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SNTVFC Auxiliary
Founded April 29, 1976

ALL MEN & WOMEN ARE WELCOME!  HOPE TO SEE YOU AT THE NEXT MEETING!  CONTACT DEB GOSHORN AT 532-8962 OR E-MAIL FOR MORE DETAILS.

Next Meeting : March 5 , 2007 at the Firehouse 

Help is needed making Easter eggs on Monday's - Call Janet Grove with any questions

 

Meetings will normally be held on the first Monday of every month in the firehouse social room at 7:00 PM.  Stay tuned for more details.

 

Cookbooks are SOLD OUT for Now!

Click on the cookbook for more details
& check out the new feature recipe below!

 

AUXILIARY 49
ELECTED OFFICERS
President:
Deb Beam
Vice-President:
Deb Goshorn
Secretary:
Betty B. Evelhoch
Treasurer:
Doris Goodhart

E-mail Update...

If you have recently changed your e-mail address, e-mail Betty to let her know.

 

 

   

 

 

A COMPANY 49 FIREHOUSE
FAVORITE FEATURE RECIPE

Macaroni & Beef Skillet Supper

Ingredients

  • 1 c. elbow macaroni

  • 1 lb. lean ground beef

  • 1 c. onions, diced

  • 1 clove garlic, crushed

  • 2 T. oil

  • 1 (8 oz.) can tomato sauce

  • 1 c. catsup

  • 1 (8 oz.) can mushroom stems & pieced, drained

  • 2 T. Worcestershire sauce

  • ˝ T. Italian seasoning

  • Freshly ground pepper to taste

Directions

Cook elbow macaroni in boiling water according to package directions; drain and set aside.  Sauté the meat, onion and garlic in oil until meat is no longer pink and onions are tender.  Add pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning.  Bring mixture to a boil.  Then simmer gently for about 5 minutes.  Pour in the cooked elbow macaroni and simmer for 5 more minutes.  Yield: 8 servings.

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