When we gathered Thursday evening for our reception we had quite a number of coaches. In attendance were the Couchs, Matheses, Cooks, Stremmings, Thorntons, Careys, Weavers, Nashs and Genrichs. In addition, we were joined by our guests Len and Carol Lynch from Lees Summit, MO. Kicking off our rally Thursday we had a dinner of Italian casserole, salad, hot bread and strawberry delite. After that we scattered due to needing to make way for another club using the club house and more rain on the way.
Friday morning dawned overcast (you thought maybe sunny?) as we gathered for breakfast. After a light repast of French toast, ham, bagels, orange juice and coffee we had a short non-official meeting. Our National Director, Dan Couch, who is also the Six State Treasurer filled us in on the plans for the Six State rally in Shreveport, LA in September. Since he is also on the FMCA Finance Committee he gave us some information concerning the most recent committee meetings is Cincinnatti. Basically, FMCA is doing better, not great, but better and they believe 2010 will lead to a better 2011. While FMCA will still be in the red this year the deficit is projected to be much smaller. After Dan, our hosts for next month, Jack and Dolores Mathes gave us some information about their rally in McPherson KS (see flyer).
During the day both the Severes and McVays arrived to join the happy clan to make a total of 12 coaches. Friday afternoon we journeyed into Clinton to visit the Henry County Museum. The museum is located in the former Anheuser-Busch distribution center that was built in 1886. It is a great museum and well worth your time whenever you are in Clinton. After that we toured the Clinton square which is quite vibrant. When I first saw the Clinton square I was surprised at how busy it is. Most towns with a Walmart have seen their retail centers severely impacted. We then caravanned to the Golden Corral for dinner. After everyone had eaten all they wanted (some more than others) we headed back to the park. As expected, a card game was started and most of the world’s problems were solved.
The day started with a breakfast of scrambled egg casserole, frozen fruit salad, strawberry delight, orange juice and crispy cinnamon toast. Since this was a “do your own thing” day, everyone disappeared for the rest of the day. Several of the group headed for the Clinton Farmer’s Market on the square. They must have had good prices since Lucille purchased a train. No, not a real train. This was a container for flowers that was a small train. For lunch several of the members tried Donna’s Drive In which is north of Tightwad (No, I do not know why it is called Tightwad). The locals raved about the place but our members gave it an average grade. I did not interrogate others as to their destinations. At the end of the day everyone met again at the Club House for dinner. For that dinner Sue Carey and Carol Genrich served baked chicken breasts, cole slaw and scalloped corn. The dessert was provided by Ginny Weaver; a marvelous birthday cake for Phil. We were joined at dinner by Jim and Patti Ballou who are potential members. They are in the process of moving from Wichita, KS to Clinton, MO. Prospective members may not join but they will not go home hungry. The evening ended with the ever present card game. I was told that both Friday and Saturday some of our members tried the frozen yogurt store, ½ Pint. I think that some went more than once.
Sunday morning was the standard get-away breakfast. Members were treated to cinnamon rolls and toasted bagels. I might note that for each meal at the club house a strawberry dish was served and those strawberries came to you from Plant City, Florida. After breakfast the group said their goodbyes and broke camp.
New members. During the weekend Len and Carol Lynch decided we were a good group and agreed to join our merry band. Welcome aboard.
Next rally: The information for our next rally in McPherson, KS can be found in the flyer. You do not need to call the park as the Matheses have made reservations for us.
Six State: If you are interested in going to the Six State rally in Shreveport, LA it is not too early to make your reservations.
As I finish this newsletter I notice that we seemed to have jumped right in to summer.
Recipes
For those who requested some of Carol’s recipes I have included them below.
Cinnamon Toast
Ingredients
1 loaf very thin white or wheat Pepperidge Farm Bread
¼ pound melted butter
½ cup sugar or splenda
1 tablespoon cinnamon
Directions
Combine seasonings
Brush butter on one side of each slice of bread
Sprinkle with sugar mixture
Cut bread in triangles or corner to corner halves
Arrange on cookie sheets
The whole loaf takes three pans and can all go in the oven together if ther is room
Bake at 250 degrees for 50 – 60 minutes.
Leave in oven until cool
Watch that is does not get too brown
Note: I usually take out of oven at 50 minutes
Baked French Toast Casserole with Maple Syrup
Cook Time: 40 min Level:
Easy Serves: 6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash salt
Praline Topping (see below)
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
½ pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well
