A note from the Post Office

The United States Postal Service along with your Letter Carrier is asking that you keep mail from accumulating in your box.

Excessive accumulation will result in your mail being collected and held at the post office and if unclaimed; your mail will be returned to the sender.

Terri’s Terrific Christmas Recipes

Terri is a resident at the Grand Tree’s Apartments and would love to hear your comments on these recipes!

www.TerriFoss.com

Appetizer Sausage Balls in Blankets.  yields 3 dozen.
These holiday treats can be made a week ahead of time, frozen, and heated when needed. Great for

holiday open house or buffet table. Nice to have on hand when un-expected guests drop by for a visit!

INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter

DIRECTIONS:
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.  Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.   At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.

Classic Gingerbread Cutouts.  yields 3 dozen
"These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!"

INGREDIENTS:
1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pound confectioners’ sugar
1/2 teaspoon cream of tartar
3 egg whites

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sift together confectioners’ sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

IMPORTANT HOLIDAY ANNOUNCEMENTS:

We hope you have a very Merry, Happy and SAFE Christmas this year.  We must remind all tenants that Live Christmas Trees and or Evergreen Garlands are NOT permitted because of the potential fire risk.

PLEASE CHECK ALL SMOKE DETECTORS

One of the best ways to prevent fires is to double-check all smoke alarms.

Everyone is asked to check their’ smoke alarms to ensure they are working.

If you have any questions about your smoke alarm, or if you think it has failed to operate correctly, please call 243-0813 so we can fix or replace it.

If everyone pitches in and does their part, this will be a happy and SAFE New Year for one and all!

Humor in Iowa

Silly facts about Iowa.

IOWA: It’s easy to spell

IOWA: It’s just east of Omaha

IOWA: It’s the only 4 letter state that starts with I and ends with A

IOWA: If you don’t like the weather, wait 5 minutes!

COMING SOON!

If you are on the mailing list you will be informed of any updates immediately.

Why not JOIN the mailing list?