News Notes

Gamma Alpha Chapter of Psi State (Georgia)
The Delta Kappa Gamma Society International

At a recent joint meeting with Alpha Iota and Gamma Psi, Maria presented us with the following from Psi State News, Winter 2010, the text of which was actually written in January 1909 by Pastor Melvin Newland, appearing in The Christian Index, but is applicable today. Is it coincidental how some things never change?

During the New Year may you have:
    enough happiness to keep you sweet,
    enough trials to keep you strong,
    enough sorrow to keep you human,
    enough hope to keep you happy,
    enough failure to keep you humble,
    enough success to keep you eager,
    enough friends to give you comfort,
    enough wealth to meet your needs,
    enough enthusiasm to make you look forward to tomorrow,
    enough determination to make each day better than the day before.

Book publishing: Anne McCallum is currently in the process of publishing a book of her bird art. We look forward to seeing it.
Joyce Swofford did the editing for a CSU colleague and her son Tommy did the art work for a U&I Read Aloud children's book entitled Goose Feathers.

Several of you asked for Martha's quiche recipe from our March meeting. Here it is:

1 lb ground pork sausage
1/2 cup thinly sliced onion
1/3 cup chopped green bell pepper
1 ½ cups (6 oz) freshly shredded sharp Cheddar cheese
1 Tbsp. All-purpose Flour
1 (9-inch) frozen unbaked deep-dish piecrust shell (I used the small frozen piecrust shells from Kroger)
2 large eggs
1 cup evaporated milk
1 Tbsp. chopped fresh flat-leaf parsley
¾ tsp. garlic salt
¼ tsp. ground black pepper

Step 1. Preheat oven to 350^o. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet; reserve 1 Tbsp. drippings in skillet.
Step 2. Sauté onion and bell pepper in hot drippings over medium-high heat 3 minutes or until tender. Stir together cheese, flour, sausage, onion, and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.
Step 3. Whisk together eggs and next 5 ingredients in a bowl until smooth; pour over sausage mixture.
Step 4. Bake at 350^o for 35 to 40 minutes or until golden brown and set. Note: I only cooked the small piecrust shells for 30 minutes.