|
Page 3 |
Crystals and Cabs |
Volume 2 Issue 5 |
|||||||
| Current Newsletter | Image Gallery | Hot Links | EFMLS Information | AFMS Information | |||||
|
The Capital Mineral Club has decided to give a prize to the best self written hobby related story submitted to the newsletter over the next year. Thanks to Bob Janules who gave us the first story for the 2002 season. The prize will be a nice Capital Mineral Club, blue sweatshirt with the Club’s logo embroidered on it. To win just submit your story to the newsletter editor and it will be published in the newsletter. The club will vote on the best story or article at next years Christmas party.
The rules are simple and as follows: 1. Must be self written 2. Must be a club member 3. Must relate to the hobby
Examples: Technical papers, Funny mineral collecting stories, Introduction to basic lapidary, Cleaning and preparing mineral specimens, New and interesting collecting sites
|
|
Editor’s Note: Below you’ll find a recipe that was requested by some of the ladies at the 2001 CMC Christmas Party. It’s one of my holiday favorites. Enjoy!
Broccoli Ham Ring
Ingredients 1/4 lb. Ham 1/4 lb. Fresh Broccoli 1 sm. Onion 1/2 c. Fresh Parsley (optional) 6 oz. Coarsely grated Swiss Cheese 2 tbsp. Dijon mustard. 1 tsp. Lemon Juice 2 cans (8 oz. Each) Pillsbury Crescent Rolls
Preheat oven to 350o. Coarsely chop ham, broccoli, onion & parsley. Coarsely grate cheese. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on a lightly greased cookie sheet with bases overlapping in the center and points to the outside. There should be a 3 inch diameter circle in the center after all triangles are placed. Spoon filling around widest area of ring where the dough over-laps. Fold points of triangle over the filling and tuck under the base at the center. Filling will not be completely covered.
Bake 20-25 minutes at 350o or until Crescent rolls are golden brown. Yields: 6 – 8 servings
|