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Homemakers Corner: Parksville Club

March 28, 2007

The Parksville Homemaker Club started in 1922, according to records in Boyle County. It and the Junction City Club are the oldest homemaker clubs in the county. Current members know some of the charter women who were active in the original club.

The daughters of at least two of the charter women still are active in the club. Three sisters are members today, one of whom is now 102 years old. The club also boasts a third-generation homemaker.

Most of the members remember what a treat it was for them when their mothers were having the club meeting in their homes. It meant goodies after the ladies left. Of course, it also meant a lot of work to get ready for the meeting, but the rewards always were worth it.

Current officers are: President Mary Guerrant; Vice President Debbie Morris; Secretary Shirley Honaker; and Treasurer Lois Frondal.

Turketti

From Mary Guerrant

2 cups cooked turkey or chicken

1/4 cup pimento

1/2 cup chopped onion

1/2 cup chicken broth

1/4 cup chopped green pepper

1 1/2 cups cooked spaghetti

1 can celery soup

1 1/2 cups grated cheddar cheese

Combine turkey, onion, green pepper, pimento, soup and broth in a greased casserole dish. Mix in cooked spaghetti and cheese, leaving a small amount of cheese to sprinkle on top before baking. Bake at 350 degrees for 45 to 60 minutes. Will make 2 small casseroles or 1 large one. Freezes nicely.

Summer Squash Casserole

From Mary Guerrant

2 pounds yellow squash (6 cups)

8-ounce package herb dressing mix

1/4 cup chopped onion

1/2 cup margarine or butter melted

1 can chicken soup

1 cup sour cream

1 cup shredded carrots

Cook squash and onion for 5 minutes. Drain. Add chicken soup and sour cream. Stir in carrots, fold in onion and squash. Combine dressing mix and butter. Spread dressing mix in bottom of casserole, reserving small amount to sprinkle on top. Layer squash mixture on top of dressing and put remaining dressing mix on top of squash mixture. Bake at 350 degrees for 30 minutes.

Hawaiian Fruit Pie

From Mary Guerrant

1 stick butter or margarine

1/2 cup chopped pecans

1 tablespoon vinegar

1 tablespoon cornmeal

1/2 cup coconut

1/2 cup raisins

2 eggs

1 unbaked pie shell

Mix butter, sugar together with a fork. Add eggs, then vinegar and cornmeal. Then add all other ingredients. Pour into unbaked pie shell. Bake for 45 minutes at 325 degrees.

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