Christmas Party Recap —Margaret I. This year’s Christmas Party took place on a cold, blustery, Saturday. Everyone managed to arrive with sumptuous food to share and wonderful door prizes to donate. It was so nice to see old friends and some members we haven’t seen in a long time. (i.e. Steven K.) We had some new people, Valerie P. and Andrew K.. Lynn L. had a really special cookie craft for all of the children. The food was delicious and we had an extra special dessert. Kale and Cheryl L. shared their prize winning Chocolate Toffee cookies. (Their recipe was published in the Journal/Sentinel!). We had some little ones from the I. family, Harper and Preslee. Our other children were Sophie and Molly C. and Kale L.. Thanks to Mark L., Kale and Sophie for leading us in some Christmas carols. And lo and behold, who showed up, but Santa himself with a bagful of toys. Santa was jolly and everyone got in their photo ops. We ended the day with our door prize drawing and there was some wonderful gifts. Many thanks to: Ed J. for the use of his beautiful facility, Nancy J. for set up and reservations, Lynn L. for crafts, Irene B. for bringing the ham and rolls, the entire L. family who bought gifts,and helped with the program, Mickey M.for making sure the buffet table looked nice, Bill S. for taking photos, and Sophie and Kale. And to Robbie M. for his acting skills. Without all this help, the Christmas program could not have been such a success. Thanks to everyone for attending and helping out at the end with clean up. It is always special to share some time with each other before the Holidays. We are so fortunate to have such good friends.
Photos by Bill S.
Great News! —Margaret I. Bill and Barb S. became grandparents on November 16th. Which means Tom and Marty S. became great-grandparents, and Dave S. became a great uncle, Wendy became an aunt and Scott S. became an uncle. Parker Tamio B. was born at 10:45 pm . He was 8 pounds, 21 inches. Hope we get to meet him soon. Cheryl and Kale L.were runner ups in the Holiday Cookie Contest for the Journal/Sentinel. Their recipe is the featured recipe this month. Masaru D. with the help from the C’s represented the culture at the Holiday Folk Fair, demonstrating origami throughout the weekend. Thank you to Etsu D., and Al and Vivian H. who donated money toward our Christmas party. We wish you could be here to celebrate with us.
General Meeting Recap —Nancy J. The General Meeting/Game Day was held on Saturday October 12, 2013 at Wilson Commons. (Ed’s residence). There were 15 people who attended the event. The meeting started with the reading of the minutes to last years meeting. During the meeting, nominations and the election of the board members were voted on. (The current board agreed to stay on for
another year). There was also a recap of the Treasurer’s and Membership reports along with the events held during the year. Of course after the meeting we had the pleasure of feasting on the delicious food that everyone brought. Yum Yum. We have some really great chefs in our group. Those in attendance had the chance to watch the Badger game, play dummy rummy and boogle. So far, no one has come up with a new name for this event (since it is now held during the day and no longer in the evening). Please put on your thinking caps and come up with something for next year.
Scholarship Update —Margaret I. • National Scholarships Forms are now available for the JACL National Scholarships. There are a variety of scholarships available. Some are for incoming freshman, undergraduates, graduates, law scholarships, and some special scholarships. Every applicant must be a JACL National member, not just their parents or grandparents. The applications are due April 1st and must be sent to the National Headquarters. All forms are available on the JACL website. (www.jacl.org) March 1, 2014 will be the postmark deadline for submission of JACL freshman scholarship applications, which should be sent to our scholarship chairperson, Mickey Mukai. All other National JACL Scholarships are due April 1, 2014 and should be sent directly to National JACL Program. • Local Scholarship Program Our local scholarship applications are also available. The applications must be postmarked by March 31st and sent to the scholarship chairperson, Mickey M. Please call her. • Mike Masaoka Congressional Fellow This fund has been established to develop leaders for public service to provide opportunities for college seniors or students in graduate or professional programs to work for a member of Congress or a Senator. Students interested in applying for this fund should go to the website www.jacl.org/masaoka/html • APIASF Scholarships Applications are now available online at www.apiasf.org for scholarships offered by the Asian and Pacific Islander American Scholarship Fund to freshmen. The amount of each scholarship award is a maximum of $2000 and will be awarded in Washington, DC.
Your 2014 Chapter Board President......................................................Margaret I. Vice-President.................................................Nancy J. Secretary........................................................Lynette J. Treasurer.........................................................Carole S. Membership Chair........................................Masaru D. Programs Chair.................................................Irene B. Appointed Members............................Dave and Bill S.
2014 Chapter Committees 1000 Club......................................................Masaru D. Communications…………..…….................……....Dave S. Youth…………….…………………..................……Michael F. Historian………....……………..…....................…..Chiyo H. Sushine……………………...………..............…………Lynn L. Scholarship…………………………...…...............Mickey M. Recognition……..…………….…........................…..Otto C. Photographer…………………....................…………Dave S. Newsletter…….....……………….................………Kevin M. Madison Representative.………................…….…Paul K. Appointed Members............................Dave and Bill S.
Arigato From the Salvation Army: “Thank you so much for your thoughtful gift to the Salvation Army. Your generosity enables us to help many struggling men, women, and children in their time of greatest need. Every day, we meet people who desperately need the hope of a new beginning. They’re abused women, homeless families, single parents struggling to make ends meet, lonely senior citizens and many others. ... Your generosity truly helps us offer a light of hope – and a promise for a better tomorrow.” From American Red Cross: “Thank you for your recent gift to the American Red Cross. Your contribution is making a difference for survivors of Typhoon Haiyan, which has affected millions of people in the Philippines and devastated the country’s central islands. Because of you and donors like you, the American Red Cross is able to support the response operation. We have provided funds for food, relief supplies and cash grants for affected populations, and we have deployed disaster specialists to ensure people are receiving the resources they need. Thank you again for making our humanitarian work possible.
Chocolate Toffee Crunch Cookies —Cheryl and Kale L. Yield: 2 1/2-3 dozen Ingredients: Cookie dough 2 ounces light cream cheese 2 sticks butter, room temperature 1 teaspoon almond extract 1/2 cup powdered sugar 2 cups flour 1/4 teaspoon salt 2/3 cup almonds, finely ground Filling: 3 chips Ghiradelli dark chocolate chips, per cookie 3 chips Nestle’s White chocolate chips, per cookie Heath toffee candy bars, finely chopped/ 1/2 teaspoon per cookie Glaze 1 cup Ghiradelli dark chocolate chips 3 tablespoons butter 2 tablespoons light corn syrup Topping heath toffee candy bars, finely chopped
Directions: 1. In a bowl, cream together butter, light cream cheese and almond extract. In a separate bowl, combine powdered sugar, flour, salt and almonds. Blend both mixtures together on low speed about 1 minute. Scrape side and bottom of bowl and mix again on low speed. 1 more minute until well combined. 2. Preheat oven to 350 degrees. Roll dough into 1 inch balls. Press your thumb into each ball, forming a well, and insert filling ingredients. Enclose dough around filling. 3. Place on ungreased baking sheet, spacing cookies about 2-3 inches apart. Bake in preheated oven about 13-14 minutes, or until bottoms are slightly golden. Remove from oven and let cool. Combine glaze ingredients in a saucepan and cook over low heat, continuously stirring until smooth. When cookies are cook, pour a heaping teaspoon of glaze over each cookie and top with 1/2 teaspoon of finely chopped Heath bars. Let cool until glaze sets before storing.