18 Nov 2010 JA members have ‘big heart’ for helping out children

Club members are very active throughout the year, offering assistance through a variety of projects – from organizing Safety Town for kindergartners before they start school to sponsoring an annual Thanksgiving dinner for the clients at Independent Living Services. JA also supports Soaring Wings Ranch, Bethlehem House and the Boys and Girls Club as well as the Faulkner County Day School and HAVEN (Help for

Abuse Victims in Emergency Need). In fact, JA was instrumental in starting both the day school and HAVEN.

In an effort to support and expand its projects, Junior Auxiliary has two major fundraising events planned in the weeks ahead. “Christmas in Conway: Cottage to Castles,” the club’s second annual tour of homes, is scheduled for Sunday, Dec. 12 (see accompanying article). New this year,

JA will present a Winter Beauty Revue on Saturday, Dec. 18. (For more information, visit www.jaconway.org.)

According to Jennifer Lindsey, immediate past president, as JA is able to expand its resources, the group will be able to offer more assistance in Conway and throughout Faulkner County.

The group would also like to increase its membership, according to Jennifer, with women who have “big hearts and who are ready to serve children.”

JA is a chapter of a national non-profit organization of women whose primary focus is to provide charitable services that benefit their communities.
Jennifer points out that Safety Town is one of her favorite JA projects. More than 100 children participate in the weeklong program that features information on a variety of safety-related topics including fire safety and “stranger danger.” JA partners with Conway Regional Health System to provide the program.

“As tired as you get, it’s all worth it if you save one child,” she said.

In addition to the fundraising events, the group has produced a cookbook – titled “Simply Irresistible…Too” – that is available for purchase through Junior Auxiliary members and at The Kitchen Store and Rose Cottage in Downtown Conway.

Jennifer selected a few recipes from “Simply Irresistible…Too” to share with 501 readers:

Hot and Easy Artichoke Dip
(Suzanne May)

1 (14 oz.) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/8 teaspoon garlic powder to taste
1 cup mayonnaise   
Corn or tortilla chips

Combine artichokes, mayonnaise, Parmesan cheese and garlic powder. Spoon mixture into a greased 8x8x2-inch baking dish. Bake at 350 degrees for 20 minutes or until bubbly. Serve with corn chips or tortilla chips. Serves 6.
Sherri’s Chili
(Roberta “Bobbi” Roberts)

2 pounds ground turkey, crumbled and browned
½ teaspoon Greek seasoning or to taste
Salt and pepper to taste
½ teaspoon chili powder
½ teaspoon garlic powder
1 (16 oz.) can tomato sauce
1 (16 ounce) can Mexican tomatoes
½ – ¾ (10 oz.) can Rotel
¼ cup picante sauce
1 (28 oz.) can diced tomatoes
1 envelope Williams Chili seasoning

Combine cooked turkey, Greek seasoning, salt, pepper, chili powder, garlic powder, tomato sauce, Mexican tomatoes, Rotel, picante sauce, tomatoes and chili seasoning in a large stockpot. Simmer for 30 minutes or longer. May need to add water or tomato juice if liquid is absorbed.
Serves 4 large or 8 small portions.

Lemon Blossoms*

Batter:
1 (18 oz.) package yellow cake mix   
4 eggs
1 (3 oz.) package instant lemon pudding mix    3/4 cup vegetable oil

Glaze:
4 cups powdered sugar   
3 tablespoons vegetable oil
1/3 cup lemon juice   
3 tablespoons water
Zest of 1 lemon

BATTER – Combine cake mix, pudding mix, eggs and oil. Beat with electric mixer for 2 minutes. Spoon 1 tablespoon batter into each greased mini muffin cup. Bake at 350 degrees for 12 minutes or 7 minutes on bottom oven. Invert out onto a tea towel.

GLAZE – Sift powdered sugar into a bowl. Stir in lemon juice, zest, oil and water. Mix until smooth. Dip warm cupcakes into glaze, covering as much of the cake as possible. Place on rack with wax paper below to catch drips. Let glaze set. Store in a tightly-sealed container.
Serves 12-15.

*This is a wonderful recipe from the “Cooking with Paula Deen” magazine. We serve this recipe at the Fall Provisional Coffee and everyone loves them!