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Nottingham February 2018

Front row (L-R) - Ema

Front row (L-R) - Ema Rhea, Amy Rhea and Maris Baughman. Middle Row (L-R) - Ashley Nighswander, Abby McKasle, Nykol Pratt, Audrey Pennington, Laura Campbell, Lindsey Mumey and Payton Hanks. Back Row (L-R) - Alexis Champagne, Ella Vincent, Paloma Ames-Zuniga, Abby Bender, Amanda Saxman, Emma Bordeaux, Claire Fortier, Devan Andres, Bailey Gatz and Jordyn Jones. Photo is taken by Nikki Guest Photography National Charity League Event Honors Graduating Seniors The National Charity League, Inc., Azalea Chapter honored its graduating seniors at its annual Senior Recognition in early January at the Sugarland Marriott. At the dinner and dance, attended by family and friends, chapter members celebrated the accomplishments of each of the girls in the Azalea Class of 2018 and recognize her contributions to the community during her six years of service in The National Charity League (NCL) program. The seniors are students at Cinco Ranch High School, Seven Lakes High School, Taylor High School, Tompkins High School and Faith West High School. The mission of the NCL is to foster mother daughter relationships in a philanthropic organization committed to community service, leadership development and cultural experiences. The Azalea Chapter was formed in 1999 and in the past year its members have served over 10,000 volunteer hours in support of 24 charitable organizations in the Katy area. Katy Area Retired Educators (Kare) On December 6, 2017, Katy Area Retired Educators (KARE) held their Christmas Luncheon at Midway Barbeque, with the Taylor High School Expressions performing a variety of Christmas Carols. Many thanks to Midway Barbeque who is hosting KARE meetings until the Merrell Center is restored. For more information about the Katy Area Retired Educators check out our website at www.localunits.org/KARE/. 24 February 2018 | Nottingham Country

RECIPES Lighter Chicken Fettuccine Alfredo Ingredients: 2 large boneless skinless chicken breasts 2 cups low-sodium chicken broth 4 cloves garlic, minced ground black pepper to taste 2 cups heavy cream 2 egg yolks salt to taste 1 pound fettuccine 1 sprig chopped fresh parsley 2 cups freshly grated Parmigiano-Reggiano cheese, divided Directions: Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover and reduce heat to low; simmer for 5 minutes. Turn breasts, cover and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes. Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices. Return the chicken broth to medium heat and cook until reduced to 1 cup. Stir garlic, black pepper and heavy cream into the reduced broth; bring to a simmer and remove from heat. Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used. Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste. Discount Fence Company “When a good job really matters.” Residential and Commercial Fences • Wood Privacy Fences • Chain Link Fences • Fence Repairs • Insured and Bonded • Free Estimates • Tree Trimming (Certified Arborist) No Job Too Big or Too Small Glass Happy Daniel Burgess 832-378-2337 On-Site Leaded Glass Door Repairs Free Estimates Call Larry Jones 281-579-7761 Custom Stained Glass Free Estimates Sidelights & Transoms to match your front door Half Round/Arched Windows Add Privacy and Beauty to your home Visit our Gallery www.glasshappy.com Stained Glass Restoration & Repair Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain. Stir parsley, 1 cup of Parmigiano-Reggiano and cream mixture into the pasta. Remove from heat, cover and let sit for a few minutes until thick. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve. Source: allrecipes.com Cream Cheese Brownies Ingredients: 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup semisweet chocolate chips 5 tablespoons shortening 1 cup white sugar 3 eggs 3 tablespoons cream cheese 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/2 cup chopped almonds Cream Cheese frosting - optional Directions: Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan. In top of a double boiler, melt chocolate chips and shortening, stirring frequently until smooth. Pour into a large bowl and mix in sugar, cream cheese and eggs. Stir in vanilla and almond extracts. Gradually mix in flour, baking powder and salt. Fold in almonds and pour the batter into pan. Bake for 35 to 40 minutes in the preheated oven, until toothpick inserted near the center comes out clean. Let cool in pan before cutting into bars. Add Cream Cheese frosting if desired. Source: allrecipes.com Nottingham Country | February 2018 25