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Welcome to The Club v4.1 Winter 2023/24

A Magazine for 55+ Like No Other! Welcome to The Club features timeless articles and anecdotes including many from the archives of Daytripping Magazine. It's online at www.welcometotheclub.ca and is also distributed free in Sarnia-Lambton, Ontario.

A Magazine for 55+ Like No Other!
Welcome to The Club features timeless articles and anecdotes including many from the archives of Daytripping Magazine. It's online at www.welcometotheclub.ca and is also distributed free in Sarnia-Lambton, Ontario.

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<strong>Welcome</strong> <strong>to</strong>...<br />

THE <strong>Club</strong><br />

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<strong>The</strong><br />

<strong>The</strong> local news station was interviewing an 80 year old lady<br />

because she had just gotten married for the fourth time.<br />

<strong>The</strong> interviewer asked her questions about her life, about what<br />

it felt like <strong>to</strong> be marrying again at 80, and then about her new<br />

husband's occupation.<br />

"He's a funeral direc<strong>to</strong>r," she answered.<br />

"Interesting," the newsman thought. He then asked her if she<br />

wouldn't mind telling him a little about her first three husbands<br />

and what they did for a living.<br />

She paused for a few moments, needing time <strong>to</strong> reflect on all<br />

those years. After a short time, a smile came <strong>to</strong> her face and<br />

she answered proudly, explaining that she had first married a<br />

banker when she was in her 20's, then a circus ringmaster<br />

when in her 40's, and a preacher when in her 60's, and now in<br />

her 80's, a funeral direc<strong>to</strong>r.<br />

<strong>The</strong> interviewer looked at her, quite as<strong>to</strong>nished, and asked why<br />

she had married four men with such diverse careers.<br />

Wait for it...<br />

She smiled and explained, "I married one for the money, two<br />

for the show, three <strong>to</strong> get ready, and four <strong>to</strong> go."<br />

Recipes<br />

Thank you for continuing <strong>to</strong> shop locally!<br />

Send Us<br />

Y<br />

Your Recipes!<br />

es<br />

Recipes from <strong>Club</strong> contribu<strong>to</strong>rs & local fundraising cookbooks we’ve<br />

collected over the years. Send your own recipes, or on behalf of an<br />

organizaon with a cookbook, we can help promote them for free.<br />

My Mom’s Special<br />

Pota<strong>to</strong> Salad<br />

8 large pota<strong>to</strong>es, boiled<br />

in skins and cooled<br />

4 Tbsp buer<br />

1 Tbsp corn starch<br />

1/2 cup milk<br />

1/3 cup sugar<br />

1 egg, beaten<br />

Grandma’s Homemade<br />

Chicken Noodle Soup<br />

chicken pieces<br />

carrots<br />

Five Layer<br />

Casserole<br />

1 cup onion sliced<br />

1 cup carrots sliced<br />

1 lb ground beef<br />

celery<br />

onion<br />

In a lightly greased casserole dish, place a layer of each item listed above in<br />

the order given. Season each layer with salt & pepper. Pour <strong>to</strong>ma<strong>to</strong> soup<br />

which has been diluted with 2.5 cups hot water over mixture. Bake covered<br />

in 350º oven for 1 <strong>to</strong> 1.5 hours.<br />

Vic<strong>to</strong>ry Lane<br />

Pineapple Pie<br />

4 oz can sweetened condensed milk<br />

1/4 cup lemon juice<br />

8 oz crushed pineapple, undrained<br />

By: Andi Beer (from Bridgeview<br />

Public School Cookbook)<br />

3/4 tsp salt<br />

1 Tbsp celery seed<br />

1/4 cup vinegar<br />

1/4 tsp dry mustard<br />

1/4 cup chopped onion<br />

1/2 cup mayonnaise<br />

3 hard-boiled eggs<br />

Peel and chop pota<strong>to</strong>es in<strong>to</strong> bite sized pieces. In saucepan, melt buer and<br />

add corn starch <strong>to</strong> make paste. Add milk, sugar and egg; heat unl mixture<br />

is thick. Add salt, celery seed, dry mustard and lastly vinegar. Heat unl<br />

mixture begins <strong>to</strong> bubble; remove from s<strong>to</strong>ve. Let cool 1/2 hour in<br />

refrigera<strong>to</strong>r. Add chopped onion and mayonnaise. Add dressing <strong>to</strong> pota<strong>to</strong>es<br />

and <strong>to</strong>ss well. Chop hard-boiled eggs and add <strong>to</strong> salad. Add chopped celery<br />

if desired. Serves 12.<br />

(from Pt Edward<br />

Ex-Servicemen’s Assoc.<br />

Cookbook)<br />

parsley & dill<br />

egg noodles<br />

Bring chicken pieces <strong>to</strong> a full boil in salted water; skim foam from <strong>to</strong>p. Boil<br />

slowly for 2 hours. Add carrots, celery and onion, boil for 15 minutes more.<br />

Add parsley and dill. You can strain and serve clear with egg noodles or add<br />

noodles <strong>to</strong> soup s<strong>to</strong>ck.<br />

By: Anne Newberry, Submied by<br />

daughter Kae Frost (from Sombra<br />

Township Museum Family Recipes)<br />

3/4 cup rice uncooked<br />

1 can <strong>to</strong>ma<strong>to</strong> soup<br />

By: Kim Bouchard (from Holy Rosary<br />

School 50th Anniversary Cookbook)<br />

8 oz Cool Whip, thawed<br />

9 inch graham cracker pie shell<br />

In a bowl, mix milk, pineapple and lemon juice. Fold in Cool Whip. Pour in<strong>to</strong><br />

cooked pie crust. Chill unl ready <strong>to</strong> serve.<br />

Send Your Recipes <strong>to</strong> info@welcome<strong>to</strong>theclub.ca<br />

P A G E<br />

8<br />

<strong>The</strong> evening news is where they begin with “good evening” - then tell you why it isn’t.<br />

WINTER 23/<strong>24</strong>

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