Monday, November 18th the Gladbrook Women s Club held their annual Holiday Happenings at the Gladbrook Memorial Building. Approximately 145 ladies enjoyed the annual event that has been held every year since 1989 and is the club s largest fund raising event. The theme this year was: Kick up Your Heels its Holiday time . The tables were decorated with beautifully wrapped shoe boxes that were adorned with glitzy spike heels. The spouses of Women’s Club members served the meal to those attending and their attire always includes a Christmas tie. The menu consisted of tomato tortellini soup, ham and chicken salad for wraps, apple salad and peppermint tri?e. Entertainment was by the Marshalltown Men s Chorus which has been singing and performing since 1956. Door prizes were clutch purses and the winners were: Brooke Davis, Lori Bearden, Helen August, Candace Bartel, Juanita Fulster, Trudi Scott, Jodi Betts, Ruth Davis, Annie Stocker, Judy Chizek, Shellee Jordebrek, Linda Goos, Rose Mary McKinney, Maxine Bottema, Vicki Knaack, Elaine Upah, Becky McGregor, Chris Burtraw and Loretta Patrick.

2019 Holiday Happenings recipes

Peppermint Tri?e 1 box Duncan Hines red velvet cake, baked in 9×13 pan according to box directions 15.25 oz. mint Oreos quartered 10 oz Andes peppermint crunch chips Cream Cheese Layer: 12 oz cream cheese, softened c butter, softened 1 tsp peppermint extract 3 c powdered sugar 8 oz Cool Whip An additional 8 oz Cool Whip for layering In the bowl of a stand mixer, add the softened cream cheese and butter. Whip these ingredients together until they are well combined, about 1 minute. Add the peppermint extract and powdered sugar. Beat for an additional 1-2 minutes. Carefully fold in 8 oz of the Cool Whip. Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the tri?e dish. Spoon of the cream cheese ?lling on top of the cake. Sprinkle with the Oreo cookies and Andes peppermint crunch chips. Put of the remaining Cool Whip on top of the candy. Repeat the layers: cake, cream cheese ?lling, cookies/candy (reserve a few peppermint pieces to decorate the top) and Cool Whip. Top with remaining peppermint chips if desired. As you prepare the tri?e, be sure to leave enough room so that you can have two of each layer and it will look so pretty. Refrigerate until serving. This can be made a day in advance.

Delicious Apple Salad 1 20 oz can pineapple tidbits 2 qts apples (chopped) Juice from canned fruit 2 T ?our 2 eggs (beaten) c sugar 2 c grapes Dried cranberries Roasted pecans for topping (optional) Combine ?our and sugar; stir continually into beaten eggs. Add juice, stirring constantly over medium heat until it thickens. Cool dressing and then mix with the drained pineapple tidbits (juice used for dressing), unpeeled apple chunks (used Gala and Granny Smith apples) and seedless grape halves (used red grapes), and dried cranberries. May top with roasted pecans.

Tomato Tortellini Soup 2 14 oz. cans chicken broth 1 9 oz. package refrigerated tortellini 1 8 oz. tub cream cheese spread with chives and onions 1 can tomato soup In medium saucepan bring broth to boiling. Add tortellini: reduce heat and simmer, uncovered 5 minutes. In a small bowl, whisk 1/3 C. hot broth into the cream cheese spread. Whisk until smooth. Pour mixture into saucepan. Stir in tomato soup and heat through. If desired, garnish with fresh chives. Makes 4 servings. Adapted from Better Homes & Gardens

Ham Salad for Wrap 2 cups ground ham (we used 1 cup ham and 1 cup bologna) 1 large dill pickle 1/2 teaspoon mince onion 1/2 cup finely chopped celery (optional) 3/4 cup mayonnaise Blend well. Serve on tortilla, cracker or lettuce. Note: we used a food processor and placed on a tomato tortilla wrap. Secured with a pick and olive.

Chicken Salad for Wrap 4 cups shredded chicken (see recipe below) 2 C thinly sliced celery 1/2 sliced green onion 1 8 oz. Can diced water chestnuts 1 cup mayonnaise (may need adjustment) 3/4 cup dried cranberries 1 cup chopped cashews Shredded lettuce Prepare shredded chicken. Combine all ingredients adjusting mayonnaise to taste. Spread on spinach tortilla wrap. Add some shredded lettuce. Secure with pick and olive.

Shredded Chicken 2 1/2 – 3 pounds chicken breast Cut in half or thirds. Put in crock pot. In a small bowl, mix: 1/2 cup olive oil 1 package dry Italian dressing mix 1 teaspoon garlic powder 1/2 teaspoon garlic salt 1/2 jar dry parmesan cheese (comes in tall shaker jar) May use more or less to taste. Mix together, will be thick. Spread over chicken in crockpot and cook on low for 6 – 8 hours. Shred chicken in crockpot with 2 forks to pull chicken apart before serving. Liquid will soak up! You may think you want to add liquid because it looks really dry when you start, BUT DON’T. It makes its own juices. After leftovers have been in fridge, you may add a teaspoon or two of liquid before reheating in microwave. May also use as meat on lettuce as a salad. Freezes well.