January 2009 Meeting Minutes

BURNETT GARDEN CLUB
MEETING MINUTES
Thursday, January 8, 2009

The Burnett Garden Club met at 7PM Thursday evening, January 8, 2009 at Grantsburg High School. Present were the following members: Rosemary Burkman, Janet Byers, Lucille Danielson, Pam Davies, Alice Erickson, Mary Griesbach, Kris Henning, Ruth Johnson, Linnea Seume, and Mary Ann White.

Secretary’s Report: there was no secretary’s report from Mary Griesbach, as this is the first meeting of the new term. Mary apologized for not getting the meeting announcement in the newspaper for this month.

Treasurer’s Report: there was no treasurer’s report as Becky Tessman was not in attendance. We agreed we had money in our account.

Old Business: Holiday in the Park: thanks to Tim and Becky Tessman for setting up a display on behalf of the Garden Club and also to Janet Byers who provided some pots.
Siren Garden Tour Cooperation: Janet reports that she was in contact with their president, Carla Phillips. Carla says they cannot give a definite answer until their first spring meeting. Janet feels the answer will likely be “no”.

New Business: Summer Tours dates shared by Kris Henning as follows:

June 11 Changed to June 18– tour of gardens at Tina Walker’s home arranged by Janet. Carpool from HS at 6:30 PM. .

June 13 – Iris & nursery tour coordinated by Kris. Optional High Tea experience at Terrace Horticultural Books for groups at $8 ea. to be decided at next meeting after Kris gets more info.

July 16 – community garden tour coordinated by Janet. Carpool from HS at 5:30 PM.

July 18-19 and 25-26 – Twin Cities Pond & Landscape Tour scaled back to about 20 gardens this year.

July 26-28 – First World Travel Garden Tour in western MN. Linnea and Becky are going. Approx. $300 ea. double occ. Early registration deadline in March. They are mailing Linnea a brochure.

Spooner Twilight Tour – no date yet.

Upcoming Events: Feb. 7 - Winter Garden Seminars in Eau Claire
Feb. 13-15 - Wisconsin Garden Expo in Madison
Mar. 7 – Chisago Co. Master Gardeners Event
Mar. 14 – Isanti Co. Master Gardeners Event
Mar. 21 – Minong Northwoods School Event
Mar. 28 – Pine City Hort. Day
Apr. 4 – Barron Co. Master Gardener Event
May 16 – Spooner, Barron & Chippewa Counties Plant Sales
Nov. 14 – Herbaceous Perennial Symposium in Ames, IA

Kris Henning presented a powerpoint program highlighting the first 20 years of the Burnett Garden Club. Thoroughly enjoyable – thanks Kris!

Our next scheduled meeting is Thursday, February 12, 2009. Mary Griesbach will be sharing information about growing and using herbal teas. Refreshments will be provided by Mary Charmoli and Mary Griesbach in the form of a fancy tea party!

My apologies for errors and any information that was inadvertently omitted.

Respectfully submitted,
Mary Griesbach

Addendum to minutes:
Yummy refreshments--pumpkin pie dessert, brownies and juices--were provided by Ruthie and Kristie.

Pam’s Chicken Enchiladas

Pam’s Chicken Enchiladas

Pam’s Chicken Enchiladas

You will need a rectangular backing pan, lightly greased (I use olive oil)

6 – 10 flour or corn tortillas (sometimes I do half flour and half corn)

1 can Old El Paso of refried beans

1 packet of Old El Paso taco seasoning

1 – 2 cans of Old El Paso mild enchilada sauce

1 – 2 chicken breasts cooked and shredded (I boil bone in breasts in a little water for about 20 min then save the broth for seasoning the chicken—see #1 below)

1 cup + shredded cheddar cheese or other cheeses as you like

Sour cream and hot sauce as you like

chopped green onions or diced green or black olives to garnish

1. Season the shredded chicken in a skilled with about ½ - ¾ cup of water or chicken broth and sprinkle on all or part of the taco seasoning (I use half only for 1 breast). Mix up and let simmer down until almost dry.

2. Warm the refried beans in the microwave for about 3 minutes.

3. Spread 2-3 table spoons of refried beans on the tortilla in the middle going in one direction from edge to edge so that there is a strip of beans in the middle of the tortilla. One can of beans should do 6 – 10 tortillas depending on how much you like to put on.

4. Distribute the seasoned shredded chicken on top of the beans so that you have enough for all the tortillas then do the same with the shredded cheese. If can use some of the chopped green onions or diced olives also.

5. Fold one flap of the tortilla up over the beans, etc., then roll up being careful not to tear the tortilla and place in the greased backing dish snugged up together to fit them all in.

6. Spread the enchilada sauce evenly over the tortillas. Be sure all the tortillas are moistened with the sauce but it is not necessary to cover them completely in the sauce.

7. Cover with foil and bake at 325-350 for 20 – 25 minutes or until warmed completely through.

Let set for 10 – 15 min then serve with sour cream and hot sauce and garnish.

I like to serve this with a side of Spanish rice, some shredded lettuce with chopped tomatoes. This is always a popular dish at pot lucks and tastes great reheated.

Coming events and summer garden tours

Put these dates on your calendar (check with Kristie on carpooling):

March 7, Master Gardeners Spring Event, Chisago County, MN

March 14, Master Gardeners Spring Event, Isanti County, MN

March 28, Master Gardeners Horticulture Day, Pine County, MN

April 4, Master Gardeners Spring Expo, Barron County, WI

May 16, Master Gardener Plant Sale, Barron, Washburn, Chippewa Counties, WI

June 18, Tour of gardens at Tina Walker’s home arranged by Janet. Carpool from HS at 6:30 PM.

TBA, Siren GC Fundraising Tour

July 17-19, Daylily Regional Tour, Iowa

July 18-19 & July 25-26, Twin Cities Pond & Landscape Tour

July 25, Spirit Lake Daylilies Open House

July 26, Minnesota Daylily Society Bus Tour, Redwing

July 26-28, Firstworld Travel Garden Tour

August TBA, Twilight Garden Tour, UW Spooner Experimental Station

RITZ CRACKER DESSERT

Alice Erickson's RITZ CRACKER DESSERT

We enjoyed this wonderful dessert after our Rhubarb Leaf/Hyper-Tufa workshop. It was delicious!

50 Ritz crackers (crushed)

1 1/2 cups chopped walnuts

1 tsp vanilla

1 1/2 cups granulated sugar

6 egg whites

2 cups * whipped cream (can use Cool Whip)

1 can angel flake coconut (or amount desired)

Combine crushed crackers and chopped nuts in a large bowl.

Whip egg whites until stiff then slowly add sugar and vanilla.

Combine with crackers and nuts and spread into a buttered 9 x 13 pan.

Bake at 350 degrees for 20-25 minutes or until a light brown. Cool

completely. When cool spread whipped cream over top and

sprinkle with the coconut. CHILL OVERNIGHT.

*I add about 2 tbsp. powdered sugar and 1/2 tsp vanilla to the

whipped cream.