Greetings from the Board – December 2022

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Greetings from the Board

For many if not most, the holiday season is about recalling old and creating new family memories. Food plays a large role in creating memories and traditions. VCA board members would like to share with you some of our favorite holiday recipes.

Wishing you all a safe, healthy, and happy holiday.

Gayle Lopez, VCA President – Every year when we put up our Christmas Tree, Mom would serve eggnog and cookies.  This tradition has been passed down to the next generation. 

Eggnog Ingredients
• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt
• 4 cups milk
• 2 cups vanilla ice cream, softened 

 1. In a medium bowl, beat 3 eggs with a hand mixer until fluffy. You could also use a blender.
 2. Gradually add 1/2 cup sugar.
 3. Mix in 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon salt, and 4 cups milk.
 4. Blend in 2 cups softened vanilla ice cream.
 5. Place eggnog into cups. (Adults – add a shot of rum)
 6. Garnish with nutmeg, and or whipped cream or whipped topping.

Dan Sturmon, VCA Secretary – Below is a recipe for Chicken Chili for the holidays.  Everyone in our household enjoyed the chili for its lightness rather than a heavy beef chili recipe.  Of course, corn bread was served with it.  It was considered a “break” from all the bulky holiday meals usually served.

White Chili Ingredients
•	2 lbs boneless chicken breasts or tenders 
•	1 Tbsp olive oil 
•	2 medium onions chopped 
•	4 cloves garlic – minced 
•	2 (4oz) cans chopped green chilies 
•	2 tsp ground cumin 
•	1 tsp dried oregano 
•	¼ tsp ground cloves 
•	¼ tsp ground red pepper 
•	3 (15.8) great Northern Beans 
•	4-6 cups chicken broth 
•	12 oz shredded Monterey jack – divided

1. Place chicken in large saucepan. Add cold water to cover. 
2. Simmer – cooking approx. 15-20 minutes. 
3. Remove chicken and discard water. Dice chicken in to ½ inch cubes. 
4. Using same pan, heat oil over medium heat. Add onion.
5. Cook 4 minutes. 
6. Stir in garlic, chilies, cumin, red pepper, oregano, and cloves.
7. Sauté 2-3 minutes. 
8. Add chicken, beans, broth and 8 oz cheese. 
9. Simmer 15 minutes. 
10. Ladle into bowls – top with remaining cheese.

Robert Feltes, VCA Commercial Director – The Feltes Family loves Spritz cookies. Every year we pull out the ‘Old Christmas Cookie Press’, handed down from three generations and make dozens.

Spritz Cookie Ingredients
• 1 Cup butter, soft
• 1/2 Cup sugar
• 2 1/4 Cup flour
• 1/4 tsp salt
• 1 egg
• 1/4 tsp vanilla
• food coloring, if desired

1. Preheat oven to 400 degrees. 
2. Beat butter and sugar in a large bowl until creamy. Stir in flour, salt and egg. Add food color if desired (a few drops at a time). 
3. Place cookie dough in a cookie press. Form desired shapes onto un-greased cookie sheet. Decorate with sprinkles or colored sugar. 
4. Bake for 5-8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack to cool.

Ted Dan, VCA Other-Than-Single-Family Director – We like to keep things simple around the holidays, but like to add some holiday spirit to our brownies.

Grand Marnier Brownie Ingredients
• Ghirardelli dark brownie mix
• Grand Marnier
• Vanilla yogurt
• Walnuts
• Dark chocolate frosting

Substitute 1/4 cup water with Grand Marnier. Substitute 1/3 cup vanilla yogurt for 1/3 cup oil and add a few walnuts. Dark chocolate frosting.