The club is dedicated to Home and Garden, so we often share our culinary talents, along with garden tips.

At each monthly meeting, three members are asked to bring a dessert or savory snack and a beverage, to be enjoyed during a time of companionable chatting.

On this page we share our tried and true recipes.

Italian stuffed mushrooms


24 large mushrooms

2 lbs Italian sausage, casings removed

2 tbs olive oil

1 small onion, finely chopped

1/2 cp Italian breadcrumbs

1/2 cp grated parmesan cheese

1/2 cp stewed tomatoes, chopped


Preheat oven to 350.

In large skillet, brown sausage in olive oil, breaking up large clumps with a spoon. When browned, set aside.

Remove stems from mushrooms and chop. In the same skillet, sauté stems and onions in pan drippings, until onions are tender. Remove from heat. Add breadcrumbs, parmesan cheese, and tomatoes. Add the mixture to the browned sausage. Mix thoroughly.

Stuff mushroom tops with mixture. Dot tops with butter. Bake for 30 minutes.

==Madeline Traynor

Deer Repellant


1 gallon of water

1 bar of Ivory soap, grated

8-10 large garlic cloves, crushed

1 jar of cheap red pepper flakes


Add all the ingredient to a large pot. Bring to a simmer, stirring occasionally. When the soap is completely melted, remove from heat. Cover and let stand for approximately one week. Strain through a mesh strainer. If mixture has thickened, warm it up a bit. Store strained mixture.

When ready to use, dilute 1/2 cup of mixture to one gallon of water. Spray on plants every two weeks. Mix new batch for each use, as sprayer will clog up.

==Maria Hendershot

Easy Cranberry and Apple Cake


12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup sour cream

1 cup all-purpose flour

1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

==Rita Brogan