GUILD OFFICERS

Our Guild Board members for 2009 are:

President - Jan Montgomery

VP/Secretary - Susan Snively

Treasurer - Donna Kumpf

Program Chair - Susan Snively

Newsletter Editor - Jeff Shields

Librarian - Jean Foutz

Members-at-Large - Anne Kelly, Lynne Laughman, Linda Moore

SPRING RETREAT HELD

The Guild’s 4th annual “Spring Fever” Retreat took place April 24th to the 26th at the Gitt Mansion near Hanover, PA.  Over the course of a beautiful  Summer-like weekend JoAnn Kelly Catsos worked her black (ash) magic for an appreciative group of Guild members.

Nineteen members attended the retreat – the most ever!  JoAnn taught 3 beautiful black ash baskets to full classes.  Everyone came away pleased with their new baskets and ready to do more.

The weather was sunny and unseasonably mild allowing people to spend plenty of time soaking up the rays and taking in the expansive view from the house’s front porch.  Saturday evening’s festivities concluded with an impromptu “wine-tasting” courtesy of Anne Kelly and her own home made vintages.  Thanks Anne!

Everyone was also in agreement that good food was in plentiful supply over the weekend.  A big hit was Joan Shields’ white chicken chili.  See the recipe below.

A very special “thank you” goes out to Joan Shields for catering the wonderful Saturday meals.  And thanks to Lynne Laughman, Linda Moore, and Nan Weismantel who did the meal planning and preparation on Sunday.  Also thank you to Lynne and Nan again for so generously giving of their time for meals setup and cleanup throughout the weekend. 

Plans are underway for a return next April to the Gitt Mansion for the 5th annual Retreat.  Mark your calendar!

WHITE CHICKEN CHILI

4 each 15 oz. cans Northern White Beans

1 large onion, chopped

1 stick butter

¼ cup all purpose flour

¾ cup chicken broth (can add more at end if too thick)

2 cups half-and-half (can add more at end if too thick)

1 tsp Tabasco (or to taste)

1 ½ tsp chili powder

1 tsp ground cumin

½ tsp salt

½ tsp white pepper

2 each 4 oz cans green chilies, chopped

4 boneless skinless chicken breast halves, cooked, cut into ½” pieces

1 ½ cups grated Monterey Jack cheese

Sauté onion in 2 tbsp butter.  In kettle, melt remaining butter over low heat; whisk in flour.  Cook roux, whisking constantly for 3 minutes.  Stir in onion; gradually add broth and half-and-half, whisking constantly.  Bring to a boil; simmer stirring occasionally for 5 minutes until thickened.  Stir in Tabasco, chili powder, cumin, salt, and pepper.  Add beans, chilies, chicken, and cheese; cook over medium heat for 20 minutes.

Serves 4-6