Editor: Roleta Smith Meredith | Issue 81 | May 2006 |
7:00 p.m.- 11:00 p.m. | Registration & informal get-together |
Wings, veggie, cheese & fruit trays. | |
Music by D.J. Ed Morrison |
9:00 a.m. | Golf Outing, Bel Meadow Country Club, Route 20 |
(Golf fees payable to BMCC) | |
10:00 a.m.- 11:00 a.m. | Tour of alma mater & the memorabilia room at Robert C. Byrd High School |
11:00 a.m.- 3:00 p.m. | Veteran’s Park, Box Lunch, Mini Golf Tournament |
(Golf fees payable at course) | |
6:00 p.m.- 7:00 p.m. | Social Hour Photograph at 6:30 p.m. |
7:00 p.m.- 9:00 p.m. | Buffet Dinner & Program |
9:00 p.m.- 12:00 p.m. | Music by D.J.- Ed Morrison |
Number | Amount | |
Friday & Saturday evenings (Single $55, Couple $90) | ______ | $_______ |
Saturday - Veteran’s Park (Single $8, Couple $14) | ______ | $_______ |
Picture ($10 per picture) | ______ | $_______ |
TOTAL AMOUNT DUE | ______ | $_______ |
Balance due by June 15, 2006 | ______ | $_______ |
Mary Virginia Duncan Johnson Wilke (WI '55) | mwdusty1@aol.com |
June Hoffer Albright (WI '49) and Dick Albright (WI '47) |
jada50@earthlink.net |
Bob Fazzini (WI '58) | Papa-fuzzy@comcast.net |
James E. Callis (attended WI from '50 to '52 then transferred to Greenbrier Military) |
jamesedwardcallis@hotmail.com |
Suzette Van Horn (attended Morgan but graduated from Bristol) |
vanhorne@nbnet.nb.ca |
Dave Gianettino (VHS ’58) | dgianettino@charter.net |
Carol Shinn Schweiker (WI '56) | cschweiker@yahoo.com |
Nancy Ogren Anderson (Would have been WI '56) | NancyOA@aol.com |
Jo Ann Reed Carini Sharber (WI '54) | cnjsharber@frontiernet.net |
Ruth Anne Martin Hill (WI '59) | ruthanne@atlanticbb.net |
Marty Elliott (WI '57) | Rustyelliott@aol.com |
Robert J. Dennison (WI '57) | wvcarolinasue@ma.rr.com |
Jeanne Walters Webster (WI '59) | jeanneis@peoplepc.com |
For one peck: | For one bushel: |
1 cup sliced onions | 3 cups sliced onions |
1 cup ground hot peppers (1 lb.) | 3 cups ground hot peppers |
4 (15 oz) cans tomato sauce | 2 (6 lb. 9 oz) cans tomato sauce or 8 (1 lb. 14 oz) cans |
2 small cans tomato puree | 2 (15 oz) cans tomato puree |
½ cup sugar | 2 cups sugar |
1 quart cooking oil | 1 gallon vegetable oil |