Our Smith County Family and Community Education (FCE) Clubs had their annual Rally on April 30th. This year’s theme was “FCE Through the Decades.”
Thanks to everyone who attended and helped prepare for this event. Sixty-four members and guests came out and enjoyed the day. Each club decorated their own table with their own beautiful and unique style depicting the fun, creativity, and achievements of FCE through the years. The cultural arts entries were lovely. A special thanks was extended to our great sponsors: Wilson Bank and Trust for the State FCE Conference, Granville Bed and Breakfast and Gifts for the Hallie Mai Clemons Award, Citizens Bank for the Colossal Cake Contest, Nita Woodard for High Enrollment and High Attendance Awards, and Janice Lynch for the 100% Membership Award.
Special events included Cultural Arts, Fashion Review, and the Colossal Cake Contest. Judges for these events were Janice Garrett judging Cultural Arts and Fashion Review and Seasons Catering judging the cake contest. First and second place winners are eligible to enter the Regional Cultural Arts and Fashion Review Contest.
A candle lighting memorial ceremony was held in memory of our eight deceased club members: Sue Beasley, Beasley’s Bend Club; Beverly Denton, JoAnn Gregory, and Ruthie Watson, Elmwood/Chestnut Mound Club; Janice Ellenburg and Ethelene Gass, Gordonsville Club; Loretta Rodenbach, Carthage Club; and Faith Young, Riddleton Club.
Everyone enjoyed a delicious meal catered by Seasons Catering. After the meal, the cakes entered in the cake contest were enjoyed.
We invite everyone to join one of the eight FCE clubs around the county or become a mailbox member. The University of Tennessee Extension of Smith County offers its programs to all eligible persons regardless of race, color, national origin, sex, age, religion, disability, or veteran status and is an equal opportunity employer. For more information contact Mary Parker Draper at the Extension Office at 615-735-2900.
Million Dollar Cream Pie
1 20 oz can crushed pineapple, drained
1 cup whipping cream, beaten until stiff peaks form or 1 8 oz container frozen whipped topping, thawed
1/3 cup fresh lemon juice
1 14 oz can sweetened condensed milk
1 cup chopped pecans
2 9-inch graham cracker or chocolate cookie crusts
In a large bowl, combine drained pineapple, whipped cream, lemon juice, sweetened condensed milk, and pecans. Spread into pie crusts. Refrigerate at least one hour until firm. Pie can be made ahead and refrigerated up to one day. Submitted by Frances Hackett, Elmwood/Chestnut Mound FCE Club.
