"Water Right Garden Hose" Product Review

     It won't be long before it's time to pull out those water hoses and like most of you, I have experienced hoses that are heavy and cumbersome or light ones that kink.  Last year I read about a hose called "Water Right"  that promised to be light and easy to use so I decided to give it a try.  I bought a 50 foot hose and a 25 foot coil hose.  I have been very pleased with the regular hose.  The coil hose is better than those I previously purchased but I do have some problems with it getting tangled.

     I purchased my hoses from Gardener's Supply ( http://www.gardeners.com) but since then I discovered the company has a website ( http://www.waterrightinc.com) and you can read all about the product there as well as order.  I also liked that they have color choices which blend into the landscape such as the olive one shown below.

Members Watch Video on Pruning Roses

     The first meeting of the new year was held at the Monroeville Presbyterian Church on January 10, 2013, at 1:00 p.m.  Members watched a video on how to prune roses by horticulturalist, James Smith.

     Following the video, members went to the home of Bev Colquett in Monroeville for refreshments.  Mrs. Susan Stacey and Mrs. Lindy Bayles served as co-hostesses.  Members were served cake, toasted and candied pecans, "Gone in 60 Seconds" Dip and Crackers, Sausage Rollups, spiced tea and coffee.
Twenty members attended.

Oatmeal Cake

New member, Casey White, with Dana Shinholster and Pat Hornady

Lindy Bayles and Margaret Groves


Oatmeal Cake
(This is a recipe from former member, Anne Hudson)

1 1/2 cup boiling water

1 stick margarine

1 cup raw oatmeal

Mix in bowl and let stand for 20 minutes.

Add:

1 cup white sugar                            1 cup brown sugar                             2 eggs

1 1/2 cup self rising flour               1 tsp soda                                            1/2 tsp cinnamon

Stir by hand until mixed and pour into a greased and floured oblong pan.  Bake 35 minutes at 350.

Icing

1 stick margarine                             1 small can milk                               3/4 cup white sugar

1 tsp. vanilla                                     1 cup coconut                                   1 cup pecans

Put first four ingredients in pan and let come to a boil and thicken.  Then add nuts, coconut and stir.

Pour over cake while still in pan.  Set under broiler and brown.  Cut into squares.

Peggy's Pound Cake

1  Coconut Supreme Cake Mix                          1 cup sugar

1  cup oil                                                                 1 cup sour cream

4  eggs                                                                   1/2 tsp. vanilla

Preheat oven to 350.  Combine cake mix and sugar with mixer.  Add oil, sour cream, eggs, and vanilla and beat

two minutes.  Pour batter into a greased and floured heavy Bundt pan and bake for 45 minutes.  Do not open oven.

Remove from oven to wire rack.  Cool 10 minutes and remove from pan.  May dust with confectioners' sugar.

(This recipe was the grand prize winner in the 2009 Mississippi Magazine Recipe Contest.)

Gone in 60 Seconds

1 cup chopped pecans                        1/4 cup mayonaise

1 cup shredded cheddar cheese         1/2 cup chopped green onion

Combine ingredients and pack in a shallow bowl or mold.  Refrigerate overnight.  When ready to serve, turn mold

over onto a serving plate.  Cover mixture with Chile Beach Jam.  (I purchased this from Andre's at The Mockingbird Market but it is available on line as well. http://www.chilebeachjams.com.) You could use pepper jelly instead.