Walking On Volume 5, Issue 2, February 2018

WHOA Dispatch Support our Youth, Win a Saddle WHOA Board member Carole Hill donated a Dale Chavez western saddle for the WHOA Youth mem- bership; tickets may be purchased on-line, by phone, or at the WHOA Banquet. Tickets are $5 each or 5 for $20.00. Drawing for the saddle will conclude during the WHOA banquet. Check Your Calendar More shows hitting the calendar! Approved August, September, and October shows have now been added. Make sure to check back often as the calendar contin- ues to fill up. The list of Double Point Shows for 2018 is also being worked! The only triple point show is The International, so we will see you there to celebrate it turning the Big 4-0 this year! http://www.walkinghorseowners.com/?post_ type=tribe_events WHOA Announces Board of Directors Election Results 2018 President: RHONDA MARTOCCI - TENNESSEE The Walking Horse Owners’ Association is proud to announce the following candidates were elected to the WHOA Board of Directors by the WHOA Member- ship. DR. JANA ANDERSON - TENNESSEE JEAN MARIE DEGVILLE - TEXAS VIC GERNT - TENNESSEE DARDEN GLADNEY - LOUISIANA CHARLES HOWARD - TENNESSEE PEGGY MOORE - TENNESSEE SHERRIE SZUCS - OHIO LYNN WOMACK - TENNESSEE These eight will serve a three year term. The WHOA Board of Directors is made up of 26 members. Blast from the Past! Recipes from the 2004 WHOYA Cookbook. REUBEN SPREAD 1 (16 oz.) jar sauerkraut, rinsed and drained 1 (8 oz.) pkg. cream cheese, cubed 2 c. (8 oz.) shredded Swiss cheese 1 (3 oz.) pkg deli corned beef, chopped 3 Tbsp. Thousand Island dressing. In 1 to 1 1/2 quart slow cooker, combine ing re- dients. Cover. Cook on low till cheeses are melted. Stir to blend. Serve warm with snack rye bread or crackers. HOMEMADE “57” STEAK SAUCE 1/2 c. ketchup 1/2 c. mustard 1/8 c. A-1 steak sauce Mix all ingredients until well blended. For more of a sweet taste add brown sugar. 4 • Walking On CAJUN BLACKENING SPICE 5 tsp. paprika 1 tsp. ground oregano 1 tsp. ground thyme 1 tsp. cayenne pepper 1/2 tsp. ground black pepper 1/2 tsp. ground white pepper 1/2 tsp. garlic powder Mix together and store in an airtight container. Note: Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste.

Walking On Volume 5, Issue 2, February 2018 | Page 4