Activities Committee - Alice Wilder & Kathy Sampley
Victory Cherokee Organization Inc.
Community Center
District 8
Ga Du Gi
1025 North 12th Street
P.O. Box 298
Collinsville, Okla 74021
918-371-6688
Next Meeting
July 14th, 2009
Annual Hamburger Cookout
July 14th, 2009
we need help getting things ready
All help show up around 4:30 p.m.
Location:
New Building
1025 North 12th Street
Collinsville, Oklahoma
Basket Weaving Class
On the 29th of April we had 18 in attendance at the basket weaving class
Trees
Jim Corn "vco member" taking a break from working on our new building or has he been like this all the while Danny is working.
Danny our chairman working on counter for our kitchen
WOW, we caught Jim Corn really working on our new building. Way to go Jim.
Work being done on our new floor. this is going to look really GREAT
Wait till you see what we have done with our logo
Our logo is now taking shape
Floor now starting to look good
Serving counter also taking shape
Basic Hand Soap
1/2 oz or 14gm lye
1/4 cup cold water
1/2 cup lukewarm fat
1 T. lemon juice (optional)
In a plastic container, gently stir lye into cold water with wooden spoon. Slowly add lukewarm fat. Continue to stir until slightly thickened. Add lemon juice, stirring to mix thoroughly. Pour mixture into plastic molds. Cover with plastic wrap and leave for 24 hours. Remove soap from molds and allow to air-dry for 14 days. Yield: 1 - 2 medium bars.
DANNY'S BAKED COON WITH SOUTHERN DRESSING
1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tbsp. salt
1/3 tsp black pepper
or 1/2 tsp. dry hot red pepper pod
Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands, kernels under legs. Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal). Meanwhile prepare Southern Dressing as described below. Pour dressing into a casserole dish. Lay coon over top of press down into dressing. Cover and bake until coon is tender (45 - 60 minutes). Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes). Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing. A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4.
Information
Raccoon meat is very dark and when the coon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor. This fat also extends in layers between strong bands of muscle. It should always be removed along with the scent glands. Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back. They are usually pea-shaped, have a waxy texture, and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh. Those most experienced in the cooking of coon recommend parboiling it first. Some also add a tablespoon each of baking soda and black pepper to the parboiling water to remove the strong gamey flavor.
Southern Dressing:
6 slices white bread from 1 1/4 lb. loaf
1/2 cup finely chopped onions (2 small)
1-1 1/2 tbsp. finely chopped parsley
1/3 cup yellow corn meal
1/8 tsp. pepper
3/4 - 1 tsp. poultry seasoning or sage
2 small eggs
1 cup milk
1 cup coon broth, from parboiling coon or
1 chicken bouillon cube dissolved in 1 cup water
Bread should be 2-3 days old, but not stale enough to be dry. Tear into course crumbs and place into mixing bowl. Add rest of ingredients and stir gently until well blended. 4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs. coon.
Cotta Meeting in Tahlequah, Ok
06-27-09
Danny Stanley, Keith Holland and Jim Corn working on a project at the cotta meeting
Our Project
:) :)
Fund Raiser
July 25th
Motorcycle Poker Run
Victory Cherokee Org.
1025 North 12Th Street
Collinsville, Ok
This is a 170 mile fun ride. Meet and get to know other people that like to ride bikes.
It is a 50-50 pot poker run with
50% going towards best card hand and
50% going towards Victory Cherokee nonprofit Organization to help maintan the old indian cemetery in Collinsville.
Notification will be mailed out for September poker run and cook out to everyone who signed up for the July run
