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