December Newsletter

Most of us over age 10

know that more joy comes

from giving than from re-

ceiving. This time of year

brings many opportunities

for charity, caring and self-

less service to others.

We have much to be proud

of as an organization, as we

have certainly been in the

giving spirit this season.

The reality is that our club

has two main purposes.

The first being a social net-

working club that helps

spouses meet and cultivate

friendships by conducting a

variety of different social

activities. The second, but no

less important, is our philan-

thropy. I would like to take a

few moments to comment on

this second rewarding pur-

pose.

It is very easy to become so

wrapped up in luncheons,

newsletters and bazaars that

we occasionally lose sight of

why exactly we do what we

do as a club. Our Welfare

Committee recently awarded

over twenty thousand dollars

to charitable organizations in

our community. This money

will help ensure these organi-

zations can carry out their

Fort Hood Officers’

Spouses Club

P.O. Box 5617

Fort Hood, TX 76544-0617

[email protected]

In This Issue:

November Luncheon

Holiday Bazaar

Club Activities

2010-2011 Calendar of Events

Angela Oakley

President, FHOSC

Grin and Green

Embracing Change, Honoring

Tradition

The Better Half D E C E M B E R 2 0 1 0

F O R T H O O D

O F F I C E R S ’ S P O U S E S C L U B

2 0 1 0 - 2 0 1 1 B O A R D

E X E C U T I V E B O A R D

HONORARY PRESIDENT JILL CONE

ADVISOR JAN GRIMSLEY

PRESIDENT ANGELA OAKLEY

1ST VICE PRESIDENT CAROLYN CRISSMAN

2ND VICE PRESIDENT LAURA STERMER

OPERATING TREASURER BECKY ROTH

WELFARE TREASURER SHANNA DUE

CORRESPONDING SECRETARY AMY CHO

RECORDING SECRETARY JULIE SHENK

VOLUNTEER COORDINATOR SHANNON UMBARGER

PARLIAMENTARIAN KIMBERLY WINSKI

GENERAL BOARD

MEMBERSHIP CO-CHAIRS

CINDY RISCH

CARMEN SEGALLA

RESERVATIONS CO-CHAIRS

STACY CLADY

MONICA BATES

NIGHT RESERVATIONS CARLA NORRIS

WAYS AND MEANS JANET AMBROSE

VENDOR COORDINATOR MARIAN CLARK

NEWSLETTER EDITOR PEGGY VANHOVELNS

LOAN CLOSET JANE VERRAN

WEBSITE COORDINATOR RICH LUCAS

HOSPITALITY CYNDI TURNER

LISA HENRICKS

PUBLICITY LIAISON (VACANT)

HISTORIAN CO-CHAIRS

LEANN VOLESKY

JULIE CURRAN

SPECIAL EVENTS AMY SZYMANSKI

COMMUNITY LIAISON SUE HALL

CO-CHAIRS LOIS ANDERSON

WELFARE SHELLEY HOSSENLOPP

HOLIDAY BAZAAR TRACEY MULLINS

WILD WEST MADELINE GLASSER

GOLF SCRAMBLE JENNY O’ROURKE

UNIT REPRESENTATIVES

1ST CAV HOLLY THOMSON

3D ACR INGRID ALLEN

OTC SUSAN AMATO

13TH S C (E) PHYLLIS KIRKLIN

III CORPS KELLY TAYLOR

DIVISION WEST TAMMY ANDERSON

DENTAC (VACANT)

MEDCEN JENNIFER SMITH

ROWC (VACANT)

IF YOU ARE INTERESTED IN FILLING ONE OF

OUR VACANT POSITIONS, PARTICULARLY OUR

NEW PUBLICITY LIASON POSITION, PLEASE

CONTACT ANGELA OAKLEY AT

[email protected].

2-3

6-7

9, 11-12

16

missions to help those in

need through the holiday

season.

One staple event for the

OSC is the Holiday Bazaar.

Over the Veterans’ Day

weekend, many of our mem-

cont, page 2

P A G E 2

continued from page 1

bers volunteered to put on

an incredibly successful

event. The hours spent by

our members speaks vol-

umes for our membership:

many of the volunteers

gave their time, even in the

midst of caring for their

families during a deploy-

ment, or with family in

town visiting. I even saw

members giving their time

while sick and running fe-

vers. I am humbled to be

part of an organization of

such wonderful people, all

working so hard to raise

money for our charitable

giving. The money we

raised at the Bazaar will

significantly increase our

ability to give to charities

during our next giving sea-

son.

We have many more

events planned for the

busy holiday season. I

hope you will consider

helping our club meet both

of its goals by attending the

Night of Giving, Tour of

Homes, or the Ugly

Sweater Luncheon. To-

gether, we truly can make

a difference for many folks

in our community.

T H E B E T T E R H A L F

November Luncheon

P A G E 3

Fort Hood Officers’ Spouses’ Club presents

“A Starry Night” at the CTC Mayborn Planetarium

Jan 8, 2011

Tickets are $15 per person. The Planetarium holds 180 people, please bring a date or a group of friends!

7:00 Social Hour with Desserts and Beverages

7:45 Seating begins

8:00 Planetarium Shows will begin, two shown back to back

Directions from 190: EXIT at Clear Creek Road, head south (away from post) take a right at the first stop light onto University Drive. Just past the turn, a small white sign identifies this as the Central Texas College South Entrance… Proceed to the stop sign at the end of the road and turn right onto Bell Tower Drive. Down the hill just past Academic Drive, turn left into Planetarium parking lot "J." Parking is available in the lot in front of the Planetarium. CTC will not be in session on this date, so you will be allowed to park in facility and student parking spaces

RSVP no later than noon, Dec 29th to [email protected]

You may also purchase tickets at luncheons, or via the FHOSC website using Pay Pal at www.forthoodosc.org

P A G E 6


Holiday Bazaar THANK YOU, THANK

YOU, THANK YOU TO

OUR BAZAAR

SPONSORS:

AUSA

The Coffee Beanery

Dominos Pizza of

Copperas Cove

Freebirds World

Burrito

Graphic Concepts

HEB

The Shine Team

Subway

Truly Texas

Wal-Mart

P A G E 7


AND A BIG THANK YOU TO

OUR VOLUNTEERS:

Jamie Anderson

Amy Brookman

Julie Brownell

Michelle Brushaber

Renee Bucks

Amy Cho

Marian Clark

Melanie Clarkson

Carolyn Crissman

Veronica Durst

Erica Duval

Amanda Gallagher

Pamela Hamilton

Lauren Hasbrouck

Jennifer Heid

Kimberly Hobgood

Holly Hoefer

Laura Holland

Shelley Hossenlopp

Shelly Huhtanen

Christine Jensen

Gracie Lopez

Rich Lucas

Kathy Luedecking

Milisia Lybarger

Juli Manley

Sarah McDonough

Angela Nascimenta

Trina Morton

Stephanie Norman

Angela Oakley

Jenny O’Rourke

Steph Periatt

Gail Pierce

Mayte Rivas

Sarah Roper

Michelle Root

Dina Schaefer

Pam Smallfield

Jennifer Southerland

Allegra Steinfort

Angie Stockland

Amanda Thompson

Louise Titsworth

Ginny Turner

Libby Turner

Shannon Umbarger

Chelsea Van Camp

Peggy VanHoveln

Meredith Vantress

Nancy Varley

Jane Verran

LeAnn Volesky

Tami Walton

Joan Ward

Kimberly Winski

Myra Wright

P A G E 8


MUST BE 21 OR OVER TO ATTEND. No person under 21 will be admitted. Photo ID required.

&

2011

KNCT

Wine Classic

Saturday, January 22, 2011 “Wine 101 Class” - 5:00pm $75

(includes exclusive early entrance to the Wine Tasting)

Wine Tasting only - 7pm to 10pm $50

This Special gathering is aThis Special gathering is a

spirited evening ofspirited evening of

wine tasting andwine tasting and

For tickets or to volunteer to help, contact:

Rich Lucas

(Host Committee Member)

Looking for a great stocking stuffer?

Join us at the KNCT Wine Classic.

Meet fellow wine lovers from across Central Texas and wines

from around the world. There will be over 200 different wines

to taste from all over the globe. This is a great opportunity to

Book Club

P A G E 9

Like to read and talk about it? New folks are always welcome to the book club. As you can see

from our list, we select a wide range of books so everybody is happy. Join us at Barnes and No-

ble on January 26 to discuss Fall of Giants by Ken Follett. Please contact Michelle Root at 760-218

-9155 or [email protected] to confirm time and location.

26 January Fall of Giants 10AM Barnes & Noble

23 February Dead Until Dark 10AM Barnes & Noble

30 March Water for Elephants 10AM Barnes & Noble

27 April Count of Monte Cristo 10AM Barnes & Noble

25 May The Recipe Club 10AM TBD

Please note: childcare is not provided.

times are being set up for 0830

and 0920 for those who want

to take advantage of Mother’s

Day Out. On days when there

are no tournaments on the

calendar, our group will be able

to play on the 9 hole course

that is closed for maintenance,

allowing our new golfers the

opportunity to enjoy a more

relaxed environment in which

to practice. For those not able

to make the arranged tee time,

other tee times can also be set

up. Just let me know. Either

check with the pro shop (287-

4130) or contact me for cur-

rent tee times.

If you are a new golfer, there

are ladies who like to play a

scramble for either 9 or 18

holes (the best ball on every

shot) to make their golf outing

Merry Christmas Y’all !

Take some time out from

holiday baking and shopping to

enjoy a round of golf with

friends. Get out those winter

golf gloves and earmuffs and

let’s try to play golf on those

sunny winter days. Yes, we

play golf all year long. We may

encounter some frost delays, so

be sure to call the pro shop

(287-4130) before you head out

to see if our times have been

delayed. If it’s below 40F you

might want to check. Those

shady greens tend to get frost

on them. But we’re tough!

The snack bar has hot choco-

late to keep us warm.

The Ya-Ya Sisterhood Golf

Group has tee times set up

each week on Tuesday morn-

ings. At the present time, tee

Ya-Ya Sisterhood Golf Group

You don’t

have to be a

great golfer to

enjoy our

group.

We have

something for

everyone.

more relaxing and allow them

the opportunity to try different

shots to help them improve

their game. For those who are

seasoned golfers, a faster group

who keep their own individual

scores is available. Everyone is

welcome. Our goal is to have

fun!

Please come out and join us

on the course. We are always

anxious to welcome new ladies

to our group. If you would like

to have your name added to my

weekly e-mail so that you

know what is going on each

week, just send me your e-mail

address.

For more information contact

Sylvia Van Doren at 634-1964

or [email protected].

http://us.mc633.mail.yahoo.com/mc/[email protected]

mailto:[email protected]

P A G E 1 0


FHOSC January 12th, Membership LuncheonHonoring Traditions: A Winter Wonderland

Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00.

Lunch will be served promptly at 11:30

RSVP is due NLT 5 Jan to [email protected]

Do you have a lucky charm? Bring it to the

SILVER and CRYSTAL B I N G O!!!

One free BINGO card per person. Purchase extra cards for $3.00 while supplies last, on sale at 11:15!

Receive one opportunity ticket for every guest you bring, offer good for all lunches!

MENUEntrée #1 Medallions of mesquite sirloin with baked potato and green beans, rolls and house salad.Entrée #2 Breast of Chicken Veronica with rice and carrots, rolls and house salad.Entrée #3 Artichoke & Gruyere Quiche and house saladDessert: Cherry cobbler

Fort Hood Officers’ Spouses’ Club (OSC)

Make A Difference Day

The OSC has chosen to support the Santa’s Workshop.

Please donate new books for children of all ages during

November and December. Monetary donations will be

accepted as well to purchase books for this great

organizations that brings Christmas to our own soldiers of

Fort Hood.

POC: Amy Szymanski, OSC Social Event Chairperson

[email protected]. Books may also be dropped

off at Mrs. Rebecca Roth’s home at 7172 Lorraine Loop

Fort Hood, Texas 76544 (in the new Patton Park expansion)

in the basket out front!

P A G E 1 1

FHOSC December 8th, Membership LuncheonHonoring Traditions: Holiday Blitz

Please join us in the Club Hood Ballroom, for lunch from 11:00 until 2:00.

Lunch will be served promptly at 11:30

RSVP is due NLT 1 Dec to [email protected]

Do you have a horrendous Holiday Sweater hanging in your closet? Please wear your worst, most outrageous holiday sweater to lunch – prizes will be given for several categories!!!

There will also be a Chinese ornament exchange. Its easy and a lot of fun. Each table will exchange amongst themselves. Please bring a wrapped ornament worth $10 or less.

MENUEntrée #1 Turkey Marco Polo: sliced turkey breast rolled with ham, Swiss cheese and broccoli, lightly

breaded, baked and served with white sauce, rolls and house salad.Entrée #2 Schnitzel with Hunter Sauce: fried lightly breaded pork served with German fried potatoes, green

beans almandine, and house salad.Entrée #3 Quiche Lorraine (Ham & cheese) with spiced peach half, and house salad

P A G E 1 2


Creative Cooking has had a

fantastic food-filled fall! We

started out in September

with appetizers and in Octo-

ber we had delectable culi-

nary creations with creative

casseroles.

November 16 we got in the

holiday spirit with new Holi-

day Recipes and December

7 is our Annual Cookie and

Candy Exchange held at the

Stagecoach Inn in Salado.

We will announce our 2011

lunch themes in the next

newsletter.

We meet the third Tuesday

of the month from 11-1.

Come join us for some tasty

food and the recipe to make

it again! Each month we

have a theme and everyone

makes something to bring

to lunch. We share good

food and laugh together at

the occasional “oops” dish.

Each attendee brings her

Creative Cooking dish, 20 copies of her recipe

with name and phone num-

ber on each copy, a plate

and utensils.

If you are interested in our

group and would like to at-

tend or have questions,

please contact Marty Prater

at 393-1645 or

[email protected].

G R E E K P A S T A

B A K E

1 package (13-1/4 ounces)

whole wheat penne pasta

4 cups cubed cooked

chicken breast

1 can (29 ounces) tomato

sauce

1 can (14-1/2 ounces)

diced tomatoes, drained

1 package (10 ounces) fro-

zen chopped spinach,

thawed and squeezed dry

2 cans (2-1/4 ounces each)

sliced ripe olives, drained

1/4 cup chopped red

onion

2 tablespoons chopped

green pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup shredded part-

skim mozzarella cheese

1/2 cup crumbled feta

cheese

Cook pasta according to

package directions; drain.

In a large bowl, combine

the pasta, chicken, tomato

sauce, tomatoes, spinach,

olives, onion, green pep-

per, basil and oregano.

Transfer to a 13-in. x 9-in.

baking dish coated with

cooking spray. Sprinkle

with cheeses. Bake, uncov-

ered, at 400° for 25-30 min-

utes or until heated

through and cheese is

melted. Yield: 8 servings.

C H O C O L A T E

C A S S E R O L E

1/2 C. all purpose flour

1/4 C. sugar

3/4 tsp. baking powder

1/3 C. milk

1 Tbs. cooking oil

1 tsp. vanilla

1/4 C. peanut butter

1/3 C. semisweet choco-

late pieces

1/2 C. sugar

1/4 C. unsweetened cocoa

powder

3/4 C. boiling water

1/3 C. coarsely chopped

honey roasted peanuts

2 Tbs. crumbled chocolate

flavored graham crackers

(optional)

Whipped Cream (optional)

Preheat oven to 350 de-

grees. In a medium mixing

mailto:[email protected]

http://www.recipe4living.com/recipes/chocolate_casserole.htm?format=print


bowl combine flour, the

1/4 C. of sugar, and bak-

ing powder. Add milk, oil,

and vanilla. Using a wire

whisk, stir until smooth.

Stir in peanut butter and

semisweet chocolate

pieces. Pour batter into an

ungreased 1 quart casse-

role. Set aside. In same

mixing bowl stir together

remaining sugar and co-

coa. Gradually stir in boil-

ing water. Pour mixture

evenly over batter in casse-

role. Bake, uncovered, 35-

40 minutes or until a

wooden toothpick inserted

into the cake portion

comes out clean. Remove

from oven; top with pea-

nuts and graham crackers,

if desired. Serve warm

with cream, or whipped

cream.

Y E L L O W S Q U A S H

C A S S E R O L E

4 cups sliced yellow

squash

½ cup chopped onion

35 buttery round crackers,

crushed

1 cup shredded Cheddar

cheese

2 eggs, beaten

¾ cup milk

¼ cup butter, melted

1 tsp salt

Ground black pepper, to

taste

2 Tbsp butter

Preheat oven to 400. Place

squash and onion in a

large skillet over medium

heat. Pour in a small

amount of water. Cover

and cook until squash is

tender. About 5 minutes.

Drain well and place in a

large bowl. In a medium

bowl, mix together cracker

crumbs and cheese. Stir in

half of the cracker mixture

into the squash and on-

ions. In a small bowl mix

together the eggs and

milk, then add to the

squash mixture. Stir in ¼

cup melted butter and sea-

son with salt and pepper.

Spread in to a 9x13 baking

dish. Sprinkle with re-

maining cracker mixture

and dot with 2Tbsp butter.

Bake for 25 minutes or un-

til golden brown.

S P I C Y S H R I M P

C A S S E R O L E

6 (6”) corn tortillas, cut

into bite size strips

1 Cup bottled green salsa

1 Cup shredded reduced

fat Monterey Jack cheese

½ cup light sour cream

3 Tbsp flour

¼ cup snipped fresh cilan-

tro

1 (12oz) pkg frozen ,

cooked, peeled, and de-

veined shrimp, thawed

1 Cup frozen yellow and

white whole kernel corn

1 medium tomato, coarsely

chopped

Preheat oven to 350. Place

half of tortilla strips in the

bottom of a lightly greased

2 quart baking dish. Ar-

range remaining tortillas

on a baking sheet and bake

12-14 minutes or until

crispy. Meanwhile in a

large bowl, stir together

salsa, cheese, sour cream,

flour, and 2 Tbsp of cilan-

tro. Stir in shrimp and

corn. Spoon shrimp mix-

ture over tortilla strips in

baking dish. Bake 40-45

minutes. Let stand 10

minutes before serving.

Sprinkle with crispy tor-

tilla strips, tomatoes, and

remaining cilantro. If de-

sired serve with sour

cream.

B A K E D C O R N

C A S S E R O L E

1 can Mexicorn

1 can cream corn

1 cup milk

1 cup Velveeta cheese

(8oz)

1 cup uncooked macaroni

noodles

Mix all ingredients except

cheese together. Spray

casserole dish with Pam.

Pour in dish and top with

grated cheese. Bake at 350

for 45 minutes. Optional

to add 5 oz canned

chicken.

W A K E - U P C A S S E -

R O L E

8 oz hash brown patties

4 cups shredded cheddar

cheese

1 lb cubed fully cooked

ham

7 eggs

1 cup milk

½ tsp salt

½ tsp ground mustard

Place hash browns in a

single layer in a greased

9x12 baking dish. Sprinkle

with cheese and ham. In a

bowl, beat eggs. Add

milk, mustard and salt.

Pour over ham. Cover and

bake at 350 for 1 hour.

Uncover and bake 15 min-

utes longer or until golden

brown and knife inserted

near center comes out

clean.

Creative Cooking, cont.




P A G E 1 4


Fort Hood Area Enlisted Spouses’ Club

Belle of the BallGown closet

Who: Female Service Members, Spouses & Daughters

of Service Members (all ranks)

What: Choose from hundreds of gowns for your next Ball!

When: Specific Tuesday evenings, 6 – 8 pm; by

appointment only and advance notice is recommended,

appointments fill up fast. We do not accept walk-ins.

How: Send an email: [email protected]

to request an appointment.

Cost: A $30 cash deposit is required to check out a gown.

$15 of the deposit will be used to dry clean the gown. You

have 10 days after your scheduled event to return the dress.

If the dress is returned on time, we return the remaining

$15 of the deposit to you..

LOOKING FOR VOLUNTEERS!

On the 9th of February at the Membership Luncheon a skit based on THE BASIC BLACK DRESS by Alice H. Rice will be performed

We are looking for actresses, a narrator, and a director to help put this production together. Anyone who has participated in, or seen this play is welcome to contact me to share their ideas!!!!

Please contact Laura Stermer, 2VP –Programs, at [email protected]

Luncheon RSVP Policy Reservations end at NOON on the Wed

prior to the luncheon. Once reservations

are closed the google forms will no longer

accept responses.

Cancellations need to made by NOON

on the Wednesday prior to the luncheon or

you will still be held financially responsible

for the meal.

The reason for these policies is that OSC

has to turn in our meal numbers to Club

Hood in advance of the luncheon so they

can order and prepare enough meals and

set up enough places. OSC has to pay for

the meals whether they are eaten or not.

Half year/Permanent Reserva-

tions: Members with half year/permanent

reservations will still need to fill out the

google form. If you do not fill out a form,

you will automatically be ordered the first

meal choice. If you cancel by the deadline you

will not be held financial responsible. Half

Year will get four luncheons (September, Oc-

tober, November & December). Half year/

Permanent reservations can receive a credit

for any luncheon not attended, if you cancel in

time. Refunds will be issued at the May lunch-

eon to those who have a credit balance.

Check-in at the luncheons will begin at

10:30am. Please allow us time to set every-

thing up before coming to the table. We want

to be able to say hi and give everyone the

courtesies they deserve.

Luncheons cost $15 and can be paid for

with cash, check or charge. $25 is the mini-

mum amount that can be charged. There is an

ATM in the Club but it is not always working.

Dear OSC members,

We just want to take a moment and

explain the OSC luncheon reservation

policy and the reason behind it:

A google form will be emailed out three

weeks prior to a every luncheon. It will

allow you to make your reservation and

meal choice. You can also make a reserva-

tion for a guest. Someone can attend the

luncheons as a guest only once. If you

make a reservation for a guest, you are

responsible for the cost of the meal if they

do not attend. When making your reserva-

tions via the google form, you must hit

the submit button and then you will receive

a confirmation response. The response is a

small screen that pops up instantly stating

we have your reservation. It is not a sepa-

rate email.

3803 Levy Lane

Ste. 101

Killeen, Texas 76542

254-519-1090

www.centraltexassalon-s.com

Hours:

Tuesday – Friday 9:00 a.m. – 7:00 p.m.

Saturday 9:00 a.m. – 4:00 p.m. Follow us on

A premiere salon experience!

Looking for a quiet atmosphere to fulfill all of your

beauty needs?

Salon S is a full service salon offering hair care,

body treatments, facials, massage, waxing and

sugaring.

The staff at Salon S is dedicated to providing a calm

and relaxing experience for you so that you can

break out of that hectic schedule claiming your day.

Sheree Worley – Owner and Stylist

Alicia Ortiz Velez – Stylist

Suze Kaczmarczyk – Esthetician/Massage Therapist

Marlene Powell – Massage Therapist/MTI

Mention this ad when booking your

appointment to receive 10% off a massage.

Luncheons

Honoring Traditions: Holiday Blitz^ Dec 8 11-1400 Club Hood Ballroom

Wear your best (or worst) Christmas sweater for prizes, Chinese ornament exchange at each table ($10)

Honoring traditions: Winter Wonderland^ Jan 12 11-1400 Club Hood Ballroom

Crystal and Silver Bingo

Honoring Traditions: Masquerade Mardi Gras^ Feb 9 11-1400 Club Hood Ballroom

Join the festivities of Mardi Gras, make a masque, listen to jazz band, king cake and more

Black Dress Skit, adapted from Alice Rice’s Book written in 1954

Embracing Change: Nursery Rhymes Devine^ Mar 9 11-1400 Club Hood Ballroom

Table Centerpiece challenge: nursery rhyme theme, more to come

Embracing Change: Spring Fling^ Apr 13 11-1400 Club Hood Ballroom

FHOSC Sub clubs show off their year in review, voting for new board, video slide show

Embracing Change: Fiesta^ May 11 11-1400 Club Hood Ballroom

San Antonio style Fiesta to celebrate the close to the year, silent auction

Evening Events

Festival of Homes* Dec 10 1830-2100 Patton Park, Ft Hood

A Starry Night* Jan 8 1900-2130 Mayborn Planetarium, CTC

Dinner^ Feb 1 1830 Texas Land & Cattle

Wild West* Mar 5 1800-2400 Club Hood

Dinner ^ April 6 1830 Dead Fish @ Franks, Belton Dam

Golf Tournament May 5 & 6 Details TBA Fort Hood Golf Course

Happy Hour May 13 1700-1900 Legends, Club Hood

^RSVPs will be required

*Tickets will be sold

** Night of Giving is a non-profit fundraiser that FRG’s may participate in. Please support your unit if possible, if not FHOSC will have tickets for sale

in Sept/Oct when the mall releases them for sale. More details will be in newsletter.

FHOSC 2010-2011: Embracing Change; Honoring Traditions

Calendar of Events

2-4 Dec: Home for the Holidays Event (Housing

Areas)

2 Dec: Copperas Cove Christmas Tree Lighting

Ceremony

3 Dec: III Corps Tree Lighting

3 Dec: 69th ADA St Barbara’s Day Ball

3-5 Dec: Copperas Cove Kris Kringle Market

3 Dec: Garrison Commander Quarterly Golf

Scramble

3 Dec: YMCA Festival of Trees

2-4 Dec: Celebration of Love Concert

3 Dec: Dueling Pianos (Phantom Warrior Cen-

ter, 1730-2130hrs)

4 Dec: Celebration of Love Basket Giveaway

4 Dec: Lampasas Christmas Parade

4 Dec: Copperas Cove Xmas Parade

10 Dec: Frost Fest, Harker Heights

11 Dec: Breakfast with Santa, Harker Heights

Other Area Activities in Early December...

December Newsletter

Documents

Transcript of December Newsletter