International Credit Union Day is Thursday, Oct. 21, and will be celebrated by the S.D. Central Chapter of Credit Unions.
A credit union is a not-for-profit financial organization owned and operated by its members for the benefit of all who belong. As not-for-profit financial service cooperatives, credit unions return earnings to their members through savings rates, great services, and low borrowing rates.
International Credit Union (ICU) Day is designed to create awareness and celebrate the ways credit unions improve the lives of their members around the world. 2021 marks 73 years of celebrating ICU Day! The official ICU Day is celebrated on Thursday, but some credit unions celebrate the entire week, so stop by your local CU to help celebrate the Credit Union Difference!
The S.D. Central Chapter of Credit Unions is made up of six credit unions, which include Dakotaland Federal Credit Union, M-O FCU, HB Telco FCU, Huron Area Education FCU, Dakota Rail Line FCU, all of Huron, and Oahe FCU of Pierre. Also, the Pierre branch of Black Hills FCU is an associate chapter member.
The Central Chapter holds meetings and workshops with programs to educate credit union employees on various topics. They also raise money for the purpose of giving back to the community. Some recipients of these donations have been People’s Transit (Huron), Hope Therapeutic Ranch (Huron), Huron Special Olympics, Missouri Shores Domestic Violence Center (Pierre), Students Against Destructive Decisions (Redfield), Salvation Army (Huron), Jan Manolis Family Safe Center (Huron), YWCA (Huron), Helping Hands Thrift Store/Food Pantry (Huron), and the Beadle County Humane Society (Huron); in addition, items have been purchased for the Angel Tree gifts.
Biscuit & Gravy Casserole
10-ounce can refrigerated biscuit dough
1 pound bulk pork sausage
1 ½ cups shredded cheddar cheese, divided
6 large eggs
½ cup milk
Salt and ground black pepper to taste
1 ½ cups cold water, or more as needed
1.5-ounce package pork gravy mix
Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the bottom of the prepared baking dish with biscuits. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup cheddar cheese.
Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup cheddar cheese over casserole.
Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.
Butterscotch Rice Krispy Treats
6 cups crisp rice cereal
¼ cup butter
10-ounce package miniature marshmallows
1 small box butterscotch instant pudding
Lightly coat a 9-by-13-inch casserole dish with cooking spray. In a large pot, melt the butter. Add the marshmallows and dry pudding mix. Cook on low heat stirring constantly until the marshmallows have melted and it’s a smooth mixture. Mix in cereal and stir until well coated. Pour into prepared dish and press down. Let cool and cut into squares.
Crockpot Italian Chicken
4 chicken breasts
1 packet zesty Italian dressing
8 ounces cream cheese (softened)
2 cans cream of chicken soup
Cook on low for 4 hours. Shred chicken and combine well. If the sauce is too thick, add a little milk or chicken broth. Serve over pasta.
Easy Peanut Butter Fudge
1 tub vanilla flavored frosting
1 16-ounce jar creamy peanut butter
White Chicken Enchiladas
6 large corn tortillas
1 precooked rotisserie chicken, shredded
1 cup sweet corn
4 cups Mexican blend cheese, divided
3 Tablespoons butter
3 Tablespoons flour
1 ¼ cup chicken broth
1 can cream of chicken soup
1 cup sour cream
4-ounce can chopped green chilies
¼ teaspoon black pepper
¼ teaspoon salt
Preheat oven to 350 degrees F. Fill center of each tortilla with a handful of chicken, 1 Tablespoon corn and a bit of shredded cheese. Roll up and place in bottom of baking dish. Melt butter in saucepan, add flour — whisk into a thick paste. Add chicken broth, cream of chicken soup, sour cream, chilies, salt and pepper. Whisk for 5 minutes until warm and smooth. Pour sauce over enchiladas and top with remaining shredded cheese. Bake 25-30 minutes.
