MARCH
1 Member Birthday Night
2 Wine Down Wednesday & Chef's Choice Appetizers
3 Famous PCC Fried Chicken Dinner (To-Go Only)
4 Fresh Catch Fridays St. Patrick's Day Ladies Round Robin Mixer (Tennis)
5 Steakhouse Saturdays Mother-Daughter Princess Tea Party MUGS CLUB - Mixed Up Games and Stuff
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7
8 Member Birthday Night
9 Wine Down Wednesday & Chef's Choice Appetizers
10 Famous PCC Fried Chicken Dinner (To-Go Only)
12 11 Steakhouse Saturdays Fresh Catch Fridays Playhouse St. Patrick's Day Party Beyond Rare Vintages - An Evening with Christie Kerr
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14
15 Member Birthday Night
16 Wine Down Wednesday & Chef's Choice Appetizers
17 Famous PCC Fried Chicken Dinner (To-Go Only) Kids March Madness Pickleball (Tennis) St. Patrick's Day Putting Contest (Golf)
18 Fresh Catch Fridays Kids Night Out Club Providence Green Party
19 Steakhouse Saturdays MUGS CLUB - Mixed Up Games and Stuff Men's Opening Day (Golf)
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22 Member Birthday Night
23 Wine Down Wednesday & Chef's Choice Appetizers Ladies Opening Day (Golf)
24 Famous PCC Fried Chicken Dinner (To-Go Only)
25 Fresh Catch Fridays Tween Club - Casino Night
26 Steakhouse Saturdays
28 Kids-cation
29 Member Birthday Night
30 Wine Down Wednesday & Chef's Choice Appetizers
31 Famous PCC Fried Chicken Dinner (To-Go Only)
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27 Champagne Brunch
MARCH COOKIE OF THE MONTH: OLD FASHION OATMEAL COOKIES BY RHETT SORG, EXECUTIVE CHEF AT RES
When I was little, my mother use to make this cookie along with one that was my brother's favorite. It started to become a comfort food for me. As time passed and family started going their own way, I didn’t get a chance to have this cookie very often. Even though I had the recipe, it never turned out the way mom made it. Now, when family gets together my mother has a batch of these sitting on the counter when I get there. Boy are they good! Not very healthy, but I’ll make the sacrifice. INGREDIENTS ¾ Cup Canola Oil ¼ Cup Brown Sugar, packed 2 Large Eggs, room temperature ½ Cup Milk 1 Package Spice Cake Mix 2 Cups Old Fashion Oats 2½ Cups Raisins 1 cup Pecans, chopped
DIRECTIONS In a large mixing bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats, gradually add to brown sugar mixture and mix well. Fold in raisins and pecans. Drop by tablespoon two inches apart onto greased baking sheets. Bake at 350°F until golden brown, 10-12 minutes. Cool for one minute before removing to wire racks.
THE PROVIDENCE PRESS
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