Welcome to The Villager. If you wish to receive this newsletter via email, please make sure the office has your latest contact information including your email address. This information should be updated whenever a change is made or at least annually. If you have not updated your contact information, please send an email to Linda Seeley, our property manager at cedarpointv6@gmail.com
Board Meetings are held on the fourth Thursday of each month at 10:00 am at our clubhouse (unless otherwise posted). It is always best to get your information by attending the meetings than listening to community gossip. Please check your buildings bulletin board frequently for all posted meetings.
Women’s Club Events
The Village 6 Women’s Club would like to thank all who supported our efforts this past season.
The following events were sponsored:
• Thanksgiving Party
• Christmas Party
• New Year’s Eve Party
• Welcome Back Party
• Superbowl Party
• Fiesta with Games
• Pool Party
• Goodbye Snowbirds Party
Thank you to those who participated. Due to your generosity and support, the Women’s Club was able to purchase items for the pool area and donate to two local charities. Thank you also to our officers, to Linda, who printed numerous items for us, to Ron, our maintenance man, and to our DJ, Tony C. Please let us know if you have any suggestions for next year. Recently received suggestions include a Wine & Cheese night and an Ice Cream Social.
Cedar Pointe Village Six website holds a lot of information you may find helpful. Click here to access the website. If you click on Owner’s Page at the top, you will be asked for a password. The password is pointe2020. Our owner’s page has a wealth of information, including Rules and Regulations; email addresses for all current board members; meeting agendas.
Shared Recipe: Coldcut Casserole
2 cans Pillsbury Crescent Rolls
¼ lb baked ham
¼ lb swiss cheese
¼ lb pepperoni
¼ lb provolone cheese
¼ lb hard salami
I jar roasted red peppers (sliced)
1 egg
½ cup shredded parmesan cheese
¼ tsp pepper
In a 9 x 12 baking pan, spray with non stick cooking spray. Spread one can of crescent rolls in bottom of pan, pinching together the perforated cuts. Layer the meats and cheeses in the order shown above. Top the meats and cheeses with sliced roasted red peppers. Top the roasted red peppers with the second can of crescent rolls, pinching together at the perforated cuts. In a bowl whisk together the egg and parmesan cheese and pepper. Pour mixture over. Bake in a preheated 350 oven about 20-30 minutes until golden brown. Remove from oven and let cool slightly. Slice and serve.
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