Conner Longrifles Newsletter September 2016 The monthly shoots for the remainder of the year are as follows: October 2nd Novelty Shoot November 6th Regular Shoot December 4th Regular Shoot and Pistol Shoot Hours for Shoot 10:00 AM Setup 11:00 AM Meeting 12:00PM Hawk & Knife 1:00 PM Shoot September Scores Knife and Hawk results: Monthly Shoot Location. Noblesville, IN at the Hamilton County Fish And Game Range 1 st Mike Bird 12 pts 2 nd Heber Cassidy 9 pts 3 rd Larry Wheat 6 pts 4 th Matthew Bird 5 pts 5 th Chris Cassidy 3 pts 6 th Jeff Roberts 2 pts Rifle Shoot Scores: 1 st Jeff Roberts 98 pts 2 nd Mike Bird 74 pts 3 rd Matthew Bird 60 pts 4 th Chris Cassidy 40 pts 5 th Heber Cassidy 34 pts Pistol Shoot Scores: 1 st Heber Cassidy 81 pts 2 nd Mike Bird 37 pts 3 rd Chris Cassidy 5 pts September shoot report The shoot started out as we enjoyed the weather, which was really enjoyable, with the hawk and knife. We had six throwers and we are using the new block which seemed to stick very well. Some of the scores were up. In first place was Mike with a score of 12 who stuck all his knife and hawk throws and cut the card once. Second place was Cass with a score of 9, who stuck all his hawk throws and cut the card once. Third place was Larry with a score of 6 and also stuck all his hawk throws. Fourth place was Matt with a score of 5 who is Contacts: Jim Cotton 317-513-2399 Mike Bird 317-902-3710 mike.bird54@yahoo.com Barb Kelly 317-709-1507 Conner.longrifles@outlook.com Facebook: www.facebook.com/connerlongrifles
starting to come into his own. Fifth place was Chris with a score of 3 who is working on his throwing. We have no idea what happened to Jeff s throwing but all in all we had a great time. On to the rifle shoot. Our first target was the bear which Jeff really likes since he got a 50XX on it. Matt beat Mike on the bear. Matt scored 41 and Mike had a 39X. Next was the crow target with some moderate scores. Then we shot the nightmare target and I m happy to report that some shooters actually got some points. Jeff scored 20 on the nightmare, Mike scored 8, Cass 5, both Chris and Matt scored 0. A special one shot target this month was the squirrel on the branch where you can get negative points. Three of us, Mike, Jeff, and Cass scored -5. Matt and Chris played it safe with 0 each. So for the results Jeff in first place with 98XX, Mike in second with 74X, Matt in third close behind Mike with 60, Chris in fourth place with 40, and Cass in fifth place with 34. It was a lot of fun on a beautiful day. Now for the pistol report. As notified in the newsletter this was a pistol shoot month. There were three pistol shooters. We shot the 25 yard, slow-fire, single bull target. For safety reasons we use a two hand hold for pistol. Cass blew everyone away with a score of 81. Great shooting, Cass! In a distant second was Mike with a score of 37. Mike shortened his barrel by two inches to make it look better and hasn t been able to hit a thing since. First time pistol shooter Chris (who we know will get better with practice) came in third with a score of 5. Your shoot reporter and VP, Michael Bird Heber Cassidy won the Pistol Shoot
Jeff Roberts won the Rifle Shoot Mike Bird won the Hawk & Knife
Jeff Roberts spent a couple of days at Friendship at the Fall Shoot and shared a couple pictures:
Loaded Cauliflower Casserole Loaded Cauliflower Casserole is unbelievably tasty, full of fantastic flavor, and tastes like loaded potatoes, but without all the carbs! Cauliflower, bacon, cheese, and green onions make a wonderful combination! Ingredients 2 lbs cauliflower florets 8 oz shredded sharp cheddar cheese, divided 8 oz shredded Monterey Jack cheese, divided 8 oz block cream cheese, softened 4 tablespoons heavy cream 2 bunches green onions, sliced (1½ cups) 6 sliced bacon, cooked and crumbled 1 clove garlic, grated Salt & pepper to taste Instructions 1. Preheat oven to 350 degrees 2. Steam cauliflower florets until tender 3. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream 4. Stir in sliced green onions, chopped bacon, and garlic 5. Set aside 6. Drain any liquid from steamed cauliflower and add to cheese mixture 7. Stir cauliflower and cheese mixture together 8. Taste for seasoning, and add as necessary 9. If you want a finer texture, give a few mashes with the potato masher 10. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese 11. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly