Alton Road Runners Club Newsletter
In This Issue
From Your President
Recent & Upcoming Events
Let's Cook...
Quick Links

We have implemented a new deal for membership, for a measley $25 you can become a lifetime member of the ARR Club.  Never again will you have to worry about your dues.  We have had a rash of people take advantage of this offer.  Don't miss this opportunity to be a part of a great bunch of people.  JOIN NOW!!!!

Click on the quick link above to download a membership form!!!
The next meeting is scheduled for Thursday, September 3rd, 7:00pm
at St. Paul Lutheran Church in
 Wood River

 October 1st
 will follow, same place/same time. Come help prepare for the finish to a super 2015 calendar year!

Mark your Calendars NOW!!!!
Our club website is back up and running better than ever thanks to Nicholas Colona, our wonderful tech guy!!

Click the quick link above and check it out!!!
August/September/October 2015
From Your President:                               By: Russ Colona

The 2015 Summer Running Series is in the books.  The 19th annual Alton Memorial Family Run, the 37th annual Hit n Run Pee Wee Run, followed by the 20th annual Dash & Splash are now great memories for a bunch of happy young runners.  Hit n Run supplied 6, YES 6, bikes for the raffle this year.  Where else in the U.S. can you have this great of a chance to win such a prize for the price they pay?  As always all kids go home with a smile and a raffle prize.  The Dash & Splash was a hot one this year with the heat index over 100 degrees.  The pool people threw us a curve ball this year with our pool time moving up to 6:00 - 7:30 verses 7:00 - 8:30. Our wonderful crew stepped up to the challenge, completing 5 races, doing our group picture and doing the series ending award ceremony in 50 minutes, giving the crowd 10 minutes to get to the cooling pool.  Throw in cooking and consuming hotdogs and distributing cool drinks.  What a great group of volunteers.  A big special thanks to my son Nicholas for all the pre-race and post-race work he did to help out.  The shiny gold medals were highly appreciated by our future running stars.  It is well worth fighting the heat to put a smile on their faces.

Another great thing happened at this year's Dash & Splash that I can't remember happening in the ARR club, Bonnie Cleary actually liked the design and color of this year's shirt.  We have pictures to prove this phenomenon.  It may never happen again but I am glad I got to experience this once in my lifetime!

Recent Events
Recent Events

The Club had their annual picnic at the Cleary Home again this year.  A great meal with a cool dip in the pool made for a great evening.  There was a lot of discussion for the upcoming Great River Road Run.  Linda and Jerry Deitrich were present for the picnic/meeting as they prepared to move to Florida.  Both were long time members of the club and made many great contributions to make the Alton Road Runners the club we are today.  Linda was race director of the Great River Road Run for many years, making it a fun annual event. Thanks to both of you for all you have done and keep in touch.

Upcoming Events

The next event is our 56th Great River Road Run on November 28th this year.  The big team leader dinner/meeting is scheduled for November 5th.  It seems crazy to be talking about this but a lot has already been done for the run and it will be here before you know it. The Runner of the Year banquet date is December 6th at the Eagles Club.  Mark those important dates on your calendar to finish out the 2015 season.  The money we make from the Great River Road Run allows us to do all of our activities throughout the year.

Let's Cook...                                 By: Kathy Colona
Since we are in the midst of baseball season I thought a recipe with the two foods that remind you of baseball would be appropriate for this newsletter!!
Chili Dog Nachos

1 1/2 pounds ground beef
3/4 cup onion, minced, plus additional for topping
1 clove garlic, minced
2 tablespoons chili powder
1 6-ounce can tomato paste
1 tablespoon yellow mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 1/2 cups water
Salt and pepper, to taste
1 12-ounce package hot dog sausages, cut into 1/2-inch pieces
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/4 teaspoon smoked paprika
2 cups (8 ounces) Wisconsin colby-jack cheese, shredded
Tortilla chips



    In large sauté pan over medium heat, cook ground beef, finely breaking up with potato masher as it browns. When beef is almost browned, add onion and cook until softened. Add garlic and cook 1 minute. Stir in chili powder and cook an additional 30 to 60 seconds. Add tomato paste, mustard, brown sugar and Worcestershire sauce. Stir until combined. Add water, bring to boil, reduce heat and simmer 30 minutes. Season to taste with salt and pepper. Stir in hot dog pieces and continue to cook until heated through.

    Meanwhile, prepare cheese sauce. In saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk and paprika and cook, whisking often, until thickened. Add colby-jack and stir until cheese melts and sauce is smooth.

    To serve, place layer of tortilla chips on large plate or platter. Top with chili dog mixture, followed by cheese sauce. Top with additional minced onions.


 By Taste and Tell


Here is a bonus recipe you can make as a side or a dessert, it is cool and refreshing and very yummy!!





Use a mixture of green and red seedless grapes, make sure they're really cold,  I had a bag of each. In a bowl add 1 heaping cup of full fat Greek yogurt, squirt some honey in to it and sweeten it up. Now add 1 heaping 1/4 cup of softened cream cheese with a teaspoon of vanilla and stir everything together and then fold in your cold grapes. You can make this the night before but when you're ready to serve add a sprinkling of brown sugar and toasted walnuts for garnish.


For more recipes and to check out the New Pampered Chef catalog go to: