A letter from the Editor:
Hello fellow game players!
I am very excited to welcome you to the first edition of The Bunco Times. Inside every edition of our monthly newsletter you will view recent events, recipes, special announcements, fundraising ideas, and introducing Bunco's very own Ask Bab's column. Please enjoy!
Bunco thru the years:
This is a photo taken in the 1920’s of a Bunco Group in Englewood, Chicago. John Lang submitted this with his great-grandmother sitting in the rear far left (Anna Steffens-Lang). He would enjoy knowing who the other women are. If you have any information please feel free to e-mail John at: Lang.John1@Juno.com
Submit photos of your groups to email@example.com
It’s Bunco Time:
For those of you that were not able to attend The 2007 Bunco World Championship in Las Vegas lets recap: there were over 1000 players from all over the United States competing for the coveted purse of 50,000 dollars (wow).
The title of Bunco World Champion went to Stephanie, a Scottsdale AZ. resident, CONGRATULATIONS again.
See you all at the 2008 regional tournaments and the Bunco World Championship (states and dates to be announced).
“Just thought you might enjoy a short poem I wrote for a local Batavia,
Illinois, USA, Bunco group.”
by Dan Ostermiller Sr.
The players have arrived, ready to win;
Stars on score sheets, tell where to begin.
Head table or no, the bell signals start;
Be quick and be lucky and play real smart.
Roll all three and tally your score;
Wishin' and hopin', for one or more.
If the "up" number is displayed, on all of the three;
It's worth twenty-one, so add 'em with glee.
Do this the most, to be in the dough;
And all will give credit, to the best at BUNCO!
Players if you can't wait for more of your favorite game, hold onto your dice:
Online Bunco is COMING SOON (accessible through www.worldbunco.com ). Prizes Galore, Unbelievable Nationwide Tournaments coupled with Competition Craziness.
Yipeeee for the updated eBunco website. Please access www.ebunco.com , where you will get a glimpse of our fantastic new Summer items including Bunco’s eco-friendly wearable’s, just click on the “going green” tab for a better view.
I am in a bunco group that has lost all of its' original members except 2 and we ran into a discrepancy on the rules pertaining to the head table. We were on our first go around on at the head table and the 3rd person to roll rolled a bunco and no extra points. The 4th person then rolled since they had not rolled yet and rolled a couple of points and then a bunco. The way we have played for years is that the 3rd person's team would have won because they rolled a bunco first, however the 4th person believed that they won because rhe only points were scored by 3rd and 4th rollers only and the 4th persons was more regardless that the person before them rolled the bunco first. They justified it because at the losers tables it doesn't matter who rolls a bunco because we have to wait on the head table so the score is what counts. I hope you can tell me who should have won at the head table because I can see both sides of the argument.
Thanks so much,
If everyone at the head table had a turn rolling then the 4th person and partner would be the winner. There would be no sense in everyone getting an even amount of turns rolling if you were not going to take the (4th person in this case) last roll into account.
Wheeeew. I hope that helps.
"LET THE GOOD TIMES ROLL"
RECIPES TO ADD TO YOUR BUNCO NIGHT!
Bunco Baby - Stuffed Shrimp
Cooked large shrimp then chilled (prepared similar to a shrimp cocktail)
Slice the shrimp slightly to tail and stuff with a mixture of cream cheese seasoned with the wasabi.
Supreme Pizza Fondue
4 oz. bulk Italian sausage
1 small onion finely chopped
1 clove garlic minced
1 jar (30oz.) meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian style bacon
1 teaspoon dried basil or oregano crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers- focaccia bread cubes, Italian bread cubes, mozzarella or provolone cubes, or cooked tortellini or ravioli.
In a large skillet, cook the sausage, onion, and garlic until meat is brown. Drain off fat. In 3 1/2 or a 4 quart crock pot, combine spaghetti sauce, mushrooms, pepperoni or Canadian style bacon, and basil or oregano.
Stir in the meat mixture. Cover, cook on low heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover, cook on low heat setting for 15 minutes more.
To serve, spear the dippers with fondue forks and dip into the fondue.
Sinful Snicker Salad
4 Snicker bars chopped
8oz. cream cheese
8oz. marshmallow crème
8 oz. cool whip
6-8 peeled and diced apples
Mix ingredients together, refrigerate, and enjoy!
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