Brandywine Companies will be closed on Monday, July 5, in observance of Independence Day. All stores will re-open at their regular time on Tuesday July 6th.

Be sure to check out the June newsletter below!

Recycle Man is back! Save up to 75% off Dealer Prices. Mention Recycle Man and save an additional 10% off parts!

Our condolences go out to Tammy Windsor on the passing of her grandmother who died May 5, 2010

Get Well Wishes to Ron Hall who had foot surgery at the end of May. Take care Ron and make sure you follow Doctor’s orders!

Welcome back to Greg Neil of Ransom Motors who returned to work on June 1 after recuperating at home from surgery. Glad to have you back!

Congratulations go out to Jimmy & Becky Goddard who are once again expecting a visit from the stork!

Our flag was ordered to fly at half-staff in memory of Marine Cpl. Kurt S. Shea of Frederick, Maryland, who died on May 10, 2010 while supporting combat operations in Helmand province, Afghanistan.

Welcome Aboard to…..

Jimmy Forsyth who joined our crusher crew this summer to help out with the clunkers
Orlando Almond, Brandywine Auto Parts
Sean Smith, Brandywine Installations
Cheyanna Waul, Brandywine Investment Properties

We’re glad you joined our team!

HATS OFF TO… Robert Caporaletti who was promoted to counter sales at our Bowie Store. Good luck to you Robert!

Ah, the challenges that our Brandywine customers face when they need a part but want to pick it up themselves….


And here’s another….

CONGRATS GO OUT TO ALL OF OUR GRADUATING KIDS IN 2010!

Heather Adkins, daughter of Dawn Bland, will be graduating one year early at 17! She’ll be attending Cosmetology school in the Fall.

Nick Houser, son of Dianne Houser in Accounting is graduating from La Plata High and will be entering Valley Forge Military Academy in preparation for the U.S. Naval Academy in Annapolis.

David Meinhardt’s daughter Clarissa is graduating from Chopticon High School and will be attending Culinary School in Baltimore in the Fall.

There are probably no prouder parents than Henry and Christine Meinhardt who celebrated Hank’s graduation from Wesley College in Delaware. Hank graduated with a Bachelor of Science in Business Administration with a concentration in business management. Hank, who is a fourth generation Meinhardt, has worked in several capacities since he was 12 and he is excited, once again, to join in the family business. Welcome back Hank!

Congratulations and best wishes to you all!


DOUBLE CONGRATULATIONS go to Ashley Baker, daughter of Terry and Connie Baker of Savemore, on her graduation from Bowie State with a double major in Early Childhood Education and Special Education, on May 21, 2010, THEN seven days later she became Mrs. David Valenzuela. This is a May we’re sure Terry and Connie won’t forget! Congratulations and best wishes to the bride and groom.

AAAACO Update:

We’re on the move still trying to finalize our permits but the equipment has been delivered as well as the building. The guys have been busy moving all of the engines and transmissions out of the pole building that has to be knocked down. Hopefully next month’s newsletter will be full of photos of the grading and landscaping. We can’t wait!

ANNIVERSARIES

Congratulations to all of you and thanks for your dedicated service to Brandywine

Quick Recipe by Carol Waites

This is an easy way to fix a desert when I don’t want to do a pie crust or I don’t have one on hand…..It consist of ingredients I always have on hand…..It’s called Crazy Crust Apple Pie…

1 cup self-rising flour
2 tablespoons sugar
¾ cup water
2/3 cup solid vegetable shortening
1 egg

Filling:
1 can (lb. 5oz.) apple pie filling*
1 tablespoon lemon juice
½ teaspoon apple pie spice or cinnamon

Oven at 425 degrees

No need to sift flour: measure by lightly spooning into cup and leveling off. In small mixer bowl, combine flour, sugar, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 9 or 10- inch deep dish pie pan. Carefully spoon filling into center of batter. Do not stir. Bake for 40 to 45 minutes at 425 until crust is golden brown.

For fresh apple pie: combine all ingredients in mixing bowl.

Fresh Apple filling: Combine 2 ¼ cups peeled sliced apples and 1 tablespoon lemon juice with 1/3 cup sugar, 2 tablespoons flour and ½ teaspoon apple pie spice or cinnamon. Pour into center of batter. Do not stir. Sprinkle filling with 1 to 2 tablespoons of brown sugar. Bake at 400 for 35 to 40 minutes.

*You can substitute cherry pie filling as well. Just omit the lemon juice and spices.