The next meeting of the 2017-2018 year for the Sacred Heart Men's Club will be on Tuesday, April 10, 2018, at 5:00 p.m. in the Lower Hall of the Church. At 5:00 p.m., you can join others in the Upper Hall to pray the Divine Mercy Chaplet for family, Church, our nation, world peace, and your personal intentions. The social gathering in the Lower Hall is from 5:00 to 5: 45 p.m. Dinner will be served before 6:00 p.m. After dinner, we will have a short business meeting.
The dinner for the evening will be Pork Loin with Sangria Suace, sweet potatoes, mixed vegetable, salad with crackers, and ice cream for dessert. The cost of the dinner is $10 per person and will be catered by the staff of Chef Johnna's Desoto Club. Contact Don Glinka by phone at 922-9386 or by transmitting an e-mail to dagmanhsv@yahoo. com if you plan on attending and eating with us.
The Men's Club needs for some members to step forward to serve as an officer for the coming year. Several positions will be vacated after the May meeting and we need your cooperation to continue our efforts to pursue our goals of fellowship and charitable donations. Consider helping by contacting President Oliver Field at 501-226-5084 or by transmitting an e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it..
The dinner for the evening will be Pork Loin with Sangria Suace, sweet potatoes, mixed vegetable, salad with crackers, and ice cream for dessert. The cost of the dinner is $10 per person and will be catered by the staff of Chef Johnna's Desoto Club. Contact Don Glinka by phone at 922-9386 or by transmitting an e-mail to dagmanhsv@yahoo. com if you plan on attending and eating with us.
The Men's Club needs for some members to step forward to serve as an officer for the coming year. Several positions will be vacated after the May meeting and we need your cooperation to continue our efforts to pursue our goals of fellowship and charitable donations. Consider helping by contacting President Oliver Field at 501-226-5084 or by transmitting an e-mail to This email address is being protected from spambots. You need JavaScript enabled to view it..