Since the Christian Learning Center began its ministry in Huron in 1982, the center has been providing an environment of learning for preschool children, in an atmosphere that promotes spiritual growth.

They go on field trips, do science experiments, make crafts, and do age appropriate work sheets. CLC wants children to have a positive early school experience. Play gives children a chance to practice what they are learning. Through play, children gain freedom and autonomy. They are able to take more initiative and rely less on adults and teachers to show them “the right way.”

Play involves cooperation and negotiation, because if other children are unhappy, the game will end.

Children have to learn to navigate varying social situations in order to keep their games going.

Play is used by children to make sense of their world. Anything that a child is trying to understand or is processing will be shown through his/her play. In order to play together children must learn to understand their own emotions and the emotions of their playmates. It is the preschool’s mission to encourage each child to develop self-confidence and to assist them in developing their individual abilities and talents.

The children are encouraged to progress at their own rate in an environment where they may learn new concepts and acquire skills through “hands-on” experiences.

The morning class is from 8:30 to 11:30 a.m., and the afternoon class is from 12:30 to 3:30 p.m., Monday through Thursday.

Morning Glory Muffins
From Shirley Rohrer
    2 cups flour
    1 ½ cups sugar
    2 teaspoons baking soda do
    2 teaspoons cinnamon roll
    ½ teaspoon salt
    2 cups grated carrots
    1 cup raisins
    1 cup shredded
    Coconut
    2 cups chopped pecans
    3 eggs
    1 cup vegetable oil
    1 apple, shredded
    2 teaspoons vanilla

In large bowl, combine flour, sugar, baking soda, cinnamon & salt. Stir in carrots, raisins, coconut and pecans. In separate bowl, combine eggs, oil, apple and vanilla. Add to flour mixture. Stir until mixed.

Spoon into paper lined muffin tins. Bake @ 350 F for about 20 minutes. Makes 24 muffins.

Grilled Asian Pork Chops
From Roger Mattke
    1 Tablespoon olive oil

    1 clove minced garlic
    ½ teaspoon powdered ginger
    ½ cup dry sherry wine
    1/2 cup teriyaki sauce
    4 cups honey
    1 Tablespoon grated orange peel
    1 Tablespoon sesame seeds
    1/4 teaspoon Tabasco pepper sauce
    4 pork chops, 1 inch thick

Marinade:
In medium sauce pan, warm oil. Add garlic and ginger, cook 1 minute. Remove from heat; add sherry, teriyaki sauce, honey, orange peel, sesame seeds and Tabasco sauce. Place chops in large shallow dish; add marinade. Cover, refrigerate 1 hour; turn chops occasionally. Remove chops from marinade; pour marinade into small saucepan. Place chops on grill over medium heat. Grill 5-10 minutes on each side.

Brush chops with marinade. Grill 5-10 minutes longer or until chops are done; turn and brush frequently with marinade while grilling.

One Dish Chicken and Stuffing Bake
From Jeanette Mees
    1 1/4 cup boiling water
    4 Tablespoons margarine or butter
    4 cups Herb stuffing mix
    4-6 skinless, boneless chicken breasts
    Paprika
    1 can cream of mushroom soup
    1/3 cup milk     
    1 Tablespoon chopped fresh or 1 teaspoon dried parsley

Mix water and margarine. Add stuffing, mix lightly. Spoon stuffing across center of 3-quart baking dish, leaving space on each side for chicken. Arrange chicken on each side of stuffing, sprinkle paprika over chicken. Mix soup, milk and parsley. Pour over chicken. Cover and bake at 400 degrees F for 30 minutes or until chicken is no longer pink. Serves 4 to 6.

Peach Cobbler Dessert
From Joy Johnson
    29-ounce can sliced peaches
    1 box yellow cake mix
    1 stick melted butter

Pour peaches with juice into 9-by-13-inch cake pan. Sprinkle dry cake mix over peaches. Drizzle melted butter over mixture.

Coconut topping:
    1 cup coconut
    2 cups brown sugar
    2 cups sliced almonds

Mix all topping ingredients together and sprinkle over cake mixture in pan. Bake @ 350 F for 35-45 minutes. Serve with whipped cream or ice cream.

Reuben Chicken
From Cheryl Moody
    4 boneless, skinless chicken breasts
    1/8 teaspoon pepper
    ½ teaspoon salt
    16 ounces sauerkraut
    1 cup Thousand Island dressing
    4 slices Swiss cheese

Place chicken on bottom of baking dish. Sprinkle with salt and pepper. Squeeze sauerkraut dry and layer over chicken. Place cheese slice on each chicken breast. Pour dressing over. Cover dish and bake at 325 degrees F for 1 to 2 hours. Serves 4.

Pizza Burgers
From Diane Hinners
    2 pounds hamburger
    Salt & pepper to taste
    1 medium onion, minced
    1 cup catsup
    1 cup tomato soup
    1 teaspoon oregano
    1 teaspoon brown sugar
    1 teaspoon dark vinegar
    Slices of Velveeta cheese

Sauté hamburger and onions. Drain hamburger. Add remaining ingredients, slices of cheese and place under broiler until cheese melts. Fill buns and serve.