Christian Learning Center Preschool will be hosting its third annual baked potato and dessert luncheon from 11 a.m. to 1 p.m. Sunday at the American Lutheran Church fellowship hall, 155 Fourth St. S.E.
A freewill offering will benefit the CLC Preschool. This event is sponsored by an ALC Thrivent Financial Action Team.
The luncheon will culminate Lutheran Schools Week, March 4-12. The theme for the week is “It’s Still All About Jesus!”
Pastor Steve Brandsrud will have worship time with all four classes at Christian Learning Center during the week. Children’s artwork will be on display in the fellowship hall and CLC classrooms.
CLC Preschool will also hold an open house and registration for fall classes from 5 to 6:30 p.m. Monday in the ALC education wing. The CLC Preschool is looking forward to celebrating its 36th year of outreach ministry to children in the Huron area.
The preschool is located in the upper level of the ALC Education Building. Joyce Borah is the preschool director and Brenda Friedrichsen serves as the teacher assistant. Fern Marie Mattke is the CLC office assistant.
Classes are held for 3-year-olds on Tuesday and Thursday, and 4- and 5-year-olds (pre-kindergarten) on Monday, Wednesday and Friday.
For more information contact Borah at 352-8514, ext. 2, or email clc.alc@ midconetwork.com.
The CLC Preschool is interdenominational and the true meaning of Christmas and Easter are presented. Curriculum includes learning about numbers, colors, the alphabet, manners, feelings, safety and caring and sharing through stories, games and crafts.
CLC Preschool board members are Ashley Neuharth, Carrie Derksen, Heidi Evans, Erica Boomsma, Mandi Forman, Melissa Koester and Amy Mattke.

Easy Chili

Ingredients
    1 pound ground beef, cooked, drained
    1 cup chopped onion
    1/2 cup green pepper
    2 14.5-ounce cans diced tomatoes
    2 15.5-ounce cans chili beans
    2 8-ounce cans tomato sauce
    3 teaspoons chili powder
    1/2 teaspoon salt
    1/2 teaspoon pepper
Method
Mix together in crock pot and let simmer at least four hours. Serve with Fritos and shredded cheese.

Buttermilk Pancakes

Used by CLC Preschool for “Pancake and Pajama Day”

Ingredients
    2 eggs
    2 cups flour
    3 Tablespoons sugar
    2 teaspoons baking powder
    2 teaspoons baking soda
    1/2 teaspoon salt
    2 cups buttermilk
    4 Tablespoons oil
Method
Beat eggs in an 8-cup measuring cup, then add the rest of the ingredients, stirring with a spoon (do not use mixer.)
Make pancakes on a lightly greased electric frying pan.
Makes 12 pancakes.

Ham-Hashbrown Hotdish

Ingredients
    4 cups frozen hashbrowns
    1/4 cup chopped onion
    1 can cream of chicken soup
    1 cup sour cream
    1/3 cup butter, melted
    1 1/2 cups diced ham
    1 cup grated cheese
    3/4 cup crushed Corn Flakes or Rice Krispies
    2 Tablespoons butter, melted
Method
Mix hashbrowns, onions, soup, sour cream, butter, ham and cheese and put in a 9x13-inch pan.
Mix crushed Corn Flakes and butter and spread over top.
Bake at 350 F for 45 minutes, uncovered.
This can be made ahead and refrigerated.

Chicken and Grape Salad

Ingredients
Mix:
    3/4 cup mayonnaise
    1 Tablespoon lemon juice
    1/4 cup whipping cream
    1/2 teaspoon salt and pepper (to taste)
Stir in:
    4 cups cubed, cooked chicken
    2 Tablespoons diced onion
    2 cups diced celery
Mix together well and refrigerate.

Before serving add:
    3 to 4 cups cut grapes
    1/4 to 1/2 cup slivered almonds
Serve on lettuce. This makes a nice lunch when served with a roll or slice of French bread and a bowl of fruit.

Breakfast Casserole

Ingredients
    1 pound sausage
    6 eggs
    1/2 cup milk
    1 pound hashbrown potatoes
    1 Tablespoon fresh mustard (a little less)
    2 cups shredded cheddar cheese
    Salt and pepper to taste

Cheesy Taco Pasta

Ingredients
    1 pound hamburger
    1 packet taco seasoning
    8-ounces elbow noodles
    2 cups shredded Mexican cheese
    2 cups water
    1 cup salsa (optional)

Method
Brown hamburger in a large pot and stir in taco seasoning. Add uncooked noodles, water and salsa. Bring to a boil. Stir, cover and reduce to simmer. Cook about 15 minutes or until pasta is done. Turn off heat and add cheese, season with salt and pepper. This can be served with or without taco shells and with your favorite toppings.

Butterfinger Dessert

Ingredients
Crust
    1 1/2 cups graham cracker crumbs
    1 1/2 cups soda cracker crumbs
    1 1/2 sticks margarine, melted
Filling
    1 package vanilla instant pudding
    1 package butterscotch instant pudding
    1 1/2 cups milk
    4 cups vanilla ice cream
    8 ounces whipped topping
    2 Butterfinger candy bars

Method
Crust
Blend crust ingredients together. Remove 1/2 cup for later use, and press the rest into the bottom of a 9x13-inch pan.
Filling
Prepare vanilla and butterscotch puddings with milk, then add ice cream and beat slowly until blended. Pour over crumbs and refrigerate for one hour.
Top with Cool Whip and sprinkle with remaining crumbs mixed with two crushed Butterfinger bars. Refrigerate.

    PHOTOS CONTRIBUTED

All classes at CLC Preschool made special valentines for their families. Shown with Postal Supervisor Cammy Weber are members of the 4-year-old morning class, that walked their valentines to the post office to be mailed. Front row, from left, are Landen Karr, Francely Lopez Ramos, Mileidy Esperanza, Aiden Octavo, Stirling Fox, Alondra Lopez Lopez, Derek Wallace and Brantley Gogolin; and in back, Oakley Korkow, Beckett Teveldal, Carson VanBuskirk, Paycen Easton, Travis Peterson, Weber, Avery Mulder, Jaylee Gilbert, Braela Neuharth and S.J. Boomsma. CLC Preschool 3-year-olds are shown on Pancake and Pajama Day. From left, are Kenley Walters, Kayslynn Lenning, Emma Bouvette, Axel Fritzsche, Will Mattke, Ellie Wonnenberg and Ella Goethel; and in back, Maggie Haeder, Cade Albrecht, Brynlee DeShazer, Berkeley Ellwein, Miley Vincnet, Bentlee Nowell, Knox Jans and Easton Gertz.