Huron Noon Lions Club, Huron Eye Opener Lions Club, and Huron Lioness Club are gearing up to host the 57th Annual Pancake Days, from 7 a.m. to 7 p.m. on Tuesday and Wednesday, April 24 and 25, at the Expo Building located on the South Dakota State Fairgrounds. Signs for directions to the Expo Building will be posted throughout the Fairgrounds.
Tickets are now available for all the pancakes that you can eat along with sausage, orange juice, milk, and coffee. Huron Lions and Lioness are currently canvassing neighborhoods selling advance tickets. Tickets may also be purchased at the door.
Pancake Days helps fund the Lions International programs in the areas of community service projects of vision, diabetes, hunger, environment, and pediatric cancer.
Proceeds of this major fundraiser are donated to local, state, and international projects such as Great Scarecrow Festival, Huron Area Salvation Army, Jan Manolis Family Safe Center, Nordby Exhibit Hall for 4-H, Youth and Community, Hope Therapeutic Riding Program, Huron Public Library, Huron Senior Center, Relay for Life, Junior Achievement, Huron High School Senior Scholarships, Camp Gilbert Diabetes Youth Scholarships, Leader Dog Program, Huron Red Cross, DARE Program, Backpack Program, South Dakota Lions Eye Bank, South Dakota Lions Foundation, and South Dakota School for the Blind and Visually Impaired.
Huron Lioness Club will host the annual May basket fundraiser during Pancake Days. Stop by to view a variety of individually hand-made crafted baskets and celebrate this traditional spring holiday with family and friends.
The public is encouraged to bring and donate used eyeglasses for recycling. In just about any dresser drawer, one can find a pair of eyeglasses that are no longer being used. That same pair of eyeglasses can change another person's life. Most of the recycled glasses are distributed to people in need in developing countries where they will have the greatest impact.
For more information, contact Lion Lee Klocke 350-7486, Lion Gene and Lioness Sheron Chapman 352-9667, and Lion Andrew Gutormson 350-3665.
Fresh Salsa
Makes 4 cups
Ingredients
4 large fresh tomatoes, chopped
1 4-ounce can green chilies
1 medium onion, chopped
1 fresh jalapeno chili, chopped
½ teaspoon cumin
2 teaspoons lime juice
1 teaspoon cilantro
½ teaspoon ground pepper
¼ teaspoon salt
Method
Mix all ingredients together, chill and serve.
Grilled Chicken Salad
with Raspberry Vinaigrette
Makes 4 servings
Ingredients
4 small skinless-boneless chicken breasts (about 4 ounces each)
¼ cup raspberry flavored vinegar
½ teaspoon dried basil
¼ teaspoon garlic powder
1 tablespoon olive oil
¼ teaspoon sugar
¼ teaspoon salt
8 cups salad greens
Method 
Grill chicken breasts over a slow charcoal or gas grill on low; turning chicken over until done.
Combine rest of ingredients except salad greens in a jar. Cover tightly and shake vigorously. Pour vinegar mixture over salad greens and toss gently.
Divide salad greens on plates. Cut chicken breast into slices and arrange on top of greens. Serve immediately.
Chicken Enchiladas
Makes 12 enchiladas
Ingredients
½ cup chopped onion
1 teaspoon cooking oil
4 ounces reduced-fat cream cheese
1 tablespoon water
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon salt
4 cups chopped, cooked, skinless, chicken breast
12 8-inch tortillas
1 can reduced fat, reduced sodium condensed cream of chicken soup
8 ounces low-fat sour cream
1 cup skim milk
1 4 ounce can chopped green chilies
½ cup shredded cheddar cheese
Method
In small skillet, sauté onion in oil.
In mixing bowl, stir together cream cheese, water, cumin, black pepper and salt. Stir cooked onion and chicken into cream cheese mixture.
Wrap tortillas in foil and heat in a 350 degree oven for 10 minutes or until softened.
Spoon about ¼ cup chicken mixture onto each tortilla. Roll up tortillas and place seam side down on a baking dish that has been sprayed with nonstick cooking spray.
To make sauce, combine soup, sour cream, milk and green chilies. Pour over enchiladas.
Bake enchiladas covered in 350 degree oven for 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for 5 minutes or until cheese is melted. Serve.
Blueberry Freeze
Ingredients
½ cup chilled evaporated skim milk
1 package artificial sweetner
½ teaspoon vanilla
1 cup blueberries
Method
Put first three ingredients into a blender. Add blueberries a few at a time and whirl after each adiition until thick and creamy. Serve.
Tomato Rice Soup
Makes 3 servings
Ingredients
1 ½ cups low-sodium tomato juice
1 ¼ cups low-sodium beef broth
¼ teaspoon Worcestershire sauce
1 teaspoon lemon juice
Marinated Vegetables
Makes 24 servings
Ingredients
4 cups cauliflower, broken into florets
3 cups broccoli, broken into florets
1 green pepper, sliced
1 cup onions, sliced
1 cup mushrooms, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 cucumber, sliced
1 8-ounce bottle fat-free Italian salad dressing
Method
Mix together all ingredients. Chill and serve.
Cinnamon Raisin Biscuits
Makes 18 biscuits
Ingredients
2 cups flour
3 teaspoons baking powder
1/3 cup raisins
2 tablespoons sugar
1 teaspoon cinnamon
¾ cup skim milk
2 tablespoons cooking oil
½ cup sifted powdered sugar
1 ½ tablespoons skim milk
¼ teaspoon vanilla
Method
Combine flour, baking powder, raisins, sugar, and cinnamon. Combine milk and oil; add to dry ingredients and stir until just moistened.
Turn dough out onto a work surface and kneed lightly 10 times.
Roll dough to ½ inch thickness and cut into rounds with biscuit cutter. Place on baking sheet coated with non-stick cooking spray. Bake at 400 F for 10-12 minutes or until golden.
Combine powdered sugar, milk, and vanilla; stir well. Drizzle over warm biscuits and serve.
