Heartland Cuisine: Iroquois School students visit DC

COURTESY PHOTOS Jessica Eckmann, Jodi Burma, Madi Burma, Emma Eckmann, Airabella Deysel, Karen Bohlander and Tabitha Rose in front of the Nations Capital. 

This year nine students from Iroquois, along with five chaperones and lead teacher Vicki Dant, traveled to Washington, D.C. for an educational adventure through World Classrooms. This year, due to scheduling conflicts, the group was split and went at two different times.


Tabitha Rose, Airabella Deysel, Madi Burma and Emma Eckmann stand in front of the ferris wheel at National Harbor.

The first group went at the beginning of June and one June 19-22. While in Washington, students were able to visit national memorials and monuments, see the capital, visit the Gettysburg battlefields, tour Arlington National Cemetery and so much more. 

On the last night in Washington, the students were able to explore National Harbor, and if the weather cooperated, ride the ferris wheel.

This is an experience offered every two years, so preparations are already underway for the 2025 trip.


Iroquois School students dance on the street in front of the White House during a trip to Washington, D.C. From left, are street dancers Gunnar Harris, Sage Schweigert, Rexton Blue, Lucas Peskey, Brittney Wagner and Gabe Voges.

Shrimp Dip
From Vicki Dant

    1 package cream cheese
    1 can mini shrimp, drained
    cocktail sauce

Spread cream cheese in a small layer on a serving platter. Spread a layer of cocktail sauce over the cream cheese and top with shrimp. Serve on your choice of crackers.

Mandarin Orange Salad
From Karen Bohlander

    2 small packages of orange gelatin

Dissolve in 2 cups hot water

Add:
    2 cups orange sherbert
    1 can Mandarin oranges, drained

Chill until thick, but not set.

Add:
    1 container whipped topping

Mix well and let set.

Chex Caramel Corn
From Jodi Burma

    4 ½ cups corn or rice Chex
    4 cups popped popcorn
    ½ cup peanuts
    ¼ cup butter or margarine
    1/3 cup brown sugar
    2 Tablespoons light corn syrup
    1 teaspoon vanilla

In a large microwave bowl, mix cereal, popcorn and peanuts. In a microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on high about 2 minutes or until mixture is boiling, stirring every minute. Pour over cereal mixture, stirring until evenly coated. Microwave on high 2 ½ minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool. When cool break up into pieces and store in airtight container.


Vicki Dant, Brittney Wagner, Gabe Voges, Gunnar Harris, Sage Schweigert, Rexton Blue, Lucas Peskey and Jennifer Peskey at Arlington National Cemetery.

Bacon Jalapenos Pinwheels
From Jessica Eckmann

    8 ounce cream cheese at room temperature
    1 cup shredded cheddar cheese
    1-2 jalapenos, seeded
    1/2 cup diced bacon
    3 (12 inch) flour tortillas

Combine cream cheese, jalapeño, bacon and cheese. Spread over tortillas. Roll up tortilla and cut into inch thick slices

Summer Soup Salsa
From Brittney Wagner

    1 packet ranch dressing
    1 cucumber (diced)
    1 can rotel (drained)

Mix ingredients together and refrigerate to chill. Serve with Fritos or tortilla chips.

Grandma’s Fruit Pizza
From Jennifer Peskey

Crust:
    1 cup flour
    1/2 cup oleo
    4 Tablespoons powdered sugar

Mix good and form like a pie crust in a greased 9-by-13-inch pan.

Bake at 350 degrees F for 10 min.

Filling:
    4 ounces cream cheese
    1/4 cup sugar
    1 1/2 teaspoons vanilla

Mix in mixer and spread over cooled crust. Place any fruit you wish on top of the filling, you can do strawberries, blueberries, oranges, etc.

Orange sauce:
    1/4 cup +2 Tablespoons water
    1/2 cup orange juice
    1/8 cup lemon juice
    1/2 cup sugar
    4 1/2 teasoons corn starch
    Dash of salt

Bring to boil and let boil for one minute. Let cool and pour over fruit.