Heartland Cuisine: Kindernook & Mount Calvary preschools
Mount Calvary Preschool mission
“Let the little children come to Me, do not hinder them, for the kingdom of heaven belongs to such as these” Mathew 19:13
Mount Calvary Learning Center Preschool has opening for both morning and afternoon classes. Preschool classes are Monday through Thursday with 3/4-year-olds in the morning and 4/5-year-olds in the afternoon.
At Mount Calvary they teach God’s deep love for each of us, with his children being the focus. They use Bible stories and Bible verses taught to music to nurture each child’s love for the Savior. Children are introduced to shapes, letters, numbers, and colors learned through various activities such as games, music, and art. They prepare your child for entry into kindergarten while instilling in them the love of learning. They believe each child is unique in who they are, and they structure their teaching to meet those needs individually.
At Mount Calvary they believe that the work of Jesus Christ on the cross is a new beginning. There sins are forgiven, and the old way of life is erased. After Jesus rose from the dead, He gave his church a new purpose that is still ours today — to go and make disciples of all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Spirit, and teaching them to obey everything He has commanded, for He is with us always.
For more information please call Director Jamie Lysne at 605-461-9222 or email them at [email protected].
Submitted by Mary E. Palmer
2-pound bag frozen hash brown potatoes
1 can cream of celery soup
1 can cream of mushroom soup
1 can cheddar cheese soup or 1 cup diced Velveeta cheese
8 to 12 ounces sour cream
½ cup onion, chopped
1 Tablespoon diced green pepper, optional
½ cup margarine
1 ½ cups crushed cornflakes
Mix hash brown potatoes, soup, sour cream and vegetables. Place in greased 9-by-13-inch pan. Melt margarine, mix in crushed cornflakes and spread over potato mixture. Bake at 350 degrees F for 1 hour.
Grandma Mary’s Carrot Cake
Submitted by Val Royal
2 cups sugar
1 ½ cups oil
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
3 cups raw carrots, grated
6 ounces cream cheese
2 teaspoons vanilla
1 stick oleo
1 pound powdered sugar
1 cup chopped nuts.
Mix sugar and oil. Add eggs, one at a time. Beat well after each one. Pour flour, soda, and cinnamon in a separate bowl and mix. Put dry mix in sifter and sift over sugar, oil and egg mixture. Mix well. Add grated carrots and mix well. Bake at 350 degrees F for 45 to 60 minutes in 9-by-13-inch pan. Cool. Cream the cream cheese, vanilla and oleo. Add powdered sugar and blend well. Frost cake. Top with chopped nuts.
French Dip Sandwiches
By Melanie Hinders and Donna Bartel
3 to 4 pounds lean roast beef
½ cup soy Sauce
1 beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon crushed rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Remove and discard all visible fat from roast. Place in a slow cooker. Combine the other ingredients and pour over the roast. Add water to almost cover the meat. Cover and cook over low heat for 10 to 12 hours or until meat is very tender. Remove meat from the broth and save the broth. Shred meat with a fork. Serve on rolls with broth.
Kindernook Spaghetti Dinner
Thursday, April 20, 5 to 7 p.m., Grace Episcopal Church
It’s that time of year again — time for Kindernook’s annual spring spaghetti dinner!
Every April, Kindernook holds a spaghetti supper with homemade sauce and homemade desserts.
This year’s dinner is Thursday, April 20, from 5 to 7 p.m. at Grace Episcopal Church, on the corner of 16th Street and McClellan Drive.
Kindernook is a non-profit, non-parochial preschool operated in the classrooms and parish hall of Grace Episcopal Church.
Founded in 1968, it was the first preschool to open in Huron. Peggy Morris is Kindernook’s current teacher, and she is joined by two aides, Laura Swanson and Nancy Steinhoff.
Tickets for the spaghetti dinner are available from all board members and Kindernook families. Advance ticket sales are preferred but tickets can also be purchased at the door. Please call Sarah Rubish at 352-8231 for more information.
2 pounds hamburger
10 lasagna noodles
16 ounces sour cream
16 ounces cottage cheese
1 1/2 blocks cream cheese
Shredded mozzarella cheese
Brown hamburger, then add spaghetti sauce and simmer. Boil lasagna noodles. Blend sour cream, cottage cheese and cream cheese together. Add 2 Tablespoons of parsley to sour cream mixture.
Layer pan with five lasagna noodles, cover with half of the hamburger mixture, and all of the sour cream mixture.
Top with another layer of lasagna noodles, the rest of the sauce, and top with mozzarella cheese. Bake at 375 degrees F for 1 hour (covered for 30 minutes, uncovered for 30 minutes).
1 package lemon cake mix
15-ounce can lemon pie filling
3-ounces cream cheese, softened
In large bowl, beat cake mix and eggs. Fold in pie filling and spread into greased 10-by-15-inch baking pan. Bake at 350 degrees F for 18-20 minutes or until it passes the toothpick test. Cool for an hour, then frost.
1/2 cup butter, softened
2 cups powdered sugar
2 teaspoons vanilla
Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Stir in vanilla. Spread over cooled cake. Store in refrigerator.
Gold Rush Bars
2 ½ cups graham cracker crumbs
14 ounces sweetened condensed milk
6-ounce package chocolate chips
1 teaspoon vanilla
1 cup chopped nuts or raisins
Combine all ingredients and mix well. Pour into a 9-by-9-inch teflon pan. Bake at 325 degrees F for 30 minutes.
Cool and cut into chunks.
Million Dollar Dip
5 green onions, chopped
8 ounces cheddar cheese, shredded
1 ½ cups of mayonnaise
½ cup real bacon bits
½ cup slivered almonds
In a medium bowl, add the green onions, cheddar cheese, mayonnaise, bacon bits, and silvered almonds. Mix until combined.
Cover and chill for at least 2 hours Serve with your favorite crackers.