Mount Calvary Preschool fall harvest festival


You are invited to Mount Calvary Preschool’s annual Fall Harvest Festival on Sunday, Nov. 21. There will be a performance by preschoolers at 4 p.m., followed by a meal at 4:30 p.m., and an auction at 5 p.m.

The meal will consist of a pulled pork sandwich, chips, and dessert, at a cost of $8.

At Mount Calvary Preschool they believe the best preschool experience comes from providing opportunities for learning and growth through development, age-appropriate exploration, discovery, and hands-on experiences within a caring, fun, safe, Christ-centered setting. They believe God created each child unique and special with its own method of learning. They believe in providing a positive environment with a variety of learning styles where children thrive in becoming a self-sufficient individual.

They integrate age-appropriate Biblical principles and practices into every aspect of the day and use the Bible as our guidebook for everyday living. Their themes provide the foundational learning needed to prepare a child for kindergarten as well as Bible-based building blocks of learning for a child’s spiritual growth. A strong emphasis is placed on the development of Godly character traits such as love, kindness, obedience, gentleness, truthfulness and personal accountability. These character traits are illustrated using Bible stories and Biblical characters. Children are taught about their uniqueness as an individual who is both created and loved by God.

Spinach Manicotti
From Kristina Boetel
    15-ounce carton ricotta cheese
    2 teaspoons minced parsley
    10-ounce package frozen chopped spinach
    1/2 teaspoon onion powder
    1/2 teaspoon pepper
    1/2 cup shredded mozzarella cheese, divided
    1/8 teaspoon garlic powder
    2 28-ounce jars spaghetti sauce
    3/4 cup shredded Parmesan cheese, divided
    1 1/2 cups water, divided
    8-ounce package manicotti shells
    1 egg
In a large bowl, combine ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder.

Combine the spaghetti sauce and water. Spread 1 cup sauce in an ungreased 9-by-13-inch baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan cheese. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 F for 40 to 50 minutes or until heated through.

Broccoli Corn Bake
From Jody Minske
    10-ounce package frozen broccoli
    1 Tablespoon chopped onion
    15-ounce cancream-style corn
    2 Tablespoon butter, softened
    12 crushed soda crackers
    1 Beaten egg
Topping:
    6 crushed soda crackers
    1 Tablespoon butter
Cook and thoroughly drain broccoli. Pat off excess moisture with paper towel. Mix broccoli, corn, egg, onion, butter and soda crackers. Put in 1-quart baking dish. Mix topping together. Sprinkle over broccoli mixture. Bake uncovered at 350 F for 45 minutes. Let set 15 to 25 minutes before serving.

Seasoned Sour Cream Pork Chops
From Doris Knudson
    6 Tablespoons margarine
    1/4 teaspoon pepper
    2 Tablespoons Italian seasoning
    2 pounds pork chops
    1 Tablespoon dill weed
    24 ounces sour cream
    1 teaspoon seasoning salt
In a large skillet melt margarine. Mix seasonings; sprinkle over melted margarine. On medium-high heat, brown pork chops on both sides. Reduce heat to medium-low. Cook chops through; remove to warming dish. Add sour cream to pan drippings; heat through. Return chops to sour cream sauce.

Hot Chicken Salad
From Julie Kropuenske
    2 cup diced, cooked chicken*
    1 Tablespoon chopped onion
    1/4 cup mayonnaise
    1 cup diced celery
    1 can cream of chicken soup
    1/4 cup slivered almonds
    Crushed potato chips
    2 or 3 Tablespoons lemon juice
    Shredded cheddar cheese
Mix together in a 9-by-9-inch baking dish; top with shredded cheddar cheese and crushed potato chips (your judgement on amounts). Bake at 350 F until bubbly hot, about 30 minutes. Serves 4.
*You can substitute turkey

Santa Fe Tamale Pie
From Paula Van Scharrel
Cornbread:
    Jiffy mix, prepared
Or:
    1/2 cup cornmeal
    14 teaspoon salt
    1/2 cup flour
    1/2 cup milk
    1 Tablespoon sugar
    2 Tablespoons oil
    2 teaspoons baking powder
Filling:
    1/2 pound hamburger, browned
    1 cup corn
    1/2 cup onion, chopped
    1/4 cup Chili sauce or ketchup
    1/2 cup green pepper, chopped
    1 teaspoon chili powder
    1 cup canned tomatoes
    1/2 teaspoon salt
Grease casserole dish. Lightly mix cornbread and spread 2/3 on bottom of dish. Spread hamburger, vegetables and seasoning mixture over the unbaked cornbread. Spread remaining cornbread around edges on top of meat mixture.

Bake at 425 F for 20 minutes until browned, and top with cheese.

Sweet Potato Casserole
From Rosalie Schmidt
    2 23-ounce cans sweet potatoes
    1 cup sugar
    2 eggs, beaten
    1 teaspoon vanilla
    1/4 cup milk
    1/2 cup margarine
Topping:
    1 cup brown sugar
    1 cup chopped pecans
    1/2 cup flour
    1/3 cup melted butter
Mix sweet potatoes, eggs, milk, sugar, vanilla and margarine and place in a baking dish.
For topping: Mix brown sugar, flour and chopped nuts. Spread over top of sweet potatoes. Drizzle butter over topping. Bake at 350 F for 30 minutes.

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