Heartland Cuisine: Mount Calvary Church Preschool spring salad luncheon

HURON — The community is invited to Mt. Calvary Preschool’s annual Spring Salad Luncheon and silent auction, from 11:30 a.m. to 1 p.m. on Thursday, April 28. Join them in person or to go, with meals available to be picked up at the southside kitchen door.

Cost is $8 per person, with proceeds going to support the Mount Calvary Preschool program.

At Mount Calvary Preschool, the staff believes 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.

The school recently received the level of Distinguished in the South Dakota Levels of Excellence for preschool.

“We believe God created each child unique and special with its own method of learning. We believe in providing a positive environment with a variety of learning styles where children thrive in becoming a self-sufficient individual. We integrate age-appropriate Biblical principles and practices into every aspect of the day and use the Bible as our guidebook for everyday living.”

The school’s 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.

Cheesy Broccoli Soup
From Wendi Gilbert

Ingredients
    2 c. water
    1/4 c. margarine
    1 tsp. chicken bouillon granules
    3 T. flour
    1 (16-oz.) pkg. frozen, chopped
    1 c. milk
    1 lb. frozen broccoli, thawed
    1 lb. Velveeta cheese, cubed
    1 onion, chopped

Method
In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer 4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stir frequently. Stir in broccoli and reserved cooking liquid.

Brie with Carmelized Onions, Pistachio and Cranberries
From Paula Van Scharrel

Ingredients
    2 T. butter      
    1 T vegetable oil for brushing
    1 med. onion, thinly sliced
    15 oz. round Brie cheese
    1/2 c. dried cranberries
    1/4 c. chopped pistachio nuts, almonds or walnuts
    1 T. brown sugar

    1 T. vinegar
    Crackers for serving

Method
Heat oven to 350°. Lightly brush ovenproof plate with oil. Place cheese on center of plate and bake uncovered 8 to 10 minutes until cheese is soft and partially melted. While baking, melt butter in skillet over medium heat. Cook onion in butter, stirring frequently. Stir in cranberries, brown sugar and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized. Top cheese with mixture; then add nuts. Serve with crackers.

Scrumptious Snack Mix
From Beverly Hansen

Ingredients
1 pkg. Gold Fish
2 boxes Vegetable Thins
1 box Chex cereal
1 pkg. oyster crackers
2 boxes Ranch-style Munch’ems
1 bottle Orville Redenbacher’s popcorn oil
1 box Cheez-It’s
2 bags Combos
1 T. garlic powder
1 sm. bag pretzels
1 T. onion salt
2 cans mixed nuts

Method
Put all crackers and nuts in two tall kitchen garbage bags. Add oil mixed with garlic powder and onion salt. Mix in bags 3 to 4 times in 5 to 6 hours. This freezes well.

Sugar-n-Spice Nuts
From Debbie Sattgast

Ingredients
2/3 c sugar
3 c, lightly salted mixed nuts
1 T. grated orange peel
1 egg white
1 tsp. ground cinnamon
1 T. orange juice

1/2 tsp. ground ginger
1/2 tsp. ground allspice

Method
Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add sugar, orange peel, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 275° stirring every 15 minutes, for 45 to 50 minutes, or until nuts are crisp and lightly browned. Cool completely. Store in an airtight container. Yield: 4 cups.

Crab Shrimp Spread
From Laurie Kleinsasser

Ingredients
    1 (8-oz.) pkg. cream cheese
    1/2 tsp. Worcestershire sauce
    1/2 c. real mayonnaise
    1/2 tsp. Tabasco sauce
    1 can tiny shrimp
    1/4 c. onion
    5 to 6 sticks crab meat
    1/3 c. celery

Method
Soften cream cheese. Add mayonnaise and stir until smooth. Add shrimp,crab meat, onion, celery, Worcestershire sauce and Tabasco sauce. Serve on crackers.

Tortilla Pinwheels
From Kasey Danley

Ingredients
2 (8-oz.) pkgs. cream cheese, softened
Pimento, opt.
Cheese, shredded, opt.
Shrimp or corned beef, opt.
1/4 pkg. powdered Ranch dressing
Green onions, diced
Lg. tortillas
Black olives, chopped

Method
Mix all of the ingredients and spread on a large tortilla (soft shell). Roll up and cut into 3/4-inch slices. Keeps well in the refrigerator.