The Museum Board of Directors is excited to offer tours of six of Huron’s historic buildings on Saturday, June 10, from noon to 4 p.m.

Tickets are $10 to tour all six locations and are available in advance by calling 605-352-2528 or may be purchased that day at the Stone Church. All proceeds will go to benefit the Pyle House Museum.

Once a ticket is purchased, guests may visit the homes in any order. Owners and board members will be on hand to answer questions and provide history and background on each location.

• The Centennial Stone Church (above), 48 Fourth St. S.E.: This Gothic-style building is made of native fieldstone. Completed in 1888, it is the oldest building in Huron. Refreshments will be served here throughout the day.

• Pyle House Museum, 376 Idaho Ave. S.E.: A Queen Anne-style home completed in 1894, it features golden oak woodwork and the first linoleum laid in Huron. The apartment upstairs will also be open.

• The Richards Mansion (below), 267 Third St. S.E.: Built in 1907, it now is home to Welter Funeral Home. The foundation is made of granite stones quarried and shipped from Big Stone City.

• The Octagon House, 605 Third St. S.W.: This unique home was built around 1893 for Henry O. and Hattie Drake. It has two staircases and a mansard roof. It is owned by Kevin Tompkins.

• The Kludt Home, 631 Kansas Ave. S.E.: This house, built in 1908, has mixed Colonial Revival and Prairie style features and is currently owned by Doug and Rhonda Kludt.

• The Trandall Home (below), 638 Oregon Ave. S.E.: This Italiante-style house was built in 1918. The home is furnished with French and Italian antiques and features artwork by owner Helen Trandall.

Granola Bars
From Rhonda Kludt
    2 ¼ cup quick oats
    ½ cup chopped walnuts
    ¼ cup ground flaxseed
    ¼ cup sesame, sunflower or chia seeds
    1 teaspoon cinnamon
    2/3 cup peanut or other nut butter
    1/3 cup honey
    2 Tablespoons light olive oil
    1 teaspoon vanilla
Preheat oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper.

Mix all ingredients, making sure all oats are moistened. Press firmly into baking dish. Bake for 25 minutes or until edges are slightly brown. Remove from oven and cool on rack until room temperature, then cool in fridge for one hour before cutting into bars.

Makes 12 bars.

Sour Cream Pie
From The Pyle House Kitchen
    1 cup sour cream
    1 cup sugar
    1 cup seeded raisins, finely cut
    2 eggs
    ½ teaspoon powdered cinnamon
    ½ teaspoon powdered cloves
    1/8 teaspoon salt
    2 Tablespoons vinegar
Beat the eggs. Mix the spices with the sugar. Combine all ingredients and beat well. Pour into a deep, pastry-lined pie pan. Moisten the outer rim of pastry and press the top crust over the lower one to hold in the custard. Bake in a moderate oven until golden brown.

Golden Nuggets
From Holly Hohm, Museum Board of Directors President
    1 can whole kernel corn, drained
    1 cup shredded cheddar cheese
    2 medium tomatoes peeled / chopped
    ½ cup chopped green onions and tops
    1 teaspoon seasoned salt
    2 ½-ounce can sliced black olives
         (optional)
Toss together and chill.

The Octagon House, 605 Third St. S.W.

Loaded Lasagna
From Jeff Trandall
    2 jars spaghetti sauce
    1 pound ground beef, cooked
    1 pound Italian sausage, cooked
    32 ounces shredded mozzarella cheese
    2 5.75-ounce jars sliced olives
    1 package sliced pepperoni
    9 pieces lasagna pasta, cooked
Combine sauce, olives, and meat. Place three slices of pasta in bottom of a 9-by-13-inch baking dish.

Layer with one third of the sauce, pepperoni, and cheese. Repeat two more times.

Bake at 350 degrees until cheese begins to brown.

Strawberry Salsa
From Linda Marcus, Museum Board of Directors Vice President
    1 pound strawberries
    2 - 4 Tablespoons finely minced red onion
    ¼ cup chopped cilantro
    1-2 Tablespoon finely minced jalapeno
    Zest and juice of 1 lime
    ½ - 1 Tablespoon honey
    ¼ teaspoon salt
    1/8 teaspoon pepper
Remove stems from strawberries and finely chop. Combine all in a bowl with a fork to mix evenly. Let rest 10 minutes or chill for 1-2 hours.

Adjust honey, lime juice and salt to taste. Can store in refrigerator for 2-3 days. Tastes great served with lime corn chips.

Lobster Salad
From Jenny Sorben (Richards Mansion)
    1 pint lobster meat

French dressing:
    ¼ teaspoon salt
    ¼ teaspoon pepper
    ¼ teaspoon onion juice, optional
    1 Tablespoon vinegar or lemon juice
    3 Tablespoon oil
Mix in the order given, adding oil slowly.

Mayonnaise dressing:
    Mayonnaise
    1 teaspoon mustard
    ¼ teaspoon cayenne
Dice the lobster meat and season with the French dressing. Keep cold until ready to serve. Just before serving, mix with half the mayonnaise dressing.

Make nests or cups with crisp lettuce leaves and put a large spoonful of lobster in each. Top with a Tablespoon of mayonnaise dressing and garnish with capers.

Cobb Potato Salad
From Kevin Tompkins (Octagon House)
    2 pounds Yukon Gold potatoes
    1/3 cup green bell pepper, chopped
    1 Tablespoon fresh parsley, chopped
    ½ teaspoon salt
    1 cup ranch dressing, divided
    1 avocado
    1 teaspoon lemon juice
    6 cups mixed salad greens
    ½ cup sliced radishes
    3 hard cooked eggs, quartered
    3 green onions, sliced
    ½ cup [2 oz] shredded Colby cheese
    ½ cup [about 6 slices] bacon, cooked / crumbled
    2 tomatoes cut into wedges
Cook potatoes and cut into ¾-inch cubes. Combine potatoes, celery bell pepper, parsley, and salt in a bowl. Toss with ½ cup dressing. Cover and chill for at least two hours.

Just before serving, slice avocado and toss in lemon juice. Arrange salad greens on a serving platter.

Arrange avocado, radishes, potato salad, eggs, green onions, cheese, bacon, and tomatoes in rows on top of greens. Serve with remaining ½ cup dressing.

Makes 6-8 servings.