The American Lutheran Church Christian Learning Center Preschool will hold its annual spring open house and registration for the 2024/2025 school year on Thursday, March 21, from 5:30 to 7 p.m. in the classroom.

Morning 3’s class meets daily from 8:30 to 11:30 a.m. and the Afternoon 4’s class is from 12:30 to 3:30 p.m.

The preschool room is located in the upper level of the American Lutheran Church Educational Building located at 155 Fourth St. S.E. in Huron. For easy access, you may enter the west door of the Education Building. Snacks will be furnished. For more information, call 352-8514 Ext. 2.

At Christian Learning Center 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 each child is unique and special with their own method of learning.

They believe in providing a positive environment with a variety of learning styles where children thrive in becoming enjoy their first introduction to school. Circle time is an important part of each day where they learn about letters, shapes, colors, numbers, and a theme such as Community Helpers, Dinosaurs, Polar Animals, etc.

The 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 character traits such as love, kindness, and compassion for one another. 

Chicken Enchilada Dip
Submitted by Heidi Evans 

2 8-ounce packages cream cheese
1 can cream of chicken soup
½ cup sour cream
2 cans chicken (or shredded chicken breast
1 can of green chiles
1 can jalapenos (optional)
1/4 cup milk

Heat in crock pot and serve with tortilla chips

Yogurt Pie

1 prepared graham cracker pie crust
¼ cup water
1 package sugar free gelatin – any flavor
2 6-ounce containers yogurt – any flavor
8-ounce container whipped topping

Bring water to a boil and dissolve gelatin. Stir in both containers of yogurt and fold in whipped topping. Pour into pie crust and refrigerate until set. Garnish with fresh fruit.

Easy Hotdish
Submitted by Shirley Knutson

Layer in pan:
1 layer of peeled, sliced raw potatoes
1 layer 16-ounce can pork and beans
1 layer ground beef, browned
1 layer small onion, chopped and cooked with beef
1 layer 16-ounce can tomato soup

Bake at 350 degrees F. until potatoes are done, about 30-45 minutes.

Copper Pennies (Carrot Relish)

1 pound carrots, sliced in round circles
1 green pepper diced
1 large onion diced
1 can tomato soup
½ cup vinegar
1 cup sugar
½ cup salad oil

Cook carrots until just tender — do not over cook — drain well and add the green pepper and onion. While carrots are cooking, combine the soup, vinegar, sugar and oil — bring to a boil and boil for one minute. Pour over the vegetables, mix well and store in covered container in refrigerator. This will keep for several days.

Bubble Pizza
Subitted by Kari Oberlander Greer

2 packages ready-to-bake biscuits
1 can pizza sauce
8 ounces shredded Mozzarella cheese
Choice of pizza toppings

Grease a 9-by-13-inch baking pan. Remove biscuits from tube and separate. Cut each biscuit into fourths and drop randomly into pan. Pour pizza sauce over biscuits and mix slightly. Layer toppings over biscuit pieces. Bake at 400 degrees F for 20 minutes. Remove. Sprinkle cheese over top. Bake an additional 8-10 minutes (or until cheese is melted and bubbles).