The Huron Area Photography Club is a group of individuals interested in encouraging each other to continue to take photos.

A photo contest is held at every meeting following a chosen topic. Photos are judged on interest, technic, and composition. The activity strives to make the member think outside the box to capture their photo.

Member photos and activities are shared and tips and tricks to improve our skills are discussed. Short programs may be given on a variety of subjects including websites to order prints and supplies and “show & tell” of new equipment members may have purchased.

The club sponsors 4-H awards, has participated in the Arts Council event, and hosted activities at Maga Ta-Hohpi. We have partnered with the Huron library to display photo contests and to host a cell phone photography class.

The club meets the last Thursday of the month at the Nordby Exhibit Hall at 7 p.m. All skill levels are welcome to attend the meetings whether you use a camera or a cell phone to take your pictures. We would love to see you there.

Sunshine Cake
Submitted by Lisa Wolf

1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
8 ounces crushed pineapple & juice

Combine all and mix well. Bake 25-30 minutes at 350 degrees F.

Cool completely.

Frosting
1-small box vanilla pudding
8 ounces crushed pineapple & juice

Mix well and spread over  cooled cake.

Broccoli Salad
Submitted by Donna Palmlund

1 head chopped broccoli
1 thinly sliced and chopped red onion
1 diced red pepper
2 cloves minced garlic
2 or 3 ribs chopped celery. 

Toss with Italian salad dressing of your choice and chill for an hour or overnight.

Before serving, add:
Chopped fresh tomatoes or halved cherry tomatoes*
1/2 cup feta cheese (or more if desired)
1/2 cup sunflower seeds

This is a good salad to experiment with  if you wish to add, change or eliminate certain ingredients.

*A can of diced  tomatoes or rotel works if fresh tomatoes are not available

Creamed Vegetables
Submitted by Lynette Jungemann

2 Tablespoons butter
2 Tablespoons flour
1 ½ cups milk
2 cups hot cooked vegetables

Melt butter; blend in flour and a dash of salt. Add milk all at once. 

Cook quickly, stirring constantly until thick and bubbly. Pour over vegetables. Tastes great with those fresh vegetables coming soon.

Golden Corn Bread
Submitted by Jim Schmidt

1 cup cornmeal
¼ cup sugar
4 teaspoon baking powder
1 egg
1 cup flour
½ teaspoon salt
1 cup milk
¼ cup vegetable oil

Combine dry ingredients. Add milk, egg, and oil. Beat until fairly smooth. Bake in greased 8-inch square pan at 425 degrees F for 20-25 minutes. Is yummy with butter, syrup, or honey.

Soda Cracker Candy
Submitted by Darlene Kutzler

35 to 40 soda crackers
1 cup butter
1 cup brown sugar
1 ½ cups chocolate chips
1 ½ cups chopped walnuts

Line a 15x10x1 pan with foil and coat with cooking spray. Place crackers in rows on the foil. Melt butter, add sugar and boil for 3 minutes. Pour over crackers and spread until completely covered. 

Bake at 350 degrees for 5 minutes (crackers will float). Remove from oven and shut off the heat. Sprinkle chips & nuts over crackers. Return to oven until chips melt (3-5 minutes). Remove and press nuts into chocolate. Cut while warm.

Rhubarb Cake
Submitted by Sandy Uecker

½ cup shortening
1 ½ cups Brown sugar
1 teaspoon soda
1 teaspoon vanilla
2 eggs
2 cups flour
1 cup milk
2 cups Rhubarb

Mix first 5 ingredients. Then add flour and milk. Mix in rhubarb. Pour into 9-by13-inch pan.

Topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon

Mix and sprinkle on top. Bake at 350 degrees F for 35 minutes.