Iroquois HOSA – Future Health Professionals - is entering its 10th year at Iroquois High School.  

HOSA provides students with an opportunity to gain knowledge about health-related issues and careers through shadowing experiences, Scrubs Camps, university tours of specific medical programs, speaking with medical school students, and former HOSA alumni.

Students who are in HOSA are also involved in many community service projects, one being Feeding South Dakota. HOSA also provides the chapter officers leadership development opportunities such as the HOSA L.A.U.N.C.H Academy that is held every fall.

HOSA provides a rigorous program to involve students who are interested in health careers. HOSA’s competitive events program consists of more than 55 different events that are healthcare related, which allow members the opportunity to compete in teams or as individuals. The competitive events program allows students to expand their knowledge and understanding of health care professions, make projects, problem solving, practice and demonstrate learned skills and procedures all relating to health care.

On March 30-31, HOSA members competed at the HOSA State Leadership Conference at the Pentagon in Sioux Falls in their chosen health-related events. Many of the HOSA members placed and went on to compete at the HOSA International Leadership Conference in Dallas, Texas, which was held at the end of June. At this event, Emma Eckmann and Madi Burma received second place in the Middle School Health Education event!

Emma Eckmann and Madi Burma received second place in the Middle School Health Education event.

Corn Chowder
From Madi Burma, National Service Project Coordinator
    2 cups potatoes, diced
    ½ cup carrots, chunked
    ½ cup celery, chunked
    ¼ cup onion, chopped
    1 teaspoon salt
    Dash of pepper
    ¼ cup flour
    ¼ cup margarine
    2 cup milk
    1 cup Velveeta, cubed
    2 cup ham, cubed
    1 can cream style corn

Put potatoes, carrots, celery, onion, salt and pepper in kettle. Cover with water and cook until done; do not drain. Prepare sauce using butter, flour and milk in saucepan. Stir the cheese in last, until it is all melted. Put the white sauce in the kettle and add corn and ham. Warm and serve.

Pumpkin Pie Cake
From Skyla Harris, National Service Project Coordinator
    1 can pumpkin
    1 13-ounce can evaporated milk
    1 ¼ cup sugar
    1 teaspoon cloves
    1 teaspoon cinnamon
    3 eggs

Mix until well blended. Pour into 9x13 cake pan. Sprinkle with 1 pkg. dry yellow cake mix. Drizzle 1 cup melted butter over top. Bake at 350 degrees for 45 minutes to 1 hour. Serve with ice cream or whipped cream.

Strawberry / Banana Trifle
From Natalie Cundy, Chapter Vice President
    14-ounce can sweetened condensed milk
    1 cup cold water
    1 (3.5-ounce) packaged instant vanilla pudding mix
    2 cups whipped topping
    2 bananas

    1 (12-ounce) ready-made pound cake
    4 cups strawberries
    ½ cup strawberry jam
    Peanuts
Combine sweetened condensed milk and cold water in a bowl. Add instant vanilla pudding mix and beat well.

Chill for 5 minutes.

Cut pound cake into bite-size pieces. Core and slice strawberries. Crinkle cut bananas. Chop peanuts. Fold bananas into the pudding mixture.

Fold jam into the strawberries. Layer pound cake, pudding mixture, strawberries, and whipped topping and repeat. Garnish with peanuts.

Reese’s Pieces Blondies
From Emma Eckmann, Social Media Officer
    2/3 cup butter, melted
    1 1/3 cups sugar
    1 cup light brown sugar
    4 large eggs
    2 teaspoons vanilla extract
    1 cup creamy or chunky peanut butter
    2 cup flour
    2 teaspoons baking powder
    ¼ teaspoon salt
    ½ cup Reese’s Pieces

Preheat oven to 350 degrees. Line a 11x13 metal or glass pan with parchment paper so you can easily lift your brownies out once they are cooled. In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together. Slowly add the eggs, vanilla extract, and pinch of salt. In a separate bowl, whisk the flour and baking powder. Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients.

Do not overmix! Over mixing will make fluffy cake-like brownies.

Smooth the batter into the 11x13 pan and sprinkle the Reese’s Pieces over the batter. Bake for 30-35 minutes. They will feel firm on top and moist in the center. Allow to cool for at least 30 minutes before cutting them.

Spring Salad
From Rebecca Bich, Chapter President
    3 boxes shell macaroni
    2 cucumbers sliced
    3 carrots, sliced or grated
    1 onion, chopped
    1 package sliced radishes
    1 stalk celery

Dressing:
    2 cups mayonnaise
    1 cup sugar
    1 cup vinegar
    1 can Eagle condensed milk

Cook, drain and cool macaroni. Mix vegetables with macaroni. Pour dressing over and mix. This will be very juicy but will absorb after setting. Makes a large batch.

Apple Pie Bars

From Chenoa Harris, Voting Delegate
    2 ½ cups flour
    1 teaspoon salt
    1 Tablespoon sugar
    1 cup shortening
    1 egg yolk
    2/3 cup milk
    5 cups sliced apples
    1 ½ cups sugar
    1 teaspoon cinnamon
    1 cup powdered sugar
    2 Tablespoons lemon juice
    1 egg white

Mix flour, salt, sugar and shortening as for a pie crust. Place 1 egg yolk in a cup and fill 2/3 full with milk; blend. Add to flour and shortening mix. Roll out ½ dough for the bottom crust and place in jelly roll pan; be sure to have crust up the sides of the pan. Mix sliced apples, sugar and cinnamon together; spread over bottom of crust. Cover with other ½ of crust. Prick with fork and brush with egg white. Bake at 325 degrees for 45 minutes or until starts to brown. While warm, drizzle with 1 cup powdered sugar and 2 Tablespoons lemon juice.

Chocolate Chip Cookies
From Zoei Schmidt-Ellman, Treasurer
    ¾ cup granulated sugar
    ¾ cup packed brown sugar
    1 cup butter
    1 teaspoon vanilla extract
    1 egg
    2 ¼ cup all purpose flour
    1 teaspoon baking soda
    ½ teaspoon salt
    1 bag semisweet or dark chocolate chips
    1 cup coarsely chopped nuts, if desired

Heat oven 375 degrees. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff).  Stir in chocolate chips and nuts. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a cookie scoop. Bake 8-10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

Crock Pot Chicken & Dumplings
From Kali Burma, Historian
    4 chicken breasts, frozen
    1 can cream of mushroom soup
    2 chicken boullion cubes
    2 cup boiling water
    1 bag frozen mixed vegetables
    8 Grand biscuits, uncooked

Place chicken breasts, mushroom soup, boullion, water and vegetables in crock pot and cook on low for 9 hours until chicken is fully cooked. About 45 minutes before you are ready to serve, shred the chicken and add back into crock pot. Add quartered biscuits to the top of the pot and cook covered on high for 45 minutes.