Heartland Cuisine: Iroquois School FFA

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The Iroquois FFA Chapter had a busy week, celebrating premier leadership, personal growth and career success!

From Feb. 20-25, the Iroquois FFA Chapter hosted a variety of activities to celebrate a great youth organization. On Tuesday, it was Dress as a Hunter Day. Also, the elementary coloring contest began.

On Wednesday, students wore national blue and corn gold to honor the FFA colors. On Thursday, it was Dress as a Farmer or Cowboy Day.

The elementary coloring contest ended and two winners were selected from each class.

The FFA Chapter also hosted the Ag Olympic games for grades six-12.

Some of the games were bale toss, sack race, pig calling, and a hot dog eating contest. On Friday, students honored America by dressing patriotic wearing red, white, and blue.

The Iroquois FFA Chapter Officers hosted a school-wide petting zoo for all students and staff to enjoy. Finally, to close out FFA Week on Sunday, the Iroquois FFA Chapter hosted a pancake feed in the school shop. Everyone had a great time learning about the importance of agriculture.

 Ally Johnson is the Iroquois FFA adviser.

Natalie’s Scotcharoos
From Natalie, Iroquois FFA Chapter President

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies cereal
1 cup semi-sweet chocolate morsels
1 cup butterscotch morsels

Over medium heat, melt syrup and sugar until sugar dissolves. Remove from heat and stir in peanut butter, then add the cereal and stir until evenly coated. Press into 9-by-13-inch pan.

Topping: Over low heat, stir the chocolate and butterscotch morsels until melted. After they are melted, spread over the bars. Allow topping to harden before slicing bars.

Tater Tot Hot Dish
From Rexton, the Iroquois FFA Chapter Vice President

1 pound burger

1 can cream of mushroom soup
1 can green beans
1 can corn (optional)
Shredded cheddar cheese

Preheat oven to 350 degrees F. Brown burger drain it then add your cream of mushroom soup, green beans, corn, and half a cup of cheddar cheese. And mix all together put in the bottom of a 9-by-13-inch greased pan, then put tater tots on top. Bake for 30 minutes or until tater tots are done.

Cowgirl Stew
From Madi, the Iroquois FFA Chapter Historian

1 pound ground beef
1 can baked beans
4-6 hot dogs, sliced
1/2 onion, diced

Brown ground beef and onions, then add can of baked beans and hot dogs. Heat through and serve with French bread.

Peanut Butter Swirl Bars
From Becca, the Iroquois FFA Chapter Secretary

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup white sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
2 teaspoons vanilla

Heat oven to 350 degrees F. Beat peanut butter, butter and both sugars until light and creamy. Gradually add eggs and vanilla.

In separate bowl, combine flour, baking powder and salt. Mix into butter mixture one cup at a time. Once combined spread in 9-by-13-inch pan. Sprinkle on chocolate chips. Bake five minutes. Use knife to swirl chips. Bake additional 30 minutes.

Broccoli Cheddar Soup
From Kera, the Iroquois FFA Chapter Reporter

4 cups broccoli florets
1 small onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Olive oil or butter for cooking

Combine all, and cook until vegetables are tender.

Roast
From Nathan, Iroquois FFA Chapter Treasurer

1 roast
1 packet hidden valley ranch mix
1 packet brown gravy or au jus
1 stick butter
6 or so Pepperoncini peppers with
a splash of juice from the jar

Put in crockpot on low for 8 hours.