Twenty members make up the Iroquois IPAT team. The Iroquois Peer Assistance Team is a school and community service organization. Upon entering high school, student may sign up to become a member of this organization. MS/HS staff vote on these student’s membership based on character, leadership, integrity and academics.

Once a student becomes a member of the team, they remain a member throughout their high school career.

These students participate in several different school and community projects. A few of these are: the annual food drive, decorating the school for Christmas, being secret pals with the sixth-grade students, making and delivering fruit bags to community members for the holidays, displaying positive posters throughout the hallways, recognizing each student and staff’s birthdays, leaving positive messages on student’s lockers and tutoring. 

In January, these 20 students attended a two-day Natural Helpers training here at the school with Dodi Haug from the Human Service Agency in Watertown. This interactive training focused on teaching the students the skills they may need to help their friends. It focused on teamwork, problem solving, listening and communication, the importance of self-care and knowing when situations may require professional help. It was a valuable workshop and the students concluded it feeling more confident in their abilities to be of help and support to others.

This is an amazing group of young people, and they make a positive impact on both our school and our community.

Pumpkin Bars
From Rosalie Wehlander

4 eggs
15-ounce can pumpkin
2 teaspoons baking powder
1 teaspoon soda
½ teaspoon cloves
½ teaspoon nutmeg
1 cup salad oil
2 cups flour
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon ginger

Mix the eggs, oil, sugar and pumpkin together. Sift the dry ingredients together and add to the liquids. Mix well. Pour into greased and floured jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting:
6 ounces cream cheese
1 teaspoon milk

Beat cream cheese, butter, vanilla and milk until soft. Add powdered sugar until correct consistency to spread. Cut into bars, make 36 bars and freeze well.

Beef Stroganoff
From Shelby Pekron

2 Tablespoons butter
 1 pound ground beef
½ cup chopped onion
1 clove garlic, minced or 1 Tablespoon garlic salt
1 Tablespoon flour
1 can cream of mushroom soup
4-ounce can mushrooms, undrained
1 teaspoon salt
¼ teaspoon pepper
1 cup dairy sour cream
1 large can chow mein noodles

In large skillet, melt butter; add ground beef, onions and garlic.

Cook until the meat is done. Stir in flour, then add soup, mushrooms, salt and pepper. Stir in sour cream and heat to serving temperature. Serve over noodles or stir noodles into mixture. 

Scotcharoos
From Adison Moore 

1 1/2 cups of peanut butter

Heat the peanut butter, corn syrup and sugar, until the sugar is dissolved, and the peanut butter is melted. Pour the mixture over the cereal and stir until all the cereal is coated, spread in a pan.

Melt the chips together and spread over the top.

Broccoli Cheese Soup
From Kera Dubro

2 teaspoons of chopped onion
¼ cup of flour
1 can chicken broth
¼ cup margarine 
1 1/2 cups milk
¼ teaspoon celery salt
10-ounce package frozen chopped broccoli
Dash pepper
6-8 ounces Velveeta cheese

Cook your broccoli according to package directions. Sauté onion in margarine until tender. Add flour and stir until creamy.

Gradually add milk, stirring constantly. Add the broth. Heat and stir until thick and smooth. Drain the broccoli and add broth along with seasoning. Add cheese and stir until melted. Simmer for 10 minutes.