Heartland cuisine: Kindernook Preschool

By Plainsman Staff
Posted 4/17/24

Kindernook to hold annual spaghetti supper Thursday

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Heartland cuisine: Kindernook Preschool


It’s that time of year again — time for Kindernook’s 18th annual spring spaghetti dinner! Every April, Kindernook holds a spaghetti supper with homemade sauce and homemade desserts.

This year’s dinner will be Thursday, April 18, from 5 to 7 p.m. at Grace Episcopal Church, on the corner of 16th and McClellan Drive.

Kindernook is a nonprofit, non-parochial preschool operated in the classrooms and parish hall of Grace Episcopal Church.

Founded in 1968, it was the first preschool to open in Huron. Peggy Morris is Kindernook’s current teacher, and she is joined by two aides, Laura Swanson and Nancy Steinhoff.

Tickets for the spaghetti dinner are available from all board members and Kindernook families. Advance ticket sales are preferred, but they can also be purchased at the door.

Please contact Sarah Rubish (352-8231 / 354-5735/sarahrubish@yahoo.com) for more information.

Lemon Bars
From Miranda Heydon

1 package Angel Food Cake (1 Step Mix)
1 can lemon pie filling

¼ cup butter
3 ounces cream cheese
2 cups powdered sugar
1 Tablespoon lemon juice
1 teaspoon lemon extract

Mix thoroughly.  Bake at 350 degrees F for 20 minutes in a jellyroll pan. Frost when cool.

Overnight Caramel Rolls
From Marie Wheeler

Place 12 frozen Rhodes cinnamon rolls in 9-by-13-inch pan

Heat and mix until dissolved and pour over rolls:
1 cup vanilla ice cream
1 stick butter
1 cup brown sugar

Cover and refrigerate overnight. When double in size, bake at 350 degrees F for 30 minutes.

Pistachio Bread
From Lavin Kopfmann

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix
4 eggs
¼ cup vegetable oil
⅛ cup water
1 cup sour cream
2 Tablespoons sugar
1 teaspoon cinnamon
½-1 cup chopped pistachios

2 cups powdered sugar 
2 Tablespoons melted butter
1 teaspoon almond extract
1 teaspoon vanilla extract

 Preheat the oven to 350 degrees F.

In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.

In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans.

Pour half the batter into each pan. Bake for 45 minutes. Let cool.

Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 Tablespoon at a time, until it is the consistency that you like.

Drizzle glaze over bread and sprinkle with chopped pistachios.

Serve and enjoy!

Lasagna Soup
From Lacey Eckmann

2 pounds ground beef
½ teasoon garlic powder
½ teasoon salt
¼ teasoon pepper
2 14.5-ounce cans diced tomatoes
2 cans French Onion soup

1 carton beef stock
1 teasoon Italian seasoning
3 cups Mafalda pasta
½ cup shredded parmesan cheese

Brown beef with garlic, salt, pepper. Place beef in large soup pot.

Add diced tomatoes, French onion soup, beef stock and 1 cup water. Add Italian seasoning. Bring to a boil then add pasta.

Cook for 10 minutes or until pasta is tender. Stir in cheese 

Summer Broccoli Salad
From Sarah Rubish

1-2 bunches of broccoli
Small red onion, diced (optional)
1 cup of chopped pecans
1 package bacon, crumbled

Place broccoli in boiling water for 2 minutes; then run under cold water to stop cooking.

Chop the pecans and toast in a 350 degrees F oven. Watch carefully — it’s easy to let them burn.

Fry bacon, and crumble. 

Reserve pecans and bacon for serving.

In a Mason jar, mix:
3/4 cup Hellman’s mayonnaise
2 Tablespoons sugar
2 Tablespoons vinegar.

Dress broccoli and onions right away; cover with Saran Wrap, and refrigerate. Before serving, add bacon and pecans and toss all together.

Simple as 1-2-3 Cake!
From Jessica Hotchkiss

Cake Mix
Coke Soda

Heat oven to 350 degrees F. Grease bottom and sides of pan. Mix cake mix and soda. Pour into pan. Bake for 28-33 minutes or until toothpick inserted in center comes out clean.