Heartland Cuisine: P.E.O. - Philanthropic Educational Organization

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What started as a bond of friendship among seven women at Iowa Wesleyan College, Mount Pleasant, Iowa, is now one of the oldest women’s organizations in North America. Founded in 1869, P.E.O.’s mission is to help women around the world advance through education.

For more information about P.E.O., visit website https://www.peointernational.org/ or contact local Huron chapter presidents Jennifer Sorben, Chapter F; Louise Bauman, Chapter AN; Elaine Hilton, Chapter CH; Jen Bragg, Chapter CN.

Chapter CH Scholarship

As a senior at Huron High School, Samantha Swanson’s days are full with classes and extra-curricular activities.

Samantha’s mother, Laura, enjoys working with the Kindernook Preschool Program at Grace Episcopal Church in Huron. They both received approval from teachers and supervisors to meet with Chapter CH on Feb. 6. In celebration of Chapter CH 50th anniversary chartered on Feb. 14, 1974, President Elaine Hilton presented Samantha with a Chapter CH scholarship award for exhibiting excellence in leadership, academics, extra-curricular activities, community service, and potential for future success.

Samantha talked about her favorite extra-curricular activities — oral interp, choir, theater, Key Club, and National Honor Society. She’s received awards for State One-Act festivals and State Oral Interp festivals as well as lettering in choir, drama, interpretation, and academics. This year she joined Educators Rising, a brand new organization at Huron High School for future educators. This past summer she began working at Center for Independence and will continue to assist there this coming summer. She plans to obtain her degree in elementary and special education at Dakota State University or Northern State University. Samantha is “really looking forward to becoming a future teacher of tomorrow.”

Samantha is also Chapter CH nominee for the International P.E.O. prestigious STAR scholarship.

Jim’s Favorite Elk Meat Loaf
From Dianne Gropper
1 pound ground elk meat
1 pound ground pork sausage
½ cup minute oatmeal
3 eggs
1 Tablespoon ketchup
1 teaspoon Worchestershire sauce
1 teaspoon prepared mustard
1/3 cup chopped onion

Combine meats together. Add oatmeal, then add remaining ingredients. Mix well by hand, but mix loosely (this is the secret). Spray 9-by-13-inch pan with vegetable oil. Mound meat mixture into pan. Bake 45 minutes at 350 degrees.

Curried Chicken Salad
From Peggy Gibson
2 cups cubed/chopped cooked chicken breast
¾ cup chopped tart apple (Granny Smith works best)
¾ cup dried cranberries
¾ cup mayonnaise
½ cup chopped walnuts
½ cup chopped celery

½ cup chopped pepper (green, red, yellow or orange)
2 teaspoons fresh lemon juice
1 Tablespoon chopped green onion or more if preferred
1 teaspoon curry powder

In large bowl, combine chicken, apple, cranberries, mayonnaise, walnuts, celery, pepper, lemon juice, onion, and curry powder. Serve with lettuce leaves on croissants for sandwiches or on crackers for appetizers.

Spinach Salad with Raspberry Vinaigrette
From Elaine Hilton
1 pound fresh spinach, washed
1 pound fresh strawberries, sliced
1 cup pecans
Butter

Toast pecans with butter in 350 degrees F oven; cool. Combine spinach, strawberries and pecans. Chill.

Salad Dressing
1/3 cup raspberry vinegar
½ cup sugar
1 ½ teaspoon poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
½ cup vegetable oil

Mix salad dressing in shaker and chill. Pour over salad and toss to coat just before serving.

Sloppy Joes
From Gloria Schneider
2 pounds ground beef ¼ cup chopped onion
1 can tomato soup ¼ cup ketchup
1 Tablespoon white vinegar ¼ cup brown sugar
1 ½ teaspoon Worcestershire sauce

½ teaspoon salt
¼ teaspoon garlic powder

Brown hamburger and chopped onion in skillet. Add rest of ingredients, heat thoroughly, serve. Good crockpot recipe.

Crockpot Chicken Soup
From Janice Peterson
½ cup wild rice (raw, rinsed) 1 cup diced carrots
4-5 minced garlic cloves 1 Tablespoon Italian seasoning
6 cups chicken broth 1-2 bay leaves
¾ cup diced celery 1 cup diced onion
1 teaspoon pepper 1 ½ pounds chicken breast
2 cups water

Cook on high for 4 hours. At 3 ½ hours, remove chicken, shred or chop and return chicken to crockpot.

White Sauce
5 tablespoons butter
½ cup flour
2 cups milk
2 teaspoons salt

Make White Sauce and add to soup. Let sit 5 minutes, then serve.

Potato Chip Cookies
From Jackie Spillum
2 cups butter, softened
1 cup white sugar
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ cups crushed salted potato chips

Preheat oven to 350 degrees. Grease baking sheets. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until creamy and well combined. Mix in flour a little at a time until incorporated. Gently fold in crushed potato chips. Drop dough by spoonfuls onto prepared baking sheets. Lightly flatten with sugared fork. Bake in preheated oven until edges are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.