Summer is here and that includes the summer program for the Thursday Nights in Campbell Park.

As you know the Thursday Night Program has been revamped since 1986 by my father Roger Kasa, he wanted to bring a little of his hometown to Huron by adding more entertainment along with prizes donated by local businesses.

We are excited to continue this program and have some new things to share this year!

Our lineup has always had many local area talents as well as some out-of-town ones, but there is always something for everyone.
Thursday Nights in Campbell Park is a non-profit and relies on donations.

We would like to thank all the businesses that have supported Thursday Nights in Campbell Park and those that continue to support us. 

Committee members are Rhonda Hofer, Ryan Kasa, Kimberly Ronzino, Sarah Wolf and Lisa Wolf, chairperson.

See you this summer!


Now for the Lineup.
• June 12 —
6:30 p.m., Flag Ceremony by the The Huron Elks
Brat and Burger Feed provided by The Huron Elks for Veterans and their families, as well as the public.

7-8 p.m., Full Gallop Band (Country music), 8-9 p.m., City Band under the direction of Frank Palleria
• June 19 — 6:30-7 p.m., Beth Neitzert String Group; 7-8 p.m., Alexander Richard (Country music)
8 p.m., City Band under the directions of Frank Palleria
• June 26 — 7-8 p.m., Todd & Mike (rock and country from the ‘70s, ‘80s and ‘90s); 8 p.m., City Band under the direction of Frank Palleria
• July 3 ­— No Thursday Night in Campbell Park
• July 10 — 7-8 p.m., Curits & Loretta (Folk Music)
8 p.m., City Band under the direction of Frank Palleria
Free MJ Bouncy House / Choo Choo BBQ Food Truck will be open
• July 17 — 
7-8 p.m., 4-H Fashion show with Callee Bauman Wachter; 8-9 p.m., City Band (Last performance for the summer) under the direction of Frank Palleria
• July 24 — 7-8 p.m., Jamie Kouf/ Morgan Rathjen (variety of music); 8-9 p.m., Danielle Nowell (country)

*Free MJ Bouncy House
**Choo Choo BBQ Food Truck
• July 31 — 7-7:30 p.m., Kay Houg (guitar soloist);
7:30-8 p.m., James & Emily Salinas (variety of music)
• August 7 — 7-8 p.m., John Small (Comedian); 8-9 p.m., Randy Burghardt (country)
• August 15 — 7-8 p.m., Lynx Lynx Band (blue grass); 8-9 p.m., Greg Hager (County gospel song writer inductee to the National Country Music Hall of Fame).
• August 21 — 7-7:30 p.m., Paul Cozine;
7:30 p.m., Connecting Cultures (cultural dancing, food vendors)

Thank you to sponsors:
Dakotaland FCU, Huron Park & Recreation, Huron Sertoma, Stonybrook Suites, Grace Episcopal Church, MO-FCU, The Huron Elks, Huron Chamber & Visitor Bureau, The UPS Store, P.J. Machine & Repair, Beadle County Sportsman’s Club, The Plainsman, Huron Board of REALTORS, Slumberland Furniture, Huron Radio, Salty Sun & Sauna, LLC, Paul Christen Group and
Potters Shoe’s

Prizes donated by:
Don’t Spill the Beans, State Fair Office, Burger King, McDonalds, East River Nursery, Putters & Scoops, Taco Johns, Ryan’s Hanger, Scoreboard, and Huron Radio/Splash Central 

Concessions:
• Fatama and Family will be selling Pupusa’s each week 
• Choo Choo BBQ food truck will be there July 10 and July 24

The committee is looking for other concessions so if your youth group, 4-H, or Girl or Boy Scouts or any athletic group would be interested in doing concession as a fund raiser please let me know.

Grandma (Oralee Kasa’s) Banana Bread
Submitted by Sarah Wolf
1 cup sugar
2 eggs (beaten)
1 teaspoon soda
2 cups of flour
½ cup shortening
2 teaspoon sour milk
1 teaspoon vanilla
3 bananas
Cream sugar and shortening. Add eggs soda, flour, sour milk, and vanilla. Mash bananas and add to mixture. Stir well.
Pour into greased loaf pan. Bake at 325 degrees F for 1 hour.

Cake in a Bowl
Submitted by Lisa Wolf
1 angel food cake loaf
1 container of Strawberries
2 bananas
2 ready-to-eat vanilla puddings
1 large container Cool Whip 
Cut loaf in half. Tear the half into pieces and lay in bottom of bowl. Spoon 1 container of vanilla pudding mix over cake
Cut up half of the strawberries and put on top of cake and vanilla pudding.
Cut up 1 banana and put with strawberries.
Add half of the Cool Whip. Repeat by layering other half of the angel food cake loaf on top of the Cool Whip. Add the other container of the vanilla pudding, then strawberries and bananas and then put the remainder of the Cool Whip. Chill and enjoy.

Scones
Submitted by Kimberly Ronzino 
2 2/3 cup all-purpose flour


4 Tablespoons surgar

2 ½ teaspoons baking powder

½ teaspoon salt

2 cups heavy cream


2/3 cup dried fruit
1/2 cup nuts (optional)
Mix all dry ingredients, add cream and mix with hands.
Add dried fruit and nuts, On floured surface, take mixture and flatten into a circle, should be about 1 to 2 inches thick. Then cut into pie slices.
Bake at 400 degrees F for 14 minutes.
 
Icing:
1 cup powdered sugar

2 Tablespoons whole milk
½ teaspoon flavored extract*
Wisk together, should be thick, but runny enough to drizzle over scones once they come out of the oven.
* Extract can be vanilla, orange, rasphberry, banana, etc.

Crockpot Chicken & Dumplings
Submitted by Lisa Wolf
1 onion, chopped 1 1/4 pound boneless skinless chicken breasts
1 teaspoon dried oregano Kosher salt
Freshly ground black pepper 2 cans cream of chicken soup
2 cups low-sodium chicken broth 4 sprigs fresh thyme
1 bay leaf 2 stalks celery, chopped
2 large carrots, peeled and chopped  1 cup frozen peas, thawed
3 cloves garlic, minced 16.3-ounce can refrigerated biscuits
First, add your chopped onion to the bottom of the slow cooker, then layer the chicken breasts on top. Season the chicken breasts generously with salt, pepper, and oregano. After seasoning, pour the cream of chicken soup and chicken broth over the chicken, and then add the thyme and bay leaf. Then cover and cook on high around 3 hours.
After the chicken is cooked through, discard the thyme and bay leaf, then grab two forks to shred the chicken. Once the chicken is shredded (can do this in the slow cooker), add the celery, peas, carrots, and minced garlic.
Cut (or tear with your hands) the biscuits into small, bite-sized pieces, then stir those into the chicken mixture. Cover any biscuits on top by spooning the chicken mixture over the top.
Then, cook on high until the vegetables are tender and the biscuits are cooked through. This should take around 2 hours, but make sure to stir around every 30 minutes. The bottoms of the biscuits will be a little doughy.