It is difficult to believe that the 2016-17 school year is coming to an end. I have one more day with my sixth-graders before their graduation. It has been a joy and a pleasure to move back into the world of middle school and teach these 14 students I have grown to love.
Today, we began to practice for our parts in the graduation program. Some will sing, some will make their speeches, and some will recite poetry and Bible verses. Everyone has a part on the program — some are not as thrilled about this as others.
My students and I have done a lot of reminiscing this week about the school year. I had each of them write down their top 10 memories of their sixth-grade year. Many of them were the same. I was pleased to note that most were positive memories and amusing ones. A few even mentioned something they had learned. Imagine that!
If you are in the teaching profession, you know how busy this time of year can be. There are end of the year programs, awards programs, banquets and graduations. My husband and I attend each of them. It is a whirlwind of activity, but it will soon come to an end. Summer is just around the corner!
Hope you will give this week’s recipes a try. Thanks for reading.
PIMENTO CHEESE MUFFINS
1½ cups Bisquick
¾ cup buttermilk
1½ tablespoons sugar
1 cup pimento cheese (can be store bought)
Preheat oven to 425 degrees. Spray a mini muffin pan with cooking spray, and set aside. Combine all ingredients, and add a little more buttermilk if batter seems too thick. Scoop a heaping tablespoon of dough into each well of the muffin tin, and bake for 12 minutes.
COCONUT CHESS PIE
½ cup milk
2 tablespoons flour
2 teaspoons corn meal
2/3 stick butter, melted
½ teaspoon vanilla
3 eggs
1½ cups sugar
1 cup flaked coconut
1 unbaked pie shell
Beat eggs until thick and lemon colored; add sugar and beat thoroughly. Then add milk, flour, corn meal, melted butter, and vanilla. Mix thoroughly and pour into an unbaked pie shell. Bake at 300 degrees for about an hour or until a knife inserted in the center comes out clean.
ARTICHOKE RICE SALAD
1 package chicken-flavored rice, cooked according to package directions (omit butter)
½ green pepper, chopped fine
4 green onions, chopped fine
2 (6-ounce) jar marinated artichokes, chopped (save liquid)
12 pimiento stuffed green olives, sliced
¾ teaspoon curry powder
1/3 cup mayonnaise
Cool prepared rice, and add vegetables and mix well. Mix reserved artichoke liquid, curry powder and mayonnaise. Mix well with other ingredients. Refrigerate overnight before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
