I have always loved the beginning of a new school year. As a child, I enjoyed shopping with my mama for school supplies, as well as clothes and shoes for the upcoming year.
As a teacher, I enjoy meeting a new class of students each year. They enter the classroom with their new school supplies along with a bit of excitement and maybe a little bit of apprehension as well. I know that their brand new “school shoes” will quickly be worn and tattered from the everyday wear and tear of daily child’s play.
We have had a great beginning of the school year at Benton Academy. The very first full day, however, was rather eventful. On our way to school, we got a call that the school building did not have full electrical power. The heat index was to top out at 105 degrees that day. As the morning progressed, it was beginning to get a little tepid in the elementary classrooms. The lights and air were back at full capacity by the middle of the morning.
Lunch time rolled around for our first day in the cafeteria. Our 3-, 4- and 5-year-old kindergarten classes, as well as first through third grades, all eat together in the lunch room. We had all settled down to eat when a small grease fire erupted in the kitchen, so we all headed outside —sort of an impromptu fire drill on the very first day. Our older kids were very cooperative, but those little ones were hungry and did not want to leave their food or their brand new lunch boxes.
After a short while, we returned to retrieve our belongings. The fire truck came just as a precaution to make sure everything was safe. Everything was A-OK, and the kids were thrilled to see the fire truck. Everyone else on campus was wondering why in the world the fire truck was there.
There is never a dull moment when you teach school. I told Steve surely the rest of the week would be calmer. He replied, “Is it May yet?”
On the way home, we received a phone call that there had been an accident in our driveway and part of our carport had been destroyed. Steve’s response was, “That is not the worst thing that has happened today.” I reminded him that bad things happen in threes, so we were good.
Things have settled down at school. Everyone is getting into a routine, and the carport has been repaired. Life is good.
Hope you enjoy today’s recipes. Thanks for reading.
CHILI ARTICHOKE DIP
1 (14-ounce) can artichoke hearts, drained and chopped
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 can (4-ounce) chopped green chilies
3 cups shredded cheddar cheese
¼ cup mayonnaise
Combine all ingredients and transfer to a greased 8-inch baking dish. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted.
Serve warm with crackers or tortilla chips.
7–LAYER SALAD
6 slices bacon, cooked, drained, and crumbled
6 cups chopped, Romaine lettuce
4 cups chopped tomatoes, seeded
4 cups chopped cucumbers, seeded
1 (16-ounce) package frozen baby green peas, thawed
½ cup sliced green onion
2 cups sliced radishes
2 cups sour cream
1 cup mayonnaise
¼ cup lemon juice
2 teaspoons salt
2 cups shredded sharp cheddar cheese
In a large trifle bowl, layer lettuce, tomato and cucumber. In a medium bowl, combine peas and green onion, and layer on top of cucumber. Layer radishes over pea mixture. In a large bowl, combine sour cream, mayonnaise, lemon juice and salt. Spread evenly on top, sealing edges. Top with cheese and bacon. Cover tightly with plastic wrap, and refrigerate for 24 hours. Let stand at room temperature for 15 minutes before serving.
CREAM CHEESE HORSERADISH POTATOES
1 (5-pound) bag red potatoes, cut into 1-inch pieces
1 (8-ounce) cream cheese, softened
1 cup sour cream
½ cup butter, softened
1 tablespoon prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
In a large Dutch oven, combine potatoes with enough water to cover. Bring to a boil over medium high heat. Reduce heat, and simmer for 10 minutes or until potatoes are tender; drain well. Add cream cheese, sour cream, butter, horseradish, salt and pepper. Mash to desired consistency. Serve hot with additional butter, if desired.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
