The Weekly Newspaper serving the citizens of Morenci, Mich., Fayette, Ohio, and surrounding areas.

  • KayseInField
    IN THE FIELD—2004 Morenci graduate Kayse Onweller works in a test plot of wheat in Texas. She’s part of Bayer CropScience’s North American wheat breeding program based in Nebraska, where she completed post-graduate work in plant breeding and genetics.
  • Front.winner
    REFEREE Camden Miller raises the hand of Morenci Jr. Dawgs wrestler Ryder Ryan as his opponent leaves the mat in disappointment. Morenci’s youth wrestling program served as host for a tournament Saturday morning to raise money for the club. Additional photos are on the back page.
  • Front.bank.2
    SHERWOOD STATE Bank opened its Fayette office at a grand opening Friday morning, drawing a large crowd to view the renovated building. Above, Burt Blue talks to teller Cindy Funk, while his wife, Jackie, looks around the new office. The Blues missed the opening and took a quick tour on Tuesday. Few traces remain of the former grocery store and theater, however, part of the original brick wall still shows in the hallway leading to the back of the building. The drive-through window should be ready for customers later in the month.
  • Front.carry.casket
    CARRYING—Riley Terry (blue jacket) and Mason Vaughn lead the way, carrying an empty casket outside to the hearse waiting at the curb. Morenci juniors and seniors visited Eagle Funeral Home last week to learn about the role of a funeral director and to understand the process of arranging for a funeral.
  • Front.lift
    MORENCI student Dalton McCowan puts everything into a dead lift attempt Saturday morning during the Wyseguy Push/Pull event. Lifters helped raise more than $1,600 for the family of the late Devin Wyse, a former Morenci power-lifter who graduated last year. Commemorative T-shirts are still available by contacting teacher Dan Hoffman.
  • Front.make.three
    FROM THE LEFT, Landon Wilkins, Ryan White and Logan Blaker try out their artistic skills Saturday afternoon at the Morenci PTO’s first Date to Create event. More than 50 people showed up to create decorated planks of wood to hang from rope. The event served as a fund-raiser for miscellaneous PTO projects. Additional photos are on the back of this week’s Observer.
  • Front.F.office
    NEW OFFICES—Fayette village administrator Steve Blue speaks with tax administrator Genna Biddix at the new front desk of the village office. Village council members voted to use budgeted renovation funds targeted for the old office and instead buy the vacant bank building on the corner of Main and Fayette streets. The old office was sold to Sherwood State Bank. When everything is put into place in the spacious new village office, an open house will be scheduled. Council member David Wheeler donated all of his time needed to make changes in the bank interior to fit the Village’s needs.

Kids create a cookbook

Written by David Green.

By DAVID GREEN

As far as anyone in the Merillat family can remember, it was Great-great-grandma Sakauski who came up with the family recipe for Farm Noodles.

She passed the recipe on to Great-grandma Merillat who gave it to Aunt Mary who in turn gave it to Molly, Michaela Merillat’s mother.

For Michaela, it was an easy decision to choose Farm Noodles for Mr. Rupp’s sixth grade Kid Chef Cookbook.

“I chose this recipe because I absolutely adore them,” she wrote in her cookbook introduction. “When my mom makes them, I’m the first one to get a bowl full.”

Michaela aspires to cook noodles as tasty as her mother’s, but she’s not there yet.recipe-card

“I hope soon I will be able to make them as well as my mom,” she wrote. “I guarantee that if you make them, you will love them as much as I do.”

She isn’t alone in heartily recommending her family recipe. The testimonials are numerous.

“I think this recipe is the best in the world,” says Desmond Alcock about Spiced Pecans/Almonds.

“My Dirt Cups are the best,” says Aisha Mossing, “so try them, and that will be your favorite dessert.”

“I want you to try this because you will like it,” writes Aaron Van Pelt. “You will say that you want some more.”

“I’m telling you, you will love this salad,” says Billy White.

Mr. Rupp’s assignment called for his English students to choose a recipe and talk to family members about its history. Tell where the recipe came from and why you chose it.

For some students, the reason is simple: It’s wonderful food. “Stuffed shells make me happy and I hope they make you feel happy, too,” wrote Mary Margaret Hollstein.

Others have more personal reasons.

“This is my grandma’s recipe,” wrote Chelsea Bischoff about her Pumpkin Pie. “It makes me remember my grandma. She is no longer around so it’s special to me.”

“My great-grandma Wolf always made Apple Salad,” wrote Hayze Wolf. “This recipe reminds me of my great-grandma Wolf when we went to all the family gatherings.”

The next part of the assignment called for students to take the recipe card version and turn it into correct writing style—thorough, but easy to follow.

“The biggest struggle for a few of them was reading their mom’s or grandma’s writing on the original recipe card,” Mr. Rupp said.

An excerpt from Levi Miller’s Chuck Wagon Beans recipe instructs the cook this way:

“In a medium baking dish, combine all of the above ingredients along with one can of drained kidney beans, one can drained lima beans, one can of Campbell's Pork and Beans and one can of B&M Baked Beans.”

Levi’s bean recipe has the history—“my great-great-grandmother Rock first created her famous Chuck Wagon Beans in the 1920s”—but he’s not drooling with hunger in his introduction. Instead, he gives this honest assessment.

“I’ve never tried them, but they sound great.”

Greg Knoblauch thinks his Chip Beef Over Rice recipe needs some good marketing.

“Try my recipe. It may not sound too good. The first time I tried it, it didn’t look very good, but it tastes great.”

The final part of the assignment was the oral presentation, where students were invited to do anything to help spice up the show. That often included sharing samples. Perhaps the way to a teacher’s grade book is through the stomach. Mr. Rupp claims this assignment is becoming one of his favorites.

“A lot of kids bring in samples and I get to eat,” he said.

Of course this means chicken wings, ice cream and noodles at 8 o’clock in the morning, but he’ll take what he can get.

There’s a bonus from this year’s cookbook project. Sales of the book brought in $250 which the class donated Monday morning to help victims of Hurricane Katrina in Mississippi.

Principal Kay Johnson and staff member Jim Petry were called to the classroom for a presentation. Those two, along with teacher Renae Schaffner, will make a fourth trip to the south over the holiday break to assist with the on-going rebuilding efforts. The classroom gift will help pay for gas or can be used in any way the volunteers see fit.

And before heading into the kitchen, take this one final piece of advice from Aisha Mossing’s recipe: “Hang a candy worm off the rim of the cup.”

     – Dec. 20, 2006 

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