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

  • Front.cheers
    MACEE BEERS joins other Fayette Elementary School students for the annual Mini-Cheer performance during the half-time break at the basketball game.
  • Family.3.wide
    CHILDREN at Stair District Library’s Family Story Time toss scarves into the air during an activity. The evening program provided a mix of stories, songs, dancing, crafts and snacks Monday evening. The program is offered at 5:30 p.m. every Monday for five more weeks. The program is designed for three to five year olds and their family.
  • Front.newpaper.2
    THE INTERVIEW—Evelyn Joughin (right) records the interaction with an iPad while Jack Varga, next to her, asks questions of Morenci Elementary School principal Gail Frey. Morenci senior Sam Cool (standing) listens. Cool serves as the editor for the newspaper written by members of Mrs. Barrett’s second grade class.
  • Front.code.2
    WRITING CODE—Brock Christle (left), a Morenci fifth grade student, takes a look at the progress being made by fourth grader Anthony Lewis. Libby Rorick, a sixth grade student, is next in a line of girls trying out the coding tutorials. This year marked Morenci’s second year of participation in the Hour of Code project.
  • Front.gym.new
    REMIE RYAN (left) tries to dodge the foam wand held by Hayden Bays during physical education class at Morenci Elementary School. In the background, Lauryn Dominique and Brooklyn Williams stay clear of the tag. Second grade students were working on cardiovascular health on the first day back from vacation. For the record, Safety Tag is a very difficult sport to photograph.
  • 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.library.books
    MACK DICKSON takes a book off the “blind date” cart at the Fayette library. Patrons can choose a book without knowing what’s inside other than a general category. The books are among those designated for removal so patrons can consider them gifts. In Morenci, new books and staff favorites were chosen from the stacks and must be returned. Patrons get a piece of chocolate, too, to take on their date, but no clue about their “date.” One reader said she really enjoyed her book for a few pages, but then lost interest—so typical for a blind date.

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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