By Siera Millard
Photo by tricitymed
‘Tis that time of the year again. You can already smell the warm gingerbread wafting through the air as the turkey roasts in the oven. We all have our favorite recipes… but what are everyone else’s? And more importantly...what are our teacher’s?
“Easily" homemade caramel pie!
1 graham cracker pie crust
Two cans Eagle Brand Sweetened Condensed Milk
Whipped Cream (optional)
Remove the paper labels from two cans of Sweetened Condensed Milk. Place the cans in a large pot, and cover with at least two inches of water. Bring to a rolling boil, and boil for three hours (you will need to periodically check and add more water). After boiling, CAREFULLY remove the cans and let them cool. Once cooled, open the cans and spread the contents (should be a caramel brown color) into the pie crust. Smooth out the top and freeze.
Remove from freezer and thaw for one hour. Add whipped cream (if you want) and serve immediately.”
“My favorite holiday dish is sweet potato casserole because it’s basically a dessert I can mask as a side dish. My parents have me make it every Thanksgiving, and the background story is kind of amusing. My dad is from Samoa, so he didn’t grow up with sweet potato side dishes. When he married my Southern mom, she once tried to make him try them, and he very dramatically told her that he didn’t like them and wouldn’t eat them again. Every year as a kid, my mom would add this dish to our Thanksgiving menu, and Dad would never add it to his plate. Then, one year when I was in college, I decided to have my family to my apartment in Memphis for my very own Thanksgiving. I cooked everything myself for the first time, including the sweet potato casserole. My dad was such a good sport that he insisted on trying everything I made… even the sweet potato casserole. When he took his first bite, he exclaimed, ‘OH MY GOSH, WHAT IS THIS? THIS IS DELICIOUS!’ My dad fell in love with sweet potato casserole that day and insisted he had never tried it before in his life! My mom looked at him in astonishment and has never let him live it down that the recipe I got him to fall in love with was the same recipe he stubbornly avoided from my mom for years. Now, the running joke every year is that my mom rolls her eyes and says, ‘Well, I guess YOUR DAUGHTER will have to make her famous sweet potatoes this year…’
Sweet Potato Casserole
3c. mashed sweet potatoes
1/3c. butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼c. heavy cream, half and half, or milk
1c. brown sugar
3 tablespoons butter, melted
*Mix everything together with a fork and sprinkle on top of casserole
Preheat oven to 325 degrees. Set cream and marshmallows aside. Mix everything else together with an electric mixer until smooth. Add cream, and mix well. Pour into greased casserole dish. Add topping. Bake for 25-30 minutes. Sprinkle marshmallows on top and put dish back into the oven for 2-3 minutes or until marshmallows are browned.”
“I guess my favorite holiday dish is my mom’s dressing. We always have turkey at Thanksgiving and Christmas. She makes the best cornbread dressing that I have ever eaten!... She always says that she just adds spices until it tastes right.”
“One of my favorite holiday dishes is Green Bean Casserole. My sister-in-law makes in every Thanksgiving (and usually Christmas too). I'm a huge fan of green beans in general, and the spices and flavors of the casserole just make it lovely. I'm sorry to say I don't know her recipe, but it's delicious.”
Here, instead, is a basic recipe, which will most likely not live up to that of Mr. Lusk’s sister-in-law.
Green Bean Casserole
1 can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free
Cream of Mushroom Soup
½ cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 ⅓ cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 ½ -quart casserole. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
1 pkg cream cheese (softened)
1 tsp vanilla
¾ cup brown sugar
½ cup sugar
½-3/4 bag of Bits of Brickle (Heath Toffee)
Mix all together and serve with sliced apples.
2- 8oz bars of cream cheese (use approx. 1.5 or more if desired)
2 – 8 oz crescent dough rolls
1.5 cups sugar divided
1 lg egg separated
1 tsp vanilla
½ cup chopped nuts
Combine cheese, 1 cup sugar, vanilla and egg yolk. In 13x9 casserole dish, spread 1 can of dough on the bottom. Spread the mixture evenly on top of the dough. Roll second can on top (connect triangles as 1 large piece. Beat egg white and brush on top of this dough layer. Mix ½ cup of sugar and nuts together to sprinkle on top. Bake at 350 degrees for 30 minutes.
Southern Living Sausage Casserole
2- 8 oz crescent dough rolls
1 roll of sausage
2-3 cups of finely shredded sharp cheese
1 – 8 oz bar of cream cheese (use ¾ - 1 full bar as desired)
Brown sausage, chopping into small bits as it is cooking. Drain and set aside. In 13x9 casserole dish, spread 1 can of dough on the bottom. Spread the cooked sausage evenly on top of the dough. Slice cream cheese into small slices and mash to very thin slices. Lay slices on top of sausage to make a layer of cream cheese. Sprinkle/layer shredded cheese on top of the cream cheese. Roll second can on top (connect triangles as 1 large piece. Bake at 350 degrees for 30 minutes.
**This is a great take anywhere casserole for breakfast or dinner. For dinner serve with fresh tomatoes, salsa, etc.**
Sweet Potato Casserole
3 Cups mashed sweet potatoes
2 eggs beaten
1 cup sugar
1/3 cup milk
½ cup melted margarine
1 tsp vanilla
½ tsp cinnamon
Mix and pour ingredients in greased casserole dish.
1 cup brown sugar
½ cup flour
1 cup chopped nuts
¼ cup margarine
Mix together and put on top of sweet potato mixture. Use knife to swirl through, cutting in
as for streusel. Bake at 350 degrees for approximately 35 minutes.”
Thank you to all the teachers who sent in their favorite mouth-watering holiday recipes. I think we will all have to try them ourselves!
Club Spotlight of the Month: Science Olympiad
Written By: Ashton Jenks
When most people think of an Olympiad they think of a gymnast or a swimmer, or someone knowledgeable in history might think of a chariot racer. In Science Olympiad club students do not compete in athletic events, but rather they compete in problem solving and tests of scientific knowledge. The main purpose of the club is to boost interest in science and encourage research.
The club is hosted by Ms. Teresa Dearman, who is a Chemistry and Physical Science teacher at Rossview. The President of the Club is a senior, Kichel Kang and the Vice President is Brandon Collins. The Treasurer is Matthew Brown and the Secretary is Sadie Pan.
The topics for the competitions change every year.. This year features topics such: as Chem Lab, Astronomy, Herpetology (the study of Reptiles), Protein Modeling, Dynamic Planet, Experimental design, mission possible, sound of music and many others. Kichel Kang, the president of the club, says that his goals for the club are: “Win regionals and at least place third in state.” He also said that the club is a great way for students to “experiment” with different topics so they get a better idea as to what they should major in, if they are planning on going into science.
It is not too late to join the club; however, you may end up being an alternate for this year’s season. No advanced science classes are needed, but they are strongly advised. Meetings are on Tuesdays and Fridays, but some may be needed outside of regular club meetings to study with team partners. Most teams are composed of 2 to 3 people. For more information talk to Mrs. Dearman.
The club is also planning on having a coffee fundraiser in which teachers can buy a cup and get a certain amount of Refills. So, teachers keep your eyes out for that email!
The team will go to their first competition in early spring. Be sure to wish them luck and a broken leg when the team ventures out with their knowledge!
Marie Curie once said, “Nothing in Life is to be feared, only understood. Now is the time to understand more, and to fear less.” By promoting these young scientists, Rossview High School is ensuring that their future students will be putting more understanding into the world, not biased fear.
Meet Mrs. Bracken
Interviewer: Ashton Jenks
With the new school year there are many new students as well as new teachers at Rossview High School. One of the many new teachers is Mrs. Caitlin Brackin, who teaches English I, Honours English I and Freshman Focus.
Previously, Brackin lived in Pennsylvania and actually grew up there. She taught English III in Pennsylvania before moving to Tennessee, with her husband, Collin, to teach at Rossview. She says she misses her old students, but loves the energy RHS Freshman bring to the classroom.
Some of the qualities Brackin values in her students are: asking lots of questions to show that they care, putting in effort, turning in assignments on time, and taking thorough notes.
She says she has wanted to be a teacher since she was young. She is the oldest of four siblings and gained her love for teaching from teaching them about the world.
Brackin says that her favorite color is yellow. She loves giraffes and the Eagles are her favorite football team.
So, next time you walk by her classroom be sure to welcome our new faculty member to Rossview.
Meet Mr. Britt
Interviewer: Kat Franklin
What subject do you teach?
Where did you work before RHS?
I spent 3 years at MTSU and one year at Maryville college as an assistant baseball coach.
Why did you decide to become a teacher?
Because I love seeing the development of individuals; I love helping people achieve their best.
Why did you choose Rossview?
Rossview is the best school in this district and I wanted to be part of that. It’s close to home. My wife coaches here and went to school here.
What do enjoy doing in your free time?
Anything competitive. I love sports. I love anything outdoors. My wife and I go hiking and I like to play golf and run.
What’s your favorite thing about teaching here so far?
The students and the teachers; the people I’m around every day. I love my classes and the people I work around. Everyone’s been so great.