When I hear the music “Pomp and Circumstance,” it always brings a tear to my eye and I recall memories of my graduation.
Here is my trip down Memory Lane …
The year was 1974.
Our senior class motto was ”Face the sun and the shadows will fall behind.” Colors were red and blue. Flowers were white carnations tinted red and blue.
Administration included W.D. Marshall, superintendent; Greg Spath, high school principal; and Merlin Klein. elementary principal. School board members were Irid Eitreim, Howard Crawford, Clarence Beyenhof, Robert Nerison, Robert Schneekloth, Edward Boeve and Gordon Helgeson.
Cooks in the high school were Martha Aukes, Eleanor Nelson and Hattie Berghorst. In the elementary school they were Elida Verhey, Toots Kahler and Ethel Tower.
Bus drivers were Ron Rauk, Roger Hamaan, Arden Eads, Lester Gulseth, Arden Hull, Roxanne Rauk, Harold Wissink, John Steinberg, Helga Van Goor, Jim Jellema and Melvin Paulsen.
Teachers were Lois Nelson, junior high science; Norman Jordan, librarian; Dennie Linster, industrial arts; Thea Leekley, home economics; Eisfeld, vocational agriculture; Roger Jackson, junior high math; and Ron Solberg, biology, chemistry and physics.
Elementary custodians were LeRoy Olson and Margaret Scherff. In the high school custodians were Bud Bush and Jake Bakker.
After graduation I pursued my interest in journalism and worked for the Hills Crescent. I also worked as a waitress at the Corner Café in Hills. Do any of you remember that café? The owners at that time were Elaine and Morrie Smedsrud.
Here’s some advice to graduating seniors: Don’t wait 38 years to pursue your dreams like I did. It was always my dream to be a journalist, and now I am pursuing that dream and really love it.
Graduates, reach for the stars no matter how hard it seems, and fly like a bird with the knowledge this brings.
Be sure to pursue, believe and follow your dreams. There is good reason they call graduation ceremonies commencement exercises. Graduation is not the end; it’s the beginning.
Congratulations to all the area graduates.
This week I have recipes from the Hills Centennial Cookbook you might enjoy trying this holiday weekend.
Fruit Pizza
Cream:
1 cup margarine
1 1/2 cups powdered sugar
1 egg
1/4 teaspoon vanilla or almond extract
Stir in:
2 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar
Chill several hours. Roll into circle to fit a 12- to 14-inch pizza pan (or cookie sheet). Bake at 375 degrees for 15 minutes. Remove and let cool.
Beat:
1 (8-ounce) package cream cheese
1/2 cup sugar
1 teaspoon vanilla
Spread over cooled crust.
Sauce:
3/4 cup water
1/4 cup lemon juice
1 cup orange juice
1 cup sugar
Dash salt
3 tablespoons cornstarch
Bring to boil until thickened. Cool. Arrange fruit artistically on pizza and pour sauce over top. (Suggested fruits: halved grapes, kiwi, strawberries, bananas, pineapple, peaches, blueberries.)
Coleen Martens
Red, White and Blue Salad
2 (3-ounces each) packages raspberry gelatin
3 cups hot water
1 envelope Knox gelatin
1/2 cup cold water
1 cup coffee cream (half and half)
1 cup sugar
8-ounce package cream cheese
1 cup chopped pecans
1 can blueberries and juice
1 teaspoon vanilla
First layer:
Dissolve 1 package raspberry gelatin in 2 cups hot water. Pour into an 8x10 pan and allow to set.
Second layer:
Dissolve Knox gelatin in cold water. Heat cream and sugar without boiling. Mix into gelatin mixture. Add vanilla, cream cheese and nuts. Blend well, pour over first layer, and allow to set.
Third layer:
Dissolve remaining package of raspberry gelatin in 1cup hot water. Add blueberries and juice. Blue food coloring may be added, if desired. Pour over white layer and let set until firm.
Bonnie Hengeveld