The Montana Standard from Butte, Montana • 21

8-Back To School '93, Thursday, August 12, 1993 BACK TO SCHOOL 93 Public schools ex Dinosaur-shaped chicken nuggets, frozen pudding new on Foods new to this year's Butte school lunch menu include a low-fat chef salad, dinosaur-shaped chicken nuggets. opular breakfast mora breakfast burritos, French toast boats, frozen pudding and juice bars. Lunch program director Rick Kravis said more frozen desserts will be available because the district has received new freezers. "We bought juice bars and pudding pops from a school." Kravis said students get milk, juice, cereal or a cinnamon roll for 70 cents. Breakfast runs from 7:30 to 8:20 a.m.

Kravis said Whittier, Margaret Leary and Hillcrest Elementary didn't sell enough breakfasts in trial programs to merit having the program this year. "Unless we get an average of 30 kids eating breakfast every day, we take a loss on that school," he said. If the district gets more than 30 a day, the program makes a profit, which is used to offset costs of running the district's lunch service. "Its positive in two ways," Kravis said. 'It helps the child and it helps the district financially." Kravis said the district makes a profit on the breakfast program because it is reimbursed by the federal government for-the service.

The profit comes because Butte is considered a "severe-need district" and receives more funds than the average district. Kravis said Butte is considered a severe-need district because the federal government has determined that many students in the area are not getting the proper nutrition. distributor who has given the district freezers to store them in, free of cost," Kravis said. The new chef salad on the menu is low-fat, which is important to the student's parents, Kravis said. "The kids don't really care, but their parents do," he said.

"So we try to get the lowest fat in everything we buy." The new dinosaur-shaped chicken nuggets are also low-fat and Kravis thinks they will be a hit with the younger kids, who refer to Kravis as "the Lunch Dude." The district will also'be serving a breakfast burrito for lunch this year. The burritos are a mixture of scambled eggs and sausage and Kravis said they taste great A French toast boat, which is'split in the middleand served with syrup and. sausage links, is also new. Also, Kravis said, the district will serve more poorboy sandwiches this Homemade cookies key to old-fashioned bake sales an PEANUT BUTTER THUMBPRINTS Yi cup all-vegetable shortening cup creamy peanut butter 1 cup firmly packed light brown sugar 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 cup all-purpose flour teaspoons salt Ya teaspoon baking soda Yi cup strawberry jam 1. Heat oven to 375 degrees.

2. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at. medium speed of electric mixer until well blended. Add egg.

Beat just until blended. 3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

4. Form dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet. 5.

Bake at 375 degrees for 8 minutes. Press handle of wooden spoon gently in center of each cookie. Return to oven. Bake 3 minutes. Cool 2 minutes on baking sheet.

Place sheets of foil on countertop. Remove cookies to foil to cool completely. 6. Fill indent of each cookie with jelly. Makes about 4 dozen cookies.

RASPBERRY-GRANOLA BARS CRUST: 1 cup butter flavor all-vegetable shortening 2 tablespoons water 2 Yi cups all-purpose flour 23 cup sugar Yi teaspoon salt "-c. It's also a moneymaker for the district By Matt Bender Standard Staff Writer Butte public schools are expanding their breakfast program this year because of the tremendous success the service enjoyed last year. Rick Kravis, the director of the school lunch and breakfast programs, said the breakfast program is extremely popular with the kids and is also a money-maker for the district. This year all schools except Whit-tier, Hillcrest and Margaret Leary will offer breakfast. Last year 62.371 breakfasts were -served, up 65- percent rom the 37,690 served in 1991-92.

Greely Ele-mentary's breakfast was the most successful, with about 100 students per day attending. "Teachers say the kids are more 'attentive in class because they are getting a proper breakfast," Kravis said. "The kids also enjoy the social aspect of eating together before sr. minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE.

Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes about 6 dozen cookies. Note; If nuts are omitted, add an additional cup of semi-sweet chocolate chips.

OATMEAL CHOCOLATE RAISIN COOKIES cup butter flavor all-vegetable shortening 1 Yt cups firmly packed light brown sugar 1 egg 13 cup milk 1 teaspoons vanilla 3 cups quick oats, uncooked 1 cup all-purpose flour Vi teaspoon baking soda Yi teaspoon salt teaspoon cinnamon 2 cups chocolate-covered raisins 7. -A 1 MhiuMWr A Ok- From the PTA to the Girl Scouts to team booster clubs, virtually every local organization recognizes that bake sales are a fun and successful way to supplement its coffers. Few other methods are as time-honored or as rewarding as selling home-baked goodies to pay for spe cial projects. NO-BAKE CHOCOLATE CARAMEL BARS 2 cup semi-tweet chocolate chips (1 2 oz. bag) cup all-vegetable shortening 5 cups crispy rice cereal 1-13 cups Milk Duds candy (10 ounce box) 1 tablespoon water 1.

Grease 13x9x2-inch pan with shortening. 2. Combine chocolate chips and shortening in large microwave-safe bowl. Microwave on HIGH for I minute. Stir vigorously.

If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, just until chips are melted. 3. Pour cereal into melted chip mixture. Stir until thoroughly coated. 4.

Combine Milk Duds candy and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute. Stir vigorously. If necessary, microwave on HIGH an additional 30 seconds at a time, stirring vigorously after each heating, until caramel is pourable. Fold caramel mixture, into chocolate coated cereal.

CAUTION, caramel may be hot. 5. Pour and spread into greased pan. Do not press, surface should appear rough. Cool in refrigerator for 30 minutes or until chocolate is set.

Bring back up to room temperature. Cut into bars about 2x2 inches. Makes about 2 dozen bars DOUBLE BATCH ULTIMATE CHOCOLATE CHIP COOKIES 1 V4 cups butter flavor all-vegetable shortening 2Vi cups firmly packed light Bake sale treats are delicious brown sugar VI cup milk 2 tablespoons vanilla 2 eggs 3 Yi cups all-purpose flour 2 teaspoons salt 1 Yi teaspoons baking soda 2 cups semi-sweet chocolate chips 2 cups pecan pieces 1. Heat oven to 375 degrees. 2.

Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, salt and baking soda.

Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. 4. Drop rounded tablespoonfuls of dough 3 inches apart on ungreased baking sheet. 5.

Bake one baking sheet at a time at 375 degrees for 8 to 10 1. Heat oven to 375 degrees. Grease baking sheets with shorten-, ing. 2. Combine shortening, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in chocolate-covered raisins.

4. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. 5. Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes, or until lightly browned. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes about 2k dozen cookies. School-age kids tutor each other in reading Filling: 1 Yt cups raspberry Jam 1 cup raisins 1 cup semi-sweet chocolate chips TOPPING: Yt cup honey Va cup butter flavor all-vegetable shortening Yt cups instant oats (not quick or old fashioned) 1 cup sweetened flaked coconut Yz cup sliced almonds Vi cup chopped pecans 1.

Heat oven to 350 degrees. 2. For crust, grease 13 9 2-inch pan with shortening. 3. Combine one cup shortening, water, flour, sugar and satt in medium bowl.

Mix at low speed of electric mixer until well blended and crumbly. Press evenly into greased pan. 4. Bake at 350 degrees for 15 minutes, or until crust is slightly brown. 5.

For filling, combine jam, raisins and chocolate chips. 6. For topping, heat honey and cup shortening in medium saucepan on low heat until melted. Add oats, coconut and nuts. 7.

Spread filling evenly over partially baked crust. Distribute oat mixture evenly over filling. 8. Bake at 350 degrees for 15 to 20 minutes, or until light brown. Cool in pan before putting into bars about 2 l'i inches.

Makes about 3 dozen bars. Store cooled cookies at room temperature in airtight containers. Store each kind separately to prevent changes in flavor and texture. Freeze baked cookies in airtight containers or freezer bags for up to six months. But beyond that, the documents the students produce defy the notion that students cannot or will not write.

They write voluminously and often when they have a purpose," says Stuckey. "We see writing that reflects simplicity or sophistication, that conveys clear, powerful messages." Stuckey says the communication builds bonds of trust and confidence. "Once they begin to trust each other, they can begin to see that they can trust others outside the system. And their sense of being needed, of having something- of value to offer others self-esteem, in other words emerges in then-work and their behavior." The program is being expanded to other states Maine, Idaho, Vermont, Massachusetts, New Jersey and Mississippi with Stuckey as national coordinator-consultant. Tha.

South Carolina program is funded by the Bingham Trust and affiliated with REACH (Rural Education Alliance for Collaborative Humanities). FAMILY AFTER SCHOOL CLUB for children in kindergarten-sixth grade monday-friday til 6pm, non-school days transportation available from all schools pick-up at all dismissal times activities include swimming, cooking, animal care, crafts, sciences fun begins Sept. 1 Discover MONTANA TECH? Here's Our Fall Semester 3 Lineup of Late Afternoon and Evening Courses in the Humanities and HPER! IllVuf tn Vaiip TnhiM T1 J-. mi ociucsier yo Classes dian August zain Call 4964178 Or Use Our Toll-Free Number! By The Associated Press CLEMSON, S.C. (AP) School children in South Carolina have improved their reading and writing skills by teaching one another.

Older students teach younger ones in the South Carolina Cross-Age Tutoring Project, and both age groups learn more, says Elspeth Stuckey of Clemson University, the project director. About 40 schools in the state participate with students from kindergarten through the 12th grade. Formal tutoring goes on during the school week, and the older students keep journals and correspond with each other and outside coordinators to report their progress. "By its very nature, cross-age tutoring incorporates mechanisms of self-assessment the letters, journals and reports students write. KNOW A LOCAL STORY? Call 496-5510 AND TALK TO YOUR CITY EDITOR BUTTE ADVENTURE PRESCHOOL one, two or three day pre-kindergarten classes language-reading readiness, math, science, nutrition cooking, creative arts, music movement and small motor manipulatives swimming, field trips and special activities college certified, experienced teachers classes start Sept.

7 if, if if -r v. f. I COURSE British Literature Literature of the Industrial Age History of Western Civil za-tion (Two Sections) Montana History i History of Technology Art and Music Principles of Speaking Intro, to Word Processing Intro, to Sociology Chorus Band Symphony Orchestra Social Problems Child Adolescent Dev. American National Govt Business Professional Communication Interpersonal Comm. Social Psychology Public Administration Tomiki Aikido Beginning Taekwondo Scuba Diving Theory Advanced Scuba Diving Aerobic Dance DAY TIME CREDITS MWF 3 7-10 3 MWF 3 TTh 3 3 6S0-9iJ0 3 TTh 3 TTh 2-20 2 1 7-10 3 7-9 1 1 7-9 JO 1 TTh 3 MWF' 3 MWF 3 7-10 3 7-10 3 7-10 3 7-10 3 1 Th 1 6J0-85 3 7-9 1 TTh 1 Listed in Barron's "Best Buys in Discover MONTANA TECH! College Education" 1-800-445-TECH For more information contact the Vs Child Development Center Lincoln School, Broadway Clark or Call 782-9325 LOOK TO THE FUTURE! 4.