The Week Before Christmas

By Christa M.

T'was one week before Christmas,
When all through the schools,
All the students were stirring,
Some breaking the rules.

The gym suits were hung,
In the lockers with care,
In hopes over Christmas break,
They won't be left there.

The students were nestled,
All snug at their desks,
With visions of their lockers,
In a great mess.

And Dr. Medwick in her kerchief,
And Dr. Nickisch in his cap,
Are just about to give us,
The "Be Good" rap.

When out on the lawn,
There arose such a clatter,
Dr. Nickisch rose from his desk,
To see what was the matter.

Away to the window,
He flew like a flash,
Expecting to see wrestlers,
But instead it was the brass (section).

The clouds in the sky that hung rather low,
Gave an eerie luster to the objects below.
When what to his wondering eyes should appear,
But Mr. Loest with the brass section,
Holding his ears.

More rapid than eagles the music, it came,
And Mr. Loest whistled, and called members by name:
"Now Ilic! Now Sciullo! Now Durbin and Krzeminski!
On Saurmann! On Drennan! On Mariottini!
To the top of the page, and give it your all,
Now play away, play away, play away all!"

And laying his baton aside on his stand,
And giving a nod, Mr. Loest said, "Good jam!"
He sprang to his feet, to the band gave a whistle,
And away they all flew like the down on a thistle.

Dr. Nickisch heard Mr. Loest exclaim as he flew away;
"Merry Christmas to all and to all a good day!"

Holiday Recipes

By Kyle A.

It's that wonderful time of year again!! We open presents, we sing, and of course we eat. Here are a few recipes to try out this year. All are simple, fast and easy too.

Potato Soup

1 bunch green onion (sliced)

1 cup chopped onion

1-2 cloves garlic, minced

4 tablespoons of butter

4 cups diced potatoes

2 cups milk

1 cup of 1/2 and 1/2

3 cups chicken broth

salt, white pepper

Sauté green onions, onions and garlic. Add potatoes and chicken broth. Cover and simmer till soft. Puree the mixture, add milk and cream, blend. Season to taste. Garnish with chopped green onions. Soup comes out then, just add a bit of flour to thicken it up. Serve this soup with garlic bread and you have a filling meal.

This next one is my all-time favorite, so easy, but so good.

1 bag of oyster crackers

3/4 to a cup of olive oil

add some dill weed

some lemon pepper

a bit of parmesan cheese

Mix well, put on cookie sheet and bake about 10-15 minutes at 250 and it makes the house smell great!!

Jello Candy Cane

2 packages (8-serving size), any red flavor

Add 4 cups boiling water, mix till gelatin is completely dissolved. Pour into 13 by 9 inch pan. Chill for 3 hours. Dip bottom of pan in warm water for 15 seconds. Cut out 1 large candy cane (you may wish to make a shape from paper first, to use as a guide). Take away extra gelatin so only the cane is in the pan. Lift out cane (very tricky) and place on large tray. Use cool whip to make the white stripes and add colored sprinkles.

What is the truth about the history of Christmas celebrations?

By Sarah Z.

Most people think of Christmas as trees, family gatherings, decorations, Santa Claus and cards, but all of these trappings have not been around forever. In fact, much of what we think of as part of Christmas today caught on only in the middle of the nineteenth century.

The truth about Christmas is that it is mostly about Christ. It is celebrated all over the world, with each culture celebrating Christmas in their own way. The word Christmas comes from the word Christ. It means to celebrate the birth of Jesus.

In England, at the end of the sixth century, Pope Gregory I transformed the midwinter Yule festival into the Christmas observance. Christmas was first celebrated in Germany in 813, and was brought to Norway in the mid 900's. By the end of the tenth century, Christmas was observed all over Europe, with trees, lights, gifts and feasts.

In the late 19th and early 20th centuries, German immigrants brought their Christmas celebrations with them to America. They brought trees, gingerbread houses, cookies, feasts and carols. Americans carry on these traditions.

Why are red and green the colors of Christmas? No one really knows. People speculate that they may be the colors because green is the color of the evergreen trees and red is the color of the poinsettia. Evergreens such as pine trees were used as part of the "miracle plays." Miracle plays were performed outside of churches and cathedrals, telling of the fall of humanity, and its salvation with the death and resurrection of Christ. Pine trees were decorated with apples to symbolize the tree of life in the Garden of Eden. The plays were later banned, but the Paradise tree was kept alive in individual homes becoming the Christmas tree we know.

The legend of the poinsettia is also very interesting. The people of Mexico had a tradition of putting gifts on the altar of the church for the Lord Jesus. One boy had no gifts to put on to the altar because he was too poor, so he knelt outside of the church window praying. In the spot where he knelt grew a beautiful, red leafed plant, which in Mexico is called "the Flower of the Holy Night." The first American Ambassador to Mexico, Dr. Joel Roberts Poinsettia, was impressed with the plant and brought it to America. It was renamed in his honor.

Holiday treats for family and friends

By Christina S.

At-Home Cappuccino

2 cups skim or 1% milk

1 tablespoon sugar

1 cup double-strength freshly brewed coffee

Cocoa powder or grated chocolate (optional)

Heat milk in a microwave oven or in a small saucepan over the stove until it starts to steam and a few bubbles appear, don’t let it boil.

For foamed milk, place one cup of hot milk in a blender container with the sugar. Cover with a vented lid. Blend until frosty, about 30 seconds. Switch the blender on and off quickly to avoid splashing overflows, and then continue blending.

Combine the warm milk and coffee and divide among two serving cups. Spread foamed milk over each cup. Dust with cocoa powder or chocolate, if desired.

Serves 2

Snowballs

1 stick butter, softened

1/4 cup granulated sugar

2 cups self-rising flour

2 egg yolks

1 tsp. Vanilla extract

1 cup finely chopped nuts (of your choice)

1/4 cup powered sugar

Combine all ingredients (except powdered sugar) thoroughly. Form into 1-inch balls. Bake in a 350 degrees F oven on an ungreased cookie sheet for 12 minutes. Do not brown. Cool. Roll in powdered sugar.

Marble Fudge

1/2 cup Karo Light or Dark Corn Syrup

1/3 cup evaporated milk

3 cups (18 oz) semisweet chocolate chips

3/4 cup confectioners sugar, shifted

2 teaspoons vanilla

1/3 cup Skippy Creamy or Super Chunk Peanut Butter

Spray 8-inch square baking pan with cooking spray. In a 3-quart microwaveable bowl, stir corn syrup and milk until blended. Microwave on HIGH for 3 minutes. Stir in chocolate until melted. Stir in confectioners sugar and vanilla. With wooden spoon, beat until thick and glossy. Spread in prepared pan.

Drop peanut butter over fudge in small dollops. With small spatula, swirl fudge to marbleize.

Refrigerate 2 hours or until firm. With sharp knife, cut into 1 1/2 -inch squares.

Makes about 25 squares

Hershey’s Chewy Chocolate Reese’s Chip Cookies

2 cups all-purpose flour

3/4 cup Hershey’s Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups (2 _ sticks) butter or margarine, softened

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 2/3 cups (10-oz. pkg.) Reese’s Peanut Butter Chips

Heat oven to 350 degrees F. Stir together flour, cocoa, baking soda and salt. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooking.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 4 1/2 dozen cookies.