Today the grades 6, 7, and 8, ELA classes participated in the Dress Like a Book Character Challenge! A variety of characters were represented—from The Outsiders and Percy Jackson to The Diary of Anne Frank and the Harry Potter universe. Check out these creative literary costumes!
The 7th grade class each read a line from “The Delight Song of Tsoai-talee” by N. Scott Momaday. We may be apart in distance, but this poem brought us together!!!
St. Stephen School
Fifth Grade Nutrition Cookbook
As we learned about nutrition, we found out that many different kinds of food exist all around the world. We thought it would be nice if we could share our favorite foods with others so that we can all have a better appreciation for the cultures and traditions of the families at St Stephens. We hope you enjoy our recipes.
Bon Appetit!!
HALUSKI ACCORDING TO MY GRANDPA BOB
Submitted by Kenley Martin
Ingredients:
3 pounds of potatoes
3 pounds of onion
Flour
2 eggs
1 stick Butter
Salt
Pepper
2 bricks of white Sharp cheese
PART ONE
-Rinse and peel potatoes and onions
-Boil potatoes and drain
-Soak potatoes in cool water
-Fry onions in a pan with butter
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART TWO
-Chop potatoes
-Make pulp
-Add two onions to pulp
-add salt, pepper to pulp
-add eggs
-add flour to dough and mix by hand
***make sure it is more gooey than dry***
While you make the dough, start a big pot of water to boil.
Form dough into chunks and add chunks to boiling water.
When chunks float pull out and add to a colander.
When “noodles” are done add to a skillet.
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART THREE
In a large skillet melt a stick of butter and add the “noodles”.
***it is recommended to use and electric skillet***
Add shredded white sharp cheese
Let this simmer on low for an hour.
Check regularly and gently stir or fold.
IRISH SODA BREAD
Submitted by Corban Burke
Ingredients:
3 ½ cups of All Purpose Four
1 teaspoon of baking soda
1 Tablespoon of coarse sea salt or 2 ½ teaspoons table salt
1 ½ cups of buttermilk
Directions:
Preheat oven to 425 degrees
Whisk together your dry ingredients. Add the buttermilk, and stir until the mixture just comes together.
Turn out onto a floured surface and knead until it forms a smooth ball. Dust the ball with flour and place on a baking sheet. Use a sharp knife to cut a 1 inch deep cross in the top of the loaf.
Bake in the oven for about 35 minutes or until golden brown.
Remove from the oven, place on a rack and let cool. Enjoy.
PINEAPPLE CAKE
Submitted by Anna DeRose
Ingredients:
1 box of yellow cake mix
1 (20 ounce) can crushed pineapple
3 eggs.
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C) Spray a 9 x 13 inch pan with non-stick cooking spray.
2. Combine cake mix, pineapple (with juice), and eggs until well- mixed.
3. Pour in the pan, bake for 30-35 minutes.
4. Let cool then, top with cool-whip and refrigerate for about 20 minutes.
ENJOY!
GERMAN POTATO SALAD
Submitted by Riley Coghlan
Ingredients:
4-5pounds of red potatoes
10-12 slices of bacon
1 ½ cups chopped sweet onion
1 green apple, finely chopped or grated
4 Tbsp flour
4 Tbsp sugar
4 tsp salt
1 tsp celery seed
½ tsp pepper
1 ½ cups water
⅔ cup of apple cider vinegar
Directions:
Add 2 tsp of salt to a large pot and boil the potatoes until they are fork tender. Once the potatoes have cooled, peel and slice them. Cook the bacon in a large pot until crisp, remove from the pan and crumble. Cook the onions in the bacon grease until they are golden brown.
In a small bowl, whisk together the flour, sugar, remaining 2 tsp salt, celery seed, and pepper. Add to the onions; cook and stir until bubbly, then remove from heat. Stir in the water and vinegar. Return the pan to the stove and bring to a boil, stirring constantly. Stir and boil for about 1 minute. Add the sliced potatoes, apple, and crumbled bacon to the dressing. Stir until the potatoes are coated and heated through. (Sprinkle with chopped parsley to serve)
This recipe reheats will and tastes better the longer it sits!!
BREADED CHICKEN
Submitted by Lilly & Olivia Williams
Ingredients - Enough chicken breasts for your family
Directions:
-Butterfly a whole chicken breast in half
-Dip the breast in a whipped egg to coat
-Roll it in seasoned Italian bread crumbs or Panko bread crumbs
-Place the breaded chicken in a baking dish and bake in the oven at 350 degrees for 35 minutes. When done, let sit for 5 minutes, plate and enjoy!!
MACARONI AND CHEESE
Submitted by Natalie Karski
Ingredients:
16oz elbow macaroni - cooked
16oz bag sharp cheddar cheese
½ cup milk
Onion flakes, parsley,salt,pepper,bread crumbs
Directions:
Mix macaroni,cheese, parsley,onion flakes, salt and pepper.
Put in casserole dish
Pour milk over all and top with breadcrumbs.
Bake at 350 degrees for 20-30 mins
Let sit for 5 mins before eating
MOM’S CHICKEN STUFF
Submittedby Mia Maddalena
Ingredients:
2 cups of cooked chicken
1 Tbsp lemon juice
2 cups of bread cubes
2 Tbsp melted butter
1 ½ cups chopped celery
2 Tbsp onion
½ tsp pepper
1 cup cheddar cheese
1 can Cream of Mushroom soup
¾ cup mayo
Directions:
Mix all the ingredients in a baking dish and bake in a 350 degree oven for 30 minutes
TEXAS CAVIAR!!
Submittedby Emma Wagner
Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Ingredients:
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 Tbsp minced garlic
1 pint cherry tomatoes, quartered
1-8 oz bottle of Zesty Italian dressing
1-15 oz can of black beans, drained
1-15 oz can of black-eyed peas, drained
½ tsp ground coriander
1 bunch fresh cilantro, chopped
Directions:
Mix everything together and dip those chips!! Enjoy!!
PROSCIUTTO PASTA
Submitted by Lauren Fritsch
Ingredients:
2 boxes of penne pasta
1 package of prosciutto in thin slices
¾ cup of zesty italian dressing
1 cup of chopped mozzarella cheese into tiny squares
Directions:
Boil 4 cups of water over high heat, once bubbles appear on the surface pour in the pasta and cook for 7-10 minutes until tender. Combine with prosciutto, cheese, pasta, and dressing. Serve hot or cold.
EGG-LESS COOKIE DOUGH
Submitted by Ben Sander
Ingredients:
3/4 cup of brown sugar
1/4 cup melted butter
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
1 pinch of salt
1/2 cup chocolate chips
Directions:
mix together and refrigerate. Enjoy!
MY MOM’S GUMBO
Submitted by Evelyn Meinhold
Ingredients:
1 cup flour
1 cup vegetable oil
1 pound chicken, cut into small pieces
1 pound smoked sausage, cut into small pieces
1 large green pepper, chopped
1 large onion, chopped
4 scallions, chopped (including the green tops)
6 Tbsp chicken bouillon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
5 bay leaves
Directions:
Over medium/high heat, add a little oil to a heavy pan alternating with a little flour. Heat slowly until all the flour and oil are added (it should be a chocolate color). Add vegetables and stir. Add 6 cups of water and the boullion to a crock pot. Transfer vegetables, meat, and spices to a crockpot and heat on low for 6-8 hours. Serve with white rice.
CHRISTMAS CUT-OUT’S
Submitted by Jaxen Pyc
Ingredients:
1 cup sugar
½ pound butter
2 large eggs
2 ½ cup flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
⅛ teaspoon nutmeg
Preparation:
Preheat oven to 375 Cream, butter, and sugar: add eggs
Sift and add the rest of the ingredients
Let dough sit, then roll and cut out the cookies
Place on a baking sheet and bake for 6-8 min.
Enjoy!
PASTA SALAD RECIPE
Submitted by Olivia Lange
Ingredients:
8 ounces penne pasta
1 cup broccoli florets
1 cup sliced carrots
1 cup cherry tomato halves
1 cup bite size mozzarella cheese balls
1 cup sliced salami pieces
1 cup italian dressing
½ cup chopped red onion
Directions:
Cook pasta as directed on the package. rinse under cold water; drain well.
Place pasta in a large bowl, add the remaining ingredients and toss gently to cover.
Refrigerate 4 hours or until ready to serve, then toss lightly before serving.
QUESILLO DE COCO (Coconut Caramel Cream)
Submitted by Kati Sippel
Preheat oven to 250 degrees
Ingredients:
6 eggs
3 Cups condensed milk
3 cups unsweetened coconut milk
1 tsp vanilla
½ cup raisins (optional)
For caramel:
½ cup water
½ cup white sugar
Directions:
To prepare the caramel, boil the ingredients over low heat until a thick, light brown caramel forms. Pour carefully into a baking pan and spread all over (be careful to avoid hot caramel burns).
Mix all the ingredients for the quesillo and stir until they are completely mixed. (** whisk the eggs by hand, an electric mixer will change the consistency of the dessert **) Pout into the mold, taking care not to disturb the caramel layer. Bake in a hot water bath (bain-marie) until a knife inserted in the center comes out clean, about 45 minutes.
Loosen the edges of the quesillo; place a serving plate on top of the mold (one that will retain the syrup) and turn over. Chill before serving.
N’Awlins Style Muffuletta Sandwiches
Submitted by Mrs. Kenline
Muffulettas are a favorite in New Orleans and what makes them special is the Italian salad mix you use. Here’s the recipe for the mix and you can make more than you need and store it in the refrigerator. It gets better as it sits, so you’ll want to make it up a day or two ahead of time.
Directions:
Combine the following ingredients in a large mixing bowl:
½ cup finely sliced celery
½ cup cauliflower, finely chopped
½ cup carrots, finely chopped
¼ cup olives w/pimentos, chopped
2 Tbsp pepperoncini, chopped
1 clove garlic, minced
2 Tbsp EVOO
To make the Muffulettas:
Large Kaiser rolls, sliced
Sliced Genoa Salami
Sliced Ham
Sliced Provolone cheese
Lightly toast the rolls under the broiler. Spread the bottom half of the toasted roll with the salad mix. Place layers of equal amounts of cheese, ham, and salami and top with more of the salad mix. Return to the oven and heat just until the cheese begins to melt.
Carefully remove the bottom half of the sandwich from the oven and top with the other half of the roll. This sandwich is great warm from the oven, or once it has cooled off. Bon Appetit!!
(Cooks Note: You can also make these sandwiches with other deli meat combinations, the salami and ham are the traditional meats used and what we enjoy the most)
Pollo a la Crema (Chicken in Cream Sauce)
Submitted by Mr. Kenline (from Mrs. Kenline’s recipes)
Ingredients:
1 ½ lbs skinless, boneless chicken
2 cloves garlic, thinly sliced
1 ½ cups onions, thinly sliced
8 oz fresh mushrooms, sliced
1 fresh Jalapeno pepper, seeded and thinly sliced
1 fresh Poblano pepper, seeded and thinly sliced
2 cups sweet peppers, thinly sliced (red, yellow, orange)
¼ cup fresh cilantro, chopped
1 tsp chili powder
2 Tbsp olive oil
1 tsp kosher salt
¼ cup heavy whipping cream
Directions:
-In a medium bowl, combine chicken strips with chili powder and ½ tsp salt, toss to coat.
-In an extra-large skillet, heat oil over medium heat. Add chicken, cook about 5 minutes or until no longer pink. Transfer to a clean bowl and set aside.
-Add the onions and garlic to the hot skillet, cook for 2 minutes. Add the Jalapeno and Poblano peppers and the remaining salt. Cover and cook for 5 minutes, stirring occasionally. Add mushrooms and sweet peppers, cover and cook, stirring occasionally, for an additional 8 minutes, or until tender.
-Stir in cream and cooked chicken, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Simmer, uncovered, about 5 minutes or until the cream has thickened slightly. Stir in cilantro. Season to taste.
-If desired, serve with Mexican Green or Red Rice.
Makes 6 servings.
Fifth Grade Nutrition Cookbook
As we learned about nutrition, we found out that many different kinds of food exist all around the world. We thought it would be nice if we could share our favorite foods with others so that we can all have a better appreciation for the cultures and traditions of the families at St Stephens. We hope you enjoy our recipes.
Bon Appetit!!
HALUSKI ACCORDING TO MY GRANDPA BOB
Submitted by Kenley Martin
Ingredients:
3 pounds of potatoes
3 pounds of onion
Flour
2 eggs
1 stick Butter
Salt
Pepper
2 bricks of white Sharp cheese
PART ONE
-Rinse and peel potatoes and onions
-Boil potatoes and drain
-Soak potatoes in cool water
-Fry onions in a pan with butter
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART TWO
-Chop potatoes
-Make pulp
-Add two onions to pulp
-add salt, pepper to pulp
-add eggs
-add flour to dough and mix by hand
***make sure it is more gooey than dry***
While you make the dough, start a big pot of water to boil.
Form dough into chunks and add chunks to boiling water.
When chunks float pull out and add to a colander.
When “noodles” are done add to a skillet.
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART THREE
In a large skillet melt a stick of butter and add the “noodles”.
***it is recommended to use and electric skillet***
Add shredded white sharp cheese
Let this simmer on low for an hour.
Check regularly and gently stir or fold.
IRISH SODA BREAD
Submitted by Corban Burke
Ingredients:
3 ½ cups of All Purpose Four
1 teaspoon of baking soda
1 Tablespoon of coarse sea salt or 2 ½ teaspoons table salt
1 ½ cups of buttermilk
Directions:
Preheat oven to 425 degrees
Whisk together your dry ingredients. Add the buttermilk, and stir until the mixture just comes together.
Turn out onto a floured surface and knead until it forms a smooth ball. Dust the ball with flour and place on a baking sheet. Use a sharp knife to cut a 1 inch deep cross in the top of the loaf.
Bake in the oven for about 35 minutes or until golden brown.
Remove from the oven, place on a rack and let cool. Enjoy.
PINEAPPLE CAKE
Submitted by Anna DeRose
Ingredients:
1 box of yellow cake mix
1 (20 ounce) can crushed pineapple
3 eggs.
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C) Spray a 9 x 13 inch pan with non-stick cooking spray.
2. Combine cake mix, pineapple (with juice), and eggs until well- mixed.
3. Pour in the pan, bake for 30-35 minutes.
4. Let cool then, top with cool-whip and refrigerate for about 20 minutes.
ENJOY!
GERMAN POTATO SALAD
Submitted by Riley Coghlan
Ingredients:
4-5pounds of red potatoes
10-12 slices of bacon
1 ½ cups chopped sweet onion
1 green apple, finely chopped or grated
4 Tbsp flour
4 Tbsp sugar
4 tsp salt
1 tsp celery seed
½ tsp pepper
1 ½ cups water
⅔ cup of apple cider vinegar
Directions:
Add 2 tsp of salt to a large pot and boil the potatoes until they are fork tender. Once the potatoes have cooled, peel and slice them. Cook the bacon in a large pot until crisp, remove from the pan and crumble. Cook the onions in the bacon grease until they are golden brown.
In a small bowl, whisk together the flour, sugar, remaining 2 tsp salt, celery seed, and pepper. Add to the onions; cook and stir until bubbly, then remove from heat. Stir in the water and vinegar. Return the pan to the stove and bring to a boil, stirring constantly. Stir and boil for about 1 minute. Add the sliced potatoes, apple, and crumbled bacon to the dressing. Stir until the potatoes are coated and heated through. (Sprinkle with chopped parsley to serve)
This recipe reheats will and tastes better the longer it sits!!
BREADED CHICKEN
Submitted by Lilly & Olivia Williams
Ingredients - Enough chicken breasts for your family
Directions:
-Butterfly a whole chicken breast in half
-Dip the breast in a whipped egg to coat
-Roll it in seasoned Italian bread crumbs or Panko bread crumbs
-Place the breaded chicken in a baking dish and bake in the oven at 350 degrees for 35 minutes. When done, let sit for 5 minutes, plate and enjoy!!
MACARONI AND CHEESE
Submitted by Natalie Karski
Ingredients:
16oz elbow macaroni - cooked
16oz bag sharp cheddar cheese
½ cup milk
Onion flakes, parsley,salt,pepper,bread crumbs
Directions:
Mix macaroni,cheese, parsley,onion flakes, salt and pepper.
Put in casserole dish
Pour milk over all and top with breadcrumbs.
Bake at 350 degrees for 20-30 mins
Let sit for 5 mins before eating
MOM’S CHICKEN STUFF
Submittedby Mia Maddalena
Ingredients:
2 cups of cooked chicken
1 Tbsp lemon juice
2 cups of bread cubes
2 Tbsp melted butter
1 ½ cups chopped celery
2 Tbsp onion
½ tsp pepper
1 cup cheddar cheese
1 can Cream of Mushroom soup
¾ cup mayo
Directions:
Mix all the ingredients in a baking dish and bake in a 350 degree oven for 30 minutes
TEXAS CAVIAR!!
Submittedby Emma Wagner
Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Ingredients:
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 Tbsp minced garlic
1 pint cherry tomatoes, quartered
1-8 oz bottle of Zesty Italian dressing
1-15 oz can of black beans, drained
1-15 oz can of black-eyed peas, drained
½ tsp ground coriander
1 bunch fresh cilantro, chopped
Directions:
Mix everything together and dip those chips!! Enjoy!!
PROSCIUTTO PASTA
Submitted by Lauren Fritsch
Ingredients:
2 boxes of penne pasta
1 package of prosciutto in thin slices
¾ cup of zesty italian dressing
1 cup of chopped mozzarella cheese into tiny squares
Directions:
Boil 4 cups of water over high heat, once bubbles appear on the surface pour in the pasta and cook for 7-10 minutes until tender. Combine with prosciutto, cheese, pasta, and dressing. Serve hot or cold.
EGG-LESS COOKIE DOUGH
Submitted by Ben Sander
Ingredients:
3/4 cup of brown sugar
1/4 cup melted butter
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
1 pinch of salt
1/2 cup chocolate chips
Directions:
mix together and refrigerate. Enjoy!
MY MOM’S GUMBO
Submitted by Evelyn Meinhold
Ingredients:
1 cup flour
1 cup vegetable oil
1 pound chicken, cut into small pieces
1 pound smoked sausage, cut into small pieces
1 large green pepper, chopped
1 large onion, chopped
4 scallions, chopped (including the green tops)
6 Tbsp chicken bouillon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
5 bay leaves
Directions:
Over medium/high heat, add a little oil to a heavy pan alternating with a little flour. Heat slowly until all the flour and oil are added (it should be a chocolate color). Add vegetables and stir. Add 6 cups of water and the boullion to a crock pot. Transfer vegetables, meat, and spices to a crockpot and heat on low for 6-8 hours. Serve with white rice.
CHRISTMAS CUT-OUT’S
Submitted by Jaxen Pyc
Ingredients:
1 cup sugar
½ pound butter
2 large eggs
2 ½ cup flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
⅛ teaspoon nutmeg
Preparation:
Preheat oven to 375 Cream, butter, and sugar: add eggs
Sift and add the rest of the ingredients
Let dough sit, then roll and cut out the cookies
Place on a baking sheet and bake for 6-8 min.
Enjoy!
PASTA SALAD RECIPE
Submitted by Olivia Lange
Ingredients:
8 ounces penne pasta
1 cup broccoli florets
1 cup sliced carrots
1 cup cherry tomato halves
1 cup bite size mozzarella cheese balls
1 cup sliced salami pieces
1 cup italian dressing
½ cup chopped red onion
Directions:
Cook pasta as directed on the package. rinse under cold water; drain well.
Place pasta in a large bowl, add the remaining ingredients and toss gently to cover.
Refrigerate 4 hours or until ready to serve, then toss lightly before serving.
QUESILLO DE COCO (Coconut Caramel Cream)
Submitted by Kati Sippel
Preheat oven to 250 degrees
Ingredients:
6 eggs
3 Cups condensed milk
3 cups unsweetened coconut milk
1 tsp vanilla
½ cup raisins (optional)
For caramel:
½ cup water
½ cup white sugar
Directions:
To prepare the caramel, boil the ingredients over low heat until a thick, light brown caramel forms. Pour carefully into a baking pan and spread all over (be careful to avoid hot caramel burns).
Mix all the ingredients for the quesillo and stir until they are completely mixed. (** whisk the eggs by hand, an electric mixer will change the consistency of the dessert **) Pout into the mold, taking care not to disturb the caramel layer. Bake in a hot water bath (bain-marie) until a knife inserted in the center comes out clean, about 45 minutes.
Loosen the edges of the quesillo; place a serving plate on top of the mold (one that will retain the syrup) and turn over. Chill before serving.
N’Awlins Style Muffuletta Sandwiches
Submitted by Mrs. Kenline
Muffulettas are a favorite in New Orleans and what makes them special is the Italian salad mix you use. Here’s the recipe for the mix and you can make more than you need and store it in the refrigerator. It gets better as it sits, so you’ll want to make it up a day or two ahead of time.
Directions:
Combine the following ingredients in a large mixing bowl:
½ cup finely sliced celery
½ cup cauliflower, finely chopped
½ cup carrots, finely chopped
¼ cup olives w/pimentos, chopped
2 Tbsp pepperoncini, chopped
1 clove garlic, minced
2 Tbsp EVOO
To make the Muffulettas:
Large Kaiser rolls, sliced
Sliced Genoa Salami
Sliced Ham
Sliced Provolone cheese
Lightly toast the rolls under the broiler. Spread the bottom half of the toasted roll with the salad mix. Place layers of equal amounts of cheese, ham, and salami and top with more of the salad mix. Return to the oven and heat just until the cheese begins to melt.
Carefully remove the bottom half of the sandwich from the oven and top with the other half of the roll. This sandwich is great warm from the oven, or once it has cooled off. Bon Appetit!!
(Cooks Note: You can also make these sandwiches with other deli meat combinations, the salami and ham are the traditional meats used and what we enjoy the most)
Pollo a la Crema (Chicken in Cream Sauce)
Submitted by Mr. Kenline (from Mrs. Kenline’s recipes)
Ingredients:
1 ½ lbs skinless, boneless chicken
2 cloves garlic, thinly sliced
1 ½ cups onions, thinly sliced
8 oz fresh mushrooms, sliced
1 fresh Jalapeno pepper, seeded and thinly sliced
1 fresh Poblano pepper, seeded and thinly sliced
2 cups sweet peppers, thinly sliced (red, yellow, orange)
¼ cup fresh cilantro, chopped
1 tsp chili powder
2 Tbsp olive oil
1 tsp kosher salt
¼ cup heavy whipping cream
Directions:
-In a medium bowl, combine chicken strips with chili powder and ½ tsp salt, toss to coat.
-In an extra-large skillet, heat oil over medium heat. Add chicken, cook about 5 minutes or until no longer pink. Transfer to a clean bowl and set aside.
-Add the onions and garlic to the hot skillet, cook for 2 minutes. Add the Jalapeno and Poblano peppers and the remaining salt. Cover and cook for 5 minutes, stirring occasionally. Add mushrooms and sweet peppers, cover and cook, stirring occasionally, for an additional 8 minutes, or until tender.
-Stir in cream and cooked chicken, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Simmer, uncovered, about 5 minutes or until the cream has thickened slightly. Stir in cilantro. Season to taste.
-If desired, serve with Mexican Green or Red Rice.
Makes 6 servings.
Morning announcements...
Celebrating birthdays this past Saturday - Mrs. DeWitt and PreK aide Miss Renee Retzlaff 🎂
Celebrating birthdays this past Saturday - Mrs. DeWitt and PreK aide Miss Renee Retzlaff 🎂
Today the grades 6, 7, and 8, ELA classes participated in the Dress Like a Book Character Challenge! A variety of characters were represented—from The Outsiders and Percy Jackson to The Diary of Anne Frank and the Harry Potter universe. Check out these creative literary costumes!
The 7th grade class each read a line from “The Delight Song of Tsoai-talee” by N. Scott Momaday. We may be apart in distance, but this poem brought us together!!!
St. Stephen School
Fifth Grade Nutrition Cookbook
As we learned about nutrition, we found out that many different kinds of food exist all around the world. We thought it would be nice if we could share our favorite foods with others so that we can all have a better appreciation for the cultures and traditions of the families at St Stephens. We hope you enjoy our recipes.
Bon Appetit!!
HALUSKI ACCORDING TO MY GRANDPA BOB
Submitted by Kenley Martin
Ingredients:
3 pounds of potatoes
3 pounds of onion
Flour
2 eggs
1 stick Butter
Salt
Pepper
2 bricks of white Sharp cheese
PART ONE
-Rinse and peel potatoes and onions
-Boil potatoes and drain
-Soak potatoes in cool water
-Fry onions in a pan with butter
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART TWO
-Chop potatoes
-Make pulp
-Add two onions to pulp
-add salt, pepper to pulp
-add eggs
-add flour to dough and mix by hand
***make sure it is more gooey than dry***
While you make the dough, start a big pot of water to boil.
Form dough into chunks and add chunks to boiling water.
When chunks float pull out and add to a colander.
When “noodles” are done add to a skillet.
<><><><><>><><><><><><><><><><><><><><><><><><><><><><><><><
PART THREE
In a large skillet melt a stick of butter and add the “noodles”.
***it is recommended to use and electric skillet***
Add shredded white sharp cheese
Let this simmer on low for an hour.
Check regularly and gently stir or fold.
IRISH SODA BREAD
Submitted by Corban Burke
Ingredients:
3 ½ cups of All Purpose Four
1 teaspoon of baking soda
1 Tablespoon of coarse sea salt or 2 ½ teaspoons table salt
1 ½ cups of buttermilk
Directions:
Preheat oven to 425 degrees
Whisk together your dry ingredients. Add the buttermilk, and stir until the mixture just comes together.
Turn out onto a floured surface and knead until it forms a smooth ball. Dust the ball with flour and place on a baking sheet. Use a sharp knife to cut a 1 inch deep cross in the top of the loaf.
Bake in the oven for about 35 minutes or until golden brown.
Remove from the oven, place on a rack and let cool. Enjoy.
PINEAPPLE CAKE
Submitted by Anna DeRose
Ingredients:
1 box of yellow cake mix
1 (20 ounce) can crushed pineapple
3 eggs.
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C) Spray a 9 x 13 inch pan with non-stick cooking spray.
2. Combine cake mix, pineapple (with juice), and eggs until well- mixed.
3. Pour in the pan, bake for 30-35 minutes.
4. Let cool then, top with cool-whip and refrigerate for about 20 minutes.
ENJOY!
GERMAN POTATO SALAD
Submitted by Riley Coghlan
Ingredients:
4-5pounds of red potatoes
10-12 slices of bacon
1 ½ cups chopped sweet onion
1 green apple, finely chopped or grated
4 Tbsp flour
4 Tbsp sugar
4 tsp salt
1 tsp celery seed
½ tsp pepper
1 ½ cups water
⅔ cup of apple cider vinegar
Directions:
Add 2 tsp of salt to a large pot and boil the potatoes until they are fork tender. Once the potatoes have cooled, peel and slice them. Cook the bacon in a large pot until crisp, remove from the pan and crumble. Cook the onions in the bacon grease until they are golden brown.
In a small bowl, whisk together the flour, sugar, remaining 2 tsp salt, celery seed, and pepper. Add to the onions; cook and stir until bubbly, then remove from heat. Stir in the water and vinegar. Return the pan to the stove and bring to a boil, stirring constantly. Stir and boil for about 1 minute. Add the sliced potatoes, apple, and crumbled bacon to the dressing. Stir until the potatoes are coated and heated through. (Sprinkle with chopped parsley to serve)
This recipe reheats will and tastes better the longer it sits!!
BREADED CHICKEN
Submitted by Lilly & Olivia Williams
Ingredients - Enough chicken breasts for your family
Directions:
-Butterfly a whole chicken breast in half
-Dip the breast in a whipped egg to coat
-Roll it in seasoned Italian bread crumbs or Panko bread crumbs
-Place the breaded chicken in a baking dish and bake in the oven at 350 degrees for 35 minutes. When done, let sit for 5 minutes, plate and enjoy!!
MACARONI AND CHEESE
Submitted by Natalie Karski
Ingredients:
16oz elbow macaroni - cooked
16oz bag sharp cheddar cheese
½ cup milk
Onion flakes, parsley,salt,pepper,bread crumbs
Directions:
Mix macaroni,cheese, parsley,onion flakes, salt and pepper.
Put in casserole dish
Pour milk over all and top with breadcrumbs.
Bake at 350 degrees for 20-30 mins
Let sit for 5 mins before eating
MOM’S CHICKEN STUFF
Submittedby Mia Maddalena
Ingredients:
2 cups of cooked chicken
1 Tbsp lemon juice
2 cups of bread cubes
2 Tbsp melted butter
1 ½ cups chopped celery
2 Tbsp onion
½ tsp pepper
1 cup cheddar cheese
1 can Cream of Mushroom soup
¾ cup mayo
Directions:
Mix all the ingredients in a baking dish and bake in a 350 degree oven for 30 minutes
TEXAS CAVIAR!!
Submittedby Emma Wagner
Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Ingredients:
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 Tbsp minced garlic
1 pint cherry tomatoes, quartered
1-8 oz bottle of Zesty Italian dressing
1-15 oz can of black beans, drained
1-15 oz can of black-eyed peas, drained
½ tsp ground coriander
1 bunch fresh cilantro, chopped
Directions:
Mix everything together and dip those chips!! Enjoy!!
PROSCIUTTO PASTA
Submitted by Lauren Fritsch
Ingredients:
2 boxes of penne pasta
1 package of prosciutto in thin slices
¾ cup of zesty italian dressing
1 cup of chopped mozzarella cheese into tiny squares
Directions:
Boil 4 cups of water over high heat, once bubbles appear on the surface pour in the pasta and cook for 7-10 minutes until tender. Combine with prosciutto, cheese, pasta, and dressing. Serve hot or cold.
EGG-LESS COOKIE DOUGH
Submitted by Ben Sander
Ingredients:
3/4 cup of brown sugar
1/4 cup melted butter
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
1 pinch of salt
1/2 cup chocolate chips
Directions:
mix together and refrigerate. Enjoy!
MY MOM’S GUMBO
Submitted by Evelyn Meinhold
Ingredients:
1 cup flour
1 cup vegetable oil
1 pound chicken, cut into small pieces
1 pound smoked sausage, cut into small pieces
1 large green pepper, chopped
1 large onion, chopped
4 scallions, chopped (including the green tops)
6 Tbsp chicken bouillon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
5 bay leaves
Directions:
Over medium/high heat, add a little oil to a heavy pan alternating with a little flour. Heat slowly until all the flour and oil are added (it should be a chocolate color). Add vegetables and stir. Add 6 cups of water and the boullion to a crock pot. Transfer vegetables, meat, and spices to a crockpot and heat on low for 6-8 hours. Serve with white rice.
CHRISTMAS CUT-OUT’S
Submitted by Jaxen Pyc
Ingredients:
1 cup sugar
½ pound butter
2 large eggs
2 ½ cup flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
⅛ teaspoon nutmeg
Preparation:
Preheat oven to 375 Cream, butter, and sugar: add eggs
Sift and add the rest of the ingredients
Let dough sit, then roll and cut out the cookies
Place on a baking sheet and bake for 6-8 min.
Enjoy!
PASTA SALAD RECIPE
Submitted by Olivia Lange
Ingredients:
8 ounces penne pasta
1 cup broccoli florets
1 cup sliced carrots
1 cup cherry tomato halves
1 cup bite size mozzarella cheese balls
1 cup sliced salami pieces
1 cup italian dressing
½ cup chopped red onion
Directions:
Cook pasta as directed on the package. rinse under cold water; drain well.
Place pasta in a large bowl, add the remaining ingredients and toss gently to cover.
Refrigerate 4 hours or until ready to serve, then toss lightly before serving.
QUESILLO DE COCO (Coconut Caramel Cream)
Submitted by Kati Sippel
Preheat oven to 250 degrees
Ingredients:
6 eggs
3 Cups condensed milk
3 cups unsweetened coconut milk
1 tsp vanilla
½ cup raisins (optional)
For caramel:
½ cup water
½ cup white sugar
Directions:
To prepare the caramel, boil the ingredients over low heat until a thick, light brown caramel forms. Pour carefully into a baking pan and spread all over (be careful to avoid hot caramel burns).
Mix all the ingredients for the quesillo and stir until they are completely mixed. (** whisk the eggs by hand, an electric mixer will change the consistency of the dessert **) Pout into the mold, taking care not to disturb the caramel layer. Bake in a hot water bath (bain-marie) until a knife inserted in the center comes out clean, about 45 minutes.
Loosen the edges of the quesillo; place a serving plate on top of the mold (one that will retain the syrup) and turn over. Chill before serving.
N’Awlins Style Muffuletta Sandwiches
Submitted by Mrs. Kenline
Muffulettas are a favorite in New Orleans and what makes them special is the Italian salad mix you use. Here’s the recipe for the mix and you can make more than you need and store it in the refrigerator. It gets better as it sits, so you’ll want to make it up a day or two ahead of time.
Directions:
Combine the following ingredients in a large mixing bowl:
½ cup finely sliced celery
½ cup cauliflower, finely chopped
½ cup carrots, finely chopped
¼ cup olives w/pimentos, chopped
2 Tbsp pepperoncini, chopped
1 clove garlic, minced
2 Tbsp EVOO
To make the Muffulettas:
Large Kaiser rolls, sliced
Sliced Genoa Salami
Sliced Ham
Sliced Provolone cheese
Lightly toast the rolls under the broiler. Spread the bottom half of the toasted roll with the salad mix. Place layers of equal amounts of cheese, ham, and salami and top with more of the salad mix. Return to the oven and heat just until the cheese begins to melt.
Carefully remove the bottom half of the sandwich from the oven and top with the other half of the roll. This sandwich is great warm from the oven, or once it has cooled off. Bon Appetit!!
(Cooks Note: You can also make these sandwiches with other deli meat combinations, the salami and ham are the traditional meats used and what we enjoy the most)
Pollo a la Crema (Chicken in Cream Sauce)
Submitted by Mr. Kenline (from Mrs. Kenline’s recipes)
Ingredients:
1 ½ lbs skinless, boneless chicken
2 cloves garlic, thinly sliced
1 ½ cups onions, thinly sliced
8 oz fresh mushrooms, sliced
1 fresh Jalapeno pepper, seeded and thinly sliced
1 fresh Poblano pepper, seeded and thinly sliced
2 cups sweet peppers, thinly sliced (red, yellow, orange)
¼ cup fresh cilantro, chopped
1 tsp chili powder
2 Tbsp olive oil
1 tsp kosher salt
¼ cup heavy whipping cream
Directions:
-In a medium bowl, combine chicken strips with chili powder and ½ tsp salt, toss to coat.
-In an extra-large skillet, heat oil over medium heat. Add chicken, cook about 5 minutes or until no longer pink. Transfer to a clean bowl and set aside.
-Add the onions and garlic to the hot skillet, cook for 2 minutes. Add the Jalapeno and Poblano peppers and the remaining salt. Cover and cook for 5 minutes, stirring occasionally. Add mushrooms and sweet peppers, cover and cook, stirring occasionally, for an additional 8 minutes, or until tender.
-Stir in cream and cooked chicken, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Simmer, uncovered, about 5 minutes or until the cream has thickened slightly. Stir in cilantro. Season to taste.
-If desired, serve with Mexican Green or Red Rice.
Makes 6 servings.
Fifth Grade Nutrition Cookbook
As we learned about nutrition, we found out that many different kinds of food exist all around the world. We thought it would be nice if we could share our favorite foods with others so that we can all have a better appreciation for the cultures and traditions of the families at St Stephens. We hope you enjoy our recipes.
Bon Appetit!!
HALUSKI ACCORDING TO MY GRANDPA BOB
Submitted by Kenley Martin
Ingredients:
3 pounds of potatoes
3 pounds of onion
Flour
2 eggs
1 stick Butter
Salt
Pepper
2 bricks of white Sharp cheese
PART ONE
-Rinse and peel potatoes and onions
-Boil potatoes and drain
-Soak potatoes in cool water
-Fry onions in a pan with butter
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PART TWO
-Chop potatoes
-Make pulp
-Add two onions to pulp
-add salt, pepper to pulp
-add eggs
-add flour to dough and mix by hand
***make sure it is more gooey than dry***
While you make the dough, start a big pot of water to boil.
Form dough into chunks and add chunks to boiling water.
When chunks float pull out and add to a colander.
When “noodles” are done add to a skillet.
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PART THREE
In a large skillet melt a stick of butter and add the “noodles”.
***it is recommended to use and electric skillet***
Add shredded white sharp cheese
Let this simmer on low for an hour.
Check regularly and gently stir or fold.
IRISH SODA BREAD
Submitted by Corban Burke
Ingredients:
3 ½ cups of All Purpose Four
1 teaspoon of baking soda
1 Tablespoon of coarse sea salt or 2 ½ teaspoons table salt
1 ½ cups of buttermilk
Directions:
Preheat oven to 425 degrees
Whisk together your dry ingredients. Add the buttermilk, and stir until the mixture just comes together.
Turn out onto a floured surface and knead until it forms a smooth ball. Dust the ball with flour and place on a baking sheet. Use a sharp knife to cut a 1 inch deep cross in the top of the loaf.
Bake in the oven for about 35 minutes or until golden brown.
Remove from the oven, place on a rack and let cool. Enjoy.
PINEAPPLE CAKE
Submitted by Anna DeRose
Ingredients:
1 box of yellow cake mix
1 (20 ounce) can crushed pineapple
3 eggs.
Directions:
1.Preheat the oven to 350 degrees F (175 degrees C) Spray a 9 x 13 inch pan with non-stick cooking spray.
2. Combine cake mix, pineapple (with juice), and eggs until well- mixed.
3. Pour in the pan, bake for 30-35 minutes.
4. Let cool then, top with cool-whip and refrigerate for about 20 minutes.
ENJOY!
GERMAN POTATO SALAD
Submitted by Riley Coghlan
Ingredients:
4-5pounds of red potatoes
10-12 slices of bacon
1 ½ cups chopped sweet onion
1 green apple, finely chopped or grated
4 Tbsp flour
4 Tbsp sugar
4 tsp salt
1 tsp celery seed
½ tsp pepper
1 ½ cups water
⅔ cup of apple cider vinegar
Directions:
Add 2 tsp of salt to a large pot and boil the potatoes until they are fork tender. Once the potatoes have cooled, peel and slice them. Cook the bacon in a large pot until crisp, remove from the pan and crumble. Cook the onions in the bacon grease until they are golden brown.
In a small bowl, whisk together the flour, sugar, remaining 2 tsp salt, celery seed, and pepper. Add to the onions; cook and stir until bubbly, then remove from heat. Stir in the water and vinegar. Return the pan to the stove and bring to a boil, stirring constantly. Stir and boil for about 1 minute. Add the sliced potatoes, apple, and crumbled bacon to the dressing. Stir until the potatoes are coated and heated through. (Sprinkle with chopped parsley to serve)
This recipe reheats will and tastes better the longer it sits!!
BREADED CHICKEN
Submitted by Lilly & Olivia Williams
Ingredients - Enough chicken breasts for your family
Directions:
-Butterfly a whole chicken breast in half
-Dip the breast in a whipped egg to coat
-Roll it in seasoned Italian bread crumbs or Panko bread crumbs
-Place the breaded chicken in a baking dish and bake in the oven at 350 degrees for 35 minutes. When done, let sit for 5 minutes, plate and enjoy!!
MACARONI AND CHEESE
Submitted by Natalie Karski
Ingredients:
16oz elbow macaroni - cooked
16oz bag sharp cheddar cheese
½ cup milk
Onion flakes, parsley,salt,pepper,bread crumbs
Directions:
Mix macaroni,cheese, parsley,onion flakes, salt and pepper.
Put in casserole dish
Pour milk over all and top with breadcrumbs.
Bake at 350 degrees for 20-30 mins
Let sit for 5 mins before eating
MOM’S CHICKEN STUFF
Submittedby Mia Maddalena
Ingredients:
2 cups of cooked chicken
1 Tbsp lemon juice
2 cups of bread cubes
2 Tbsp melted butter
1 ½ cups chopped celery
2 Tbsp onion
½ tsp pepper
1 cup cheddar cheese
1 can Cream of Mushroom soup
¾ cup mayo
Directions:
Mix all the ingredients in a baking dish and bake in a 350 degree oven for 30 minutes
TEXAS CAVIAR!!
Submittedby Emma Wagner
Here’s a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Ingredients:
½ onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 Tbsp minced garlic
1 pint cherry tomatoes, quartered
1-8 oz bottle of Zesty Italian dressing
1-15 oz can of black beans, drained
1-15 oz can of black-eyed peas, drained
½ tsp ground coriander
1 bunch fresh cilantro, chopped
Directions:
Mix everything together and dip those chips!! Enjoy!!
PROSCIUTTO PASTA
Submitted by Lauren Fritsch
Ingredients:
2 boxes of penne pasta
1 package of prosciutto in thin slices
¾ cup of zesty italian dressing
1 cup of chopped mozzarella cheese into tiny squares
Directions:
Boil 4 cups of water over high heat, once bubbles appear on the surface pour in the pasta and cook for 7-10 minutes until tender. Combine with prosciutto, cheese, pasta, and dressing. Serve hot or cold.
EGG-LESS COOKIE DOUGH
Submitted by Ben Sander
Ingredients:
3/4 cup of brown sugar
1/4 cup melted butter
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
1 pinch of salt
1/2 cup chocolate chips
Directions:
mix together and refrigerate. Enjoy!
MY MOM’S GUMBO
Submitted by Evelyn Meinhold
Ingredients:
1 cup flour
1 cup vegetable oil
1 pound chicken, cut into small pieces
1 pound smoked sausage, cut into small pieces
1 large green pepper, chopped
1 large onion, chopped
4 scallions, chopped (including the green tops)
6 Tbsp chicken bouillon
1 tsp garlic powder
1 tsp salt
½ tsp pepper
5 bay leaves
Directions:
Over medium/high heat, add a little oil to a heavy pan alternating with a little flour. Heat slowly until all the flour and oil are added (it should be a chocolate color). Add vegetables and stir. Add 6 cups of water and the boullion to a crock pot. Transfer vegetables, meat, and spices to a crockpot and heat on low for 6-8 hours. Serve with white rice.
CHRISTMAS CUT-OUT’S
Submitted by Jaxen Pyc
Ingredients:
1 cup sugar
½ pound butter
2 large eggs
2 ½ cup flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
⅛ teaspoon nutmeg
Preparation:
Preheat oven to 375 Cream, butter, and sugar: add eggs
Sift and add the rest of the ingredients
Let dough sit, then roll and cut out the cookies
Place on a baking sheet and bake for 6-8 min.
Enjoy!
PASTA SALAD RECIPE
Submitted by Olivia Lange
Ingredients:
8 ounces penne pasta
1 cup broccoli florets
1 cup sliced carrots
1 cup cherry tomato halves
1 cup bite size mozzarella cheese balls
1 cup sliced salami pieces
1 cup italian dressing
½ cup chopped red onion
Directions:
Cook pasta as directed on the package. rinse under cold water; drain well.
Place pasta in a large bowl, add the remaining ingredients and toss gently to cover.
Refrigerate 4 hours or until ready to serve, then toss lightly before serving.
QUESILLO DE COCO (Coconut Caramel Cream)
Submitted by Kati Sippel
Preheat oven to 250 degrees
Ingredients:
6 eggs
3 Cups condensed milk
3 cups unsweetened coconut milk
1 tsp vanilla
½ cup raisins (optional)
For caramel:
½ cup water
½ cup white sugar
Directions:
To prepare the caramel, boil the ingredients over low heat until a thick, light brown caramel forms. Pour carefully into a baking pan and spread all over (be careful to avoid hot caramel burns).
Mix all the ingredients for the quesillo and stir until they are completely mixed. (** whisk the eggs by hand, an electric mixer will change the consistency of the dessert **) Pout into the mold, taking care not to disturb the caramel layer. Bake in a hot water bath (bain-marie) until a knife inserted in the center comes out clean, about 45 minutes.
Loosen the edges of the quesillo; place a serving plate on top of the mold (one that will retain the syrup) and turn over. Chill before serving.
N’Awlins Style Muffuletta Sandwiches
Submitted by Mrs. Kenline
Muffulettas are a favorite in New Orleans and what makes them special is the Italian salad mix you use. Here’s the recipe for the mix and you can make more than you need and store it in the refrigerator. It gets better as it sits, so you’ll want to make it up a day or two ahead of time.
Directions:
Combine the following ingredients in a large mixing bowl:
½ cup finely sliced celery
½ cup cauliflower, finely chopped
½ cup carrots, finely chopped
¼ cup olives w/pimentos, chopped
2 Tbsp pepperoncini, chopped
1 clove garlic, minced
2 Tbsp EVOO
To make the Muffulettas:
Large Kaiser rolls, sliced
Sliced Genoa Salami
Sliced Ham
Sliced Provolone cheese
Lightly toast the rolls under the broiler. Spread the bottom half of the toasted roll with the salad mix. Place layers of equal amounts of cheese, ham, and salami and top with more of the salad mix. Return to the oven and heat just until the cheese begins to melt.
Carefully remove the bottom half of the sandwich from the oven and top with the other half of the roll. This sandwich is great warm from the oven, or once it has cooled off. Bon Appetit!!
(Cooks Note: You can also make these sandwiches with other deli meat combinations, the salami and ham are the traditional meats used and what we enjoy the most)
Pollo a la Crema (Chicken in Cream Sauce)
Submitted by Mr. Kenline (from Mrs. Kenline’s recipes)
Ingredients:
1 ½ lbs skinless, boneless chicken
2 cloves garlic, thinly sliced
1 ½ cups onions, thinly sliced
8 oz fresh mushrooms, sliced
1 fresh Jalapeno pepper, seeded and thinly sliced
1 fresh Poblano pepper, seeded and thinly sliced
2 cups sweet peppers, thinly sliced (red, yellow, orange)
¼ cup fresh cilantro, chopped
1 tsp chili powder
2 Tbsp olive oil
1 tsp kosher salt
¼ cup heavy whipping cream
Directions:
-In a medium bowl, combine chicken strips with chili powder and ½ tsp salt, toss to coat.
-In an extra-large skillet, heat oil over medium heat. Add chicken, cook about 5 minutes or until no longer pink. Transfer to a clean bowl and set aside.
-Add the onions and garlic to the hot skillet, cook for 2 minutes. Add the Jalapeno and Poblano peppers and the remaining salt. Cover and cook for 5 minutes, stirring occasionally. Add mushrooms and sweet peppers, cover and cook, stirring occasionally, for an additional 8 minutes, or until tender.
-Stir in cream and cooked chicken, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Simmer, uncovered, about 5 minutes or until the cream has thickened slightly. Stir in cilantro. Season to taste.
-If desired, serve with Mexican Green or Red Rice.
Makes 6 servings.