COLLEGE BOUND conƟ nued
was also a member of the school safety commiƩ ee.
Logan excelled in his studies, according to GHS instructor Shaunda Davis.
“I am an Advanced Placement English teacher with twelve years of experience, and I have had the pleasure of teaching Logan on several diī erent occasions,” said Davis. “He was in my Pre-AP English class as a freshman and was also a member of my Advanced Literature and ComposiƟ on class. This rigorous schedule
is enough to keep anyone busy, but Logan’s busy world doesn’t stop there.”
Added Davis: “Logan is also extremely acƟ ve in acƟ viƟ es outside of school, all of which have shaped and molded him in the amazing young man he has become. He was a member of the high school band and football team for four years. He also works many hours at (his job) while sƟ ll excelling in academics. Logan has taken advantage of every educaƟ onal opportunity Grove Public Schools has
to oī er. He takes his high school career very seriously and I am excited to see what the future has in store for him. He is one of the sweetest young men and one of the ⇒ nest scholars I have had the privilege to teach during my career.”z
Shawnee Milling conƟ nued
Double Chocolate Bananas Foster Cake 1/2 cup shortening 1/2 cup buƩ er, soŌ ened 2 1/2 cups brown sugar, packed 5 eggs
1/2 cup buƩ er pecan syrup 1 banana, mashed 2 ounces unsweetened chocolate, melted 2 1/4 cups shawnee best all-purpose ⇓ our, siŌ ed 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup buƩ ermilk 1 teaspoon vanilla 1 cup mini semi-sweet chocolate chips 1 cup whipping cream 1/2 cup powdered sugar 1 cup buƩ er, soŌ ened 1 (7 ounce jar) marshmallow cream 1 cup powdered sugar 1 tablespoon rum 2 bananas, sliced
Preheat oven to 325°F and grease three nine-inch round pans.
Cream shortening and 1/2 cup buƩ er. Gradually add brown sugar, mixing at medium speed. Add eggs, one at a Ɵ me, followed by syrup, bananas and chocolate.
Mix together ⇓ our, salt, baking powder and baking soda. Gradually add to baƩ er, alternaƟ ng with buƩ ermilk and vanilla. SƟ r in chocolate chips.
Pour into pans and bake about 25 minutes or unƟ l toothpick inserted comes out clean. Cool 10 minutes. Transfer cakes to wire racks and let cool completely.
For the ⇒ lling, whip cream and slowly add the powdered sugar. Refrigerate unƟ l cake is ready to frost.
For the frosƟ ng, cream buƩ er, then beat in the marshmallow cream and powdered sugar. Beat on high three minutes or unƟ l spreading consistency. Add rum and blend.
Place one cake layer on cake plate. Top with whipped cream. Thinly slice one banana on top of cream. Add second later and repeat with whipped cream and second banana. Place third layer on top.
The original mill.
Cream of Chicken Soup 1 package Shawnee Milling Country Gravy Mix 1 1/2 cups water 14 1/2 ounce can chicken broth 4 1/2 ounce can chicken with broth or 3/4 cup diced cooked chicken 1/4 cup onion, chopped 1/4 cup celery, chopped 1 tablespoon buƩ er or cooking spray 1/8 teaspoon black pepper 1/8 teaspoon poultry seasoning (opƟ onal)
Bring 1 1/2 cups of water to a boil. In a separate container, blend the gravy mix with the chicken broth unƟ l lump free.
Add the gravy mixture to the boiling water and whisk unƟ l thickened. Remove from heat.
Sauté onions and celery in buƩ er or use cooking spray. Add onions, celery, chicken and seasonings to soup base. Heat thoroughly.
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