By Elaine Rassel
This year’s Cooking School was presented by Jackie Grage, a resident of Remsen. Her helpers included her mother, Lynn Galles and daughter, Taya Grage.
This was Marcus’ Sesquicentennial anniversary. Our recipe booklet was called “Picnic Cookout”. People 150 years ago did go places and eat! Maybe it wasn’t exactly the food presented in the recipes in this book, but nevertheless, whenever people gathered, there always seemed to be “food” mentioned!
We registered in and received a small cup of drink. It was not sweet (I like it when it is strong!). It was “Cherry Limeade Drink”.
1-2 liter bottle of Sprite or 7- up.
1 can frozen concentrate limeade
1 (10 oz.) jar of maraschino cherries cut into very small pieces.
1-2 limes (optional for serving purposes)
In a large pitcher, combine Sprite, frozen limeade and entire jar of maraschino cherries (including the syrup). Mix SLOWLY. Pour over ice and add a wedge of lime.

Another recipe of hers was “Birthday Cake Puppy Chow”.
9 cups Chex rice cereal
Three-fourths cup of Funfetti cake mix
One-half cup Powdered sugar
1 3 oz rainbow sprinkles
1 16 oz. Package of vanilla candy coating
Pour Chex cereal into a large bowl with a lid. In a separate bowl, combine Funfetti cake mix and powdered sugar. Set aside. Melt candy coating according to directions on the package. Once melted, pour candy coating over Chex cereal. Fold together. Add one-third of the bottle of sprinkles to the mixture. Fold together. Add another one-third of the bottle of sprinkles to the mixture. Fold together. Pour cake mix and powdered sugar mixture on the top of the cereal mixture. Place lid on bowl, seal, and shake all the ingredients together.
(I’m writing ingredients as you see it, due to the fact that one time when I had written them as, the computer the article was sent to, didn’t accept this way. We were thankful a reader called and let us know that she couldn’t understand any of the amounts. So, I’m doing it the long way!)

There was a recipe for “Cashew-Chicken Pasta Salad” that was passed around for us to try.
One and a half boneless chicken breasts, cooked and diced. She uses rotisserie chicken, sometimes.
3 cups of uncooked spiral pasta
One Tablespoon cider vinegar
2 celery stalks
One and one-half tsp. salt
One half cup diced green pepper
One and one-half tsp. lemon juice
6 green onions, chopped
2 cups cashew halves
One and one-half cups mayonnaise
Three-fourths cup of brown sugar
Cook pasta according to the package; drain. Rinse in cold water. Combine chicken, pasta, celery, and green pepper. In a small bowl, combine the mayonnaise, brown sugar, vinegar, salt and lemon juice, pour over pasta mixture. Toss to coat. Cover and refrigerate at least 2 hours. Stir in cashews right before serving. Enjoy!
She did speak on other recipes in this booklet but they were not made up to serve to us.
Gina had a long table of gifts that merchants gave in support of this Cooking School program that she called out numbers for. Some were lucky while I was not!
The recipe booklet cover was designed by Barb Cave from Country Creations.
Helpers behind the scenes were Carrie Lux, Danielle Schlenger, Gina Rassel, Robin Jenness, Kim Hicks, Ginell Wetter, Lisa Alesch, Shelly Pick, and Laura Letsche.
There were 45 businesses that contributed to this Cooking School. THANKS to them!. The Cookbook was printed by Farmers State Agency and THANKS to them, also.