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Hi-Life II Vol X March 2012

Hi-Life II Vol X March 2012

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Published by Ralph Carlson
Hi-Life from the Class of '57, Lee's Summit High School
Hi-Life from the Class of '57, Lee's Summit High School

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Published by: Ralph Carlson on Mar 17, 2012
Copyright:Attribution Non-commercial


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LSHS Class of 1957
Vol X # 3
March 2012
Ed Heinlein, E IC Emeritus
Top ‘o the mornin’ to ya
! (My Irish comes out
every March … sorry) Thought it would be fun to put
pictures of our Class Officers for each of our 4 years at LSHS in as Photos of the Month; however, the 1954
didn’t publish a group picture of officers, so will just be able to list names
for our Freshman year(as was done back then) . . .
 Freshman Class Officers
Robert Ray Dunning, President Danny Krell, Vice-PresidentKaren Winterowd, Secretary Bob Jones, Treasurer
Photos of the Month
Guess Terrywas absenton pic day!
Sophomore Officers
An update from our
“fearless leader”
 Ed Heinlein
Who’s coming to the
 WOW! Be sure to save the weekend of June 8-
10. It’ll
be the first time for several of us toattend the Golden Reunion on Sunday the 10
. Marilyn Pruyn said that the sign-up forms andinfo for this unique gathering of alums whose Classes were graduated 50 or more years ago willbe sent out on March 19th.
 Now, I’m gonna do something I know you all will agree is verydifficult for me. I’m gonna hush up (on this event, only, however)!But I am more than pleased that we will also be celebrating the Class’s 55
with a Reunion onthe Friday and Saturday (June 8 & 9).
Yep, the M’s are at it again!
Here’s what I am told is
the Plan, so far:Friday evening we will be gathering at the house of 
Roy Hatfield
in Lakewood. We are each to
 bring heavy hors d’oeuvres, deserts or the like so we can have kind of a munching light supper while we get caught up on each other’s new or refurbished tall tales. This is no sit
-down formaldinner, as Roy has told me he will be hiding all the good linen, Havilland china and especiallythe silver flat wear. I guess he knows his Classmates
well! This is a drop-in affair startingsix-ish and ending whenever.On
Saturday evening
our dinner will be held at the
Argyle Room at Lakewood
. Roy hasarranged that we can have their private room
Also, we are going to be able to order fromtheir regular menu and pay separately (they accept cash or credit/debit cards). We will be able toorder drinks from the no-host cash bar in the restaurant. We can gather at 6:00 and eat at 7:00.No events are scheduled for Saturday afternoon, at least at this time. Details (addresses,directions and maybe even a rough map) will follow in the next two issues of HI-LIFE II.
Scholarship Update
. We have raised the amount of the Award to $1500 (from $1,000), at leastfor 2012. More on the changes we are starting will be covered is those issues, and we will have ameeting of the Committees during our 55th/ Golden Reunion weekend.
In the meantime
, ourScholarship Award Ceremony will be held at
1:00 in the Brockman Lecture Hall on a Fridayin mid-to-late April.
More details soon.
I cannot tell you how gratifying it is to see the young
man or woman react to this presentation and meet the “winner” and the parents. I have always
thought attending pays honor to the student, the School, the Class and ourselves. And it is overin 15 minutes. Please seriously consider attending if you possibly can.So . . .
see you in June!
From Sharon’s Kitchen . . .
Sharon’s Kitchen is planning ahead toward Easter Sunday Morning
---whether it be Sunrise Servicebreakfast or brunch later. The prepare-
ahead French Toast and the baked fruit dish couldn’t be easier or 
more delicious
 —and you don’t have to think about finding
expensive out-of-season fresh fruit. Thisshould serve 8 to 10 people
Baked French Toast Casserole
1 loaf French bread8 large eggs2 cups half and-half 1 cup milk 2 Tbls granulated sugar1 teas vanilla extract¼ teas cinnamon¼ teas nutmegDash saltPraline Topping, recipe followsSyrup
Slice bread into 20
diagonal slices, 1” thick. Arrange slices in a generously buttered 9x13” pan in
2 rows, overlapping the slices.In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt andbeat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the breadslices, making sure all are covered evenly with the milk/egg mixture. Spoon some in between theslices. Cover with foil and refrigerate overnight.The next day, preheat oven to 350 degrees. Spread the Praline Topping evenly over the bread andbake for 40 minutes, until puffed and lightly golden. Serve with maple or other flavored syrup oyour choice
Praline Topping
½ pound (2 sticks) butter1 cup light brown sugar1 cup chopped pecans2 Tbls light corn syrup½ teas cinnamon½ teas nutmegCombine all ingredients in a medium bowl and blend well.
Gingered Baked Fruit
 1 (20oz) can pineapple, drained1 (16oz) can pears, drained1 (16oz) can peach halves, drained1 (6oz) jar maraschino cherries, drained¼ cup butter ½ Tbls ginger¾ cup brown sugar ½ Tbls cinnamon
Combine fruit in a 1 ½ quart casserole dish. Melt butter; add sugar and spices, stirring untilsmooth. Pour ginger mixture over fruit. Bake at 325 degrees for 30 minutes

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