Russellville High School - Climax Yearbook (Russellville, AR)

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SWEET .DE S Y nfl 1' . rtatncu ClllSlllt s Cream Puffs l cup water V2 cup butter l cup unsifted flour V4 teas. salt 4 eggs lBUVlll'ES Preheat oven to 425F, Com- bine butter and water in medi- um pan and cook until butter is melted and mixture comes to a hard boil. Lower heat, stir in flour and salt. Cook and stir l minute or until mixture forms a ball. Remove from heat. Add eggs l at a time, beating well until mixture is smooth. Drop by heaping teaspoonfuls, 3 inches apart on a cookie sheet aft ,ah ' , f X - - lined with aluminum foil. fDou- ble cookie sheets, one on top of the other, will keep the bottoms of the puffs from burning.J Bake for l5 minutes and reduce the oven temperature to 350F. cooking an additional 35 minutes. Do not open oven door for the first 30 minutes, but check thereafter for puff and browness, Five minutes before they're done, reach in the oven and make two or three small slits with a small knife in each cream puff to allow steam to escape. Cool. Cut off tops and remove any soft dough from the inside. Fill with desired fillings. Makes I2 puffs. Chocolate Filling l can U4 ouncesj sweetened condensed milk 2 squares unsweetened chocolate V4 teaspoon salt V4 cup hot water V2 teaspoon vanilla I cup whipping cream, In top ofa double boiler, over boiling water, combine condensed milk, chocolate and salt. Cook, stirring constantly until mixture is a very thick pudding consisten- cy fabout 8 or I0 minutesl. Stir in water, continue to cook 2 to 5 minutes, stirring until mixture thickens again. Remove from heat and stir in vanilla. Cool to room temperature and fold in whipped cream. Chill. Spoon into cream puffs. Replace tops and sprinkle with confectioner's su- Combine first three ingredients. Cut in but- ter, add eggs. Spread yd of dough in bottom of greased l5 V2Xl0 V2 inch pan. Place apples in a row on dough. Com- bine sugar 8L cinnamon. r Sprinkle over apples. V2 teas. cinnamon Press remaining dough flat. Cut into strips. Ar- range in crisscross fashion on apples. Bake at min. Glaze with confectioner's whipped confection's sugar gar. Apple Strudel 4 cups flour 2 cups sugar it V2 teas. salt 5 l V2 cup margarine ' '- 2 eggs H ., Z apples, sliced , 1 2 cup suga . ki x A 76 t 350F. for 40 sugar glaze. Vorstellung des deutschen Vereins. German Club held monthly socials at members' homes. During socials they had guest speakers, slide presentations, German games, and lots of food. At school they learned new words and numbers by play- ing German Scrabble and Bingo. Each member was encour- aged to bring a German food to share with the club. German Club won 3rd place in the car division of the Homecoming Parade. Members participated in the Foreign Language Festi- val at Fayetteville and also traveled to Emmy's German res- taurant in Fort Smith. A German style progressive dinner highlighted Spring events. fabove rightj German Club-Hirst rowj David Shaw, Mary Kay Cogswell, Sheri Doll, Amy Trigg fpresidentj, Paul Neal, Isecond rowj Mrs. M.C. Freeman fsponsorj, Janet Wachtendorf, Beth Grace, Margaret Dorman, Stephanie Bowden, Tony Anderson, Sheila Smith, Thora Forbes. fflghfj Ger- man Club captures 3rd place in the RHS Homecoming Parade with the theme Cheers to the Cyclones, Brew the Mountaineers French German! l 46 Presentation du club francais. French Club held monthly socials at members' homes. The club attended the Foreign Language Festival in Fayetteville and also took a trip to Andre's French restaurant in Little Rock. French Club co- hosted lunch buffets to invite foreign language prospects. fabovej French Club-mrs! rowj Tanya Austin, Phylisa Carruth, Sherri O'Bannon, Diana Phillips, Windie Littrell, Linda Phillipsg fsecond rowj sponser, Mrs. M.C. Freeman, Mari Kincaid, Shaleigh Hutchinson, Katrina Hutchinson, Tracy Moncrief, guest speaker A.C. Moncrief, Debbie Ridings, Istandingj David Shaw, Vincent Elliott, Jim Crouch, David Bunton, Natalie Canerday, Terence Freeman, Lori Robbins, Jim Jennen, Christl Cozort.

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,5 . J. anvrlsfrlc rrounrsaas f l Art Club won first place in the Homecoming Parade's car division and also placed in the FTA tricycle race. During December the club took a trip to the Little Rock Art Center. Ileftj Art Club-Mary Foster, Mary Kay Cogswell, Kim BFS-WCF, Danna Dodd, John McMahon, Greg Moore, Sarah Knight, Mark Bourne, Dean Olson. Art Club values Ms. Jewell's devo- tion . Ueftj Art Club president Danna Dodd Qthird con- testant from rightj awaits the gun's signal before she pedals the club to 2nd place during the FTA tricycle race. frightj Mark Bourne, Dean Olson, and John McMahon give their re- action to an example of a 'Modern Realists Painting'. This example, which looks like a photo- graph instead of a paint- ing, was at the Little Rock Art Center. L 1,1 2 ' 72 -N xfhgx all Iabovej Geneology Cl - Phylisa Carrut James Foster, Laurie Don , - sor Mr. Billings, David u . e tj James Foster looks on as ylisa Carruth fills out an ancestor chart that displays her family tree. X45 'ljhe Geneology Club is designed for students who wish to trace their family tree to its roots. Members are sometimes surprised that their ancestors were famous or infamous persons. t Uriah raulhvnhvinw Art-Geneologyf l45

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fabovej Spanish Club entry in the car division of the Homecoming Parade shows South of the Borderu Cyclone spirit with the theme Hit the Moun- taineers . lt features an armed Cyclone attacking a ball-shaped Mountaineer. fupper rightj Spanish Club-Hirst rowj Danna Dodd, Jim Bryson, Clay Harris Qpresidentj, Katrina Hutchinsong Isecond rowj Mrs. Marilyn Binns Qsponsorj. Terrill Lambert, Mary Foster, Rosemary DePalma, Amy Shields, Lea Harp- er, Stacy Randallg Ithird rowj Tom Hughes, Vic Hogg, Rita Carr, Angela Price, Julie Pletcher, Beverly Heiser, Ginny Houston, Regayla Loveless. fabovej Club members chow down on chili, cheese dip, and Mexican casserole. The club meets one Thursday a month and members are encouraged to bring a Mexican food to the meeting. gm'- QA anaivissi oodff ' .gg 5? - Bunuelos Sift flour, measure, then sift again with salt, baking powder, and sugar into a bowl. 3 lf3 cups all-purpose flour Add butter and rub into flour with your l teaspoon salt fingertips until mixture is like coarse meal. l teaspoon baking powder Beat eggs lightly with milk, then pour into flour mixture and stir until dough forms a solid mass. Turn dough out onto board. and knead lightly for 2 minutes or until smooth. Cut dough into balls the size of marbles and let stand I5 minutes. Roll each ball on a lightly floured board into a very thin pancake 4 inches in diameter. Cut a hole in center with a thimble. After you roll out the circles of dough, place them in a single layer on waxed paper until you are ready to cook. Fry in hot deep fat f375F.J until puffed and golden brown, about 30 seconds on each side. Drain on paper towels. Use one or both of the following coatings. Makes 6 dozen. l V2 tablespoons sugar V4 cup butter or margarine 2 eggs V2 cup milk Salad oil for deep frying Sugar or Glazed coating Sugar-Coated Bunuelos. Mix l cup granulated sugar and l teaspoon cinna- mon in a paper bag. Reheat Bunuelos in a 250F. oven for 5 minutes: then shake gently, one at a time, in bag to coat with sugar-cinnamon mixture. Glazed Bufiuelos. Place W cup each granulated sugar, light brown sugar ffirmly packedj, and water in a frying pan. Add l tablespoon butter or margarine, l teaspoon cinnamon, and l tablespoon dark corn syrup. Heat, stirring, until sugar melts, then boil rapidly for l to 2 minutes, or until two drops of syrup run together off spoon. The glaze will still be a thin syrup. Remove from heat and cool for l minute, then place Bufiuelos in pan, one at a time, and spoon over syrup until coated on both sides. Drain on wire rack for 30 minutes. The coating will be slightly tacky, but not drippy. Makes enough to glaze about 20 Bufiuelos. Presentando el club de Espaiiol. Spanish Club began the year with monthly meetings. They celebrated Christmas with guitar music, singing, and a Mexican banquet. Members vis- ited incoming sophomores in February to promote involve- ment with a foreign language. During the Spring, members helped organize a Mardi Gras celebration which also included the other foreign language clubs. Some club members partici- pated in thewNational Spanish Exam held at UCA in Conway. The club co-sponsored lunch buffets during International For- eign Language Week. They also took a trip to Casa Bonita, a Mexican restaurant in Little Rock.