Example Schedule for Pioneer Heritage Day
(all children, parents, and teachers are encouraged to dress up)

8:30 – 9:30   watch The Premiere movie of Little House on the Prairie
9:30 – 10:00  square dance (community volunteers)
10:00 – 10:30  “Making Soil-Lab Recipe” (high school horticulture teacher)
10:30 – 10:40  restroom break
10:40 – 12:00  recipe groups:  children make lemonade, cornbread, and apple pies
12:00 – 12:45  picnic lunch provided by local grocery store and recipes children made (parents invited)
12:45 – 1:00  clean up/restroom break
1:00 – 1:30  parents tour classroom displays of antiques, quilts, etc. brought in by children, parents, and teachers/pictures of children and parents who dressed up
1:30 – 2:00  storyteller (native community volunteer)
2:00 – 2:45  writing/art activity:  have children write a journal entry describing their day “back in time” and draw a picture to go along with it
2:45 – 3:00  get ready to go home

*writing extension:  within the next 2–3 days, make sure children write thank-you notes to      everyone involved with Pioneer Heritage Day

Recipes

Lemonade:
For six servings you will need:
Lemons, 5 large or 6 medium
Granulated sugar, 1 ½ cups
Ice, crushed or cubes
2 quart bowl
Kitchen towel
Wooden spoon or potato beetle
3 quart pitcher
Knife

Put lemons in bowl, cover with boiling water, and let stand for 2 minutes.  Pour off water, wipe out bowl, and place lemons on towel.  Pressing as  you go, roll each one to dry it and free up juice.

Slice the lemons thin.  So you do not lose any juice, either hold them over the bowl while slicing or cut on a saucer or grooved board.  Place slices in bowl, sprinkling each layer with sugar until it is all used up.  Let stand 25 to 30 minutes.  Press well with spoon or beetle, taking care not to break up the pulp.

Put bowl contents in pitcher and fill with 3 quarts of cold water.  Stir and pour into tall glasses containing ice.

Cornbread:
2 boxes Jiffy corn muffin mix
1 can creamed corn
¼ cup oil
1 small container sour cream
3 eggs

Mix all ingredients together in a bowl.  Grease a pan and pour cornbread into pan.  Bake at 400 degrees for 40-50 minutes.

Apple Pie:
2 frozen pie crusts
1 can apple pie filling

Pour filling into 8-inch unbaked pie shell.  Take second pie crust and cut long straight strips.  Place the strips on top of pie filling in a lattice design.  Place in a 375 degree oven for 30–35 minutes or until desired brownness.

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