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8th Grade

This week in Life Skills - (November 20th- 24th)
Monday (20th) -  Machine Sewing Review / Puppets
Tuesday (21st) - FCCLA Visit from High School
Wednesday (22nd) - No School
Thursday (23rd) - No School -Thanksgiving
Friday (24th) - No School

CHILI


1 lb. hamburger

1 large can of tomato soup

1-2 cans of beans (kidney)

3 Tablespoons Chili Powder

other ingredients optional


Cook Hamburger in a skillet over medium heat until completely brown. Drain Meat.  Add Tomato soup, beans (with liquid) and Chili Powder. Heat Through, Serve.



CHICKEN NOODLES



12 oz. Bag Egg Noodles
1  Can Cream of Chicken Soup
2  Cans Cooked Chicken


Fill a Dutch oven ¾ full with water.  Cover and place over high heat until it comes to a rolling boil.  Remove lid and add noodles.  Cook until they are al’ dente.  Drain in a colander.  Return to the Dutch oven and add soup and drained chicken.  Heat through, season to taste (salt, garlic salt etc.) and serve.




 

MINI MONKEY BREAD

1 tube buttermilk biscuits

1/4 cup sugar

1/2 teaspoon cinnamon

¼  cup margarine

2 Tablespoons brown sugar


Preheat oven to 350 degrees.  In a small microwave safe bowl, mix cinnamon and sugar only together.  Open and cut each biscuit into 4 pieces.  Roll pieces in the cinamon/sugar mixture until evenly coated. Place 4-5 pieces in ungreased muffin cups. (makes about 8).  Add butter and brown sugar to the unused cinnamon and sugar mixture. Microwave for 30 seconds.  Stir together and microwave for 30 more seconds.  Carefully drizzle over the roll pieces. Bake at 350 degrees for 10-12 minutes. Cool Slightly and lift out as single rolls.



Santa Fe Chicken
4 chicken breasts, skinned and deboned cut into strips
1 can chicken broth
1 jar salsa
1 cup uncooked rice
Cheddar cheese

 Put chicken broth and salsa in skillet. Bring to boil. Add rice and chicken. Cook over medium heat for 20 minutes-stirring occasionally.

Top with cheese and serve.


RICE CRISPIE SQUARES

4 Tablespoons Butter

10 oz. Bag Marshmallows

6 cups rice cereal


In a microwave safe bowl melt 3T. of the butter in the microwave for 30 seconds or until melted. Toss marshmallows in butter and microwave an additional 90 seconds. Stir in cereal and press into a 9”X13” pan buttered with the remaining 1 T. of butter. Cool, and cut in 24 pieces.

PASTA SALAD

1 Box of Rainbow Pasta of Choice
1/2 Bottle Italian Dressing
1 Package of Frozen Mixed Vegetables


Fill a Dutch oven ¾ full with water.  Cover and place over high heat until it comes to a rolling boil.  Remove lid and add pasta.  Cook until it is al’ dente.  Drain in a colander and rinse.  In a large bowl add dressing and frozen vegetables.  Chill and serve cold.

                                       FAUX LASAGNA
                                        1 box of rotini
1 jar meat flavored spaghetti sauce
1 cup racotta cheese
2 cups garted mozerella cheese
 Fill a Dutch oven ¾ full with water.  Cover and place over high heat until it comes to a rolling boil.  Remove lid and add pasta.  Cook until it is al’ dente.  Drain in a colander. Return pasta to the dutch oven and stir in spaghetti sauce, ricotta cheese and mozzerella cheese until covered.



                        
                            









Supplies needed for SHORTS

1 ½ yards of cotton or cotton/polyester WOV

EN fabric (no knits please)  *        

1  yard non-roll elastic (5/8”, ¾” or 1” wide)           

1 spool of matching all purpose thread (Be careful not to purchase button, quilting or embroidery thread)


*An old bed sheet will work well for fabric if you would like.

* Students should pre-shrink the fabric before bringing it to class.  By washing and drying fabric as you would the garment after it is constructed, you will avoid shrinkage of the garment.

* Polar Fleece Fabric is NOT recommended for this p

roject!

 



 Whipped Cream

1/4 - 1/3 cup sugar

1 cup (1/2 pint) heavy whipping cream

1/2 teaspoon vanilla

Place the sugar into the mixing bowl and add the whipping cream and vanilla. Using an electric mixer, cream the ingredients until they reach stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds.


Butter

                                                                                    

1 cup (1/2 pint) heavy

whipping cream

1/2 teaspoon salt (optional)

Place cream and salt into mixing bowl.  Beat with an electric mixer on high speed until the mixture turns a light yellow and looks like scrambled eggs and milk. Drain off the milk and press the butter between a papertowel. Continue doing this until butter is the consistancy of soft dough.  Form butter into desired shape and chill for 2 hours.


Frog Eye Salad

3/4 cup acini di pepe pasta, uncooked
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1 (8 ounce) can crushed pineapple, drained
2 (11 ounce) cans mandarin oranges, drained
2 cups Cool Whip
3 cups miniature marshmallows
1⁄2 cup coconut (optional)

Cook pasta in boiling water; drain and rinse with cold water.
In small bowl make instant pudding with milk. Chill Drain pineapple, mandarin oranges. Combine pasta,vanilla pudding, pineapple, oranges and marshmallows in large bowl. Fold in whipped cream and top with coconut.