Good Attendance for Good Grades

Every fall I had to have a flu shot. Because I was the daughter of a doctor I was put through this ordeal every year. My dad would bring the vaccine home from the office and the brave children (I was one of those) would line up and get their shots. The fearful kids would run and hide hoping to avoid the pain. It was part of the Moody wellness program that also included frequent hand washing and never sharing germs. I was so afraid of germs I wouldn’t dare take a bite of someone else’s candy bar or drink out of someone else’s glass for fear of getting a dreaded disease.

My dad was very wise and a good example of staying healthy. Every day he was exposed to so many germs as he took care of his sick patients, yet I can’t remember him missing work because of illness. The only time I remember seeing him in bed during the day was after he had open heart surgery. As for me, I rarely missed school. If I ever complained of feeling sick, I got a mini physical exam. If I didn’t have a fever or other symptoms I had to go to school.

Now looking back on my success in school, I can definitely see a connection to attendance and good grades. In 9th grade, the year I got a certificate of merit for perfect attendance, I also got my best report card and a 4.0 for my final grades. In high school when I got involved in extra curricular activities, my attendance went down and so did my grades. My lowest grades came at BYU when I went on tour for 10 days performing with the Sounds of Freedom. Too bad I didn’t have a private tutor to help me get through those tough classes.

There were a few time I remember getting sick, usually with a flu bug that had my stomach in turmoil. I hated throwing up more than anything else. I tried sipping 7 up until my stomach could hold down real food. I was so thankful for hot soup and crackers that seemed to work like magic, making me feel better again.

It has been said that chicken soup is good for whatever ails you. Now there is scientific evidence that it really is true. Search the Internet and read how it helps relieve the symptoms of colds and flu. It’s also a good comfort food on cold winter days and on Halloween it helps if you eat it before you eat too many treats. If you don’t have time for homemade, keep your shelves stocked with soup ready to eat. Better yet, develop the good health habits that will keep you feeling good and happy to be in school every day.

Creamy Chicken Noodle Soup

2 lbs. boneless chicken breasts

4 cups water

3 tsp. chicken soup base

1 cup chopped onions

2 cups sliced carrots

2 cups diced celery

2 10 1/2-ounce cans chicken broth

Egg noodles (about 16 oz.)

1 cup frozen peas

1 can cream of chicken soup

1/2 cup water

1/2 tsp. thyme leaves

1/4 tsp. pepper

Salt to taste

In a large pan, cover chicken breasts with enough water to cover. Simmer about 20 minutes or until cooked completely. Remove chicken. Add soup base, vegetables and the rest of the water. Simmer until vegetables are tender. Add noodles and chicken broth. Simmer until noodles are done. Add peas, seasonings and cream of chicken soup that has been thinned with water. Cut chicken up in chunks and add. Heat and serve.

Homemade Egg Noodles

Beat 1 egg, 3 Tbsp. water and 1/2 tsp. salt. Stir in 1 cup flour and then knead dough on a well-floured surface until smooth. Divide into two balls and roll each out very thin. Allow to dry for at least an hour, turning over two or three times. Roll each up like a jelly roll and cut into 1/4 inch strips. Unroll and let noodles dry about 20 minutes. You can store them in a plastic bag to be used later.

A Unique Anniversary Tradition

My wedding anniversary is usually a quiet celebration for the two of us. I like fixing Mike his favorite dinner and staying at home. He prefers taking me out to my favorite restaurant. We rarely plan a romantic get-away because June is the time to get my garden growing. My brother, Michael, however has a very unique anniversary tradition. He and his wife, Maria, host a party for friends and family. Their annual Jell-O Fest has become an event that I look forward to every year.

Maria and Michael came up with this idea sixteen years ago. Jell-O was not normally served at their home because of the high sugar content. They thought it would be great fun just once a year to splurge and have a buffet of anything made with Jell-O. Activities include a Jell-O puzzle and singing the famous “Jell-O Song” in a round. That was the beginning of what is now a fun get-together planned around their special day, September sixth.

This year’s fest was well attended. Over 50 people came representing 16 different families. Sixteen creative Jell-O items were entered into the contest. Milton Moody baked pastries filled with cheesecake pudding and lingonberry jam. Milo Calvin Moody brought a lime Jell-O salad, the kind that made our state famous. (Utah is the only state to prefer lime Jell-O over red!) Rachel Jones brought a chocolate dessert that was amazing, and Elisabeth Oldham won the award for the “Most Original Use of Jell-O,” sculpting a snowman out of Jell-O and a little bit of water. Everyone who entered got a prize and an elegant certificate of merit. I was honored to win the “Sweepstakes” award with my Angel Berry Delight.

The celebration is not limited to Provo. This year, my sister and her husband enjoyed Lime Cottage Cheese Salad in Switzerland. Michael and Maria have held their Jell-O Fest in Haiti for three years and one year in Jerusalem. The next three years they will have their party in paradise: Michael will be a temple president in Tahiti. So while they will be packing three packages of Jell-O and leaving us, their children will carry on with the tradition here. After all, Utah is the Jell-O Capital of the World (www.awesomeamerica.com) and the Moody family knows how to celebrate.

Angel Berry Delight
By Marilyn Atwood

1 cup sugar
4 Tbsp. cornstarch
1 3 oz. pkg. raspberry gelatin
2 cups water
1 8 oz. pkg. cream cheese, softened
1 8 oz. carton raspberry yogurt
1/2 cup powdered sugar
1 cup heavy cream, whipped
1 angel cake cut into 1-inch cubes
3 cups fresh raspberries *
1 can whipped topping

Make a glaze by mixing sugar, cornstarch and gelatin a saucepan. Add water, bring to a boil and cook until thickened. Set aside to cool. In a small bowl, beat cream cheese until smooth. Blend in powdered sugar and yogurt. Fold in cream. In a 4 qt. clear glass bowl, layer a third of the cake cubes, glaze, raspberries and cream mixture. Repeat to make three layers. Garnish with whipped topping and more raspberries. Cover and refrigerate for at least 2 hours or overnight. * Substitute strawberries, blueberries or use all three.

Share Your Abundant Harvest

My first garden was a good learning experience for me. I purchased the seeds, everything I thought my family would eat, then I carefully followed the directions on the back of the package. When it came to the zucchini and cucumber seeds, I opened up the package and planted all the seeds. I ended up with 11 hills of zucchini and 20 hills of cucumbers! I had never heard the joke “How do you plant zucchini? Plant three plants and hope that two of them dies.”

I soon found out that everyone who likes zucchini usually has one or two plants in their backyard. I couldn't give away my surplus and was probably picking a dozen a day. Not wanting to waste any, I decided to look for new recipes. For just a dollar I got twenty pages of tried and true recipes from the USU Extension Service, everything from pickles to pancakes. I enjoyed testing the many recipes and most often my family enjoyed eating my culinary creations.

That first year I had wonderful zucchini, but the past two years something has gone wrong. Instead of getting new seeds, I've been freezing my seeds and using them again. The seed package says “Black Beauty” a nice dark green variety, but my zucchini are lighter green with stripes. I call them “zebra zucchini”. Even though they taste the same, I usually don't give them away because they look so strange.

Even if I had perfect produce this year I have been too busy to pick it. Thank goodness for my daughter and her four enthusiastic children who love harvesting the garden and I'm so glad to share with them. Summer is a great time for healthy meals that include lots of fresh vegetables from the garden. Children learn to love and eat vegetables when they help grow and harvest them.

Here's another zucchini joke: "Do you know why Mormons lock their cars when they go to church in the summer? So they don't come out and find their car full of zucchini!" I think it is a blessing to have an abundance. Just have lots of good recipes and friends to share your harvest with.

Zucchini Picnic Cake

Marilyn Atwood

2 3/4 cup flour (or half whole wheat)

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

1 3/4 cup sugar

1/2 cup melted butter

1/2 cup oil (or applesauce)

2 eggs

1/2 cup sour cream (or buttermilk)

1 tsp. vanilla

2 cups grated zucchini

Sift flour, baking powder, soda, cinnamon and salt together. Set aside. In a large bowl, cream the sugar, butter, oil and eggs. Add sour cream, vanilla and dry ingredients, stirring until blended. Stir in zucchini. Spread in a 10x15 inch pan that has been well greased. Sprinkle on the top a mixture of ½ cup packed brown sugar, 1 cup chocolate chips and ¾ cup chopped nuts. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Instead of sugar topping frost with Carmel Frosting: Melt 6 Tbsp. butter in a sauce pan. Add 1/4 cup milk and 1 cup brown sugar and bring to a boil. Remove from heat and add 1/8 tsp. soda, 1/3/4 cups powdered sugar and 1 tsp. vanilla. Beat with electric beaters until smooth.