From left are Beth Kilgore, Philadelphia Elementary Parent-Teacher Organization vice president; Trish Bennett, president; and Phoebe Ray, secretary. Not pictured are Ashley Peebles, treasurer, and Nicole Seales,  Dana Rush and Tia Little, officers.
From left are Beth Kilgore, Philadelphia Elementary Parent-Teacher Organization vice president; Trish Bennett, president; and Phoebe Ray, secretary. Not pictured are Ashley Peebles, treasurer, and Nicole Seales, Dana Rush and Tia Little, officers.
The Parent-Teacher Organi-zation at Philadelphia Elementary School will host a number of exciting events before year's end including a fall fun day and trunk-or-treat.

President Trish Bennett said the PTO is committed to the school district, its administrators, teachers and other valuable staff members.

"We do anything we can to encourage the students to do their best," Trish said, noting that the PTO's aim is to help in any way possible.

"We support our teachers with items they need in their classrooms and we encourage parent involvement in all our projects."

Later this month, the PTO will launch a cookie dough sale to raise funds for its numerous projects.

A trunk-or-treat is planned for Saturday, Oct. 27 from 3 to 4 p.m. What's more, the PTO will host a fall fun day after school on Nov. 8.

"We will have games, various activities and food concessions," she said.

T-shirts will also be sold.

"We are going to have all the students submit a fall fun day design," Trish said. "We will have a panel come in and choose the winning design. It will on the T-shirts. That child will be recognized and will receive a special prize."

The PTO also plans to help the Junior Beta Club with its upcoming "uniform swap."

Beta Club members are collecting used uniforms that will be distributed free to students in need.

"We want to help those that have trouble paying for uniforms," Trish said of the Beta project. "The PTO is going to help set up the 'uniform swap' and also help the club with the distribution."

The PTO uses its fundraiser monies to benefit all the PES students.

"We purchased science magazines for the second grade," Trish said. "Last year we gave all staff members at PES gift cards to Wal-Mart as appreciation."

The PTO also purchases mulch each year to assist with campus beautification.

What's more, when students return home with "treasures" for good behavior and grades, parents can thank the PTO!

"We buy the treasure boxes and keep them filled for all grades, pre-K through sixth," Trish said. "We are looking to provide rewards for the ones who scored advanced on the MCT2 test and for Star Students. We want to encourage our students."

The PTO is also credited with providing monies for class trips and parties for those students excelling in the Accelerated Reading Program.

"They go to the skating rink and to the movies," Trish said.

She and other officers of the PTO invite all parents and other interested persons to join with them in any and all of the numerous events planned.

The officers include Beth Kilgore, vice president; Ashley Peebles, treasurer; Phoebe Ray, secretary and Nicole Seales, Dana Rush and Tia Little.

Nikki's Homemade Lasagna

(16 ounce) package lasagna noodles (may use no boil lasagna)

4 cups ricotta cheese

1/4 cup grated Parmesan cheese

4 eggs

salt and pepper to taste

1 teaspoon olive oil

3 cloves garlic, minced

1 (32 ounce) jar spaghetti sauce

1 teaspoon Italian seasoning

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.

In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.

In a medium saucepan, heat oil over medium heat and sauté garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.

Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.

Bake 45 minutes, or until cheese is bubbly and top is golden.


1 pound chicken breasts, roasted and shredded, or rotisserie chicken

1 cup part-skim ricotta cheese

1 cup shredded mozzarella cheese, plus more for topping

1/2 cup grated Parmesan cheese

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons freshly chopped parsley

2 cloves garlic, minced

2 cups Alfredo sauce

8 lasagna noodles cooked according to package directions and cooled slightly

Preheat oven to 350. In mixing bowl, mix cooked shredded chicken, ricotta, mozzarella, and Parmesan cheeses, salt, pepper, parsley, and garlic until combined.

Spread a ladle or two of Alfredo sauce on the bottom of a 9x13 baking dish.

Place out one lasagna noodle on a cutting board, spread about 1/4 cup of the chicken mixture along the noodle and roll it up from one end to the other. Lay the roll seam side down in the pan on top of the Alfredo sauce.

Repeat with remaining noodles and filling. Top with more Alfredo sauce and as much mozzarella cheese as desired.

Bake for 20-30 minutes until heated through and cheese is browned slightly on top.

Shrimp & Crab Bisque

1/4 teaspoon crab boil

2 teaspoons Tony's Creole seasoning

8 ounces cream cheese

2 packages small frozen shrimp

2 cans whole kernel corn, drained

1 bunch green onions chopped

1 stick butter

1 quart half and half

1 can cream of mushroom soup

Saute onions, seasoning and butter in a large pot until tender. Cook shrimp in crab boil for two minutes. Drain and add to other ingredients. Cook until thickened.


1 pound Saltine Crackers

1 1/3 cups oil

1 pack of Hidden Valley salad dressing

1 1/2 tablespoons crushed red pepper

Place crackers in a large container with lid. Mix remaining ingredients and pour over crackers. Turn over crackers in container every 15 minutes for 1 hour. (Do not stir them.)

Remove to another container and let them dry.


1 flour pie shell, I prefer deep dish

3 eggs

1 cup sugar

1 stick of butter

1 tablespoon vinegar

1 teaspoon vanilla butter and nut favor

2 tablespoons cornmeal

Melt butter and mix in all other ingredients. Pour in piecrust and bake at 350 until done. Enjoy!!