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| BACK TO SCHOOL Recipes! |
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| AUGUST 2008 |
RECIPE INGREDIENTS:
2 cups sunflower seeds, raw
1 cup pine nuts
1 cup pumpkin seeds, raw
1 cup cranberries, dried and sweetened
1 cup raisins
Called bitter berries by the Cape Cod Pequot Indians and later dubbed "crane berries" by
European settlers... who noted that this berry's vine blossoms resemble the neck, head,
and bill of a crane. Cranberries add a sweet tartness to this harvest snack mix.
1. Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well
combined.
2. Transfer some to a festive bowl to serve as an appetizer. Makes 6 cups.
We love this recipe! You can even substitute nuts that you think your kids would like
better. This will be a great snak the week of Thanksgiving!
Your kids will LOVE these! LOONEY LIPS!
Readers Digest
You Will Need
1/4 cup chunk-style peanut butter
2 tablespoons reduced-fat soft-style cream cheese
1/8 teaspoon ground cinnamon
1 medium-size red apple, cored and cut into 16 wedges
Miniature marshmallows
What to Do
1. In a small bowl, stir peanut butter, cream cheese, and cinnamon until well mixed. Spread
1 side of each apple wedge with a thin layer of the peanut butter mixture.
2. Stick together 2 wedges to make "fat lips." Tuck in a few marshmallow "teeth."
Serves: 8
Olympic Gold Medal Cookies
All Recipes.com
INGREDIENTS
* 1 cup butter, softened
* 1 cup light brown sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 pinch salt
* 3 cups rolled oats
* 1/2 cup wheat germ
* 1 1/4 cups golden raisins
* 1 1/3 cups chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, cream
together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating
well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt;
gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop
cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies
slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking. 3. Bake for 15 to
20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing
to a wire rack to cool completely.
2 cups sunflower seeds, raw
1 cup pine nuts
1 cup pumpkin seeds, raw
1 cup cranberries, dried and sweetened
1 cup raisins
Called bitter berries by the Cape Cod Pequot Indians and later dubbed "crane berries" by
European settlers... who noted that this berry's vine blossoms resemble the neck, head,
and bill of a crane. Cranberries add a sweet tartness to this harvest snack mix.
1. Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well
combined.
2. Transfer some to a festive bowl to serve as an appetizer. Makes 6 cups.
We love this recipe! You can even substitute nuts that you think your kids would like
better. This will be a great snak the week of Thanksgiving!
Your kids will LOVE these! LOONEY LIPS!
Readers Digest
You Will Need
1/4 cup chunk-style peanut butter
2 tablespoons reduced-fat soft-style cream cheese
1/8 teaspoon ground cinnamon
1 medium-size red apple, cored and cut into 16 wedges
Miniature marshmallows
What to Do
1. In a small bowl, stir peanut butter, cream cheese, and cinnamon until well mixed. Spread
1 side of each apple wedge with a thin layer of the peanut butter mixture.
2. Stick together 2 wedges to make "fat lips." Tuck in a few marshmallow "teeth."
Serves: 8
Olympic Gold Medal Cookies
All Recipes.com
INGREDIENTS
* 1 cup butter, softened
* 1 cup light brown sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 pinch salt
* 3 cups rolled oats
* 1/2 cup wheat germ
* 1 1/4 cups golden raisins
* 1 1/3 cups chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, cream
together the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating
well with each addition, then stir in the vanilla. Combine the flour, baking soda, baking powder, and salt;
gradually stir into the creamed mixture. Finally, stir in the oats, wheat germ, raisins and walnuts. Drop
cookies by heaping tablespoonfuls onto the prepared cookie sheets. Wet hands and flatten cookies
slightly. Cookies should be about 3/4 inch thick, and 2 1/2 inches wide before baking. 3. Bake for 15 to
20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing
to a wire rack to cool completely.
Cranberry Nut Snack Mix
FAMILY FUN
FAMILY FUN
FIVE-STAR CARROT CAKE
By WicksWorks Candle Emporium
Featuring a wonderful selection of wedding unity,
hand carved and aromatherapy candles.
http://www.wicksworks.com
Cake:
2 C flour
1 tsp salt
2 C sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 C oil
4 eggs
3 1/2 C grated carrots
1 tsp vanilla
Sift first 6 ingredients together twice. Add oil; beat. Add eggs, one at a time, beating well after each. Add
carrots; beat. Add vanilla; beat until smooth. Bake in two 8" or 9" layer pans (greased and floured) at
350 degrees 50-55 minutes or until toothpick comes out clean.
Icing:
8 oz pkg cream cheese, softened
1/2 stick butter, softened
1 tsp vanilla
2 2/3 C powdered sugar
Beat all ingredients together until smooth. Spread between layers, on top and sides of cooled cake.
By WicksWorks Candle Emporium
Featuring a wonderful selection of wedding unity,
hand carved and aromatherapy candles.
http://www.wicksworks.com
Cake:
2 C flour
1 tsp salt
2 C sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 C oil
4 eggs
3 1/2 C grated carrots
1 tsp vanilla
Sift first 6 ingredients together twice. Add oil; beat. Add eggs, one at a time, beating well after each. Add
carrots; beat. Add vanilla; beat until smooth. Bake in two 8" or 9" layer pans (greased and floured) at
350 degrees 50-55 minutes or until toothpick comes out clean.
Icing:
8 oz pkg cream cheese, softened
1/2 stick butter, softened
1 tsp vanilla
2 2/3 C powdered sugar
Beat all ingredients together until smooth. Spread between layers, on top and sides of cooled cake.
Gouda Lover's Chicken Sandwiches
Southern Living
Ingredients
1 (2 1/2-pound) roasted whole chicken
1 (16-ounce) French bread loaf
1/4 cup mayonnaise
1 (6-ounce) Gouda cheese round, cut into 12 slices
Lettuce
2 medium tomatoes, sliced
1/4 cup honey mustard
Preparation
Slice chicken from bone; set aside.
Split bread loaf horizontally; cut each half crosswise into 4 pieces. Place, cut side up, on a baking sheet.
Broil bread 5 inches from heat (with electric oven door partially open) until lightly browned. Remove from oven.
Spread 4 bread pieces with mayonnaise. Top each with desired amount of chicken slices and 3 cheese slices. (Reserve any extra
chicken for another use.) Top with lettuce and tomato.
Spread remaining bread pieces with honey mustard. Place on top of sandwiches. To carry in lunchbox, wrap in aluminum foil
sandwich wrapper sheets.
NOTE: For hot sandwiches, top 4 bread pieces with chicken and cheese, and broil 2 to 3 minutes or until cheese melts. Proceed as
directed above; serve immediately.
Yield
Makes 4 sandwiches
Southern Living
Ingredients
1 (2 1/2-pound) roasted whole chicken
1 (16-ounce) French bread loaf
1/4 cup mayonnaise
1 (6-ounce) Gouda cheese round, cut into 12 slices
Lettuce
2 medium tomatoes, sliced
1/4 cup honey mustard
Preparation
Slice chicken from bone; set aside.
Split bread loaf horizontally; cut each half crosswise into 4 pieces. Place, cut side up, on a baking sheet.
Broil bread 5 inches from heat (with electric oven door partially open) until lightly browned. Remove from oven.
Spread 4 bread pieces with mayonnaise. Top each with desired amount of chicken slices and 3 cheese slices. (Reserve any extra
chicken for another use.) Top with lettuce and tomato.
Spread remaining bread pieces with honey mustard. Place on top of sandwiches. To carry in lunchbox, wrap in aluminum foil
sandwich wrapper sheets.
NOTE: For hot sandwiches, top 4 bread pieces with chicken and cheese, and broil 2 to 3 minutes or until cheese melts. Proceed as
directed above; serve immediately.
Yield
Makes 4 sandwiches
100% WHOLE WHEAT SANDWICH BREAD
King Arthur Flour
Moist, easy to slice, and 100% whole wheat—no, these are NOT contradictory phrases! This whole-wheat loaf is the ideal everyday
bread, perfect for sandwiches, toast, and French toast or grilled cheese sandwiches.
Our guarantee: This bread will rise 3 1/2" to 4" tall at its center, and will have a moderately fine, even texture inside. It'll taste strongly
of whole wheat.
Ingredients View by: Volume Weight
* 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
* 1/2 cup lukewarm water*
* 1/2 cup lukewarm milk
* 1/2 cup orange juice
* 5 tablespoons melted butter
* 1 1/2 teaspoons salt
* 3 tablespoons sugar
* 1/4 cup nonfat dry milk
* 3/4 cup instant mashed potato flakes
* 3 3/4 cups King Arthur Traditional Whole Wheat Flour or King
Arthur White Whole Wheat Flour
* *Use 2 tablespoons less water in summer (or in a humid
environment), 2 tablespoons more in winter (or in a dry climate).
* 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
* 4 ounces lukewarm water*
* 4 ounces lukewarm milk
* 4 ounces orange juice
* 2 1/2 ounces melted butter
* 1 1/2 teaspoons salt
* 1 1/4 ounces sugar
* 5/8 ounce nonfat dry milk
* 1 5/8 ounces instant mashed potato flakes
* 15 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
* *Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).
Directions
1) Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using
instant yeast, you can skip this step.
2) Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you've
made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough
will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may
appear a bit rough.
3) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 60
to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn
will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90
minutes.
4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about
75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
6) Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center
registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
7) Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
King Arthur Flour
Moist, easy to slice, and 100% whole wheat—no, these are NOT contradictory phrases! This whole-wheat loaf is the ideal everyday
bread, perfect for sandwiches, toast, and French toast or grilled cheese sandwiches.
Our guarantee: This bread will rise 3 1/2" to 4" tall at its center, and will have a moderately fine, even texture inside. It'll taste strongly
of whole wheat.
Ingredients View by: Volume Weight
* 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
* 1/2 cup lukewarm water*
* 1/2 cup lukewarm milk
* 1/2 cup orange juice
* 5 tablespoons melted butter
* 1 1/2 teaspoons salt
* 3 tablespoons sugar
* 1/4 cup nonfat dry milk
* 3/4 cup instant mashed potato flakes
* 3 3/4 cups King Arthur Traditional Whole Wheat Flour or King
Arthur White Whole Wheat Flour
* *Use 2 tablespoons less water in summer (or in a humid
environment), 2 tablespoons more in winter (or in a dry climate).
* 2 1/2 teaspoons active dry yeast or 2 1/2 teaspoons instant yeast
* 4 ounces lukewarm water*
* 4 ounces lukewarm milk
* 4 ounces orange juice
* 2 1/2 ounces melted butter
* 1 1/2 teaspoons salt
* 1 1/4 ounces sugar
* 5/8 ounce nonfat dry milk
* 1 5/8 ounces instant mashed potato flakes
* 15 ounces King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
* *Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).
Directions
1) Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using
instant yeast, you can skip this step.
2) Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you've
made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough
will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may
appear a bit rough.
3) Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's expanded and looks somewhat puffy, about 60
to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn
will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90
minutes.
4) Lightly grease a 9" x 5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
5) Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it's crowned over the rim of the pan by about 3/4", about
75 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
6) Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center
registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
7) Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
| Proud member of Qflea, the worlds largest flea market! |
Buying different types of cheese can be a bit
intimidating... I mean, in these tight economic
times, I would hate to buy a cheese that I
detested! Money down the drain. Well the good
news is that if you go to the 'higher end' food
markets, I'll bet a dollar to a donut they'll give you
a small piece to test. I did that very thing when
visiting Fresh Market in Gainesville one day.
Thanks to them, I found a couple of new, exciting
cheeses to spice things up in the kitchen! So ASK
for a sample. The worst they can say is NO...
intimidating... I mean, in these tight economic
times, I would hate to buy a cheese that I
detested! Money down the drain. Well the good
news is that if you go to the 'higher end' food
markets, I'll bet a dollar to a donut they'll give you
a small piece to test. I did that very thing when
visiting Fresh Market in Gainesville one day.
Thanks to them, I found a couple of new, exciting
cheeses to spice things up in the kitchen! So ASK
for a sample. The worst they can say is NO...
King Arthur Flour
These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth
and shiny on the outside, chewy within.
1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons non-diastatic malt powder or sugar
1 tablespoon salt
2 1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast,
skip this step, simply combining all of the ingredients at once.) Add the white
wheat flour, malt, salt, and enough unbleached flour to make a soft (but not
sticky) dough. Knead well, place in a bowl, and let rise till doubled.
Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into
pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put
4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels
to a lightly greased baking sheet.
When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1
tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated
450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft,
chewy pretzels.
These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth
and shiny on the outside, chewy within.
1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons non-diastatic malt powder or sugar
1 tablespoon salt
2 1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
Mix the sugar, water and yeast; stir to dissolve. (If you're using instant yeast,
skip this step, simply combining all of the ingredients at once.) Add the white
wheat flour, malt, salt, and enough unbleached flour to make a soft (but not
sticky) dough. Knead well, place in a bowl, and let rise till doubled.
Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into
pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put
4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels
to a lightly greased baking sheet.
When all the pretzels have been cooked, paint them with an egg glaze (1 egg mixed with 1
tablespoon water) and sprinkle with salt or seeds (if desired), then bake in a preheated
450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft,
chewy pretzels.
Simply Perfect Pancakes
King Arthur Flour
Malt, rather than sugar, is what sweetens most
food-service (i.e., restaurant/hotel) pancake
mixes. For that typical "diner" taste, try malt in
your pancakes instead of sugar. Our
guarantee: These pancakes will go together
easily, and make a tender, flavorful pancake.
Ingredients View by:
Volume Weight
* 2 large eggs
* 1 1/4 cups milk
* 3 tablespoons melted butter or vegetable oil
* 1 1/2 cups King Arthur Unbleached
All-Purpose Flour
* 3/4 teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons sugar OR 1/4 cup malted milk
powder
* 2 large eggs
* 10 ounces milk
* 1 1/2 ounces melted butter or vegetable oil
* 6 1/2 ounces King Arthur Unbleached
All-Purpose Flour
* 3/4 teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons sugar OR 1/4 cup malted milk
powder
Directions 1. Beat the eggs and milk until light
and foamy, about 3 minutes at high speed of a
stand or hand mixer. Stir in the butter or
vegetable oil.
2. Whisk the dry ingredients together to evenly
distribute the salt, baking powder and
sweetener.
3. Gently and quickly mix into the egg and milk
mixture. Let the batter rest for at least 15
minutes, while the griddle is heating; it"ll
thicken slightly.
4. Heat a heavy frying pan over medium heat,
or set an electric griddle to 350°F. Lightly
grease frying pan or griddle. The pan or
griddle is ready if a drop of water will skitter
across the surface, evaporating immediately.
5. Drop 1/3 cupfuls of batter onto the lightly
greased griddle. Bake on one side until
bubbles begin to form and break, then turn the
pancakes and cook the other side till brown.
Turn over only once. Serve immediately.
King Arthur Flour
Malt, rather than sugar, is what sweetens most
food-service (i.e., restaurant/hotel) pancake
mixes. For that typical "diner" taste, try malt in
your pancakes instead of sugar. Our
guarantee: These pancakes will go together
easily, and make a tender, flavorful pancake.
Ingredients View by:
Volume Weight
* 2 large eggs
* 1 1/4 cups milk
* 3 tablespoons melted butter or vegetable oil
* 1 1/2 cups King Arthur Unbleached
All-Purpose Flour
* 3/4 teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons sugar OR 1/4 cup malted milk
powder
* 2 large eggs
* 10 ounces milk
* 1 1/2 ounces melted butter or vegetable oil
* 6 1/2 ounces King Arthur Unbleached
All-Purpose Flour
* 3/4 teaspoon salt
* 2 teaspoons baking powder
* 2 tablespoons sugar OR 1/4 cup malted milk
powder
Directions 1. Beat the eggs and milk until light
and foamy, about 3 minutes at high speed of a
stand or hand mixer. Stir in the butter or
vegetable oil.
2. Whisk the dry ingredients together to evenly
distribute the salt, baking powder and
sweetener.
3. Gently and quickly mix into the egg and milk
mixture. Let the batter rest for at least 15
minutes, while the griddle is heating; it"ll
thicken slightly.
4. Heat a heavy frying pan over medium heat,
or set an electric griddle to 350°F. Lightly
grease frying pan or griddle. The pan or
griddle is ready if a drop of water will skitter
across the surface, evaporating immediately.
5. Drop 1/3 cupfuls of batter onto the lightly
greased griddle. Bake on one side until
bubbles begin to form and break, then turn the
pancakes and cook the other side till brown.
Turn over only once. Serve immediately.
Junselle's Turkish Gold
Tomato Soup
1can (10 1/2 oz) condensed
tomato soup, 2% low-fat milk
(fill the empty can of tomato
soup with milk), 10 fresh grape
tomatoes-halved, 1 cup fresh
spinach, 1/2 cup JTG., salt
and pepper.
Place soup in saucepan. Add
milk and whisk well. Add
tomatoes, spinach and JTG,
bring to a boil, reduce heat
and simmer abt 5 minutes.
When ready to eat you can
sprinkle fresh Parmesan
cheese on top, drop a
spoonful of sour cream into
your bowl or sprinkle with
bacon bits. How about a nice
slice of garlic bread on the
side! Yummy!!!!
LEARN MORE HERE
Tomato Soup
1can (10 1/2 oz) condensed
tomato soup, 2% low-fat milk
(fill the empty can of tomato
soup with milk), 10 fresh grape
tomatoes-halved, 1 cup fresh
spinach, 1/2 cup JTG., salt
and pepper.
Place soup in saucepan. Add
milk and whisk well. Add
tomatoes, spinach and JTG,
bring to a boil, reduce heat
and simmer abt 5 minutes.
When ready to eat you can
sprinkle fresh Parmesan
cheese on top, drop a
spoonful of sour cream into
your bowl or sprinkle with
bacon bits. How about a nice
slice of garlic bread on the
side! Yummy!!!!
LEARN MORE HERE
DID YOU KNOW...
About 32 million
children were enrolled in
elementary school
(grades 1-8) in October
1995--not significantly
different from 1994 but
nearly 5 million more
than a decade earlier.
http://www.census.gov/Pr
ess-Release/cb97-80.ht
ml
75.8 million: The
number of children and
adults enrolled in school
throughout the country
in October 2005 from
nursery school to
college. That amounts
to about one-fourth of
the U.S. population 3
and older.
http://www.census.gov/Pr
ess-Release/www/releas
es/archives/education/00
7909.html
About 32 million
children were enrolled in
elementary school
(grades 1-8) in October
1995--not significantly
different from 1994 but
nearly 5 million more
than a decade earlier.
http://www.census.gov/Pr
ess-Release/cb97-80.ht
ml
75.8 million: The
number of children and
adults enrolled in school
throughout the country
in October 2005 from
nursery school to
college. That amounts
to about one-fourth of
the U.S. population 3
and older.
http://www.census.gov/Pr
ess-Release/www/releas
es/archives/education/00
7909.html
