Jackson Town Money Saver | January FOM 2023

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New Niche rankings have moved Jackson Local School District up among the best districts in Ohio and named us the No. 1 district in Ohio for student-athletes Way to go Polar Bears! And thank you to our extended Jackson community for your support always.

New Niche rankings have moved Jackson Local School District up among the best districts in Ohio and named us the No. 1 district in Ohio for student-athletes Way to go Polar Bears! And thank you to our extended Jackson community for your support always.

Niche com helps to connect families with neighborhoods and schools The website has indepth profiles of all U.S. school districts and uses a ranking methodology for state and national ratings.

Niche.com helps to connect families with neighborhoods and schools The website has indepth profiles of all U.S. school districts and uses a ranking methodology for state and national ratings.

Jackson Local is among the top 6% of school districts in Ohio and the U.S. Jackson Local is the top-rated district in Stark County in Niche's rankings and it is among the top 12% for the best places to teach in Ohio.

Jackson Local is among the top 6% of school districts in Ohio and the U S Jackson Local is the top-rated district in Stark County in Niche's rankings and it is among the top 12% for the best places to teach in Ohio

In addition to the Niche com rankings, for the fifth straight year, Jackson High School has earned a Great Schools College Success Award The GreatSchools 2022 College Success Award means we are following best practices to prepare students for college success after high school

In addition to the Niche.com rankings, for the fifth straight year, Jackson High School has earned a Great Schools College Success Award. The GreatSchools 2022

College Success Award means we are following best practices to prepare students for college success after high school

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Lentil Soup

INGREDIENTS

• 1 2/3 cups lentils (11 ounces), rinsed

Warm up with these

SOUP-er Reci p es

French Onion Soup

• 1 stick (4 oz) unsalted butter

• 6 cups sliced Vidalia or Spanish onions

w/ Italian Sausage & Escarole

• 5 cups water • 1 bay leaf • ½ tsp. thyme

• 3 cups reduced-sodium chicken broth

• 4 garlic cloves, nely chopped, divided

• 2 tablespoons extra-virgin olive oil

• 1 lb. sweet Italian sausage

– remove casing

• ½ cup ham diced (optional)

• 1 medium onion, nely chopped

• 2 medium carrots, nely chopped

• 2 celery ribs, nely chopped

• 2 tablespoons tomato paste

• 4 cups packed escarole, chopped

• 1 to 2 tablespoons red-wine vinegar

• ½ tsp. oregano • ½ tsp. red pepper

In a large stockpot or Dutch oven set over medium-low heat, sauté the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks. Add tomato paste and cook for 1-2 minutes. Add the chopped ham (optional), chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along with the remaining seasonings/ spices and reduce heat to a simmer. Cook until the lentils are tender, and liquid reduces, about 40-45 min.

Creamy Turkey & Wild Rice Soup

• 1 Tablespoon olive oil

• 2 cups sliced mushrooms

• 3/4 cup celery-chopped

• 3/4 cup carrots-chopped

• Small onion-chopped

• 1/4 cup our • Salt & Pepper

• 1/2 cup sour cream

• 1 Tablespoon parsley

• 2-3 cups turkey or chicken

• 1 box Uncle Ben’s 10 minute wild rice

• 1 carton chicken broth

• Garlic salt & chicken bouillon (optional)

Prepare wild rice according to box instruction - set aside.

In Large soup pan: saute onion, carrots, celery and mushrooms in oil until soft. Add our, salt, pepper & garlic salt cook 2 minutes-stirring. Add broth & bouillon, bring to boil. Simmer 2- 3 minutes

Stir in rice, meat, parsley and sour cream till heated thru (about 2 minutes). I use a butterball frozen turkey breast, roasted it in the oven. Cut up half for the soup and used the other half for a turkey meal.

• Salt and black pepper

• 1 tablespoon all-purpose our

• 1/4 cup dry sherry

• 5 cups beef stock

• 6 sprigs fresh thyme

• 8 slices Gruyere cheese (or Swiss) plus 1 cup

• Grated Gruyere cheese

• 2 cups croutons

In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)

Add the our and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock, bring to a very low simmer; simmer for about 35 min. Preheat the broiler to nish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Cauliflower Stilton Soup

• 1 med. onion, nely chopped

• 2 celery ribs, nely chopped

• 2 1/4 cups cauli ower, cut into 1” orets

• 3 tbsp. unsalted butter or Olive Oil

• 2 cups chicken broth

• 1 cup plus 2 tbsp whole milk

• 1 teaspoon cornstarch

• 1/3 cup crumbled Stilton (or Gorganzola) cheese (2 oz)

• 1/2 cup heavy cream or half-and-half

• 1/4 teaspoon white pepper

• 1/8 teaspoon salt

Town Money Saver

Garnish: Crumbled Stilton & steamed cauli ower orets

Cook onion, celery, and cauli ower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8-10 min. Add broth and 1 cup milk and simmer, covered, until cauli ower is very tender, about 25 min.

Purée cauli ower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 min.

***: You can skip the cornstarch step and use more cauli ower to thicken.