Green named Storm Lake Elementary assistant principal

Abbey Green of Storm Lake is looking forward to serving as assistant principal of Storm Lake Elementary School beginning July 1. She taught ESL at Storm Lake High School for five years and has served as multilingual programs director since August 2020; she was also PK-12 instructional coach in the district since August, 2016. In addition, this past year she taught ELL (English language learner) for the Newell-Fonda district.

Abbey earned a master’s degree from Northwestern College in educational leadership and is currently pursuing a doctorate in curriculum and instruction from the University of Northern Iowa.

“I love the Storm Lake community and I’m excited to take on this new role,” she commented.

Abbey is from the Des Moines area –– Pleasant Hill ––- and Zach is from Harlan. They met at UNI. This summer Abbey will return to UNI for a week-long residency.

“We came here for my job and we haven’t looked back,” she mentioned. Abbey’s husband Zach is an ER nurse at BVRMC. They have three children: Truman, nine years old, is in fourth grade, Florence, five, is in the dual language program in kindergarten and Astrid is one. With three small children, the Greens keep busy with their activities. Truman plays baseball, football and basketball. “He loves it all,” Abbey smiled. Florence is into gymnastics. And as for Astrid –– “She’s happy to be here.”

Abbey said, “I have a very good husband.” The Green family enjoys walking on the laketrail and exploring the county and its parks. In her limited free time, Abbey loves to read, both fiction and non-fiction. These are several of the Green’s favorite family recipes.

Concord Grape Pie

From Alice Green, my husband’s grandma

Remove skins from 5½ c. of concord grapes, separating and keeping the skins and pulp.

Put the pulp in a saucepan without water and bring to a rolling boil.

While hot, run through a sieve to remove the seeds.

Mix strained pulp with skins.

Add 1⅓ c. of sugar and 4 tbsp. of flour to mixture.

Sprinkle with 1 tsp. lemon juice and dash of salt.

Pour grapes into a pie crust.

Top with 1⅓ tbsp. of butter.

Cover with top pie crust.

Sprinkle with sugar.

Bake for about 45 minutes at 400 degrees.

Mississippi Pot Roast

4-5 lb. chuck roast

1 Ranch dressing packet

1 au jus gravy packet

1/4 c. butter Pepperoncini peppers to taste (we put in the whole jar with the juice!)

Cook on low for eight hours in a slow cooker and serve over potatoes. We like it best served over baked sweet potatoes.

Cherry Delight

From my grandma, Greta Neff

1 c. fine graham cracker crumbs

3 tbsp. sugar

1/4 c. soft butter

Mix crumbs, sugar and butter; press into 8 x 8 baking pan. Bake at 375 degrees for 3-5 minutes until golden brown.

Mix 8 oz. softened cream cheese, 1/2 c. sugar, 2 cups of Cool Whip.

Pour mixture on top of cooled crust.

Top with 1 can cherry pie filling.

Refrigerate and serve.