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Cheerleaders helping Lions serve up food and fun this Sunday


by: BARB RANDALL  - At right, Claudia Herrera, a senior cheer leader from Lake Oswego High, and MacK Larson, a junior cheer leader from Lakeridge High, will be taking food orders and serving meals for the Lake Oswego Lions Club on Sunday during the Collector Car Show at George Rogers Park. With them is Ron Erickson in his 1953 Sunbeam Alpine.Seems like whenever we have a large community celebration, like Oswego Heritage Council’s 14th annual Collector Car and Classic Boat Show this Sunday, the Lake Oswego Lions Club steps up to make sure we are well fed.

They plan to do it again this weekend and have put a fun spin on offering their their regular fare of pancakes and burgers. While the Collector Car Show is going on in George Rogers Park you can place an order for a Lions Club breakfast or lunch with a cheer leader from the Lake Oswego high schools.

“We’re going to have car hops, just like in the olden days,” said Sally Ford, Lions Club first vice president and co-chair for the food sales at the car show. “We have asked members of the Lakeridge and Lake Oswego high rally squads to be our car hops, take orders and then deliver the meals to our customers.”

No need to wait in line, just take a seat at the tables arranged on the lawn at George Rogers and one of the friendly teens will cheerfully greet you to take your order.

From 8 to about 10:30 a.m. you can order a pancake breakfast with cakes, sausage, coffee and/or juice for $6, served by the Lakeridge squad. When breakfast service ends, the LOHS squad takes over. On the lunch menu are hamburgers, chips and a drink for $7 or all beef hot dogs, chips and a drink for $5. Coffee, water and sodas are available for $1 each.

Now why would the Lions go to all this trouble to enlist the aid of the teens in their fundraising?

“It’s just a fun way to tweak our fundraising efforts,” said Ford. “Who wouldn’t like to be served a plate of pancakes or a hamburger from one of these young ladies?”

And that frees up the Lions Club members to focus on the cooking for the throngs: at the 60th annual Fourth of July pancake breakfast they served more than 3,000 of us.

The Lake Oswego Lions Club uses funds generated from the food sales to support many projects, including Boy Scouts and Campfire Council, Little League baseball, high school baseball teams, Guide Dogs for the Blind, Oregon Lions Sight and Hearing Foundation, Lions Club International Foundation, Lions Project Canine Companion for Independence, Oral Hull Foundation for the Blind, Camp Taloali for the Deaf, Ronald McDonald House, Salvation Army, Founding for Fighting Blindness, Heifer Project International, Gales Creek Diabetic Camp Foundation, Flags for First Graders, Down Syndrome Oregon Buddy Walk, the optician training program at Coffee Creek Correctional Facility, Ross Scott Scholarships for high school seniors, the Oregon Lions Sight and Hearing Foundation Bowl-a-Thon, Lake Oswego Parks and Rec and emergency situations as they arise.

I asked Sally if she wanted to share the recipes the Lions use for pancakes or their burgers. She said their recipes aren’t secret: they use Krusteez mix for the pancakes and season the heck out of the burgers as they put them on the grill, so it must taste so good because it’s made with love.

Be sure to support the Lions at breakfast, lunch or both on Sunday.

Bon Appetit! Eat something wonderful!

The recipe today is for a quick low-fat, no-cholesterol potato salad. Serve it alongside the Grilled Tuna Steaks with Cantaloupe Salsa for a festive summer dinner.

Potato, Cucumber and Dill Salad

Serves 4

A quick low-fat, no-cholesterol side dish.

2 pounds baby red potatoes, sliced

3 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons country-style Dijon mustard

6 tablespoons canola oil

1/2 cup chopped fresh dill

3/4 pound pickling cucumbers, sliced

Fresh dill sprigs

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

Adapted from Bon Appetit, July 1992.

Randall welcomes your questions and food research suggestions. She can be reached at 503-636-1281, ext. 100, or by email at This email address is being protected from spambots. You need JavaScript enabled to view it..