Page 16
May 3, 2017
Our School Board
Endorsements
c ontinued from p age 7
LaForte’s help as a school dis-
trict volunteer to find and capture
hundreds of thousands of dollars
in monies earmarked for talented
and gifted programs serving kids
living in poverty that had been
routinely forfeited by the district
is impressive. She also has served
on the PPS bond stakeholder ad-
visory panel and offers a fresh
perspective on problem-solving.
F OOD
Brim-Edwards would bring
her deep connections with Ore-
gon’s political landscape to help
Portland schools. She serves
on the Oregon Education In-
vestment Board and is a senior
director of public engagement
at Nike. As a prior member of
the Portland School Board, she
has the experience to restore
accountability and trust and be
a champion for students and
teachers.
Vegetable Quiche
Ingredients:
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1⁄2 cup onion, diced
1 green bell pepper, diced
2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
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4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
1 dash cayenne
Directions:
1. Saute onions, peppers, and mushrooms in one tbsp butter or
margarine over medium heat for 10 minutes.
2. While vegetables are cooking, toss cheese and flour together.
3. Combine eggs, milk and seasoning and mix together.
4. Add cheese and vegetables to egg mixture and mix well.
5. Pour into greased pie dish and bake at 375 degrees for 45 minutes.
6. Let stand 30-45 minutes before serving.
7. Serve with orange slices and toast.