The above photo is of Mille Lacs County dairy princesses Kellie Deglman and Moriah Nelson (in front row) and Jennifer Nelson and Kari Nelson in back. The four were among the county’s dairy princesses who served dessert at the Mille Lacs County Historical Society’s ice cream and cake social this past June 7. It was in the Historical Society’s depot museum Great Northern room in Princeton and the event was part of the Rum River Festival.
Kellie, Moriah, Jennifer and Kari are all from rural Princeton. Besides their rural background they also all enjoy baking. Here is a list of their other interests:
Kellie – math, baling hay, farm chores and cooking. She will be a sophomore at Princeton High School this fall.
Moriah – feeding the cows and horses, and participating in track and glee club. She is a PHS freshman and a member of the National Juniors Honor Society.
Jennifer – She will be a PHS freshman and enjoys math (especially algebra), taking care of calves and dairy cows, horseback riding and cheerleading.
Kari – She just graduated from PHS and enjoys physics and chemistry, working with farm calves, and “reaching out to little girls.” Kari plans to spend a year doing mission work and then attend the University of Minnesota to major in engineering or chemistry.
The other five Mille Lacs County Dairy Princesses this year are Candice Carlson, Cassidy Carlson, Morgan Ege, Kayla Santema and Amber Orton. Those five are known as honorary ambassadors in the program, while Kari Nelson’s specific title is senior dairy princess and Kellie, Moriah and Jennifer are ambassadors.
QUICK AND EASY CHEESECAKE
2 T sugar
5 T melted butter
1 1/2 cups cold milk
1 box Jello no-bake cheesecake mix
Follow directions on cheesecake mix box. First make a graham cracker crust with crust mixture, sugar and butter and press it in 12 paper-lined muffin cups. Next beat together milk and filling mix that is in the box and spoon into the paper-lined muffin cups. Refrigerate for one hour. When ready to serve, top with fresh berries.
Option: Press crust mixture onto bottom of pan, pour cheesecake mixture over, then wrap whole thing tightly and freeze for four hours before serving.