In the spirit of camaraderie and holiday cheer, the Ladies Holiday Breakfast has become a cherished tradition at Loara High School. Since its inception in 1987, this annual event has been a testament to the community spirit and dedication of the gentlemen on staff. Here, we take a closer look at the history, the preparation, and the joy of this event, now in its 37th year.

A Tradition Born of Friendship

The tradition began in 1987 when Gary Cleaveland brought the idea to Loara High School from Ball Junior High, where he and Alden Esping first hosted the event. Gary’s leadership established a tradition that has endured for decades. Over the years, the torch has been passed to dedicated staff members including Bill Thomas, Jess Leon, Martin Chavez, Bill Kellogg, Johann Edwards, and now, Paul Chylinski and Jason Smith. With each passing year, new faces have joined to carry the tradition forward, ensuring its continuity for generations to come.

Planning the Event: A Collective Effort

The preparation for the Ladies Holiday Breakfast is an all-hands-on-deck affair. As this year’s organizers, Paul and Jason reached out to the men of Loara with an enthusiastic email rallying support. From shopping for ingredients to decorating the venue, every aspect of the event is meticulously planned and executed. The collaboration involves:

• Decorating and setup: Led by the ASB team, the venue is transformed into a festive haven.
• Food preparation: Teams of chefs and sous chefs prepare, cook, and warm the food, ensuring everything is ready to serve on time.
• Serving and cleanup: Volunteers serve the meal and assist with cleaning, embodying the spirit of teamwork.

The organizers also ensure that logistics run smoothly, managing funds, coordinating schedules, and fostering a sense of unity among the participants.

Shopping and Logistics

The shopping list for the breakfast includes an array of ingredients, ensuring a hearty and delicious menu. Key items include hash browns, cheese, sour cream, spiral ham, and a variety of fresh produce. The event budget is approximately $400, covering everything from food to decorations. Logistics are carefully planned, with food prepared the day before and reheated on the morning of the breakfast.

Cooking begins the day prior with dishes such as Cheese Potatoes, Spiral Ham, and Quiche. Each recipe is designed to serve large groups efficiently:

• Cheese Potatoes: A creamy, cheesy casserole topped with crunchy cornflakes, baked to perfection. Each pan serves 40.
• Fully Cooked Spiral Ham: Sweetened with brown sugar, baked until golden and crispy. Each pan serves 40.
• Quiche: A savory egg dish with diced green chiles, tomatoes, onions, and cheese. Each pan serves 30.

These recipes are baked the night before and reheated on the morning of the breakfast to ensure everything is hot and ready to serve.

A Heartfelt Invitation

The gentlemen’s invitations to the ladies are as warm and thoughtful as the event itself. With charming emails, they set the tone for a morning of celebration. One email playfully rhymed:

Oh, the season is jolly, the season is bright,
We’re hosting a breakfast to bring you delight!

These personal touches emphasize the joy and appreciation that underpin the breakfast’s purpose.

The Morning of Magic

On the day of the breakfast, Room 609 becomes a bustling hub of holiday cheer. The Ladies of Loara are treated to a delightful meal, accompanied by entertainment provided by the school choir, fresh from their holiday performance. The event is a time for connection and reflection, as staff members share stories, laughter, and gratitude for one another.

Lessons Learned and Looking Ahead

Over the years, the organizers have fine-tuned the event, learning from past experiences. Key takeaways include starting preparations at 6:15 a.m. rather than earlier, ensuring enough food and drinks, and leveraging ASB’s support for decorations. Additionally, having a district kitchen employee on-site ensures everything runs smoothly.

As the 40th anniversary approaches in 2027, the Ladies Holiday Breakfast continues to thrive, thanks to the dedication of the Loara community. Each year, the event brings together a diverse group of staff members, reminding everyone of the importance of tradition, collaboration, and the holiday spirit.

Here’s to many more years of celebrating the Ladies of Loara in the most heartwarming way possible!

Full Shopping List

Cost Approximately $400

1. Hash Browns, shredded 5 lbs bag – 8x
2. Campbell’s Soup Cream of Chicken, 22.6 oz. – 3x
3. Butter- sweet cream, Unsalted 16 oz. – 3x
4. Sour Cream 24 oz. -2x
5. Cheese, Sharp Cheddar, fancy shredded 5 lbs – 5x
6. Cheese, feather Shredded, Monterey Jack 5 lbs – 2x
7. Farmer John, Half Ham Spiral Sliced 10+ lbs. – 2x
8. 3-4 cups Brown Sugar
9. Corn Flakes Cereal 43 oz. – 1x
10.  Eggs, Large Loose [150 count] -1x
11.  Eggs, Extra Large [18 count] -2x
12. 27 oz. 3x  Las Palmas diced green chile
13. 14.5 oz. 2x Hunt’s petite diced tomatoes
14. 2x Lg White onion [roughly chopped]–prechopped preferred
15. 2x Lg Green bell pepper [roughly chopped]–prechopped preferred
16. Large Aluminum Foil
17. Parchment Paper for Lining Pans
18. Pam cooking spray (1 large)
19. 100 Water Bottles
20. 5 Gallons of Orange Juice
21. 6 gallons of water for the coffee machines
22. Hot Sauces – 4x Tapatillo bottles

Some logistics

1. Coffee / Decaf
2. Tea
3. Creamer and Sugar
4. 120 paper plates
5. Forks / Knives
6. Coffee Cups
7. Juice Cups, on the smaller side
8. Salt / Pepper
9. Napkins
10. Aprons and hats
11. Decor
12. Coffee Carafes
13. Coffee makers and supplies.  Can be set up the day before to plug in 1 hour before the arrival of the ladies

Cheese Potatoes

Ingredients:

1. 8 lbs.  Hash browns
2. 24 oz. Cream of Chicken Soup
3. 1 lb.  Melted butter or margarine
4. 40 oz.  Sour cream
5. 4 lb   Cheddar cheese
6. 2 boxes of Cornflakes
7. 1 lb extra cheese for topping

Directions:

Prepare and bake the night before the Breakfast. The day of the breakfast,  reheat and serve hot.

1. Preheat oven to 350 degrees. Check oven settings and ‘turn off the fan’  – gas only. The kitchen ovens ran hotter than expected.
2. Line baking trays with parchment paper, Spray 3x  large baking pans/trays [casserole dish] with Pam cooking spray.
3.  In a large baking pan/tray [casserole dish], combine the first 5 ingredients and Mix well.
4. Spread the mixture evenly in 3x baking pans/trays [casserole dish].
5. Cover with aluminum foil and bake at 350 degrees for 35-40 minutes or until fully cooked and not wet in the center.
6. Once cooked, remove the aluminum, let it cool, and store in the refrigerator overnight.
7. Day of the breakfast, re-bake at 350 degrees until hot for about 40 minutes (put in about an hour before expected arrival of the ladies).
8. Top evenly with the remaining cheese and cornflakes.
9. Bake uncovered for 10 minutes or until toppings are crunchy. Serve hot.

Notes:

1. Add the cornflakes in the morning to stay crunchy – not the night before.
2. Each pan/tray feeds 40
3. Makes 3 pans/trays

Fully Cooked Spiral Ham

Ingredients:

1. 20 lbs Fully Cooked Spiral Ham [Farmer John or  Smithfield]
2. 3-4 cups Brown Sugar

Directions:

1. Preheat the oven to 350 degrees.
2. Line baking trays with parchment paper, Spray 2x  large baking pan/tray [casserole dish] with Pam cooking spray.
3. Pull apart the ham or cut the ham slices from the bone/shank.
4. Spread the slices evenly on the baking pan/tray [casserole dish]. Lay them flat.
5. Sprinkle lightly with brown sugar.
6. Cover with aluminum foil and bake at 350 degrees for 25-40 minutes or until the edges are golden brown & not cold.
7. Remove the aluminum foil cover & sprinkle a little more brown sugar.
8. Bake uncovered for approximately 10 minutes or until crispy. Serve hot.

Notes:

1. Each pan/tray feeds 40
2. Makes 2 pans/trays

Quiche

Ingredients:

1. 60 Eggs
2. 3 lb Cheddar Cheese
3. 3 lb Monterey Jack Cheese
4. 27 oz. 3x  Las Palmas diced green chile
5. 14.5 oz. 2x Hunt’s petite diced tomatoes
6. 2x Lg White onion [roughly chopped]
7. 2x Lg Green bell pepper [roughly chopped]

Directions:

Prepare and bake the night before the Breakfast. The day of the breakfast, reheat and serve hot.

1. Preheat the oven to 350 degrees. Check oven settings and ‘turn off the fan’ gas only. The kitchen ovens ran hotter than expected.
2. Line [shallow hotel pans/casserole dish] with parchment paper, Spray 3x large baking pans/trays [casserole dish] with Pam cooking spray.
3. Crack all eggs in a large bowl. Do about 6 eggs at a time.
4. Beat the eggs until well blended. Lightly salt and pepper the eggs.
5. Add the cheese, onions, bell peppers, and chilies to the scrambled eggs. Mix gently to blend.
6. Then transfer the egg mix into 3x large baking pans/trays [shallow hotel pans/casserole dish].
7.  Bake in the oven at 350 degrees for 45-50 minutes or until fully cooked and not wet in the center.
8. Once cooked, let cool and store in the refrigerator overnight.
9. Day of the breakfast, re-bake at 350 degrees until hot for about an hour so plan to put in the oven about an hour before the expected arrival of the ladies. Serve hot

Notes:

1. Each pan/tray feeds 30
2. Makes 3 pans/trays