Spending time four-wheeling in the Black Hills with her family is something Lexi Borah looks forward to every summer.
In fact, family time is important to Borah, who is a 2016 graduate of Mobridge-Pollock High School. She is the daughter of Pam and Kevin Borah and is one of six children. She has two sisters and three brothers.
She chose to stay in Mobridge to be close to her family for a year or two, taking classes at Sitting Bull College, before moving on to Presentation College. She plans to be a radiology technician and is taking her general studies courses at the local college before going to Aberdeen.
“I always thought it would be cool to live in a big city, but now I’m not really sure I could do that,” she said. “I would miss my family because we do so much together.”
Not quite ready to move, she said family and some friends told her taking her generals at SBC would be a good chance for her to stay home and save some money before moving on to Presentation.
She likes the small college and said it feels more like family to her.
“The teachers make more time for you and they really want you to succeed,” she said.
Lexi said she enjoys hanging out with her family, watching movies and doing other things together. Their annual trip to the Black Hills is one of her favorite family times.
“We have been going to the Hills each summer since I was three,” she said. “We used to all stay at one of the local resorts but the last couple for years we have been staying at cabins around the area.”
She learned to cook from her mother and says her tater tot casserole is her favorite. She also learned to make pickles from her grandma Linell Borah.
“She still has a little garden at her home,” said Lexi. “I don’t know if she grew cucumbers this year.”
Lexi said she isn’t much of a baker, but when she does bake she likes cinnamon streusel muffins or coffee cake.
When she’s not studying, she loves to watch movies. Her favorites are comedies. She is also a fan of the series, “Young and Hungry,” and “New Girl,” on Netflix.
LEXI BORAH’S RECIPES
Tater Tot Hot Dish
2 pounds of hamburger, browned and seasoned with Rick’s Salt and minced onions.
Drain meat in strainer, put in big pan, add two cans of cream of chicken soup, add two cans of green beans with the liquid, mix that all together with the hamburger.
Arrange a bag of tater tots on the top and sprinkle with Rick’s Salt, bake at 350 for an hour.
2 pounds of hamburger, browned and seasoned with minced onions, Rick’s Salt and pepper.
Drain hamburger, add two family size cans of vegetarian vegetable soup, add 1 1/2 cups of water, bring to a boil for 5 minutes, reduce heat to low, add 3/4 pounds of Velveeta cheese, make sure to cut the cheese in pieces before adding, stir in and continue stirring until all melted, let simmer five to seven minutes, serve over crushed Frito chips.
Put roast in Dutch oven and fill half way with water. Cut up an onion and put on top of roast. Season with Rick’s Salt, pepper, Worcestershire sauce, and beef bouillon.
Peel and cut up about eight potatoes and a bag of baby carrots and put around the roast.
Bake for about six hours at 275. Check and if needed turn up to 350 until browned.
Thyme Fried Chicken
Place four small chicken breasts in a re-sealable bag with 1 1/4 cups of buttermilk and let sit in fridge overnight.
Preheat the oven to 450, mist a medium pan with olive oil.
In a bowl mix 2 tsps. dry mustard, 1 tsp. dried thyme, 1 tsp. garlic powder, 1/4 tsp. of salt, 1/2 tsp. of black pepper.
In another bowl put 1 cup of whole wheat Panko, take each chicken breast out letting the excess buttermilk drop off and sprinkle with the thyme mixture and dip in the bowl of Panko.
Place the chicken breast on the pan, spray the tops with olive oil, bake for 10 minutes and then flip the chicken and spray the other side with olive oil and bake for another 10 to 15 minutes.