After news that the Richland School District is going to abolish Chili and Cinnamon Roll day for lunch because it doesn't meet nutritional requirements (go suck a Twinkie on a swing!) I heard about the actual recipes being available on! It's a great site and you should check it for this and lots of additional info!

There are school-sized and home-sized recipes here:

Cinnamon Roll Recipe from the 1/4/99 Alumni Sandstorm:
>>From: Darwin Perkins (69)

Give credit to Rayola Wheelright for giving me the
recipe several years ago. They always turn out great.
Really brings back fond memories.
(makes a bunch!)

1. Dissolve 3T of Yeast & 2 T of Sugar in 1C of
lukewarm water
2. Add 1 1/2 cups of lukewarm water
3. Scald 2 cups of milk,
Add 2/3 cups of shortening
& 10T of Sugar (just less than 3/4C),
2T of salt, stir until dissolved
Beat 2 eggs and add to milk mix.
Pour that into the yeast water from step 2.
Gradually mix in 10-12 cups of flour Till the
dough is thick
4. Kneed till smooth
5. Put in a greased bowl and raise 1 hour
punch down and let raise another 45 minutes
6. Roll in a rectangle about 1/2 inch thick.
Butter dough completely with softened butter
(try 1/4 to 1/2 cup of butter).
Sprinkle with brown sugar until it's covered
(1-2 cups at least).
Sprinkle with cinnamon until covered.
Add raisins or (wal)nuts as desired.
Roll up the entire rectangle and slice into 1" sections.
(for large rolls flatten with the palm of your hand).
Place pieces in buttered pan or cookie sheet.
(if you pack them in, just touching, they look just like
the ones from the cafeteria when they are done)
Let stand 45 minutes.
Bake 15-20 minutes at 350F.
Remove from oven and glaze.


If you want to add raisins, put the raisins in a
small amount of water then in the Microwave for
a minute or two. Drain them WELL, maybe squeeze
excess out with your hands. Add to the dough after
a few cups of flour, then mix and add the rest of
the flour.

To cut into nice even pieces, use a string. Slide the
string under the long roll, bring the ends up to the
top, cross and pull. This will cut the rolls without
smashing them.

Glaze: Mix powered sugar, Margarine (or Butter),
vanilla, and milk until it looks and tastes right (try
a cube of margarine, lots of sugar, a tsp. of vanilla,
and milk until the glaze is smooth.) Don't glaze the
rolls until they are ready to be eaten, If you want
to save them till later, put the glaze in an air-tight

After the rolls cool, you can cover them in plastic.
They're still good re-heated in the microwave.
(30-45 seconds)
from 6/27/99 Sandstorm:
>>From: Carol Barnard (76)

RE: Cinnamon Roll Recipe from Chief Jo...

Shortly before my dad (Mr. Barnard... the math
teacher) retired from Chief Jo (1980) I sent him
a note at school asking if he could get the school's
chili and cinnamon roll recipes for me. I later
received from one of the cooks each recipe neatly
written on a 3x5 card. (Now, in my adult life, when
you are talking with people who aren't from around
here, they think you are CRAZY to eat cinnamon rolls
with chili!!! They just don't know...)

Cinnamon Roll recipe:
60 pounds of Flour,
7 pounds 8 ounces of granulated sugar,
1 pound 14 ounces of dry milk,
12 ounces salt,
7 pounds 8 ounces of shortening,
14 whole eggs,
1 pound 11 ounces of yeast, and
4 gallons of water (divided).
Dissolve yeast in one gallon lukewarm water.
Put remaining 3 gallons of hot tap water into
mixer bowl, add
shortening, s
alt, and
sugar and mix until shortening is dissolved. Add
20 pounds of flour and mix until sponge forms. Add
yeast and
eggs, unbeaten. Blend thoroughly. Add remaining
flour and let dough mix AT LEAST 10 minutes;
preferably 20 minutes.
Form into mounds and let rise. Roll dough into approx.
1/4 inch thick rectangles. Spread with softened butter.
Sprinkle with sugar (brown or white) and cinnamon.
Roll up tightly beginning at wide side. Cut into 1 inch
slices. Grease baking sheet or muffin cups.
Bake at 425 degrees about 15 minutes.
(There wasn't any mention of icing.)

I cut the recipe down but since I've never tried it,
you are on your own. I cheat and buy the frozen
bread dough from the store and make wonderful
cinnamon rolls that way.
Do you remember figuring out where you needed to
be in the hot lunch line so you could get the biggest
cinnamon roll! Those were the days...

-Carol Barnard (76)


Chili recipe from 6/3/99 Alumni Sandstorm
>>From: John Adkins (62)

This should be enough to get you through any
Y2K tragedies and the R2K next summer.

Bomber Chili ~ serves 300

54 pounds of ground beef
20 Number 10 cans of Pinto Beans
3 Number 10 cans of Tomato Paste
4 ½ gallons of water
5 cups chili powder
½ cup cumin
1 cup garlic powder
1 cup sugar
¼ cup black pepper
1 cup salt
1 quart dried onion flakes

Brown ground beef
Combine ingredients
Heat to temperature

John Adkins "62"
from 6/4/99 Sandstorm:
>>From: Jefferson Saunders (69)


Just in case anyone wants to convert the Chili Recipe
into smaller portions... I asked my mom and here is
her Sage Advice.

A Number 10 can is equal to 12 to 13 cups,
or 6½ to 7¼ pounds,
or 7 No. 303 cans,
or 5 No. 2 cans.

Hope this helps
Jefferson Saunders (69)
Alki Beach Seattle
from 6/4/99 Sandstorm:
>>From: BJ Davis (Bomber Mom)

TO: John Adkins (62)

Wow! Is this the REAL Richland School district chili?

I just asked my husband to pare it down to serve
just he and I and he said he didn't think it could
be done, that I would just have to guess at the

BJ Davis (Bomber Mom)
from 6/8/99 Sandstorm:
>>From: Anonymous

...haven't seen any resize for the RHS Chili recipe..
Here is an approximate breakdown ... should make
10 servings.

1 3/4 lbs. Ground Beef
8 1/4 C. Pinto Beans
1 1/4 C. Tomato paste
3/4 C. Water
2 2/3 TBS. Chili Powder
1/4 TBS. Cumin
1/2 TBS. Garlic Powder
1/2 TBS. Sugar
1/2 TBS. Salt
1/2 tsp. Black Pepper
2 TBS. Dried Onion Flakes

If you really want to be exact.. add an extra
1/2 tsp each of Garlic Powder, Sugar and Salt
and about 1/8 tsp of Dried Onion Flakes.

Brown the Beef, add the rest of the ingredients.
Heat to temperature and serve.
from 6/8/99 Sandsdtorm:
>>From: Kelly Weil Austin (81)

Could you put this in the Sandstorm? I figured out
the Richland School District Chili recipe in a small
enough amount to serve a family of 6-8, and here it is:

1-1/2 pounds ground beef 1 tsp cumin
3 (15 oz) cans of pinto beans 2 tsp garlic powder
2 (6 oz) cans of tomato paste 2 tsp sugar
2 cups water 1 tsp black pepper
2 tbsp chili powder 2 tsp salt
1 tsp dried onion flakes

These amounts seem consistent with other chili
recipes I've tried in the past. I'm going to try
making a chili and cinnamon roll supper tonight
to see if these proportions work right. For your
own individual taste, you may want to adjust the

I hope this helps everyone who had trouble paring
down the "Serves 300" version of this recipe. All
I did was take a little time, a calculator, and
converted some of the units into small enough
increments to make sense in a smaller recipe
(quarts to cups to tbsp to tsp).

-Kelly Weil-Austin (81)
from 6/9/99 Sandstorm:
>>From: John Adkins (62)

Thanks to someone anonymous and Kelly Weil-Austin (81)
Bomber chili can be made in the home - Does this
mean the two alumni to "break the code" will now
and forever more be known as "Chili Crackers"?

-John Adkins "62"
from the 6/27/99 Sandstorm
>>From: Carol Barnard (76)

RE: Chili Recipe from Chief Jo...

Shortly before my dad (Mr. Barnard... the math
teacher) retired from Chief Jo (1980) I sent him
a note at school asking if he could get the school's
chili and cinnamon roll recipes for me. I later
received from one of the cooks each recipe neatly
written on a 3x5 card. (Now, in my adult life, when
you are talking with people who aren't from around
here, they think you are CRAZY to eat cinnamon rolls
with chili!!! They just don't know...) Anyway, here is
the Chili Recipe:

Pick out bad beans from
10 pounds of pinto beans - soak a few hours in warm
water. (Cooks note: I soak them all nite in cold water.)
Drain, cover well with warm water, add
1/3 cup chili powder,
1/2 cup dry onion flakes.
Let boil until beans are tender. In meantime, cook
5 pounds ground beef - seasoned with
pepper, and
chili powder.
When beans are tender and still well covered
with water, add
one gallon tomato paste,
1/2 cup salt,
pepper (good shake),
red pepper (small shake),
cooked meat, and
1 cup sugar.
Simmer 1 hour.
I cut the size of the recipe down. It makes great, not
spicy, chili. Those who like the spicy stuff can add
their own ingredients. I make the cut down recipe just
as noted above but use the following amounts of ingredients:
1 pound pinto beans (soaked all nite),
2 teaspoons chili powder,
2-1/2 teaspoons dry onion flakes,
2-3 pounds ground beef - seasoned,
1-3/4 cup tomato paste (or 2 small cans),
2 teaspoons salt,
good shake of pepper,
small shake of red pepper, and
1-1/2 tablespoons sugar. Try it... you might like it.

-Carol Barnard (76)
Chili recipe from 11/4/03 Alumni Sandstorm
>>From: Patti Jones Ahrens ('60)

Re: chili
When it became so chilly in Western Washington the
other day I decided to make the family recipe for chili
on the week-end. My mom Norma Jones cut the recipe out of
the Tri-City Herald in 1957. My dad Harold Jones made it
on Christmas Eve for our open house. I continued the
tradition a few years after I moved to San Jose. The
chili became a great winner every Christmas for years to
come. My ex-sister-in-law Nancy Burnett ('58) cooked the
chili recipe at a chili cook off in Pasco in the early
80's. She won first place. As I was making the chili
recipe yesterday I wondered if any other Bombers families
cut out the recipe and cook it to this day?

Here's the recipe:
Chili Con Carne

6 T. butter, or salad oil
6 medium sized onions chopped fine
3 Lbs. ground beef
2 6-ounce cans tomato paste
3 one lb 12 oz. cans of diced tomatoes
3 one lb cans dark kidney beans (drain)
l/2 t. tabasco
2 to 4 T. chili powder
1 T. salt
2 teaspoons accent (optional)

Heat butter or salad oil in a large sauce pan, add
onions, cook until soft.
Add ground beef, cook over medium heat until lightly
browned, breaking into small pieces with a spoon.
Mix in the next four ingredients and a mixture of the
last three ingredients.
Cover and simmer about one hour. Stir occasionally.
(I cook the chili on low for about five hours, gives
opportunity for the flavor to be enhanced)

12 servings

Corn bread goes well with the chili. The good smell
might seep out into your neighborhood so expect extra
guests! My pot of chili is gone for now but Christmas Eve
is coming when it will be made again.

I haven't written into the Sandstorm for quite a
while except for luncheon announcements. So many great
subjects have popped up which give me great memories
through out my day. My thoughts to write in have been
there but other things have distracted me. Many thanks to
the great Club 40 staff who again provided a wonderful
arena for all of us attending. Wonder if there is any
other high school who has so many reunions all year

-Patti Jones Ahrens ('60) ~ Browns Point, WA ~ Wondering
what our weather will be next? Be glad when the
chill from Arctic Air leaves.

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