The halls were familiar. The faces were familiar. So were the hugs.

And the sights were familiar: lines of Meridith-Dunbar Elementary School students, hands behind backs, ready to march to class.

The difference for Lynn Hankins, who had taught physical education in the Temple Independent School District for 22 years, was that she wouldn't be going to classes with them to teach.

She retired in May, but the school and her colleague of 15 years, and friend, Marilyn Booth, have honored Ms. Hankins with a cookbook compiled of more than 1,100 recipes from past and present educators, families and friends at Meridith and members of the graduating class of 2004 that attended Reagan Elementary.

The cookbook, titled "What's Cooking--A+ Recipes," is a padded three-ring binder by Morris Cookbook Company with sections that include appetizers, vegetables and side dishes, salads and main dishes, among other dishes.

"The recipes come from almost all over the world," Nabil Diab, Meridith principal, said.

Ms. Booth said she knew her friend loved to cook, so a cookbook would be a perfect way to honor her.

Ms. Booth and Rachel Ach served as cookbook co-chairs, overseeing the collection of and compilation of the recipes.

The Meridith PTO sponsored the book.

Some of the recipes came from educators and family from out of state, including the Carolinas, where Ms. Hankins had associated with Ms. Booth's parents.

Ms. Hankins started her teaching career at Brimfield Elementary School in Kent, Ohio.

She moved to Waco in 1976 and taught at the Mexia State School and in the Mexia Independent School District for five years before coming to Temple in 1982.

When Ms. Hankins went to Meridith recently to get a sneak peak at the cookbook and sample some of the recipes, former colleagues greeted her, told her how much she was missed.

But occasionally a former student would pass by and walk up to his or her former teacher. She would hug him or her.

The boy or girl would hold on for just a few seconds more.

Ms Hankins would send them on their way with an "I love you."

The cookbooks are available from PTO members or at the school office. They are $20 each. If you buy four or more cookbooks, they are $18 each.

You may also send a check to the school to reserve a copy. Checks may be mailed to Meridith-Dunbar Elementary School, 1717 E. Ave. J, Temple, 76501. Orders may be phoned in at 791-6499 or fax 791-6505. Supplies are limited.

All proceeds go to the Campus Beautification Projects.

Mexican Cornbread

1 1/2 c. self rising corn meal

1/2 c. flour

1 c. grated cheese

3 eggs

2 onions, finely chopped

2/3 c. cooking oil

1 c. cream style corn

1/2 c. bell peppers, chopped

1 c. buttermilk

1 t. cayenne pepper

1/2 t. salt

Mix all ingredients. Bake at 375 degrees for about 1 hour. Optional: Could add chopped jalapeno peppers to give the cornbread a different flavor.

Recipe by Ashley Booth

Snicker Fudge

1 12-ounce package semi-sweet chocolate chips

8 ounces Snickers candy bar (four regular-sized bars)

1 can creamy supreme milk

chocolate frosting

Line 8-inch square pan with foil, extending over edges. Spray lightly with nonstick cooking spray. Set aside. Chop Snickers bars. Reserve two tablespoons of Snickers for topping. Melt chips in microwave on high for 1-2 minutes. Add frosting and remaining Snickers bars and blend well. Spread in sprayed foil-lined pan. Sprinkle with reserve topping. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting the foil. Remove the foil from the fudge. Set out until at room temperature. Cut into bite-size squares with a knife dipped into hot water.

Recipe by Jared and Kristi Janczak

Chicken Fajitas

2 packages boneless chicken, cut into strips

Italian dressing

1/4 c. sherry

1/2 c. soy sauce

1 T. olive oil

In a 9-inch by 11-inch pan, place 1/2 cup of Italian dressing, sherry and soy sauce over chicken. Let marinate for 1 hour. Drain chicken. Place tablespoon of olive oil in skillet. Let it get hot. Place chicken into brown on medium heat (about 10 minutes. Serve with whole wheat tortillas, guacamole, sour cream, lettuce and tomatoes.

Recipe by Lynn Hankins

Mexican Corn

2 cans shoepeg corn, drained

2 cans whole kernel corn, drained

1 8-ounce package of cream cheese

1 can chopped green peppers

pepper to taste

Mix ingredients together. Microwave for approximately 10 minutes.

Recipe by Jenna Watson