It's in the Gravy

When the gravy makers had personal emergencies to attend to, Dee Markson didn't know what to do. Who was going to make the gravy? No one else had experience doing it.

Anna Budensiak is a grateful server

"Lots of things have happened over the years, you learned to take it and work with it," she said. "Thank God one of them could call and give me the recipe over the phone." The gravy extraordinaire had to take her husband to the emergency room Wednesday night and wouldn't be available to come into the St. Peter and Paul Catholic Church to prepare the traditional scrumptious blond gravy for the Annual Turkey Supper. Mary Schuth-Taylor, another diehard volunteer and co-chair, led the charge on cooking turkey and making gravy. Never fear, all the gravy preparers came to the rescue and the 200-plus people didn't know the difference.

It was a bright, sunny day when the meal started and the church dining hall filled quickly on Thursday, March 21. The usual Mazeppa diners made their way into the church, but many were from Zumbrota, Pine Island, Rochester, Oronoco, etc. Despite cabin fever amongst most people nowadays, the aroma of turkey gravy and potatoes, along with so many salads and desserts drew them out of the homes and once there, glad they made the trip.

Dee assists her daughter-in-law, Callie LIffrig Markson, in planning the annual dinner, which has gone on close to 50 years - maybe more. Once a generation hands it off, unless history is tallied, it's anyone's guess who's still alive to venture a guess at how long and event lingers.

Norma Frank's lived in Mazeppa since 1961 and remembers helping out in the time period. "I'll be married 61 years, and you can't beat this food. My husband doesn't like it they put the turkey and gravy together, so he's having a burger tonight downtown. But there's plenty of people here that wait at the door to get in." Can't blame Ralph if there are $1.25 burgers at Leo's down the block, but there was plenty of full plates chocked high with potatoes and turkey gravy that would rather fill their tummies that way then with traditional beef!

Dee and Callie hard at work.

Callie & Dee

Norma and Cheryl Baertlein are just two of the friendly volunteers that help seat people, fill coffee, help seat people, carry trays, refill milk and coffee cups, whisk new desserts plates onto the table and replace empty salad bowls. "It's almost like we have too many people to help out here," chuckled Cheryl, which if true, is a great problem to have as many church dinners see volunteer numbers dropping. "This is a very healthy church," she said. "We have lots of young people involved as well." Norma and Cheryl represented many happy helpers either on the floor or in the kitchen. It was a well-oiled machine the co-chairs had put together!

Three generations of family volunteerism: Kathi Arendt,
Mindi Arendt, Makayla Arendt, Nicole Irish

This year, the two of four women's groups that volunteer time and food supply the 29 salads and 20 desserts - next year the other two groups prepare the foods. Anyone who knows anyone in town just knows the St. Rose group are the dessert masters while St. Theresa group is renowned for their salads. St. Ann and St. Gertrude are the other two women's teams.  It sure seemed like a lot of different delicacies sitting on that table by the kitchen, swooped up by hungry goers before I could write down all the varieties. All the food on the night is prepared in Mazeppa - either by loving hands in local kitchens or food brought from Hub Grocery in Zumbrota and prepared in the church kitchen. "It's a one-stop shop for us," commented Dee. "We have such a great relationship with Hub with the many things that go on at our church, they are so great to work with."

Close to 40 takeouts were delivered this year, and as fast as Styrofoam containers went out the door and drove down the road, another live customer stood in line. "I know there was 16 that went out at one time," marveled Dee. Not me, the people obviously knew a good deal when they saw it - delivering great food to their door on a 23 degree day!

"We used to start at 4:30 p.m. but some people still work and had a hard time getting here that early, so we moved it to 5 p.m. The regulars can show up anytime, but it seems like it's helped." The numbers have stayed consistent over the years, but last year it was close - the turkey gravy was almost gone, as were the salads. A good problem to have!

On October 10, 1878, St. Peter and Paul's congregation was incorporated, the legal document bearing the signature of the late Archbishop Thomas L. Grace, pastor at Belvidere, attended to this place of worship. In the year 1880, under the administration of their pastor, Rev. John Meier, a fine church bell was purchased and the 14 stations of the Cross. Under the pastoral charge of Rev. Fr. Limberg a Sanctuary and Sacristy was built and a basement under the church made. Mazeppa, the city in the valley that borders close to Goodhue and Wabasha had its Catholic prayers answered.

Sherrie Ferber and Zonda Befort man the cashier's
table by the front entryway to the dinner.

They now share their priest with Pax Christi of Rochester, but the church located on the corner of Cedar Street and First Avenue appears vibrant and ready to serve its congregation and village.

It's evident this church congregation is proud of serving the people of the church and small hamlet of Mazeppa. Next year I will have to refrain from all meals on the day to have more room for the great food!

Recipes of the Day

Callie said "the Oriental salad is one of everyone's favorites.  I make this salad."

The recipe is:
2 bags of coleslaw mix
2 packages of ramen noodles ( any flavor, I don't use the seasoning)
1 small package of slivered almonds
1/2 c. sunflower seeds

Dressing:
3/4 cup of vegetable oil
1/2 cup sugar
2 tbsp of cider vinegar
1 tsp pepper
Mix everything together just before serving.
 

"Nicole Irish made a really good dessert that everyone raved about this year."
Butterfinger dessert
 
Its super easy! Make a yellow cake mix. while it is still hot poke holes or a fork in it. Mix together 1 jar Smuckers carmel topping and 1 jar Smuckers caramel topping and one jar sweet and condensed milk and pour that over. Let cool and top with cool whip and crushed butterfingers."

Thanks Callie and Dee for a terrific night!

UPCOMING EVENTS:

-Wednesday, April 3 - Faith United Methodist, Waseca, Spring Sandwich Luncheon, 11-1

-Sunday, April 7 - Jackson Lake Lutheran Church, Amboy- Spring Fest. Scandanavian 

             goodies! 10:30-1

   *East Chain Lutheran's "Church Basement Luncheon" will be held on Sunday, April 7 

             from 11AM to 1PM at the church.
    *Kimball Immanuel Lutheran Church, Ice Cream Sociel, Alpha, 11-1 

     *Gaylord's St. Paul's Lutheran Church Turkey Buffet Dinner, 10 a.m. to 1 p.m.

-Saturday, April 13, St. Charles United Church of Christ, 11-1, Soup/Salad Luncheon
     *St. John's Lutheran Church, Mazeppa, Spring Fling, 11-1:30, hot dishes, cold salads

-Sunday, April 14 - Ascension Luthern Church, Albert Lea, 26th annual aebelskiver supper, 4-6:30
     *Spring Fling Luncheon, Salem Lutheran Church, Madelia, 11-12:30

-Friday, April 19 - Grace Lutheran Salad Luncheon, Waseca, 11-1.
     *Community Presbyterian Church, Plainview, Salad Luncheon, 11-1

-Saturday, April 20 - UM Church, Brownsdale, Annual Swiss Steak Dinner, 4:30-7
    *St. Paul's Church, rural Eyota, Annual Spring Luncheon, 12-2

-Sunday, April 21 - Highland Prairie Lutheran Church, Rushford, Meatball Dinner, 11:30-
      1:30

-Wed. April 24 - First Lutheran Church, Pipestone, Spring Salad Luncheon, 11-1

-Sunday, April 21 - United Redeemer Church, Zumbrota - Salad Luncheon with Cookie
    Auction - 11-1

-Wednesday, April 24, Wykoff UM Church, Annual Chicken Pie Supper, 4:30-7

-Saturday, April 27 - Hegre Salad Luncheon, Kenyon, 11-1.

Byron's Kindred Chicken
The skies provided a cold March rain and the local boys basketball team contributed an exciting subsection victory, but Byron's United Methodist Church's chicken and biscuit dinner volunteers was undaunted by the challenges and forged forward.

On Saturday night, March 9, the warmth of the reception area, workers and especially the food welcomed visitors to not only a wonderful dinner, but a chance to catch up with old friends - or meet new people in my case. Either way, those who brought their umbrellas and hungry tummies were not disappointed.

Chairman Kathy Huntoon has only been in charge of the event for a few years, but knows enough that some factors are out of your control, so you serve the best you can. That's one inspiring aspect of covering church dinners, the people involved have plenty of patience, humor and perseverance - and that goes a long way in keeping these gatherings going.

Having the choice of several salads, my plate was loaded before I had to make the choice of one or two biscuits. By perusing the plates in front of me although it looked devilishly tempting, I opted for one biscuit, cut in half, but politely asked for a tad more chicken and gravy. On the way to sit, another difficult decision awaited on a seven-layer shelf - countless desserts to pick from. That was too much for one trip, so I just sat with a lovely couple from Rochester, Dick and Nancy Wheeler, who make this trek yearly - along with many other church social dinners. They were 'kindred' spirits of sorts for me, as we discussed the best of small-town church dinners around the area.

Angela Segner, Kathy Huntoon and Dee Dee Hart man
the front counter with busy bees behind them.

"We actually thought we missed this one, because it usually was held in February," said Nancy. "But then I caught in the calendar of events, so we were glad because this is one of our favorites." Dick had already picked out pecan pie as his dessert, kind of teasing me because I hadn't chosen mine yet. He made it mighty hard to wait out the opportunity!

Kathy is a quiet, hard-working soul who worked diligently for years at the bigger of the church's fundraisers, their Harvest Festival in the fall. When Betty Nelson wanted to retire from heading the event after many, many years of faithful service, Kathy took on the challenge. One thing about church dinners, if you are lucky and have loyal help, the dinner can almost run its self - but a strong leader pulls it all together.

Brayden Caulfield, waiter extraordinaire, does his job
for Janet Roush of Byron.

Although 145 people were served (in the past they expect about 195) the extras don't go to waste. "We usually sell the leftovers after church the next day," said Kathy. "But this year we might keep some to serve at our Wednesday Lent soup supper." How yummy would that surprise be? Show up for soup and get a treat like chicken and biscuits!

Proceeds from the chicken/biscuit dinner go for Foods for Kids programs. In years gone by, the event was run by the women circles, but times change as do the length of volunteer time and numbers. Now with a dedicated crew ("everyone in the church is asked to volunteer somehow for the events, providing food or time," said Kathy) they gather the day of to mix and prepare the chicken and gravy, store-bought biscuits cut and prepared, salad and desserts collected and readied for serving. A laugh here and there, helpful hand over there or here and before you know it, it's 5 p.m. and time to open the doors.

Betty remembered the days that the chicken meat was cut up at homes and brought in, but that practice discontinued several years ago and moved to the church kitchen. Now the chicken is bought cut up, but the gravy is made that day with a variety of ingredients that develop into a creamy delight sliding down my and others' throats.

"I remember that one year we couldn't have the chicken dinner because of weather, we never did make up that date," recalled Betty. That is one trouble that spring, summer and fall dinners don't have to worry about - weather. A ill-timed blizzard can call off an event quicker than an slip on a slick sidewalk.

Inside Byron's United Methodist Church.

Fortunately, enjoying the surroundings allowed me to have a brief talk with the head table waiter: Brayden Caulfield. All of nine years old, this little fellow would swoop in to grab your dirty plate faster than Quick Draw McGraw.

The original church bell in its new home

"I really like helping out, " he said, in between grabs. "I help out in the fall and doing things like this for 4-H." Then he smiled a huge, shy smile as he turned to take his catch back to the kitchen - and then come back for more. You didn't have to ask this kid to do his duty, he was there before an adult could think of it! Great job Brayden!

After perusing angel food cake, chocolate cake, apple pie, carrot cake, cherry pie and other desserts, I picked out a carrot cake, which topped off the meal. I looked hard for pecan, but I think Dick got the only piece. Maybe the workers put a piece aside for later!

The original cornerstone box 
displayed in the church entry with all
the goodies inside.

Byron United Methodist church had its beginnings with the first families that settled this area. Following the "circuit riders" meeting in various schools and homes a class was formed at Byron when the town was platted out in 1866. A year later a group of trustees was formed to find suitable lots for a parsonage and a church building. A parsonage was built in 1868 and the first church was erected in 1873 on the present site. A bell was added to the belfry at Christmas time 1895. That bell still calls people to worship from the bell tower in front of the present building on First Avenue NW.


A new sanctuary, fellowship hall and kitchen was built in 1987 on the site of the original church. In 1997 a new parsonage was purchased and the old parsonage removed to make room for a much-needed parking lot.

As done at every church meal, the serving time goes fast. Another culinary treat in Minnesota - on to my next eating extravaganza!

Coleslaw to feed the throngs
-17 lbs. shredded cabbage
-3-4 lbs. shredded carrots (to your liking)
-3 green peppers diced
-1 bunch celery diced
Soak ingredients except celery in 8 cups water, bring to boil with 6 TBSP of picking salt for one hour covered. Drain and squeeze out liquid with your hands if you need to. Add celery.

Mix together in another container 8 cups of sugar, 6 cups white  vinegar, 2 cup of water, 2 tsp. celery seed, 2 TBSP mustard seed. Pour over vegetable mix and refrigerate.

Will keep for months (Kathy said) but usually doesn't last that long (a month is the recommended time to eat it within).

UPCOMING DINNERS
-Thursday, March 21 - St.Peter and Paul Catholic Church, Mazeppa - Annual Spring Turkey DInner, 5-7 p.m.
-Wednesday, April 3 - Faith United Methodist, Waseca, Spring Sandwich Luncheon, 11-1
-Sunday, April 7 - Jackson Lake Lutheran Church, Amboy- Spring Fest. Scandanavian goodies! 10:30-1
-Sunday, April 21 - United Redeemer Church, Zumbrota - Salad Luncheon with Cookie Auction - 11-1