Weather doesn't hamper roast beef eaters

Despite rain, a potential close lightning strike and a cut finger, Janesville's United Methodist Church volunteers calmly rallied the volunteers and pulled off another successful roast beef dinner Sunday, April 27.

And if the electrical problem wasn't enough, the old commercial mixer used to beat potatoes went on the blink again, with an emergency trip for home to bring back a smaller kitchen beater. "We had a couple guys fix it before today, but it went down again," explained Mary Gerdts, one of the coordinators for the event, and whose husband scampered home to fetch her mixer.

Roger Hodgkins is chef of the roast beef at the dinner.

Most visitors arrived in time to run for shelter with torrential downpours of rain outside, only find the aroma of cooked beef and hearty smiles. But it was a 15-minute wait for the 40-plus people waiting in line, as kitchen workers scrambled to get the main breaker changed out so warm food could be served up. The rumbling of thunderstorms shook the building a couple times but most people were too busy downing a meal.

It was the 49th time UM volunteers put on the noon dinner, almost as long as their church has stood on the far west part of town. Roger Hodgkins busily mixes the sliced beef to make sure it stays warm and moist, and has been doing so longer than he can remember. The dinner was actually his mother, Mary's, idea in the early 1960s. "It was a chicken dinner, chicken and ham dinner for awhile, but then we've stayed with the roast beef," he said.  Roger's easy to spot in the kitchen with his netted kitchen cap, something he did for years with Dave Hoverstein, who owned the bakery in town years ago. Earlier in the morning Roger accidently cut his finger, and with Mary as a nurse, eventually controlled the situation and went right back to work.

Dave and Vanette Pope, Mary Gerdts and Sherry Wandrie man
several positions in the busy kitchen.

Gerdts and Sherry Wandrie started out washing dishes when they were young and now coordinate the event with Linda Hendricks, Vanette Pope and Roger. Although the small church has about 60 members, the dinner runs like a well-oiled machine. "We all split the duties of advertising, calling people, making desserts," said Mary. "It's such a small congregation that a few women help out and make a couple desserts." Almost half of the congregation volunteers for the dinner, which is also held in the fall with October 12 the slated date.

Although Mary makes the 40 pounds of colesaw the day before, she's got her hands busy in all sorts of places. Sherry now is the official gravy maker, to cover the mashed potatoes and beef (which is bought at Hy-Vee for $3.29 a pound, with a five percent discount if the congregation buys the corn, coleslaw and buns there. "We save about $35," chuckled Mary. They go through about 14 large canned tubs of corn, and eight boxes of mashed potato flakes, as well we 26 dozen buns and 18-20 desserts.

Helen Born refilled the delicious dessert selections.

In the end they fed 250 people, with 75 takeouts, and depending on the spring weather the takeout number can go up with farmers in the fields. Donations range in supplying butter, sugar, milk, coffee, to monetary donations as well.

Lexi Johnson kept busy with
the silverware.

"We went to styrofoam plates a few years ago because we can't afford a dishwasher," said Mary, which probably also means it's difficult to keep plates and utensils clean fast enough to feed the crowd in the 1 1/2 hours they serve food. And, their are swift in their cleanup as by 2:30 p.m., all dishes are washed and dried, food ready for storage and tables, counters and floors ready for use again.

One thing Roger mentioned that possibly all little towns do, is their ministerial association gets together to discuss calendar items for the year, to make sure they don't walk on somebody else's event. There are five churches in Janesville, but that shows the mutual respect and support only seen in rural Minnesota. Janeville also shares their minister with Elysian's United Methodist Church, about 10 miles to the north.

The warm food was not only delicious, but filled a hungry spot in my stomach and the variety of desserts were some not seen before: mixture of cakes, bars and cold desserts that made it hard to pick. I ended up taking mine home because I couldn't eat all of my regular meal!

Extras usually are sold afterward, unless there is an event in the near future that utilize the food after its frozen. Cool Whip size containers of roast beef sell for $8 each, with the rest of the foot at $1 a tub. Extra buns sell for $2 a bag.

Although the current church building is around 50 years of age, the UM church in town was organized in 1869, meeting in a log cabin until 1873, when a church was built for $4,000. A parsonage was added in 1889 at $8,000. The church elders set up a building fund in 1956 for a new church and once they purchased the land in 1953, they had a request from Albert and Genevieve Wilson, who would donate $50,000 if the congregation could match that fund in one year. In 1965, with their goal met ground broke, but both the Wilsons passed away before the church was built.

One interesting side point, was in 1969 when they celebrated their 100th anniversary, a procession left the church led by an Indian guide  to Sexton's Point, where the ceremony was held. Antique and modern cars followed horse-drawn buggies and wagons with two men riding shotgun to protect the group!

Janesville has one of the oldest Dairy Queens in the state.

A stunning corner building in downtown Janesville.

It continues to be a proud, hard-working group of Christians, led by Rev. Bescye Burnett since 2009. The indeed openly express their beliefs of open minds, open hearts and open doors with their great works inside and outside the kitchen. Their hard work garners about $2,000 profit after a roast beef meal, which goes to the general fund.

Mary's very proud of the small congregation's job, pitching in wherever it's needed. "It is such a neat thing to meet the people who come to eat here, both times," said Mary. "There are certain senior citizens that make the church dinner circuit, but there are other familiar faces from town and newcomers that make it all worth while to do this. The social aspect is really important, too."

A wonderful warm meal from a wonderfully warm parish!



Mary's Pistachio Dessert (a 30-year favorite!)

Step 1 - Crust: 1 1/2 cups flour, 1 1/2 sticks cool margarine/butter, 2 TBSP sugar, 1/4 cup crushed nuts (optional). Cut together til mixed and pat into a 9 x 13 pan, bake at 350 degrees for 15 minutes and cool.

Step 2 - Mix 8 oz cream cheese, 2/3 cup powdered sugar, 9 0z. container Cool Whip with electric beater. Spread over crust.

Step 3 - Mix  2 pkgs. pistachio pudding with 2 1/2 cups milk, will thicken, spread over cream cheese layer.

Step 4 - Spread 8 oz. Cool Whip over top. Refrigerate!

Aebleskivers aren't just for breakfast anymore

It's not what you would call your typical church food for a fundraiser, but it filled up a Albert Lea church mighty quickly during the late afternoon this past Sunday.

People in Ascension Lutheran Church take their aebleskivers seriously, well, as seriously as you can for the Danish popover-like pastry. It drew young and old, new and seasoned to the supper and all reveled in all sorts of combinations of tastiness.

It's pancake-like brown exterior and round appearance make people wonder how they are made - but those with the 'skiver' pans of cast iron know it takes a little practice. And once cooked and ready to serve, the lightness of the cake makes everyone eat at least four. Despite a 65-degree day outside the parking lot as full of hungry customers.

Aebleskivers may be a Danish food tradition, but it is also the oddest looking food I've ate in awhile! In Denmark, it is also called 'appleskives' and are traditional Danish pancakes in a distinctive shape of of a sphere. They are similar is texture to American pancakes crossed with a popover, and are light and fluffy. 

Jack Waltman cleared
the tables.

"Plez comme til denAebleskiver aftensmad" was in their Sunday bulletin reminding people not only of the Danish supper upcoming, but to partake in the social aspect as well during the yearly fundraiser.

Most people can't spell it and never heard of it, but for 27 years Ascension Lutheran Church has served up thousands of them. There were plenty of help, food and friends Sunday, April 6 at the Albert Lea church. Many treasured the coatless day outside, as well as the idea of many delicious round apple-skivers. 

The new experience prompted me to watch and ask how you eat them, but there were plenty of choices on the tables with grape jelly, powdered sugar, brown sugar, butter, syrup, applesauce. Even though it was served in late afternoon, my new-found sources told me it's likely to be eaten at breakfast time, but the almost 300 people that showed up didn't blink an eyelash to a 'supper' of aebleskivers.

When you go through the serving line, the heated roaster holds probably 50 aebelskivers, and you're asked how many you want. "What's customary?" I ask. "I'll start you off at four, but you can always get more where they came from." They weren't kidding - a look in the kitchen showed six people mixing, and six cooking them up!

Stan Jensen mans the cashier table.

Add a slice of ham, applesauce, orange slices, the aebleskiver dinner was on. I wasn't alone at my table of what to eat them with, so I tried everything. I had six and although that sounds like a lot of three-inch diameter pastries, they were very light. At $6.50 a plate at the all-you-can-eat, it was a great meal at a great price with great company to visit with. At first I wanted to pick it up and eat it like an apple, then it crossed my mind to cut it in half and dunk it, but then I watched those around me and just added toppings - it looked like I knew what I was doing at least!

Anna Waltman and Tammy Krowiorz turnaebleskivers.

Ken Jensen was a pro at eating these things. " My daughter lives in San Diego and my wife, Bonnie, taught her how to make them," he said. "Now the in-laws love 'em out there." Ken's no piker, he remembered eating 49 aebleskivers when he was a youth -  I heard the record was 53 at the church. Sounds like a bellyache to me!


Jan Hickman, Marilyn Danielson and Staci Waltman chair the event, which has been a highlight of the church schedule for almost three decades. "We make them with waffle batter, but whip the egg whites before we add it to the batter." They go through 22 quarts of buttermilk and it takes a quart and three eggs for each batch.

Staci Waltman, Jan Hickman and Marilyn Danielsonchair the aebleskiver event

The average person eats six aebelskivers, but there are hardier people than that in attendance. A guestimate of how many are made tops 1,500, and there aren't many left at the end of the day. When asked how many they ate, Jan and Marilyn chuckled and look at each other, "We don't know, we usually eat the mistakes!" We figured over 27 years over 250,000 skivers have been downed the hatch. Any leftovers after the supper were divided amongst the hard workers! Takeouts numbered six.

Marilyn makes the two gallons of syrup sitting on the tables with 20 pounds of sugar. And although over 50 people volunteer on the day of all ages, the kitchen is an organized work place with those who like the duty they are given, even though some have to work their way up the ranks to make the aebleskivers. Even the exchange student from Norway is busy serving up tasty morsels.

Anna Waltman is a 17-year-old high school student who is an old hand at making the round treats. "I just fill the (aebleskiver) pan with a little oil and batter, and from there you just check to see when it's time to rotate them." The art is in the rotation, as you rotate it 90 degrees after one side is cooked, then rotate it a couple more times - that's how it gets it roundness. Anna uses a bamboo skewer stick to turn the cakes. It's her second year making them, but Grandma Marilyn will cook them a couple times a year for the family. Her co-worker at their stove was Tammy Krowiorz. It gets a little warm working at the stove, but it's hard to pry the aebleskiver experts from their perch! It's an art, believe me.

Stan Jensen (with an 'e' at the end, which proud Danes make sure you know) works the cashier table for those entering. He's worked at every aebleskiver dinner, but because he was in the banking profession, found himself as expert money handler in recent years. "I worked at all capacities over the years," he said "and enjoyed every one of them."

This year's dinner is in honor of Jan's mom, Erma Petersen, and Erma Lovisen, who had a hand in starting the yearly supper three decades ago and worked until recently. The money raised goes to youth scholarships, Bible camp scholarships, but this year some money will buy banners for the church.

Ascension celebrated it's 50th anniversary last fall and Pastor Mark Borsma leads the church and has so for six years. IT's a vibrant church, which was evident as within 15 minutes of the 4 p.m. start, there were 50 people already eating their favorite aebleskiver - OK, eating many of their favorite aebleskiver. 

Another special dinner cooked by great people of the Lord!