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

Biscuit lady

It's all in the biscuits -

At 84, Connie Bicknese of Wykoff is proud to be known as the biscuit lady.

Her mother's biscuit recipe has been eaten by thousands since the Wykoff United Methodist Church women have held the Chicken Pie Dinner each April since 1959. She even uses the same bowl her mother did all those years ago when she makes the biscuits.

"My mother perfected that recipe with a friend of hers, Vera," said Connie. The secret ingredient is non-rendered lard, something not found in many places nowadays. Today, Connie has her daughter, Marilyn Erdman, and daughter-in-law Dianne Bicknese helping out at the meal, held this year on Wednesday, April 25 at the Wykoff Community Center. The weather cooperated and brought over 200 people this year, greeted by chickens and roosters of all sorts adorning the stairs, outside landing and tables inside.

Jettison back five decades ago when the Methodist men and women would go out to a local farm, herd up and load chickens in crates and bring them into town, where Mrs. Miller would cut their heads off and the rest would scald, pluck, bag and freeze the birds for the dinner, which was held within a couple weeks of the chore. "Back then it would take two days to get the birds and food ready for the dinner," said Connie. "The younger women of the church thought that was too much work, but the older women didn't want to change it. A few years of doing it the hard way gave way to buying the chickens." Last year was the first time the group bought the meat and gravy for the event, with workers getting older and scarce. "This year's (chicken and gravy) were very good," she said. I would agree!

About six women cook up all the food - only Connie makes the biscuits. Many people have confused the dinner to chicken and biscuits, but she explained the process. "We put the (unmade) biscuits on top of the chicken and gravy and bake them for about an hour. Had some ministers and people we've had to explain to them it's not chicken and gravy over biscuits - they're cooked together. Along with mashed potatoes, coleslaw, buttered buns, cranberry sauce and your choice of cake, the $8 meal fills up the hungriest of those attending.

Connie Bicknese, Ruth Link, Irene Jacobson and
 Dianne Bicknese, serving up Chicken Pie Dinner.

Money raised goes for church functions - wherever the need. "It started out as just our women's group but now the men are involved, helping us out," she added.  Something additional, there is take-out service for the meal as well. Last year they served close to 50 people this way.

She took home just a gallon bag of chicken/gravy mixture this year, meaning the women got the planning down pat. "It depends on the weather, too, how many people come," she added.

Connie was born and raised in the Wykoff area and along with her husband, Bill, live in town now. On the trip down from Faribault, farmers were taking to the field - getting ready for another spring planting season. Just east of Spring Valley is Four Daughters Vineyard and Winery, as well as a huge white barn that looked suited to fill up with antiques. Just before turning into Wykoff from Hwy. 16 to Hwy. 80 was a biggest concrete Holstein bull I've ever seen on the Boettcher family dairy farm. It was another successful drive - about 1 1/2 hours from Faribault - through Minnesota farm country.

At my table, were five delightful women from Spring Valley and Lanesboro, taking in their annual chicken pie dinner. There never were more accommodating and friendly people to sit by, as they reminisced with me about previous dinners, other local church functions in the area and their favorite stories of the day.

Connie was more than glad to share her tales of the Chicken Pie Dinner over the years, and thankful she's been a part of it. "I'm not sure how much longer I'll be doing it, I am the oldest right now."

And not missing a beat.

Connie shared her biscuit recipe, but be warned, it's for huge crowds, so you may want to quarter it down:

8 cups of flour
1/2 cup lard (home rendered lard)
12 tsp baking powder
1 tsp. salt
1 gallon of milk

"This makes 5 bowls, three times," said Connie. "Just stir in the milk to the same consistency and thickness, don't want it too runny but if I do, I just add a little more flour."

Thanks Connie and Wykoff United Methodist Church for the great meal and fellowship!

Upcoming Functions:

• May 2 - Kasson - Presbyterian Church, Spring Luncheon, 11-1 (101 6th Avenue NW)
• May 3 - LeCenter, St. Paul Lutheran Church - Salad/Hot Dish Luncheon, 11-1 507-357-2212
• May 18 - Zumbrota, Lands Lutheran Church Lutefisk/Meatball Dinner, 4-7 (Hwy. 60 just west of Zumbrota)