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!

It's the beans at the fish fry

A mural downtown shows the town's pride.

What would a Friday night fish fry be without baked beans? And you haven't had any better baked beans than Father Randal Kasel's baked beans at Church of St. Michael in Pine Island.

For secret's sake, let's just say his concoction of vegetarian beans, molasses, onions, bacon (yes, bacon during lent) had many tongues wagging on how good they were. In it's third year, the Men's Club of the Church have put on a very successful all-you-can-eat fish fry, making enough money for a fryer, commercial dishwasher and eyes on a resurfaced parking lot out back for the future.

Father Randal Kasel started up the
Men's Club and fish fry three years ago.

It's the first all-men meal I've gone to in the two years attending church dinners, and the food, service and smiles are no different. OK, they had a couple wives make some desserts, otherwise the rest of the work they performed themselves. It takes about 50 men in two shifts the night of the fry, which is served every Friday night during lent except Good Friday. Over 250 people have filled the church community room each night, with it's big open windows lighting up the cold spring sky while the warm, aromatic food inside keeps all happy and full.

"There wasn't a men's club when I got here and I knew we had enough faithful, hardworking gentlemen to form one, so we did," explained Father Kasel, who not only visited extensively with guests, but helped serve and clean up - not a familiar sight in many church dinners. Apparently all they needed was a leader and with the priest's guidance, they put together a top-ranked church fish fry.

Kevin Kann, Willie Rauen and Dave Boser served up
the delicious food.

Along with the fantastic baked beans were fried cod, seasoned red potatoes, coleslaw, bread, dessert and choice of drink. And the potatoes were an added surprise with their tastiness. It would seem that at least in this church, the men were holding out on their cooking skills until church!

It takes about 750 pieces of fish for each Friday serving, along with 100 pounds of potatoes cut and cooked in olive oil and seasoning. The coleslaw is also made from scratch, starting that very day with food preparation. Not much food is left over, especially since they added a second food station for those just wanting seconds. It makes the first line go faster and keeps the second trip away from the original traffic.

Deacon Newell McGee, John Archer, Brian Murray,
Vince Fangman and Tom Heise were part of the
kitchen help on the night.

Gary Rehling has been a longtime St. Michael parishioner, who has enjoyed the addition of the men's club. He worked where he was needed on the night. THe Men's Club meets once a month unless a special project comes up, and have gotten to know only their minister better, but people they have known but maybe not socialized with much in the past. 

Vince Fangman is one of the leaders of the fish fry, and also praises Father Kasel's leadership. "We definitely are much more organized as a group and get more out of our meetings. I have really enjoyed it and learned a lot."

Church of St. Michael and Church of St. Paul in Zumbrota are a shared partnership with Father Kasel. I first met Father at St. Paul's salad luncheon last summer and was impressed by his positive, loving attitude. It's not often a minister makes sure he talks to as many people in attendance at church dinners, making them feel at home. It's easy to believe his parishioners have learned much from his faithful and friendly disposition.

Located in the south central part of Pine Island, the church is close to its original building - which was also built in the center in 1878. But it almost was build near the present cemetery, but after much discussion the charter members decided it would benefit more to be built in the town proper. On July 4, 1878 the cornerstone was laid, and in 1969 a groundbreaking ceremony opened the current church on Fifth Street. The old church was demolished in November 1970. And in 2004 they celebrated their 125th anniversary.

The church congregation has remained constant in numbers with 270 households. It's beautiful limestone exterior and the foundation placement on a hill, makes it a special edifice in the town of 3,600 people.

"We have really enjoyed our chance to contribute to the church with this fundraiser, as well an opportunity to meet people we don't know as well," said Vince. "All those involved had done a great job."



Upcoming dinners:

*April 4, St. Paul's Lutheran Church Salad Luncheon, Plato, 11-1

*April 6, Meatball Dinner, Peterson Highland Prairie Lutheran Church, 11-1

*April 9 - Hector United Methodist Church,  Soup/Salad Lunch, 11-1

Hamming it up in Goodhue

As hungry souls were lining up in the church basement, Council of Catholic Women (CCW) women were scrambling to find working outlets, as they temporarily lost power as the annual Ham Dinner was drawing in patrons in Goodhue's Holy Trinity Catholic Church.

Goodhue is a small, but vibrant community in Goodhue County, situated off Hwy. 58 in some of the best farm land in the state. It's obvious residents are proud of their rural heritage and enjoy their peaceful surroundings.

It was another reminder of the power of Mother Nature, as plows cleared driveways and roads drifted over outside after last Thursday's one-two punch of snow and wind. Although they never considered canceling the event, too many electrical cooking pots almost did them in!But in the end, another successful dinner was served to over 180 people, which included succulent scalloped potatoes with that ham, an assortment of salads and desserts - all handmade - and lots of smiles and helpful hands. Most remember the event has stayed pretty much the same over the 40-plus years, with maybe a slight change in the date due to wrestling tournaments at the local high school or working around President's Day.


"We might have mixed it up over the years and had chili and craft fairs, but we've decided the ham dinner brings in more people," said Judy Lodemeier, one of three chairpeople, with Terry Buck and Diane Opsahl. It was Judy locating alternate outlets to plug in crock pots of scalloped potatoes and warming ham, with a couple landing upstairs in a community room next to the altar.

Don's Grocery just off Hwy. 56 provides the ham and scalloped potatoes and most likely ingredients for most of the donated salads and desserts. It takes quite a few volunteers to cut up the 110 pounds of hams, 12 assorted desserts, 10 fruit salads and 12 salads. About 80 families make up the small church, located pretty much smack dab in the middle of town. Like any other structure in town on this Sunday, February 23, it's hard to manuever around the stockpiles of snow - some higher than 17 feet. It's not unusual to see mailboxes buried into snowbanks with only their front-opening doors visible. And just try meeting a car coming from the opposite direction in an alley - not a good idea. But it didn't hamper the opportunity for a warm meal and catchup time with friends and family in a church basement.

"They predicted the weather would be better by today,"Terry sighed with relief. Postponing would be tough to reschedule and what to do with all the food? Five years ago we got a lot of snow too, and we thought, 'Oh boy,' will anyone come? It probably was one of our more successful ones."

Amongst the hardy able-bodied customers, about 20 people ordered takeouts as well. Any extras are either divied up or people can buy at free-will prices as well. It's all well and interesting to sit snug in the basement eating, where glancing upward you can study the confirmation classes over the years make their individual mark on their church journey on ceiling tiles. (See picture below)

Terry has tried to modernized the CCW at Holy Trinity, hoping to get new faces to join in the volunteer events at the church. Sometimes it works, sometimes not, but all three chairmen keep trying. About 12 volunteer on the day, but 34 women donate food.

Terry Buck, Judy Lodermeier and Diane Opsahl
dish up leadership skills for the annual dinner.

In the fall, CCW hosts a "Wine, Women and Worship" to kick off the fall activities, something I thought very inventive - and fun. "We have a good time at our meetings and try to make it so people feel appreciated and not always put upon," said Terry. "We want to blend in new (people) with current members." Terry's been involved with CCW for over 33 years locally.

Judy usually heads the cooking part of the event, Terry does the calling and organizing and Diane backs her up. Between the three they keep volunteers on their toes, hoping all have a good time helping not only their church, but those who benefit from their donations from proceeds from the dinner. Some past organizations helped are the Women's Shelter in Red Wing, Hope Coalition, mission trip for local kids, quilting supplies for church women who sew for missions around the country, Appalachian Project, and many others. They also have a bake sale in December and keep their hands busy with other worthwhile projects locally.

Goodhue's Catholic church has a great history and someone who did extensive work to preserve it. Started relatively late for rural Minnesota churches, Goodhue probably had it's first service in someone's home, but it was mentioned in the history it was possible it could have been in a chicken coop. In 1903 they drew up their official orders. Their first 'meeting' was in 1906 in the first building, with the current church constructed in 1956.

Ceiling tiles completed by confirmation classes.

Today, they share Father Paul Kubista with St. Columbkill of Belle Creek and St. Mary's in Bellechester. In as much as things change, they also stay the same - one priest serving many rural communities as yesterday. This was a change made just last summer.

The website relays the history, "We can only imagine how difficult it must have been to serve such a large area in this period of no cars, trains or telephones. The pastor had no way of letting his parishioners know when he was coming; he tried to get to each parish once a month. St. Columkill's 129th anniversary book states, " How the word got passed around when Father arrived, we do not know, but one can on imagine that every household had someone keeping a close watch on the trail the priest would most likely to pass on foot or horseback."

As the winds continued to howl outside, warm bodies welcomed a home-cooked meal, sitting with their neighbor try and outdo them on storm stories. Understanding such weather instances is really quite simple, if you listen to reason: "God has quite a palette when you go out and look at the snow, it's drifts and how we all react to it," said Terry. "It is quite beautiful."

Judy doing cooking duty.

DIane's Glorified Rice

1 cup raw rice cooked and rinsed

1- 2 lb. can pinapple, drained

2 cans madarin oranges, drained

1 jar maraschino cherries drained and cut in half

Dressing:

3/4 cup pinapple juice

1/4 cup lemon juice

1 cup powdered sugar

2 tablespoons flour

2 eggs

Mix together and cook until thick, add 1 tablespoon butter

Mix the first four ingredients together, add dressing and refrigerate overnight.

Add 1 cup whipping cream whipped.

2 cups mini marshmallows

You may add grapes and bananas if you wish.

Czech out this Soup Supper

Marie Kajer served as bread lady during the Soup
Supper at St. Wenceslaus Catholic Church.

With the winter Minnesotans have survived thus far, it was a welcome treat to attend the Soup Supper held at St. Wenceslaus Catholic Church in New Prague February 17.

Although there was some melting of snow at the time, Old Man Winter was still apparent at every step. Aside from the heaps of snow around the church buildings, the beauty of this 156-year old church from the outside is only a tease awaiting grandeur inside - meaning not only the tabernacle, but the warmth and spirit emitted from the parishioners.

Over 320 people came through the basement cafeteria, used by children during school week days, but tonight smelled of chili, vegetable beef and chicken noodle soups. If you wanted to try a second soup or just wanted to sample all like me, it was not an easy temptation as an assortment of white and wheat breads and tasty desserts met you after you filled your bowl. My favorite was the vegetable beef but that was a photo finish with the other choices.

In the preparation part of the meal on the Saturday before volunteers meet to sort through the 50 pounds of jumbo carrots, 30 stalks of celery, 50 pounds of onions as they mix each soup with canned ingredients as well. This year the beef was donated by Cedar Summit Farm, which includes 60 pounds of their lean beef. Divided between the vegetable beef and chili, a little bit more has to be purchased to put the final touch on the soups. The breads and desserts are donated. "I refuse to call anyone, we just put a call out a couple weeks before in the bulletin and it gives others a chance to serve as well," said Norb Sticha, the committee leader for the supper. With the close to 1,400 families in the parish, it doesn't take long to fill the order of 70 breads with a dozen or slices each or the dozens of bars and cookies to feed the masses. The kitchen is fill with not only lots of food, but well-disciplined volunteers.

Sticha proudly organizes his troops every year for this fundraiser and it most proud to exclaim all money goes to the Dorothy Day Center in St. Paul. The 20th annual event fills their commitment of serving food to needy visitors to the downtown facility, but it also fulfills those who find this ministry most satisfying.

Extras from the supper are taken to the center with desserts reserved for the March meal they will serve.

"Because we in New Prague don't live in the inner city we might now have any idea of life for some people," said Norb. "This (raising money for the Dorothy Day Center) gives us an opportunity for better awareness and a way to help our fellow man." Way back in 1995 the commitment was made to be a part of the monthly meal service at Dorothy Day.

Norbert (Norb) Sticha gives directions for shift duty
during the soup supper.

The Dorothy Day Center provides hot meals served by volunteers 365 days a year, as well as mental health services and medical care - and much more - to people experiencing homelessness. It also houses a women's shelter, which opened in 2007 and provides a dignified emergency shelter for 42 single homeless women. The center is run by Catholic Charities.

The soup supper arose from necessity as funds needed to be raised to continue their monthly commitment, which started in 1995. But for Norb, the Dorothy Day shift has had a profound influence on his life. "It is something near and dear to me," he said. "I get energized by helping these people. It is a fruitful experience. But I also believe you get more than you give in situations like this."

There might be some tweaks into the soup supper date for next year, and other charities to consider helping. With the help of Second Harvest Heartland and the generous parishioners of St. Wenceslaus, volunteers have tremendous backing in the endeavors they take on. This year's supper netted over $2,000.

A couple years ago wintry weather raised its ugly head on the morning before soup supper night, giving Norb more anxiety than usual. They made the decision to hold it and as weather conditions improved, the hungry came in with a strong showing. Aside with a mixup with dividing of the beef for the soups, the 20th annual event continues an event where food and social time is shared by many - without many hitches.

Bill Belkengren, retired but active amateur potter, offered up bowls he made at the supper, with money raised to go towards a charity he supports. On the other side of him is Joanie Tupy, a cousin of Norb's, who both can brag four generations of family going through the church and school. She was working cleanup duty tonight. There are many generations like them in New Prague, many of them passing down their faith and values throughout the years. That's why the church remains strong and active.

The Czech church was established in 1857 as a foundation and integral part of the faith community in New Prague. The parishioners strong family values and traditional faith practices are apparent. It's goals are to promote active participation in church worship, welcome all and offer opportunities for involvement, providing quality education and fostering social justice. It dominates the skyline of New Prague, with two towers that rise to 110 feet. The church was listed on the National Register of Historic Places in 1982.

New Prague is proud of the Czechslovakian heritage as this
testament for a map of the Old World.

The school has educated over 3500 children since it opened in 1878. At the time the school building of brick and of two stories was quite modern, costing $3,500 at the time to biuld. Its first teachers were six laymen and by 1880 the School Sisters of St. Francis had arrived and served the community 116 years. Nearly 200 nuns served more than 900 years; the first graduation class was in 1908.

The church and school work hand in hand to foster great people into the community and outside New Prague. "I feel the soup supper and projects like it are secondary to the awareness and connection we have to others," said Norb. "This is one opportunity that allows people to become involved, and allow them to grow in knowledge as well as witnessing the strife outside our congregation."

Well said, Norb! Thanks for your hospitality and great faith in man.

A Cookie Walk to Remember

This is not your average cookie walk.

When you're meeting women who bake 11 different cookies of three dozen each like Phyllis Burvis, you know this church group means to make, pardon the pun, serious dough. But it's not just the cookies and candy that draw hundreds to Kasson's United Methodist Church, it's also the wild rice soup, salads, live lefse-making demonstration, crafts, A Visit from Santa for the youngsters and Grandma's attic.

And don't forget the scads of smiling, helpful faces who complete the day, which emphasizes the hard work days before definitely is worth the fulfilled hearts on the day. The little bibbed aprons a few volunteers wore added to the festive atmosphere.

On this close to zero degree Saturday on December 7, the line was long but moved steadily as people were handed their box and plastic glove and given the task in picking from thousands of cookies to take  home for the holidays. It's hard to decide which treat to put in your box and then have to watch others doing the same, thinking "what do they know that I don't about that goodie." 

A great hail goes out to Sandy Gochnauer, head of the church women who have sponsored this Cookie Walk for  35 years. And the numbers of food sold for the church on the glen are daunting:

*70 dozen lefse sold
* 650 rosettes made/sold
*10 batches (almost three gallons a batch) of wild rice soup sold
*literally thousands of cookies sold, with few left over by day's end

"I swear that people come all around to buy their cookies here so they don't have to do their holiday baking," chuckled Sandy. She's probably right. The only thing is the cookies aren't going to last and Christmas get-together being so early in the month! "We raised about $6,700 this year, down a bit from last year, but we didn't have much left in the end." The group utilizes practically the whole main floor space of the church for the event.

Kitchen helpers: Robin Germundson, Jim Gillis, Sandy Gochnauer, 

Linda Zomok, Mary Lohse, Gen Sorenson, Judy Ruport,
Lana Bergus,Thomda Larsen,Renee Jensen, Steve DuBois,
Alexander Malisheske

There is no hurrying through the lines though. Even though you might come early for best pickings of the cookies, you can sit and have a cup of coffee and much on your 'take' or try a tasty salad or soup while you are talking to friends or relaxing. Or, remember Santa is around the corner waiting to talk to the tykes and offer them a small token or candy cane for their visit.

Despite the fickle Minnesota winters, an event has never been cancelled. On this cold day the wild rice soup tasted especially tantalizing as the crunching snow and fogged breath reminding all that even though the calendar says its still fall, winter has been here for a couple weeks!

Lorraine Spading is one of those dedicated volunteers for the Methodist church in Kasson, but tells of the story of learning how to make the lefse she demonstrates for all who attend, by working the local Lutheran Church (where else?). "I watched them roll lefse for years and learned practically by osmosis," she joked. In her 50 years at her church, she used that experience to perfect her own lefse recipe and is proud to show off to others how the process is done. Her key is using instant potato flakes and mixing the dough in flour just before rolling and frying. It looks simple to passerbys, but still mesmerizes those who love the Norwegian bread - Lutheran, Methodist or whatever your denomination!

Phyllis Burvis and Jennifer

Flynn were one of many who baked and workedthe walk.

Because of her lefse 'degree' Lorraine has been in charge of the station for many, many years, as well as a faithful volunteer in other functions of the church. There are about 175 people on the Kasson UM rolls, but most are active volunteers in many ways.

Warren Seavey, Fritz Spading and Rodney Beckman

 helped out at the cookie walk.

Their other big fundraiser is the Shrove Pancake Supper held before lent. They also proudly host ice cream sundae socials for the community as other free events, including Square Dance demonstrations.

This year, however, Sandy wears a little angel pin in memory of one of their most dedicated volunteers, Maggie Lien, who passed away in February. She was in charge of the cookie walk many times in her service. As the notes laying on the Christmasy tables say, "the cookies bring back fond memories of Grandma in the kitchen and the excitement that fills the air when the family is coming home for Christmas."

It would be easy to say that many angels were hard at work preparing for the cookie walk, as all those who give time to their church. It's in this giving we look back at the year of church socials and thank those who provide such great get-togethers to travel and taste.

"We certainly couldn't do it without our great volunteers and we appreciate all the support of those who attend," said Sandy. "It's a lot of work, but worth it."  Money raised goes toward missions, the youth group,silent helper fund, Daily Bread publications and the general budget.

Thanks to all who I visited this year: Merry Christmas and Happy New Year! I will talk to you again in 2014!

Lorraine Spading's Wild Rice Soup (who else?!)

1 cup cooked wild rice
1/2 cup butter
2 cups diced celery
1/2 cup diced onion

Lorraine Spading can be considered 

'Lefse Queen of Kasson' for her

countless years making the holiday

favorite.

6 cups cold water or broth from chicken
1/2 cup shredded crrot
5 1/2 tsp chicken base
2 1/4 cup of Half and Half
1/4 tsp. poultry seasoning
1/2 tsp. white pepper
1 1/2 cup flour
1/4 kitchen bouquet
1 8 ox pkg mushrooms
12 oz. diced cooked chicken
1 1/2 tsp Nature's seasoning

In large soup kettle melt butter and saute celery, carrot, onions, spices, seasonings til tender.

When vegetables almost done, add mushrooms and saute five minutes more.

Slowly add flour, then the water and continue to stir until thickened.

Add chicken and rice. Heat to 180 degrees,  add Half & Half and heat again to 180 degrees.


Upcoming Walks:

Saturday, Dec. 14 - First Congregational Church, Dodge Center, 9-11:30, Cookie Walk
                             - Immaculate Conception Church, rural Kellogg, 9-11, Cookie Walk