Upon the hill an aroma of welcome

The quaintness of Presbyterian Church of Oronoco is apparent when one drives into the once-small hamlet, now growing leaps and bounds due to expansion of the city of Rochester. The church on the highest point of town is a beauty and therein lies dedicated parisioners striving to keep their little church alive.

One hundred and fifty years ago settlers gathered to hold a June Presbyterian service for the first time. Four straight days later, it was decided to start the Oronoco Presbyterian Church and land purchased started a journey that today, still is strong and willing. In fact, the most remodeling work done inside the church brought back the simple magnificence of the first days of the church, replacing as closely as possible woodwork of the early days. There may be a newer handicapped ramp in the back, but from the front the view of the church is stunning, as it hides behind beautiful oak and maple trees.

For the past 10 years Joanne Schenck and Eileen Simon dutifully fixed food, prepared the room and chased down volunteers to cook and help out luncheon day. The formula of having three days of luncheons spread out in the coldest of Minnesota months, seems to have worked and is a major fundrasier for the church. Each third Wednesday of January, February and Mark the luncheons either brag casseroles, BBQ or soup, along with salads, desserts, drinks/hot coffee. And oh yes, warm smiles from cold people traveling to satisfy their hunger. Even as people waited their turn to pick from the handsome, tasty foods they were asked to utilize the hand sanitizers due to the current outbreak of flu cases across the state.

Ellen Simon and Joanne Schenk
supply the culinary elbow
grease.

Even the Bridges of Zumbrota, 12 miles down the road, made their reservation for six - allowing assisted living women make the trip via Zumbrota Health Services. The bus driver even salivated at the warm hot dishes sitting on the serving tables. Maybe it was the chicken/mushroom casserole, lasagna or the goulash that made the warmly dressed people patiently wait, but for me it was hamburger hot dish and warm corn (real corn) bread that made me smile. That, and the homemade buttered bread. And the chocolate cake. OK, all the food made a lot of people happy - and delightfully full!

Joanne left her station and visited shortly, sharing money raised to local missions mostly, but others outside the state aren't unusual. They strategically plan their luncheon around other senior citizen dinners in the area. And it serves mostly those older than 60, but it is open to all willing to make the trip. Like the young-at-heart Pine Island man who answered his friend's inquire at how he was doing, "I'm still kickin', but not very high."

Women from Bridges of Zumbrota had the best seat in the house as they
await to eat.

"We just started the luncheons to help support those projects we supported," said Joanne. For a congregation that barely reaches 60, their perseverance to survive allows them to raise at least $1,100 a year to those areas they handpick to support. And they rely on Larry Glasenapp and Dick Ostrom for help as well.

It used to be a chicken dinner that was the major fundraiser, started up by fellow parishioners Luella Rueber and Eunice Markham, but as the years trickled by so did volunteers. And the time necessary to cook in the basement of the church just wasn't feasible anymore. When the kitchen was moved upstairs, they took a look at the future of the 'foodraiser' and decided to attract about 70 people a time for three months. It was easier to get people to make less food and take less time to setup. And for a decade, they are happy with the arrangement. It may still be the same 12 people that cook, but as they age, it is easier to keep them volunteering. Another active congregation member, Joyce Rucker, was also instrumental in implementing money-making food ventures.

Articles of Incorporation from 1869.

A trip around the church shows their pride. Beautiful stained-glass windows bought through parishioner donations, and simple altar preparations. Inside the front door are two treasures that most churches cannot share: the original articles of incorporation for the church, handwritten and proudly framed on the wall; and a guest book over 50 years old, still waiting for visitor's autographs at where they are from. Not many churches know they have had people from North Hollywood, Baton Route, Louisiana, Cleveland, Ohio; Detroit, Michigan; Thailand; Pitman, New Jersey; Cave Coral, Florida; Morrow, Georgia; Port Perry, Ontario; Belize City, Belize; Denver, Colorado - and many points in between.

Guests from the last 50 years
signed in

No this special little gem on the hill relies on all its members to stay open and they gladfully and dutifully listen. On this day, the hill is alove with the smell of hotdish heaven!

Pastor Lisa Johnson, just two months out of the seminary, sits down to a meal and admits she is amazed, so far, at the vitality of her church members. "It has been wonderful to see how much they love their church," she offered. "For someone as new as me, it has been a wonderful first experience." The Presbyterian Church of Oronoco  shares ecumenical partnership with the First Congregational United Church of Christ in Zumbrota.

A beautiful stained glass porthole
looks out from the church itself.

The free-willing offering for the meal invites guests to give what they can. Another indication at the purpose for the luncheon: feed the hungry and poor first, the others can make up for them - which they do. Some sample a little of everything (me!), others zero in on favorites. The fresh fruit medley and pickled vegetable mix was tantalizing, many couldn't escape the bars and cookies - with lemon bars, layered delights and such it was hard for any New Year resolution of losing weight to stay active! And the paper plates were heavy with the casseroles steaming on top, layered in some cases.

Recipe of the Day!

Crunchy Corn Medley (from the kitchen of Ellen Simon)

2 C. frozen peas, thawed

1 can (15 ¼ oz) whole kernel corn, drained

1 can (15 ¼ oz) white or shoe peg corn, drained

1 can (8 oz) water chestnuts, drained & chopped

1 jar (4 oz) diced pimientos, drained

8 green onions, thinly sliced

2 celery ribs, chopped

1 medium green pepper, chopped

½ C. vinegar

½ C. sugar

¼ C. vegetable oil

1 tsp. Salt

¼ tsp. Pepper

In large bowl combine first 8 ingredients. In a small bowl combine vinegar, sugar, oil, salt and pepper. Whisk until sugar is dissolved. Pour over corn mixture, mix well. Cover and refrigerate for at least 3 hours. Stir before serving.

Upcoming Events:

*Presbyterian Church of Oronoco: Feb. 20 - Soup, salads, desserts, 11:30-1 p.m.
                                                  March 20 - BBQ, salads, desserts, 11:30-1 p.m.
*St. Paul's Lutheran Church, Royalton, Jan. 23 - Soup Supper
*St. William's Salad Luncheon, Feb. 17, Vogrin Hall, 4:30-7