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