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!

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

Bear Creek: gem of a meal, church

Every meal time is unique and it's those of yesteryear that we remember the best. When we grew up on the dairy farm near Rochester, every supper all of us grabbed our seat, passed around the cookin's and slarfed down our food before the rest grabbed it from our plate. But the food was always the best.

Such is the most recent trip to Bear Creek Lutheran Church's Meatball Supper in rural Grand Meadow. Amidst the corn fields, red barns and rolling hills sits a gem of a country church, full of tradition that each parishioner is proud to talk about. 

And a meal to brag about.

Serving up meatballs is exclusive in itself, with not many church socials centered around what would seem an easy fixing. But its recipe is a guarded secret and not shared, which made the meal even more enjoyable! On this Wednesday evening, September 5, over 220 people gathered to share in a familiar sit-down pass the potatoes meal.

Emma Grafe is one busy eight-year-old at
the meatball supper.

Usually attending church meals means a buffet style of serving the food. Not here at Bear Creek. Once you buy your ticket, you're promptly guided to a table set for eight and before you know it, food appears in front of you, ready to be passed around to newly met friends. Freshly prepared meatballs and gravy, mashed potatoes, coleslaw, buttered buns - and a wonderful added touch from country gardens - sliced tomatoes encircle your plate.  That was the bonus on this summer meal - tomatoes from parishioner gardens. Ahhhh, the memories of mom's garden produce on my plate! Milk, coffee or lemonade was filled for each of us, and the all-you-can eat was on. Don't forget to leave room for apple, pumpkin, triple berry or cherry pie - that would be sacrilegious!

LaVae Ringen was head of the kitchen this year.

"Last year we got to the bottom of the potatoes and wondered, 'oh boy, I hope we have enough!'" said Glen Warn, who has worked at all the 30+ meatball dinners. "It's hard to know, we plan for about 260." Glen was busy with Ann Hanson, cashier, greeting guests on the beautiful sunny summer evening, in a sweet, unassuming atmosphere. Visitors were encouraged to stuff the 'ballot' box for a chance to win a beautiful handmade quilt - or they could buy one that was on display, made by members of the congregation. Other than that, they were guided - not that they couldn't smell the way - downstairs to their seat.

Ann Hanson was an inviting
 host at the Bear Creek function.

The family-first congregation and WELCA sponsor the dinner. In the spring, a ham dinner is served over Memorial Day weekend, which allows visitors from all over dropping by the cemetery to add a great meal to their pallet. That dinner has been going on for close to 60 years: a lutefisk dinner at Bear Creek went for 40 years before ending some time ago. On this night, there happened to be another meatball dinner down by the Iowa border at a Spring Grove church called Black Hammer, but this was the place to be for hungry, dedicated meatball lovers!

LaVae Ringen runs the kitchen crew and with tradition on her side, the group flawlessly served up bowls full of delectable foods. She makes six pumpkin pies for the meal, but the others are bought through a local bakery. "We just don't have enough people with the time to make as much pies as we would like," she said. But the meatballs are handmade the Tuesday before, with the Pastor Shirley Redmond on hand to help. It takes about four hours to make 80 pounds of meatballs into circular gourmet - the day before it's time to peel the over 100 pounds of spuds, as well as prepare the coleslaw, tomatoes, corn and buns. LaVae's husband has six generations of family who have attended Bear Creek, and it's that spirit of tradition and loyalty that serves the close-knit congregation now and in the past.

"Tradition is very important to us," LaVae said. Said well, considering she has been helping out at this supper since the beginning as well. Money raised goes to many outside charities or causes, including American Bible Society, Rachel's Hope and world hunger. Aside from the Memorial Day dinner, every year on Dec. 23 the church has its annual Christmas celebration. They pack with standing room only the little church, which probably holds less than 100 people, with a children's program, worship service and social time afterwards. And for all the little kids in attendance, they get the traditional bag of peanuts and candy that has been handed out for over 100 years during this service.

Everyone, including adults, also gets an apple. It indicates the simplicity and lack of commercialism that existed in the 19th century, but also shows the importance of church, family and friends.

This was the first year since the meatball supper started that Beverly Hanson hasn't participated. She was instrumental in starting the supper, but this year family came first. She and her late husband, Loren, enjoyed working at the church socials.

One woman that arrived ready to eat laughed to a friend, "the scale isn't going to like me in the morning." Or as Glen said earlier in the evening, "the older we get the less we need to eat, and then here we are (ready to eat all our fill)."

The inside was just as beautiful as the outside of the
rural Grand Meadow church.

As the church moves on after 156 years, it's easy to see why it stands tall amongst the ripening corn and soybeans in southeastern Minnesota. The dry weather may have been on most people's minds and in their conversations on this night, but after a belly full of good food, all went home content. 

Although a grand display of friendliness, comraderie and love of church was at the forefront, it was clear those qualities were the foundations set many years ago - and will continue continue for many years to come.

UPCOMING DINNERS:

*Saturday, September 15 - Trinity Lutheran, Blue Earth, Salad/Sandwich Luncheon, 8-1

*Sunday, September 16 - Trinity Lutheran, Elmore, Annual Pie and Ice Cream Society with pork sandwiches, salad, beans; 22:30-6:30

     -St. Peter & Paul Catholic Church, Mazeppa, 11-1:30, Ham and Turkey Dinner
     -St. Francis Xavier Annual Chicken DInner, Lake Park, 11-1
     -St. Andrew's Catholic Church, Hawley, Turkey and the Trimmings/desserts, 11-1
     -St. Adrian Catholic Church, Adrian, Annual Fall Dinner, 4-7

*Wednesday, September 19, Dodge Center United Methodist Church, pork chop dinner; 4:30-7:30
     -Chicken Pie Dinner, Hector's UM Church, 4:30-6:30
     -United Methodist Church, Detroit Lakes, Meatball Supper, 4:30-7

*Sunday, September 23 - St. John the Baptist de la Salle, Dodge Center, 21st annual Turkey/Ham Dinner, 11-1

*Wednesday, October 10 - Vineyard United Methodist Church,Hutchinson, Complete Turkey Dinner, 4:30-7

Fellowship in Austin

One of many delicious
salads at the meal

Initial luncheon another fellowship opportunity

Lori Amick is the kind of person every organization wants - energetic, hard-working, diligent, humble and organized. So it's no surprise to church members at Christ Church - The Episocopal Church in Austin, Minnesota that Thursday's (July 11) Salad Luncheon came to fruition.


She's the one who ran with the idea.


Although the  church is more popularly known for its fall Sauerkraut/Pork Chop Dinner, it also is one of most active churches as far as community fellowship fundraisers/free meal opportunities. There goal is to have a monthly event serving people of the community.


For 14 years they have done an Easter Dinner, every third Saturday of the month is Free Community Dinner, September hopes to start a "Soul Food" meal, the Mystery Dinner is in November, Wine Tasting happens in December.


All those events happen with a church with about 50 families, but one that is faithful and active in God's message to serve people.


"I just like doing this," the lifelong church member said. "I enjoy being involved and helping people. Our congregation might be small, but they are very active. They step up and help at a moment's notice, otherwise all these events wouldn't be possible."


Lori's buoyant disposition allowed the first ever salad luncheon to draw a little over 100 people for it's first time - but the plans are in the works to see that number at double next year. No doubt that will happen if Lori, and co-chairperson Judy Bjorndal, are at the helm. Both truly loved working out the details and spreading the work - as well as sharing in much of it - for Thursday's meal.


"We do this to be active and to get our name out there as well," said Judy. "Everyone loves salads," added Lori. "It's so much fun to see what salads people bring to these kind of events."


She's right in that regard. As an added touch, each salad was named - some with more 'flavor' than others, but nonetheless descriptive. My favorite was the 'Frog-Eyed Salad" or "Moracan Tuna Salad". Next year they plan on having recipe cards for the salads brought to be purchased for a nominal price - a great idea and one that people won't have to buy an entire cookbook to get!

Kitchen help - Front row: Amanda Amick, Mary Moritz, Lillian Flynn,
Char Plantikow. Back row: Bruce Jordan, Lloyd Amick,
Lori Amick, Judy Bjorndal

Lori brought five salads herself, "I don't cook this much at home" she laughed, but obviously loving the opportunity to serve her fellow man. "Come on, salads aren't that hard to make and everyone can make one, so I thought, let's try it." She made her salads in the church kitchen, mainly because any dirty dish could be cleaned in 90 seconds in the commercial dishwasher on hand. Who wouldn't want one of them in their kitchen?


Twelve women helped out and 17 total salads came in. There were a few tasty leftovers, but at is a lesson learned on how much to fix next time. "Next year I'll work a little harder at advertising," Lori quipped. With it fair season, she's busy as a 4-H leader, along with mom, employee at Mower County Housing Authority (with along with her job is putting out a newsletter) and all sorts of other summer happenings. She brought two pans of pumpkin bars as well. It's also a family affair: husband Lloyd makes the coffee and runs the dishwasher; son Tyler is more involved with the pork chop dinner; daughter Amanda worked the kitchen as well Thursday.


Rev. Catherine Lemons was duly impressed by the luncheon, but also values her co-chairs and their willingness to serve. "I just started here in December and just missed the pork chop dinner, but after seeing these ladies put this together, I can hardly wait til then."


The free weekend meal is open to anyone - the Salvation Army holds one during the week. "We were hoping other churches would join in and offer one as well, but they haven't. The best reason I can give to why I do this is after meeting a man who came to our Easter dinner. He was going through town and heard about the meal. He came up to me and said afterward, that he wouldn't have ate it wasn't for this free meal. Not all who come are necessarily poor, but those that eat alone. No one should eat alone on Easter."


The ham dinner is no slouch. It has ham, au gratin potatoes, corn pudding bake (made by son Tyler), carrots in brown sugar sauce, salads and desserts. It's a hearty meal for attendees.

The first Episcopal Church in Austin
currently sits at the Mower County
Fairgrounds.

The Sauerkraut/Pork Chop dinner will be it's 76th effort this fall. It's a daunting achievement: 900 pounds of sauerkraut, pork chops enough for 600, chicken hot dish for another main entree, mashed ptatoes (used to be peeled and cooked, but now instant), an assortment of pies. "I've worked that one for 20 years and co-chaired now for five years. That one gets more than 30 people helping out." Half of the 900 pounds of sauerkraut are sold by the bag at the event. "We use an electric shredder for most but we still do a fair amount by hand. It takes 30 of us to get it done."


They start in September cutting cabbage and letting it ferment until ready to be prepared for the October event, this year earlier on October 8. "There's an older woman from our church who still wants to help out, despite her arthritic hands," explained Lori. "She pinches the greatest crusts, better than anyone I know. She tried to teach me but I just don't get it - have to start all over. Everyone pitches in as they can, from 16 to 90."

Lillian Flynn chaired the event close to 50 years before giving it up to Lori. Her historical aspect is kept in the 'Green Sauerkraut Bible', a green folder storing past dinner information.


The Episcopal church is nestled in the middle of Austin and with its beautiful limestone exterior and well-kept landscaping makes it very inviting to all. Once inside, it's beauty continues into the small, but quaint faith area, adorned with the most beautiful stained-glass windows. Started in 1862, this building is the second church. The original was moved to the Mower County fairgrounds years ago and is part of the historical aspect the grounds. But it's what's inside the church - the congregation - that has kept its presence alive in Austin.


With the help of the likes of Lori Amick, it will stay alive for many generations to come.



 Here is a great recipe to share of Lori's from the luncheon:


Buttermilk-Blue Cheese Red Cabbage Slaw
1/4 cup Mayonnaise
1/4 cup buttermilk
1/2 cup crumbled blue cheese
1 1/2 TBSP Dijon mustard
2 tsp. white wine vinegar
1 1/2 tsp. celery salt
1 medium head red cabbage, finely shredded
2 medium carrots, shredded
4 green onions, thinly sliced


Combine mayo, buttermilk, blue cheese, mustard, vinegar and celery salt in large bowl with wire whisk (or combine in food processor and process until smooth). Season, if desired, with salt or pepper. Stir in cabbage, carrots and onions. Cover and refrigerate at least 30 minutes.


Future events:
Sacred Heart Salad Luncheon, Hayfield: Tuesday, July 17, 11-1
St. Augustine's Church Salad Luncheon, Austin; Thursday, Jul 19, 11:30-1
St. Mary's Episcopal Church Corn and Pig Roast, Basswood Grove (south of Hastings), August 20, 4-8