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

Election Day Turkey

Small towns provide the friendliest of people. Coupling that with a fine dinner and election day phenomena, Vernon Center hosted the best of church cuisine yet this year - and the most entertaining food fundraising history!

Grace United Methodist Church hands down had the most congenial of volunteers and with its turkey dinner, started the countdown to our mouth's watering as we all await Thanksgiving. Many thanks to the welcoming smiles, anecdotes and scrumptious food provided Tuesday, November 6. The idea of holding such a meal on election day intrigued me as capturing a crowd not only waiting for good food, but ready to put to sleep election fatigue.

Located south of Mankato, Vernon Center only boasts over 332 people, but what it lacks in numbers it certainly makes up with spunk and energy. Over 400 people made the sojourn to this small church, which proudly displayed its love for Christ throughout the church walls, windows, altar and its volunteers. Sitting with six other hungry travelers who were familiar with the dinner, they expressed their great pleasure in the dinner - enjoyed, like most, after casting their vote at the polls.

"We were worried that numbers may be down this year, because the harvest is done so early this year," said Mary Kay Hohenstein, co-chair of the event. "That might hurt carry-out numbers (which were 40 last year). But we planned for about 400 today." Early indications were it was going to be a record turnout at the polls, I'd have to believe people were hungry for turkey, too!

Mary Kay praises Vernon Center Market for helping keep the turkey dinner alive. "As the years passed, we just couldn't get enough people to help make the food. They cater events and have been so good in helping us. They make the potatoes, gravy and turkey and we make the dressing, coleslaw, cranberries and pies." The catering business also provides the heated buffet to house the warm food and with a kitchen full of ready and willing workers, the dinner went smoothly. "We used to roast all the turkeys, carve them, make the potatoes, all that stuff. But this has allowed us to continue offer a warm dinner on election day." The day before is for making the coleslaw and stuffing. Those that bake pies bring at least four, and there was plenty of delicious choices to choose from: it's hard for me to pass of pecan pie, even though pumpkin, blueberry, apple, Oreo and so many more could easily appease my appetite.

Proceeds go to church mission work and congregational needs. Because the dinner is 11 a.m. to 7 p.m., after the food manning stations with enough workers is most important. There are two shifts, with Mary Kay and five others working the entire day. Most members of the ladies aid work or donate food, but there is an option for monetary proceeds toward the event. The 100-member strong church welcomed in a new minister in June, and Pastor Lynn Bergeson dug in as well. And the confirmation class shows up after school to provide youthful assistance for the late shift.

And as I was eating lunch, it occurred to me that if a person wanted, they could eat turkey twice in this town today! "Some people do," smiled Mary Kay. With that great stuffing and pie choice, why not?

Part of the kitchen crew:
Mary Kay Hohenstein, Margaret James, Harriet Sowers, Shirley Read,
Grace Smits, Ann Madsen, Opal Mae Emery
back row, Jake Sowers, Stan Spence, Doug Schutte

This turkey dinner started in the 1930s in October. The first year the Sowers family raised turkeys locally and donated some of them to help out the new fundraiser - the church kicked in money for the rest. A profit of $25 was made.

Years of turkey dinners continued until the 1960s when they tried a chicken and turtle soup dinner. Yes, that's right, turtle soup. Ray Othoudt, a church member, went to the river near his property and would catch enough turtles to serve at the dinner, storing them in cattle tanks until it was time to cook them. One dinner in that span made $600.

"The sportsmen's club used to have a turtle feed and when it disbanded, we kind of took it over," said Mary Kay. "That worked pretty good until one October we got a blizzard and here we were with all those cooked turtles ready to make into soup. What do you do with all that turtle soup when people can't come?" said Mary Kay. 

What you do is return to reliable turkey dinners and in 1982 the congregation decided to hold the dinner every election day, giving volunteers somewhat of a respite to the huge undertaking every other year. People from all over the area make it a fall outing.

Don and Marcella Goodburn of north Mankato, formerly of Lake Crystal, make the Vernon Center dinner part of their travels - which is difficult as they fill their calendar with other worthwhile meals and events in the area. They were very helpful in giving me future meal ideas. This is just one of many they attend.

The story of the day came during a nearby ham meal in Amboy, put on by the Presbyterian church. Years ago a German immigrant family would attend and as any good Scandanavian congregation, lefse was placed at the table to eat. Not realizing the lefse wasn't a napkin, as they were using it, they finally were told what about the holiday 'bread'. "We just couldn't let them continue using it as that, so we finally told them - they were pretty embarrassed," the woman next to me shared. The idea of lefse tucked into the shirt or laying on a lap was pretty amusing to me! Now I don't feel bad when I arrive at a meal, not sure sometimes if butter is added, or ketchup or whatever!

My travels to such great churches, towns and different parts of southern Minnesota have provided me much laughs, great scenery, creating many new friendships and a full tummy. Here's to many more Vernon Center's and aromatic and tasty food!

Harriet Sowers
 Oreo Pie

-One Oreo cookie crust
-2 pkgs. instant white chocolate pudding
-2 cups milk
-8 oz tub of Cool Whip
-Pkg of Oreo cookies

Mix pudding and milk and then add 8 oz. Cook Whip. Crush 14 oreo cookies and then mix them all together, leaving enough to sprinkle on top of pie. Spread into pie crust.

Grace United Methodist's Stuffing Recipe

-Brownberry or Pepperidge Farm onion and sage cubed stuffing mix
-Onions
-Celery
-"Better than Bouillon" turkey base
-Butter
-Cream of Mushroom soup
-Water

Amounts to purchase (50 bags of stuffing mix, 8 pounds onions, 8 bunches of celery, 2 jars (8 oz.) of bouillon, 3 pounds butter, 3 large cans cream of mushroom soup)

Day ahead: Dice onion and slice celery. Saute onion and celery in butter and enough broth mixture to keep from burning. Spray 5 roaster pans with non-stick cooking spray.

Recipe for 1 steam table pan:

2/3rds large kettle water, about 4 gallons
add 1/2 jar turkey base concentrate
1 TBSP sage
2 sticks butter
Half can of cream of mushroom soup
Mix and heat above together.

Open 10 bags of stuffing mix and pour into large plastic mixing container. Add 6 cups of sauteed onion and celery mixture to the stuffing mix. Add enough broth mixture to moisten. Fill roasting pan, cover with foil and refrigerate. Two broth recipes should be enough to moisten 50 bags of stuffing mix.

Bake: 3 hours at 325 degrees. Note: If dressing is dry add plain water to moisten. Stir occasionally to keep from burning but don't over stir.

Serves 450-500.

**These ingredients allow the average cook to prepare a similar tasty stuffing for the size of family they are feeding.

Upcoming Meals

Wed. Nov. 7 - Little Cedar Lutheran Church, Adams, Lutefisk/Meatball Supper, 11-1, 5-
               7:30     
      -Faith Lutheran Harvest Supper, featuring Scandinavian pastries, 5-7:30,   
                   Dodge Center  
     -Glyndon Lutheran Annual Chicken Dinner, 4-7   
     -Springfield United Methodist Turkey Dinner, 4:30-7   

Nov. 9 - Grace Lutheran "Log" Church Ham Dinner, McGregor, 4-7

Nov. 10 - Zoar Lutheran Church, Tofte, Ham Dinner, 5-7

Sun. Nov. 11  - Emmons Lutheran Church Lutefisk Supper, 11-6:30  
     -North Waseca Lutheran Church Lutefisk Dinner, 4-6 p.m. seatings