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

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

Another year upon us

The glory and satisfaction of writing about church cuisine is the instant gratification of stepping into churches that offer wonderful food and great company. It is these that are successful ventures, as well as a testament to their faith, hard work ethic and love for God and their congregation.

As the first entry of the year gets published, it has been so much fun to meander the countryside in search of these jewels of people and churches. Thanks so much to those who have read my stories as they attempt to share the stories of those quiet souls who chose to serve God meekly and steadily, by providing time, food and talents so people like me can enjoy it all.

Every time I search newspapers, internets, etc. for a place to visit I am blessed to be able to do this labor of love just because I respect those who seek no publicity. My journalism career of 25 years has come to this: everyone has a story to tell. And because there are so many traditions falling by the wayside for many reasons, I have decided to write about those who may never see - nor  care to see - how important their service is to their church, family and community.

Every visit made has allowed me contact with some very special people: friendly, loving, self-sacrificing. The churches they attend are individually unique as the people that congregate there. Their beauty lies inside and outside the ground they sit on, but it's the vibrancy of those who worship there that give the ultimate face that people see. Each church gives me more energy to continue to investigate why people put on these luncheons, suppers, dinners, feeds, etc. It's not just the money. I think we all know why. And it's that spirit that elevates all of us when we think of who sparks us to continue His work.

Here's to another year of yummy food, great conversation and beautiful church - and it's cuisine!!

Thanks again for taking the time to read about my journeys!

Elsie Slinger

Vasa's mouth-waterin' treats

A cookie tree greets guests to the walk.

Amidst the rolling hills of Goodhue County loftily sits Vasa Lutheran Church, atop a hill close to Welch Village. When it comes to Cookie Walks, the WELCA group puts on one tasty gathering.

For four days prior to the Saturday, December 8 event, several women of the congregation come in and stir, sift, knead, roll, bake and decorate hundreds of cookies. The idea started six years ago from the then pastor's wife, and it has become not only a popular event, but a wonderful social event for the members and community.

"Every year we've had this, it has snowed," chuckled Vivian Strusz, probably the engine behind the local cookie machine. "But they come anyway, and by 10:30 (it starts at 8 a.m.) most of the cookies are gone." That's a lot of cookies swiped up in 2 1/2 hours!

It's easy to see why as not only are there traditional favorites of sugar, date, peanut blossoms, nut cookies, there are Scandinavian treats, with many platters of Swedish treats -the church's ancestry. Although about 10 volunteers come in to back there are many more heating up their ovens to donate a favorite cookie for the fundraiser. Hundreds of cookies batches are made, : we don't count how many because of the different sizes," said Vivian. She's had a hand in making most of them as an assembly line of women show up to conjure up the delectable morsels. Vivian buys the groceries before and during the cookie making process to make sure the work can be completed on time.

"We pretty much use the same recipes every year, but we get together (WELCA) and go over recipes to see if we want some added each year." Six years ago cookies went for $5.25 a pound but now are up to $6.75 a pound, which is very reasonable since many cookies walks go for $7 a pound.

All hands on deck:

Front row: Eileen Anderson, Linda Thompson, Vivian 

Strusz, Norlene Josephson, Rose Peterson, 

Carolyn Lundstrom; back row: Duane Lindstrom, Evans 

Josephson, Duane Thompson.

Over 100 people come to the event, held in the community building of the church - just below the 156-year old congregation. From humble roots settlers worshiped in a pioneer's cabin to start with, upgraded to a log school house in 1856, enlarged to another structure six years later only to have the magnificent holy structure replace all of them in 1869. Now 475 members strong, it's religious followers started up an orphan's home in the late 1890s, it built a pavilion and chapel over the years for a variety of functions that still go on today. While Vasa is not as solid Swedish as it use to be, the heritage in honored with such traditions as Dpot i Grytan meal close to Christmas.

Kristi Tipton fills her box with goodies.

Carolyn Lindstrom described the yummy meal to a "Dip in the Kettle" or "Taste of Christmas", a tradtional meal which includes a variety of foods from Norway, Germany and Mexico as well. She was the one wearing the sweatshirt she bought in Branson, Missouri not too long ago that reads: ""Broken cookies have no calories". My feelings exactly!

The annual cookie walk not only feeds the throngs that drive from as far east as Red Wing of as far west as Cannon Falls to satisfy their sweet tooth, but they also have a cookie pack for shut-ins and the elderly later this month. That tradition has gone on for almost 40 years.

Theresa Josephson (left) manned the scale.

The fundraiser has allowed the local WELCA to purchase a new furnace, add outlets, update kitchen equipment, donate to missions and send parishioners to Bolivia for mission work. They also have put on a rummage sale for 17 years. "We get together and decide where the money will be sent once we see how much is made," said Vivian.

With most of the work done prior to the Saturday of the event, the women are making final touches to the event, which includes a spot to sit down and eat a few cookies with coffee and gab for a spell. The cookie line formed prior to the 8 a.m. start up and many grabbed more than one container to purchase. Aside from cookies, Scandinavian treats as lefse, krumkake, rosettes and specialty candies filled tables.

The Lutheran Community Center is where the congregation gathers for classes, meetings, etc. and the museum is open most days May through October. Built in 1987 it holds much historical information from a very proud heritage. Dr. Eric Norelius led the first services as well as founded the Vasa Children's Home. There were other notable men of state and national fame from Vasa: Col. Hans Mattson, a founder and Civil War veteran and two-time Minnesota Secretary of State and U.S. Consul to Indian who also wrote several books; Swan Turnblad, publisher and builder of the American Swedish Institute in Minneapolis; John Lind, congressman and late governor of MInnesota; Dr. N.L.T. Nelson, a nationally known botanist; and John Anderson and T.G. Pearson, members of the legislator. These are the most famous, but many more came forth to serve in a variety of ways at state and national levels.

Picking up a monthly newsletter proves the religious involvement of parishioners. It appears to be a vibrant, loving community for worshippers.

Aside from its history, its baking is second to none. Their 150th anniversary cookbook literally sold thousands, with a few left over - they generously gave me one to peruse, use and share a Scandinavian treat with all.

Chkoladekager (Danish Chocolate Cookies)
2 sq. unsweetened
1/2 c. butter or margarine
1 c. packed light brown sugar
1 egg, beaten
Vanilla frosting
3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 b. sweet milk or buttermilk
Melt chocolate with butter. Add brown sugar and beaten egg. Sift flour, salt and baking soda together and add alternately with milk to first mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake in moderate oven (375 degrees) for about 12 minutes. When cool, spread with vanilla frosting. TO make, mix confectioner's sugar and enough cream to make of spreading consistency. Flavor with vanilla. Chocolate shot can be sprinkled on top. Yield: about 50

This mural is part of the work on the stage area
 by B.J. Norman of the Vasa Lutheran Church. Eventually the
talented artist will paint in the penciled area.

Peppar Kakor (Ginger cookies)
1 c. butter
1 1/2 c. sugar
1 T. corn syrup
2 tsp. baking soda
1 egg
3 tsp. cinnamon
3 tsp. ginger
3 tsp. cloves
Juice & grated rind of 1 orange
3 1/4 c. flour
Cream butter ad sugar. Add to syrup and egg. Add sifted dry ingredients: mix well. Chil. Turn onto lightly floured board and cut into shapes. Bake at 400 degrees until lightly brown.
FOLK TALE: Place cookie in palm of hand, make a wish and press to break. If it breaks into 3 pieces your wish will come true.

Thanks for a lovely time Vasa WELCA!

              Merry Christmas to all my followers!

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