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
     
    

It's the Pearl of Chicken Dinners

Lonapearl and Gene Korfhage brought friend Loraine Andree to the United Methodist Church creamed chicken dinner in Brownsdale, and marveled at the amount of salads, desserts and main course they got. 

Serving over 245 people this year, it seems the secret's out on the good food served here. It was a typical October night (October 27) as far as weather went, and the creamed chicken could be smelled three blocks away and easily from an open window in a car driving by. The fact that there was a line waiting for them to open made my mouth salivate even more.

Loraine Andree, left, and Lonapearl and Gene Korfhage had already
finished their meal, but they had time to talk about the great event.

"There's just too much to eat!" said Lonapearl. The three proceeded to share their breadth of knowledge on not only many delicious meals in the area, but who has the best lutefisk dinners. "We've been to as many as seven in one year, but there are so many to go to," Lonapearl shared. Loraine agreed. "You could go to these dinners all year round and never get a bad one." In that, so far as I have found, she is right.

They warned me that the Preston's Lutheran church lutefisk dinner the first Sunday of December was one to attend, saying their fruit soup and bread pudding was out of this world. Never had fruit soup, I might have to take them up on that!

Sue Amick coordinates all the volunteers, food, etc. and in addition to that is getting ready for their annual Halloween party for kids. "It's not so bad, everyone does their job and we have a good time," she said, which is validated by the smiles, fun jabs and knowledge of most who attend from the workers behind the counter. As the first people were in line and getting seated, Sue said a prayer over the meal - a first in any dinner I've gone to this year, lending an obvious thankfulness over food and friends.

"This year we almost ran out of food," said Jean Way, a volunteer helping out in desserts. "We were wondering what we were going to do if we did." Jean shared that this is her second year helping out at the dinner, but she and her husband just joined the church officially this year. "We sure liked the people here, so we decided why not (join)?"

Myrna Thompson, Sue's sister, has been involved for many years as well. She's one busy lady going table to table helping customers get seated, cleaning tables, chatting, helping out other volunteers, whatever it takes to pull off the yearly event. United Methodist does have one other large fundraiser in the spring, a Swiss Steak Dinner. If that's half as good as this one, put that one on your calendar!

Aronn Oakland lend a helping hand
for the dinner.

The church is 156 years old, making it one of the oldest in the area. This building is the second one, built in 1978. As most churches in the 19th century, they got their start holding services in sod homes and shanties of parishioners. From there they moved to the school house in the area and the first church was finished in 1891. The ladies aid formed in 1891 and have ever since been a vibrant spark to church life and activities since.

Money raised for the dinners goes to church needs, with a little spread out in other charities.

Current Pastor Sharon Goetzinger and husband, Vern, manned the ticket table. Pastor Sharon is in her second year at the Brownsdale parish. "Everyone involved does such a great job," she said. "It's hard not to want to help out in some way."

A beautiful Lord's Supper mural overlooked the meal room.

Aside from the warmth from the creamed chicken and biscuit it covered, there were so many choice salads your plate couldn't hold them all. Ladies of the church made at least 20 salads, so selecting which one to take made portions smaller or passing on some to take more of another. Then if that wasn't a difficult enough decision, the women made up 15 different pies or bars to choose from. This is the first dinner I have been to where banana creme and coconut creme pies were available - mostly because they need to be refrigerated until served. I had to pass up my favorite banana creme because of the raves I heard from others about the Better than Robert Redford Dessert. Fortunately, I took a piece and kept it until the end. They were right, or the cook was right.

Marcella Rockwell and Judith Pike took care
of bake sale proceeds.

"People always ask me at events where I work or at meals, 'are you going to make that dessert?', so it's hard not to," said Jean Way. She's made the dessert for over 30 years - the new generation probably doesn't even know who Robert Redford is! An added touch at the counter of food was the option of taking a pumpkin flavored muffin, cut in half with a cream spread, decorated festively on top with a pretzel sticking out the top. There was no end to the great food!

Within the first 15 minutes almost all 10 tables of eight were filled, but they had two other smaller rooms ready for backup. As I left, the line was longer and tables filled. And walking to my van my tummy was full and happy, but the temptation to go back in remained as that luscious aroma still filled the air outside.

Jean Way was a friendly face to those trying to
choose ONE dessert!

Recipes of the Day!

Jean Way's "Next Best Thing to Robert Redford Dessert" (and it is!)

1 cup flour
1/2 cup butter
1 cup finely chopped pecans
1 8 oz. cream cheese softened
1 cup powdered sugar
1 8 oz. Cool Whip thawed
1 large pkg Instant banana pudding
1 8 large pkg. instant chocolate pudding
3 cups milk
1 Hershey bar grated

Mix together flour, butter, pecans for crust; press in 9 x 13 pan, bake at 350 degrees for 15-20 minutes. Cool.

Mix cream cheese, sugar, 1/2 Cool Whip and spread over cooled crust.

Mix each pudding mix separately, using 1 1/2 cups of the milk in each mixture. Apply each pudding mix in two separately ayers. Spread remaining Cool Whip on top of them.

Sprinkle with the grated Hershey bar. Cool until ready to serve.

Myrna's (Thompson) Raspberry Salad

3 small pkg. raspberry jello
3 cups of hot water
1/2 quart of vanilla ice cream
whole raspberries

Mix the jello with the three cups of hot water until dissolved. Add the vanilla ice cream and mix; add the whole raspberries.  Pour into bowl and cool until ready to serve.

UPCOMING DINNERS/SUPPERS: 
(And there are more where these come from)

Sat. Nov 3 - Our Savior's Lutheran Church, Lyle, Roast Beef dinner, 4-7
     Annual Chili/Soup Supper, Grace United Methodist, Millville, 4:30-7:30
     Scandian Grove Lutheran Church, St. Peter, Lutefisk/Meatball Supper, 11-1, 4-8

Sun. Nov. 4 - Roast Beef Dinner, Kasson Community Church, 11-1
     Hamball Dinner, Zion Lutheran Church, Buffalo Lake, 11-1
     All Saints Dinner, Holden Lutheran Church, Kenyon, 3:30-7:30
     Roast Beef dinner, Harmony United Methodist Church, 4:30-7:30
     St. Mary's of Geneva, Soup and Pie Supper, 4:40-7
     First Presbyterian Church, Winnebago, Swiss Steak Dinner, 10:30-1
     Windsor Pork Chop, St. Peter's Lutheran Church, Rose Creek, 4:30-7

Tues. Nov. 6 - Turkey Dinner, Vernon Center Grace United Methodist Church, all day

Wed. Nov. 7 - Little Cedar Lutheran Church, Adams, Lutefisk/Meatball Supper, 11-1, 5-
               7:30
     Faith Lutheran Harvest Supper, featuring Scandanavian pastries, 5-7:30, Dodge Center

Sun. Nov. 11  - Emmons Lutheran Church Lutefisk Supper, 11-6:30