Finally the sun - St. Henry's style

A leisurely drive in south central Minnesota on one of the first 'nice' days of 2013 was a treat as St. Henry's Catholic Church held its annual Salad Luncheon amongst the tweeting birds, calm countryside and warming sunshine.

Last year as I attended a salad luncheon in LeCenter a woman asked me if I had been to St. Henry's luncheon and when she found out I hadn't she highly recommended it. Well, that was almost a year ago and the country church already held theirs, so a full 11 months would have to go by to taste their delectable treasures.

An almost record number of people filled the small community room across from the church proper - because of the food and the fact the sun came out to warm up a disappointing spring season. Joan Traxler, chairman of the event, was happy with the turnout, "It went wonderful, such a great crowd. We were very, very pleased - about 150 attended." In case that doesn't sound like a huge number, this rural church on a Wednesday in April usually draws 35 families to Sunday church. "I think the weather did us a huge favor - no snow and sun!"

The little church on the hill celebrated a 150 years of worship in 2009. It's layout includes the church and cemetery on one side of the paved road and the playground, ball field and community room on the other side. Joan chaired this year's event but each new luncheon rotates the vice chair to the top notch next year, so Laurie Schotz will be continuing a tradition held for over 40 years.

As volunteer numbers dwindle, the men have helped pick up the slack, plus dedicated younger members are now stepping forward. Good thing, because great food, atmosphere and friendly smiles should be part of everyone's schedule as often as they can get it!

Back row: Laurie Schotz, Sandy Gernsheid, Cindy Widmer, Gay Surano,
Joan Traxler; front row: Sharon Riebel, Lucy Helfter, Dolores Wieland,
Megan Holychy

"I think we were one of the first parishes in this neck of the woods that started up a luncheon," Joan recalled. "Then others joined in." About 15 volunteers share the work, including Sharon Riebel, who when she spoke to me, caused us both to speculate where we had met before. She was performing her hostess duties and making sure everyone had what they needed when she asked me - we realized three years ago I bought a golden retriever from her Island Golden Farms nearby. My dog Millie would have loved to come, more to meet everyone than the food, but it constantly impresses me how small the world is when you get out and experience it!

Theresa Widmer and Sharon Traxler welcome Elaine
Willette to the luncheon.

The church's altar society has a bake sale and raffle in the fall and the men just hosted their annual Irish Stew in March. Joan shares feelings all church volunteers (and any in general) about planning a yearly event, "the anticipation is the most stressful, when you get going it runs smoothly." That simplifies what takes years of experience in the top spot to coordinate, but nary a church event has disappointed me yet in performance.

St. Henry is a entity located just off Hwy. 112 between LeSueur and LeCenter. One would suppose it was a bigger town in bygone years, but for now the church property functions as top dog. In protocol established years ago, tables flanked by the wall are broken up by a long row of tables combined for the 'regulars'. The community room is a quaint little facility with memories nailed on the wall. A particular one caught my eye and after investigation, found out this posting was the list of families and what they would bring to the annual picnic many years ago.

Yesteryear's festival signup sheet 

It was humorous to see the family listed by the male head, but the women brought the food and performed the manual labor! Items such as 12 quarts of potatoes, one gallon of carrots, 1/2 bushel of tomatoes, two pounds of butter, a pound of coffee, jelly, pickles, six pies were amongst the sign up items to bring for preparation - then a list of duties that needed to be filled. And besides that, most families chipped in $5- $15 each to pull off this shindig.

At the 11 a.m. start almost 45 people were lined up ready to fill their plates full of an assortment of pastas, salads, casseroles, deviled eggs, desserts, lemonade or coffee. It never ceases to amaze me how when I go through the line how difficult it is to pick what to eat (I usually take a little everything) and when I tour the luncheon area for pictures and interviews, the food has quickly changed to more time-tested recipes! Not fair! I want to go through twice -which would mean I would have to double the size of my stomach. I'm thinking that five minutes after everyone sits down a whistle blows and everyone  rotates their plate to the right to try your neighbor's choice of food. If there's any left!

Pickled carrots were a treat as were the chocolate candy kisses sprinkled amongst a vegetable tray. The daisies and mums that decorated the tables teased us into thinking spring was coming soon. Even a box elder bug managed to join the crowd, but I quickly plucked him off a woman in front of me and deposited him into the wide blue yonder. All the food disappeared as it has every year - that's because of Joan's leadership and great volunteer corp.

St. Henry's founding goes back to when Minnesota was a territory. In 1852 a little group of eight families came from Switzerland to the 'big woods' of south-central Minnesota. These people became the first Romancha settlement in America, actually speaking Roman. That group eventually held a meeting years later to build their church and during the remainder of the winter the ring of axes felling and hewing native oak could be hurt. A 18'x28' log chapel was built in 1859. Eventually a bigger church was built two more times. The church flourished with 85 families in its heyday. Thanks to Joan for getting me this information, described in the booklet as proud a parishioner could be. And lo and behold, the church festival attendances drew 700 people in the 1930s & 1940s.  At one time a banner stretched across CR 112 to announce the festival for all to attend.

Yesterday's restrooms

Who knows how long little country church's like St. Henry's will last, with dwindling numbers and rising exoduses to the larger cities. Right now the church shares Father Chris Shofner with St. Mary's in LeCenter, but someone like me who loves traveling through the countryside for that church gem in the valley or on the hill, let's hope dedicated congregations find a way to stay open.

St. Henry's Catholic Church - definitely a jewel amongst jewels!

St. Henry recipes - thanks Joan!

Jayne Gehrke's Calico Party Beans
Fry 1/2 lb. bacon, chopped
1-3 lbs. of ground beef
1 cup diced onions
1 cup celery (optional)
Drain: Add
2 TBSP mustard
1/2 - 1 cup brown sugar
1 TBSP vinegar
1/ cup ketchup
1 can tomato soup or tomato paste
1 can easy of your choice of beans, drain them (baked beans, northern beans, butter beans, kidney beans, chili beans, lima beans, green beans, or wax beans

Combine all in roaster and bake 350 degrees for about an hour. Or in crockpot (longer time).

Lucy Helfter's Chinese Casserole
1 1/2 pound ground beef
1 cup of chopped celery
1/2 cup onion
1/2 green pepper

Brown all the above and put into casserole. Sprinkle in 1/2 cup rice. Add one large can oriental vegetables - drained, one can cream of mushroom soup, 2 cups liquid beef broth, 2 TBSP soy sauce.

Mix altogether and our over meat and rice mixture. Bake two hours at 250 degrees. Just before done sprinkle with chow mein noodles.

Joan Traxler's Wild Rice Beef Salad
3-4 pounds beef roast - crock pot or oven roasted. Save broth. Shred or cube beef and set aside and add to the following:
1 1/2 cups uncooked wild rice. Cook 45-60 minutes and cool.

Add the following:
1 cup celery sliced thin
1 cup green peppers, diced
1 medium onion
2 TBSP sweet pickle relish
1/2 cup sour cream
1/2 cup salad dressing
salt and pepper to taste
Add 2-3 cups green grapes and some broth. Toss and blend together.

Upcoming Events:

Saturday, May 4 
     *Brownsdale United Methodist Church, BBQ Riblet Luncheon, 9-1 with bake sale and rummage sale
     *St. John's Lutheran Salad Luncheon & Bake Sale, New Germany, 11-1

It's in the Gravy

When the gravy makers had personal emergencies to attend to, Dee Markson didn't know what to do. Who was going to make the gravy? No one else had experience doing it.

Anna Budensiak is a grateful server

"Lots of things have happened over the years, you learned to take it and work with it," she said. "Thank God one of them could call and give me the recipe over the phone." The gravy extraordinaire had to take her husband to the emergency room Wednesday night and wouldn't be available to come into the St. Peter and Paul Catholic Church to prepare the traditional scrumptious blond gravy for the Annual Turkey Supper. Mary Schuth-Taylor, another diehard volunteer and co-chair, led the charge on cooking turkey and making gravy. Never fear, all the gravy preparers came to the rescue and the 200-plus people didn't know the difference.

It was a bright, sunny day when the meal started and the church dining hall filled quickly on Thursday, March 21. The usual Mazeppa diners made their way into the church, but many were from Zumbrota, Pine Island, Rochester, Oronoco, etc. Despite cabin fever amongst most people nowadays, the aroma of turkey gravy and potatoes, along with so many salads and desserts drew them out of the homes and once there, glad they made the trip.

Dee assists her daughter-in-law, Callie LIffrig Markson, in planning the annual dinner, which has gone on close to 50 years - maybe more. Once a generation hands it off, unless history is tallied, it's anyone's guess who's still alive to venture a guess at how long and event lingers.

Norma Frank's lived in Mazeppa since 1961 and remembers helping out in the time period. "I'll be married 61 years, and you can't beat this food. My husband doesn't like it they put the turkey and gravy together, so he's having a burger tonight downtown. But there's plenty of people here that wait at the door to get in." Can't blame Ralph if there are $1.25 burgers at Leo's down the block, but there was plenty of full plates chocked high with potatoes and turkey gravy that would rather fill their tummies that way then with traditional beef!

Dee and Callie hard at work.

Callie & Dee

Norma and Cheryl Baertlein are just two of the friendly volunteers that help seat people, fill coffee, help seat people, carry trays, refill milk and coffee cups, whisk new desserts plates onto the table and replace empty salad bowls. "It's almost like we have too many people to help out here," chuckled Cheryl, which if true, is a great problem to have as many church dinners see volunteer numbers dropping. "This is a very healthy church," she said. "We have lots of young people involved as well." Norma and Cheryl represented many happy helpers either on the floor or in the kitchen. It was a well-oiled machine the co-chairs had put together!

Three generations of family volunteerism: Kathi Arendt,
Mindi Arendt, Makayla Arendt, Nicole Irish

This year, the two of four women's groups that volunteer time and food supply the 29 salads and 20 desserts - next year the other two groups prepare the foods. Anyone who knows anyone in town just knows the St. Rose group are the dessert masters while St. Theresa group is renowned for their salads. St. Ann and St. Gertrude are the other two women's teams.  It sure seemed like a lot of different delicacies sitting on that table by the kitchen, swooped up by hungry goers before I could write down all the varieties. All the food on the night is prepared in Mazeppa - either by loving hands in local kitchens or food brought from Hub Grocery in Zumbrota and prepared in the church kitchen. "It's a one-stop shop for us," commented Dee. "We have such a great relationship with Hub with the many things that go on at our church, they are so great to work with."

Close to 40 takeouts were delivered this year, and as fast as Styrofoam containers went out the door and drove down the road, another live customer stood in line. "I know there was 16 that went out at one time," marveled Dee. Not me, the people obviously knew a good deal when they saw it - delivering great food to their door on a 23 degree day!

"We used to start at 4:30 p.m. but some people still work and had a hard time getting here that early, so we moved it to 5 p.m. The regulars can show up anytime, but it seems like it's helped." The numbers have stayed consistent over the years, but last year it was close - the turkey gravy was almost gone, as were the salads. A good problem to have!

On October 10, 1878, St. Peter and Paul's congregation was incorporated, the legal document bearing the signature of the late Archbishop Thomas L. Grace, pastor at Belvidere, attended to this place of worship. In the year 1880, under the administration of their pastor, Rev. John Meier, a fine church bell was purchased and the 14 stations of the Cross. Under the pastoral charge of Rev. Fr. Limberg a Sanctuary and Sacristy was built and a basement under the church made. Mazeppa, the city in the valley that borders close to Goodhue and Wabasha had its Catholic prayers answered.

Sherrie Ferber and Zonda Befort man the cashier's
table by the front entryway to the dinner.

They now share their priest with Pax Christi of Rochester, but the church located on the corner of Cedar Street and First Avenue appears vibrant and ready to serve its congregation and village.

It's evident this church congregation is proud of serving the people of the church and small hamlet of Mazeppa. Next year I will have to refrain from all meals on the day to have more room for the great food!

Recipes of the Day

Callie said "the Oriental salad is one of everyone's favorites.  I make this salad."

The recipe is:
2 bags of coleslaw mix
2 packages of ramen noodles ( any flavor, I don't use the seasoning)
1 small package of slivered almonds
1/2 c. sunflower seeds

Dressing:
3/4 cup of vegetable oil
1/2 cup sugar
2 tbsp of cider vinegar
1 tsp pepper
Mix everything together just before serving.
 

"Nicole Irish made a really good dessert that everyone raved about this year."
Butterfinger dessert
 
Its super easy! Make a yellow cake mix. while it is still hot poke holes or a fork in it. Mix together 1 jar Smuckers carmel topping and 1 jar Smuckers caramel topping and one jar sweet and condensed milk and pour that over. Let cool and top with cool whip and crushed butterfingers."

Thanks Callie and Dee for a terrific night!

UPCOMING EVENTS:

-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

   *East Chain Lutheran's "Church Basement Luncheon" will be held on Sunday, April 7 

             from 11AM to 1PM at the church.
    *Kimball Immanuel Lutheran Church, Ice Cream Sociel, Alpha, 11-1 

     *Gaylord's St. Paul's Lutheran Church Turkey Buffet Dinner, 10 a.m. to 1 p.m.

-Saturday, April 13, St. Charles United Church of Christ, 11-1, Soup/Salad Luncheon
     *St. John's Lutheran Church, Mazeppa, Spring Fling, 11-1:30, hot dishes, cold salads

-Sunday, April 14 - Ascension Luthern Church, Albert Lea, 26th annual aebelskiver supper, 4-6:30
     *Spring Fling Luncheon, Salem Lutheran Church, Madelia, 11-12:30

-Friday, April 19 - Grace Lutheran Salad Luncheon, Waseca, 11-1.
     *Community Presbyterian Church, Plainview, Salad Luncheon, 11-1

-Saturday, April 20 - UM Church, Brownsdale, Annual Swiss Steak Dinner, 4:30-7
    *St. Paul's Church, rural Eyota, Annual Spring Luncheon, 12-2

-Sunday, April 21 - Highland Prairie Lutheran Church, Rushford, Meatball Dinner, 11:30-
      1:30

-Wed. April 24 - First Lutheran Church, Pipestone, Spring Salad Luncheon, 11-1

-Sunday, April 21 - United Redeemer Church, Zumbrota - Salad Luncheon with Cookie
    Auction - 11-1

-Wednesday, April 24, Wykoff UM Church, Annual Chicken Pie Supper, 4:30-7

-Saturday, April 27 - Hegre Salad Luncheon, Kenyon, 11-1.

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!