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Soup’s on!

By Staff | Nov 27, 2009

Long-time church member Loretta Kuebler has been attending the annual dinner since she was a girl. She is shown here checking the oyster soup.

LIDDERDALE – While no one’s exactly sure how long the Immanuel Lutheran Church’s annual soup supper has been going on, longtime church members and Ladies Aid members figure the tradition has been carried on for more than 90 years.

“I can remember coming to the soup supper as a girl,” said Loretta Kuebler, 89, who said the ladies used to serve the meal at the Lutheran school behind the church. “It’s always a lot of fun and fellowship.”

It’s not unusual for 200 people to eat at the soup supper, which is held in late October or early November. The crowds come to enjoy the church’s famous oyster soup, vegetable-beef soup, loose meat sandwiches, homemade pie and more. Guests can also pick from a wide selection of homemade goodies at the church’s bake sale, which is held in conjunction with the soup supper.

It takes nearly 50 people to help with the soup supper, said Karen Wernimont, of Lidderdale, who added that an eight-member committee coordinates the dinner. “After all these years, we pretty much have it down to a science,” said Wernimont, who grew up in the church and recalled waiting on tables and serving the soup during the dinner when she was in high school.

Today, the cooks gather at the church on the Saturday before the Sunday afternoon soup supper to set up tables, decorate, make the loose meat sandwiches, and round up the 10 roasters that are required to hold all the food that will be served.

Evelyn Hook brings homemade breads, including her quick apple bread, to the church's bake sale, which is held in conjunction with the annual soup supper.

The cooks appreciate the spacious dining room and kitchen, which were designed with the soup supper in mind when the new church was built after the old church was destroyed by lighting in the early morning hours of May 24, 1996.

Profits from Immanuel Lutheran’s soup supper, which costs $6 for adults and $4 for children, are donated to local and national charities. The cooks agree that it takes a team effort to make the soup supper a success.

“A little help from the weather doesn’t hurt either,” added church member Linda Lasher. “The colder the weather, the better the soup tastes.”

Oyster stew

1 gallon milk

1 quart oysters

1 stick (1/4 pound) butter

Salt and pepper, to taste

Warm the milk. Heat oysters until edges curl. Put oysters in milk. Add butter, salt and pepper. Continue to heat, but do not boil. Serve soup with crackers.

(Note: The church cookbook notes that it’s best to make the soup several hours before serving, because it will be much tastier. At the annual oyster soup supper, the cooks use 15 gallons of milk, 4 gallons of oysters, 4 pounds of butter and salt and pepper.)

Marie Wenck slices the pies in preparation for the hungry crowds that flock to the soup supper.

Vegetable beef soup

This soup, which is served by the Immanuel Ladies Aid at the annual soup supper, makes enough to fill two electric roasters.

8 pounds beef rump roast, cooked and diced

3 quarts beef stock (add beef bouillon, if necessary)

3 quarts diced potatoes

Ruth Subbert serves up countless loose meat sandwiches to go with guests' bowls of oyster soup or vegetable-beef soup.

1 bunch celery, diced

2 1/2 cups diced onion

4 quarts whole tomatoes, chopped

2 pounds carrots, diced

7 14-ounce cans green beans, undrained

6 14-ounce cans of peas, undrained

3 pints frozen corn

Cook all of the raw vegetables, except onions. Just cover onions with water. Cook onions separately and drain. Add onions, along with the water they were cooked in, with the rest of the soup ingredients. Season with salt and pepper. Heat and serve.

Apple pie bars

This tasty recipe comes from church member Norma Hein.

2 1/2 cups flour

1 cup shortening

3/4 teaspoon salt

1 egg, separated

Milk

Sliced apples

1 1/3 cup sugar

1/4 teaspoon cinnamon

2 tablespoons flour

4 tablespoons tapioca

Blend flour (2 1/2 cups), shortening and salt. Put egg yolk in measuring cup, and add milk to make 2/3 of a cup. Combine with flour mixture. Press half of dough into a 9×3 inch pan. Fill pan with sliced apples.

Mix sugar, cinnamon, 2 tablespoons flour and tapioca. Sprinkle over apples. Roll out remaining dough and place over apple mixture. Beat egg white until foamy, and brush on top of dough.

Bake at 475 degrees for 10 minutes, then bake at 375 degrees for 30 minutes. Bread can be frosted, if you desire.

Quick apple bread

This recipe is a family favorite at Evelyn Hook’s home.

1/2 cup vegetable oil

2 cups sugar

4 eggs

3 cups flour

1 teaspoon baking soda

1 teaspoon vanilla

3 cups chopped apples

3/4 cup nuts

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Mix all ingredients well. Bake bread at 350 degrees for 1 hour. Makes 2 loaves.

Best Ever Banana Bread

This recipe from Linda Lasher makes four big loaves, which freeze well.

1 cup butter or oleo

3 cups sugar

6 eggs

3 cups sour cream

4 teaspoons baking soda

2 teaspoons vanilla

4 to 5 bananas, mashed

1 teaspoon salt

5 cups flour

Cream together butter, sugar and eggs. Mix sour cream and baking soda together in a separate bowl, and let stand until foamy. Add remaining ingredients to the above mixtures and mix well.

Place batter in four greased and floured 9×5 inch bread pans. Bake 50 minutes at 350 degrees or until a toothpick inserted comes out clean.

Sour cream raisin pie

Sour cream raisin is one of the most-requested pie at the Lidderdale church’s annual soup supper. Bonnie Onken contributed this recipe.

1 cup raisins

1/2 cup raisin juice

3 egg yolks

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup sour cream

1 teaspoon vinegar

Meringue

1 teaspoon cornstarch

6 tablespoons sugar

1/2 cup water

3 egg whites

Cook raisins; drain, and reserve 1/2 cup juice. Beat egg yolks. Add sugar, cornstarch and salt. Add sour cream, vinegar, raisin juice, vanilla and raisins. Cook until thick. Pour into a baked pie shell.

To make meringue, combine cornstarch, sugar, water and salt. Cook until clear and thick. Beat three egg whites until frothy. Add cooked mixture to egg whites, and beat 5 minutes.

Spread meringue on top of the pie filling. Bake pie at 350 degrees for 10 to 12 minutes until browned.

Contact Darcy Dougherty Maulsby by e-mail at yettergirl@yahoo.com.

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