Anniversary cookbook sales soar
ALTA – St. John’s Evangelical Lutheran Church, in this northwest Buena Vista County community, has something to celebrate.
In 2010, the small country church with nearly 250 members celebrated its 130th anniversary.
Through the years the church’s active woman’s group has continued to pursue the modern church’s spiritual needs.
Now, these crafty women, through the sale of a very popular church cookbook, are meeting the domestic needs of rural cooks across northwest Iowa.
Rural churches, though not uncommon to northwest Iowa, are slowly disappearing.St. John’s congregation, with its strong German ancestry, continues to flourish.
Like all rural churches, it has undergone many changes.
The church was started when 13 pioneer families wanted a church in which to worship, baptize and hold marriage ceremonies.
Through the years, the church was rebuilt as the congregation grew and again later when it was destroyed by fire.
In 1968, the current building was constructed to hold the growing congregation.St. John’s church maintained a grade school until 1977 and a pre-school and nursery until 2005.
“A picture of our beautiful church as it stands today is found on the cover of our newest cook book,” said committee member Karen Schmidt.
The church’s previous cookbook was created for its 100th anniversary celebration.
In June 2010, the last cookbook from that edition had been sold. The group formed a committee and set a goal of completing a new cook book by Christmas of the same year.
“Cookbook committee members Karen Schmidt, Sally Kuhrts and Margaret Jellings worked hard to compile the newest cookbook titled, “Our Daily Bread.”
“We met every deadline and managed to stay right on schedule.” said Kuhrts.
More than 1,000 recipes were submitted taking many hours to proof, sort and organize, she said.
“We chose the three-ring binder style of cookbook which allows cooks to add more pages of favorite recipes at any time.” said Jellings.
The book was a popular gift item for church members and the community during the 2010 Christmas season.
Currently, 747 cookbooks have been sold.
The St. John’s cookbook committee members have contributed some of their favorite recipes for Farm News readers, fresh from the pages of their newest publication.
Those interested in purchasing “Our Daily Bread” should send name, address and phone number, along with $15, plus $5 for shipping and handling, to St. John Lutheran Church LWML, 169 630th St. Alta, Iowa 51002.
Cookbooks can also be purchased for $15 at Heritage Bank, in Alta; The Village Boutique, in Aurelia; or The Peach Blossom, in Storm Lake.
1 3-ounce package raspberry Jell-o
12 ounces cottage cheese
1 pint raspberries, well drained
1 cup of mini marshmallows (optional)
18-ounce container of Cool Whip
Mix all together and refrigerate.
TIP: You can use other combinations such as strawberries and strawberry Jell-o, peaches and peach jello or mandarin oranges and orange/pineapple Jell-o.
2 cups mini marshmallows
1 strawberry cake mix
2 packages frozen strawberries
3-ounce package of Jell-o
Put marshmallows in 9-by-13-inch pan.Mix cake as directed. Pour over marshmallows.
Mix strawberries and Jell-o. Pour over cake. Bake at 350 degrees for 40-45 minutes.
Serve upside down with Cool Whip.
Cheesy potato soup
2 cups of chopped celery
1 cup of chopped onion
2 cups of chopped carrots
24 potatoes, peeled and chopped
20 cups of water
7 tablespoons chicken bouillon
1 1/2 cup butter
1 1/2 flour
2 tablespoons salt
1 gallon of milk
3 pounds Velveeta cheese, cubed
6 to 8 cups of chopped ham
Use 2 large pots to cook in.
Split ingredients between two pots. Saute celery onions and carrots.Add water, salt, bouillon, and potatoes.
Boil for 10 to 15 minutes. Add ham.Shake milk and flour together in milk container until all lumps are gone.
Add hot liquid to flour mixture, then add mixture to soup.
Add remainder of milk. Stir to prevent scorching.
Heat until boiling. Add cheese.
Once cheese is melted, place in warm roaster. Heat roaster to 175 to 200 degrees.
4 ounces cooked boneless, skinless chicken breasts, cut into bite-sized chunks.
1 cup of sliced fresh strawberries
1 cup of diced fresh peaches
1/2 cup of fresh or canned pineapple chunks drained
1/2 cup of celery chopped
1/2 cup of nonfat vanilla yogurt
2 tablespoons fresh mint leaves chopped
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon rind (zested)
4 cups of lettuce leaves.
In a medium bowl, combine chicken, fruit and celery.
Mix together yogurt, mint. cinnamon and lemon rind in a separate bowl.
Pour this dressing over the chicken and fruit mixture and toss to coat.
Spoon salad on lettuce leaves and serve chilled.
Place in order in a buttered, 2-quart, casserole dish:
1 can asparagus, drained or fresh asparagus same amount
1 can cream of mushroom soup
3 hard-boiled eggs
4 slices of American cheese
3/4 cup of Club Crackers crushed
3 tablespoons butter, dotted on the top
Bake at 350 degrees for 20 to 30 minutes or until bubbly.
Contact Robyn Kruger at firstname.lastname@example.org.
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