Pork Chops a la Basque - Frances Aldana

Baked Chicken - Lillian Schwarze

Salmon Loaf - Betty Kunter

Sea Foam Salad - Cecilia Jutilla & Faye O’Brien

The War Years...

Chicken Teriyaki - Miki Kobayashi

Going it Alone...  Jerry Storm & Marge Wheeler

Mom’s Mints

Hamburger Pielet - Ruth Lathrop


In the 1940’s following the uniting of the Methodist Episcopal, the Methodist Protestant and the Methodist Episcopal South, the missionary societies and ladies aid combined to form WSCS (Women’s Society of Christian Service.)  An emblem of a triangle with the name printed on it surrounded by a circle of laurel leaves was made by WSCS members and their husbands.  This large, lighted emblem was used until the cross and flame symbol was adopted.

In 1948 Mrs. Barzilla (Ethel) Clark was president of the WSCS.  There were five circles, the smallest having 31 members and the largest, 37.

Circles were later named for missionaries from Idaho:  Carolyn Teague, Celia Cowan, Mary Winchell and Margaret Toothman.  Later circles were named for women of the Bible:  Rebecca, Naomi, and Ruth.  Circles were also named in honor of members; Ethel Clark, Mary Dawson, Clarissa Thomas and Ethel Linger.  There was Susannah Guild named for Susannah Wesley and the Senior Guild became Curry Guild in Honor of Olive Curry, another missionary.  The Junior Guild became El Rissa Guild in honor of Ethel Clark and Clarissa Thomas.  Mrs. Clark and Mrs. Thomas were sponsors for the circles.  Later El Rissa and Carolyn Teague circles merged to form Ethel Clark Circle.

Pork Chips a la Basque

6 chops or shoulders

3 or 4 cups cooked rice


Tomatoes - canned or fresh

1 or more cups water.

Season and brown pork chops well on both sides and place in roaster.  Put tow heaping tablespoons of rice on each chop, then a whole slice of onion, then one large tablespoon of tomatoes or one slice fresh.  Season well with pepper and salt and a bit of garlic salt if desired.  Add water carefully.  The secret of good flavor is plenty of basting.  Cook slowly until meat is tender and all seasoned.

Frances Aldana

Baked Chicken


3/4 C flour

Salt and pepper or sage and oregano

Butter or other fat

Have chicken disjointed in serving sized pieces.  Mix 3/4 cup of flour with salt and pepper (or sage and oregano to taste).  Use baking dish or pan with softened butter or other fat.  Roll pieces in flour mixture and place in pan.  Have over an 375 degrees.

Bake uncovered, for 30 minutes or till slightly browned.  Remove from oven and turn pieces over, then bake for 30 minutes more at 350 degrees until done.

Lillian Schwarze

Salmon Loaf

2 cups red salmon

½ cup milk

1 cup bread or cracker crumbs

1 ½ teaspoon lemon juce

4 tablespoons butter

2 eggs

Salt, pepper, onion flakes


Green pepper

Bake ½ hour at 350 degrees

Betty Kutner

Sea Foam Salad

1 No. 2 / 1 / 2 can pears (or 1 qt home canned.)

2 3 oz packages lime jello

1 8 oz package cream cheese

½ pint heavy cream, whipped

Drain pears.  Heat pear juice (adding water to make 2 cups) and pour over jello and stir.  While still hot, break in cream cheese and beat with egg beater.  When cool and ready to thicken, add mashed pears and fold in whipped cream.  Pour into large ring mold.  After salad has been inverted onto serving plate, it can be decorated with maraschino cherries that have been sliced and arranged in the shape of poinsettias.

Cecilia Jutilla and Faye O’Brien

The War Years…

In 1942, former missionaries to Japan, Miss Olive Curry and Miss Carolyn Teague came to Idaho Falls and spread the gospel at the Methodist Church.  War broke out in December of 1941 when Japanese bombers attacked Peal Harbor.  The Japanese here in Idaho Falls were placed on curfew.  The Rev. Carl Davidson was pastor at the church during 1939-1945 and was so good to the Japanese.  Several became members during this time.

Chicken Teriyaki

½ c soy sauce

¼ c water

¼ c white wine

½ tsp powdered ginger

2 tablespoons sugar

1 clove garlic crushed

1 chicken

Place cleaned and disjointed fryer chicken in baking pan.  Combine ingredients and pour over chicken.  Marinate 2 hours.  Bake 1 hour at 350 degrees, turning once.

Miki Kobayashi

Going It Alone…

Mom (Gladys Collins 1902 - 1988) lost her husband in 1942, leaving her to raise 6 children alone.  The oldest was 16 and the youngest 5 months.  She did this by working a 60 acre farm by day and working at a potato processing plant at night.  Times were tough but with her faith in God, her neighbors and her friends at Trinity she raised us all to be good kids.  She lost 2 sons at the ages of 39 and 43.  We all loved her and will always have a place in our heats for her.

Jerry Strom and Marge Wheeler

Mom’s Mints

⅓ c soft butter

⅓ c Karo white syrup

½ tsp salt

½ tsp mint extract

3 ½ c powdered sugar

Knead all together and shape into mounds or roll and cut with scissors.

Hamburger Pielet

1 ½ TBL cooking oil

1 C chopped onion 

3/4 C sliced celery

⅓ C chopped green pepper

1 lb ground beef

½ tsp chili powder

1 tsp salt

1 clove chopped garlic

1 can tomato soup

Cheese pretzels (below)

In 1 ½ TBL oil, cook until tender 1 C chopped onion, 3/4 C sliced celery and ⅓ C chopped green pepper.  Add 1 lb ground beef and cook until browned.  Add ½ tsp chili powder, 1 tsp salt, 1 clove chopped garlic and 1 can tomato soup.

Heat the mixture.  Pour into a buttered casserole.  Cover with cheese pretzels made with following dough.  Bake at 425 F for 15-18 minutes.

Biscuit recipe for cheese pretzels:  

1 C flour, 

1 ⅓ tsp baking powder, 

¼ tsp salt, 2 TBL shortening, 

⅓ c milk and 

¼ c grated cheese.

This is a recipe I have used for sixty years.  In 1947, a neighbor and I exchanged recipes.  We were living in Newport, RI at the time.  My father and my brother especially liked this and maybe others will too.

Ruth Lathrop

     Trinity United Methodist Church; 237 N. Water Ave. Idaho Falls, ID 83402                   208-522-7921        TrinityUMCIdahoFalls@gmail.com