Salisbury steak - Pat Schmunk
Sour Cream potato salad - Dorcas Wallace
Cheese Balls - Lucy Siedelmann
Norwegian Christmas Cookies - Alma Benefiel
Norwegian Kringlos (aka Danish Puff) - Nancy O’Brien
Sweet and Sour Cole Slaw - Barbara Simmons
Steamed Cranberry Pudding - Faye O’Brien
Crisp Oatmeal Cookies - Alice Taylor
Jalapeno Jelly - Judy Baldus
Freckle Pie - Carol Linhart
Creamy Fudge - Doris Plesner
Orange Cake - Mrs. Barzilla (Ethel) Clark
Jack & JIll Pudding Ginger Men
Jack & Jill Play Dough -
Jack & Jill Soap Bubbles
Jack & Jill Ice Cream in a Bag
German Pancake & Apple filling - Alice Kay Wilson
Salisbury Steak
With a little history on church dinners… Pat Schmunk
Many dinners were given during the 60’s by the WSCS (Women’s Society of Christian Service.) Tickets were sold for these dinners in order to meet the pledge to missions. Some of the dinners were given for outside church groups. As I chairmanned or helped with many of these dinners, I now reflect on one of the most popular menus that we used.
MENU
Salisbury steak
Mashed potatoes (real and mashed by hand
as we had no mixer - what a job!)
Green beans or corn with seasonings
Jello Salad - cherry with melted cinnamon
candies and applesauce
Slaw - cut by hand
Cake or pies which were donated
Salisbury Steak
Round steak was cut into individual servings. We tenderized it with a dull knife. Servings were rolled in flour and seasonings and browned well. A gravy paste was made of the drippings. The meat, gravy paste, juices and water were put in roaster pans and cooked slowly for three or four hours. This meat dish was always a success and melted in your mouth.
Kitchen Remodel Notes of interest:
I can remember washing pans on the floor of the men’s bathroom at various times after these dinners as the sinks in the old kitchen were easily clogged.
The Trinity kitchen was remodeled in 1969, before the June Idaho General Conference which was held at Trinity. WE initiated the new kitchen at that time when serving all the conference meals for three days. How thrilled we were to proudly show off our new kitchen. I was the kitchen chairman with Cora Troche and Lois Roberts who worked with me.
Jack Weitfle (Marion’s husband) was the architect and Richard Hurley (church member) and Co. Were the builders of the new kitchen. To this day, the Trinity kitchen is a super, convenient church facility.
** In the 1960’s WSCS was referred to in Time magazine as the world’s largest and most effective women’s club.
Sour Cream Potato Salad
Boil 4 medium potatoes. Peel and cool. Cut into chunks. Thaw one package frozen green peas.
Mix:
½ cup sour cream
½ cup plain yogurt
1 ½ teaspoon dijon mustard
1 to 2 tablespoons sliced green onions
Parsley, dill salt and pepper to taste.
Stir together potatoes, peas and sour cream mixture. Garnish with minced green pepper and/or celery.
Dorcas Wallace
Cheese Balls
4 large packages cream cheese
1 small can crushed pineapple
1 large green pepper, chopped fine
2 envelopes Lipton onion soup
Slightly drain pineapple. Chop green pepper. Mix together by hand. Make four balls. Roll each in crushed walnuts, paprika, parsley, etc. Chill overnight in refrigerator. Will keep 2-4 weeks if tightly covered and refrigerated.
Lucy Siedelmann.
Norwegian Christmas Cookies
Alma was the wife of Rev. Bob Benefield who served Trinity from 1962 - 69.
½ cup butter
½ cup sugar
1 egg yolk
½ tsp vanilla
1 tbs lemon juice
1 ¼ cup flour
1/8 tsp salt
Slightly beaten egg white, chopped nuts and cherries
Cream butter and sugar until light and fluffy. Add egg yolk, vanilla, and lemon juice. Ad flour and salt. Chill and form into small balls. Roll in lightly beaten egg white and then in nuts. Place on a greased cookie sheet. Make a dent in the center with ½ cherry. Bake at 350 degrees for 10 minutes.
Alma Benefiel
** In 1968 the Methodist Episcopal and United Brethren Churches combined to form the United Methodist Church.
Norwegian Kringlos (also known as Danish Puff)
Part 1 - Mix like pie crust:
1 cup flour
½ cup butter or margarine
1 tsp almond extract
2 tablespoons water
Spread on a cookie sheet in 2 long strips, 3 inches wide by 12 inches long, pressing down with the heel of your hand.
Part 2 - Heat to a boiling point:
1 cup water
½ cup butter or margarine
Take from heat and add 1 cup flour. Stir until smooth. Then beat in, one at a time 3 eggs, beating until smooth and after each addition. Spread lightly on part 1.
Bake at 375 degrees for 45 minutes or 350 degrees for 1 hour.
Frost with:
1 ½ cup powdered sugar
2 tablespoons milk
1 tbs butter or margarine
1 tsp almond extract
Nancy O’Brien
Sweet and Sour Cole Slaw
1 ½ pounds shredded green cabbage
Dressing:
1 tsp salt
2/3 cup sugar
⅓ cup cider vinegar
1 cup whipped cream
Refrigerate shredded cabbage several hours. Mix dressing and stir into cabbage 20 minutes before serving. Chill and serve.
Barbara Simmons
Steamed Cranberry Pudding
2 cups cranberries
½ cup molasses
2 tsp soda, put in ½ cup boiling water
1 ½ cups flour
½ cup nuts
Mix together and put onto a double boiler. Steam for 1 ½ hours.
Sauce:
½ cup butter
½ cup sugar
½ cup cream
Cook together very slowly until thickened and serve over pudding.
Crisp Oatmeal Cookies
Cream together:
3/4 cup butter
¼ cup shortening
½ cup brown sugar
½ cup white sugar
Add:
½ tsp baking soda in ¼ cup hot water
3 cups quick oats
1 ½ cups nuts
1 tsp vanilla
1 cup flour
Bake until golden, 10-12 minutes at 350 degrees.
Alice Taylor
Jalapeno Jelly
½ c jalapeno peppers
2 c green bell peppers
6 c sugar
1 ½ c white vinegar
1 bottle Certo (or 2 packages)
Salt to taste
Blend all peppers with small amount of vinegar. Mix remaining vinegar with sugar and add to pepper mix. Stir and boil 3 minutes. Skim. Add Certo and green food coloring. Put in hot jars (boiling.) Males 8 small jars. Good with cream cheese on Ritz crackers.
Judy Baldus
Freckle Pie
2 graham cracker crusts
4 eggs separated
1 15 oz can evaporated milk
3/4 cup sugar
½ pint whipping cream
2 oz Baker’s sweet chocolate - grated
1 tsp vanilla
1 tsp nutmeg
1 tbs gelatin
¼ cup cold water
Beat egg yolks until light. Add sugar and milk. Cook until thick. Dissolve gelatin in cold water and let stand 5 minutes. Add to hot egg mixture and cool in refrigerator. Add nutmeg, vanilla, grated chocolate and whipped cream to cooled mixture. Beat egg whites stiff and fold into above, pour into crusts. Refrigerate 8 hours or overnight. Add whipped cream and grated chocolate to top of pie before serving, if desired.
Carol Linhart
** Dr. Gertrude Boyd Crane, noted Bible teacher from the Portland area came several times and led series on different book s of the Bible.
** 1967 was celebrated s the 25th anniversary of the WSCS and Wesleyan Service Guild.
Creamy Fudge
¼ cup butter
¼ cup Karo syrup
Bring to a boil over low heat and add
2 cups sugar
3/4 cup whole milk
2 squares baking chocolate
1 tablespoon butter
Cook until mixture forms soft ball in cold water. Cool until lukewarm. Beat until creamy and add: 1 tsp vanilla and ½ cup chopped nuts.
** Why Bother?
Pound it with mallets, stuff with shallots
Soak it for hours in Tokay
Bay leaf and thyme it, lemon and lime it
Simmer and stir it all day
Baste it and braise it, garnish and glaze it
Tenderly tarragon it
Serve it with pride and smile little bride
When he dumps catsup on it.
Orange Cake
½ cup sugar in the juice of one orange
Set aside in warm place for sugar to melt.
1 cup sugar
12 cup shortening
2 eggs
1 cup sour milk
1 tsp soda
1 tsp baking powder
Pinch of salt
1 tsp vanilla
2 cups flour
1 cup raisins (or dates)
Grind raisins and rind and pulp or orange before adding to dough. Bake in sheet. When out of oven, cover with juice and sugar.
Mrs. Barzilla (Ethel) Clark
The above is the sum total of the recipes from Mrs. Clark and is an perfect example of what our grandmothers considered a “recipe”. The assumption was that all you needed was the ingredients list with amounts. I assume you combine the dry ingredients, cream together the shortening and sugar, beat in the eggs and add the liquid alternately with the dry to the creamed mixture. 350 degrees should be about right.
Jack & Jill
Since the late 1950's or early 1960's, Trinity has hosted preschool education classesin addition to it's own education program. Form any years Nan Cramer taught the Methodist Day Kindergarten at Trinity.
In 1968 Betty Anderson and Mary Hanson teamed up to form the day Nursery for4 year olds. Maxine Schultz joined the program in the second year and continued as lead teacher for the next six years. Maxine was able to add her physical education training to a well school program. Nancy Copp added her music talent and education training to the program in 1973. With the advent of state supported public Kindergartens in 1978 the 5 year old part of the program was discontinued.
Maxine Schultz and Nancy Copp chose to continue the 4 year old program as the “Jack and Jill Nursery School" with assistance over the years from Rada Rasmussen, Olga Fineman and Marion Webb.
In 1977 Liz Herrmann joined the teaching staff. Having taught preschool for three years in New Mexico and a summer of working day care for the Salvation Army, Liz brought experience and applied art education training to the program. Because of Nancy and Liz' child development/home economics training, the aroma of fresh popcorn, home
made applesauce or baking cookies could often be smelled throughout the building. Phyllis Alter was chairman of the Preschool Board for many years. When Betty Anderson moved back to town in 1979, she and Janet Schletter started a class for 3 yeariolds. When Nancy Copp moved to Denver, Fran Nichols replaced her as teacher. Fran had a Masters in drama and her enthusiasm radiated through all church programs.
The school worked toward achieving accreditation from the National Association for the Education of Young Children in the 1990's and received full accreditation in 2001. The main purpose of the school over the decades has always been to provide the opportunity for a preschool educational experience to any child with a minimum cost to the parents. The program is non-sectarian and geared to all phases of the child's needs and development.
The preschool program has been an effective outreach to the community for many decades. The church has provided a volunteer Board of Directors since the mid 70's which involved many more Trinity members. The board has set policy, kept financial records and hired teachers.
Liz Herrmann Betty Anderson
Jack & Jill Pudding Ginger Men
Easy to roll and cut - ideal for children to make
1 package regular butterscotch pudding mix
1/2 cup butter or margarine
1/2 cup packed brown sugar
1 egg
1 1/2 cup all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
2 tablespoons hot water
Combine pudding mix, butter and sugar, cream thoroughly. Blend in egg. Combine remaining ingredients, thoroughly blend into creamed mixture. Chill until firm. Roll on floured board to about 1/4 inch thickness. Cut with cookie cutter. Bake on greased baking sheet at 350 degrees for about ten minutes.
Decorate cookies with white and tinted frosting and small candies. Makes about 2 1/2 dozen cookies.
Recipe can be doubled or more.
Jack & Jill Play Dough
RECIPE #1
Combine the Following
2 cups flour
2 cups water
1 cup salt
4 teaspoons cream of tartar
2 teaspoons vegetable oil
Food coloring
Cook over low heat until it lumps together in a big ball. Knead when cool on a slightly floured surface. Keeps for several months when stored in a closed container. Refrigerate during hot weather.
RECIPE #2
(To be made and measured by children)
Stir together:
4 cups flour
1 cup salt
1 1/2 cup salt
2 tablespoons vegetable oil
Food coloring
Knead on a floured surface and play. Will keep for several weeks when refrigerated in a closed container.
Jack & Jill Soap Bubbles
2 1/2 gallons of water
1 quart Joy dishwashing liquid
1 cup glycerine (glycerol)
Water: Provides the surface tension that keeps the bubble together. Distilled or deionized (from your water softener) water works best.
Soap or detergent: Weakens the surface tension enough so that you can make very large bubbles. The more expensive brands work best.
Glycerine: makes the soap bubbles last longer. You can get it at any pharmacy.
Jack & Jill Ice Cream in a Bag
Place the following in a Ziplock bag:
2 cups buttermilk
1/2 cup sugar
Place bag into a second bag with crushed ice and salt.
Shake for five minutes.
German Pancake
4 eggs
1 C flour
1/2 teaspoon salt
2 teaspoons sugar
11/3 C milk
2 1/2 tablespoons butter
Preheat oven to 400 degrees. Grease a 9 x 12 pan, then put butter in pan and set in oven to melt. Combine flour, salt and sugar. Use wire whisk to beat eggs and milk, then add flour mixture. The batter will have some lumps but that is no problem. Pour mixture into melted butter in pan. Bake about 20 minutes, covering edges with foil, until well browned on top. Serve with apple filling and powdered sugar.
Apple Filling
1 large apple peeled, cored and chopped
1 C water
2/3 C brown sugar
Dash of cinnamon
2 tablespoons butter
1 tablespoon cornstarch in 1/4 C cold water
Cook all but cornstarch until apple is done and liquid is reduced by half. Add cornstarch in cold water and cook until thick and glossy.
Alice Kay Wilson