James Valley Christian School’s 2018 Stewardship Dinner Theater presentation will feature “Pale Food Polka” as one of the opening songs of “Church Basement Ladies.” While the song’s lyrics include phrases like “Give your peas a pasty gloss; ladle on the butter sauce,” and “Simplify your color scheme with a pint of sour cream,” and a meal of tasty home cooking. Enjoy pork chops and gravy, glazed carrots, fresh-baked bread, crème de menthe cake, and more.
This musical comedy and full course dinner is a three-night event scheduled for April 5, 6 and 7.
The church basement kitchen is often the heart and soul of the church. In “Church Basement Ladies” we meet the pastor, three main kitchen cooks, and a daughter who run the kitchen and care for the congregation by preparing and serving food. Like any great kitchen, problems are solved here. We see the women handle a dinner, a funeral, a fundraiser, and a wedding. They stave off disasters, have fun, share and debate recipes, instruct the young, and keep the pastor on course.
Director Mary Helen Wipf says the vintage church kitchen sets the scene for many “remember when” moments. Older generations will be familiar with the double-knit costumes, kitchen gadgets from yesteryear, and all of the traditions of a church kitchen. The audience will relive memories from the 1960s. Wipf says that the show, “Will touch anyone who has done anything because of tradition as well as anyone who has stepped away from tradition and done something that caused raised eyebrows.”
Music director Lorena Blom has the cast working on tight five-part harmonies. Audiences will chuckle through songs titled “Get Down to Business” and “My Own Personal Island.”
Tickets for the event are advanced sales only. Purchase online at jvcs.org, call JVC at 352-7737, or stop by the school. Proceeds from ticket sales, stewardship giving, and pledges go to the general fund. The goal is to raise $80,000 to assist with education costs.
All recipes are from the JVCS “Second Helping” cookbook. Our cookbook is available for purchase at the school.
Strawberry Freeze
Original JVC cookbook favorite
By Sharlene Gross
Ingredients
2 packages strawberry punch Kool-Aid
2 cups sugar
1 (10 ounce) package of frozen strawberries, thawed
1 quart pineapple juice
1/2 gallon water
1/4 gallon raspberry sherbet
Method
Mix all ingredients together then freeze. Add cool 7-Up when serving.
Lemon Bars
By Melanie Harrington and Marilyn Decker
Ingredients
1 1/2 cups sifted flour
1/2 cup brown sugar
1/2 cup butter or margarine
Filling
2 eggs, beaten
1 cup brown sugar
1 1/2 cups coconut
1 cup nuts, chopped
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
Frosting
1 cup powdered sugar
1 tablespoon butter, melted
1 lemon squeezed