Heartland Cuisine: ALC Salad Luncheon

Posted 4/25/23

Recipes to highlight annual spring salad luncheon set for May 2

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Heartland Cuisine: ALC Salad Luncheon


The American Lutheran Church will host its annual Spring Salad Luncheon, from 11 a.m. to 1 p.m. on Tuesday, May 2, in the church fellowship hall, 155 Fourth St. S.E. An elevator is accessible from the Iowa Street entrance.

The luncheon will feature a variety of salads including meat, veggie, pasta, and fruit along with deviled eggs, crackers, bars, and coffee. The cost of the luncheon is $10 per person and funds raised will be used for mission projects and church property improvements.

Even though the event is sponsored by a Thrivent Action team formed by the American Lutheran Church Women (ALCW), this luncheon is a church-wide project that includes both men and women helping and it is a major fundraiser.

Funds are donated to St. Dysmas Ministries (prison ministries), Huron area Backpack program, ALC Christian Learning Center Scholarship Fund, and Salvation Army Christmas Program to name a few.

For the last several years, between 60 to 70 trays of homemade cookies and other goodies furnished by ALC members have been delivered to shut-ins and those members feel could use a little bit of cheer during the seasons of Easter and Christmas.  

Many quilts are made each year and donated to the Jan Manolis Family Safe Center, Plus One Guidance Center, Huron Regional Medical Center, Veterans in the local nursing and assisted living facilities, and Lutheran World Relief. Quilts are also made for the church high school seniors as a graduation gift and are given to members at the time of their baptism.  

At ALC they are striving to make a positive difference in the community. There is much yet to be done, serving the Lord is a lifelong journey. They have been blessed at American Lutheran Church with people who are dedicated to His service, and they thank God for putting them in this place. They are not alone in their service, God is with them all the way and it takes everyone to help spread the “Good News.”

The church women meet at 1:30 p.m. on the first Thursday of each month and all are welcome to attend.  

Worship services are held Saturday nights at 6 p.m. and Sunday mornings at 9:30 a.m. All are welcome!  

Please call 605-352-8514 if you have any questions. The recipes have been furnished by women of ALC and from the 2002 “ALC Treasured Recipes Cookbook.”

Rhubarb Cake
Mix together:
    1 white or yellow cake mix*
    1 cup water

Pour into a greased 9-by-13 pan

Add on top:  
    3 cups diced rhubarb
    1 cup sugar mixed with a little cinnamon

Pour over all:
    1 ½ cups half & half

May add some nuts if desired. Bake at 350 degrees F for about 45 minutes.
* Cake mix without pudding in it

Corn Medley Salad
Combine in a large bowl:
    2 cups frozen peas (thawed)
    1 can whole kernel corn (drained)
    1 can shoepeg or white corn (drained)
    1 can water chestnuts (drained & chopped)
    1 jar pimentos (drained)
    8 green onions (thinly sliced)
    2 ribs celery (diced)
    1 medium green pepper (diced)

Combine in a small bowl:
    ½ cup white vinegar
    ½ cup sugar

    ¼ cup vegetable oil
    1 teaspoon salt
    ¼ teaspoon pepper

Whisk until sugar is dissolved then pour over corn mixture and toss to coat. Cover and refrigerate for at least three hours

Stir before serving; serve with slotted spoon.

Special K Bars
    1 cup sugar
    1 cup white syrup
    1 ½  cups peanut butter
    1 teaspoon vanilla
    6 cups Special K cereal
    12 ounces butterscotch chips
    12 ounces chocolate chips

Bring sugar and syrup to boil and add peanut butter and vanilla. Blend together and pour over cereal.  Pat into a 9x13 greased

Pan. Melt the butterscotch and chocolate chips together and

Spread on top. Cool and cut into desired size bars.

Breakfast Muffins
Mix together well:
    1 yellow cake mix
    4 eggs
    2/3 cup water
    1 stick butter (melted)
    Small can crushed pineapple
           with juice
    1 teaspoon rum flavoring
    1 teaspoon coconut flavoring

Spoon into greased muffin tins 2/3 full.

Sprinkle 1-2 cups coconut over tops.

Bake at 350 degrees F for 20-25 minutes

Cherry Pepsi Salad
Combine and bring to a boil:
    1 can cherry pie mix
    ½ cup sugar
    ½ cup water


    2 3-ounce boxes cherry gelatin
    1 can crushed pineapple, drained
    1 can cola
    ½ cup chopped walnuts

May put in a 9-by-13 pan or salad bowl.

Spaghetti Salad
Cook 12-ounce package spaghetti (do not overcook). Rinse, drain, and cool.

Stir in:
    ½ cup diced onion
    1 2/3 cups diced cucumbers
    ½ cup diced green pepper
    ½ cup diced celery
    Optional: chopped tomatoes

    ½ cup salad oil    
    ¾ cup ketchup
    1 cup sugar    
    ½ cup white vinegar
    1 teaspoon pepper    
    1 teaspoon salt
    2 teaspoons lemon juice

Mix together well and pour over spaghetti mixture.

Rice Salad
Mix together:
    2 cups cooked rice
    1 teaspoon salt
    ½ cup sugar

Dissolve 1 box lemon gelatin in 1 cup hot water and mix into the rice, salt, and sugar. Let cool

Add:     Small can crushed pineapple,
    1 pound miniature marshmallows
    1 cup cream whipped or cool whip
    Cut up Maraschino cherries

Cool and serve.