Heartland Cuisine: American Lutheran Church

By Plainsman Staff
Posted 4/3/24

ALC shares recipes in preparation for spring luncheon

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Heartland Cuisine: American Lutheran Church


The American Lutheran Church Spring Salad Luncheon will be held from 11 a.m. to 1 p.m., on Tuesday, April 16, in the church’s fellowship hall, 155 Fourth Street SE. 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. If you are unable to stay to eat, we will be happy to have you come, dish up your salads, and take your meal with you.

The cost of the luncheon is $10 per person and funds raised will be used for mission projects and church property improvements.

The event is sponsored by the American Lutheran Church Women (ALCW) and is a church-wide event that includes both men and women helping.

Each year, during the seasons of Easter and Christmas, ALC members furnish homemade cookies and other goodies that are delivered to shut-ins and those we feel could use a little bit of cheer. This past week 75 plates of goodies were distributed.

Monetary donations are given to: St. Dysmas (prison ministries), Huron area Backpack program, ALC Christian Learning Center Scholarship Fund, Salvation Army Christmas Program, and the Plus One Pregnancy Guidance Center, to name a few.

Many quilts are made each year and donated to a variety of organizations such as: Jan Manolis Family Safe Center, Plus One Pregnancy Guidance Center, Huron Regional Medical Center, Huron Hospice, Sleep in Heavenly Peace, veterans and ALC members in the local nursing and assisted Living facilities, and several are sent Lutheran World Relief.

Quilts are also made and given to those who are baptized in our congregation and to our church high school seniors as a graduation gift.

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

Our church women meet at 1:30 p.m. the first Thursday of the month and all are welcome to attend. Pastor Brandsrud leads our monthly Bible study and we have a general meeting following with refreshments served.

Church worship services are held Saturday evenings at 6 p.m. and Sunday mornings at 9:30 a.m., with Sunday School for youth preschool through 5th grade at 10:45 a.m. All are welcome!

Our American Lutheran Church Christian Learning preschool for ages 3-5 meets September through May. Preschool registrations are presently being taken for the 2024-2025 school year.

Please call our church office 605-352-8514, extension 1 if you would like information on our congregation or preschool. The recipes included have been submitted by members of ALC.

Brett’s Pasta Salad
1-12oz pkg Vermicilli spaghetti noodles
(broken into smaller pieces and cooked)
2 Tbsp Accent
2 Tbsp Lawry’s Seasoning Salt
3 Tbsp lemon juice
4 Tbsp vegetable oil

Mix above and set overnight in refrigerator

Next Day add:
1 cup diced celery
½ cup any peppers diced (red, green, orange etc.)

½ cup chopped black olives
1 jar diced pimentos drained
1½ cup mayo

Mix and let chill before serving.

Salted Nut Roll Bars
1 yellow cake mix
¼ cup melted margarine
1 egg
3 cups miniature marshmallows
½ cup white corn syrup
½ cup margarine
1 tsp. vanilla
12 oz pkg. peanut butter chips
2 cups peanuts
2 cups rice cereal

Combine cake mix, melted margarine and egg. Press into 9x13 pan and bake 10-12 minutes at 350 degrees. Remove from the oven, place marshmallows over crust and return to oven about three minutes or until marshmallows puff up. Remove from oven.

Melt the peanut butter chips, corn syrup, and margarine; add vanilla and stir to blend. Pour over peanuts and rice cereal, stir to coat and spread mixture over marshmallows. Refrigerate to set then cut into bars.

Marly’s Macaroni Salad
1 lb elbow macaroni (cook, drain, cool)
½ cup chopped celery
¼ cup chopped onion
4 carrots shredded
1 can Eagle brand milk

1 cup sugar
1 tsp salt
1 cup white vinegar
2 cups mayonaise or salad dressing
½ tsp pepper

Mix all together and chill

Little Sister’s Mandarin Orange Sherbet Salad
1- 6oz. box orange gelatin
2 cups boiling water
1-15oz can mandarin oranges (well drained)
1-pint orange sherbet

This makes 4-6 servings, but you can easily double the quantities for larger groups.

Add boiling water to gelatin and stir with wire whisk until well dissolved. Add the orange sherbet by spoonfulls, stirring with whisk until well melted. Pour into clear glass serving bowl or white glass salad bowl. Refrigerate overnight until well set.

Rice Dainty
From 1925 American Lutheran Church Ladies Aid Cookbook

3-4 cups cooked rice
3-4 cups fresh fruit (cut into small pieces)
3/4 cup powdered sugar
3-4 cups cream, whipped

Mix together the rice, fruit and powdered sugar

Then fold in the whipped cream.

Pineapple, bananas, dates seeded and cut into pieces, or cooked apricots are desirable fruits for this salad.