On October 20, 2022, the South Dakota Central Chapter of Credit Unions will join over 56,000 credit unions around the world to celebrate International Credit Union (ICU) Day®.  The theme of ICU Day 2022 is “Empower Your Financial Future with a Credit Union.”

ICU Day highlights the many ways credit unions across the world help members improve their financial health and well-being by providing access to affordable financial products and striving to meet the needs of their members. A credit union is a not-for-profit financial organization owned and operated by its members for the benefit of all who belong. As not-for-profit financial service cooperatives, credit unions return earnings to their members through savings rates, great services, and low borrowing rates.

2022 marks 74 years of celebrating ICU Day! The Central Chapter is honored to be part of this tradition! The official ICU Day is celebrated on Thursday, Oct. 20, but some credit unions celebrate the entire week.  

Individuals from the SD Central Chapter collected a large variety of food and miscellaneous paper products as a donation to the Salvation Army food pantry in Huron. 

Both members and nonmembers are invited to visit a local credit union to help celebrate the Credit Union Difference! 

The South Dakota Central Chapter of Credit Unions is made up of six credit unions, which include Dakotaland Federal Credit Union (FCU), M-O FCU, HB Telco FCU, Huron Area Education FCU, Dakota Rail Line FCU, all of Huron, and Oahe FCU of Pierre.  Also, the Pierre branch of Black Hills FCU is an associate chapter member.  The Central Chapter holds meetings and workshops with programs to educate credit union employees on various topics.  

Credit unions were built on the principle of “people helping people.” The Central Chapter holds an annual food/supply drive and donates the items to either the Salvation Army food pantry or the Helping Hands food pantry around the Thanksgiving/Christmas season.  

They also raise money for the purpose of giving back to the community. Some recipients of these donations have been People’s Transit (Huron), Hope Therapeutic Ranch (Huron), Huron Special Olympics, Missouri Shores Domestic Violence Center (Pierre), Students Against Destructive Decisions (Redfield), Jan Manolis Family Safe Center (Huron), YWCA (Huron), Huron Area Hope & Blessings (Huron), and the Beadle County Humane Society (Huron); in addition, items have been purchased for the Salvation Army Angel Tree gifts.  

Several members of the Central Chapter donate their time for the Adopt-A-Highway Project. Each fall volunteers gather to clean up garbage in a 2-mile stretch of ditch along the highway south of Huron.

Hawaiian Macaroni Salad
    2 cups half & half
    2 cups mayonnaise
    1 ½ Tablespoons grated yellow onion
    1 Tablespoon dark brown sugar
    2 teaspoon pepper
    1 teaspoon salt
    1 pound elbow macaroni
    ¼ cup apple cider vinegar
    5 green onions
    2 large celery ribs
    1 cup grated carrots
In a medium bowl whisk together the half & half, mayonnaise, onion, sugar, salt and pepper until smooth. Refrigerate until needed.

Cook noodles per the package instructions, except add 5 minutes to the cooking time on the package (noodles need to be very soft and plump to absorb the dressing better.) Drain the macaroni into a colander and them dump it back into the pot. Add the vinegar and stir until the pasta absorbs the vinegar. Cover with a lid and cool for 20 minutes at room temperature.

Add half of the dressing to the noodles and stir to combine. Cover and cool for another 20 minutes. Add remaining dressing, green onions, celery, and carrots and stir to combine and season with salt and pepper, if needed. Cool completely to room temperature, about 30 more minutes. Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

(This recipe is great to make ahead of time as it will keep covered in the refrigerator for up to 3 days. Just make sure you give everything a good stir before serving. It can also be frozen in an airtight container and thaw in fridge the day before serving it).

Chapter members assist with the backpack program

Chicken Noodle Casserole
    2 10.5-ounce cans cream of chicken soup
    1 cup milk
    8 ounces spaghetti, cooked and drained
    3 chicken breasts, cooked and cut into     small chunks
    4 Tablespoons breadcrumbs
    2 Tablespoons butter
Cook, drain and rinse spaghetti. Mix the cream of chicken soups and milk, then add the cooked chicken breasts and the cooked spaghetti noodles. Pour the mixture into a greased 3-quart casserole dish and bake in a preheated 400 degrees F oven for 20 minutes. While this is cooking, mix the softened butter and breadcrumbs. After the casserole has baked for 20 minutes, sprinkle the butter/breadcrumb mixture over the top and bake for 5 more minutes.

Country Scalloped Potatoes and Ham (crockpot)
    8 thinly sliced potatoes        
    1 medium onion, chopped
    1 pound cooked ham, cubed
    1-ounce package country gravy mix
    1  10 ¾ ounce can cream of mushroom soup
    2 cups water
    2 cups shredded cheddar cheese (or your preference)
Combine potatoes, onion, and ham in a lightly-sprayed slow cooker.

Combine gravy mix, mushroom soup, and water. Whisk until combined. Pour over potatoes. Cover. Cook on low 7-9 hours, or high 3-4 hours.

Top with shredded cheese during last 30 minutes of cooking.

Egg Bake
    8 to 10 eggs
    2 cups shredded cheddar cheese
    1 cup Monterey cheese
    2 cups ham
    12 sausage links, cut up

*Can also add bell pepper, onion, bacon, black olives

Members of the S.D. Central Chapter of Credit Unions made a $300 donation to the Pierre chapter of “Sleep in Heavenly Peace,” an organization dedicated to building, assembling and delivering beds to children and families in need. Funds were raised through 50/50 drawings.

Football Party Chip Dip
    24 ounces sour cream
    1 package shredded cheese
    1 package dry ranch dressing
    2-ounce can chopped black olives
           (drained)
    2 ounces chopped jalapenos
Mix and serve with chips.

Chex Scotcharoos
    1 cup corn syrup, light
    1 cup sugar
    2 cups peanut butter
    1 teaspoon vanilla
    6 cups Chex cereal
    2 cups butterscotch chips
    2 cups semi-sweet chocolate chips
Butter a large bowl, then measure 6 cups of cereal into it — set aside. Butter 9-by-13-inch baking pan (or line with wax paper).

In a small saucepan, combine the corn syrup and sugar over medium heat. Once melted, remove from heat and stir in 1 ½ cups peanut butter. Pour over cereal and fold together. Press mixture into pan — set aside.

Melt together the chocolate chips, butterscotch chips, ½ cup peanut butter and vanilla. If microwaving, heat in 10 second intervals stirring inbetween to prevent the mixture from burning. Once smooth, pour over the cereal mixture in the pan.

Allow to cool completely at room temperature for the frosting to set up.