Heartland Cuisine - Iroquois United Women in Faith


The Iroquois United Women in Faith unit at United Methodist Church is small but active.

They host monthly dinners after worship, and those freewill donations are what they use to fund their many missions.

Recently they had a yearly fundraiser event to support the Abbott House. Lots of soup and pie and music!

The women in the unit help with other ministries of the church, including youth groups and VBS.

United Women in Faith is not just for Methodist women. It’s an organization for anyone that wants to be involved in a larger scope of social action and justice work, spiritual growth and nurturing opportunities, and education and leadership development.

They are involved with the SE District UWF in the larger Dakotas Conference.

The local unit supports many local missions such as PlusOne Guidance Center, Hope House, Jan Manolis Family Safe Center, the local school, Roberta Fast ministries, and others as the needs arise.

The focus of UWF is to support women, youth and children.

Chicken Noodle Soup
From Robbyn Keating

    2 pounds skinless chicken breast
    2 teaspoons vegetable oil (to fry)
    1 Tablespoon butter
    1 cup diced onion
    1 cup diced carrots
    1/2 cup diced celery
    4 cups chicken broth
    4 cups water
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon parsley
    3 cups Amish noodles

Dice chicken and add vegetable oil and butter to pan. Add onion, carrots and celery and simmer for 10 minutes. Add all the other ingredients to skillet and bring to a boil. Reduce heat, simmer 10 minutes, then add the noodles.

Beef Brisket Soup
From Darcy Miller

    2 pounds beef brisket
    2 quarts water
    2 teaspoons salt
    Dash celery salt
    3 large potatoes, diced
    2 medium onions, chopped
    1/2 cup shredded cheddar cheese
    2/3 cup oatmeal, uncooked
    1 can cream style corn

Cut brisket into bite-size pieces, simmer in salted water. When tender, add rest of ingredients. Continue to cook, covered, until vegetables are done, stirring occasionally. Yields 8 servings.

Chicken Tortilla Soup

From Tracy Lenz

    1 can rotel
    1 can cream of chicken soup
    1 can tomato soup
    1 can chicken broth
    1 can fiesta cheese soups
    1/2 block cream cheese
    3 cooked chicken breasts, cut up

You can also add 1 can black beans. Mix all together, heat and serve.

Cheeseburger Soup

    2 pounds hamburger
    4 cups potatoes, cubed
    2 cups carrots, chunked
    2 cups celery, chunked
    2 cans cream of chicken soup
    2 cans milk
    2 cans water
    2 cubes beef bouillon
    1 teaspoon salt
    Onions, chopped
    1 pound Velveeta cheese

Brown hamburger and onion. Add all other ingredients except cheese and simmer for two hours, or cook in crockpot on low for six hours. Add cheese half hour before serving.

Potato Soup
From Mary Wienbar

    8 cups potatoes, peeled and chunked
    1 Tablespoon minced onion
    3 Tablespoons chicken flavored soup base
    1 teaspoon parsley flakes
    Pepper to taste

Cover potatoes with just enough water to boil and add minced onion, soup base, parsley flakes and pepper.

Boil until potatoes are soft. Reduce heat. Do not drain water. Slightly mash the potatoes, leaving some chunks.

    3 cups milk
    1 cup instant potatoes
    Velveeta cheese (to taste)
    2 cups ham, cut up

The instant potatoes will help thicken the soup. If it is too thick, add more milk. Make to desired consistency. Simmer soup and stir occasionally until cheese is melted and ham is heated through.

Busy Day Vegetable Soup
From Diane Pedersen

    16-ounce package frozen California blend veggies
    1/2 teaspoon dill weed
    1/4 cup water
    1 can cream of potato soup
    2 cups milk
    1/2 to 1 cup shredded cheddar cheese

Combine frozen vegetables, dill weed and water in pan and heat to boiling, breaking up vegetables as they thaw. Cover and simmer five minutes or until tender.

Stir in potato soup and milk and cheese. Heat slowly, stirring several times, for 10 minutes, or until hot.

Fish Chowder
From Robbyn Keating

    2 cups water
    2 large potatoes peeled and cubed
    3 chopped onions
    1/2 cup chopped celery
    1/2 teaspoon salt
    1/4 teaspoon thyme
    Pepper to taste
    1 pound cod fillets, partially thawed, cut into chunks
    1 1/2 cups milk
    2 Tablespoons flour

In large saucepan simmer water, potatoes, onions, celery, salt, thyme and pepper 8 minutes. Add fish, simmer 10 minutes more or until potatoes are almost tender. Mix milk and flour; stir into chowder. Cook 5 minutes or until thickened and hot. Yields 4 servings.

Potato Cheese Soup
    3 to 4 large potatoes, peeled and sliced
    1 onion, chopped
    2 stalks celery, cut up
    2 cups chicken broth
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup milk
    8 ounces cheese

Put all ingredients except milk and cheese in pan over medium heat. Bring to a boil, reduce heat and simmer for 30 minutes or until tender.

Mash vegetables with potato masher. Add milk and cheese and heat slowly, stirring constantly, until cheese is melted.