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WORSHIPCommunion Bread StoryCarol Smith, mother of Karen Gieseke, was thecommunion bread baker from 2003 until 2014: morethan a decade of weekly communion bread baking.Carol moved to Stillwater from Young Americaafter her husband passed away in January of 2003and subsequently joined Trinity. As Carol becamefamiliar with our church and staff, in her highlyrelational way would drop off baked goods frequentlyfor the staff. Pastor Dan noticed this and asked Carolif she would be willing to give baking communionbread a try and Carol did so, for eleven years! Thusbegan the transition from Trinity serving communion wafers to communion bread. Carol invested inbaking sheets and Tupperware containers for the ryeflour which she labeled “Trinity bread” and becamea one-woman baking machine for our church. Karensaid, “It became her thing. My mom found her placeat Trinity in a beautiful way.” As her health declined,baking was one of the last things she was willing togive up. Carol baked until just two years before shepassed away in 2014. We give thanks for this saint,Carol Smith.Page 10Thank you to Susan Carr for sharing the recipeused by our Trinity communion bread bakers.She says: The original recipe was taken from theLuther Seminary website. This is our modifiedversion based on years of trial and error. We uselarger amounts for our baking purposes. One of ourmodifications is to add flavorings to our bread. Ourchoices include cinnamon, ginger, pumpkin pie spiceand cardamom and depend on the season, whimsyor group choice. These flavorings are added to thedry ingredients.Communion Bread RecipeTurn on oven to 350 degrees/325 ConvectionSift the following dry ingredients together:2 c whole wheat flour1 c white flour1 & 1/4 tsp baking powder1 & 1/4 tsp saltMix wet ingredients together until dissolved:3/4 cup 2 Tbsp very hot water (minimum of 180degrees F)3 Tbsp honey3 Tbsp molassesStir in 1 ½ Tbsp oil into wet ingredients.Add wet ingredients to dry ingredients and mix well.Dough should be slightly sticky. Do not knead.Roll out about 5 oz. of dough to a not too thick/nottoo thin depth. Place in sheet pan lined with parchment. Bake for 15 minutes. Cool. Cut into desiredlengths. Freeze.

Drive-in Scones StoryGluten-Free Scones from Sharon Longnecker, whostarted making gluten-free treats!I do not remember how long I have been bakingscones for the drive-in. My friend, Sandy Kotval, wasinvolved in Mexico Missions -particularly trips tothe border at Eagle Pass, Texas where our missionleader , Pastor Juan Mauricio was based. Sandystarted bringing coffee and treats to the drive in . Allthe donations went to the Border Mission trips topurchase basic food staples, underclothes , socks,bicycles and the like for families in need in Mexico.Sandy would then organize trips to deliver the goodsto the families. You can imagine the work and timeshe volunteered for this endeavor.1 3/4 cups Gluten-Free Multi-Purpose Flour (I useKing Arthur 1 to 1 Gluten-Free Flour)scant 1/3 cup sugar2 teaspoons baking powder1/2 teaspoon salt1/2 cup (1 stick) cold butter (I slice this into smallsquares with a table knife)3/4 cup additions (suggested: dried cherries, crystallized ginger, fresh blueberries, cinnamon chips orwhite chocolate chips) I use white chocolate chips,the Essential brand has the most flavor.2 large eggs1/3 cup cold milk (2%)1 teaspoon gluten-free vanilla extract (or a bit more)Anyway, I found this scone recipe in the Pioneer Pressfood section. I tweaked the recipe to my taste - theywere a hit whenever I served them. Sandy asked ifI would bake scones for the drive- in. It has been atleast 20 years—maybe longer. For the past severalyears, Kathy Hagen bakes scones as well. Baking is myministry and donation to church. I used to bake for theYulefest bake sale. I bake pies for the Lutefisk dinner.Also, one of my favorite bible verses is Hebrews 13:2Be not forgetful to entertain strangers for therebysome have entertained angels unawares. I am servingthe angels of Trinity church.Drive-in Scones from Denise Swager6 cups flour3/4 cup sugar1/2 tsp salt3 tablespoons baking powder1 tsp ground ginger(Mix above in large bowl)3 sticks butter, slightly softened(Add to flour mix and cut in)1 1-4 cups Craisins2/3 bag white chips(Add to mixing bowl, combine well)Beat together generous cup of buttermilk and 3 eggs.Add to dry mix and stir until clumps together. Turnonto floured surface and knead a few times. Put oncookie sheet lined with parchment paper. Brush topswith half and half, sprinkle with large granule sugar.Preheat the oven to 400 F. Grease a large bakingsheet (or line with parchment). Whisk together flour,sugar, baking powder, and salt. Work in the coldbutter until the mixture is crumbly with pea-sizedor just larger bits of butter remaining. Gently stir inthe additions.Whisk together the eggs, milk, and vanilla untilfrothy. Add to the dry ingredients, stirring until wellblended. The dough should be cohesive and verysticky. Place on a gluten-free floured surface. Pat outto about 1/2 in. thick (do not attempt to roll out—thedough will be too sticky for this and adding moreflour will only create a dry, dense, result). I pat 1/2 ofthe dough at a time into a square and then cut into9 pieces with a thin knife. I round the pieces gentlywith my fingers before putting on the parchmentlined pan.Sprinkle pieces with a little sugar. Place bakingsheet, uncovered, in the freezer for 15 minutes, thenbake for 15 to 20 minutes or until golden brown.Remove from the oven and let rest for 5 minutesbefore serving.Hint: I find the oven will heat to 400 during the timethe scones are in the freezer; no need to start theoven before you mix the dough.Bake in 350 degree oven for 13-18 minutes dependingon size of scone. I usually make about 28 for onebatch. Cool on rack. Enjoy!Notes: Scones freeze well. Baked scones should befairly pale to keep moist, do not over cook. Handle aslittle as possible to prevent tough scones. Do not skipparchment paper or the pans will be a beast to clean!Page 11

LUTEFISK & MEATBALL DINNERStory by Gerrie GranquistOver it’s years I have had pretty close to every jobthere is connected with the Lutefisk Dinner.For many years Joanne Brown and I would meetin the kitchen on Wednesday morning to preparecrackers and onions for the magic meatball mixture.Sometimes another person would join us. Thatperson’s identity seemed to depend on who couldshow up with a Cuisinart food processor.One Wednesday I was mindlessly whizzing upcrackers when I began whistling. Now, if you area whistler you know that often you actually areunaware that you are whistling. Certainly this mustbe irritating at times to some of those around you.On this occasion I finally became aware that I waswhistling “99 Bottles of Beer on the Wall”. A churchmember in high dudgeon came into the kitchen totell me that my music of choice was highly inappropriate for church. She had to interrupt her bridgegame in the Garden Room to deliver her message.Go figure!Once I was in charge of meatballs. The high pointof my career! I went to my cookbook from theSwedish Institute and found a recipe it credited tothe Head Chef to the Royal Family. A sure winner, Ifelt. Carefully I calculated the amount of each spicewe would need for the amount of meat we used.(Previously the recipe contained only salt and pepperfor seasoning.) The result was met with disdain byrevered Trinity cooks much senior to me.The following year my job was to refill bowls ofcarrots brought by waitresses whose tables needed“seconds.” The only difficulty to that was to becertain to have available an adequate supply ofserving spoons, a pretty scarce commodity.One year I was a waitress at the final seating of theevening. My station was in the overflow section inthe gym. One of my tables was occupied by a staffmember and his family and friends. All were resplendent in their beautiful Norwegian sweaters. Whenwe waitresses finally broke down our stations I found8 empty miniature wine bottles (the size served onairplanes) sitting under the table.Thank you to Linda Flood for conversion of thebeloved Lutefisk & Meatball Dinner recipes. See theoriginal meatball recipe at right.Page 12LutefiskWrap 1 large or two small fillets in an 18x18 inchpiece of cheesecloth.Baking directions for prepared and wrapped incheesecloth lutefisk:Set oven to 350. Line a 9 x 9 inch or larger bakingpan with foil. Place a wire rack onto foil lined pan ifyou have one. Place the fish on the rack. Bake 35 to40 minutes or until white and flaky. Should not bejelly like. Remove cheesecloth and serve with meltedbutter and/or cream sauce.Meatballs1 pound and 12 oz beef and pork mix½ c milk1 egg4 crushed saltines1 small onion ground in a food processor (juicedrained and saved for another use)½ teaspoon each salt and pepperMix well and form into balls. Place in baking pan andcover with foil. Bake in 350 Oven for 25-30 minutes oruntil 165 degrees. Save juices from meatballs to addto gravy if making.Cream Sauce1 ½ C Whole Milk (more to thin if needed)1 ½ T butter4 T flour¾ t saltWhite pepper to tasteDirections:Make a roux by melting butter in saucepan overmed-low heat and add salt, pepper, and flour. Cookfor a couple of minutes till bubbly. Do not undercook.Heat milk to warm in double boiler. Do not boil, justwarm. Whisk milk into roux. Keep whisking untilbubbly and then remove from heat. Can be stored inrefrigerator for up to 3 days.Gravy2 Tablespoons butter3 T flour6 oz chicken broth6 oz cream of mushroom soup1 packet brown gravy mix1 -2 T onion juice or grated onion4 or more ounces of meatball juiceMake a roux by melting butter and adding flour.Cook for 1-2 minutes. Whisk in slowly the broth andthen the soup and onion and meatball juices. Cookthru and thin as desired with additional broth.

Takk skal du ha Thank you in Norwegian!The numbers stagger. Within 72 hours, over 300 volunteers descended on the Trinity kitchen to prepare andserve over 900 meals to benefit Trinity missions. Because of their generosity—donations not just of time butalso of pies, cranberries, brown sugar, lefse, carrots, beautifully detailed dish towels and washcloths, andmore—three quarters of every adult ticket sold will go to outreach missions. On behalf of Trinity, we give aheartfelt thanks to everyone who participated in some way: cleaning, prepping, cooking, hosting, singing,performing, selling, serving, eating, and cleaning again.For those wonderful volunteers, this is a mission of love. We especially thank those who, after many years ofservice, hung up their aprons this year. We especially thank Trinity’s wonderful custodians who kept everything working smoothly. One of our volunteers expressed it best, “I had never thought so concretely about thefact that this is a service to our surrounding community. I see it as a huge fund raiser and a draw to lutefisklovers everywhere. But now, I see it in a much larger context. And I’m proud that Trinity has provided this forso many years to the delight of so many people! And once again we heard throughout the day how fabulouseach and every dish was!” God’s peace to you.– Charlie Payne, Lutefisk & Meatball Dinner Coordinator in 2019Page 13

Potatoes2 pounds russet potatoes, peeled, rinsed andquarteredDirections:Place potatoes in cold water, enough to cover by 1-2inches. Bring to a boil. Reduce heat and continue toboil until soft 10-15 minutes. Drain and serve.Carrots1 pound carrot coins, fresh or frozen. See note*1-2T butter, to taste1/2t dill1/2t salt*Preparation notes: When carrots are prepared forthe Lutefisk Dinner, the raw carrots are pre-cookedby boiling till slight crisp (10-15 minutes) andreheated in the oven for serving by adding the butterand dill and some water, cook covered till warmed to165 degrees.Lefse1 C 3 T Hungry Jack InstantPotatoes7 T powdered milk¼ t salt2T 1 t butter (Land O’ Lakesrecommended)1 C 1 ½ T Hot Water2 T 1t flour ( used later in recipe)Making lefse is a 3 step process. Step1 must start 24 hours prior to lefsebaking to allow for refrigeration/cooling time.Melt the butter in the hot water.Measure dry ingredients (NOT theflour) into large bowl. Add hot watermixture and stir. Chill, at least 8hours or overnight. Do not cover.Divide dough in half and add half ofthe flour total to each half. Use hands to work flourinto dough. Mix well. Make into balls (25-30 balls andchill at least 8 hours or overnight. Do not cover.Roll out and grill.Allow lefse to cool completely after baking. Fold intoquarters, wrap in plastic wrap and then in zipperbags. May be frozen for up to 2 months.Page 14

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CELEBRATING SENIORSCranberry PuddingPage 16

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FUNERAL MINISTRYSubmitted by Jean Groppoli on behalf of thefuneral volunteersIn years past, volunteers simply came together toprovide all the food, as well as do the preparation,serving and clean up. Those early meals includedclassic comfort dishes such as “hot dish”, sandwiches, Jell-O salads, rice pudding and homemadebars/cookies. Over time, our funeral hospitality hasbecome more formally organized with a coordinatordesignated to help families plan a luncheon andarrange for food being delivered by a local caterer ordelivered from local markets. Volunteers set tables,serve the food and provide clean-up.Fairly new to Trinity, I started volunteering onthe Funeral Hospitality Team to set-up and serveluncheons and quickly developed friendships withthe other volunteers. We shared stories of our families and hobbies while setting tables or before guestscame downstairs to the Garden Room. Many peoplemet each other for the first time as volunteers werecalled from all age and interest groups. The blend ofpersonalities working so well together remind me ofa recipe for a Jell-O Salad, Rainbow Jell-O.Rainbow Jell-O SaladIngredients:2 each Jell-O, 3-ounce sized boxes. (Can be sugar freeor regular):Lime Jell-OCherry Jell-OOrange Jell-OLemon Jell-O2 cans (12 oz.) Evaporated MilkInstructions:Work one layer at a time in the order listed in theingredients. Poor each layer, one at a time, in a deep9x13 glass pan. A large clear bowl works well also.1st or bottom layer. Clear lime layer: In small bowlmix one package Lime Jell-O with 1 Cup boilingwater. Stir until completely dissolved. Stir in 1/2 Cupvery cold water. Gently pour or spoon into pan so asnot to create bubbles. Refrigerate until firm, but notset. Rinse out bowl to get ready for next layer.2nd layer. Milky lime layer: mix one packageLime Jell-O with 3/4 Cup boiling water. Stir untilcompletely dissolved. Refrigerate in bowl untiltepid temperature. Stir in 3/4 Cup (or half a can) ofEvaporated Milk until well blended. Gently pouror spoon onto clear layer so as to lay this liquidPage 18smoothly on top of clear layer. Refrigerate until firm,but not set. Rinse out bowl to get ready for next layer.3rd - 8th layers, repeat instructions with thedifferent flavors, making the odd numbered layersclear and the even numbered layer milky. You willend with a milky lemon layer on the top.Refrigerate till all Jell-O layers are set. Flavors canbe changed according to flavor preference or eventcolor scheme.There is a strong base of volunteers whom we mustgive much credit. The men of the clean up crew.These volunteers would work back in the dish roomand buss tables after guests have departed. Theywent the extra mile in the cleaning efforts and wereour long arms and muscles for changing out thelarge hot and heavy entrée pans, moved the platerack from under the kitchen counter, and ran thesteaming dishwasher.In honor of our clean-up crew, I offer a recipeof a dish most often used at funeral luncheons.This potato salad recipe was developed by TomGroppoli who enjoys cooking so much that he doesso everyday.Tom’s Creamy Potato SaladTom made this up as he went so all the measurements are to taste.1 lb. Red potatoes quartered, boil for 10 minutes, to aldenteDrain and rinse in cold water until potatoes are cold.Drizzle 1 Tbsp cider vinegar over potatoes. Set asidein the refrigerator.Meanwhile, blend together in a small bowl:1 tsp Celery seed1 tsp garlic powder or mincedSalt & pepper3/4 C. Mayo1 or 2 diced green onions1 Celery stalk diced1 tsp Dijon Mustard1/2 tsp Yellow mustardToss dressing into potatoes. Add 2 hard boiled eggs,chopped. Top with Old Bay (a blend of 18 seasoningsand spices) and paprika. Keep refrigerated.One of my favorite bars served at funeral hospitalityluncheons were “Almond Bars” baked by Diane Reid.She was kind enough to give me her recipe withpermission to share it. During the summer of 2020,

I shared the recipe with my sisters, who liked themas much as I did. We baked many batches, creatingvariations by adding fruit or different glazes. But onething was consistent, each time we baked a batchwe talked about my friend, Diane, and how we spenttime together and brought bars to the luncheons.That is why when requested to make these deliciousbars the request is, “please bake a pan of, ‘YourFriend, Diane’s, Almond Bars’.”Your Friend, Diane’s, Almond BarsFull recipe (9 x 13 inch pan)Ingredients:Base—1 C. Butter softened2 C. flour1/2 C. Powdered sugarFilling—8 oz. cream cheese1/2 C. Sugar2 eggs1 tsp almond flavoringFrosting—1-1/2 C. Powdered sugar1/4 C. Butter2-3 Tbsp milk (Half & Half or whole or 2%)1 tsp almond flavoringSubmitted by Doreen Johnson, funeral volunteerLemon BarsCRUST:1 cup butter½ cup powdered sugar2 cups flourMix and pat into 9 x 13-inch pan. Bake at 350 degreesfor 15 minutes.TOPPING:Sift together:2 cups sugar4 T. flour1 t. baking powderAdd:4 eggs, beaten4 T. fresh lemon juiceOne grated lemon rind or lessPour above mixture over crust and bake at 350degrees for 25 minutes.Optional: Sift small amount of powdered sugar overtop when cool.Half recipe (9 x 9 inch pan)Base—1/2 C. Butter softened1 C. flour1/4 C. Powdered sugarFilling—4 oz. cream cheese1/4 C. Sugar1 eggs1/2 tsp almond flavoringFrosting—3/4 C. Powdered sugar1/8 C. Butter1-2 Tbsp milk (Half & Half or whole or 2%)1/2 tsp almond flavoringInstructions:Base—Mix all three ingredients and press intobuttered pan. Bake in preheated, 350 degrees, 9 x 13inch pan (or 9 x 9 inch pan for half recipe) for 15 min.(Glass pan should be at 325 degrees.)Filling —In a medium bowl, beat all four ingredientsuntil smooth. Pour over hot crust and immediatelybake 15-20 minutes. Cool.Frosting—Mix four ingredients in medium bowl.Beat, with electric beaters, until smooth and spreadon bars when cool.Jean Groppoli (middle), taking over the funeralministry from Gerrie Granquist (left) and DonnaDielentheis (right)—some of our faithful volunteerswho make funeral luncheons happen.Page 19

MAKE A MEAL MINISTRYOur Make-a-Meal Ministry brings meals to thosein our community who have a short-term need formeals, due to illness or death of a loved one. Here’s afew recipes submitted by some meal makers.Cowboy StewEmily VanHandelServes 8Ingredients:4 slices bacon, chopped2 (12 oz.) packages kielbasa sausage, cut into ½inch slices1 ½ lbs. ground beef1 medium onion, diced3 cloves garlic, minced3 Tbsp all-purpose flour1 ½ tsp. salt½ tsp. black pepper1 tsp. chili powder1 (14.5 oz.) can petite diced tomatoes, with liquid2 (16 oz.) cans baked beans, with liquid1 (7 oz.) can chopped green chilies, with liquid1 (15 oz.) can sweet corn, with liquid2 medium russet potatoes, peeled and cut into ½inch cubes1 cup water2 Tbsp. parsley, choppedInstructions:Cook bacon until brown and crispy in a large pot.Transfer to a plate with a paper towel to drain.Add the sausage to pot drippings and brown on bothsides, adjusting heat as needed so the brown bitsdon’t burn. Remove to the plate with bacon; set aside.Add beef, onion, and garlic to the pot and brownuntil the beef is no longe

Grated rind of one lemon. Topping: ½ cup sugar. 2 or 3 T hot lemon juice. Cream butter with sugar, add extract and eggs, one . at a time and beat well. Stir in dry ingredients alter-nately with milk and lemon rind. Pour into greased and floured 5x9 inch pan Bake in slow oven (325) for 45-50 minutes. Top with hot lemon juice mixture and