Heartland Cuisine: Huron Area Concert Association

COURTESY PHOTO Members of the Huron Area Concert Association board are, seated, from left, Emma Tschetter and Jackie Spillum; and standing in back, Connor Langbehn, Molly Lamont, Betty Albright, June Wipf, and Susan Hines.

Did you know there is a concert association in Huron that started way back in 1971?  That’s right, HACA (or the Huron Area Concert Association) is over 50 years old.  

HACA exists to cultivate interest in music, provide a variety of concerts in the Huron area and build a permanent concert audience.

The HACA board is made up of Emma Tschetter, president; Brailey Wall, secretary; Susan Hines, treasurer; Molly Lamont, publicity; Ann Blondheim, membership; June Wipf, Betty Albright and Connor Langbehn, business sponsors; Wilma Pageler, hospitality; Jessica Hotchkiss, volunteer chair; and Jackie Spillum, at-large member.

The board works with Allied Concert Services (www.alliedconcertservices.com) to select a variety of concerts - usually five - for audiences to experience. The number of concerts is based upon the income from ticket sales plus the cost for the musical artist or artists.  

You can get a season ticket for only $50 and attend all five concerts.  A family membership is $115 and includes a ticket for the entire family, no matter how many members are in the family. A student membership is $15.  

In addition to the five concerts in Huron, if you are willing to travel, you could attend other reciprocity concerts in Gettysburg, Mitchell, and Pierre! All for only $50 (plus gas, of course.)

New this year, if you don’t want to drive yourself to the Huron concerts, simply add $25 and Peoples Transit will pick you up at your home, take you to the concert and return you home afterward.   

If you have questions or need further information, call Emma at 605-353-4939, or any of the board members.

Email: [email protected]
Facebook: HACA - Huron Area Concert Association
HACA Website: www.huronareaconcertassociation.com
ALLIED website: www.alliedconcertservices.com

Kennilworth Stew
From Molly Lamont
    1 pound ground beef
    1 teaspoon salt
    1/4 box hashbrowns
    2 stalks celery, diced
    1/4 cup minute rice
    1 package frozen mixed vegetables
    3 cups water
    1 can tomatoes
    1/2 can onion soup
Brown ground beef and drain. Transfer to large pot. Add all other ingredients. Simmer on low until vegetables are done, about 2 hours. Serves 6-8. Serve with melba toast.

Dump Bars
From Susan Hines
    2 cups sugar
    1 3/4 cups flour
    1 teaspoon salt
    1/2 cup cocoa powder
    5 eggs
    1 cup oil
    1 teaspoon vanilla
    1 cup chocolate chips
Mix all ingredients, except chocolate chips. Pour into a 9-by-13-inch pan. Spread with chocolate chips. Bake for 30 minutes at 350 degrees F. Do not overbake.

From Connor M. Langbehn
    4 eggs
    2 sticks butter
    2 cups sugar
    1 to 1 1/2 cups chocolate chips
    1/3 cup baking cocoa
    1 1/2 cups flour
    1/2 teaspoon salt
Mix all ingredients thoroughly and pour into greased 10-by-13-inch jelly roll pan. Bake at 350 degrees F for 25 minutes. Check with a toothpick to make sure it’s done.

Potato Salad
From Carol Jones
    12 cooked potatoes
    6 eggs, hard boiled
Peel and cut into desired size.

    1 1/2 cups salad dressing or mayo
    1/3 cup whipped topping
    3/8 cup sugar
    Mustard (to taste)
    Onion (to taste)
    Celery salt (to taste)
Mix and add to potatoes and eggs.

Gluten-Free No-Bake Bars
From Candice Lockner
    1 cup butter
    1/2 cup brown sugar, packed
    1 teaspoon pure vanilla extract
    3 cups gluten-free rolled oats
    1/2 teaspoon ground cinnamon
    1/4 teaspoon kosher salt
    1 cup dark chocolate chips
    3/4 cup chunky peanut butter
Line 8-by-8-inch pan with parchment paper. In medium saucepan, combine butter, brown sugar and vanilla extract. Heat over low heat until butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4-5 minutes. Pour half o the oatmeal mixture into prepared baking dish, evenly pressing down.

In microwave-safe bowl, combine the chocolate chips and peanut butter. Heat on high in microwave for 40 second increments, stirring after each, until fully melted and combined.

Pour all but 1/4 cup of chocolate mixture over the pressed oats. Top with the remaining oats and drizzle with remaining chocolate mixture. Refrigerate for four hours or until set.

Zucchini Bread
From Susan Hines
    3 eggs
    2 cups sugar
    3 teaspoons vanilla
    1 cup vegetable oil
    2 cups grated zucchini
    3 cups flour
    1 teaspoon baking soda
    1 teaspoon salt
    3 teaspoons cinnamon
    1/4 teaspoon baking powder
Be sure eggs are well beaten and zucchini is finely grated, then mix all together well. Batter will be thin. Bake in two greased 9-by-5-inch loaf pans for 1 hour at 350 degrees F. For muffins bake 20 minutes.