James Valley Christian School’s 2018 Stewardship Dinner Theater presentation will feature “Pale Food Polka” as one of the opening songs of “Church Basement Ladies.” While the song’s lyrics include phrases like “Give your peas a pasty gloss; ladle on the butter sauce,” and “Simplify your color scheme with a pint of sour cream,” and a meal of tasty home cooking. Enjoy pork chops and gravy, glazed carrots, fresh-baked bread, crème de menthe cake, and more.
This musical comedy and full course dinner is a three-night event scheduled for April 5, 6 and 7.
The church basement kitchen is often the heart and soul of the church. In “Church Basement Ladies” we meet the pastor, three main kitchen cooks, and a daughter who run the kitchen and care for the congregation by preparing and serving food. Like any great kitchen, problems are solved here. We see the women handle a dinner, a funeral, a fundraiser, and a wedding. They stave off disasters, have fun, share and debate recipes, instruct the young, and keep the pastor on course.
Director Mary Helen Wipf says the vintage church kitchen sets the scene for many “remember when” moments. Older generations will be familiar with the double-knit costumes, kitchen gadgets from yesteryear, and all of the traditions of a church kitchen. The audience will relive memories from the 1960s. Wipf says that the show, “Will touch anyone who has done anything because of tradition as well as anyone who has stepped away from tradition and done something that caused raised eyebrows.”
Music director Lorena Blom has the cast working on tight five-part harmonies. Audiences will chuckle through songs titled “Get Down to Business” and “My Own Personal Island.”
Tickets for the event are advanced sales only. Purchase online at jvcs.org, call JVC at 352-7737, or stop by the school. Proceeds from ticket sales, stewardship giving, and pledges go to the general fund. The goal is to raise $80,000 to assist with education costs.
All recipes are from the JVCS “Second Helping” cookbook. Our cookbook is available for purchase at the school.
Original JVC cookbook favorite
By Sharlene Gross
2 packages strawberry punch Kool-Aid
2 cups sugar
1 (10 ounce) package of frozen strawberries, thawed
1 quart pineapple juice
1/2 gallon water
1/4 gallon raspberry sherbet
Mix all ingredients together then freeze. Add cool 7-Up when serving.
By Melanie Harrington and Marilyn Decker
1 1/2 cups sifted flour
1/2 cup brown sugar
1/2 cup butter or margarine
2 eggs, beaten
1 cup brown sugar
1 1/2 cups coconut
1 cup nuts, chopped
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup powdered sugar
1 tablespoon butter, melted
1 lemon squeezed
Mix together first three ingredients and pat into well buttered 9 x 13 inch pan. Bake at 275 F for 10 minutes.
Combine filling ingredients and spread on top of baked crust. Bake for 20 minutes at 350 F. Mix together frosting ingredients and spread on bars while still warm.
Peanut Crunch Bars
By Kristen Schouten
1 cup brown sugar
1/2 cup white sugar
1 cup margarine
4 cups oatmeal
6 ounces chocolate chips
1 cup crunchy peanut butter
Mix sugars, margarine and oatmeal together, then bake at 37 F for 12 minutes. For the topping, melt chocolate chips and mix with peanut butter, then pour over top.
Tater Tot Casserole
By Gladys Tschetter
2 pounds hamburger
1 package onion soup mix
2 cans cream of celery soup
1 can French green beans
2 cans corn
2 cups grated cheddar cheese
1 bag frozen Tater Tots
Brown hamburger with onion soup mix and stir in cream of celery soup. Put in 9 x 13 inch pan.
Drain green beans and layer on top. Put cheddar cheese over green beans and top with frozen Tater Tots. Bake, uncovered, at 350 F for 1 1/2 hours, until tots are nice and brown.
Family Gathering Potatoes
By Paula Kleinsasser
1 can cream of celery soup
1 can cream of chicken soup
1/2 pound cubed American Cheese
1 cup sour cream
1/4 cup butter or margarine
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
5 pounds potatoes, peeled, cubed and cooked
1/2 cup crushed crackers
Combine soups, cheese, soup cream, butter and seasonings. Cook and stir until cheese is melted and mixture is smooth, then add potatoes.
Transfer to greased 9 x 13 inch pan. Bake, uncovered at 350 F for 45-60 minutes. Melt 1 tablespoon of butter and toss with cracker crumbs, then sprinkle over potatoes. Bake 10-15 minutes longer or until topping is lightly browned.
Grape Nut Salad
By Charlotte Hoyer
1 egg white
2 tablespoons sugar
1/2 teaspoon almond extract
2 tablespoons maraschino cherry juice
12 maraschino cherries, cup up small
1/2 cup powdered sgar
1 cup Grape Nuts
1 (8 or 12 ounce) container Cool Whip
red food coloring
Beat egg white until stiff, slowly add 2 tablespoons sugar and beat until dissolved. Fold in the remaining ingredients and freeze. Take out of freezer a few minute before serving, refreeze leftovers.
Creme De Menthe Cake
Original JVC cookbook favorite
By Janet (Mrs. Hjalmer) Tschetter and Julie Hohm
1 yellow or white cake mix
4 tablespoons creme de menthe, divided
3/4 can chocolate fudge topping
1 (8 ounce) container Cook Whip
Prepare cake mix according to directions on box, substituting 2 tablespoons creme de menthe for 2 tablespoons water. Bake in 9 x 13 inch pan. When cake is cool, soften fudge topping and spread over cake. Mix 2 tablespoons creme de menthe with Cool Whip and spread over topping. Store in refrigerator at least 4 hours before serving.