United Methodist Women 2021 annual Fall Fun and Festivities

Fun and festivities will abound during the annual UMW Fall Fun and Festivities on Thursday, October 7, from 5 to 7 p.m. at the First United Methodist Church, 2660 Dakota Ave. S.

Supper will be served from 5 to 6:30 p.m. Enjoy home-made soups, sandwiches, and a wide assortment of pies and desserts. A freewill offering will be accepted for the meal. The silent auction bidding will close at 6:50 p.m., when items will be sold to the highest bidder.  

All proceeds will be used to support UMW mission projects.

Everyone is invited to attend.

Corn Chowder
    2 cups diced potatoes
    ½ cup sliced celery
    ½ cup sliced carrots
    ¼ cup chopped onion
    1 ½  teaspoons salt
    ¼ teaspoon pepper
    2 cans creamed corn
    1 can cheddar cheese
          (or cream of chicken) soup
    1 can of milk
    Cubed Velveeta cheese
    Desired amount of cubed ham
Combine potatoes, celery, carrots, onion, salt and pepper.  Add 2 cups of boiling water cover and simmer for 20 minutes. Mix cream soup and milk together and add to vegetables. Then add cubed Velveeta Cheese, ham, and corn.  Heat through. Do not boil. Makes 8 – 1 cup servings.

Wild Rice Soup
    2 Tablespoons real bacon bits
    ½ cup chopped onion, sautéed
    1-3 cups wild rice,
           cooked in chicken bouillon
    2 cans cream of potato soup
    2 cups milk
    1 pint Half and Half
    ¾ cup shredded cheese
Combine above ingredients except rice and heat, stirring occasionally.  Add wild rice.  Cook until well blended.

Easy Taco Soup
    1 pound ground beef
    1 packet taco seasoning
    1 can undrained corn
    2 cans undrained kidney beans
    2 cans undrained diced tomatoes
Brown beef in soup pot. Drain. Mix in taco seasoning.  Stir in all the cans of vegetables with all the juices. Heat well. Serve with desired toppings. Makes about 6 servings.

Suggested toppings:  Frito Chips, shredded cheese, black olives, and sour cream.

Moose Steaks in Moose Nose Sauce
Submitted by Judy Bartholow from a cookbook that has been in her family, Lappi Ala Carte, which features the cuisine of Lapland
    28 ounce moose sirloin
    1 Tablespoon butter
    2 teaspoons salt
    White pepper
Cut steak into 4 pieces. Fry in butter. Season with salt and pepper.

    1 cleaned moose nose
    Whole white peppercorns
    Whole allspice
    1 bay leaf
    2 chopped onions
    1 chopped carrot
    4 Tablespoons flour
    1 Tablespoon rowanberry jelly
Cut cleaned moose nose into pieces and parboil.  Change the water.  Heat to boiling and skim off foam.

Add salt, peppercorns, allspice, bay leaf, onions, and carrot. Simmer covered about 4 hours or until nose pieces are tender. Remove meat and cut into small cubes.

Pour sauce into four low dishes and place a moose steak in the center of each. Serve with rowanberry jelly.

Martti Auntti’s Salmon on a Birch Cooking Rack
Submitted by Judy Bartholow from a cookbook that has been in her family, Lappi Ala Carte, which features the cuisine of Lapland
    9 pound salmon, fileted
    3 Tablespoons salt, finely ground
Cut down a birch tree. Cut pieces of birch to make a cooking rack with long pieces and crossbars that measures approximately 5 feet by 4 feet. Soak the cooking rack in cold water, for example in a stream, overnight before cooking the salmon.

Make a fire by burning three feet of long birch logs to make a long bed of red hot coals, a little wider than the cooking rack. Pound two Y-forks into the ground on the long side of the fire on both ends. Put the cooking rack on the forks about 20 inches from the fire. Cook the salmon on the rack, turning occasionally, for about 3 hours. Turn the filets onto a board and cut into pieces. Salmon is eaten as is and served only with a beverage.