Eight outstanding women will be recognized at the annual Spirit of Dakota Award celebration slated for Saturday, Oct. 12, at the Huron Event Center. The public is invited to attend the awards banquet by reserving tickets in advance of the event. Tickets are now available by calling the Huron Chamber and Visitors Bureau at 605-352-0000 or 800-487-6673.

Women from across the state and diverse backgrounds have been nominated for this honor. The nominees are Patricia Helmer Aurand, Belle Fourche; Julie Brookbank, Mitchell; LaVonne Gaspar, Sioux Falls; Gayle Van Genderen, Plankinton; Tiffany Myrum, Sisseton; Miranda O’Bryan, Rapid City; Maria Beth Rinehart, Onida; and Sharon Scott, Mitchell.

Since 1987, the Spirit of Dakota Award has been a beacon to shine the light on the accomplishments of women who go above and beyond to make a positive difference in their communities and state. The award was inspired by the nine-foot bronze sculpture affectionately called the Spirit of Dakota, which stands at the entrance of the Huron Event Center and Crossroads Hotel. The sculpture, by nationally recognized sculptor and artist, Dale Lamphere, depicts a pioneer woman bravely standing tall against the Dakota wind. The winner of this prestigious award will receive a framed bronze replica, sculpted by Lamphere, along with other keepsakes marking the occasion.

The recipient of the award is chosen by a state-wide commission of Tona Rozem, Chair, Mitchell; Marsha Sumpter, Kadoka, Jean Hunhoff, Yankton; Ginger Thomson, Brookings, Carol Johnson, Watertown; Suzette Kirby, Sioux Falls; Julie M. Johnson, Aberdeen, Julie Garreau, Eagle Butte; and Jacquline Sly, Rapid City.

Those serving on the Selection Commission are passionate about the award and its purpose to recognize women for their achievements. “So many women quietly go about helping others and being the rock in their communities,” explained Rozem. “Others fearlessly take on projects that seem impossible. Were it not for Spirit of Dakota Award we would never have the opportunity to hear about these women.” 

Others from the Selection Commission offered similar comments, including Sumpter who not only serves on the distinguished panel but is a past recipient of the award. “There are so many deserving women who work tirelessly in their communities without recognition. The Spirit of Dakota Award brings these women to the forefront and shines a light on their accomplishments.”

For Thomson, “I am always impressed by the outstanding nominees who selflessly serve their communities and the state. These women are leaders who get involved not because of the accolades, but because they sincerely want to make a difference and have a positive impact on the lives of others.”

To illustrate her enthusiasm about the award, Sly offered a favorite quote attributed to Mother Teresa, “I alone cannot change the world, but I can cast a stone across the waters to create many ripples.” She explained, “It is clear to me that each woman who is nominated has had an impact on the lives of many. For some, the ripple is within a community and for others the ripple has spread across the state and beyond. Those ripples cannot be measured as they impact one person at a time. But this I know, South Dakota has a treasure trove of women, unsung heroes, who live in every community in this great state.”

The commission member from Rapid City went on say, “The Spirit of Dakota Award is an opportunity to discover some of these women. The only way to find these hidden jewels is to have someone who knows of a deserving nominee personally take the time to nominate them. These women are not seeking fame or recognition themselves. They are not flamboyant about the visionary and courageous things they have done. Instead, they humbly shine in the spotlight to let the rest of us know that the world is a better place because of the ripples they have created.”

During the Oct. 12 awards banquet and ceremony, each of the nominees will be individually recognized prior to the announcement of the 2024 winner. The festivities also include a Tea in the Country at the home of Rodney and Becky Freeman in honor of the nominees and other guests.

Also part of the Spirit of Dakota celebration is an art show open to the public. The art show is held in the lobby of the Huron Event Center, beginning at 4 p.m. followed by the 5:30 p.m. social and 6:30 p.m. banquet. For more information contact Marilyn Hoyt, Spirit of Dakota Society Chair, Huron, 605-352-6073.

$100 Chocolate Cake
From Marsha Sumpter, Kadoka: “My grandparents attended World’s Fair in Chicago many years ago, and the story goes that my grandfather paid $100 for the recipe.”

Cake:
1 cup sugar
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon soda
4 Tablespoons cocoa
1 cup lukewarm water
1 cup Miracle Whip salad dressing

Sift all the dry ingredients together twice. Then add water and Miracle Whip salad dressing. Stir gently. Pour cake batter into 13-by-9-inch greased baking pan. Bake 35 minutes in a 350 degrees F oven. Allow the cake to cool before making the frosting.

Frosting:
1/4 cup cocoa 1/4 cup butter
1/4 cup milk 1 scant cup sugar 

Mix ingredients together and boil for one minute. Add 1 teaspoon vanilla after cooking. Beat about one minute. Spread frosting on cooled cake.

Spicy Sauteed Fish with Pineapple Mango Salsaz
From Jacqueline Sly: “Because my husband enjoys fishing, we always have walleye in the freezer. It is not only a favorite for company but also an everyday meal.”

Salsa:
3/4 cup finely diced pineapple
3/4 cup finely diced mango
1/4 cup finely chopped red onion

Combine all ingredients and refrigerate until serving.

Creole Spice Mix:
2 teaspoons hot paprika
1 ½ teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon ground black pepper

Mix spices together; you can save some for later use if there’s more than you need for one meal.

Combine spice mix with flour (or corn meal or cracker crumbs.) Heat oil in a skillet. Dip any white fish fillets (walleye, catfish, or tilapia, etc.) in flour and spice mixture. Cook until golden brown on each side. Serve with Pineapple/Mango Salsa.

Company Beef Stewz
From Tona Rozum: “This hearty stew is a family favorite.”

1.5 pounds boneless stew meat, cut into cubes
6 carrots peeled and chunked (or baby carrots)
6 potatoes, peeled and cut to bite-size pieces
Half-bag frozen baby onions
Optional: Sliced green pepper and/or mushrooms

Sauce, stir together:
3/4 cup tomato sauce
1/4 cup water or red wine
3 Tablespoons tapioca
Pepper to taste
Optional: 1 teaspoon sugar and 1 teaspoon salt

Place unbrowned meat in large Dutch oven. Put vegetables on top and pour sauce over all ingredients. Cover tightly and bake 5 hours at 250 degrees F (hint: don’t peek while the stew cooks to perfection). Cooking for a crowd? This recipe is easily doubled.

Chocolate Raspberry Pie
From Jacqueline Sly: “This recipe came from my husband’s mother and is a holiday favorite.”

Raspberry layer:

Cook sugar and cornstarch with raspberries. Bring to boil over medium heat. Boil for 2 minutes. Remove from heat and cool for 15 minutes.

Spread into baked pie shell (or graham cracker crust). Refrigerate.

Cream cheese filling:
8 ounces softened cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1/2 cup cream, whipped (or Cool Whip)

Combine cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Spread on raspberry layer. Refrigerate at least 1 hour.

Topping:
1/2 cup chocolate chips
3 Tablespoons butter

Melt chocolate and butter together. Pour over filling. Chill at least 2 hours before serving. (Serving hint: dip sharp knife in hot water first to help when cutting through chocolate topping.)

Chicken and Rice Casserole
From Ginger Thomson: “This is so simple to make and delicious, too.”

1 ½ cups long grain white rice
2 cans cream of chicken soup or cream of mushroom soup
1 cup water
2 cups milk
1 envelope Lipton onion soup mix
1 1/2 cups shredded cheddar cheese, divided
4-6 boneless skinless chicken thighs (can use breasts)
Salt and freshly ground black pepper

Preheat oven to 350 degrees F. Grease a 9-by-13-inch pan with non-stick cooking spray. Set aside.

In a bowl, stir to combine rice, soups, milk, water and onion soup seasoning. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.

Nestle chicken into the rice mixture. Cover the dish with aluminum foil and bake for 1 hour 30 minutes to 2 hours, or until rice is tender and chicken is cooked through.

Remove from oven and sprinkle the remaining cheese on top. Allow to cool for 15-20 minutes before serving.

Note: Minute rice will not work with this recipe. Brown rice requires additional liquid (at least ½ cup) and longer cooking time. If you prefer brown rice, I suggest using chicken thighs instead of breasts so the chicken doesn’t overcook or dry out.