I survived the church reunion today. The event was to celebrate the 125th anniversary of the Maple Lake Lutheran Church. This was the church of my maternal grandfather's family. I do have pictures of the event, but I don't have the camera cord right now to upload them and post them. Dang. The best part of the event for my family was that all of my grandma and grandpa's children were there. They haven't been altogether in at least 25 years or more. My grandma was so excited by this. We went to the service, which was the usual Lutheran service. I have to9 admit to a preference for Lutheran services to Catholic services. It seems to go quicker. Then it was time for the lunch. Of course it was good. Nothing can really beat home cooked foods at country churches. The old ladies know how to cook. It wasn't anything fancy, just meatballs and gravy, mashed potatoes (real, not instant!), veggies, rolls and desserts. I had a most divine rhubarb dessert. And it looks so simple, I may be able to put it together without a recipe. It had a graham cracker crust, rhubarb jam layer, mini marshmallow layer, cool whip layer, vanilla pudding layer and then crumbles of more graham cracker. If I can mimic it, I'll post a recipe! I chose it over blueberry cheesecake. It was hard choice. I love me some cheesecake, but rhubarb desserts, when made right, can be the best. I had to grab a plate of lunch for my grandma too and got her the same dessert. She loved it too. There were some event souvenirs that we could buy. I grabbed the church cookbook. I love church cookbooks. Most of the recipes are very good and not at all hard to make. I also grabbed a very old hymnal that the church had set out for people to take. It smells old. I love it.
I'm now going to leave you all with a specialty recipe that was from my great grandma Selma's recipe box. This is from the cookbook and was submitted by my Aunt Lenora. I myself have never tried it, but my mom insists that it is delicious. They lost my want to try it at the name. :D
Gramma Selma's Blood Klube
6-8 average potatoes ground or shredded 3 cups pork or beef blood (if you use less add water to make 3 c.) 5 cups flour (more or less) 2 tsp. salt 1/2 tsp. cloves 1 tsp. pepper 1/2 tsp. ginger
Middle "The Good Stuff" (you will need about a cool whip bowl full of this mixture): Side pork cut in small pieces salt and pepper onion finely chopped 1 tsp. thyme
Combine potatoes, blood, seasonings and flour. Gradually add enough flour to make a sticky dough. Using a large serving spoon, put about a cupful of dough on a generously floured non-stick surface. Spread dough out. Put about 2 tbsp. of fat and onion mixture on dough and gently press into dough down the middle. Carefully bring sides together and seal by pressing the seam together without getting any flour in the seam. Drop Klube in canner of boiling water. Before dropping each Klube in water, gently move the other Klubes. Cook about 2 hours on a low boil. Note: Gramma didn't have exact measurements, so use your own judgment. Yield: about 8.