Lutheran Potluck

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Lutheran Potluck - Just another WordPress site

First Lutheran Church Black Rice Salad by Barbara Shafarzek

wild rice salad recipe (2)
Black rice salad

2 teaspoons vegetable oil
1 cup uncooked black rice
2 cups water
1/2 teaspoon salt
1/3 cup nuts, toasted and chopped
2 Tablespoons dried cranberries (I used dried mixed fruit)
3 scallions white and light green parts sliced into 1/4 inch pieces
Ginger dressing

Heat oil in medium saucepan over medium heat until the oil shimmers. Add the rice and toast, stirring occasionally, for about 2 minutes. Add the water and salt and increase the heat to medium-high and bring to a boil, then reduce heat to medium-low and cover. Cook for about 35 minutes or until rice is tender. Remove from heat and allow to cool. Toss the cooked rice with remaining ingredients and enough dressing to moisten and/or to taste. Serve at room temperature and refrigerate leftovers.

Ginger Dressing

1/2 cup vegetable oil
1/2 cup Rice vinegar or white
balsamic vinegar
1/3 cup honey
1 generous tablespoon grated fresh ginger
1 clove garlic minced

Shake all together.

You Might Be A Lutheran If…

This site is dedicated to my Dad, Rev. William H. Rittberger, (1929-2010)img396
He really didn’t like pot lucks much but he sure liked Lutherans.

You Might Be A Lutheran If…
…you only serve Jell-O in the proper liturgical color for the season.

…you didn’t know chow mein noodles were a Chinese food.

…when someone mentions red and green (in terms of Christmas), you immediately think of a battle over hymnals.

…during the entire service you hold your hymnal open but never look down at it.

…during communion you hum the hymns so you can see who’s at church that Sunday.

…rather than introducing yourself to a visitor at church, you check their name out in the guestbook.

…you think Garrison Keillor’s stories are totally factual.

…you have your wedding reception in the fellowship hall and feel guilty about not staying to help clean up.

…a midlife crisis means switching from the old hymnbook to the new one.

…you forget to put water in the baptismal font but never forget to put water in the coffee pot.

…the pastor skips the last hymn to make sure church lasts exactly 60 minutes.

…you make spaghetti at your house with the little macaroni noodles because they’re not so messy then.

…you don’t make eye contact when passing someone in the hall because you think it’s impolite.

…your choir believes volume is a fair substitute for tonality.

…you don’t know what was sooo funny about dat movie “Fargo” then.

…in response to someone jumping up and shouting “Praise the Lord!”, you politely remind him or her that we don’t do that around here.

…you think a meeting isn’t legitimate unless it’s at least three hours long.

…peas in your tuna noodle hotdish add too much color.

…you make change in the offering plate for a ten.

…your dad’s name is Luther N., your brother is Luther Hahn and you are Lew Theran.

…you think butter is a spice.

…the church is on fire, and you rush in to save the coffee pot.

…you have more than five flavors of Jell-O in your pantry.

…you talk to someone else and look at their shoes first.

…you have more than three friends whose first names have the letter “j” as the second letter.

…the only open pew is up front, so you volunteer to shovel the sidewalk.

…Ole and Lena are really the names of your relatives.

…you know what a Lutheran Church Basement Woman is.

…you give a party and don’t tell anyone where it is.

…you think hotdish is one of the major food groups. is one of your bookmarks.

…your five-year-old recites the Old Testament books as Genesis, Exodus, Lutefisk…

…someone asks you after church if there’s any “decaf coffee” and you laugh because you KNOW that if it doesn’t have caffeine, it can’t be coffee!

…you think anyone who says “casserole” instead of “hotdish” is trying to be uppity (or maybe even Episcopalian!)

…you think the term “Jell-O salad” is redundant.

…you freeze the leftover coffee from fellowship hour for next week.


No Bake Cookies 015

2 c. sugar
1/z c. cocoa 
1/2 c. sweet or evaporated milk             
3 c. quick oats
1/2 c. butter or oleo                              
1/2 c. chopped nuts 

Combine first 4 ingredients in saucepan; boil for 1 to 3minutes. Remove from heat and add remaining ingredients. Drop by teaspoon on waxed paper. Cool until firm.




% c. chopped celery

1 medium onion, chopped

1/8 tsp. garlic powder

1 tsp. olive oil

2 Tbsp. oleo

1 (16 oz.) can tomatoes

2 cans chicken broth

1 can Great Northern butter-oleo


1/2 c. ditalini

In 2-quart pan, saute celery, onion and garlic powder in olive oil

and margarine. Add chicken broth and bring to a boil. Then, add

tomatoes and beans. Simmer for 20 minutes. Add ditalini and cook another 15 to 20 minutes. This is a low caloried recipe.




Green Bean SaladMother 016 (2)

1 can French green beans

1 can tiny peas

1 green pepper, chopped

Combine ingredients.


4 stalks celery, chopped

1 small onion, chopped

1 small can pimientos

Va c. sugar                                           1/2 c. vinegar

1/4 c. salad oil                                       1/4 tsp. salt

Pour dressing on vegetables; marinate for 24 hours. One hour

before serving, drain.








German Potato Salad

6 medium potatoes, boiled with


6 slices bacon

%c. chopped onion

2 Tbsp. flour

1 to 2 Tbsp. sugar

11/2 tsp.salt

dash of pepper

% c. water

% c. vinegar

Vz tsp. celery seed

Peel potatoes and slice them thinly. Fry bacon until medium

crisp; drain, leaving some bacon fat to saute onion. Saute onion in the bacon fat until transparent. Blend flour, sugar, salt, celery seed and

pepper. Cook over low heat until smooth and bubbly. Remove from

heat and stir in water and vinegar; boil for 1minute. Pour themixture

over the potatoes; crumble bacon and add. To keep warm and for

serving, put the salad in a crock-pot. Makes 6 to 8 servings.


Hot Chicken Salad

A popular casserole that uses your leftover chicken or turkey.

4 c. cooked, cubed 2-inch

chicken or turkey
2 c. cooked rice
1 c. (2stalks) chopped celery
Vz c. sliveredalmonds
% c. mayonnaise
1 (10 % oz.) can condensed
cream of chicken soup

1 (2 oz.) jar chopped pimiento,

3 hard-cooked eggs, chopped
2 Tbsp. chopped green pepper
2 Tbsp. chopped onion
1/4 tsp. salt
1 Tbsp. lemon juice
% c. crushed potatochips

Heat oven to 350°. In large bowl, stir together all ingredients,
except potato chips. Spread into greased 13 x 9-inch baking pan. Sprinkle with chips. Bake for 40 to 50 minutes or until heated through. Makes 8 servings.

Microwave Directions: Prepare as directed, except spread into 12
x 8-inch baking dish. Microwave on High, stirring every 4 minutes until heated through (14 to 15minutes). Sprinkle with chips. Micro-
wave on High to heat chips (1 to 1 J/2 minutes


1 Ib. sliced red potatoes
2 Tbsp. Dijon mustard
1/4 c. red wine vinegar
1 c. olive oil
1 Tbsp. chopped fresh dill or1
tsp. dried
1 tsp. freshly ground pepper
3 Tbsp. finely chopped parsley
2 Tbsp. finely chopped scallions

Boil potatoes until tender. Drain and cool. Whisk vinegarand
mustard. Slowly whisk in oil and add remaining ingredients to make
vinaigrette. Toss with potatoes. Serves 6.