ANOTHER TREK, ANOTHER SUNDAY (WITH THANKS TO THE DOOBIE BROTHERS)

Somewhere, somehow, my Dad, who was always scoping out new ideas, found out that there was a pastor at a small country church near Upsala, Minnesota named Leonard Bergstrom. He was sure that we were shirttail relatives and, that was all it took, we were northbound that next Sunday and on a quest for a new church destination.

The rest of the family wasn’t quite as enthusiastic. We kids hated veering outside of our comfort zones. Mom hated missing a Sunday in her home church in Grove City with family and friends. But we acquiesced. And off we went. Aside from the fact that we weren’t excited about worshipping in an unfamiliar setting, we equally loathed the idea of cramming into a car, charting new territory, scoping out farm fields for crop comparison, bouncing in the un-air conditioned vehicle on dusty back roads. Never mind the inevitable polka music and cigar or pipe smoke on the trip back. We’d almost choose the dentist, if given the option.

To add insult to injury, Dad was always shocked and somewhat hurt when we griped about meeting the kids in the family. Whatever was he thinking?? Most pre-adolescents aren’t particularly taken with the prospect of developing relationships in an afternoon. Trying to fit in with new pals. Enduring being snubbed. “Can’t we just go to the service and leave?” We begged. But no. We knew full well (from copious experience) we’d be there the better part of the day, dining with the pastor’s family, playing (or not) with the new kids, wishing to go home.

As it turned out, I loved the day. Lynn Bergstrom, a willowy blonde my age, with ice blue Nordic eyes and funky black glasses, turned out to be my sister in Christ! We hit it off right away, on the steps of that little white country church. My brothers found her brothers to be equally interesting. I loved her dad, Reverend Bergstrom…his preaching was engaging, even to an 11-year old. Mrs. Bergstrom whipped up a delicious Sunday dinner and she and Mom traded tales of tomatoes ripening, Ladies Aid, school bus drivers and the county fair.

Lucky Dad, not a one of us chomped our bits to leave or belly-ached on the way home. As I recall, we even looked forward to our next visit, which we knew was forthcoming. Even Mom. As it turned out, Dad and Leonard were NOT related. But, no matter. They were brothers in Christ, just the same. Praise the Lord! Hallelujah!

And I mean that.

SUNDAY DINNER LIME JELLO SALAD

3 ounce box lime Jell-O

3/4 cup hot water

1 cup whipped cream

1 cup cottage cheese

1 cup crushed pineapple, with juice

1/2 cup walnuts, chopped

In a medium bowl, mix gelatin and water together, stirring until dissolved. Stir in remaining ingredients and pour into a greased mold. Chill until set. Serve on an iceberg lettuce leaf, for a trip down memory lane. 

SUMMERTIME BARBEQUED MEATBALLS

2 pounds ground beef

1 pound ground pork

12 ounces evaporated milk

1 cup oatmeal

1 cup cracker crumbs

2 eggs

1/2 cup chopped onion

1/2 teaspoon garlic powder

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons chili powder

SAUCE

2 cups ketchup

1 cup brown sugar

1/2 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/4 cup chopped onion

In a large bowl, combine all meatball ingredients. Mixture will be soft. Shape into balls. Place in a single layer on waxed paper-lined cookie sheets. Freeze until solid. Store in freezer until ready to cook. To make sauce, combine all sauce ingredients and stir until sugar is dissolved. When ready to bake meatballs, place them in a 9 by 13 inch pan. Pour sauce over top. Bake at 350 degrees for 1 hour.

SUNDAY COMPANY RASPBERRY DESSERT

1 cup graham cracker crumbs

3 tablespoons sugar

1/4 cup butter, melted

10 ounces raspberries, frozen and thawed

1/4 cup cold water

1 envelope unflavored gelatin

8 ounces cream cheese, softened

1/2 cup sugar

1 cup cream, whipped

Fresh raspberries for garnish

Combine crumbs, sugar and butter. Press into an 8 or 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool. For filling, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Remove from heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Gently fold in whipped cream. Spoon into crust. Chill for several hours. Top with whipped cream and fresh raspberries.