St. Hedwig Parish in Holdingford celebrated its centennial “Harvesting a Heritage of Charity” Sept. 12. The parish — named after a Bavarian princess, married to a Polish prince, who dedicated her life to charity — was founded in 1910 to minister to Polish immigrants in a German-speaking community.
A rendition of traditional hymns preceded the Mass celebrated by Bishop John Kinney. A chicken and ham dinner was served and the event included live music, a silent auction, bingo, rides and games for children, crafts, quilts and tours of the church. Polish specialty foods and refreshments were on sale throughout the day.
Debbie Binsfeld, Rene Harlander, Patty Kotzer and Lois Schmit, the centennial book committee, compiled and published a 257-page hardcover, spiral bound book, illustrated throughout with several photos. It features a number of historical articles, Polish prayers, priest biographies and 80 pages of recipes. Parishioner John Binsfeld painted the book’s front and back cover illustrations of the church and an angel from the parish’s shrine built in 1942 to honor soldiers. It even comes with a laminated bookmark featuring a prayer to St. Hedwig.
The centennial book titled “Harvesting a Heritage of Charity” is available for $18.95. Call Debbie Binsfeld at 320-746-2426 to order a copy.
Of course, one chapter of the cookbook section is dedicated to Polish recipes. Today I’m sharing Art Harlander’s recipe for Polish Mushroom and Potato Soup from those pages and Debbie Binsfeld’s Dutch Apple Bread from the Breads, Rolls and Muffins category. Enjoy! CJK
Polish Mushroom and Potato Soup
(Art Harlander, Jr.)
5 tbsp. butter, divided
2 leeks, chopped
2 large carrots, sliced
2 tsp. dried dill weed
2 tsp. salt
1/8 tsp. ground black pepper
1 bay leaf
2 lbs. potatoes, peeled and diced
1 lb. fresh mushrooms, sliced
1 cup half and half
1/4 cup all purpose flour
Fresh dill weed for garnish (optional)
Melt 3 tbsp. butter in large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in broth. Season with dill weed, salt, pepper and bay leaf. Mix in potatoes. Cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard bay leaf.
Melt the remaining butter in a skillet over medium heat and sauté the mushrooms 5 minutes until lightly browned. Add to soup. In a small bowl, mix the half and half and flour until smooth. Stir into soup to thicken. Garnish each bowl of soup with fresh dill weed before serving.
A note from Art: After a cold winter’s day of chores, this excellent soup will take away the chill. It should be served hot and steamy with a side of your favorite wild game sausage and red wine. (Don’t forget to pray!)
Dutch Apple Bread
1/2 cup margarine or butter
1 cup sugar
1 tsp. vanilla
1 cup baking apples, chopped
2 cups sifted flour
1/2 tsp. salt
1 tsp. baking soda
2 tbsp. sour milk or buttermilk
2 tbsp. sugar
1/2 tsp. cinnamon
Preheat oven to 350°F and grease loaf pan.
Cream margarine or butter with sugar. Beat in eggs and vanilla. Add apples, flour and salt and mix well. Combine baking soda with sour milk or buttermilk and add to mixture. Place in loaf pan. Mix topping ingredients together and sprinkle over bread mixture. Bake for 50 to 60 minutes at 350°F.
A note from Debbie: I got this recipe from dear friends about 25 years ago. Both early fall apples or those that taste better after a frost work well for the recipe. Our kitchen smells so good while this bread is baking — the cinnamon and apples are a wonderful combination. The bread freezes well, too.