Onamia’s Holy Cross Parish commemorates centennial with cookbook

Holy Cross Church in Onamia marks 100 years Oct. 10 starting with a 9:30 a.m. Mass celebrated by Bishop John Kinney and Crosier Provincial Father Tom Carkhuff. The parish’s anniversary takes place in the same year that the Crosiers are observing 100 years presence in the United States and 800 years as an order.

The parish’s first church building was made from an old schoolhouse and the dedication Mass was said on the first Sunday of Advent in 1910.  Crosier Father Van Dinter was named the first pastor of Holy Cross Parish.

Crosier Father Jerry Schik is the current pastor. Crosier Fathers Jude Verley and Greg Poser are the associate pastors.

Sunday’s event includes a pictorial directory and memorabilia display. And, a special cookbook created to commemorate the centennial will be available for sale. Holy Cross parishioners Marilyn Hoheisel and Marilyn Rhode coordinated the cookbook project. Gail Pete and Amber Presland helped to type the 400 recipes from current and former parishioners. 

Cookbooks may be purchased at the church after the weekend masses for $12.50 each or may be ordered by calling the parish office at 320-532-3122 or sending an e-mail to hconamiaparishoffice@yahoo.com. (An additional $4.95 shipping and handling will be added to mail the cookbooks.)

The cookbook is dedicated to the Crosiers for their service to the parish. Two recipes from the cookbook shared by Crosier priests — German Wiener Schnitzel with German Spaetzle from Father Edward Greiwe and Pineapple Upside Down Cake from Father Jude Verley — are a gift to you today. Father Verley concludes his recipe with “Serve, eat and enjoy!” I second that! CJK 

German Wiener Schnitzel 
with German Spaetzle

(Crosier Father Edward Greiwe)

Wiener Schnitzel

Boneless pork chops

Salt and pepper

2 eggs

Flour

Bread crumbs

Shortening or cooking oil

Spaetzle

2 large eggs, beaten

1/4 cup milk

1 cup flour

1/4 tsp. salt

Dash of pepper

1 tbsp. butter or margarine

Wiener Schnitzel

Pound boneless pork chops to about 1/4 inch thickness. Remove fat. Salt and pepper both sides. Beat eggs with small amount of water. Lightly flour pork chops. Dip them into egg mixture holding with fork until nothing more drips off. Lightly dust both sides of pork chops with fine bread crumbs. Heat about 1/2-inch shortening (or cooking oil) in frying pan. Fry them until both sides are nicely light brown. Place on paper-toweled cookie sheet and put in 250°F oven to keep warm. Serve with German spaetzle noodles.

Spaetzle

Mix eggs, milk, flour, salt and pepper together. Fill a saucepan half full of water, heat to boiling. Drop dough into boiling water by tablespoons [or by pushing it through the holes of a colander]. Stir once or twice to prevent sticking. Cook about 5 minutes or until spaetzle rise to surface. Drain and toss with butter or margarine to serve.

Pineapple Upside Down Cake

(Crosier Father Jude Verley)

1 1/2 sticks butter

brown sugar

pineapple rings

maraschino cherries

1 white or yellow cake mix

Melt butter and pour into the bottom of a 9 x13-inch baking pan. Spread a layer of brown sugar over the top of the melted butter. Arrange pineapple rings over brown sugar layer. Place a maraschino cherry in each center of pineapple ring.

Mix cake according to package directions, pour over ingredients in pan. Bake at 350° F for 30 to 40 minutes or until toothpick near center comes out clean. Let cool five minutes before turning cake over onto serving dish.