IN THIS SEASON of church dinners, I am reminded of an event I covered decades ago as a young reporter fresh out of Minnesota State University, Mankato, with a journalism degree. My editor assigned me to write about and photograph the annual Lutefisk Dinner (or maybe it was supper) at Bernadotte Lutheran in Bernadotte, an unincorporated community northeast of New Ulm.
Having heard a few things about lutefisk—cod soaked in lye—I was in no hurry to undertake this assignment. But work is work and I eventually headed to this rural church to get the story. I don’t recall all the details from that late 1970s introduction to lutefisk. But I do remember a hardworking crew of volunteers, enthusiastic diners packing the church basement and my first taste of this Scandinavian seafood. A generous dose of melted butter made lutefisk, which reminded me of warm Jell-O, palatable. Sorry, Norwegians.
Lutefisk dinners remain popular in Minnesota’s Scandinavian enclaves. Like Vang Lutheran, rural Dennison, hosting a Lutefisk and Meatball Dinner on Wednesday, October 11, starring lutefisk and Norwegian meatballs with gravy plus fruit soup, lefse and Norwegian pastries. On Saturday, October 14, First Lutheran in Blooming Prairie is also serving a Lutefisk and Meatball Dinner. Except their meatballs are Swedish (what’s the difference?). Sorry, folks, all three dine-in seatings at First Lutheran are sold out, proving just how popular lutefisk dinners are in these parts. The Blooming Prairie lutefisk dinners have been around since 1934.
BARS & BARS, NOT TO BE CONFUSED
This got me thinking about ethnic and unusual foods some of us love and others of us don’t. For example, this past July while vacationing in the central Minnesota lakes area, I came across turkey gizzards and pickled eggs prominently displayed on an end cap at a Crosslake grocery store. You couldn’t pay me to try the gizzards, priced at $12.49 for 16 ounces. But I’d give pickled eggs a try. Apparently there’s a market in Paul Bunyan country for these delicacies. And in some Minnesota bars, not to be confused with the bars we Minnesotans eat.
Ah, bars. They hold two definitions. I recall my native-born California son-in-law’s confusion about bars. It took a bit of explaining for him to understand that bars, besides a place to imbibe, are also, in Minnesota, a sweet treat that is not a cookie, cake or brownie. But similar, made in a cake pan and cut into squares.
KOLACKY OR SAUERKRAUT
Then there are kolacky, a Czech pastry unknown to me until I moved to this region. It was at Franke’s Bakery in nearby Montgomery, self-proclaimed “Kolacky Capital of the World,” that I first tasted this dough into which prunes, apples, raspberries, blueberries and other fruit or a poppy seed filling are folded. Kolacky are so popular in this Czech stronghold that Franke’s baked nearly 1,800 dozen of the treats for the annual town celebration, Kolacky Days, in July. That’s a whole lot of kolacky, like nearly 22,000.
Me? I prefer a Bismarck oozing with custard. And, yes, I am German, which might also explain my love of sauerkraut. Henderson, where my paternal great grandparents settled upon arriving in America, celebrates Sauerkraut Days annually. And, yes, there’s a sauerkraut eating contest. I grew up eating homemade sauerkraut fermented from cabbage grown in our large garden. My grandma made kraut and my dad thereafter.
HOW ABOUT HORSERADISH OR COTTAGE CHEESE PIE?
Dad also made horseradish, a tradition which continues in my extended family today, 20 years after his death. Horseradish seems an acquired taste. Not everyone likes a condiment that burns nostrils, clears sinuses, waters eyes, nips the tongue. But I do.
And once upon a time I also ate SPAM, a canned meat made in Austin, Minnesota, and wildly popular in Hawaii. I liked it in Pizza Burgers—SPAM, onion and American cheese ground in a hand-cranked meat grinder and then canned chili (without beans) stirred in. I haven’t quite figured out the “without beans” in chili. Mom made and spread the mix on homemade bun halves, broiled until the cheese bubbled. Yum. I no longer eat SPAM. Or Jell-O. Make that red Jell-O with bananas, a staple of extended family gatherings many decades ago.
Food, in many ways, connects to memories, traditions, heritage. You won’t find me eating peanut butter on pancakes or Cottage Cheese Pie, food oddities my husband brought into our marriage. I don’t much like pancakes and I’ve never made the Helbling signature pie. Nor have I made my mom’s favorite pie, Sour Cream Raisin. But I love cottage cheese and I eat Raisin Bran cereal. Just don’t ask me to eat turkey gizzards. Or lutefisk. Once was enough for this writer.
© Copyright 2023 Audrey Kletscher Helbling
Minnesota Prairie Roots 
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