Cuisine for BJS Conference Set: The Lutheran Church Basement – We Need Your Ideas, by Pr. Rossow

BJS_2015_RossowThe 2015 BJS Conference cuisine has just been announced. The two day conference will include all the usuals (manly man breakfast, Chicago pizza banquet, complimentary snacks for the road, the infamous no pietists allowed parties, etc.) served with the usual world class hosting and special touches by the Bethany staff, volunteers and local BJS chapter. This year’s cuisine is being planned around the theme of the Lutheran Church Basement Dinner. (Cuisine maybe a bit too high brow of a word for the church basement.)

We need your ideas. We already have some great casseroles and classic jellos in mind for lunch but we need a few more. Please use the comment section below to inspire us to further greatness with memories from your church basement breakfasts, lunches and dinners. (BTW – Members of the Immanuel, Dearborn, Michigan chapter of the BJS, we will be serving your classic funeral ham casserole. We brought the recipe with us to Naperville over 20 years ago.) We need ideas for casseroles, jellos, oeuvres d’oeuvres (another high brow term) and table decorations or any other memories you might have.

The BJS conference is always the best value of the year. The early bird rate is only $55 and that includes three full meals, snacks, and a great lineup of speakers. Click here for more information and to register.

About Pastor Tim Rossow

Rev. Dr. Timothy Rossow is the Director of Development for Lutherans in Africa. He served Bethany Lutheran Church in Naperville, IL as the Sr. Pastor for 22 years (1994-2016) and was Sr. Pastor of Emmanuel Lutheran in Dearborn, MI prior to that. He is the founder of Brothers of John the Steadfast but handed off the Sr. Editor position to Rev. Joshua Scheer in 2015. He currently resides in Ocean Shores WA with his wife Phyllis. He regularly teaches in Africa. He also paints watercolors, reads philosophy and golfs. He is currently represented in two art galleries in the Pacific Northwest. His M Div is from Concordia, St. Louis and he has an MA in philosophy from St. Louis University and a D Min from Concordia, Fort Wayne.


Cuisine for BJS Conference Set: The Lutheran Church Basement – We Need Your Ideas, by Pr. Rossow — 25 Comments

  1. Hmmmm – even though I still probably will not attend, those little wiener thingies with bacon wrapped around ’em. For that matter, anything with bacon. Oh, yeah . . . . 🙂

  2. It might be, it could be, it IS the world’s most confessional Pastor. (Time to post the “Have a Knick” photo from the Polo Grounds . . .)

  3. I remember my mother often grinding cheese and pimentos for sandwiches. If I remember correctly it was spread on white Wonder bread. My parents owned the oldest cheese factory west of the Mississippi River at the time and often donated cheese for many meals at Church.

    Women always wore frilly aprons. Older people were always the first in line to eat … children were last — opposite what it is today.

  4. Attending,? Perhaps not. 🙁 But my favorite dessert on the table at many church dinners was Charlotte Russe. (Spelling?)

  5. Well, I plan to register and attend as a “guest,” but here is my default church basement pot luck recipe for chicken & noodles, certain to warm anyone’s heart (especially the little kids):


    1 8 oz. package egg noodles, medium width
    1 whole chicken, unfrozen or 2 breasts and 4 thighs or legs, with skin
    1 14 oz. can cream of chicken soup
    1 14 oz. can chicken broth
    1 15 oz. jar fat-free chicken gravy
    1 4 oz. can mushroom pieces and stems, finely chopped
    2 chicken bullion cubes
    ½ tsp. pepper
    1 tsp. corn starch
    ½ tsp. Kroger Zesty Blend, Mrs. Dash Original, or equivalent

    Boil whole chicken or fresh breasts and thighs in large pot on medium-high for 30 minutes or until breast pokes tender with fork. Remove from pot, drain, and set aside on platter to cool. When cooled, de-bone chicken, shredding meat into bite size pieces with a fork.

    Add additional water to pot and boil noodles according to directions on package. While noodles are cooking, dissolve bullion cubes in the chicken broth (heating the broth in a microwave makes this easier). Dissolve cornstarch in about ½ cup of the broth. Drain noodles and set aside.

    To empty cook pot, add the bullion-fortified chicken broth, the gravy, cream of chicken soup. While heating on medium, whisk to blend. Add mushrooms and spices. Over medium-low heat, stir until uniform consistency is reached and is gradually bubbling. Add dissolved starch mixture to thicken. Add shredded chicken, stirring with cooking spoon until mixture returns to bubbling. Gradually add the noodles and blend all contents together well on low heat. Continue on low until the chicken and noodles are thoroughly heated through. Serve hot.

    PS: Mrs. Miller’s Old Fashioned Egg Noodles (available at Ultra stores) seem to be ideal for this recipe, but they only come in 16oz packages so you can either use half of them or double up on the rest of the ingredients. A crock pot set to low works great for keeping the meal warm, once cooked

    PPS: I hope I haven’t introduced deviant activity to the BJS blog site by turning it into a recipe exchange!

  6. Speaking of the papists, I watched the installation ceremony of the new cardinal Blasé Cupich on the tube this afternoon (couldn’t help myself; I love the architecture of that Holy Name cathedral, never minding what gets said inside it) and I couldn’t help but notice a considerable resemblance between the new Archbishop of the Chicago Diocese and Alfred E. Neuman. Google images of each to see for yourselves.

    OK, I’m slamming shut the 1/2″ steel door on my bunker now, waiting for the mortar shells to land…

  7. If you don’t serve brats, bierocks, German potatoes, and German beer, please turn in your German-Lutheran card. And as the first Friday in Lent, DON’T serve any fish!

  8. George – thanks for the recipe. We were thinking that we need a chicken casserole because so far we are planning a ham, tuna, and tater tot casserole. Thanks!

    BTW – never did get back to you on the other string that it is just fine for a non-LCMS person to attend. BTW Pt. 2 – Have you ever tried St. John Lutheran in downtown Wheaton? Great church. High church.

  9. Pr. Rossow – thanks for the affirmative about attending the conference, but Pr. Josh Scheer already gave me the go ahead. Yes, I’ve attended St. John several times, but it’s a wee bit too high for me. Also, they have 2-3 services (I think) on Sunday AM during which they serve communion weekly, cutting their sermon times down to 10-15 minutes, not nearly enough time to exposit Scripture properly (IMO).

    PS: You might want to reconsider that pic of you holding the beer on this blog thread (at least I assume that’s you) – it’s way to reminiscent of John Quade in one of his dicier movies…

  10. You could make Spaetzle and gravy as a side dish. Of course, you’ll want some good German sausages to go with that!

    Chocolate cupcakes as a dessert option? Maybe bread pudding?

  11. Green jello containing sliced bananas, mandarin orange slices, and tiny marshmallos – doesn’t get any better!

  12. Ramaki recipe
    1 cup soy sauce
    1 cup granulated white sugar
    1 lb. bacon
    1-2 cans sliced water chestnuts

    Preheat oven to 400F. Take bacon and cut the strips into thirds. Wrap each third around a water chestnut, stick through (carefully) with a toothpick, and set it into a 13×9 pan.

    Mix soy sauce and sugar, then pour the mix into the pan as well.

    Cover with aluminum foil and cook for 30-40min. If needed, cook for another 10min without the aluminum covering.

    Serve warm or hot.

    Your guests will be addicted.

  13. In honor of the Czechs (Jan Hus, anyone?): svičkova.
    In honor of Martin and Kitty Luther: ribs.
    For the Scandinavians: lefse (potato flatbread rolled with cinnamon & sugar)

  14. Yessss, Mr. Pierce, yes.. bread pudding! Made with leftover biscuits, floating in a pool of sweet/tart lemon sauce. Made with pumpkin, zucchini, or banana bread crowned with a cream cheese glaze. Made with French bread, chocolate chips and chocolate milk, swimming with chocolate bourbon sauce. Made with leftover cinnamon rolls (It can happen. I’ve seen it. Once.) with rich, buttery, rum sauce. And don’t forget you can incorporate all kinds of frozen, dried, or canned fruit, little dollops of cream cheese, or nuts. As you can see, I’m all in favor of fresh, contemporary, innovative… bread pudding.

  15. Talk to Pr. Jeff Hemmer from Bethany, Fairview Heights, IL. If you have desserts like they served at the Making Disciples Conference no one will ever want to leave that church basement of yours. I distinctly remember rum, brandy, and chocolate being involved. Doesn’t get any better than that.

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