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St. John’s to hold German Supper

Students at St. John’s Lutheran Church work together to roll silverware into napkins Thursday. They are, clockwise from left, LaMae Turk, Amanda Sargeant, McKenzie Striefel, Mikah Striefel and Cody Burkle. Kari Lucin / The Sun

The annual German Supper at St. John’s Lutheran Church on Saturday will feature a wide variety of German delicacies, from knephla soup to sausage from Wishek, N.D., sauerkraut and kuchen.

Proceeds from the dinner will help 14 young people go on mission trips, and everyone is invited to attend.

“The kids sell tickets and work at the event,” said the Rev. Suzi Orlopp, pastor at St. John’s.

Tickets are also available at the door during the supper, which will be served from 4:30 to 7 p.m. — or until the food runs out, which does sometimes happen by 6:30 p.m.

Tickets are $10 for an adult, $5 for children age 3 through 11, free for younger children and $30 per family, for immediate family members only.

The menu also features cabbage rolls, made from hamburger, rice and onions rolled into a cabbage leaf, then dressed with tomato sauce, and knephla bake, a combination of knephla dough balls, potatoes, onions, bread crumbs and butter.

The dinner will be served with homemade bread, coffee and lemonade, and dessert will be German chocolate cake and kuchen.

The supper is a longstanding tradition of at least 30 years at St. John’s, which was Jamestown’s German-speaking church, Orlopp said. Usually, about 300 people are served and about $2,000 is raised for the youth mission trips.

It takes many people and quite a bit of time to coordinate and prepare for the event.

This year, the 14 youths and their families will be doing quite a bit of the work, along with four people on the German supper planning team.

And on the day of the event, Dell Horn of Jamestown will coordinate the timing of the meal and keep the kitchen going. Horn and his wife, Anjie, who also works at the dinner, are both part German.

Throughout February, people have been making and cutting knephla, freezing it in advance for the dinner. The group made 17 gallons of knephla alone.

On Thursday night, students gathered to roll silverware into napkins, cut onions, carrots and celery for the knephla soup and cook the rice for the cabbage rolls.

Tonight, they will assemble the cabbage rolls, cut the sausage and line up labeled roasters so that everything is ready to go.

On Saturday, all the food is cooked, the bread, cakes and kuchen are cut and the knephla is boiled.

“We have to-go orders. You can come and get a to-go (meal),” Orlopp said.

Mikah Striefel, 12, of Jamestown, has helped out at about four German Suppers in previous years at St. John’s, and this year for the first time he too is going on one of the mission trips.

His group will head for the Badlands in South Dakota to work at the Pine Ridge Indian Reservation.

The older students helping with the event will be heading to Benton Harbor in Michigan, where they will help winterize homes to increase their energy efficiency, and also help with vacation Bible school for children there.

“I like the sausage,” Striefel said.

 Sun reporter Kari Lucin can be reached at (701) 952-8453

or by email at