These recipes were provided by members of Trinity Lutheran Church:

Swedish Cheese Cake

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1/4 cup blanched almonds

3 tablespoons flour

1 1/2 cup cottage cheese

3/4 cup milk

1 1/2 cups half-and-half cream

5 to 6 eggs

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Put blanched almonds and flour in blender and blend. Add cottage cheese and milk to ingredients in blender. Mix well. Whisk eggs, sugar and salt and add to mix in the blender. Mix gently and add vanilla and almond flavorings. Put into greased glass container (will fill a two-quart dish). Put pan in pan of hot water. Bake 1 1/2 hours at 350 degrees or until browned on top and tests done by inserting knife. Cool. Serve in compote glasses with a tart preserve, such as lingoberries, cranberries, raspberry jam or an egg sauce. Serves 12.

Swedish Rye Bread

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2 packages active dry yeast

1/2 cup warm water (110 to 115 degrees)

1 teaspoon sugar

3 cups hot water

1/2 cup melted vegetable shortening

3 teaspoons salt

1/2 cup white sugar

1/2 cup molasses

1 1/2 cup rye flour

9 1/4 cups white flour

Dissolve yeast in warm water; stir in 1 teaspoon sugar. Set aside. In large mixing bowl, mix rye flour with 1/2 cup sugar and salt. Add hot water gradually, mixing to a smooth past. Gradually add melted shortening and molasses, beat well. Add yeast mixture and white flour. When dough becomes too stiff to work with spoon, knead in remaining flour until dough is smooth and elastic. Place on warm area until double in bulk.

Divide into three loaves and place in greased 9-by-5-by-3 inch pans. Let rise until double. Bake at 325 degrees for 40 minutes.

Beet and Apple Salad with Creamy Chive Dressing

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3/4 cup mayonnaise

3/4 cup sour cream

1 1/2 cups chopped fresh chives

4 15-ounce cans whole pickled beets, drained (reserve 5 tablespoons juice)

4 large Granny smith apples, peeled, cored and cut into 1/2-inch pieces

1/2 cup of 1/2-inch pieces bread-and-butter pickles

Whisk first three ingredients in large bowl. Mix in beets, reserved beet juice, apples and pickles. Season with salt and pepper. Serves 12.