My favorite recipes

Lynn Nelson believes that her journey to the ministry has been a “leading to” for much of her life. She did not start out life thinking of the Christian ministry as a goal, but her experiences seemed to lead her there.

After graduating from Colfax High School in 1963, Lynn attended WSU for a year before marrying Bill Nelson. They farmed and raised cattle on the breaks of the Snake River. Their son Toby is now a fourth generation farmer, and their daughter, Tina Scholz, teaches business and computer classes at Colfax High School while Tina’s husband, Curtis Scholz, is the Colfax Edward Jones financial advisor.

Two grandchildren are out of high school. Erin is in physical therapy school after graduating from the University of Washington, and Andrew is a senior at Eastern Washington University.

Lynn loved living near the Snake River, riding horses and working cattle, with summer pasture in Idaho.

“To be riding on the bluffs, watching hawks soaring below you was an awe-inspiring experience,” Lynn commented. They raised horses, letting them run the bluffs so that they were sure-footed and at ease on the terrain. Horses raised elsewhere were never sure-footed there.

Loving the farm life early, Lynn spent her teen summers driving truck. She loved the evenings, with the dust hanging and the temperature cooling, and was blessed by the beautiful sunsets. She rode horses her whole life until her most recent horse died.

Lynn’s other job in her teens was working at Grady Drug as a soda jerk and fry cook.

The Nelsons often fed crews, the largest being at harvest time. Conceding that cooks sometimes run short of inspiration near the end of harvest, Lynn remembers serving quiche for dinner. To make up for the quiche, she also baked cinnamon rolls and a chocolate cake. With those additions, the crew liked the quiche just fine.

When their children were in school, Lynn went to work for Whitman Title Company, which became Pioneer Title. She worked full-time when the business demanded, and she was sometimes laid off when business was slow. She began with general office work and became a title officer by the end of her career.

Lynn started on a new career path after watching a Merv Griffin show featuring a new idea, hospice care for the terminally ill. Thinking, “I can do that,” she was in the second class of volunteers trained in Whitman County. Lynn now serves as a hospice chaplain. She has been active in hospice since the late 1980s.

Feeling called to ministry, Lynn first began service as a lay minister in her church, Plymouth Congregational United Church of Christ. She began study for the ministry as a MID--member in discernment--which required seven years. The usual path is a bachelor’s degree followed by three years of divinity school, so this path was no shorter.

Her alternate path included classes at Whitworth University and online classes, her work overseen by a committee, with a mentor assigned to guide her. She visited a number of churches, interacting with ministers, congregations and church boards. She attended the annual conferences of her denomination, leading worship at the request of the Pacific Northwest Conference of the UCC--West Side committee.

In ministry, the practical aspects are frequently learned by doing. Her life experiences and sense of call were examined during the process. The Committee on Ministry of the PNW Conference of United Church of Christ--East Side gave her much support.

Ministers from around the conference area came to her ordination, which was led by the Rev. Michael Denton, conference minister. The Rev. Russell Clark, who was raised in Colfax, also presided and represented the Committee on Ministry.

Matthew Scholz played piano and the Rev. Jeannette Solimine sang. Lynn’s mentor, the Rev. Joan Sulser, gave the charge. Jan Shannon, another member-in-discernment, helped with communion.

Classmates, hospice volunteers, rodeo people, the director of Camp N-Sid-Sen, neighbors, family and her congregation were there. Lynn lost her composure at the welcoming time when she saw all of the people who came for her special day.

It was a long ceremony, she noted, followed by excellent food and fellowship. The Jan. 4 date was chosen so that Matthew Scholz would be there.

“To realize the culmination of this preparation was not like a dream come true,” Lynn noted, but “like a leading, being led to God.” She did not see this coming. After her mother died, she knew she needed a part-time job, and she was called immediately to see if she could be a lay minister. The timing caused her to have an odd feeling for about three days.

Lynn gave her first sermon years ago. No one wanted to give it, so she decided to try. She was inspired, and the congregation rewarded her with a standing ovation. To prepare for a sermon, she begins with the readings in the lectionary, which contains scripture readings for each Sunday of the year.

After reading the scriptures early in the week, she does free writes, putting the sermon together over the course of the week. This requires hours of quiet time. If the occasion requires, she may substitute other readings. She has found Google to be a wonderful aid as a source of facts, ideas, history, and scripture readings.

Lynn’s experience with people who are ill or dying is that they need someone who will sit with them and not look away. Those instants of contact are priceless. She has done guided meditations, which are very calming and peaceful, with people who are dying.

Many times people who were helped by hospice return to volunteer later. Since first volunteering for hospice, Lynn has been served by the group. Her advice is, if you’ve accepted that you are dying, signing up with hospice gives much support to both the dying one and the family. Several churches and organizations provide prayer shawls and quilts for hospice patients, sharing warmth and prayer with them.

Also working as a bereavement facilitator, Lynn has heard a number of near death experiences shared. The commonalities in near death experiences is uncanny.

Her time of preparation was all ministry all the time, very focused and allowing little free time. Now she has more time for fun, so she is more active in her PEO group and is going to take harp lessons from Tina, who has played for many years. She is also a facilitator for Honoring Choices through the hospitals and Friends of Hospice.

Lynn also shares some recipes, since good food is an essential part of good fellowship!

Recipes:

Tomato and Basil Orzo Salad

Serve this warm salad as a main dish for a light lunch or as a dinner companion to grilled steak, chicken or fish. For a casual appetizer, scoop spoonfuls of the salad onto large leaves of fresh sweet basil.

1 1/2 cups dried orzo pasta

1 1/4 pounds firm-ripe tomatoes, at room temperature

3/4 cups chopped fresh basil leaves

1 or 2 cloves garlic, peeled and minced

3 Tablespoons extra-virgin olive oil

2 Tablespoons Balsamic vinegar

about 1/4 cup grated parmesan cheese

salt and pepper

In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts of water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.

Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil and vinegar; mix gently.

Drain pasta well and add to tomato mixture. Mix; adding parmesan cheese, salt and pepper to taste.

Norwegian Pancakes

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1 Tablespoon boiling water

1/2 cup sour cream

1 1/2 cups flour

1 teaspoon baking powder

2 cups milk

Mix together in a bowl--eggs, sugar, salt, vanilla, and cinnamon.

Dissolve baking soda in boiling water and mix with sour cream. Add to egg mixture. Sift together flour and baking powder and add to mixture, beating well and slowly; add the milk. Cook on griddle or skillet.

Egg-Nog Pie

1 large can Pet (evaporated) milk

1 cup water

3 eggs

1 cup sugar, divided

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 Tablespoon gelatin

Soak gelatin in 1/4 cup of water. Scald milk and remaining water in a double boiler. Separate eggs. Beat egg yolks with a fork. Stir in half of the sugar and salt.

Add scalded milk/water to egg yolks while stirring. Return to double boiler and cook over boiling water, stirring until slightly thickened, about 5 minutes. Remove from heat; stir in gelatin until dissolved. Chill mixture until it begins to thicken.

Beat egg whites stiff and add rest of sugar. Fold into chilled custard and add nutmeg. Pour into baked pie shell. Top with whipped cream. Chill and garnish with grated chocolate.

Pie Crust

2 cups flour

1 cup shortening

1 teaspoon salt

1/2 cup cold water

Bake at 450 degrees F for 10-12 minutes.