Places in Marion Il Serving Corned Beef and Cabbage on St Patrick's Day

SAVE THE DATE
CORNED BEEF & CABBAGE DINNER
SUNDAY, MARCH 12, 2023

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CORNED BEEF & CABBAGE DINNER

Sunday, March 13, 2022
Dining Room: Noon-5 PM - St. Patrick Church Social Hall (405 S. Church St)
Carry-Outs: Noon-6 PM - St. Patrick School Cafeteria (701 S. Church St)

Tickets can be purchased at the door (church social hall or school cafeteria) on March 13.

Our meal includes corned beef, ham, parsley potatoes, carrots, cabbage, corn, applesauce, cornbread, horseradish, and homemade dessert. This authentic, kettle-cooked meat dinner is $15 for adults (13+) and $5 for children (4-12). Carry-out dinners are available in the St. Patrick school cafeteria from 12 - 6 PM for $13.

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ONLINE VOLUNTEER SIGNUP LINKS

Food Prep Volunteer Sign Up CLICK HERE
https://bit.ly/3TSF2Ka

Carry Out Volunteer Sign Up CLICK HERE
https://bit.ly/3g9R1Kf

Dine-In Volunteer Sign Up CLICK HERE
https://bit.ly/34mxmnM

VOLUNTEER SIGNUP ALTERNATIVE

For those that prefer not to sign-up online, you may call or text Rita at 636-237-3293.

DESSERT, BREAD, & BAG DONATIONS

We ask St. Patrick Parish families to donate two dessert items such as BAKED PIES (Apple, Cherry, Lemon, Pecan, or Pumpkin) or CAKE (Chocolate, Yellow, or Angel Food) or HOMEMADE BREAD (white or wheat only). Gluten-free & Sugar-free options are welcome (please attach a note stating gluten and/or sugar-free).

Drop desserts or bread off at the SCHOOL on Friday 3/11 and at the SOCIAL HALL on Saturday 3/12 or Sunday 3/13.

We also need grocery bags (paper or plastic) for carry-outs. Just drop them in the social hall anytime . Thanks to your generous donations, we have enough grocery bags. Thank you!

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 Rita Molitor • 636-237-3293

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Corned Beef and Cabbage Quilt Raffle
Tickets on sale after all Masses starting February 26
$1 per ticket | $5 for 6 tickets
Winner will be drawn at the CBC Dinner on March 13
Tickets may also be purchased in the church office

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Corned Beef and Cabbage Volunteers
It takes over 600 volunteers to have a successful dinner.

• Saturday prep includes kettle cooking meat, cupping horseradish, peeling and cutting carrots (bring a knife/peeler/pan), cleaning potatoes, cutting cabbage, making applesauce, cleaning and setting tables, organizing desserts, and slicing meat.
• Sunday dinner volunteers help in both the social hall and cafeteria with collecting money, serving meals and drinks, slicing potatoes and cornbread, cleaning dishes, trash service, and clean-up crew. If you cannot work your assigned time or would like to help, please call and leave a message.

No Worker Cards
In years past, we sent out worker cards. We switched over to online sign-ups through SignUp Genius. See above for online sign-up links and sign-up alternatives.

Who can Volunteer?

• Anyone that would like to help! We have sitting jobs, standing jobs, and run around like crazy jobs. Something for everyone!
• Kids, do you need service hours for your Girl Scout or Boy Scout requirements, high school or confirmation volunteer hours? Give us a call and we can hook you up!
• Thank you so much to those of you that always helps! Our volunteers make our school & church amazing!

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History of Corned Beef and Cabbage at St. Patrick
The Corned Beef & Cabbage Dinner has been a major event at St. Patrick Parish since the first dinner was held in 1947. The first dinners were held at the Wentzville Community Club then located where Crossroads Square Shopping Center is now on Pearce Blvd. The families of the parish prepared most everything for the dinner from scratch including the horseradish.

"The parish used to make homemade horseradish. Someone would go over to Illinois and bring back big bags of horseradish roots that they bought. Parishioners went to Schroeder's to peel it and grind it. Dad always said that there was a green cloud of fumes where they were grinding it. Nobody complained about sinus problems." —Jim Schroer

In the beginning, members recall Alma and Pres Heady cured the beef at their house. In 1951 they started cooking the beef in cauldrons over open fires at Schroeder's farm. The first year 200 pounds of beef were prepared. There were 2,400 pounds of corned beef prepared for the dinner in 2004.

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Present Day
The parish now orders and prepares over 2,800 pounds of beef and 450 pounds of ham for the one-day event and is still cooked in kettles over the fire at a local farm.

In preparation for the dinner, many volunteers gather early the day before the dinner, to wash, peel, and cut up 1,000 pounds of cabbage, 600 pounds of carrots, and 1,100 pounds of potatoes, all of which gets cooked fresh that Sunday. Cornbread is also mixed that day and hundreds of homemade cakes, pies, and loaves of bread are delivered.

Even though it takes a lot of preparation and work by many volunteers, it is also a great source of fellowship by all those working together and  the results are delicious.

 Photo Album

Wentzville Crossroads; March 2019

quaifeextrejoind.blogspot.com

Source: https://www.stpatrickwentzville.org/cornedbeef

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