WWW.THELEAVEN.COM | NEWSPAPER OF THE ARCHDIOCESE OF KANSAS CITY IN KANSAS | VOL. 33, NO. 21 JANUARY 13, 2012
RECIPE FOR SUCCESS Building a youth group, one bierock at a time
By Jessica Langdon
L
Leaven staff
OUISBURG — The recipe is fairly straightforward, but it takes time and attention to make it turn out just right.
Start with a handful of kids. (Add as many as you wish as you go along.) Fold in ample opportunity to serve others. Stir in support from the community, families and parish leaders. Sprinkle in as much music, laughter and friendship as you like. Simmer it in faith and keep things cooking. That, in a nutshell, has been the recipe for success for the youth group at Immaculate Conception Parish in Louisburg. Plenty of people remember times when there wasn’t anything at all for the youth of the parish; others recall a group that tried to get off the ground, but just kind of faded away. Now, they seem to have found a recipe for success. Youth ministers started out with just a handful of teens about three years ago. Since then, the group has taken on a life of its own. Yet when you try to pin down exactly which ingredient breathed such a spark into this active youth group, you likely won’t be able boil it down to just one thing.
Growing and serving together For one thing, they all get along, and you can see that the moment you meet them. “It’s really great coming to youth group because you know your friends are there,” said Lindsey Allen. “You know you’re going to have a fun time and learn about God and just grow with each other.” “It’s a great thing to have all these people come together that share your faith and to help the community out,” said Katelyn Waldron. “I love it.” One of the group’s first major undertakings brought together parishes from across the Southern Region of the archdiocese for a day of serving the community of Louisburg. They rolled up their sleeves and tackled projects from weeding to helping residents clean their yards. Then in 2011, the Louisburg group traveled twice to Joplin, Mo., to help in the aftermath of the devastating EF5 tornado that ripped through the city in May. The group plans to return to Joplin. “It was just like one giant family go-
Leaven photo by Jessica Langdon
Kallie O’Keefe (left), Natalie Moore and Kirstin Lowry, all members of the youth group at Immaculate Conception Parish in Louisburg, assemble bags of bierocks. This fundraiser received enormous support, with parishioners donating extra money so people in need could have some of the popular German meat-filled pastries. ing down there and spreading our faith and love to the people,” Katelyn said. “We’re all just a big family that loves God,” agreed youth group member Bill Strange. Natalie Moore and Kallie O’Keefe, freshmen in high school, are among the younger members of the group. Age doesn’t make a difference here, though. “Over the years that we’ve been together, we’ve just become really close,” said Natalie. “We know a lot of things about each other.” From regular meetings to trips to the Kansas City area to help in a food pantry during the summer, they’re together a lot. “It makes us feel really good on the inside to know that we’re helping out people that aren’t as fortunate,” said Kallie. “We just like having fun and helping people at the same time,” agreed Bailee Moylan, who is a member of Our Lady of Lourdes Parish in La Cygne. She got to know Louisburg youth group members through a confirmation retreat. She liked the way the group operated, so she joined it. “We just all get along really well and we try to make a difference,” she said. See “YOUTH” on page 5
Bierocks (16 – 18 sandwiches) Filling: 2 pounds ground beef 1 cup sauerkraut (drained) 1 small head cabbage, chopped 1 large onion, chopped 8 ounces grated cheddar or American cheese (optional) Salt and pepper to taste Brown hamburger and onion over medium heat in a large stockpot; season with salt and pepper and drain. Remove from heat. Add cabbage, cheese and sauerkraut. Stir until cheese has melted and cabbage is slightly wilted. Cool mixture. Bread dough Dissolve 2 packages yeast in ½ cup warm water; let sit for 5 minutes. In a large mixing bowl combine and mix well: 1½ cups hot water ½ cup powdered milk 1 tablespoon salt ½ cup shortening ½ cup sugar 3½ cups flour Add yeast mixture and one egg to the dough and beat for five minutes. Work an additional 2½ cups flour into the dough and knead for 10 minutes. Let dough rise in a warm place for 1 to 1½ hours, until doubled in bulk. Divide dough in half and roll out each half into a large, thin rectangle. Cut rectangle into 4-inch squares. Using a large ice cream scooper, place a scoop of meat mixture in the center of each square. Bring corners up and seal edges; place on greased cookie sheet, seam side down and flatten to about 2-inch thickness. Brush tops with melted butter and let rise for 20 minutes. Bake at 375 degrees for 20 minutes. May be individually wrapped, frozen and reheated. For an easier version, try using prepared frozen bread dough from the grocery store. Excellent for Super Bowl parties!