Jaternice Dinner

Jaternice Dinner

Apr 27, 2016

Over 200 guests enjoy the jaternice dinner.
Youth members help make the strudel.
Making the jaternice.
Adults and youth dance the Beseda.

The spicy, meaty smell of Czech sausage, known as Jaternice, filled the air of Tulelake Home Ec. Building at the Tulelake-Butte Valley Fairgrounds for the 56th Annual Jaternice Dinner over President’s Day weekend.

No. 222 of Malin, OR arranged to acquire 300 lbs. of meat from two pigs and purchased an additional 75 lbs. of pork shoulder. Other years, they purchased 300 lbs. of pork. Every year, they added 30 lbs. of tongue, 30 lbs. of heart, 30 lbs. of liver, and 15 lbs. of skin to the mix of the pork. In addition, spices were added to taste. Four gallons of peeled garlic and 11 gallons of bread crumbs were also needed. They grind all the meat separately, then mix altogether in a special-made mixture along with the spices. This usually makes around 1,000 rounds of jaternice.

The origins of traditional Czech jaternice can be traced to times when the majority of the population lived with no modern means of food preservation or processing. The jaternice dinner is an opportunity for younger generations to experience this cuisine for the first time. Or, in the case of young No. 222 members, they can get involved with the preparation firsthand in order to carry on this cultural heritage.

Served alongside the freshly-grilled sausage is sauerkraut. In some years, they have served a sweet Czech style, but this year, they made German-style sauerkraut and onions.

The meal isn't complete without apple strudel. The strudel is all hand made the day before the dinner. About 40 helpers came and helped peel and cut apples.

The dough for the strudels is made as they go. They have an old pizza machine they use to roll out the dough. Once the dough is rolled out, they paint the dough with a butter and shortening mix, and then pour on a measured amount of bread crumbs, apples, and cinnamon and sugar mix.

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The jaternice is tied by hand.

Once all the ingredients are on the dough, the strudel is rolled, and the ends tucked under, they put it on a cookie sheet and baked. When serving, the strudel is cut and a little powdered sugar is sprinkled on top.

No. 222 Secretary Julia Unruh commented, "Lodge members really enjoy getting together as a group to visit with friends they only see once a year from other places. Everyone comes to help."

They made 200 strudels to serve at the dinner and then sold the leftovers of both jaternice and strudel afterward. The extra money raised helps with the lodge's yearly expenses and can be used to make local donations.

For many generations, the members of Krasna Budoucnost No. 222 have joined with the community to hold this event. Over 200 guests attended this year. Members and social members came from Lafayette, California, Medford, Portland, and Dallas, OR. Visitors came from as far as Nampa, ID and Elkview, WV as well.

In addition to the jaternice dinner, members of No. 222 danced the Czech Beseda and the Moravian dances during dinner. Dancers range from age 10 to 60.

Following the dances, guests were treated to the band Take Four.

Category: Czech Connection

Cindy Motsinger

Communications Coordinator

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