The cookbook published by the women of St. John's Lutheran Church in Austin could be likened to the dozens produced across the region: it's thick, variegated and dependable.
Colorful tabs separate one "food group" from the next, portioning appetizers from breads and desserts from main courses.
The women say the recipes they volunteered weren't religious in background; they were instead "tried-and-true family favorites" that have stood the test of time and taste buds.
"This is what Minnesota is known for," said Austin resident and St. John's member Grace Stacy, who volunteered her Reuben-Spam Casserole' for the church's latest cookbook "Toast to the Tummy."
Indeed, Lutheran churches in Austin, Le Roy, Lyle and other communities rave about their member cookbooks, saying that despite the work it takes to fill 100-pages plus of recipes, it's too delicious to pass up.
"Any church cookbook you can usually count on," said St. John's member Annette Kiehne.
The following are recipies from St. John's Lutheran Church cookbook, "Toast to the Tummy," compliments of Kiehne and Stacy.

Grace Stacy's "Reuben-Spam Casserole"
1 (16 oz.) can sauerkraut
1 (10 oz.) bag noodles, raw
1/2 can chopped Spam
1 sm. onion, chopped
1 tsp. mustard
1 can cream of chicken soup
3/4 cup milk
1/2 can chopped Spam
a (8 oz.) bag Swiss cheese

Rinse and drain sauerkraut; spread into a 9- by 9-inch square pan. Spread noodles (raw) over the sauerkraut. Sprinkle 1/2-can Spam and onion over noodles. Combine mustard, soup and milk. Pour over ingredients in pan. Cover with second 1/2 can of Spam and cheese. Cover and refrigerate overnight. Next day, bake at 350 degrees for one hour.

Annette Kiehne's "Spicy Chocolate Bars"
1 1/2 cup shortening
3/4 cup brown sugar, firmly packed
1 tsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup white sugar
2 eggs
2 cups unsifted flour
1 tsp. salt
1/2 tsp. ground cloves
1 cup chocolate chips

Cream shortening and sugars. Add eggs and vanilla. Blend in dry ingredients (batter is fairly stiff). Add chips. Spread into a greased 10- x 15-inch pan. Bake at 350 degrees for 25 to 30 minutes. Cut into bars.