Marie Lappien Klenke Wins “a Superior Lunch"
- kellison71
- 11 minutes ago
- 4 min read
On February 1, 1936, The Saginaw Daily News announced the theme for the paper’s weekly competition - Sandwich Fillings. The instructions noted that each recipe would be judged on the basis of the following criteria: cost, amount of work involved, clearness of directions, neatness, food value, preparation of ingredients and availability of ingredients. The first-place winner would receive four De Luxe Chicken Dinners from the Superior Lunch; the second-place winner would receive two.
When the contest winner was announced on February 8, 1936, the Saginaw Daily News proclaimed:
“Your luncheons and bridge parties will be enjoyable when dainty and tasty Sandwiches are on the menu. Try of some of the combinations printed on today’s recipe page.” The competition was intense – entries ranged from the predictable - “broiled tomato sandwich” to the prosaic - “sandwich filling.” There were, of course, intriguing and adventuresome submissions in between: ‘Date and Ginger Filling,’ ‘A Different Spread’ to name a few.”
Marie Leppien Klenke was the winner. She secured her victory with her easy - but elegant - Rolled Celery Sandwich. The announcement of her award included the following biography:
“Mrs. John Klenke, 1919 Parkwood Street, ‘Cooking is my hobby’, said Mrs. Klenke, winner of this week’s recipe prize, which is four chicken dinners at the Superior Lunch.
Having reared a family of six children, Mrs. Klenke during these years depended upon her own resourcefulness in preparing the proper foods for her family. Born in Saginaw county in the year 1887, and having spent most of her life in Saginaw has given Mrs. Klenka a wide range of acquaintances. She is a member of a number of community clubs and church societies.
Every week, according to Mrs. Klenke, she carefully tears out each recipe page and preserves it for future reference.
Her husband is employed at Furstenburg Lumber company.
She won first prize with a recipe for Rolled Celery Sandwich.” (The Saginaw Daily News, February 8, 1936.)
She was a member of St. James’ Lutheran Church on South Washington and passed away in 1938.
The Donor of Mrs. Klenke’s Prize: The Superior Lunch
“Do you like really good chicken dinners? You do? Then go to the Superior Lunch. They also have many other menus that will please you.”
-The Saginaw Daily News, February 8, 1936.
Thomas G. Pappas opened the Superior Lunch in 1935. Its location, 843 East Genesee, was on a block densely packed with a variety of businesses. At the edge of the business district, it was convenient for both employees of downtown firms and residents of the surrounding neighborhoods. Several similar small restaurants were located nearby; in fact, 843 had recently been occupied by the Graystone Restaurant, an eatery that had moved to North Franklin Street after a fire.
Pappas, born in Greece, had been involved with other Saginaw restaurants – many of them owned by fellow immigrants from Greece. His newspaper advertising was robust and hours were long – some advertising indicating that the establishment was, at times, open 24 hours a day. It also suggests that competition was fierce. As he established The Superior Lunch at the cusp of the repeal of prohibition, a license to serve beer was an important part of making the business succeed. When the Graystone Restaurant was relocated, they took their permit with them. It was only after a change in regulations that Pappas was able to obtain a license to serve beer at the Superior Lunch.
In 1939, the restaurant was relocated to 809 East Genesee, a commercial space that had housed a cigar factory and would later house the Melcraft Model Shop. City directories suggest that the Superior Lunch had closed by the early 1940s. However, Thomas G. Pappas, a Greek immigrant, would remain in the restaurant business for several more years.
He and his wife, Katherine--she was an accomplished musician involved in numerous Saginaw musical organizations--would move to Bridgeport. This link will take you a history of St. Demetrios Greek Orthodox Church and the Greek community in Saginaw.
Although we can only glean a faint outline of the brief history of the Superior Lunch from newspaper articles and city directory listings, advertising suggests that Mrs. Klenke enjoyed her four chicken dinners.
The Winning Recipe: Mrs. John Klenke’s Rolled Celery Sandwich
White Bread
Celery
Butter
Thousand Island Dressing*
Cut 1 ¼ inch slices of white bread from a rather fresh, moist loaf. Remove the crust and spread the bread slices with softened butter. Meanwhile cut stalks of cleaned celery into lengths equal to the width of the bread slices, Fill these stalks with the Thousand Island dressing. Place a stalk on the edge of each slice of bread roll into bread like a jelly roll. Roll all the sandwiches in a damp napkin** and place in the refrigerator for few hours. The rolls will keep their shape.
Mrs. John Klenke, 1919 Parkwood
The Saginaw Daily News, February 8, 1936.
CTK NOTES:
Take great care when selecting bread. The emphasis needs to be on soft and fine texture – rolling slices of bread is a lost art. Also, choose small stalks of celery. Remember the slice of bread is finite and cannot properly cover a large stalk.
These are surprisingly good and may someday appear on the CTK tea table. However, they seem pale and timid. We might consider some added color - perhaps – a thinly sliced radish garnish.
*Although the CTK staff prioritized research over culinary quality and used pre-made Thousand Island dressing, we would encourage our readers to make their own dressing. This will take you an earlier post and a recipe.
**Use a linen napkin--not your fines--or a cotton kitchen towel. We do not recommend substituting a paper towel.
