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Four years ago, Kathi Saffer never dreamed she would end up in charge of feeding more than 100 teenagers three months out of the year. Saffer, 50, is the foods coordinator for the North Side Marching Band.
She has three sons, Ryan, 25, Sean, 21, and Austin, 18. Her youngest son is a senior and a band member.
Saffer's husband, Bill, recalls how she got started: "The first year we went (to summer band), Kathi and the neighbor, Kim Riehle, were asking all the questions," he says.
"We said we'll never get this involved," Saffer adds, shaking her head in amazement. "Now I'm in charge of Wednesday Night Snacks; Bill and I are concession and food buyers, and I'm also on the Saturday Food Team. The neighbor is Band Booster president."
Saffer says this all began in her youngest son's freshman year.
"We were all new to the whole band thing. We knew nothing! We honestly didn't think that we would become as involved as we are today," she says.
The family's schedule revolves around the marching band schedule from August through October, according to Saffer, who also runs a child-care center she has operated in her Fort Wayne home the past 15 years.
"Summer band is two weeks in June, band camp three weeks before school starts, band practice every night after school until state finals, playing at all the home football games, working concessions at all the home sporting events," she says, outlining the balancing act that all band parents go through.
"Kim and I were trying to make all of that fit with everything else. You learn that for three to four months, most everything comes second," she says.
Adding emphasis, Saffer noted that she and her husband spent their wedding anniversary at two marching band competitions recently.
The band practiced from 8:30 to 11 a.m. Food was ready for the group at 11:15 a.m. The band got on the school bus at 12:30 p.m. After arriving at Homestead High School, the band performed. This was followed by the students changing out of their uniforms. Saffer had food available for them at 3:45 p.m.
After the students ate, they changed back into their uniforms and headed to Wayne High School for another performance. The students got back on the bus for the return trip home to North Side High School after the awards were given at 9:30 p.m. Saffer had snacks prepared for not only the students but also for the band's Pit Crew, chaperones and the bus driver.
Through all of this, Saffer says her biggest challenge is "trying to get all the kids fed. The tough part is coordination – trying to get 120 kids fed twice a day."
She says, "I'm in charge of Wednesday night snacks. It's their late practice night. It goes from 5:30 to 9 p.m. Usually at 7:30 p.m. they get a break. Then you'll have 120 kids rushing the table."
"They do rush the table," says Bill. "They run."
"There's eight to nine parents I call and remind them that they have snacks," she says. "I'm in charge of set-up, organizing and cleaning up the mess when they're done."
Throughout the whirlwind marching band schedule, Saffer has found satisfaction.
"It's pretty cool to see your kid march out at Lucas Field or the Hoosier Dome," she says, "The kids go through the (food) line and they say 'thank you, thank you,' and you know they appreciate it. And when they've gone through and they've had enough, you go, 'Whew, another Saturday done!' "
8 ounces cream cheese, softened
1 cup powdered sugar
1 egg, separated
2 packages refrigerated crescent rolls
21-ounce can apple or cherry pie filling
Beat cream cheese, sugar and egg yolk until smooth. Separate dough into 16 triangles and place on a lightly greased cookie sheet. Spread 1 tablespoon cream cheese mixture near the short end of each triangle. Top with 1 tablespoon pie filling. Fold long point over the filling and tuck under dough. Lightly beat egg white and brush over rolls. Bake in oven at 350 degrees for 15 to 20 minutes or until golden brown. Makes 16 servings.
1/2 cup melted shortening
1/2 cup melted butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal
Powdered sugar, as needed
Blend shortening, butter, brown sugar, eggs and vanilla. Add flour, baking powder, baking soda and salt. Beat well and stir in oatmeal. Roll into balls the size of walnuts. Roll balls in powdered sugar. Bake on ungreased cookie sheet at 325 degrees for 8 to 10 minutes. Cool on wire rack. Makes 6 dozen.
20-ounce can crushed pineapple, drained
20-ounce can pineapple chunks, drained
14-ounce can sweetened condensed milk (not evaporated)
21-ounce can of lemon pie filling
8 ounces non-dairy whipped topping, thawed
Mix all ingredients together in a large bowl. Cover and refrigerate. Serve cold. Makes 8 to 10 cups.
8 to 10 slices deli ham or chipped beef
4 boneless skinless chicken breasts
4 slices bacon
1 cup sour cream
10 1/2 -ounce can cream of mushroom soup
Line the bottom of a crock pot with ham slices. Wrap each chicken breast with a slice of bacon and secure with a toothpick, place on top of ham. Combine sour cream and soup and pour over chicken. Cook on low for 6 to 8 hours or high for 4 to 6 hours. Garnish with sautéed mushrooms, if desired. Makes 5 servings.
6 potatoes, peeled and cubed
4 carrots, peeled and cut into bite-size pieces
4 tablespoons butter
4 tablespoons flour
2 (10 3/4 ounce) cans beef bouillon
1 soup can of water
1/2 teaspoon pepper
1 to 2 pounds sausage
Cook potatoes and carrots until almost tender. Drain and place in a baking dish or crock pot. Melt butter and stir in flour. Gradually stir in bouillon and water. Cook and stir until thickened and smooth. Add pepper and pour over vegetables. Form sausage into ball and brown in a frying pan. Drain and put on top of vegetables. Cover and cook at 375 degrees for 30 to 40 minutes or on low (in crock pot) until vegetables are tender. Makes 5 servings.
