Huron Plain | Heartland Cuisine: Huron District Concert Association


Did you know that there is a concert association in Huron that started in 1971? That’s right, the HACA (or Huron Area Concert Association) is over 50.

HACA exists to develop an interest in music, provide a variety of concerts in the Huron region, and build a permanent concert audience.

HACA’s board of directors consists of chairman Emma Tschetter; Brailey Wall, secretary; Susan Hines, treasurer; Molly Lamont, introduction; Ann Blondheim, membership; June Wipf, Betty Albright and Connor Langbehn, business sponsors; Wilma Pageler, hospitality; Jessica Hotchkiss, volunteer president; and Jackie Spillum, general member.

The Board works with Allied Concert Services ( to select a variety of concerts (usually five) for audiences to experience. The number of concerts is based on revenue from ticket sales and the cost of musicians or artists.


You can buy a season ticket for just $50 and attend all five concerts. Family membership is $115 and includes one ticket for the whole family, no matter how many members are in the family. Student membership is $15.

In addition to the five concerts at Huron, if you want to travel, you can attend other mutual concerts in Gettysburg, Mitchell and Pierre! All for just $50 (plus gas of course.)

What’s new this year is if you don’t want to drive yourself to Huron concerts, just add $25 and Peoples Transit will pick you up from your home, drive you to the concert and then back home.

If you have questions or need more information, call Emma at 605-353-4939 or any of the board members.

Email: [email protected]
Facebook: HACA – Huron Region Concert Association
HACA Website:
ALLIANCE website:

kennilworth stew
from Molly Lamont
1 kilo ground beef
1 teaspoon of salt
1/4 can of hashbrowns
2 stalks celery, chopped
1/4 cup minute rice
1 package of frozen mixed vegetables
3 glasses of water
1 box of tomatoes
1/2 can of onion soup
Brown mince and drain. Transfer to large pot. Add all other ingredients. Cook on low heat for about 2 hours until the vegetables are done. 6-8 persons. Serve with Melba toast.

Damper Bars
from Susan Hines
2 cups sugar
1 3/4 cups flour
1 teaspoon of salt
1/2 cup cocoa powder
5 eggs
1 water glass measure of oil
1 teaspoon vanilla
1 cup chocolate chips
Mix all ingredients except chocolate chips. Pour into a 9-by-13-inch pan. Spread with chocolate chips. Bake at 350 degrees F for 30 minutes. Do not overcook.

From Connor M. Langbehn
4 eggs
2 sticks of butter
2 cups sugar
1 to 1 1/2 cups chocolate chips
1/3 cup baking cocoa
1 1/2 cups flour
1/2 teaspoon of salt
Mix all ingredients well and pour into a greased 10-by-13-inch jelly roll pan. Bake at 350 degrees F for 25 minutes. Check with a toothpick to make sure it’s complete.

Potato salad
from Carol Jones
12 boiled potatoes
6 eggs, hard boiled
Peel the skin and cut it to the size you want.

1 1/2 cups salad dressing or mayonnaise
1/3 cup whipped topping
3/8 cup sugar
Mustard (to taste)
onion (to taste)
Celery salt (to taste)
Mix and add to potatoes and eggs.

Gluten-Free No-Cook Bars
from Candice Lockner
1 cup of butter
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups gluten-free oatmeal
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup dark chocolate chips
3/4 cup chunky peanut butter
Line 8 x 8 inch pan with parchment paper. In a medium saucepan, combine butter, brown sugar, and vanilla extract. Heat over low heat until butter melts and sugar dissolves. Add the oats, cinnamon, and kosher salt. Cook for 4-5 minutes stirring constantly. Pour half of the oatmeal mixture onto the prepared baking sheet, pressing down evenly.

Combine chocolate chips and peanut butter in a microwave-safe bowl. Microwave on high in 40-second increments, stirring each, until completely melted and combined.

Pour 1/4 cup of the chocolate mixture over the pressed oats. Top with remaining oats and drizzle with remaining chocolate mixture. Refrigerate for four hours or until set.

Pumpkin Bread
from Susan Hines
3 eggs
2 cups sugar
3 teaspoons vanilla
1 cup of vegetable oil
2 cups grated zucchini
3 cups flour
1 teaspoon of baking powder
1 teaspoon of salt
3 teaspoons of cinnamon
1/4 teaspoon baking powder
Make sure the eggs are well beaten and the zucchini is finely grated, then mix it all well. The dough will be thin. Bake for 1 hour at 350 degrees F in two greased 9 x 5-inch loaf pans. Bake for 20 minutes for muffins.