$150.00 - Luxembourg American Heritage Information Center

George Tim Geminn (married to Jane Clemen) was born in Chicago in 1950. He is the son
of W. Hugo Geminn and Corine McElhany Geminn.
In 1970, Tim was drafted into the Army and served one year with the "Screaming Eagles" of
the 101st Airborne. Upon discharge, he completed his sheet metal apprenticeship and became
affiliated with Local 73 of the Sheet Metal Workers Union.
In 1985, Tim was induced to join Section 8 by his brother-in-law, Don Huter. He has been
involved in selling turkey raffle tickets and helping out in the beer wagon at the Kirmes picnic.
He and his wife Jane live in Chicago with their daughters, Jennifer and Patricia.
In 1985 the Section meetings were held at the Morton House and the following officers
were elected:
President John Murphy
Vice-President Al Lange
Recording Secretary John Sharp
Financial Secretary Glenn Murphy
Treasurer Rick Hoffmann
Marshall Peter Hoffmann
In December of 1985, the Section held its first Children's Christmas Party held at the
Morton Grove Park District Field House. This is the newest addition to the Section's activities.
This party is held in conjunction with the U. S. Marine Corps' "Toys for Tots". On this day all of
our little Luxembourgers are asked to bring a toy for a needy child in exchange for an afternoon
of crafts and games followed by an appearance by Santa Glaus. With the help of member Richard
Smith, Jr. these toys, and a monetary donation by Section 8, are presented to the U. S. Marine
Corps at a "Toys for Tots" dinner dance held at the Skokie American Legion Post.
Many of the men who have contributed to the success of the Section over the last 85 years
1 ive been mentioned. But the success of any organization is due in large measure to the women
vvho supported not only their husbands but the events sponsored by Section 8. For example, in
the 1940's the ladies formed the Luxembourg Ladies Society of Evanston. It was a very active
adjunct to Section 8 and was not without its own noteworthy successes.
In 1956, the Electric Living Institute held a cooking contest in which the Ladies Society
participated. Ceal Hoffmann was adjudged to be the best cook based on her recipe for Luxembourg
Sausage and Sweet Sour Red Cabbage, which is reproduced here:
LUXEMBOURG SAUSAGE and SWEET SOUR RED CABBAGE
1 medium head red cabbage
1 A cup vinegar
1 large, tart apple, cored and quartered 3 tablespoons sugar
Vi cup water 3 strips bacon
1 teaspoon salt 5 Luxembourg sausages
Cabbage:
Shred cabbage with knife. Cook on low heat in salted water for 10 minutes. Cut bacon into small
squares; fry until crip. Add bacon drippings, sugar, apple and vinegar to cabbage and cook until
tender; about 25 minutes.
Sausage:
Cover sausages in saucepan with cold water, bring to boiling on high heat. Simmer on low heat
about 15 minutes. Prick each sausage with fork; allow fat to drain. Serve with sweet sour red cabbage.
Serving:
Arrange on a platter with the steaming plump sausages surrounding the colorful cabbage.
Garnish with a few parsley sprigs.
Luxembourg Sausage and Sweet Sour Red Cabbage presents an aromatic main dish sure to
tempt any appetite.
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