On Tuesday, February 13, Our Lady of Good Hope Catholic Church will mark 60 years running in its spaghetti cookings which have become an annual rite of February in the Hope community as well as Fat Tuesday for practicing local Catholics.

On Tuesday, February 13, Our Lady of Good Hope Catholic Church will mark 60 years running in its spaghetti cookings which have become an annual rite of February in the Hope community as well as Fat Tuesday for practicing local Catholics.

Church Parish Council President Judy Micco said, "This started 60 years ago when the supper was held in the old Parish Fellowship Hall which was a small, detached building located where the current parking lot is.”
Over time, the spaghetti dinner has evolved to serving lunch, and its turnouts of 200 are now over 2,000 annually.
“We try to measure out how much it will take for approximately 2,000 meals. We base that on last year’s numbers. Typically, we have 500 who eat in, and we have over 1400 take outs,” Micco said Thursday as preparations for this coming Tuesday have already started.
As in recent years, Micco said that serving time Tuesday is scheduled from 11:00 a.m until 7:30 p.m.
She added that “Dine-ins are an ‘All you can eat’ style buffet line.”
While the making of the locally famous spaghetti has been well-documented in the past, including many previous stories in the Hope Star, over the past three years, another culinary delight has emerged out of the event. A great big “Dessert Bar” set up inside Fellowship Hall that features over 100 varieties of homemade cakes, cookies, and pies has become just as popular as the dinner for those choosing to eat in.
Micco said “All deserts are homemade by church members and we have all kinds of pies, puddings, cupcakes, cookies, layer cakes, like Italian cream cake. We have lots of good cooks at church socials.”
Micco added that the many take-out orders are not neglected, when it comes to desserts.
“For take-outs, we use either pound cakes or sheet cakes,” she said, “And, the women of the church also make hundreds of these pound cakes for the takeout,” she said.
Over the past three years, Micco also notes the increased involvement of young people, saying “We are also very fortunate to have our youth help in every phase of the event, whether it be decoration, preparation, serving, take-outs and clean-up.”