It's not just potluck anymore…

Calvary’s Wednesday Evening Meal

December 17, 2014

4:45-6:15 pm

Live Nativity and Worship begins at 6:30 in the Sanctuary


Honey-Bourbon Glazed Pork Loin Roast

Spinach Salad with Oranges and Almonds

Cheesy Church Potato Casserole

Dinner Rolls

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Vanilla Bean Cupcakes with Vanilla Frosting

Chocolate Cupcakes with Chocolate Frosting

Suggested Donation $5 per person, $3 for children (under 12)

All Members and Visitors are Welcome

Calvary’s Wednesday Evening Meal

December 10, 2014

4:45-6:15 pm

All Members and Visitors are Welcome

Worship begins at 6:30 in the Sanctuarylasagna

Four Cheese Lasagna with Italian Sausage

Green Beans and Salad Bar

Garlic Toast

Dessert Pizzas from Pizza Ranch

Suggested Donation $5 per person, $3 for children (under 12)

Many people have asked for our chili recipe, so I’m posting both the 12 serving version and the 500 serving version.  Each time we make the chili at church it varies just a little bit.  We may put in some leftover roast beef, or spaghetti sauce, or meatloaf.  This week we substituted green enchilada sauce for the diced green chilis, because we had some cans leftover from our last enchilada dinner.  So feel free to experiment with ingredients, and enjoy!


Calvary’s Meaty Chili Recipe

Serves: 12

3 tablespoons vegetable oil

3 onions, chopped

4-1/2 cloves garlic, minced

1-1/2 pounds ground beef

1-1/4 pounds beef sirloin, cubed

1-1/2 (14.5 ounce) cans peeled and diced tomatoes with juice

1-1/2 (12 fluid ounce) cans or bottles dark beer

1-1/2 cups strong brewed coffee

3 (6 ounce) cans tomato paste

1-1/2 (14 ounce) cans beef broth

3/4 cup packed brown sugar

1/3 cup chili powder

1 tablespoon and 1-1/2 teaspoons cumin seeds, or ground cumin

1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cayenne pepper

1-1/2 teaspoons ground coriander

1-1/2 teaspoons salt

4 (15 ounce) cans kidney beans

1 small can mild diced green chilis


Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in beans and green chilis. Reduce heat to low, and simmer for 2 hours.

A little team meeting in the midst of chili making on Tuesday morning.

A little team meeting in the midst of chili making on Tuesday morning.

Chili for a Crowd

Serves: about 500 8 oz servings. Makes 8 22qt roaster pans, ¾ full, approx 16 ½ quarts per roaster

vegetable oil as needed to brown meat

12# onions, chopped

2 cups garlic, minced

55 pounds ground beef

25 pounds beef sirloin, cubed

7 #10 cans peeled and diced tomatoes with juice

24 (12oz) cans or bottles dark beer

32 cups strong brewed coffee

3#10 Cans (111oz per can) cans tomato paste

12 49oz cans beef broth

4 24 oz cans diced green chilis (mild)

3 1/2 cups packed brown sugar

8 cups chili powder

2 cups ground cumin

2 cups cocoa powder

3/4 cup dried oregano

1/4 cup ground cayenne pepper

3/4 cup ground coriander

8 #10 cans kidney beans

Serve Cholula on the side


Brown hamburger on griddle, then brown the cubed sirloin. Mix the 2 meats together after cooking. Saute onions and garlic on same griddle with browned bits and juices from the meat. Mix all the dry ingredients together, then stir into the meat to distribute evenly. Refrigerate overnight if needed at this point.

Divide meat mixture into 8 roasters. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste, chilis and beef broth. Stir in the beans. Bring to boil, then reduce heat to low, and simmer for at least 2 hours.

Calvary Lutheran Church Wednesday Evening Meal

December 3, 2014

4:45-6:15 pm

Worship begins at 6:30 in the Sanctuary


Calvary Lutheran’s Beefy Chili

Creamy Tomato Soup

Grilled Cheese Sandwiches

Salad Bar

Apple Slab Pie with Vanilla Ice Cream

Suggested Donation $5 per person, $3 for children (under 12)

All Members and Visitors are Welcome

We will not be serving dinner at Calvary the week of Thanksgiving. Enjoy your time with family and friends, eat lots of turkey, and we’ll see you back in the dining room for a Chili and Soup supper on December 3rd.


Other happenings at Calvary during the week of Thanksgiving:

A Concert to benefit Black Hills Children’s Home will be on Sunday, November 23rd,1:00 pm at Calvary Lutheran Church. Come and hear musical talents from our own Calvary Members. All are welcome! A free-will offering will be sent to the Children’s Home to provide those kids with a better Christmas.

WESTSIDE ECUMENICAL THANKSGIVING EVE SERVICE will be held at Calvary Lutheran Church on Tuesday, November 25th, 7:00 pm. All are welcome!

Decorating for Christmas on November 30th: Like to decorate? Helpers are needed to decorate the church for Christmas, Sunday November 30th from 3:00-9:00 pm. Pizza provided for workers. Call the office if you’re able to help 342-9043.

Psalm 107


Calvary Lutheran Church

November 19, 2014

4:45 – 6:15 pm

All members and visitors welcome to join us for dinner and worship. Worship service begins at 6:30

Suggested Dinner Donation: $5 for 12 and over, $3 under 12

chicken fried steak

Chicken Fried Steak with White Pepper Gravy

Mashed Potatoes

Mixed Vegetables

Salad Bar

Texas Toast

Lemon Meringue Pie

Chocolate Cream Pie


As requested, I’m posting the roast beef recipe that we make for our Wednesday meals.  Last week we cooked 310 pounds of roasts for 600 very generous servings. The expected crowd showed up (we had 586)!  The beef turns out very tender if you make sure to let it cook long enough.  Here’s how we do it:

Roast Beef

Start with about 7 oz uncooked roast per serving, which will cook down to about 4-5 oz cooked weight per serving.

We use the Beef Eye of Round Roasts which we order from Sysco. Each case weighs between 68-80 pounds, 12 roasts per case.

Put 2 roasts in each full-size deep steamtable pan. Spray roasts with Garlic Oil Spray.

Sprinkle generously with Canadian Steak Seasoning on all sides.  Put roasts in the pan with the fat side up.

Add about 2 inches of water to pan.

Cover tightly with foil.

Bake on high fan setting at 400* in the convection for 30 minutes.

Reduce to 375* low fan setting for another 4 hours or more (until tender).  This may take up to 5 hours depending on how full the oven is and how large the roasts are.  Check for tenderness with a meat fork.

Save juice for gravy!  We use the Sysco brand brown gravy dry mix as a base, following the directions on the package, but substituting au jus from the roasts for part of the hot water.

Roasts slice well with an electric knive when hot.  If cooking the day before and refrigerating overnight, we slice the roasts cold with a commercial size meat slicer.  Then the sliced roasts are rewarmed (with heated au jus added) in a 300 degree oven for several hours.  The temperature of the meat should be brought to 165* within 2 hours.


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