It's not just potluck anymore…

Calvary Lutheran Church

Wednesday Evening Meal

March 4, 2015

4:45-6:15 pm

Cuisine of Greece


Baked Lemon Chicken

Greek Salad with Tomatoes, Cucumber, Feta Cheese and Kalamata Olives

Salad Bar

Oven Roasted Potatoes

Pita Bread, Hummus and Tzatziki Dips

Assorted flavors of Sorbet and Ice Cream


Wednesday Evening Meal

February 25, 2015

4:45-6:15 pm

Worship begins at 6:30 in the Sanctuary


BBQ Pulled Pork Sandwiches

New Orleans Coleslaw

Calico Baked Beans

Salad Bar and Assorted Chips

Peaches and Cream Cake

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

All Members and Visitors are Welcome


No Education Classes on Wednesday night.

There will be a soup supper from 6-7 pm, (note the time change), due to Ash Wednesday worship at 7:00 pm.

The 7th Graders will be preparing and serving the meal, as a part of their “Serving Others” Milestone this night.

Dinner Menu:

Soup, Bread sticks & Dessert
– Chicken Noodle Soup
– Potato with Bacon Soup
– Vegetable Beef with Barley Soup

Suggested donation of $4.  If there is extra $ after they pay for the meal, the 7th graders decide which organization they want the proceeds to go.  Please come and support them in their milestone and mission to serve others.



February 11, 2015

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.

All Calvary members and visitors are invited to join us for dinner and worship.




Scalloped Potatoes

California Blend Vegetables

Salad Bar

Caramel Apple Bread Pudding

Rice Krispie Treats

Suggested donation … $3 for Kids under 12 … $5 for 12 & up

This week we served a fairly small crowd of 410 with our “Diner Special” menu of meatloaf, mashed potatoes and gravy, a carrot/green bean/corn medley, salad, yeast rolls and an apple crisp with vanilla ice cream.


The apple crisp had 2 secret ingredients: a little rhubarb from a couple of Calvary members’ gardens, and Heath Toffee Bits for a little extra crunch in the topping.


Apple Toffee Crisp

40 servings per 12x20x2 pan. Make 13 times for 520 servings. We use full size disposable foil pans.

20 cups peeled and sliced Apples, either canned, frozen or fresh (We use frozen, peeled sliced apples from Sysco, 30#/case)   Total for 13 pans is 260 cups, which is about equal to 4 30# cases.

(If you happen to have any fresh rhubarb, just throw in several cups in every pan)

If apples are frozen, bake apples first for 30 minutes at 350*.  When thawed, add the sugar, flour and butter. For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly. Spread in bottom of greased baking pan. Dot with ¼# cut up butter.

Crumble topping over the apples. Bake at 350* for 45-50 minutes or until lightly browned and apples are tender. Serve warm with ice cream.

Oatmeal Topping

Ingredients are listed for 1 pan, followed by the total amount for 13 pans in parentheses

Whisk together:

2 cups flour     (26 cups flour)

1 tsp cinnamon   (13 tsp cinnamon)

½ tsp baking powder   (6 ½ tsp)

½ tsp baking soda   (6 ½ tsp)

½ tsp salt   (6 ½ tsp)

Stir in:

1 cup sugar     (13 cups sugar)

16 oz toffee bits     (13# toffee bits)

2 cups uncooked rolled oats   (26 cups oats)

Melt ½# butter (Total 6 ½#)  and add to oat mixture, mixing until crumbs are formed. Sprinkle crumb mixture over apples.

I’ve had a request to publish the Oatmeal Chocolate Chip Cookie recipe that we made 2 weeks ago.  Once again, those delicious toffee bits!  my_collage_by_Fuzel (1)

Oatmeal Chocolate Chip Cookies

Makes 17 1/2 dozen cookies = 210 small cookies using purple disher, leveled off

4 cups brown sugar

4 cups sugar

2 cups (1#) butter

2 cups (1#) margarine

8 eggs

4 tsp vanilla

4 tsp baking powder

4 tsp baking soda

2 tsp salt

8 cups flour

10 cups oats (either old-fashioned or quick-cooking)

24 oz semisweet chocolate chips

20 oz toffee bits

1 cup coconut

1 cup dried cherries

Heat oven to 375* convection.

Cream sugars and butter/margarine. Add eggs and mix well, add vanilla.

In separate bowl, stir together baking powder, baking soda, salt and flour. Add to sugar mixture and mix well. Add rest of ingredients and mix well.

Drop by spoonfuls on ungreased cookie sheets. Bake for 6-7 minutes, just until slightly golden. Allow to cool slightly then remove to cooling rack.

These smiling faces remind us why we do this every week…




Calvary Lutheran Church

February 4, 2015

4:45 – 6:15 pm


Spiral Sliced Baked Ham

Broccoli Rice Casserole

Honey Carrot Coins

Salad Bar

Biscuits and Honey

Key Lime Pie and Chocolate Pudding

key lime pie

All members and visitors are 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

The last meal before the Christmas break was a lively one.  We served 620 diners with 260 pounds of honey-bourbon glazed pork loin roasts, 30 pans of potato casserole, spinach salad, dinner rolls and 72 dozen cupcakes.  After dinner, we had a wonderful live nativity service with singing angels, friendly beasts, and appearances by shepards, wisemen and the Holy Family.  It was an evening filled with the spirit of Christmas.

my_collage_by_Fuzel (2)

Here’s a recipe for our homemade vanilla bean cupcakes.  We think these are more flavorful and less likely to fall apart than the ones from a mix. We topped them off with Gold Medal Vanilla Cream Ready to Use Icing from Sysco and Christmas candies.


Vanilla Bean Cupcakes: 16 dozen (192)

20 cups all-purpose flour
6 TBSP plus 2 tsp baking powder
4 teaspoons baking soda
4 teaspoons salt
12 cups white sugar
16 eggs
16 egg whites
2# butter, melted and cooled
5 1/3 cups buttermilk
10 TBSP vanilla bean paste

Heat the oven to 350 F and line muffin pans with paper liners.

In a bowl combine the flour, baking powder, baking soda, and salt.  Whisk until well blended.

In mixer, cream together the butter and sugar until well combined and lighter in color.  Add the eggs and beat until completely incorporated into the butter mixture.  Beat in the buttermilk.

Add dry ingredients to wet, mixing just until combined and no large lumps remain.  Fill paper cups about 3/4’s full and bake for 18 to 22 minutes, or until the cakes spring back when pressed gently in the center.  Allow the cakes to cool in the pan for five minutes then carefully transfer them to a wire rack to cool completely.

After the Christmas break, we started off the year with a Sloppy Joe Dinner, complete with Tater Tots, a crunchy Broccoli Salad, a nice fresh fruit salad and lots of homemade cookies.


Here are a couple of these recipes that are really easy to make for a large crowd.  The Sloppy Joe recipe we used can be found here in a previous post:  Sloppy Joes for a Crowd

Broccoli Salad

350 servings, ½ cup each

24 lb. broccoli florets

150 slices Fully Cooked Bacon, cut into bite-sized pieces and fried on the griddle until crispy

12 cups raisins

5 cups finely chopped red onion

6 cups Sunflower Kernels


14 Cups Mayonnaise

2 Cup Vinegar

7 cups Sugar

TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.

Fruit Salad with Banana Dressing

450 1 cup servings

 450 cups cut-up fruit, approximately 85 pounds of fresh fruit

Blueberries, fresh or frozen (10#), Bananas (10# peeled and sliced), Strawberries, fresh or frozen (15#), Cantaloupe (16# peeled and sliced), Honeydew Melon (16# peeled and sliced), Mango spears (16# cut up)

For the dressing:

25 bananas, peeled and sliced

4 32oz containers lemon or vanilla low-fat or Greek yogurt

2 ½ cups sugar

¾ cups lemon juice

Blend bananas, lemon yogurt, sugar and lemon juice in blender until smooth. Chill dressing for up to 2 hours. Toss with fruit to serve.

And then last week, we served 450 with Breakfast for Dinner, including 1000 homemade pancakes, 32 pans of Egg and Hashbrown Potato Casserole, 36 quarts of yogurt with fruit and granola, 1400 link sausages, fruit smoothies, 300 mini cinnamon rolls and 400 danishes.

breakfast for dinner

Here’s the recipe we used for the egg bake this year. (I personally cracked open most of those 42 dozen eggs!)

Egg and Potato Breakfast Casserole

Makes 32 half size disposable foil pans: 512 servings if cut 4×4 for 16 servings per pan

The amount for each pan is listed first, with the total amount for all 32 pans in parentheses

16 large eggs   (42 2/3 dozen eggs)

1 cup whole milk   (2 gallons)

2# frozen hash brown potatoes   (64#)

2 cup diced red and green peppers   (64 cups)

½ cup diced onions   (32 cups)

2 tsp minced garlic   (1 1/3 cups)

2 TBSP Dijon mustard   (4 cups)

1 tsp salt  (32 tsp)

1/2 tsp black pepper  (16 tsp)

2 ½ cups cheddar cheese   (96 cups, approx. 20#)

Saute’ onions and peppers in olive oil. In a half size disposable buttered pan, layer 1# of the potatoes, then the peppers and onions, then 1 ½ cups shredded cheddar cheese. Spread remaining hash browns over top. Whisk the eggs in a separate bowl and add salt, pepper, mustard and garlic. Pour over the potatoes. Cover, refrigerate 8 hours or overnight. Heat oven to 325*. Uncover; bake 60 minutes or until 165*. Sprinkle with remaining 1 cup cheese. Bake 3-5 minutes longer.

So that’s what we’ve been up to in the Calvary Kitchen.  Coming up this week: Meatloaf and Mashed Potatoes.  Next week:  Spiral Sliced Ham and Broccoli Rice Casserole.  See you in church!

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