It's not just potluck anymore…



September 24, 2014

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.

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


Taco Salad Bar or Crispy Ground Beef Tacos

Black Bean and Corn Salsa

Mexican Rice

Chips, Salsa and Nacho Cheese Sauce

Margarita Punch (non-alcoholic)


Vanilla Ice Cream with Hot Fudge Sauce

sept 17 dinner

We had a great turnout of 525 for our first meal of the 2014-15 year.  We grilled 320 hotdogs, 120 pounds of bratwurst, and 576 corn on the cobs, and cut up 15 large watermelons. Ten volunteers also came together on Tuesday morning to bake 16 cakes, chop up 40 pounds of lettuce and 36 cucumbers, and set up the dining room.  All of our extra food is shared with the WAVI shelter or the Cornerstone Mission on Thursday morning.

It takes a church village to make these dinners happen, and new workers are always welcome.  Just show up in the kitchen on Tuesday mornings between 9:30 and 12:00, or on Wednesdays from 1:00 until the last dish is put away about 8:00pm. You can also contact Karen Schleusener at to sign up.

sept 17 dinner2


The meal on Wednesday, September 10th will be a potluck Pizza Night sponsored by the Education team.

Calvary Family Rally Night: Wednesday September 10, 5:30 pm Fellowship Hall

  • Pizza Potluck (BYOP…. Bring your own Pizza!)
  • Ice Cream & Root Beer floats provided
  • Family Movie & Popcorn @ 6:15
  • Info Sessions for parents/teachers @ 6:15

Everyone is invited! Come and see what Wednesday night is all about.

A free-will offering will be taken for Education supplies!


Wednesday classes, meal and worship schedule will begin on September 17th


  • Wednesday School: 3 years – 5th Grade, Session 1 – 5:00-5:45 pm, and Session 2 – 5:45-6:30*
  • Pre-Confirmation: 6th Grade, 5:00-5:45*
  • Pre-Confirmation: 7th Grade, 5:45-6:30*
  • Confirmation: 8th – 9th Grade, 6:30-8:00
  • High School Youth: 10th-12th Grade, 7:00-8:15
  • Worship for Everyone: 6:30-7:00

*Note the time changes! These age groups meet at a different time than they did last year.



September 17, 2014

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.

All Calvary members and visitors are invited for dinner and worship.


Bratwurst and Sauerkraut


Salad Bar And Watermelon

Corn on the Cob

Chocolate Sheet Cake with Chocolate Frosting

Golden Vanilla Sheet Cake with Berry Buttercream

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


Sloppy Joes for 500

Use 5 roasters, with 20 pounds of ground beef per roaster.  (Quantity of ingredients per roaster is listed in parentheses) Makes about 100 sandwiches per roaster.
100# ground beef, 90/10 lean. (20#/roaster)
10 cups dried onions: Mix 1 cup/10# beef and brown it together
10 TBSP chili powder (2 TBSP/roaster)
6 ¼ cups brown sugar (1 ¼ cups/roaster)
10 TBSP salt (2 TBSP/roaster)
10 TBSP worchestershire sauce (2 TBSP/roaster)
10 TBSP mustard (2 TBSP/roaster)
8 50oz cans tomato soup (about 1 ½ cans/roaster)
30 cups ketchup (6 cups/roaster)

Brown hamburger with onion, then add rest of ingredients and simmer for 1 hour.


Here are two original versions of Sloppy Joe recipes that were given to me.  I combined the two to create the large quantity recipe above.  Both of these are great recipes.  They will make 8-10 sandwiches

Sloppy Joes #1 

2 lbs. hamburger, browned with 1/4 c. dried onions (may also add a bit of garlic)

1 can tomato soup

1/4 c. brown sugar

2 T. ketchup

1 T. mustard

1 T. A-1 sauce

salt and pepper to taste



Sloppy Joe Recipe #2

3 pounds hamburger

3 tablespoons brown sugar

3 tablespoons lemon juice

3/4 tsp chili powder

3 tsp salt

3 tsp worcestershire sauce

3 tsp mustard

1 can tomato soup

1 cup ketchup

1 onion (chopped)


Calvary Lutheran Church

WEDNESDAY EVENING MEAL:  It’s the last supper until September!

April 16, 2014

4:45 – 6:15 pm


Beef Brisket and Chicken Tenders

Macaroni and Cheese

Buttered Peas

Salad Bar

Dinner Rolls

Chocolate Pudding Cake with Vanilla Ice Cream

All members and visitors are welcome to join us for dinner. Suggested Donation $5 per person, $3 for under 12

Rapid City Area Schools has canceled all after school activities today due to snow, and Calvary’s policy has always been to follow the lead of the schools…when they close, church closes.

See you next week…same menu:

 Sloppy Joes, Tater Tots, Fruit Salad, Rootbeer Floats and Cookies


If you’ve been dreaming about summer, watch this clip from the movie Frozen

 “Oh, I don’t know why, but I’ve always enjoyed the idea of summer,and sun,and all things hot…Sometimes I like to close my eyes and imagine what it would be like when summer does come.”  Olaf 




For dessert last Wednesday night, we made a strawberry rhubarb crisp, topped with vanilla ice cream.  I’ve had several requests for the recipe, and it is about time for fresh rhubarb!  The strawberries and the rhubarb in this recipe can be either fresh or frozen.  You can also substitute sliced apples or pears for part of the fruit.  


Strawberry-Rhubarb Crisp

filling adapted from The Smitten Kitchen, Strawberry Rhubarb Pie

For 1 pan using either a 9×13 pyrex dish or a half size disposable pan, 16 servings/pan  (In parentheses is the total amount for 15 full size disposable pans, 480 servings):

7 cups diced rhubarb   (210 cups)

7 cups sliced strawberries   (210 cups)

1 ½   cups sugar  (45 cups)

½ cup brown sugar (15 cups)

2 TBSP lemon juice   (3 ¾ cups)

½ cup quick cooking tapioca   (15 cups)

4 TBSP unsalted butter, cut into small pieces

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in buttered disposable pan. Dot with bits of unsalted butter.  Bake at 350* for 30 minutes, then add topping and bake for another 20-30 minutes or until browned.

Topping recipe adapted from The Barefoot Contessa, Apple Crisp

For one 9×13 pyrex dish, or 1 half size disposable pan  (In parentheses is the total for 15 full size disposable pans)

2 ¼  cups flour  (31 ½  cups)

1 ¼  cup granulated sugar  (17 ½  cups)

1 ¼  cup light brown sugar, packed  (17 ½  cups)

¾ teaspoon salt  (10 ½  tsp)

1 ½  cups oatmeal  (21 cups)

¾ pound cold unsalted butter, diced  (10 ½ #)

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.


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