It's not just potluck anymore…

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.


Menu for 4-2-14

Only 3 more Wednesdays at Calvary Lutheran for Dinner, Education, Worship and Music!  The Wednesday school kids will be singing at Worship on April 9th, and then our last day until September will be on April 16th during Holy Week.

Calvary Lutheran Church


April 2, 2014

4:45 – 6:15 pm

Worship Service Begins at 6:30

All members and visitors are welcome to join us for dinner.

Suggested Donation $5 per person, $3 for under 12



Fruit Salad with Banana Dressing

Tater Tots

Root Beer Floats and Brown Sugar Cookies

Menu for 3-26-14

Calvary Lutheran Church


March 26, 2014

4:45 – 6:15 pm

Worship Service Begins at 6:30

All members and visitors are welcome to join us for dinner.

Suggested Donation $5 per person, $3 for under 12

chicken parm

Chicken Parmesan with Spaghetti

Caesar Salad

Fresh Veggie Trays with Ranch Dip


Mandarin Orange Cake

Menu for 3-19-14

Wednesday Evening Meal

March 19, 2014

4:45-6:15 pm

Worship begins at 6:30 in the Sanctuary




Mashed Potatoes and Gravy

Steamed Broccoli and Cauliflower

Salad Bar

Dinner Rolls

Strawberry-Rhubarb Crisp with Vanilla Ice Cream

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

All Members and Visitors are Welcome

“There was so much ice cream.

  It was my favoritist church dinner in the world.”

 …words of appreciation from a 3 year old Calvary member who really enjoyed our dinner last week.  We’re so glad you enjoyed it.  We thought it was pretty fun too!

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