It's not just potluck anymore…

WE'RE TURNING BACK THE CLOCK

 WE’RE TURNING BACK THE CLOCK

You’re Invited to join us for a

Retro Dinner Party

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Calvary Lutheran Church’s

Wednesday Evening Meal

October 22, 2014 from 4:45 pm-6:15

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

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 Pigs in a Blanket

celery

Pimento Cheese Stuffed Celery

Deviled Eggs

     Deviled Eggs 

Iceberg Lettuce Salad

Iceberg Lettuce Salad

Strawberry Jello with Bananas and Strawberries

Strawberry Jello with Bananas 

Chicken Pot Pie

   Chicken Pot Pie

Yeast Rolls

             Yeast Rolls

punch

   Ruby Fruit Party Punch

Mayo.Cake.Recipe

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Kids, just be glad we’re not going with the menu recommendations in the 1950’s Cooking For the American Homemakers cookbook! Mmmm….liver and potato pie and cabbage with lemon juice.

While looking for recipes in my grandmother's recipe box, I found a bible verse tucked into the middle of the chaos of recipes. God speaks where you least expect it.

While looking for recipes from the 50’s and 60’s in my grandmother’s recipe box, I found a bible verse tucked into the middle of the chaos of recipes. God speaks where you least expect it.  What encouragement for our Wednesday meal ministry at Calvary Lutheran Church. 

We had a nice turnout of 520 for the pasta dinner this week, even with the confirmation kids out for their fellowship night at the indoor water park.  For dessert we made:

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350 dirt cups with Chocolate pudding, oreo crumbs, whipped topping and gummy worms

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30 Strawberry Cheesecakes

There were very few servings left of either one at the end of the night.  I had many requests for the cheesecake recipe, so I’m posting it today. We’re glad you enjoyed it.

STRAWBERRY CHEESECAKE RECIPE FOR 14 OR 420 SERVINGS

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Half of the cheesecakes cool, waiting to be topped with strawberries and glaze.

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Use fresh strawberries for the topping, or just use the glaze recipe without adding strawberries. It’s good either way.

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After cooling in the fridge overnight, the outer ring is removed and we cut the cheesecakes into 14 slices each.

STRAWBERRY CHEESECAKE

1 ½ pounds cream cheese, softened

¾ cup sugar

2 tbsp all-purpose flour

3 large eggs

1 large egg yolk

½ cup heavy cream

2 tsp vanilla

Preheat oven to 325* or 300* in convection oven.  Cut cream cheese into small pieces and blend with electric mixer until soft and creamy.  Add sugar and flour slowly until completely incorporated.  Add eggs and yolk one at a time, beating after each addition.  Combine the cream and vanilla in another bowl and slowly add to the cream cheese mixture, blending thoroughly.

Pour filling over crust.  Bake for 1 hour at 300* convection (or 325* in regular oven) or until center is almost set.  Place on a baking rack to cool completely.  Leave in the springform pan, add fresh strawberries and glaze, and place in the refrigerator to chill at least 4 hours or overnight.

(To prevent the top from cracking, bake in a water bath.  Wrap the bottom of the springform pan with foil and placing the cheesecake in a large roasting pan or baking dish.  Add enough water to come 1 inch up the sides to make a water bath.  Place the roasting pan with the cheesecake in the oven to bake for 1-1 ¼ hours, until the cheesecake is almost set.  Since we made 30 cheesecakes, we do not use a water bath.  The tops of the cheesecakes crack a bit, but when you cover them up with strawberries it doesn’t matter.)

Crust:

1 ½ cups graham crackers, crushed

3 Tbsp sugar

6 Tbsp unsalted butter, melted

Grease the springform pan well with butter.  Mix crust ingredients and press into pan, going about 1 inch up the sides.  Place in refrigerator to chill until ready to use.

Strawberry Glaze

1 cup strawberry jelly

½ cup apricot preserves

1 Tbsp light corn syrup

1 Tbsp cornstarch

1 Tbsp cold water

½ cup pureed fresh strawberries

Mix jelly, preserves and corn syrup in a small saucepan over medium-low heat until melted.  Blend in strawberry puree.  In a small cup, dissolve the cornstarch in the water, then whisk into the glaze mixture.  Bring to a simmer and cook until it boils, thickens and turns clear.  Strain the glaze to remove the seeds, if desired, and drizzle over berries on top of the cheesecake.  Refrigerate to set the glaze.

TO MAKE 6 CHEESECAKES AT A TIME, USE THIS QUANTITY 6 TIMES FOR THE FILLING:

9 pounds cream cheese (3 bricks), softened

4 1/2 cups sugar

¾ cup flour

18 large eggs

6 large egg yolk

3 cups heavy cream

4 Tbsp vanilla

MAKE THE CRUST RECIPE 30 TIMES.

STRAWBERRY GLAZE FOR 30 CHEESECAKES:

16 cups strawberry jelly

8 cups apricot preserves

1 cups light corn syrup

1 cups cornstarch

1 cups cold water

8 cups pureed fresh strawberries

8 pounds of fresh strawberries, cut in half to lay on top of cheesecakes

CALVARY LUTHERAN CHURCH

WEDNESDAY EVENING MEAL

October 15, 2014

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.

All members and visitors please join us for dinner and worship.

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

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PASTA BUFFET

Spaghetti or Penne Pasta

Marinara Sauce or Alfredo Sauce

Meatballs or Italian Sausage

Salad Bar

Garlic Toast

Strawberry Cheesecake or Dirt Cups

Thanks to Steve Cronin and Pizza Ranch for bringing in 1400 pieces of delicious broasted chicken for our dinner last night. The Calvary kitchen crew was doing the happy chicken dance at not having to make the main dish this week.  Steve and his restaurant did a great job of getting the chicken to us freshly cooked and hot. We served a big crowd of 565 with chicken, mashed potatoes and gravy, salad bar, fresh broccoli and banana pudding.  Look forward to another chicken dinner in the spring and a Pizza Ranch pizza extravaganza will be coming up on November 12th!

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Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake.  Some of these recipes (or links to the recipes) will follow at the end of this post.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake. Some of these recipes (or links to the recipes) will follow at the end of this post.

These guys like to come early and get the window seat.

These guys like to come early and get the window seat.

Our food seemed to agree with everyone of all ages tonight.

The menu gets a thumbs up from all age groups tonight. We love seeing these happy faces on Wednesday nights.

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Kitchen clean up is under control. Did you know that Calvary’s Kitchen received a 100% on a surprise health inspection this week?

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The key to our success…we enjoy each other’s company and keep smiling!

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Pork or beef?

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…she chooses the pork!

Our hard working volunteers are a dedicated bunch.  These 2 keep the drinks filled up, which isn't an easy job.  Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

Our hard working volunteers are a dedicated bunch. These 2 keep the drinks filled up, which isn’t an easy job. Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

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Just hanging out in the kitchen waiting for the dirty dishes to come rolling in.

NEW ORLEANS COLESLAW FOR A CROWD: Serves 400

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New Orleans Style Coleslaw

40# shredded cabbage with carrots (2 20# cases)

10# shredded carrots

12 bunches green onions (about 160 onions)

12 bunches celery, about 80 stalks

26 cups mayonnaise

8 cups buttermilk

6 cups maple syrup

2 cup apple cider vinegar

salt and pepper to taste

chopped pecans (Optional)

Mix all vegetables. Whisk dressing ingredients, toss with vegetables. Salt and pepper to taste.

The Carrot Cake recipe can be found here in a previous post: Calvary Carrot Cake Recipe

Carrot Cake

Carrot Cake

This little cutie was licking her frosting off her cake as she walked back to her table!

This little cutie was licking the frosting off the cake as she walked back to her table. She proclaimed it to be “Delicious!”

CALVARY LUTHERAN CHURCH

WEDNESDAY EVENING MEAL

October 8, 2014

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.

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Broasted Chicken from Pizza_Ranch_logo

Mashed Potatoes and Gravy

Steamed Broccoli

Salad Bar

Biscuits and honey

Banana Pudding

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

Calvary Lutheran Church member Steve Cronin, the owner of 2 locations of Pizza Ranch in Rapid City, will be providing the chicken for tonight’s menu at a discounted cost.  According to Wikipedia, Broasting is a method of cooking chicken and other foods using a pressure fryer and condiments.  Pizza Ranch calls it THE COUNTRY’S BEST CHICKEN®, and after sampling it, I’d say it’s almost as good as my grandma used to make down in Rockland, Texas.  See you for dinner next Wednesday, and you can judge for yourself.

CALVARY LUTHERAN CHURCH

Wednesday Evening Meal

October 1, 2014

4:45-6:15 pm

Worship begins at 6:30 in the Sanctuary

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Barbecue Pulled Pork and Chopped Beef Brisket Sandwiches

New Orleans Coleslaw

Baked Beans

Salad Bar

Fresh Apples with Caramel Dip

Carrot Cake with Cream Cheese Frosting

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

All Members and Visitors are Welcome

We had great attendence at dinner last week: 396 adults and children over 12, 164 kids under 12, for a total of 560 (including 72 visitors).  How much food do you need to feed almost 600 people? 150 pounds of taco meat, 1000 taco shells, 120 fresh tomatoes, 20 pounds of shredded cheese, 60 pounds of lettuce, 6 large pans of rice, 8 #10 cans of beans, 10 pounds of corn, 3 gallons of salsa, 24 pounds of tortilla chips, 8 #10 cans of nacho cheese sauce, 21 gallons of vanilla ice cream and 2 big crocks of homemade hot fudge sauce and 600 churros.

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Your donation of money to cover the cost of all this food, and the donation of your time in the kitchen and dining room are important in keeping this ministry cooking, so thank you for giving generously.  We’ve welcomed some new helpers to the kitchen and are always looking for more.  Join us in the kitchen any time on Tuesdays between 9:30-noon and/or on Wednesdays between 1pm-8pm.  Thank you!IMG_4324

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