It's not just potluck anymore…

Calvary Lutheran Church

September 20th Menu

French Dip Sandwiches and French Fries

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Coleslaw and Salad Bar

Homemade Cookies

Dinner is served from 4:45pm to 6:15pm.  All are welcome. Please pay what you can.  A suggested donation to cover food costs is $5 for adults and $3 for kids under 12.

 

Love Cookies? Check out this out…”You got cookie, so share it maybe” brought to you by the Cookie Monster:

(Videos like this one and the ones last week might not work if you view these posts on your phone from the email. I think you’ll have to visit the website to get it to work: thenewchurchsupper.com )

 

 

 

Week 1 Update

Calvary Lutheran was a busy, happy place last night, with lots of familiar faces and some new ones joining us for dinner.  Our total count of those signed in for dinner was 445, with 160 of those being kids under 12, and confirmation and high school kids in abundance. The high energy and activity in the dining room, in the classrooms and in worship make it fun to be a part of it all.

IMG_5267  Pastor David announced last night that the worship services on Wednesday night will be entirely different in content from the weekend services. The sermons and puppet ministry will be focused on the curriculum used in the classrooms on Wednesdays, starting with the creation story from Genesis last night.  So for those of us who like to go to church more than once a week, this is great news. Also, our Praise Band only plays on Wednesday nights, and you don’t want to miss them.

 

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New Kindergarten students and their parents received the Milestone “Blessing of the Backpacks” from Pastor Becky during worship last night.  

Here’s a look at dinner and what it takes to feed a crowd of this size.

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Our faithful grillers cooked 160 2 oz sliders and 400 5 oz hamburgers. They’re still smiling through the smoke. The hamburgers required 5 pounds of sliced onions, 2 gallons of dill pickles and large quantities of ketchup and mustard.

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The salad bar featured 10 large watermelons, 24 heads of romaine lettuce, 4 large bags of spring mix lettuce, 15 pounds of baby carrots, 12 pounds broccoli florets, and lots of fresh garden tomatoes and cucumbers that church members donated.

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9 gallons of vanilla ice cream for root beer floats

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and 2 dozen 2 liter bottles of rootbeer.

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We also went through 500 ears of “petite” corn on the cob, 150 chocolate milk and 100 white milk half pints, 12 gallons of Crystal light lemonade, and 240 ice cream sandwiches. These guys didn’t want the ice cream to melt, so they had to sacrifice and have dessert first.

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It’s gonna be a fun year at High School Youth Group! Come and join them in the youth room at 7:00 every Wednesday night.

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Last, but not least, don’t forget to bus your dishes! And if you want to experience the joy of helping others, sign up to help scrape dishes or run the dishwasher (Larry will be happy to train you), or help wipe tables and vacuum after dinner. Thank you!

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And we’re back…. School got started last week, the church choirs and bands are starting to practice, Wednesday school teachers are getting their instructions, and the kitchen crew is ready to cook your Wednesday suppers again.  We have a couple of new part-time staffers in the kitchen this fall, Jerri Oines and Sheryl Bauman, and several new volunteer cooks.

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Stop in and say hello and chop a vegetable or frost a cake with us. On the job training available…no experience necessary.  Dinner prep begins on Tuesday mornings from 9:30 until about noon. We reconvene on Wednesdays at 1pm and start getting the meal ready for 4:45 start time.  Dinner service stops at 6:15 in order to get to worship for gathering music at 6:20.  After worship, we could use some help to clean up the dining room and get the dishes washed and put away. Stop in the kitchen to volunteer and we’ll put you to work.

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The Milestone Celebrations continue this year under the leadership of Kellie Meisner.  Each age group will have a recognition during worship on a Wednesday evening during the year, with the first up being the Kindergarten Blessing of the Backpacks. Watch for the notices on the bulletin boards and in the church newsletters.

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If you haven’t registered your kids for Wednesday school, here’s the info on how to do it. Come to Wednesday school, eat dinner with your family and friends at church, and then join in the worship service. It’s a full evening of fun, education, fellowship and a chance to thank God for all these blessings.img_5216.jpg

Feeling overwhelmed by the back to school rush?

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See you in church…

 

 

Menu for Wednesday, April 12, 2017

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Polynesian Pulled Pork Sliders

Hawaiian Rice

Salad Bar

Ice Cream Sundaes

Dinner is served from 4:45- 6:15pm.  “Walk with Jesus” in the education area 5-6:30 and 7-8pm.  The walk through the 5 stations will take approximately 30 minutes.  All ages are invited to participate.  Worship will be held as usual from 6:30-7:00.  For more information, check the church’s website Calvary Lutheran

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This will be our last Wednesday meal and last day of Wednesday school classes until September.  Thank you for all the support of our volunteers in the kitchen and dining room. Thanks also to Karla Mitzel for the hard work she did this year to plan, shop, cook, supervise and guide us through the year.

Chicken and Beef Fajitas

Chicken Tenders and Mac ‘n Cheese

Salad Bar and Dessert

Dinner is served from 4:45 to 6:15pm,

followed by worship in the sanctuary at 6:30pm.

All are welcome! Suggested donation is $5 for adults, $3 for kids under 12, but all are welcome to eat, regardless of ability to donate.

 

We’re down to the last 2 weeks of Wednesday school for this year. Where did the time go? This week will be classes as usual, but next week everyone is invited to experience the Journey to the Cross stations, either before or after the worship service. Dinner will be served at the usual time of 4:45 to 6:15pm.

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Here’s the recipe for a big crowd sized Black Bottom Banana Cream Pie that we served last week. One diner was overheard commenting that this pie is so good, she thinks they’ll serve it in heaven.

Black-Bottom Banana Cream Pie

490 servings: 14 cake pans (12x20x2) 35 servings per pan

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8 pounds butter, divided

70 cups crushed vanilla wafers (about 11#)

225 oz semi-sweet chocolate squares or chocolate chips.  (You can use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

112 bananas

216 oz Vanilla Instant Pudding (9 pkgs, 24 oz each)

27 quarts whole milk (6 3/4 gallons)

56 cups coolwhip

 

Melt 4 1/2 pounds of butter, stir in wafer crumbs and sugar.  Using the food processor to crush the cookies and combine with the melted butter works well.  Divide equally among the pans and to cover bottom of pans. Chilling the crust before adding the melted chocolate helps to spread the chocolate over the crumbs.

Microwave chocolate and 3 1/2 pounds of butter until butter is melted, or melt using a double boiler over a pan of simmering water.  Stir until chocolate is melted and mixture is well blended. (You can also use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

Drizzle chocolate over bottom of crust and spread to cover.  Top with sliced bananas.

Beat pudding mix and milk until well blended.  Each package of pudding mix uses 3 quarts of milk.  Pour over bananas, top with cool whip. Cut into squares, 5×7.  It is easier to cut through the crust before refrigerating.

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Last week we enjoyed chicken sandwiches, macaroni salad and black bottom banana cream pie.  Here’s a few pics from the dining room last week:

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I had a request from a blog follower for the recipe for the reuben casserole.  Here’s what we recommend after making it a couple of weeks ago.

REUBEN CASSEROLE:  For 12 Servings:

Layer in a half-sized disposable pan sprayed with non-stick spray:

1 loaf of rye bread (or sourdough if you prefer), cut or torn in 1 inch cubes

3 pounds cooked deli corned beef, sliced and roughly chopped

2 cups thousand island dressing

2 cups sauerkraut

Warm in 325* oven, covered with foil until heated through.  Remove foil and top with 2 cups shredded Swiss cheese.  Return to oven and bake until cheese is melted.

Menu for 3-22-17

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Some scenes from St. Patrick’s Day dinner last week:

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We got 2 for 1 cake servers this week. Thanks so much for helping out, you two!

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Happy St. Patrick’s Day!

 

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Green lemonade, broccoli salad, kiwi, grapes, reuben and rachel casseroles, and mint chocolate cake

The recipe for the Broccoli Salad for 300 servings:

24# fresh broccoli florets, trimmed and chopped

15 cups diced red onions

5 pounds bacon, cooked until crispy and diced

48 cups shredded cheddar cheese

1/2 cup white vinegar

2 gallons mayonnaise or miracle whip

10 cups sugar

Mix together first 4 ingredients. Combine vinegar, mayo and sugar for the dressing.  Use as much dressing on the broccoli as you like to reach the consistency that you want.

 

Here’s an alternative Broccoli Salad recipe we have used in the past:

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Broccoli Salad

350 servings, ½ cup each

24 lb. broccoli florets

150 slices Fully Cooked Bacon, cut into bite-sized pieces, fry to crisp

12 cups raisins (2 large pkg from Sam’s Club)

5 cups finely chopped red onion

6 cups Sunflower Kernels

24 cups KRAFT Coleslaw Dressing OR:

Dressing:

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.

 

 

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