It's not just potluck anymore…

Calvary Lutheran Church

Wednesday Meal Menu for 3-19-19

Pizza Ranch Chicken

Broccoli Salad and Salad Bar

Baked Beans


Last week we had no Wednesday church or supper due to winter storm Ulmer. The week before we made strawberry parfaits that seemed to be a big hit. Here’s our recipe for them:

Strawberry Parfaits

Make 5x recipe for 600 servings (total for 600 servings is in parentheses)

5 boxes strawberry cake mix  (25)

10 eggs  (50)

2 ½ cups butter or margarine, softened  (12.5)

5 cups white chocolate chips  (25 cups)

40 oz instant vanilla pudding  (Make 3 4.5# packages instant vanilla pudding according to directions)

20 cups milk   (6 ¼ gallons milk)

60 oz coolwhip  (300 oz:  make instant whipped topping mix)

Strawberries  (fresh or frozen)

Preheat oven to 325* convection.

Mix together cake mix, eggs and butter.  Stir in chocolate chips.  Press dough into 5 9×13 pans (or 2 ½ 12x20x2 pans)

Bake for 14-18 minutes, or until light golden brown around edges; let cool uncovered for 1-2 hours and then crumble.

In separate bowl, whisk together the pudding mix and milk as directed.  Chill at least a half an hour to set.

Mix up whipped topping mix as directed.

In dessert cups, layer cake crumbs, pudding, whipped topping and strawberries. Repeat.

The Rapid City schools are closed tomorrow in anticipation of the coming blizzard. When school closes, Calvary Lutheran Church also cancels Wednesday school, dinner and the Wednesday worship service. We’ll see you next week for Pizza Ranch fried chicken!

Ash Wednesday Dinner Menu

Baked Potatoes with Lots of Toppings, including chili, diced ham, cheese, sour cream, etc

Salad Bar and Cornbread Muffins

Strawberry Parfaits

Dinner is served from 4:45 to 6:15pm. The Ash Wednesday worship service will begin at 6:30. Each Wednesday during Lent, from March 6 through April 10th, there will also be a noon worship service for 1/2 hour, followed by a soup lunch in the fellowship hall. All are welcome to join us for lunch and dinner and the worship services on each of these Wednesdays.

First of all, I apologize for the lack of menu postings the last 2 weeks due to illness and travel. I probably need to get a blog assistance to keep things current when I can’t get to it. I heard they had about 300 in attendance for each of the last 2 weeks. Sometimes it’s hard to get out when the weather is so cold and icy, but the Wednesday meals and services still go on unless school is cancelled. The church website archives the videos of services that you can watch if you want to see what you missed when you can’t get there in person. Here’s the link to the service last week. The Wednesday school kids sang and Pastor David’s message focused on building relationships within the church 

Menu for February 27, 2019

Chicken Pot Pie, Fruit Salad and Salad Bar

Chocolate and Vanilla Marble Cake

Here’s the recipe we made for the cakes. We will frost them with pre-made vanilla and chocolate frosting.

Chocolate Marble Sheet Cake

This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.

Make recipe 3 times for 360 servings in 12 half sheet pans.

6 cups butter (3#), softened

9 cups sugar

Beat butter and sugar in mixer until creamy.

Add 12 eggs, a few at a time, just until blended after each addition.

Add 4 Tablespoons vanilla

Whisk dry ingredients together:

15 cups flour

6 Tablespoons baking powder

1 Tablespoon salt

Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.

Divide 8 cups of the batter into a separate bowl.  Stir in 1 ½  cups unsweetened cocoa, 1 cup hot water and 1 ½  cups sugar.

Spread vanilla batter into 4 greased  half sheet pans.  Spoon chocolate batter on top and swirl into vanilla batter with a knife.

Bake at 300* convection for 25-30 minutes.  Cool completely before frosting.

We had a good crowd of about 375 for dinner on Wednesday, despite the cold weather. Tater tots always bring the people in (we went through 90 pounds of tots), or maybe it was the whoopie pies…

BBQ Pulled Pork Sandwiches

Tater Tots and Salad Bar

Homemade Chocolate Whoopie Pies

This morning the Calvary kitchen volunteers made 800 whoopie cookies. Tomorrow we will fill them with a marshmallow fluff filling to make 400 Whoopie Pies! Here’s the recipe:

Whoopie Pies

Adapted From Gourmet Magazine, Jan 2003

Servings:  400 pies

Preheat oven to 325* convection

Make recipe 4 times:

Whisk together:

16 cups flour

4 cups cocoa powder

3 tbsp plus 1 tsp baking soda

2 tbsp plus 2 tsp salt

Stir in separate bowl:

8 cups well-shaken buttermilk

2 tbsp plus 2 tsp vanilla

Beat in mixer the butter and sugar until fluffy, then add eggs:

4 cups (2 #) unsalted butter, softened

8 cups packed brown sugar

8 large eggs

Alternately add flour mixture and buttermilk to mixer, beating until smooth.

Use purple handle size disher (3/4 ounce) to scoop batter 1 inch apart on well greased cookie sheets.  Bake 11-13 minutes, until tops are puffed and cakes spring back when touched.  Transfer to cooling racks to cool completely.

For filling:

Beat in mixer until smooth:

12 cups (6 #) butter, softened

30 cups powdered sugar

6 #5 cans marshmallow cream (about 48 cups)

8 tablespoons vanilla

(Last week I forgot to post the menu before I went on vacation! Dinner was Beef and Broccoli with Rice, and an Apple Crisp for dessert. I had a lovely, warm beach vacation with family and friends, and just returned to South Dakota in time for the below freezing temps of the Polar Vortex. Stay warm and safe out there and think of warmer days to come!)

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