It's not just potluck anymore…

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. https://www.cnn.com/2019/01/28/us/polar-vortex-explained-wxc/index.html. Stay warm and safe out there and think of warmer days to come!)

 Wednesday Evening Meal Menu for January 16, 2019

Meatloaf and Mashed Potatoes and Gravy

Salad Bar

Fruit Streusel Dessert Bars

Dinner is served from 4:45 pm to 6:15 pm. All are welcome! Please bring your friends and neighbors, enjoy dinner together and stay for worship afterwards from 6:30-7:15.

We ask that you help us cover the food costs of our meals by contributing whatever you can to our donation jar when you sign in. Our suggested donation is $5 for adults and $3 for children. Thank you for helping us keep this ministry going.

At the last meal before our Christmas break, we served over 500 people lasagna, salad, garlic bread and black forest cake. The live nativity worship service that followed dinner was outstanding, thanks to our staff and worship team. All of the Wednesday school preschoolers up through 5th graders sang beautifully for us as we heard the Christmas story and watched the angel, the shepherds, the holy family and the wise men gather near the altar. It was a wonderful reminder of why we come each week to learn and worship together.

We had some good help in the dining room too, as we welcomed home some of our college students who pitched in to serve.

The black forest cake was a favorite, rich and chocolatey with cherry pie filling mixed in, topped with whipped cream and a cherry.

Here’s the recipe:

Black Forest Cake

440 servings: 11 cakes 12x20x2 inch pans.  Cut each in 40 pieces (8×5)

Each Cake: (Make 11 times)

2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 22 pkg)

6 eggs (Total: 5 ½ dozen)

2 Tbsp almond extract  (Total: 22 Tbsp)

2 21 oz cans cherry pie filling (Total: 462 oz, about 5 #10 cans)

2 cups semi-sweet chocolate chips (Total: 22 cups)

Mix together cake mix, eggs, extract, pie filling and chocolate chips, and stir until just combined.  Pour batter into greased pan.

Bake at 325* convection for 45 to 50 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool.

Glaze: Melt chocolate with butter and milk.  Stir in powdered sugar. Spread over cooled cake. For each cake, make 1x. For 11 cakes, make the total in parentheses.

1 cup semi-sweet chocolate chips (11 cups)

2 Tbsp butter (Total: 22 Tbsp)

4 Tbsp milk (Total: 2 ¾ cups)

1 cup powdered sugar (Total:  11 cups)

Top with cool whip or whipped cream and a cherry.

You gotta love Pastor Becky’s Christmas spirit!

Last week we made a meal that kids really loved, and the grown-ups didn’t seem to mind either: chicken strips, mac and cheese, salad and pudding dirt cups.


Here’s the ingredients you need to make 400 Dirt Cups:

Dirt Cups        

10 gallons cold milk, 2% or whole

5 28 oz pkgs Chocolate Instant Pudding & Pie Filling

5 28 oz pkgs Vanilla pudding

10 16 oz containers prepared whipped topping

4 2.5# bags crushed OREO Chocolate Sandwich Cookies, finely crushed, divided

400 paper or plastic cups (6 to7 oz.) or dessert dishes

400 worm-shaped chewy fruit snacks

DIRECTIONS:

Prepare chocolate pudding as directed.  Mix in ½ the whipped topping.

Prepare vanilla pudding as directed.  Mix in ½ the whipped topping.

Layer small amount of “dirt”,  vanilla pudding, “dirt”, chocolate pudding, “dirt”. Refrigerate.  Add worm before serving.

Today we made 480 servings of meatloaf, but if you’d like the recipe for your family, here’s the link from a previous year’s post: https://thenewchurchsupper.com/tag/meatloaf-recipe/

If you need to serve a big crowd, here’s the recipe in large quantities.

Mean and Lean Meat Loaf, adapted from Disney’s Family Cookbook

For 480 servings, make the recipe 12 times, divided into 15 shallow steam table pans, lined with pansavers to make clean-up easy, or use disposable full size pans.  Press 3/4ths of each batch into each pan flat like a cake. Combine the other 1/4 from each batch to make 3 extra pans. (We did this because the full 10# batch seemed too thick for the shallow steam table pans.  (If you want, go ahead and make them thicker and just use 12 pans, but they may need to cook a little longer.)  When done, cut into 32 pieces (8×4) for the 15 pans, or 40 pieces (8×5) if using 12 pans.

10# lean ground beef  (120#)

10 eggs  (10 dozen)

5 cups rolled oats  (60 cups)

2 1/2 cups chopped onions  (about 12# diced frozen onions)

1 1/2 cups chopped green pepper  (18 cups)

½ cup steak sauce  (7 ½ cups or 4 15 oz bottles)

2 1/2 cups catsup  (about 3 #10 cans)

5 tsp pepper   (20 TBSP)

2 ½  tsp salt  (10 TBSP)

2 ½ tsp dried basil  (10 TBSP)

2 ½ tsp garlic powder  (10 TBSP)

Sauce for topping:

2 1/2 cups catsup  (30 cups, about 3 #10 cans)

1 cup packed brown sugar  (12 cups)

5 tsp ground mustard  (1 ¼ cups)

Mix ingredients well. Don’t over mix or the resulting meatloaf will be too dense and dry.  Bake at 325* convection for 1 hour, covered with foil.  Mix total ingredients for the sauce and divide evenly on top of partially baked meatloaves. Bake an additional 30 minutes, or until internal temp reaches 160*.  Let sit for 10 min. before slicing.

See you in church! Volunteers are always welcome in the kitchen and dining room. Just stop in and ask how you can help.

This Wednesday night, please join us for dinner at Calvary Lutheran Church in the fellowship hall from 4:45 to 6:15 pm.  After dinner, make your way into the sanctuary for a special advent treat.  The Christmas story will be told using a live Nativity and music from all the preschool through 5th grade children.  This will be the last Wednesday for education and meals until 2019. We will resume on January 9th and continue every week through April 10th.

Here’s what’s for dinner this week:

Lasagna and Garlic Toast

Salad Bar

Black Forest Cake

Last week we made White Chicken Chili and White Chocolate Candy Cane Cheesecake.  I’ll share the recipes with you.

White Chocolate Candy Cane Cheesecake

1 9 inch cheesecake = 12-14 servings

Crust:

1 ½ cups graham cracker crumbs

3 Tbsp sugar

7 Tbsp melted butter

Grease a 9 inch springform pan with butter. Combine ingredients well and press into bottom and about 1 inch up the sides of pan. Place in refrigerator and chill until ready to use.

Filling:

1 ½ pounds cream cheese, softened

¾ cup sugar

2 Tbsp flour

3 large eggs

1 large egg yolk

¼ cup heavy cream

4 oz white baking chocolate, melted

¼ tsp peppermint extract

Beat cream cheese until soft and creamy.  Add the flour and sugar slowly until incorporated. Add eggs one at a time, beating after each addition.  Mix peppermint extract with the cream and add it to the cream cheese mixture.  Stir in melted chocolate.  Pour filling over crust.

Bake 50 minutes at 300* convection or until center is almost set.  Cool before removing rim.  Refrigerate at least 4 hours before serving.

Serve with cool whip or whipped cream and chopped candy canes.

If you want to make 6 cheesecakes at a time like we did, here you go…

6 cheesecakes at a time:

Make 6 times for 36 cheesecakes.  Cut into 12 pieces = 432 or cut into 14 pieces = 504. 

(This amount will fit in our big mixer at one time.)

9 pounds cream cheese (3 bricks), softened

4 1/2 cups sugar

¾ cup flour

18 large eggs

6 large egg yolks

1 1/2 cup heavy cream

24 oz white baking chocolate, melted

1 1/2 tsp peppermint extract

White Chicken Chili

Servings: 450

150 cups cooked chicken, cubed or shredded (about 50 # chicken breasts)

300 cloves garlic (50 TBSP=3 cups)

50 cups chopped onion (about 20 pounds)

200 oz canned diced green chilis

16 #10 cans Great Northern Beans, rinsed, divided

vegetable oil to sauté onions

40  54 oz cans chicken broth (You may want to decrease amount of chicken broth if you want chili a little thicker)

20 individual packets McCormick’s Tex-Mex Seasoning

15 cups lime juice

4 cups cornstarch

4 cups water

Boil chicken breasts and shred.

In food processor, mash 6 cans of beans with the minced garlic to form a paste. 

Heat oil on griddle and sauté onions until tender. Combine onions, bean paste and Tex Mex seasoning.  Divide and add to 5 roasters.

Heat to boiling, then cook on low for several hours. In the last hour, combine cornstarch and water.  Add to chili to thicken.

Serve with shredded Monterrey jack cheese, sour cream and tortilla chips.

As always, we are so thankful for the volunteers who make dinner happen every week!  See you in church on Wednesday night. Merry Christmas!

IMG_9290.jpeg

Tag Cloud