It's not just potluck anymore…


Calvary Lutheran Church 

Wednesday Evening Meal

March 14, 2018 from 4:45 pm to 6:15


Irish Stew and Biscuits

Salad Bar

Shamrock Cupcakes


All are welcome! Join us for dinner and stay for worship at 6:30pm.




Wednesday Evening Meal

March 7, 2018 from 4:45 to 6:15 pm

Bring your family, bring your friends! Share a meal, share the love.


French Dip Sandwiches

Italian Pasta Salad and the Salad Bar

Homemade Brownies and Raspberry Bars

For more information about Rapid City’s Calvary Lutheran Church visit our website HERE

Our youth groups who help serve and do the dishes on Wednesday nights are a vital part of our meal ministry’s success.  Thanks to all the kids and parents who volunteer.  If you haven’t been given the opportunity to serve yet, it’s not too late! Ask for Karla or Cassie and get signed up before the meals are done for the year.  We really appreciate your help.




Taco Bar 2-28-18

Wednesday Evening Meal at Calvary Lutheran Church on February 28, 2018


The Taco Bar will be open from 4:45 to 6:15 pm.  Come and build your own the way you like it.  


Cherry Poke Cake

A perfect cake around Valentine’s Day. Actually, any day is a good day for this cake. Change up your jello flavor and pie filling topping or use fresh fruit for variety. It’s a classic. IMG_6775

20 servings (We doubled the recipe to bake in our 12x20x2 inch cake pans, serves 40. Then we made it 10 times to serve 400 slices)

1 package white cake mix (eggs, water and oil will be needed as directed on the box, depending on which kind of cake mix you buy)

1 package (3 oz) cherry Jello

1 ½ cups boiling water

1 package (8 oz) cream cheese, softened

2 cups whipped non-dairy topping

1 can (21 oz) cherry pie filling


Prepare cake mix according to package directions. Bake in greased 9 x 13 baking pan at 350* for 30-35 minutes or until toothpick comes out clean.


Dissolve jello in boiling water. Cool cake on wire rack for 5 minutes. Poke holes all over top of cake with a fork or wooden skewer.  Gradually pour jello over cake.  Cool for 15 minutes. Cover and refrigerate for 30 minutes.


In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping. Carefully spread over cake.  Top with pie filling.  Cover and refrigerate for at least 2 hours before serving.


Calvary Lutheran Lasagna


464 Servings: This recipe makes 29 pans. We use half size disposable pans, 2 1/2” deep x 9 x 13 inches. Each pan is cut into 16 pieces (4×4)


20 pounds lean ground beef (at least 90% lean)

40 pounds Italian bulk sausage (may use mild or spicy, or a combination)

10 pounds pepperoni slices (just a rough estimate)

15 pounds chopped onions

5  #10 cans tomato sauce, or may use Marinara Sauce or Spaghetti Sauce

2  #10 cans tomato paste

14 cups hot water

1 ¼ cups beef soup base or beef bullion concentrate

3 ½ cups dried parsley

3 ½ cups dried Italian seasoning

2 cups minced garlic, or ¾ cup garlic powder

18 pounds cream cheese, at room temperature

15 pounds cottage cheese

10 pounds sour cream

7 dozen eggs

30 pounds (3 10# cases, 32 5 oz noodles/case) of frozen “no boil” lasagna sheets, keep frozen

25 pounds shredded mozzarella cheese

5 pounds shredded parmesan cheese


Saute onions with olive oil on griddle until softened and clear but not browned.  Brown ground beef and sausage, draining off as much grease from the sausage as possible. Divide onions and meats into 4 large roasting pans.  Divide tomato sauce, tomato paste, and seasonings evenly into the four roasters. Dissolve beef base in hot water, divide evenly into the roasters.  Bring to a boil and simmer at least 10 minutes.


Beat eggs and set aside.  Using large mixer, beat cream cheese until smooth.  Beat in the sour cream and cream cheese and mix well.  Add in the beaten eggs and stir until well combined.


Each pan of lasagna will have 3 layers.  To assemble, spoon about 1 cup of meat sauce into the bottom of each pan. Add a frozen noodle sheet, then a layer of 2 cups meat sauce, 2 cups cheese sauce, about 4 ½ ounces of shredded mozzarella, and 16 pepperoni (laid down 4×4).  Repeat a second time exactly the same.  After the 3rd layer of noodle sheet, put the cheese sauce first, mozzarella, then the meat sauce and pepperoni on top.  Cover with a sheet of parchment paper, then cover tightly with foil.  Pans may be refrigerated overnight.


If baking right away, keep covered and bake at 350* for 45 minutes (325* convection), or until center temperature is at least 165*.  Uncover, sprinkle a layer of parmesan cheese on top, and return to oven for 15-20 minutes to lightly brown the top.


If baking after refrigerating, keep covered and bake at 300* (275* convection) for 2 hours until up to 165*. Finish as above.

Let rest about 10 minutes before cutting and serving.


Serve with a fresh Italian style garden salad and bread sticks or garlic bread.


Italian Garden Salad

400 servings

60# American Salad Blend (Iceberg, Romaine, Radish, Red cabbage, carrots)

15 red onions, thinly sliced

400 small pickled peppers, like pepperoncini

100 small vine ripened tomatoes, cut in quarters

12 cups sliced black olives

50 cups large croutons

6 cups grated parmesan cheese



25 cups olive oil

12 ½ cups white vinegar

1 ¼ cup Miracle Whip

6 cups lemon juice

12 cups grated parmesan cheese

½ cup garlic salt

1 cup dried Italian Seasoning

6 cups water

Puree ingredients in blender until smooth.

Calvary Lutheran Church

Wednesday Evening Meal

February 21, 2018

Dinner is Served from 4:45 to 6:15 pm

All are Welcome. Pay what you can, a donation of $5 for adults and $3 for children under 12 is suggested to cover costs of the meal.


Orange Chicken and Rice, Ramen Noodle Slaw, Salad Bar and Pineapple Dream Cake


A contemporary worship service follows supper at 6:30 pm. Please join us!

Calvary Lutheran Church

Wednesday Evening Meal

February 14, 2018 from 4:45 to 6:15 pm

Lasagna, Caesar Salad, Garlic Toast and Cherry Poke Cake

We hope everyone has enjoyed the meals the last couple of weeks. The Super Bowl supper was a little chaotic because we tried to make separate tables for each of the items offered, as if you were at the stadium and could go to whichever window you wanted for nachos, hot dogs, wings or root beer floats. It didn’t work out that way, as people still wanted to get in one long line and it went pretty slowly.  Sorry for the confusion.


Last week we served “Breakfast for Dinner” and received lots of complements on the addition of so much fresh fruit, along with omelets, french toast sticks, biscuits, yogurt, sausage, and ham. Thanks to all who filled out our surveys asking for your opinion on the food we serve on Wednesdays. If you missed your chance to fill one out last week, we’ll have more available by the kitchen window, and would love to hear your likes and dislikes. Or just stop in and chat with Karla or one of the other kitchen volunteers.



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