It's not just potluck anymore…

It’s a Calvary Lutheran Church favorite tonight…Pizza Ranch is delivering the chicken right to our dining room.

Chicken_Box_12pc_baa0f6a7ae2d2e5d8018d36ccaa91c9a

As Pizza Ranch advertises on their website, “Get The Country’s Best Chicken, crispy on the outside and juicy on the inside!” 

The Calvary kitchen crew will add the mashed potatoes and gravy, biscuits, salad bar and an apple crisp for dessert.

For more information about Calvary Lutheran Church, Rapid City, SD, visit our Facebook page HERE or our website HERE

IMG_2561IMG_6406IMG_6426

Thanks for sharing these fun dining room photos, Tom Martin!

Here are a couple of recipes that might be useful for the holidays:

Sweet Potato Casserole

150 servings, 3 steamtable pans (12”x20”x2 1/2”)

6 #10 can sweet potatoes (each #10 can = 3# 13oz) or substitute fresh baked sweet potatoes (even better)

3 pounds butter, softened (6 cups)

36 eggs, beaten

½ cup vanilla

6 cups whole milk

Mix all of the above together in mixer until smooth.  Put in casserole dishes or steamtable pans.

 

Mix together streusel topping and sprinkle over top of potatoes dividing evenly between the pans:

4 cups flour

1.5 # butter, softened

8 cups dark brown sugar

4 cups chopped pecans (optional).

 

Bake at 325* until hot (165 degrees), approx. 1 1/2 hours. Cover with foil for first hour to avoid burning topping. Uncover to lightly brown the streusel for last half hour.

 

Here’s the original scaled back recipe:

Sweet Potato Casserole: 8 servings

6 sweet potatoes, baked

¼ cup sugar

2 eggs

1 tsp vanilla

1/3 cup milk

½ cup butter

1/3 cup packed brown sugar

1/3 cup chopped pecans

2 tablespoons flour

2 tablespoons butter

 

Combine cooked sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter.  Beat at medium speed with a mixer until smooth.  Spoon into lightly greased 12X8X2 inch baking dish.

Combine brown sugar, flour, pecans and butter.  Sprinkle mixture over casserole.  Bake at 350 for 30 minutes.

Check out this older post for Pork Roast and Cheesecake recipes

Here’s another cheesecake post  Cheesecake for a Crowd

Or try this one for pork roast for a really big crowd:

Honey-Bourbon Glazed Pork Loin:  600 4oz servings

7 cases boneless pork loin roasts (4 roasts/case, average size 8 ½#/roast)  or about 240# boneless pork loin.  This is about 6.4 oz uncooked or 4 oz cooked per serving

4 cups minced fresh garlic

garlic mist spray

10# uncooked bacon slices

If roasts are large, cut in half and put 2 or 3 halves per full size steamtable pan.

Cut several small slits evenly over roasts and press minced garlic into slits.  Spray roasts with garlic mist and season with salt and pepper.  Arrange bacon slices over roasts.

Roast at 325* convection for 2 hours, or until 145 degrees.

Coat with glaze, and continue roasting to 155 degrees (about 30 more minutes)

Glaze: Combine in large pot and bring to a simmer for 5 minutes.

10 cups honey

5 cups light brown sugar

3 ½  cups bourbon

1 ¼ cup Dijon mustard

5 cups orange juice

 

Calvary Carrot Cake

Make 3 times for 360 servings (9 pans)

Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.

8 cups flour

8 tsp baking powder

2 Tbsp baking soda

4 tsp salt

8 tsp cinnamon

16 eggs

8 cups sugar

6 cups vegetable oil

8 cups grated carrots

3 cups crushed pineapple, drained (for 3x recipe, use 1 #10 can plus 1 15 oz can)

 

Sift together dry ingredients.

Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture. Fold in carrots and pineapple. Mix well. Turn into greased and floured pans. Bake at 325* for 45 minutes.

 

Cream cheese frosting: For 9 cakes:

(we divided this in half to fit in our big mixer)

4 1/2# butter softened

9# cream cheese softened

6 Tbsp vanilla

16# powdered sugar

Beat together butter, cream cheese and vanilla until smooth. Add sugar gradually, beating until well mixed.

Join us on Wednesdays evenings at Calvary Lutheran Church. Meet up with friends, have some dinner, join in worship and leave with a smile on your face.

 

 

 

IMG_5668

images

Calvary Lutheran Church

Wednesday Evening Meal

November 1, 2017 from 4:45 to 6:15 pm

All members and visitors are welcome to join us for dinner and worship.  The worship service is 30-40 minutes and begins at 6:30 pm.

bourbon-pork-roast

Pork Roast

Sweet Potato Casserole

Green Beans

Salad Bar

Cheesecake

recipe-image-legacy-id--1001487_11

Suggested donation for dinner is $5 for ages 12 and up, $3 for kids under 12. All are welcome to dine regardless of ability to pay. Please help us offset the cost of the meal by donating what you can.

download

 

 

It’s definitely pumpkin pie season. We made this recipe 5 times a couple of weeks ago. It only takes about 3 hours to make 50 pies (400 servings) if you use frozen ready made unbaked pie crusts.

Pumpkin Pie, 80 servings:

To make 10 pies at a time, 8 slices per pie:

Combine the following in the bowl of large mixer, and mix well:

1 #10 can pumpkin puree (not pumpkin pie filling)

7 cups brown sugar

7 teaspoons cinnamon

3 1/2 teaspoons ground ginger

3 1/2 teaspoons salt

1 3/4 teaspoons nutmeg

1 teaspoon cloves

 

Whisk together liquid ingredients, then add to pumpkin mixture, blending until smooth:

21 eggs

7 cups heavy cream or whipping cream

1 3/4 cups whole milk

 

Pour into 10 unbaked pie shells. (We use Sysco brand).  Bake in convection oven at 350 degrees for 50-60 minutes, or until mostly set in center. Cover the edges of the crust with foil if browning too quickly.

 

Last month we made Tiramisu for our Italian dinner menu.  You can find the recipe for 12 servings here: Kraft Easy Vanilla Wafer Tiramisu

IMG_5370

For a crowd we made 12 pans in our 12×20 inch cake pans and cut them into 30 pieces per pan.  Here’s the recipe for making 4 pans at a time, 120 servings:

IMG_5373

1 1/4 cups Instant Coffee dissolved in 2 1/2 cups hot water

10 1/2 pounds cream cheese

5 1/4 cups powdered sugar

10 1/2 16oz tubs cool whip

Raspberries (optional)

Grated semi-sweet chocolate (optional)

Cocoa powder to dust the top

Beat cream cheese in mixer until smooth. Slowly blend in the hot coffee, mix until smooth.  Add sugar, mix again. Fold in whipped topping.

Cover bottom of 4 pans with vanilla wafers. Use half of the cream cheese mixture to make a layer over the wafers. Repeat layers, cover and chill several hours or overnight.

Before serving, dust top with cocoa powder. Add raspberries and grated chocolate for garnish if desired. Note: we only made 1 layer of cookies and cream cheese mixture.

 

 

 

trunk-treat-graphic

There will be no Wednesday meal or classes or worship tonight. Instead, bring the kids in costume and come on over to Calvary Lutheran Church for Trunk or Treat  from 6:00 to 7:30.  Next week we’ll resume regular programming and dinner.

 

 

Wednesday Evening Meal at Calvary Lutheran Church

October 18, 2017

4:45 to 6:15pm.  All are welcome!

Suggested donation of $5 for adults and $3 for kids is appreciated.

Chicken Fried Steak and Mashed Potatoes

img_2249

Salad Bar and Pumpkin Pie

Here’s a little recap of dinners from the last few weeks.  Our first attempt at making our own pizza went pretty well, and we hope everyone liked it.  We made 120 pizzas using a frozen pizza crust from Sysco and various toppings, including sausage, peppers and onions, black olives, mozzarella, cheddar and parmesan cheeses, marinara sauce, mushrooms and pepperoni. The 120 pizzas were cut into 10 pieces each, and served our crowd of 475 with just a few pizzas leftover.

IMG_5517-COLLAGE

In the worship service after the pizza dinner, the older kids from Wednesday school sang for us, and then we finished up the service singing along with the Praise Band.

IMG_5522

(This is a short video, which you might only be able to view if you go to the blog website thenewchurchsupper.com  It doesn’t seem to work well from the email)

We started off the month with an Octoberfest style meal of bratwurst and hotdogs, potato salad, calico baked beans, sauerkraut, sliced fresh apples with caramel dip and kuchen. To keep the apples from browning after slicing, we put into big tubs of ice water with a couple of tablespoons of salt and lemon juice added.

IMG_5411-COLLAGE

Calico Beans for a Big Crowd:  550 servings

10# bacon, cut up

8# diced frozen onions

12 #10 cans baked beans (don’t drain)

4 #10 cans butterbeans, drained (or lima beans)

4 #10 cans cut green beans, drained (or 12# frozen beans)

4 #10 cans kidney beans, drained

3 #10 cans great northern beans

18 cups ketchup

18 cups brown sugar

6 cups white vinegar

2 ½ cups dry mustard

½ cup salt

Sauté bacon and onion until bacon is crisp and onions are soft. Mix all ingredients together. Bake for 1 ½ hours covered at 375*, then another hour or more uncovered to get thickened and baked.

 

Divide into 10 full size disposable pans:

1 ½ cup cooked, chopped bacon

½-¾ # cooked diced onion

1 can baked beans, with liquid

6 cups butterbeans beans

4 cups green beans

4 cups kidney beans

2 cups great northern beans

4 ½ cups sauce, or for each batch use  1 2/3 cup ketchup, 1 2/3 cup brown sugar, ½ cup white vinegar, 3 ½ TBSP dry mustard, 1 tsp salt

IMG_5378-COLLAGE

Third graders received their Bibles that night at the Milestone celebration during worship. Parents and children shared the sign of the cross on their foreheads.

Next blog post, I’ll share the recipe for the Tiramisu bars we made for Italian night.

Have a wonderful week and enjoy the fall leaves and warm weather in Rapid City this week. (I took this on my walk near Canyon Lake park today.)

IMG_5539

 

 

Tag Cloud