It's not just potluck anymore…

IMG_3218

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:

IMG_3221IMG_3220IMG_3219IMG_3224IMG_3223IMG_3222

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

IMG_3146

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

IMG_3206

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

img_3208.jpg

Happy St. Patrick’s Day!

 

IMG_3207

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:

IMG_5037.JPG

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.

 

 

imgres

Reuben (Corned Beef) and Rachel (Turkey) Casseroles

Grapes, Kiwis, Broccoli Salad and Salad Bar

Mint Brownies

Dinner is served from 4:45 pm to 6:15 pm, followed by a worship service.

 All are welcome! Bring your friends.

Last Wednesday was International Women’s Day.  Here’s how the world celebrated the day…The World Celebrates Women.  At Calvary Lutheran, the women of the kitchen (and Larry) didn’t take the day off, but stayed on the job, celebrating their love of cooking and serving.

IMG_4594

IMG_3109

Doing dishes looks like a pretty fun job. We could use your help any Wednesday night.

IMG_3110

Thumbs up for the Swedish meatball dinner last week. I’m sure he already ate his green vegetables.

IMG_3113

This family proclaimed the meatball dinner a success as well, and were happy to pose for a family group photo.

IMG_3116

We love seeing happy families getting to dine together with their church family on Wednesday nights.

 

Wednesday evening, March 8, 2017, at Calvary Lutheran Church in Rapid City, we’ll be serving up a hearty, comforting meal of

Swedish Meatballs and Mashed Potatoes images

Green Beans, Salad and Angel Food Cake 

images-1

Dinner will be served from 4:45-6:15pm followed by Worship in the Sanctuary. All are welcome.  Suggested donation for dinner is $5 for adults and $3 for kids under 12.

Thanks to all the 7th Graders and their parents who helped cook and serve our Ash Wednesday meal last week.  We appreciate you and it was delicious!

 

Calvary’s 7th Graders and their families will be celebrating a Milestone of service to others this Wednesday. They will put their intentions into action as they prepare and serve the evening meal for us.  Please join them for a Baked Potato and Chili Supper from 4:45-6:15pm on March 1st.  The Ash Wednesday worship service will follow at 6:30pm.

img_3048

img_3058

Last week we enjoyed a little taste of Mardi Gras and and an early Fat Tuesday with andouille sausage and shrimp jambalaya and bread pudding. The high school youth of our church led the worship service and shared their message to “Love One Another” and pay forward a kindness to others. Over 50 high school students participated in our services on Wednesday, Saturday and Sunday. A huge thank you to these kids and their faithful leader, Tom Martin, for sharing their inspirational talents with us.

img_3050

 

imgres-1

Join us for supper tonight, February 22nd at Calvary Lutheran Church.

We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert

imgres

Dinner will be served from 4:45-6:15 pm. Suggested donations for dinner is $5 for adults and $3 for kids under 12, but no one will be turned away for inability to donate.

Here’s how we make the jambalaya for a crowd:

Sausage, Shrimp and Chicken Jambalaya for 400

Make in 10 steamtable pans, 40 servings per pan

6 pans with shrimp

4 pans no shrimp

 

Per pan:              Total:

(4#)                          40 pounds cooked chicken, shredded

(10# )     50 pounds andouille sausage, sliced

(3#  in 4 pans)    12 pounds precooked shrimp, remove tails

(4#)                     132 cups (40 pounds) chopped onions

(2#)                        68 cups  (20 pounds) chopped celery

(#2)                        68 cups (20 pounds) chopped green peppers (2-3 med/pound)

(1/4 cup)              2 ½ cups chopped garlic

(13 cups)            130 cups  (53 pounds) long grain rice

(1 64 oz)               80 cups Bloody Mary Mix (10 64 oz bottles)

(68 oz)                  85 cups Chicken Stock (680 oz)

(2 TBSP)              20 Tbsp Creole seasoning

(1/2 can)              5 #10 cans diced tomatoes

 

Saute sausage over medium high heat, add shredded or chopped chicken to brown.  Remove to steamtable pans.

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight if cooking the next day, or proceed with the rest of recipe.

Add liquids, seasoning, tomatoes and rice to pans.  Cover with foil.  Cook at 350* convection for 1 ½ hours, stirring halfway.  Add additional liquid as needed to keep from drying out.  Uncover.  Add shrimp to pans as indicated above and stir to mix.  Continue to bake all pans for an additional 20 minutes.

 

We had a great group of helpers serving dinner last week and the lasagna, cherry crisp and garlic bread were a hit. “Better than Olive Garden” was overheard in the dining room.

Calvary Lutheran Church

Wednesday Evening Meal

February 15, 2017 from 4:45-6:15pm

lasagna

Four Cheese Lasagna with Italian Sausage and Pepperoni

Caesar Salad and the Salad Bar

Garlic Toast

Cherry Crisp

Calvary Lutheran in Rapid City is on Facebook here: Calvary’s Facebook Page  There’s a cool new video about our church on this page that you can find if you go back to where it was posted on February 8th. (I would embed it here if I wanted to pay more for my wordpress blog every month so I could add videos.)

the-true-meaning-of-love-hand-print-colored-heart

Last week we served French Dip sandwiches, fries, Italian Pasta Salad and Valentine Red Velvet Cupcakes. Thanks to our confirmation kids and the adult volunteers who come to serve and help scrape and wash dishes every week. We couldn’t do it without you!

Happy Valentine’s Day!

 

Tag Cloud