It's not just potluck anymore…

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!

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Calvary Lutheran Church, Rapid City, SD

Wednesday Night Meal

December 5, 2018 from 4:45 to 6:15 pm

Smothered Pork Chops

Cheesy Church Potato Casserole

Green Beans

Salad Bar

Peaches and Cream Dessert

The worship service following supper at 6:30, will include a visit from the big guy himself.  You and your kids won’t want to miss it! Come hear the story of St Nicholas and how he became Santa Claus.  Who is St Nicholas?

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Last week we made a homemade caramel apple bread pudding for dessert.  Here’s the recipe from an older post when we made it back in 2015:  Bread pudding recipe

This year when we made it, we used sliced canned apples, left out the coconut and raisins, and used some canned caramel ice cream topping that we had leftover from serving ice cream sundaes the week before.

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Santa looks like he’s already checking out the Black Hills of South Dakota.  Advent has begun, and we’re getting ready for you!  

Menu 11-28-18

Calvary Lutheran Church Wednesday Evening Meal

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We’re making the pizzas for supper this week, and you get to make your own ice cream sundaes.  Dinner is served from 4:45 to 6:15 pm, followed by a worship service at 6:30. 

Please join us and bring your friends and family along.

Last week we served 450 diners a meal of roast beef, potatoes, green beans and pumpkin bars.  Here are a few pictures from the dining room and the recipe for Pumpkin Bars for a big crowd.  We made the recipe 3 times (600 bars).

Pumpkin Sheet Cake

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Makes 5 sheet pans (12×18). Cut each pan 5×8 for 40 servings.  Total servings 200.

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12 ½ cups flour

7 ½ teaspoons baking powder

5 teaspoons baking soda

7 ½ teaspoons cinnamon

2 ½ teaspoons nutmeg

½ teaspoons cloves

2 ½ teaspoons salt

3 ¾ cup butter, room temperature

7 ½ cups brown sugar

1 cup vegetable oil

20 eggs

5 teaspoons vanilla

6 ¼ cups pumpkin puree (not pumpkin pie filling)

 

Grease pans and preheat oven to 325* convection.  Combine dry ingredients and set aside.  Cream the butter, sugar and oil in large mixer until light and fluffy.  Add eggs, a few at a time and beat well to incorporate, scraping down sides as needed.  Add half the dry ingredients and mix until mostly combined. Mix in the pumpkin and vanilla, then the rest of the dry ingredients until well combined, but not over mixed.  Divide batter evenly into the 5 pans and spread evenly.  Bake for 13-15 minutes, until toothpick comes out clean.  Allow to cool completely before frosting.

 

Cream Cheese Cinnamon Frosting for 5 sheet pans

 

40 ounces cream cheese, room temperature

2 ½ cups unsalted butter, room temperature

25 cups powdered sugar

½  teaspoon salt

5 teaspoons vanilla

2 ½ teaspoons cinnamon

1 cup milk or cream

Chopped pecans or walnuts (optional)

 

Beat cream cheese and butter until smooth.  Whisk together the powdered sugar with the salt and cinnamon.  Add half the dry ingredients to the mixture in the mixer and beat until smooth.  Add the milk and gradually add the rest of the dry ingredients, beating until very smooth and light.  Frost cakes and sprinkle with nuts if desired.

 

 

Calvary Lutheran Church

Rapid City, South Dakota

Wednesday Evening Meal

November 7, 2018

Dinner is served from 4:45 to 6:15 pm. All are welcome!

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Roast Beef

Oven Roasted Baby Potatoes

Green Beans

Salad Bar

Pumpkin Bars

To help cover the cost of food purchased, we request a donation of $5 per adult and $3 for children under 12, but please pay what you can.

downloadWe are taking off Halloween night from church activities so you can enjoy Trick or Treating with your family.

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See you next Wednesday night for roast beef dinner!

 

A few photos of our pasta meal on October 17th:

Need a big batch brownie recipe?  We made this one 3 times, for 480 brownies.  Only 1 pan leftover after serving 400 people.

Hershey Syrup Brownies

160 brownies

Makes 4 cake pans 20x12x2, cut 5×8 for 40 servings per pan

 

2 pounds softened butter

8 cups sugar

32 eggs

1 #10 can (8 pounds)  Hershey’s Chocolate Syrup

8 cups flour

3 tablespoons vanilla

 

Cream butter and sugar together in mixer until well blended.  Beat in eggs, the the chocolate syrup and vanilla. Add flour and combine just until well mixed.  Divide batter into 4 greased cake pans.  Bake at 325* convection for 30 minutes.  Top cake with warm frosting.

 

Frosting for 4 pans:

1 ¼  cup sugar

¾  pound butter

1 ½ cups milk

4 cups semi-sweet chocolate chips

 

Boil the sugar, milk and butter.  Remove from heat.  Add the chocolate chips, stir until melted.  Spread frosting on brownies.

 

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