It's not just potluck anymore…

It’s that time of year again when the school year begins to wind down, the snow begins to thaw (?) and the kids get busy with all the activities of track, soccer, baseball, prom,  concerts and so much more.  At Calvary Lutheran Church, Rapid City, we take 4 months off from Wednesday evening programming to let the volunteers, who do so much to make it all work, enjoy some time with their families at home and on summer vacations.

Thanks to all who cook, serve, clean, teach, and make music on Wednesday nights.


  Join us this week for the last Wednesday meal and worship service until September. Enjoy the end of school and all the joys of summer.



Back by popular demand, it’s Pizza Ranch Chicken Dinner night!

Calvary Lutheran Church

Wednesday Evening Meal

April 4th, 2018  4:45 to 6:15 pm


Pizza Ranch Chicken, Mashed Potatoes and Gravy, Salad Bar, Green Beans and Peach Cobbler


imagesCalvary Lutheran Church

Wednesday Evening Meal   3-21-18

Chicken Strips, Macaroni and Cheese, Salad Bar 

Pudding Dirt Cups


Dinner will be served from 4:45 to 6:15 pm.  We invite you to participate in the “Walk with Jesus” event in the education wing of the church, either before or after dinner. Details below:

EASTER EVENT: An opportunity on Wednesday evening to experience 5 stations that reflect the meaning of Easter.


March 21st from 5 pm – 6:00 pm (the last group starts), but stations will continue until 6:30.

Stations will start every 5 minutes with the last group starting at 6:00 pm to allow time to complete all 5 stations and get to worship.

March 25th (Palm Sunday) between the two worship services from 9:15 am – 9:45 am. Stations will start every 5 minutes with the last group starting at 9:45 am to allow time to complete all 5 stations and get to worship.

In groups, participants will visit five multi-sensory, engaging stations from Jesus’ triumphal entry on Palm Sunday to the joy of his resurrection on Easter. The stations are designed to permit reflection on the true meaning of the events leading to Easter. Everyone is welcome. Participants may visit the stations as a family, a small group or individually. Experience the Lenten season in a new and refreshing way.

There will be no education classes or dinner next Wednesday, March 28th.  Check the church calendar for scheduled Easter week services HERE


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.

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