It's not just potluck anymore…

Archive for September, 2012

Cilantro Lime Rice Recipe

English: Fresh Cilantro (Coriander) Deutsch: V...

English: Fresh Cilantro (Coriander) (Wikipedia)

We had a special request to share the rice recipe from dinner this week:  “Supper was great. Thanks to everyone! The rice was awesome. Any chance we could get the recipe for it?”  Here you go:

Cilantro Lime Rice

About 40 servings per full size steamtable pan.

Make recipe 9 times for 360 servings.

 9 cups long grain white rice (about 4 ½#)  Total rice: 40 ½# or 81 cups

18 cups boiling water

 Bake rice at 350* for 45 minutes, covered.

 After cooking rice, add to each pan:

2 TBSP Lime Zest

½ cup Fresh lime juice

2 cups chopped cilantro

2 TBSP salt, or more, to taste

Cilantro Lime Rice:  8 servings:

Cook 2 cups of long grain rice (not minute rice) according to package directions

After cooking rice, add:

1 1/2 teaspoons grated lime zest

1 1/2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

Salt to taste


Mexican Fiesta 9-26-12


I hope everyone enjoyed the taco buffet last night.  We had 530 at dinner, including 55 visitors.  The buffet line included marinated grilled chicken breast, ground beef with taco seasonings, and lots of accompaniments on the side to build your own soft tacos or nachos: rice, beans, diced tomatoes, shredded lettuce, salsa, sliced black olives, sour cream, jalapenos, nacho cheese sauce, and tortilla chips.  8 big seedless watermelons were cut up and tossed with a little lime zest.

Here’s the recipe we used for the ground beef if you ever need to serve tacos to a really big crowd:

Ground Beef Soft Tacos (makes 400)

3 oz taco meat per taco

400 flour tortillas

80 pounds  85% lean ground beef

8# chopped frozen or fresh onions (Saute onions with the ground beef)

Combine seasoning mix and add to beef after browning:

1 cup dried minced garlic

3  cups chili powder

¾ cup ground cumin

1 cup dried oregano

1 TBSP cayenne pepper

¾ cup salt (add more to taste if needed after combining with meat)


And now for dessert ladies and gentlemen:

Brownies, Snickerdoodles and Lemon Bars


Calvary Lutheran Church Brownies

Makes 2 half size sheet pans, 60 brownies.   Make the recipe 6 times for 360 brownies

1# 8 oz unsweetened chocolate (Total: 9#)

2# 4 oz butter  (Total: 13 ½ #)

1# 14 oz eggs, or about 17 eggs   (Total: 8 ½ dozen)

4# 8 oz sugar  (Total: 27#)

1 oz vanilla  (Total: 6 oz)

1# 8 oz flour, sifted  (Total:  9#)

Melt chocolate and butter carefully over a pan of simmering water.  Do not exceed 110*.  Remove from heat and cool to room temp.

Combine eggs, sugar and vanilla and whip on high speed until thick and light in color.

Blend 1/3 of the egg mixture into the chocolate/butter to temper it, then fold in the remaining egg mixture.

Gently fold in the sifted flour.

Bake at 325* convection for 25-30 minutes or until firm to touch.


Menu for Sept 26, 2012


September 26, 2012

4:45-6:15 pm

Suggested Donation $4 per person

All Members and Visitors are Welcome


Chicken, Beef & Grilled Vegetable Soft Tacos

Black Beans & Cilantro Rice

Fresh Fruit

Tortilla Chips with Salsa & Queso Dip

      Brownies, Lemon Bars, & Snickerdoodles

Rhubarb Apple Crisp Recipe

A few people have asked for the recipe for the Rhubarb Apple Crisp we served last Wednesday, so I thought I would share it here.  I adapted it from the cookbook Barefoot Contessa Parties!


Rhubarb Apple Crisp 

Serves 20

12 cups apples (either canned apples packed in water or fresh) sliced and coarsely chopped

Fresh diced rhubarb 3-4 cups

Grated zest of 1 orange

Grated zest of 2 lemons

2 TBSP freshly squeezed orange juice 

2 TBSP freshly squeezed lemon juice 

1 1/4  cups granulated sugar 

1 ½ tsp ground cinnamon 

3/4 tsp ground nutmeg 



1 ½  cups flour 

3/4 cup granulated sugar   

3/4 cup light brown sugar, packed 

1/2 teaspoon salt 

1 cup oatmeal 

½ pound cold unsalted butter, diced 

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment (or combine by hand). Mix on low speed until the mixture is crumbly and the butter is the size of peas.

Preheat the oven to 350 degrees F. Butter baking pans.

Combine the apples and rhubarb with the zests, juices, sugar, and spices. Pour into the pans.

Bake apples/rhubarb in 350* oven for about an hour or until apples and rhubard are tender and bubbly.  Stir, add topping evening on top, and bake for 20-30 minutes until browned.

Serve with vanilla ice cream 


Burger Cookout Last Night


Thanks for coming down to church last night, especially all 620 of you who made it for dinner!  With 5 guys out working on two big grills and the griddle going in the kitchen, we managed to cook up 400 quarterpounders and 480 sliders and keep up with the demand fairly well.  We also served up 20 pans of baked beans, about 120 pounds of fresh fruit, 150 pounds of tater tots, 24 pans of apple rhubarb crisp and 14 gallons of Blue Bunny vanilla ice cream.  A very special thank you goes out to Helena Bauer who donated about 160 cups of diced rhubarb!  I hear we also have some special guests who like to frequent our meals…the Texas Hold ’em group from the Senior Citizens’ Center.  Welcome!

Coming next week, Sept. 26th:  Soft Tacos with Ground Beef, Grilled Chicken and Veggies with all the fixin’s.  Full menu will be posted here soon.  Hope you can join us!

Menu for September 19, 2012

Wednesday Evening Meal

September 19, 2012

4:45-6:15 pm

Everybody welcome!

Suggested donation $4 per person


Hamburgers and Cheeseburgers

Baked Beans


Fresh Fruits

Apple Rhubarb Crisp with Vanilla Ice Cream

BBQ Dinner Huge Success!


We had a great crowd of 600 for dinner at Calvary Lutheran last night, our biggest turnout ever for the opening night of Wednesday Evening Education and Worship!  It’s quite a challenge to get dinner served to 600 in just an hour and a half, but with a great team of worker bees in the kitchen and dining room we got it done.  A special thanks to Tony Balay of LoneStar Smoke Rangers for bringing his BBQ expertise, equipment, and donating his time to smoke those delicious briskets and pulled pork for us.  His made from scratch secret recipe BBQ sauce on top of that meat was excellent.  Don’t bother asking for the recipe, his lips are sealed.  We’ll be seeing Tony again on October 10th for an Octoberfest Brats and Hotdog Feast.  He’s promised to help us out with a main dish once a month this year, and we are so grateful.

Are you curious about what goes into a dinner like that?  Here’s a few items to give you an idea:

300 pounds of beef brisket

230 pounds of pork butts

120 pounds of hashbrown potatoes

600 dinner rolls

64 pounds green beans

16 gallons of milk to make pudding

5 pounds of vanilla wafers

10 volunteers Tuesday morning for 2 1/2 hours

12 volunteers in the kitchen on Wednesday from 1:00 to 8:30pm

Countless volunteers to set up and take down tables, scrape dirty dishes, and vacuum

Thanks to all the volunteers and a special thanks to our guest griller, Tony, and Lori Litzen who helped him get the meat on the grill at 3 am Wednesday morning!

This is what it’s all about.  Our church family is truly a blessing from God.

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