Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.
The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake. Some of these recipes (or links to the recipes) will follow at the end of this post.
These guys like to come early and get the window seat.
The menu gets a thumbs up from all age groups tonight. We love seeing these happy faces on Wednesday nights.
Kitchen clean up is under control. Did you know that Calvary’s Kitchen received a 100% on a surprise health inspection this week?
The key to our success…we enjoy each other’s company and keep smiling!
Pork or beef?
…she chooses the pork!
Our hard working volunteers are a dedicated bunch. These 2 keep the drinks filled up, which isn’t an easy job. Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.
Just hanging out in the kitchen waiting for the dirty dishes to come rolling in.
NEW ORLEANS COLESLAW FOR A CROWD: Serves 400
New Orleans Style Coleslaw
40# shredded cabbage with carrots (2 20# cases)
10# shredded carrots
12 bunches green onions (about 160 onions)
12 bunches celery, about 80 stalks
26 cups mayonnaise
8 cups buttermilk
6 cups maple syrup
2 cup apple cider vinegar
salt and pepper to taste
chopped pecans (Optional)
Mix all vegetables. Whisk dressing ingredients, toss with vegetables. Salt and pepper to taste.
The Carrot Cake recipe can be found here in a previous post: Calvary Carrot Cake Recipe
This little cutie was licking the frosting off the cake as she walked back to her table. She proclaimed it to be “Delicious!”