We will not be serving dinner at Calvary the week of Thanksgiving. Enjoy your time with family and friends, eat lots of turkey, and we’ll see you back in the dining room for a Chili and Soup supper on December 3rd.
Other happenings at Calvary during the week of Thanksgiving:
A Concert to benefit Black Hills Children’s Home will be on Sunday, November 23rd,1:00 pm at Calvary Lutheran Church. Come and hear musical talents from our own Calvary Members. All are welcome! A free-will offering will be sent to the Children’s Home to provide those kids with a better Christmas.
WESTSIDE ECUMENICAL THANKSGIVING EVE SERVICE will be held at Calvary Lutheran Church on Tuesday, November 25th, 7:00 pm. All are welcome!
Decorating for Christmas on November 30th: Like to decorate? Helpers are needed to decorate the church for Christmas, Sunday November 30th from 3:00-9:00 pm. Pizza provided for workers. Call the office if you’re able to help 342-9043.
As requested, I’m posting the roast beef recipe that we make for our Wednesday meals. Last week we cooked 310 pounds of roasts for 600 very generous servings. The expected crowd showed up (we had 586)! The beef turns out very tender if you make sure to let it cook long enough. Here’s how we do it:
Start with about 7 oz uncooked roast per serving, which will cook down to about 4-5 oz cooked weight per serving.
We use the Beef Eye of Round Roasts which we order from Sysco. Each case weighs between 68-80 pounds, 12 roasts per case.
Put 2 roasts in each full-size deep steamtable pan. Spray roasts with Garlic Oil Spray.
Sprinkle generously with Canadian Steak Seasoning on all sides. Put roasts in the pan with the fat side up.
Add about 2 inches of water to pan.
Cover tightly with foil.
Bake on high fan setting at 400* in the convection for 30 minutes.
Reduce to 375* low fan setting for another 4 hours or more (until tender). This may take up to 5 hours depending on how full the oven is and how large the roasts are. Check for tenderness with a meat fork.
Save juice for gravy! We use the Sysco brand brown gravy dry mix as a base, following the directions on the package, but substituting au jus from the roasts for part of the hot water.
Roasts slice well with an electric knive when hot. If cooking the day before and refrigerating overnight, we slice the roasts cold with a commercial size meat slicer. Then the sliced roasts are rewarmed (with heated au jus added) in a 300 degree oven for several hours. The temperature of the meat should be brought to 165* within 2 hours.
We’re going to try something new this week. Steve Cronin and his Pizza Ranch kitchen will keep the hot pizzas coming throughout dinner. Since we are limited in our oven space, we’ve never been able to try making homemade pizzas for a Wednesday meal. Every spring on our surveys you ask for a pizza night, so finally we are going to be able to make it happen. We hope you enjoy it. Here’s what kind of pizzas they’ll be bringing us:
Buffalo Chicken (spicy)
Tuscan Roma ( Alfredo, spinach, tomatoes)
Roundup (beef, sausage, onion, black olive, mushroom, pepperoni)
Bronco (meat lovers)
Wildfire (our new LTO chorizo sausage pepperoni with ancho chipotle sauce)
Chicken Broccoli Alfredo
Salad Bar, Fresh Fruit
Ice Cream Treats and Chocolate Cake
Suggested donation … $3 for Kids under 12 … $5 for 12 & up
All members and visitors welcome to join us for dinner and worship. Worship service begins at 6:30
Suggested Dinner Donation: $5 for 12 and over, $3 under 12
Roast Beef with Gravy
Green Bean Casserole
Chocolate Chip Cookies
Speaking of cookies, check this out if you’re a Star Wars fan.
May the 4 be with you…
A long time ago in a cookies and milky way galaxy far, far away…Princess Parfaita was taken prisoner by the evil Galactic Empire and had to be saved by a group of unlikely heroes including the young Luke Piewalker, Flan Solo, and Chewie the Cookie.