It's not just potluck anymore…

Archive for March, 2015

Menu for April 1, 2015


           April 1, 2015

                         4:45 pm – 6:15 pm

                                     Worship begins at 6:30 in the sanctuary.

All Calvary members and visitors are invited to join us for dinner and worship.


BBQ Pork or Sloppy Joe Sliders

Potato Salad

Baked Beans

Salad Bar

Fresh Fruit Salad

Black Bean & Corn Salsa, Tortilla Chips

Carrot Cake with Cream Cheese Frosting

Suggested donation … $3 for Kids under 12 … $5 for 12 & up

Menu for March 25, 2015

Wednesday Evening Meal


March 25, 2015

4:45 – 6:15 pm

All members and visitors are welcome to join us for dinner. Suggested donation $5 per adult, $3 for children (under 12)

Worship begins at 6:30 in the sanctuary following dinner.



Choose your own toppings:

Chili, Diced Ham, Steamed Broccoli, Cheese Sauce, Onions, Tzatziki Sauce, Pepperoni

Salad Bar

Angel Food Cake with Marinated Peaches

The Meals We Share

Spaghetti, salad, breadsticks, brownies, fruit pizza…sunshine and 70 degrees outside!  Thanks for joining us for a fun dinner last night at Calvary with a buzz of excitement in the air for the arrival of spring.



Fruit Pizza:  Makes 48 squares, when cut 4 x 6.  Use 2 half size sheet pans (13″ x 18″ x 1″)

3 cups butter (softened not melted)

2 cups powdered sugar

6 cups flour

Mix and pat into 2 half size pans.  Line the bottom of the pan with parchment paper first.  Bake 20 minutes @ 300 degrees in convection oven.  Cool.

24 oz. White chocolate chips

Melt chips in microwave and add:

4 1/2 ounces whipping cream

16 ounces softened cream cheese

Beat all together and spread on cooled crust.  Make sure the cream cheese mixture seals against the sides of the pan, otherwise the fruit will seep to the crust and make it soggy.  It is not a good idea to cut the pizza ahead of time, it will also make the crust soggy.

Refrigerate a couple of hours or overnight for the cream cheese mixture to harden.

Make the glaze and let it cool before spreading over cut up fruit of your choice.  If using bananas, be sure to put the glaze on soon after cutting bananas to keep them from turning brown.


1/2 cup sugar

2 Tbsp plus 1 tsp corn starch

1 cup pineapple juice

1 tsp lemon juice

Cook on stovetop until thick, stirring constantly.  Cool and spoon over fruit.  Let set before serving.

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Next Wednesday, March 18th,  the church will be taking a Spring Break to give volunteers and staff a much deserved break from teaching, singing, planning and cooking.  See you back on March 25th with a Loaded Baked Potato and Salad Bar on the menu for dinner.

If you have 6 minutes, please enjoy this Oscar winning animated short film about the joys of discovering delicious food and sharing a meal with someone you love.  It will make you go “Awwwww” at least once.

Updates and Recipes from the Kitchen

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How DID we make that bread pudding, many have asked.  “It was so delicious, can I have the recipe?”

Well, ummm, you can’t have the exact recipe, because we used all kinds of leftover dinner rolls and bread from previous meals this year that we had put into the freezer.  Then we added the apples from the apple crisp that we had leftover and put in the freezer a few weeks ago.  But if you follow this recipe using french bread and some sliced apples, you’ll come pretty close.

Caramel Apple Bread Pudding

Make in 12x18x2 inch cake pans (or 2 9×13 pyrex dishes)

Makes about about 35 servings per recipe

For 350 servings, make recipe 10 times

2 loaves French bread, crumbled or 1 inch cubes (about 16 cups)

4 cups sugar

16 TBSP melted butter (1/2 pound)

6 eggs, beaten

4 Tsp vanilla

2 Cups raisins

1 cups shredded coconut

6 cups cooked, sliced apples

2 Tsp cinnamon

2 Tsp nutmeg

6-8 cups milk

Place bread in large bowl. Combine all the rest of the ingredients, adding 6 cups of milk, reserving 2 cups. Stir into bread. Mixture should be very moist but not soupy. Add as much milk as needed to get desired consistency. Pour into buttered baking dish. Place into non-preheated oven. Bake at 350 degrees for approx 1 hour and 15 minutes, until top is golden brown.

Total for 350 servings:

160 cups bread

40 cups sugar

5 pounds butter

60 eggs

13 TBSP plus 1 tsp vanilla

20 cups raisins

10 cups coconut

6 TBSP plus 2 tsp each cinnamon, nutmeg

60-80 cups milk (5 gallons)

Caramel Topping for 350 servings, about 1 oz per serving:

9 Cups heavy whipping cream

4 1/2 cups butter

15 cups brown sugar

5 2/3 cups light corn syrup

9 tablespoons vanilla

Combine cream and butter and heat on medium low until butter is melted. Add in the brown sugar.  Stir over medium low heat until dissolved.  Stir in corn syrup.  Cook and stir 3-4 minutes or until blended. Simmer 15 minutes until desired thickness. Remove from heat and stir in vanilla.

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I had several requests to post the recipe for the lemon chicken.  I adapted a recipe from the Barefoot Contessa to make the Lemon Chicken and potatoes for our Greek dinner this week.  You can find the original recipe for four servings here:  Barefoot Contessa’s Lemon Chicken Breasts Recipe

Greek Baked Lemon Chicken and Potatoes

425 servings

240 pounds bone-in, skin-on chicken pieces (breast, thighs, drumsticks, wings)

25 cups olive oil (2 3L bottles)

42 cups dry white wine (2 5L boxes)

4 cups minced garlic

16 cups fresh squeezed lemon juice

4 cups dried oregano

2 cups dried thyme

½ cup salt

60 fresh lemons, cut in 8 wedges each

salt and pepper

105 pounds Roasted Yukon Gold “Baby Bakers” potatoes (7 cases with 6/2.5# bags per case from Sysco) or other pre-roasted potatoes

Preheat oven to 375* convection.

Combine garlic, white wine, lemon juice, oregano, thyme and ½ cup salt. Distribute evenly into 27 2x12x20 inch baking pans. Place chicken skin side up over the sauce. Brush the chicken with olive oil and sprinkle with salt and pepper. Tuck the lemon wedges among the pieces of chicken.

Bake for about 45 minutes or until chicken is almost done and skin is lightly browned. Top with 4 pounds pre-cooked, frozen potatoes. Continue to cook for an additional 15 minutes, or until potatoes are hot. Serve hot with the pan juices.

See you in Church next Wednesday night for Spaghetti!

Spaghetti Night, March 11, 2015



March 11, 2015

4:45 pm – 6:15 pm

Worship begins at 6:30 in the sanctuary.


Spaghetti with Meatsauce or Marinara

“Olive Garden” Style Italian Salad

Plain or Cheese Stuffed Bread Sticks

Fruit Pizza with Cookie Crust


All members and visitors please join us for dinner and worship.

Suggested donation … $3 for Kids under 12 … $5 for 12 & up

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