All are welcome, members and visitors. Suggested donation is $5 for adults and $3 for children under 12
White Chicken ChiliServes 8
3 cups cooked chicken, cubed or shredded (or all the meat pulled from a cooked rotisserie chicken)
1 Tablespoon minced garlic
1 cup onion, chopped
1 4oz can diced green chilies
3 cans (15 oz each) Great Northern Beans, rinsed, divided
2 teaspoons olive oil
3 cans (14 1/2 oz. each) chicken broth
2 TBS McCormick’s Tex Mex seasoning, or other southwest seasoning
1/4 cup lime juice
1 tablespoon corn starch
1 tablespoon cold water
Serve with shredded Monterey jack or cheddar cheese, sour cream and tortilla chips
Saute onion and diced green chilies 4-5 minutes or until onion is tender. Add the minced garlic and saute another minute. Drain 1 can of the beans and mash to make a paste using a fork or food processor, adding some of the chicken broth to make mashing easier. Combine mashed beans and the Southwest seasoning, then add to the onions, pepper and garlic.
Put this mixture in the crock pot. Add Chicken, 2 remaining cans of beans, chicken broth and lime juice. Cook on low for 4-6 hours. In the last hour, combine corn starch and water in a small dish. Add to the chili to thicken.
Chili may also be cooked in a pot on the stovetop instead of a crockpot. After adding all ingredients, bring to a boil, then reduce to simmer for about an hour. Add the cornstarch mixed with cold water and continue simmer for another half and hour or so.
80 servings
30 cups cooked chicken, shredded or cubed (meat pulled from 8 rotisserie chickens is delicious and easy – they were $4.98 each at Sam’s Club this week)
1/2 cup minced garlic
10 cups diced onions
40 oz diced green chilis
4 #10 cans Great Northern Beans, rinsed and drained
Olive or canola oil to saute onions
8 cans (49 oz) chicken broth
1 1/4 cups McCormick’s Tex Mex seasoning (10 1.25oz packets) or other southwest seasoning mix
2 1/2 cups lime juice
2/3 cup cornstarch
2/3 cup cold water
Puree one can of the beans to make a paste. Saute the onions with the green chilis until onions are tender, adding the garlic for the last couple of minutes to keep from burning it. Add bean paste, tex mex seasoning, onion mixture, chicken broth and lime juice together into large pots on the stove. Bring to a boil, and reduce to simmer. Add shredded chicken, the rest of the beans and the lime juice. Continue to simmer for at least an hour. Mix the cornstarch and water, adding to the chili to thicken slightly. Continue to simmer for another 30 minutes or more.
During the weeks of Lent, Calvary Lutheran Church will have a worship service at noon, followed by a soup and dessert lunch in the fellowship hall. This week our menu for lunch will be White Chicken Chili, Cornbread, and Vanilla Ice Cream with Homemade Hot Fudge Sauce. All are welcome!
For supper this week, we’ll have pizza catered from Pizza Ranch with 5 different kinds of their specialty pizzas, in addition to cheese and pepperoni. Ask in the kitchen if you’d like your pizza gluten free (we’ll be keeping it warm for you). We’ll also have the usual salad bar, and for dessert we’ll serve up Pizza Ranch’s cherry, apple and “cactus” pizzas.
Dinner is served from 4:45 to 6:15. Worship service follows from 6:30-7:00pm. All members and visitors are welcome for dinner and worship. Suggested dinner donation is $5 for adults and $3 for children under 12.
Last week’s recipes were requested by a blog follower and fellow church cook. We served 375 people with Orange Chicken with an Asian vegetable blend, Oriental Coleslaw with Ramen Noodles, the weekly salad bar, and Mandarin Orange Cake for dessert. I’ll start with dessert first, because life’s too short not to…
Serves 40 in 12x20x2 inch cake pan, cut 8×5.
Make 14 times for 540 pieces (total ingredients needed is in parentheses)
FOR THE CAKE:
This recipe makes one 12x20x2 inch pan or two 9×11 inch pans
2 boxes (18.25 Oz. Box) Yellow Cake Mix, any brand will do (28 boxes total)
8 oz Margarine, Softened (7#)
28 oz Mandarin Oranges, drained, 1 Cup Juice Reserved (4 #10 cans)
8 whole Eggs (9 dozen plus 4)
2 teaspoon Vanilla Extract
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FOR THE TOPPING:
8 oz Vanilla Instant Pudding Mix (4 28oz packages)
40 oz Crushed Pineapple, Juice Reserved (6 #10 cans)
1 cups Powdered Sugar (14 cups)
8 ounces, fluid Frozen Whipped Topping (such As Cool Whip) (7 16oz containers)
Extra Mandarin Orange Slices, For Garnish
Preparation
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 12x20x2 inch baking pan and bake for 30 to 35 minutes, or until golden brown and set. Remove from oven and cool completely.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.
450 servings
Mix the following ingredients in large pots, bring to simmer:
3 gallons orange juice
24 cups brown sugar
9 cups orange marmalade (about 72 ounces)
6 cups soy sauce
½ cup parsley
4 Tbsp chili flakes
4 Tbsp minced garlic
2 Tbsp dried thyme
Mix 3 cups cornstarch with 3 cups cold water. Add to sauce and whisk. Simmer until thick. Remove from heat and add:
3 cups rice vinegar.
130 # tempura breaded frozen chicken breast nuggets or strips, cooked in oven at 350* for 20-30 minutes until 165* and lightly browned. Toss chicken with orange sauce. Keep warm until served, and if the crust becomes a little soggy, as ours did after sitting in the warming oven over 45 minutes, return to 350* oven for 5-10 minutes to crisp up again.
Serve with rice if desired and mixed vegetables. For 450 servings, we used three 30# cases frozen Sysco Stir fry Vegetable Blend, quickly cooked in boiling water. Have extra orange sauce and soy sauce available on the serving table for the rice and vegetables.
12 servings
Mix together just before serving so noodles don’t get soggy:
16 oz pre-shredded coleslaw mix
4 green onions, thinly sliced (about ½ cup)
1 3 oz pkg chicken or oriental flavored Ramen noodles, broken up
½ cup slivered almonds, toasted
½ cup sunflower kernels
Whisk dressing ingredients together:
½ cup vegetable oil
¼ cup vinegar
1 TBSP sugar
1/8 tsp pepper
Flavor packet from Top Ramen noodles
400 Servings:
30# coleslaw mix
16 cups green onions
33 pkgs ramen noodles
16 cups slivered almonds
16 cups sunflower kernels
16 cups vegetable oil
8 cups vinegar
1 cup sugar
4 TBSP pepper
33 flavor pkts from noodles
Calvary Lutheran Church’s seventh graders are learning about serving others as they celebrate a milestone tonight. With a little help from parents and friends, they will be serving a soup supper tonight from 4:45-6:15 before the Ash Wednesday worship service at 6:30. For more details about the menu, visit the church website at What’s for Supper
thenewchurchsupper 