Menu for Nov. 2, 2016
Wednesday Evening Meal
Calvary Lutheran Church
4:45 – 6:15 pm All are Welcome!
Loaded Baked Potato Bar with Assorted Toppings
Salad Bar and Corn Bread Muffins
Chocolate and Caramel Cake
Cornbread Dressing: Serves 500
60 boneless, skinless chicken breast halves (about 15#)
Make 14 9×13 pans cornbread (recipe below)
12 pounds day-old white bread, torn into small pieces
1 1/2 pounds butter or margarine
8 pounds chopped onions
4 bunches celery, chopped
5 50oz cans cream of chicken soup
7 ½ TBSP poultry seasoning
5 tbsp garlic powder
5 tbsp ground black pepper
7 ½ dozen eggs, beaten
8 50 oz cans chicken broth
Boil chicken breasts in large stockpot (may add some large pieces of carrots and celery) until meat is tender. Strain and reserve chicken broth. Shred chicken and set aside.
Make cornbread. When cool, crumble and mix with the white bread crumbs. Divide into 5 equal batches.
Melt butter or margarine and sauté chopped onions and celery until tender.
For each of the 5 batches, add 1 can cream of chicken soup, 1 ½ TBSP poultry seasoning, 1 TBSP garlic powder, 1 TBSP pepper, 18 eggs.
Add Onions and Celery mixture, evenly divided between the 5 batches.
Add shredded chicken, evenly divided between the 5 batches.
Add reserved broth from boiled chicken, then add more canned broth as needed to attain desired consistency. (About 6 quarts chicken broth from boiling chicken, and 7 or 8 cans of broth). Dressing should be very moist before cooking. Transfer to half or full size disposable steamtable pans. Bake at 350 degrees convection setting for 1 ½ to 2 hours covered, or until golden brown and hot throughout. Uncover for last 15 minutes to brown top.
Cornbread: 336 servings
Makes 14 9 x 13 pans: Cut each pan 4×6 for 24 servings (336 total)
This recipe makes 7 9×13 pans. Make recipe 2 times for 14 pans to make the dressing.
14 cups flour
10 1/2 cups yellow cornmeal
14 TBSP baking powder
3 ½ TBSP salt
28 eggs, beaten
14 cups milk
3 ½ cups melted shortening
Preheat oven to 400*. Grease glass 9×13 and metal cake pans well with shortening.
Mix together dry ingredients. In another bowl combine eggs and milk, then combine with the dry ingredients, mixing just until moistened. Stir in the melted shortening. Divide batter into the pans.
Bake about 20 minutes or until light brown.
It’s that time of year when we start craving those Thanksgiving comfort foods. If you need to make a big batch of sweet potatoes for your church supper, this is how we do it. You can add pecans in the topping if you’re not worried about nut allergies in your crowd. Here’s a previous blog post for Sweet Potatoes for 6 servings and for 300 servings: Sweet Potatoes Below is the recipe for 400 servings as requested by a reader today.
Sweet Potato Casserole 400 servings
16 half size disposable pans, ½ cup per serving, approx 25 servings per pan
175 cups mashed sweet potatoes (160# sweet potatoes, baked)
18 ¾ cups brown sugar
100 eggs lightly beaten (8 dozen plus 4)
20 TBSP vanilla
16 cups whole milk (or more if needed)
6 ¼ # melted butter
Divide total above into 5 batches to combine in mixer. Beat until smooth.
35 cups sweet potatoes
3 ¾ cups brown sugar
20 eggs, lightly beaten
4 TBSP vanilla
3 ¼ cups whole milk
1 ¼ # melted butter
Pour into a buttered pans. Bake at 325 for 45 min or until hot. Mix topping ingredients together and sprinkle over top. Bake an additional 30 minutes to brown.
Topping ingredients for all 16 pans: (Add after 45 min of cooking so top doesn’t burn) Divide evenly over all pans.
10 cups brown sugar
5 cup flour
2# melted butter
On the menu tomorrow night at Calvary Lutheran Church: