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
Archive for October, 2016
Cornbread Dressing for a Crowd
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.
Sweet Potato Casserole for a Crowd
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
Total Ingredients:
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
Menu for October 19th, 2016
Chicken Alfredo Lasagna, Green Beans, Bread Sticks, Salad Bar, and Peaches & Cream Dessert
Dinner is served from 4:45-6:15 pm, followed by the Worship Service at 6:30.
Suggested donation for the meal is $5 for adults and $3 for children under 12
Our Mission Statement at Calvary Lutheran Church is
Equipped to Go! Love, Serve and Be the People of God!
Please join us for fellowship and worship, and if you’d like to help serve the people of God, you can volunteer in the kitchen and dining room any or every Tuesday morning or Wednesday afternoon and evening. Stop by the kitchen to sign up or call the office at 342-9043 and ask for Karla.
The Making of a Church Supper
On September 28th, we served about 500 people a meal of pasta, meatballs and marinara sauce, a salad bar, garlic bread and garlic knot rolls, and homemade cookies for dessert. Pre-cooked, frozen meatballs, are browned in the oven and then mixed with Sysco’s deluxe marinara sauce.
Lots of delicious greens are tossed together for the salad bar.
Frozen prepared garlic toast is loaded onto full size sheet pans, ready for the oven just before dinnertime.
Garlic knot rolls are made with by rolling pizza dough into knots, spraying with garlic mist and sprinkling with kosher salt and parmesan cheese before baking.
75 pounds of rotini noodles were cooked on Tuesday morning, rinsed in cold water and tossed with olive oil, refrigerated overnight, then boiled for 90 seconds just before serving to rewarm them.
100 dozen homemade cookies were baked on Tuesday morning.
And most importantly, you need good help at the end of the night for clean-up
The next week we served Johnsonville Beer Brats and hotdogs (pre-cooked, browned up on the grill), homemade warm German potato salad, a salad bar and chips.
Pre-made pie crust sheets were filled with apple pie filling and rolled up, sprinkled with cinnamon sugar and baked to make apple strudel.
3 different kinds of kuchen were delivered to us by Pietz’s Kuchen Kitchen in Scotland, SD for a special authentic German treat.
Roast Beef Dinner, October 12, 2016
On the menu tomorrow night at Calvary Lutheran Church:
Roast Beef, Au gratin Potatoes, Peas & Carrots, Dinner Rolls, Salad Bar, and Cherry Crisp
Dinner is served from 4:45-6:15pm, followed by worship at 6:30.
All are welcome!
Octoberfest Menu 10-5-16
Fall has arrived in the beautiful Black Hills of South Dakota!
Let’s celebrate the season together with an Octoberfest meal at Calvary Lutheran Church tomorrow night, October 5th from 4:45 to 6:15 pm. We’re serving up Bratwurst and Hot Dogs, Hot German Potato Salad along with our regular Salad Bar, and Kuchen and Strudel.
All are welcome, members and visitors alike. We ask for a suggested donation of $5 for adults and $3 for children under 12, but anything you can contribute to help pay for the cost of providing meals every Wednesday is much appreciated.
Join us after supper each Wednesday for a contemporary worship service at 6:30 in the sanctuary.
We’d also like to invite anyone with an interest in cooking or serving to please contact Karla and sign up. You can reach her by email at karla@calvaryrapidcity.org, by calling the church office at 342-9043, or just signing up on the volunteer form at the Welcome Center in the narthex. You’ll meet new people and make new friends as you get involved in this very rewarding ministry of our church. We need help cooking on Tuesday mornings from 9:30-noon and on Wednesdays from 1pm on. No experience necessary!
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