Menu for 11-30-16
Archive for November, 2016
Newchurchsupper news
Without our volunteers, none of what we do here on Wednesday nights would be possible. We are so grateful for these happy people, and the many more who aren’t pictured here, who give so willingly of their time and energy in the kitchen.
Schedule for Wednesday meals for the rest of 2016:
No meal next week, November 23rd. Enjoy the Thanksgiving holiday with your family and friends.
December 7th and 14th we’ll be cooking for you, then there will be a break for Christmas until January 11th.
A few blog followers who run their own church suppers have asked for information about the chicken fried steak and chicken strips we serve. We stack them vertically in steamtable pans and bake in the convection oven. The chicken fried steak was served with white pepper gravy made from a dry mix, also from Sysco. Here are the labels:
Yesterday we made a double batch (600 cookies) of Double Chocolate Cookies, 10 pans of Rice Krispie Treats and lots of red and orange jello.
Double Chocolate Cookies
25 dozen (300) cookies using #40 purple disher
16 ½ cups flour
2 tsp baking soda
2 2/3 cup cocoa powder
4# butter
½ cup vanilla
8 cups sugar
8 cups brown sugar
8 eggs
1 cup milk
48 oz chocolate chips
Whisk together flour, baking soda and cocoa. Cream butter and sugars until fluffy in large mixer. Beat in eggs. At low speed beat in vanilla and milk. Mix in the flour just until well blended. Stir in the chocolate chips. Use #40 disher, scoop up and level cookie dough, dropping onto parchment lined cookie sheets. Bake for 10-12 minutes at 350* convection. Remove from oven and cool slightly before removing from cookie sheets.
Here’s the original recipe that was adapted to make the big batch above:
Good luck with your Thanksgiving turkey, and have a blessed holiday.
November 16th Menu
Every week our menus are created to appeal to a wide variety of needs and tastes. For the last few years we have offered a salad bar with every meal and last year we added gluten-free main dish and dessert options. Karla made this week’s menu with the kids in mind, and for the kid hiding inside every grown-up who secretly yearns for mac and cheese and jello every once in awhile.
Dinner is served from 4:45-6:15pm. All are welcome!
Chicken Strips with Dipping Sauces
Macaroni and Cheese
Steamed Broccoli
Red and Orange Jello
Salad Bar
Rice Krispie Treats and Double Chocolate Cookies
Chicken Fried Steak Dinner 11-9-16
After this crazy election season, we all could use a little comfort food. Come on down to Calvary Lutheran Church on Wednesday, post-election day, for a little TLC. Stay for worship at 6:30 after dinner if you’d like. The music is always exceptionally good, sometimes the puppets come out, and the message of God’s love and grace is there for all. We are the family of God, and as Nora Ephron once said, “A family is a group of people who eat the same thing for dinner.” All are welcome at our table.
Last week we served dinner to over 400 with a baked potato bar, including chili, steamed broccoli, ham, bacon, cheese sauce, homemade cornbread muffins, and a decadent chocolate caramel cake for dessert. Here are a few photos from last week:
Chocolate Caramel Cake
Serves 40, Makes one 12x18x2 inch pan, cut 5×8.
Make recipe 8 times for 320 pieces. (Total for 8 cakes in parentheses)
(16 pkg) 2 pkg Pillsbury devil’s food cake mix
(48 eggs) 6 eggs
(8 cups) 1 cup vegetable oil
(8 cans) 1 can sweetened condensed milk
(96 oz) 12 oz caramel ice cream topping
(96 oz) 12 oz chocolate ice cream topping
16 oz Prepared chocolate frosting or 16 oz container cool whip
Bake cakes in 12x18x2 inch pans according to package directions. Remove from oven and immediately punch holes in it with the handle of a wooden spoon. Mix caramel topping with sweetened condensed milk in saucepan over low heat, stirring until smooth and blended. While cake is hot, pour caramel mixture over the entire surface. Top with chocolate sauce. Refrigerate. When ready to serve, spread with chocolate frosting or cool whip.
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