It's not just potluck anymore…

Archive for February, 2017

Ash Wednesday Service and Meal 2017

Calvary’s 7th Graders and their families will be celebrating a Milestone of service to others this Wednesday. They will put their intentions into action as they prepare and serve the evening meal for us.  Please join them for a Baked Potato and Chili Supper from 4:45-6:15pm on March 1st.  The Ash Wednesday worship service will follow at 6:30pm.

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Last week we enjoyed a little taste of Mardi Gras and and an early Fat Tuesday with andouille sausage and shrimp jambalaya and bread pudding. The high school youth of our church led the worship service and shared their message to “Love One Another” and pay forward a kindness to others. Over 50 high school students participated in our services on Wednesday, Saturday and Sunday. A huge thank you to these kids and their faithful leader, Tom Martin, for sharing their inspirational talents with us.

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Category:

Menus, Photos

Mardi Gras Dinner Tonight

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Join us for supper tonight, February 22nd at Calvary Lutheran Church.

We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert

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Dinner will be served from 4:45-6:15 pm. Suggested donations for dinner is $5 for adults and $3 for kids under 12, but no one will be turned away for inability to donate.

Here’s how we make the jambalaya for a crowd:

Sausage, Shrimp and Chicken Jambalaya for 400

Make in 10 steamtable pans, 40 servings per pan

6 pans with shrimp

4 pans no shrimp

 

Per pan:              Total:

(4#)                          40 pounds cooked chicken, shredded

(10# )     50 pounds andouille sausage, sliced

(3#  in 4 pans)    12 pounds precooked shrimp, remove tails

(4#)                     132 cups (40 pounds) chopped onions

(2#)                        68 cups  (20 pounds) chopped celery

(#2)                        68 cups (20 pounds) chopped green peppers (2-3 med/pound)

(1/4 cup)              2 ½ cups chopped garlic

(13 cups)            130 cups  (53 pounds) long grain rice

(1 64 oz)               80 cups Bloody Mary Mix (10 64 oz bottles)

(68 oz)                  85 cups Chicken Stock (680 oz)

(2 TBSP)              20 Tbsp Creole seasoning

(1/2 can)              5 #10 cans diced tomatoes

 

Saute sausage over medium high heat, add shredded or chopped chicken to brown.  Remove to steamtable pans.

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight if cooking the next day, or proceed with the rest of recipe.

Add liquids, seasoning, tomatoes and rice to pans.  Cover with foil.  Cook at 350* convection for 1 ½ hours, stirring halfway.  Add additional liquid as needed to keep from drying out.  Uncover.  Add shrimp to pans as indicated above and stir to mix.  Continue to bake all pans for an additional 20 minutes.

 

We had a great group of helpers serving dinner last week and the lasagna, cherry crisp and garlic bread were a hit. “Better than Olive Garden” was overheard in the dining room.

Category:

Main Dish Recipes, Menus, Uncategorized

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Lasagna Dinner, 2-15-17

Calvary Lutheran Church

Wednesday Evening Meal

February 15, 2017 from 4:45-6:15pm

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Four Cheese Lasagna with Italian Sausage and Pepperoni

Caesar Salad and the Salad Bar

Garlic Toast

Cherry Crisp

Calvary Lutheran in Rapid City is on Facebook here: Calvary’s Facebook Page  There’s a cool new video about our church on this page that you can find if you go back to where it was posted on February 8th. (I would embed it here if I wanted to pay more for my wordpress blog every month so I could add videos.)

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Last week we served French Dip sandwiches, fries, Italian Pasta Salad and Valentine Red Velvet Cupcakes. Thanks to our confirmation kids and the adult volunteers who come to serve and help scrape and wash dishes every week. We couldn’t do it without you!

Happy Valentine’s Day!

 

Category:

Menus, Uncategorized

Menu for 2-8-17

Calvary Lutheran Church

Rapid City, South Dakota

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February 8, 2017

   Serving from 4:45-6:15 pm

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French Dip Sandwiches, Italian Pasta Salad, Salad Bar, French Fries and Cupcakes

 

The recipe for the Italian Pasta Salad was given in an older post on this blog. You can find it Here

French Dip Roast Beef Sandwiches

600 Sandwiches, about 5 oz beef each

Make about 7 oz per person, uncooked weight

260# for 600 servings

Order Beef, Eye of Round Roasts.   Each case weighs between 60 and 90 pounds. Each roast weighs between 4-6#,  15 roasts per case. Put 2 roasts in each pan.  (Total 22 1/2 pans)

Add to each pan:

3 cans beer    (68 beers)

1  50 ounce can beef broth   (23 cans)

2 packages dry onion soup mix  (46 pkgs: mix each 2  with 64 oz water) or use 1  can (50 oz) of French Onion Soup

Cover with foil.

Bake on high fan setting at 400* convection for 30 minutes.  Reduce to 375* low fan setting for 4 hours or more (until tender).

Cool enough to be able to handle, slice while still warm.  Save juice for dipping sandwiches.  Serve juice in small cups.  Use crusty buns for the sandwiches.

 

 

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Uncategorized

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