Calvary Lutheran Church Wednesday Meal on January 17, 2018
Served from 4:45 to 6:15
All Are Welcome! Bring your friends and family to dinner, stay for worship at 6:30 pm.
Broccoli Salad and Salad Bar
Ice Cream Bars
As requested by a blog reader, here’s the recipe for the Chicken Pot Pie that we made for dinner this week.
Makes 2 full size steam table pans (12x20x2), 48 servings
For 528 servings, make recipe 11 times (22 pans)
Total amount for 22 pans is in parentheses following the amount to use for 2 pans
5# cooked, shredded Chicken Breasts (Total 55# Pre-cooked) May use 140# uncooked, bone-in chicken breast or 80# boneless breasts and prepare as below)
5 ½ # frozen Mixed Vegetables (60#)
1# Chopped Onion (11#)
Vegetable or olive oil for sautéing
1 #3 Can (51 oz) Cream of Chicken Soup (11 cans)
1 #3 Can (51 oz) Cream of Mushroom Soup (11 cans)
3 Cups Milk (2 gallons, plus 1 cup)
2 tsp Pepper (7 TBSP plus 1 tsp)
1 TBSP Thyme (11 TBSP)
3 TBSP flour (2 cups plus 1 TBSP)
2 ½ Pastry Sheets. May use either pie crust dough or puff pastry dough (27 ½ sheets) 1 full sheet doesn’t cover, so use about ¼ of another sheet to cover the top.
Fruit pizza was a welcome taste of summer, as temperatures outside dipped into the single digits and the snow began to blow in. Fresh blueberries, strawberries and kiwi were on sale this week at the local grocery store, so we piled it high on the shortbread crust. Here’s the recipe on a previous blog post: Fruit Pizza