This Wednesday night, please join us for dinner at Calvary Lutheran Church in the fellowship hall from 4:45 to 6:15 pm. After dinner, make your way into the sanctuary for a special advent treat. The Christmas story will be told using a live Nativity and music from all the preschool through 5th grade children. This will be the last Wednesday for education and meals until 2019. We will resume on January 9th and continue every week through April 10th.
Here’s what’s for dinner this week:
Lasagna and Garlic Toast
Black Forest Cake
Last week we made White Chicken Chili and White Chocolate Candy Cane Cheesecake. I’ll share the recipes with you.
White Chocolate Candy Cane Cheesecake
1 9 inch cheesecake = 12-14 servings
1 ½ cups graham cracker crumbs
3 Tbsp sugar
7 Tbsp melted butter
Grease a 9 inch springform pan with butter. Combine ingredients well and press into bottom and about 1 inch up the sides of pan. Place in refrigerator and chill until ready to use.
1 ½ pounds cream cheese, softened
¾ cup sugar
2 Tbsp flour
3 large eggs
1 large egg yolk
¼ cup heavy cream
4 oz white baking chocolate, melted
¼ tsp peppermint extract
Beat cream cheese until soft and creamy. Add the flour and sugar slowly until incorporated. Add eggs one at a time, beating after each addition. Mix peppermint extract with the cream and add it to the cream cheese mixture. Stir in melted chocolate. Pour filling over crust.
Bake 50 minutes at 300* convection or until center is almost set. Cool before removing rim. Refrigerate at least 4 hours before serving.
Serve with cool whip or whipped cream and chopped candy canes.
If you want to make 6 cheesecakes at a time like we did, here you go…
6 cheesecakes at a time:
Make 6 times for 36 cheesecakes. Cut into 12 pieces = 432 or cut into 14 pieces = 504.
(This amount will fit in our big mixer at one time.)
9 pounds cream cheese (3 bricks), softened
4 1/2 cups sugar
¾ cup flour
18 large eggs
6 large egg yolks
1 1/2 cup heavy cream
24 oz white baking chocolate, melted
1 1/2 tsp peppermint extract
White Chicken Chili
150 cups cooked chicken, cubed or shredded (about 50 # chicken breasts)
300 cloves garlic (50 TBSP=3 cups)
50 cups chopped onion (about 20 pounds)
200 oz canned diced green chilis
16 #10 cans Great Northern Beans, rinsed, divided
vegetable oil to sauté onions
40 54 oz cans chicken broth (You may want to decrease amount of chicken broth if you want chili a little thicker)
20 individual packets McCormick’s Tex-Mex Seasoning
15 cups lime juice
4 cups cornstarch
4 cups water
Boil chicken breasts and shred.
In food processor, mash 6 cans of beans with the minced garlic to form a paste.
Heat oil on griddle and sauté onions until tender. Combine onions, bean paste and Tex Mex seasoning. Divide and add to 5 roasters.
Heat to boiling, then cook on low for several hours. In the last hour, combine cornstarch and water. Add to chili to thicken.
Serve with shredded Monterrey jack cheese, sour cream and tortilla chips.
As always, we are so thankful for the volunteers who make dinner happen every week! See you in church on Wednesday night. Merry Christmas!
Comments on: "December 19, 2018 Menu" (2)
You all are amazing! You make it sound easy to cook for hundreds of people! ~Colette
Planning and organization is the key!