It's not just potluck anymore…

Archive for October, 2019

Trunk or Treat, 10-30-19

Instead of the regular Wednesday programming, join us at Calvary Lutheran Church for a night of fun, games and food this Wednesday night. There will be trick or treating from the cars in the parking lot, games inside the church, and walking tacos for sale for supper.

Wednesday, October 30th, from 6:00 – 7:30 pm
– Trunks will run from 6:00-7:15 pm
– Costume Contest 7:20 pm for all the little critters.
     We will also announce the winners of the trunk competition at this time.

Admission is just $1 per person attending or 2 cans of food per person! All the proceeds and canned goods will go to Feeding SD.

Children and families trick-or-treat from car to car in the safety of the church property. Trunks are opened, decorated, and filled with treats from fellow Calvary members.

Need a good recipe for Pumpkin Spice season? We made some pretty good pumpkin bars a couple of weeks ago. Here’s the recipe:

Pumpkin Bars

Makes one half sheet pan: cut 2”x2” (8×5) makes 40 bars

    2 cups all-purpose flour

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 teaspoon salt

    2 teaspoons ground cinnamon

    1 teaspoon pumpkin pie spice

    1 cup vegetable oil

    15 ounce can pure pumpkin (not pumpkin pie filling)

    4 large eggs

    2 cups granulated sugar

Heat oven to 325*F convection.  Grease 17 x 11 x 1-inch pan and set aside.

In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.

In electric mixer, combine and mix well on medium speed the oil, pumpkin, eggs and sugar.  Stir in flour mixture, mixing on low speed until well combined.   Pour into prepared pan.

Bake for 20 to 25 minutes. Cool completely before frosting.

Cream Cheese Frosting:

    8 ounces cream cheese, softened

    ½ cup butter, softened

    1 teaspoon vanilla extract

    2 cups powdered sugar

In electric mixer, beat until smooth the cream cheese, butter and vanilla. Slowly add the powdered sugar and beat until well mixed. Spread on cooled bars.

To see more information about Calvary Lutheran Church, Rapid City, SD, please visit our website at

10-23-19 Menu

Meatloaf Dinner, 10-16-19

Join us for dinner tomorrow night at Calvary Lutheran Church, Rapid City between 4:45 and 6:15 pm. We’ll be serving Homemade Meatloaf, Corn, Dinner Rolls, Salad Bar and Pumpkin Bars.

Here’s a link to the meatloaf recipe that we use:

Our Gourmet Hot Dog Bar was a big hit last week. We served lots of fixin’s to go with our 3 different kinds of hot dogs.

We made apple crisp last week and served it with vanilla ice cream. This recipe calls for canned apples, but you can easily adapt it to use fresh apples which are so abundant this time of year.

Apple Crisp, 400 servings

Use 8 full size, 2 inch deep steamtable pans, or 8 12x20x2 inch cake pans

For each pan, mix together:

1 #10 can (this can size is about 6 pounds) unsweetened, sliced apples, solid pack with juice

1 Tablespoon cinnamon

1 teaspoon salt

1 1/2 cups sugar

1/4 cup lemon juice (optional)

Make topping for all 8 pans together in a very large bowl (or divide and make in several batches). Mix until crumbly, then sprinkle topping evenly over apples in pans (about 9 cups in each pan.)

Topping for 8 pans:

7 pounds all purpose flour

4 pounds rolled oats

8 pounds brown sugar

3/4 cup cinnamon

3/4 cup nutmeg (optional)

4 teaspoons salt

8 pounds butter, room temperature

Bake until topping is browned and crisp at 425* convection for 35-45 minutes. Cut or scoop into bowls (50 servings per pan).

Hot Dogs & Apple Crisp, 10-9-19

For our Oktoberfest meal last week, we served pork schnitzel, German potato salad, salad bar and kuchen. Here’s the recipe for our big batch of potato salad:

German Potato Salad

400 servings

100# Baby Bakers Yukon Gold potatoes, fully cooked and frozen. May also use frozen diced potatoes.

400 slices precooked bacon

50 cups diced onions (about 12# frozen diced onions)

4 ½ cups flour

3 cups white sugar

1 ½  cups salt

1/3  cup celery seed

1 ½ Tbsp black pepper

1 ½  cup whole grain mustard

25 cups water (if boiling potatoes, save this water from cooking the potatoes)

14 cups white vinegar

Bake potatoes as directed, then cut into quarters. If using frozen diced potatoes, boil to cook as directed.

Chop bacon and cook on griddle to crisp.  Remove bacon.  Add onions to bacon grease on griddle and cook until golden brown.

In bowl, whisk together flour, sugar, salt, celery seed, pepper.  Add to the saute’d onions and cook and stir until bubbly. 

Mix water, vinegar and mustard in large pot on stove.  Stir in onion mixture and bring to a boil, stirring constantly.  Boil and stir for 1 minute.  (If making the full recipe, will need to divide into several large pots to have room for adding potatoes.)

Carefully stir bacon and sliced potatoes into the vinegar water mixture, stirring gently until potatoes are heated through.  Serve warm.  (Alternatively, potatoes and bacon can be divided into 10 full size steamtable pans, then divide the onion mixture equally into the pans to mix with the potatoes.)

Schnitzel and Kuchen, 10-2-19

It’s October already, can you believe it! The forecast for tomorrow is cold and rainy with a chance of snow in the morning, a perfect day for some German comfort food. Did you know that kuchen is the official state dessert of South Dakota? We order our kuchen from Pietz’s Kuchen Kitchen in Scotland, SD. Tomorrow we’ll be serving their blueberry, strawberry rhubarb, cherry, peach and cottage cheese flavors.

Here’s a link to a story on the history of kuchen and a recipe for traditional German kuchen from South Dakota magazine.

Last week we made 480 servings of Black Forest Cake. It’s moist and chocolaty, with a hint of almond and bits of cherries.

Black Forest Cake

480 servings: 12 cakes in 12x20x2 inch pans.  Cut each in 40 pieces (8×5)

Each Cake: (Make 12 times)

2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 24 pkg)

6 eggs (Total: 6 dozen)

2 Tbsp almond extract  (Total: 1 1/2 cups)

2 21 oz cans cherry pie filling (Total: 504 oz, about 5 #10 cans)

2 cups semi-sweet chocolate chips (Total: 24 cups)

Mix together dry cake mix, eggs, extract, pie filling and chocolate chips, and stir until just combined.  Pour batter into greased pan.

Bake at 325* convection for 45 minutes or until center of cake springs back or toothpick comes out clean. Remove from oven and cool.


Melt chocolate with butter and milk, either in double boiler or in microwave (about 1 1/2 minutes on high).  Stir in sifted powdered sugar and beat until well blended. Spread over cooled cake. (It’s best to do one cake at a time, because glaze will be difficult to spread on cake as it cools.)

1 cup semi-sweet chocolate chips (12 cups)

2 Tbsp butter (Total: 1 1/2 cups)

1/4 cup milk (Total: 3 cups)

1 cup powdered sugar (Total:  12 cups)

Top cakes with cool whip or whipped cream and a maraschino cherry to serve.

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