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: https://thenewchurchsupper.com/2017/12/12/meatloaf-dinner-12-13-17/
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).