It's not just potluck anymore…

Archive for March, 2020

No Wednesday Meals

As you have probably guessed, there will be no Wednesday meals this month. Our last week is scheduled for April 1st, and as of today all South Dakota schools are closed for at least the next 2 weeks due to the corona virus outbreak. Here is a message from the pastors at Calvary:

To our CLC community,
When we decided to do a weekend Lenten preaching series on the theme “Making Change,” never in our wildest dreams did we imagine a CO-VID 19 pandemic. With the CDC placing new guidelines and limitations on gatherings of 50 or less people (with the recommendation of not meeting in groups of 10 or more), the pastors and staff of Calvary Lutheran Church are implementing new changes, closures and postponements for the remainder of the month of March. As we receive more direction from the CDC, state and local sources, we will make further and continued changes.

*No outside groups will be allowed to use the CLC facilities.
*No church-related small groups (Bible studies, quilters, circle groups, chimes, etc.) will meet in person. If you have questions about your groups, please contact the person who leads them.

March 18
*Wednesday worship, activities and events will be canceled for March 18.
*We will offer an ONLINE ONLY Wed. night worship at 6:30 pm. (The puppets will attend). Check our website for worship links at
*As we receive more information about school closures, we will be able to make further decisions regarding March 25.

March 21-22
*Saturday night and Sunday morning worship, activities and events will be canceled.
*We will offer ONLINE ONLY Holden Evening Worship on Sat., March 21 at 5:30 pm.
*We will offer one ONLINE ONLY worship on Sunday, March 22 at 10:15 am.
*Offerings can continue to be given through our Simply Giving program as well as other online options. Please contact the church office if you need more information.

Plan For Updates
Each Monday, the pastors, staff, and executive council will consult and evaluate the situation. On Tuesdays, we will share any updates and changes through social media and email. Because updates concerning CO-VID 19 happen quickly, we reserve the right to make adjustments outside of this time schedule as deemed necessary by the Executive Council and Pastors. Announcements about March 28-29 worship will be made March 24th.

We are asking you to think of ways in which to reach out to one another to check-in, to care, and to create connections through prayer. We will be doing the same. We are also working on creative ways to offer ministry opportunities through technology during these changing times. As always, please call the office if you have a prayer update, question or other need.

Please continue to breathe in God’s Spirit and presence and know that you are not alone.
Pastors Becky & David Piper and the CLC Staff

Menu March 11, 2020

Today’s Menu, 3-4-20

Last week we made Jambalaya in celebration of Mardi Gras and the beginning of the Lenten season. For dessert we made our version of the King Cake, using a cream cake mix and adding glaze and decorative sugars. Here’s the recipe for making Jambalaya for a crowd. You can use a spicy Andouille sausage, or just a good smoked link sausage if you want to keep it less spicy for a big crowd, or make some of each. Adding shrimp can also be an option, but since there are so many people out there with shellfish allergies we chose not to add it. We made our batch this time with just chicken and mild smoked sausage.

Sausage and Chicken Jambalaya for 500

Make in 10 full size 4” deep steamtable pans, 50 servings per pan

Per pan:                      Total:

(4#)      40 pounds cooked chicken, white or dark meat, shredded or chopped

(#4)       40 pounds andouille or mild smoked link rope sausage, sliced

(10 cups)                    100 cups diced onions

(5 cups)                       50 cups chopped celery

(5 cups)                       50 cups chopped green peppers

(1/3 cup)                     3 1/3  cups chopped garlic

(8 cups)                       80  cups  (40 pounds) long grain rice

(46 oz or 5 ¾ cup)    57 ½ cups Bloody Mary Mix  or use V-8 juice (10 46 oz cans)

(46 oz)                         10 46 oz cans Chicken Stock

(2 TBSP)                      1 ¼ cup Creole or Cajun seasoning

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

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

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight or proceed to finish 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 after stirring halfway through cooking (may need up to 2 more cups of either tomato juice or chicken broth if rice isn’t tender and all liquid has been absorbed.)  Cooking time will be longer if pans were refrigerated overnight.  When rice is done, remove foil and continue to bake pans for an additional 20 minutes if a light brown crust on top is desired.

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