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Archive for the ‘Menus’ Category

TACO Wednesday! 9-19-18

 

Last Wednesday, we had a good crowd of 400 for our hamburger cookout.  Here’s a look at the dining room scene.  We hope to see you again next week. Bring your friends!

The S’mores Bars were a pretty big hit.  They are really gooey and rich (and a pain to cut), but worth the trouble I think.  Here’s the recipe for 1 pan.  We made 12!

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S’mores Bars  Servings: 576

12 pans/ 48 bars per pan: Make in 12x18x2 inch pans. Cut 6×8

To make 1 pan at a time:

Crust layer:

4 cup graham cracker crumbs

6 TBSP sugar

1/2 tsp salt

12 TBSP butter, melted

Combine ingredients and press into bottom of pan and along sides.  Refrigerate until chilled and set.

Brownie layer:

12 oz bittersweet chocolate, chopped (or bittersweet chocolate chips, may use semi-sweet)

1 1/2 cup butter (12 oz)

6 eggs

2 1/2 cups sugar

2 cups flour

2 tsp salt

1 TBSP vanilla

Melt chocolate and butter in microwave about 1 minute, until melted.  With hand mixer, beat sugar and eggs, then add melted chocolate and beat until smooth.  Stir flour, salt and then vanilla into mixture.  Spread brownie layer over graham cracker crust. Bake at 350* convection for 30 minutes, or until center is set when pressed with fingertip.

Topping:

7 oz marshmallow fluff (marshmallow cream)

2 TBSP milk

Whisk marshmallow cream and milk together, then spread over brownie layer.

8 oz miniature marshmallows

2 cup mini chocolate kisses

4 whole graham cracker boards, broken up

Sprinkle kisses and marshmallows over marshmallow topping, then scatter crumbled graham crackers over the top.  Bake at 350* convection for 5 minutes, or until kisses are glossy and the marshmallow topping is set.  Let cool in the pan, then cut into bars.

 

 

Total ingredients for 12 x recipe:

48 cups graham cracker crumbs  (about 12# graham crackers)

72 TBSP (4.5 cups) sugar

6 tsp salt

4.5 # butter

144 oz  (9 #) bittersweet chocolate

18 cups (9 #) butter

72 eggs (6 doz)

30 cups sugar

24 cups flour

24 tsp (8 TBSP) salt

12 TBSP vanilla

12 7 oz marshmallow cream jars

1 ½  cups milk

24 cups mini chocolate kisses

48 graham crackers

 

The worship service last week included a “Blessing of the Backpacks” for our kindergarteners.  Here’s a look at those energetic and adorable Calvary kids:

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Chinese New Year Menu

Calvary Lutheran Church

Wednesday Evening Meal

February 21, 2018

Dinner is Served from 4:45 to 6:15 pm

All are Welcome. Pay what you can, a donation of $5 for adults and $3 for children under 12 is suggested to cover costs of the meal.

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Orange Chicken and Rice, Ramen Noodle Slaw, Salad Bar and Pineapple Dream Cake

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A contemporary worship service follows supper at 6:30 pm. Please join us!

Ash Wednesday/Valentine’s Day Supper

Calvary Lutheran Church

Wednesday Evening Meal

February 14, 2018 from 4:45 to 6:15 pm



Lasagna, Caesar Salad, Garlic Toast and Cherry Poke Cake


We hope everyone has enjoyed the meals the last couple of weeks. The Super Bowl supper was a little chaotic because we tried to make separate tables for each of the items offered, as if you were at the stadium and could go to whichever window you wanted for nachos, hot dogs, wings or root beer floats. It didn’t work out that way, as people still wanted to get in one long line and it went pretty slowly.  Sorry for the confusion.

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Last week we served “Breakfast for Dinner” and received lots of complements on the addition of so much fresh fruit, along with omelets, french toast sticks, biscuits, yogurt, sausage, and ham. Thanks to all who filled out our surveys asking for your opinion on the food we serve on Wednesdays. If you missed your chance to fill one out last week, we’ll have more available by the kitchen window, and would love to hear your likes and dislikes. Or just stop in and chat with Karla or one of the other kitchen volunteers.

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Menu for January 24, 2018

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Wednesday Night Meal

January 24th from 4:45 to 6:15 pm

Calvary Lutheran Church

We invite all Calvary members and visitors to join us for supper! We ask for a donation of $5 for adults and $3 for children under 12, but pay what you can.

Roast Beef, Salad Bar, Corn Souffle and Green Beans

Peaches & Cream Cake

 

 

Menu for January 17, 2018

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.

 

Sloppy Joes

Diners 1-25-12

Broccoli Salad and Salad Bar

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Broccoli salad for a crowd

Tater Tots

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Ice Cream Bars

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Meatloaf Dinner, 12-13-17

CALVARY LUTHERAN CHURCH, RAPID CITY, SD

WEDNESDAY EVENING MEAL

DECEMBER 13, 2017

Please join us for dinner Wednesday night between 4:45 and 6:15 pm.  All members and visitors are welcome.  We ask for a donation of $5 for adults and $3 for children to cover the cost of the food.  A contemporary worship service with the praise band follows dinner from 6:30 to 7:00 pm.  The menu this week is:

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Meatloaf with Cheese and Garlic Mashed Potatoes

Salad Bar

Eggnog Cake

Here’s how we make meatloaf for a big crowd, using a recipe adapted from the Disney Family Cookbook:

Mean and Lean Meat Loaf 

For 480 servings, Make 12 times: Use 15 shallow steamtable pans, lined with pansavers, or use disposable full size pans.  Press 4/5ths of each batch into each pan flat like a cake. Combine the other 1/5 from 5 batches to make 3 extra pans. (We did this because the full 10# batch seemed too thick for the shallow steamtable pans.  If you want go ahead and make them thicker and just use 12 pans.)  When done, cut into 40 pieces (8×5)  You can also form each batch into individual loaves if you’d rather have slices of meatloaf instead of squares. 

For each batch, use the quantity listed first. The total for 12 batches is in parentheses.

10# lean ground beef  (120#)

10 eggs  (10 dozen)

5 cups rolled oats  (60 cups)

2 1/2 cups chopped onions  (about 12# diced frozen onions)

1 1/2 cups chopped green pepper  (18 cups)

½ cup plus 2 Tbsp steak sauce   (7 ½ cups)

2 1/2 cups catsup  (about 3 #10 cans)

5 tsp pepper   (20 TBSP)

2 ½  tsp salt  (10 TBSP)

2 ½ tsp basil  (10 TBSP)

2 ½ tsp garlic powder  (10 TBSP)

 

Sauce:

2 1/2 cups catsup  (30 cups, about 3 #10 cans)

1 cup packed brown sugar  (12 cups)

5 tsp ground mustard  (1 ¼ cups)

 

Mix ingredients, but don’t over mix or the resulting meatloaf will be too dense and dry. Don’t put the sauce on top until last half hour of baking.  Cover with foil and bake at 325* convection for 1 hour.  Remove foil, spread sauce on top of meatloaves and bake an additional ½ hour, until internal temp reaches 160*.  Let sit for 10 min. before slicing.

 

 

 

Beef and Broccoli Dinner, 11-29-17

Join us for dinner at Calvary Lutheran Church, Rapid City, on Wednesday night, November 29th.  Dinner service is from 4:45 to 6:15 pm, followed by the worship service from 6:30 to 7:00.

Here’s what we’ll be serving this week:

Beef and Broccoli with Steamed Rice

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Salad Bar

Bread Pudding with Vanilla Sauce

The week before Thanksgiving, we had a great crowd of almost 500 for a dinner of fried chicken from Pizza Ranch, corn, biscuits, salad, mashed potatoes and gravy, and warm apple crisp with ice cream.

Here’s the recipe for the apple crisp (we left out the toffee bits this time, and it’s still good)

Apple Toffee Crisp:  40 servings per 12x20x2 pan.  Make 13 times for 520 servings.  Use full size steamtable or disposable pans.

 

20 cups Apples per pan (To save time and effort, use cases of frozen, peeled sliced apples: 30#/case)   Total for 13 pans: 260 cups

If apples are frozen, bake apples first for 30 minutes at 350*.  Stir, then add the sugar, flour and butter (see below).

For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly.  Spread in bottom of greased baking pan.  Dot with ¼# cut up butter.

Crumble topping over the apples.  Bake at 350* for 45-50 minutes or until lightly browned and apples are tender.  Serve warm with ice cream.

Oatmeal Topping:  Per pan amount listed first, total for 13 pans in parentheses

Whisk together:

2 cups flour     (26 cups flour)

1 tsp cinnamon   (13 tsp cinnamon)

½ tsp baking powder    (6 ½ tsp)

½ tsp baking soda    (6 ½ tsp)

½ tsp salt    (6 ½ tsp)

Stir in:

1 cup sugar     (13 cups sugar)

16 oz toffee bits      (13# toffee bits)

2 cups uncooked rolled oats    (26 cups oats)

Melt ½# butter (Total 6 ½#)   and add to oat mixture, mixing until crumbs are formed.  Sprinkle crumb mixture over apples.

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