December was a busy month at Calvary Lutheran, with advent services filled with all kinds of music, a live nativity, a visit from St. Nick, Christmas Eve services, and meals on Wednesdays the first 3 weeks of December. We took a few weeks off for the holiday, and now are ready to resume Wednesday programming as usual on January 8th. Please join us! All Calvary members and visitors are welcome to come for dinner and stay for worship afterward.
Archive for the ‘Menus’ Category
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. http://www.kuchenkitchen.com/ 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. https://www.southdakotamagazine.com/cooking-kuchen
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.
Join us this week for Sloppy Joes, French Fries, Salad Bar, Rice Krispie Treats
Dinner service is from 4:45 to 6:15 pm, followed by a contemporary worship service lead by the praise band in the sanctuary. All members and visitors are welcome to join us for dinner. Please donate what you can to help cover the cost of the meal. We suggest $5 for adults and $3 for children.
Last week we kicked off the fall session of Wednesday school on September 11th, honoring the day of remembrance with a red, white and blue themed dinner. Here are a few photos of the meal:
First of all, I apologize for the lack of menu postings the last 2 weeks due to illness and travel. I probably need to get a blog assistance to keep things current when I can’t get to it. I heard they had about 300 in attendance for each of the last 2 weeks. Sometimes it’s hard to get out when the weather is so cold and icy, but the Wednesday meals and services still go on unless school is cancelled. The church website archives the videos of services that you can watch if you want to see what you missed when you can’t get there in person. Here’s the link to the service last week. The Wednesday school kids sang and Pastor David’s message focused on building relationships within the church https://vimeo.com/318734666
Menu for February 27, 2019
Chicken Pot Pie, Fruit Salad and Salad Bar
Chocolate and Vanilla Marble Cake
Here’s the recipe we made for the cakes. We will frost them with pre-made vanilla and chocolate frosting.
Chocolate Marble Sheet Cake
This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.
Make recipe 3 times for 360 servings in 12 half sheet pans.
6 cups butter (3#), softened
9 cups sugar
Beat butter and sugar in mixer until creamy.
Add 12 eggs, a few at a time, just until blended after each addition.
Add 4 Tablespoons vanilla
Whisk dry ingredients together:
15 cups flour
6 Tablespoons baking powder
1 Tablespoon salt
Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.
Divide 8 cups of the batter into a separate bowl. Stir in 1 ½ cups unsweetened cocoa, 1 cup hot water and 1 ½ cups sugar.
Spread vanilla batter into 4 greased half sheet pans. Spoon chocolate batter on top and swirl into vanilla batter with a knife.
Bake at 300* convection for 25-30 minutes. Cool completely before frosting.
Wednesday Evening Meal Menu for January 16, 2019
Meatloaf and Mashed Potatoes and Gravy
Fruit Streusel Dessert Bars
Dinner is served from 4:45 pm to 6:15 pm. All are welcome! Please bring your friends and neighbors, enjoy dinner together and stay for worship afterwards from 6:30-7:15.
We ask that you help us cover the food costs of our meals by contributing whatever you can to our donation jar when you sign in. Our suggested donation is $5 for adults and $3 for children. Thank you for helping us keep this ministry going.
At the last meal before our Christmas break, we served over 500 people lasagna, salad, garlic bread and black forest cake. The live nativity worship service that followed dinner was outstanding, thanks to our staff and worship team. All of the Wednesday school preschoolers up through 5th graders sang beautifully for us as we heard the Christmas story and watched the angel, the shepherds, the holy family and the wise men gather near the altar. It was a wonderful reminder of why we come each week to learn and worship together.
We had some good help in the dining room too, as we welcomed home some of our college students who pitched in to serve.
The black forest cake was a favorite, rich and chocolatey with cherry pie filling mixed in, topped with whipped cream and a cherry.
Here’s the recipe:
Black Forest Cake
440 servings: 11 cakes 12x20x2 inch pans. Cut each in 40 pieces (8×5)
Each Cake: (Make 11 times)
2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 22 pkg)
6 eggs (Total: 5 ½ dozen)
2 Tbsp almond extract (Total: 22 Tbsp)
2 21 oz cans cherry pie filling (Total: 462 oz, about 5 #10 cans)
2 cups semi-sweet chocolate chips (Total: 22 cups)
Mix together 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 to 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool.
Glaze: Melt chocolate with butter and milk. Stir in powdered sugar. Spread over cooled cake. For each cake, make 1x. For 11 cakes, make the total in parentheses.
1 cup semi-sweet chocolate chips (11 cups)
2 Tbsp butter (Total: 22 Tbsp)
4 Tbsp milk (Total: 2 ¾ cups)
1 cup powdered sugar (Total: 11 cups)
Top with cool whip or whipped cream and a cherry.
Last week we made a meal that kids really loved, and the grown-ups didn’t seem to mind either: chicken strips, mac and cheese, salad and pudding dirt cups.
Here’s the ingredients you need to make 400 Dirt Cups:
10 gallons cold milk, 2% or whole
5 28 oz pkgs Chocolate Instant Pudding & Pie Filling
5 28 oz pkgs Vanilla pudding
10 16 oz containers prepared whipped topping
4 2.5# bags crushed OREO Chocolate Sandwich Cookies, finely crushed, divided
400 paper or plastic cups (6 to7 oz.) or dessert dishes
400 worm-shaped chewy fruit snacks
Prepare chocolate pudding as directed. Mix in ½ the whipped topping.
Prepare vanilla pudding as directed. Mix in ½ the whipped topping.
Layer small amount of “dirt”, vanilla pudding, “dirt”, chocolate pudding, “dirt”. Refrigerate. Add worm before serving.
Today we made 480 servings of meatloaf, but if you’d like the recipe for your family, here’s the link from a previous year’s post: https://thenewchurchsupper.com/tag/meatloaf-recipe/
If you need to serve a big crowd, here’s the recipe in large quantities.
Mean and Lean Meat Loaf, adapted from Disney’s Family Cookbook
For 480 servings, make the recipe 12 times, divided into 15 shallow steam table pans, lined with pansavers to make clean-up easy, or use disposable full size pans. Press 3/4ths of each batch into each pan flat like a cake. Combine the other 1/4 from each batch to make 3 extra pans. (We did this because the full 10# batch seemed too thick for the shallow steam table pans. (If you want, go ahead and make them thicker and just use 12 pans, but they may need to cook a little longer.) When done, cut into 32 pieces (8×4) for the 15 pans, or 40 pieces (8×5) if using 12 pans.
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 steak sauce (7 ½ cups or 4 15 oz bottles)
2 1/2 cups catsup (about 3 #10 cans)
5 tsp pepper (20 TBSP)
2 ½ tsp salt (10 TBSP)
2 ½ tsp dried basil (10 TBSP)
2 ½ tsp garlic powder (10 TBSP)
Sauce for topping:
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 well. Don’t over mix or the resulting meatloaf will be too dense and dry. Bake at 325* convection for 1 hour, covered with foil. Mix total ingredients for the sauce and divide evenly on top of partially baked meatloaves. Bake an additional 30 minutes, or until internal temp reaches 160*. Let sit for 10 min. before slicing.
See you in church! Volunteers are always welcome in the kitchen and dining room. Just stop in and ask how you can help.
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!
Calvary Lutheran Church
Rapid City, South Dakota
Wednesday Evening Meal
November 7, 2018
Dinner is served from 4:45 to 6:15 pm. All are welcome!
Oven Roasted Baby Potatoes
To help cover the cost of food purchased, we request a donation of $5 per adult and $3 for children under 12, but please pay what you can.