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Chicken Dinner Tonight

It’s a Calvary Lutheran Church favorite tonight…Pizza Ranch is delivering the chicken right to our dining room.

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As Pizza Ranch advertises on their website, “Get The Country’s Best Chicken, crispy on the outside and juicy on the inside!” 

The Calvary kitchen crew will add the mashed potatoes and gravy, biscuits, salad bar and an apple crisp for dessert.

For more information about Calvary Lutheran Church, Rapid City, SD, visit our Facebook page HERE or our website HERE

Menu November 1, 2017

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Calvary Lutheran Church

Wednesday Evening Meal

November 1, 2017 from 4:45 to 6:15 pm

All members and visitors are welcome to join us for dinner and worship.  The worship service is 30-40 minutes and begins at 6:30 pm.

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Pork Roast

Sweet Potato Casserole

Green Beans

Salad Bar

Cheesecake

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Suggested donation for dinner is $5 for ages 12 and up, $3 for kids under 12. All are welcome to dine regardless of ability to pay. Please help us offset the cost of the meal by donating what you can.

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Menu October 18, 2017

Wednesday Evening Meal at Calvary Lutheran Church

October 18, 2017

4:45 to 6:15pm.  All are welcome!

Suggested donation of $5 for adults and $3 for kids is appreciated.

Chicken Fried Steak and Mashed Potatoes

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Salad Bar and Pumpkin Pie

Here’s a little recap of dinners from the last few weeks.  Our first attempt at making our own pizza went pretty well, and we hope everyone liked it.  We made 120 pizzas using a frozen pizza crust from Sysco and various toppings, including sausage, peppers and onions, black olives, mozzarella, cheddar and parmesan cheeses, marinara sauce, mushrooms and pepperoni. The 120 pizzas were cut into 10 pieces each, and served our crowd of 475 with just a few pizzas leftover.

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In the worship service after the pizza dinner, the older kids from Wednesday school sang for us, and then we finished up the service singing along with the Praise Band.

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(This is a short video, which you might only be able to view if you go to the blog website thenewchurchsupper.com  It doesn’t seem to work well from the email)

We started off the month with an Octoberfest style meal of bratwurst and hotdogs, potato salad, calico baked beans, sauerkraut, sliced fresh apples with caramel dip and kuchen. To keep the apples from browning after slicing, we put into big tubs of ice water with a couple of tablespoons of salt and lemon juice added.

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Calico Beans for a Big Crowd:  550 servings

10# bacon, cut up

8# diced frozen onions

12 #10 cans baked beans (don’t drain)

4 #10 cans butterbeans, drained (or lima beans)

4 #10 cans cut green beans, drained (or 12# frozen beans)

4 #10 cans kidney beans, drained

3 #10 cans great northern beans

18 cups ketchup

18 cups brown sugar

6 cups white vinegar

2 ½ cups dry mustard

½ cup salt

Sauté bacon and onion until bacon is crisp and onions are soft. Mix all ingredients together. Bake for 1 ½ hours covered at 375*, then another hour or more uncovered to get thickened and baked.

 

Divide into 10 full size disposable pans:

1 ½ cup cooked, chopped bacon

½-¾ # cooked diced onion

1 can baked beans, with liquid

6 cups butterbeans beans

4 cups green beans

4 cups kidney beans

2 cups great northern beans

4 ½ cups sauce, or for each batch use  1 2/3 cup ketchup, 1 2/3 cup brown sugar, ½ cup white vinegar, 3 ½ TBSP dry mustard, 1 tsp salt

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Third graders received their Bibles that night at the Milestone celebration during worship. Parents and children shared the sign of the cross on their foreheads.

Next blog post, I’ll share the recipe for the Tiramisu bars we made for Italian night.

Have a wonderful week and enjoy the fall leaves and warm weather in Rapid City this week. (I took this on my walk near Canyon Lake park today.)

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Pizza Night, 10-11-17

On the menu for Wednesday, October 11th:

“Church-made Godmother’s” Pizzas

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Salad Bar

Chocolate and Vanilla Cupcakes

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

All are welcome to join us for dinner and worship that follows at 6:30pm.

 

Menu October 4, 2017

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Wednesday Evening Meal

October 4, 2017  4:45-6:15pm

Join us for a meal full of the flavors and aromas of fall.

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Bratwurst and Hotdogs

Potato Salad and Salad Bar

Baked Beans

Fresh Apples with Caramel Dip

Peach, Apple and Cream Cheese Kuchen

from the Pietz Kuchen Kitchen of Scotland, South Dakota

check out their website at  Pietz’s Kuchen Kitchen

Did you know that Kuchen is the State Dessert of South Dakota?

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Bring your family and your friends.  Suggested donation for dinner is $5 for adults, $3 for children under 12, but all are welcome regardless of ability to pay.  We look forward to seeing you in the dining room!

 

 

Menu for April 5, 2017

Chicken and Beef Fajitas

Chicken Tenders and Mac ‘n Cheese

Salad Bar and Dessert

Dinner is served from 4:45 to 6:15pm,

followed by worship in the sanctuary at 6:30pm.

All are welcome! Suggested donation is $5 for adults, $3 for kids under 12, but all are welcome to eat, regardless of ability to donate.

 

We’re down to the last 2 weeks of Wednesday school for this year. Where did the time go? This week will be classes as usual, but next week everyone is invited to experience the Journey to the Cross stations, either before or after the worship service. Dinner will be served at the usual time of 4:45 to 6:15pm.

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Here’s the recipe for a big crowd sized Black Bottom Banana Cream Pie that we served last week. One diner was overheard commenting that this pie is so good, she thinks they’ll serve it in heaven.

Black-Bottom Banana Cream Pie

490 servings: 14 cake pans (12x20x2) 35 servings per pan

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8 pounds butter, divided

70 cups crushed vanilla wafers (about 11#)

225 oz semi-sweet chocolate squares or chocolate chips.  (You can use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

112 bananas

216 oz Vanilla Instant Pudding (9 pkgs, 24 oz each)

27 quarts whole milk (6 3/4 gallons)

56 cups coolwhip

 

Melt 4 1/2 pounds of butter, stir in wafer crumbs and sugar.  Using the food processor to crush the cookies and combine with the melted butter works well.  Divide equally among the pans and to cover bottom of pans. Chilling the crust before adding the melted chocolate helps to spread the chocolate over the crumbs.

Microwave chocolate and 3 1/2 pounds of butter until butter is melted, or melt using a double boiler over a pan of simmering water.  Stir until chocolate is melted and mixture is well blended. (You can also use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)

Drizzle chocolate over bottom of crust and spread to cover.  Top with sliced bananas.

Beat pudding mix and milk until well blended.  Each package of pudding mix uses 3 quarts of milk.  Pour over bananas, top with cool whip. Cut into squares, 5×7.  It is easier to cut through the crust before refrigerating.

Menu for 3-22-17

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Some scenes from St. Patrick’s Day dinner last week:

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We got 2 for 1 cake servers this week. Thanks so much for helping out, you two!

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Happy St. Patrick’s Day!

 

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Green lemonade, broccoli salad, kiwi, grapes, reuben and rachel casseroles, and mint chocolate cake

The recipe for the Broccoli Salad for 300 servings:

24# fresh broccoli florets, trimmed and chopped

15 cups diced red onions

5 pounds bacon, cooked until crispy and diced

48 cups shredded cheddar cheese

1/2 cup white vinegar

2 gallons mayonnaise or miracle whip

10 cups sugar

Mix together first 4 ingredients. Combine vinegar, mayo and sugar for the dressing.  Use as much dressing on the broccoli as you like to reach the consistency that you want.

 

Here’s an alternative Broccoli Salad recipe we have used in the past:

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Broccoli Salad

350 servings, ½ cup each

24 lb. broccoli florets

150 slices Fully Cooked Bacon, cut into bite-sized pieces, fry to crisp

12 cups raisins (2 large pkg from Sam’s Club)

5 cups finely chopped red onion

6 cups Sunflower Kernels

24 cups KRAFT Coleslaw Dressing OR:

Dressing:

14 Cups Mayonnaise

2 Cup Vinegar

7 cups Sugar

TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.

 

 

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