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MENU 12-7-16 and Recipes

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As requested by a blog follower, I’m posting the recipe for the Salisbury Steak that we made last week.

This makes 100 steaks and we made the recipe 5 times for 500.

20 pounds ground beef (no more than 24% fat)

1 pound 8 oz bread crumbs

6 large eggs

2 cups water

2 cups beef stock

1 cup non-instant, non-fat dry milk

1 cup dehydrated onions

1/2 cup parsley flakes

1 Tbsp black pepper

Mix ingredients well, preferably by hand instead of in a mixer so you won’t overmix it.  Portion steaks onto un-greased sheet pans covered in foil, using a 1/3 cup scoop. Flatten into oval patties.  Bake until browned in convection oven at 300 degrees for 15-20 minutes. Transfer to steamtable pas and keep warm.  Serve with mushroom gravy and egg noodles (40 pounds dry noodles, cooked as directed).

Mushroom Gravy: This makes 44 quarts of gravy; 470 servings, 3 oz each

2 packages brown gravy mix (sysco brand)

9 #3 cans cream of mushroom soup (46 oz)

14 #3 cans beef broth

4 #10 cans sliced mushrooms

For dessert we made Angel Food Cake Rolls filled with Strawberry Yogurt Filling

Angel Food Cake Roll

Makes 1 roll: cut into 14 slices and top with strawberry

For 672 servings, make cake 48 times

 

1 16 oz pkg angel food cake mix  (48)

5 tsp powdered sugar  (about 3 cups)

1 ½ oz instant vanilla pudding mix  (72 oz)

8 oz strawberry yogurt

Red food coloring

8 oz whipped topping  (24 16 oz containers)

 

Mix cake mix as directed on box. Line bottom of half size sheet pan with parchment and spread batter evenly into pan.  Bake at 325* for 20 minutes.

Cool cake 5 minutes, then run a knife around edges to loosen. Turn cake onto powdered sugar dusted parchment paper or kitchen towel. Peel off the parchment paper.  Roll up the cake in the towel starting with the short side. Let cool completely.

Whisk together the yogurt, pudding mix and food coloring (to desired color).  Fold in whipped topping.

Unroll cake; spread filling evenly over cake and roll up.

Dust with powdered sugar, cover, and freeze.  Remove from freezer 30 minutes before slicing with a serrated knife.

Chicken Fried Steak Dinner 11-9-16

After this crazy election season, we all could use a little comfort food.  Come on down to Calvary Lutheran Church on Wednesday, post-election day, for a little TLC.  Stay for worship at 6:30 after dinner if you’d like.  The music is always exceptionally good, sometimes the puppets come out, and the message of God’s love and grace is there for all.  We are the family of God, and as Nora Ephron once said, “A family is a group of people who eat the same thing for dinner.”  All are welcome at our table.img_2167

Last week we served dinner to over 400 with a baked potato bar, including chili, steamed broccoli, ham, bacon, cheese sauce, homemade cornbread muffins, and a decadent chocolate caramel cake for dessert. Here are a few photos from last week:

Chocolate Caramel Cake

Serves 40, Makes one 12x18x2 inch pan, cut 5×8.

Make recipe 8 times for 320 pieces. (Total for 8 cakes in parentheses)

 

(16 pkg)  2 pkg Pillsbury devil’s food cake mix

(48 eggs)  6 eggs

(8 cups)  1 cup vegetable oil

(8 cans) 1 can sweetened condensed milk

(96 oz)  12 oz caramel ice cream topping

(96 oz)  12 oz chocolate ice cream topping

16 oz Prepared chocolate frosting or 16 oz container cool whip

 

Bake cakes in 12x18x2 inch pans according to package directions.  Remove from oven and immediately punch holes in it with the handle of a wooden spoon.  Mix caramel topping with sweetened condensed milk in saucepan over low heat, stirring until smooth and blended.  While cake is hot, pour caramel mixture over the entire surface. Top with chocolate sauce.  Refrigerate.  When ready to serve, spread with chocolate frosting or cool whip.

Menu for October 19th, 2016

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Chicken Alfredo Lasagna, Green Beans, Bread Sticks, Salad Bar, and Peaches & Cream Dessert

Dinner is served from 4:45-6:15 pm, followed by the Worship Service at 6:30.

Suggested donation for the meal is $5 for adults and $3 for children under 12

Our Mission Statement at Calvary Lutheran Church is

Equipped to Go!  Love, Serve and Be the People of God!

Please join us for fellowship and worship, and if you’d like to help serve the people of God, you can volunteer in the kitchen and dining room any or every Tuesday morning or Wednesday afternoon and evening. Stop by the kitchen to sign up or call the office at 342-9043 and ask for Karla.IMG_2753

Octoberfest Menu 10-5-16

Fall has arrived in the beautiful Black Hills of South Dakota!

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Let’s celebrate the season together with an Octoberfest meal at Calvary Lutheran Church tomorrow night, October 5th from 4:45 to 6:15 pm.  We’re serving up Bratwurst and Hot Dogs, Hot German Potato Salad along with our regular Salad Bar, and Kuchen and Strudel.

All are welcome, members and visitors alike. We ask for a suggested donation of $5 for adults and $3 for children under 12, but anything you can contribute to help pay for the cost of providing meals every Wednesday is much appreciated.

Join us after supper each Wednesday for a contemporary worship service at 6:30 in the sanctuary.

We’d also like to invite anyone with an interest in cooking or serving to please contact Karla and sign up. You can reach her by email at karla@calvaryrapidcity.org, by calling the church office at 342-9043, or just signing up on the volunteer form at the Welcome Center in the narthex. You’ll meet new people and make new friends as you get involved in this very rewarding ministry of our church.  We need help cooking on Tuesday mornings from 9:30-noon and on Wednesdays from 1pm on.  No experience necessary!

 

Italian Dinner 9-28-16

Last week we had a full house of 560 for our chicken dinner.  We served 1000 pieces of chicken from Pizza Ranch, and we’re sorry if anyone had to wait a little for the chicken to arrive.  We were amazed at how fast they were able to cook up an extra hundred pieces and get it delivered before the end of dinner service. Here are a few snaps from the dining room on Wednesday night:

This week we’ll be having an Italian Dinner of rotini pasta with spaghetti sauce and meatballs, caesar salad bar, fruit salad, garlic knot rolls, and homemade cookies for dessert.

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Dinner starts at 4:45 pm and ends at 6:15 pm.  Worship begins at 6:30, with a special presentation of Bibles to our 3rd graders in the Milestone Celebration.  We hope you can join us to celebrate with them and their families.

BANANA CAKE for a Crowd with Cream Cheese Frosting

Here’s the recipe for the banana cake we made this week.  This recipe makes 5 9×13 size cakes, cut into 24 pieces per cake.  We made the recipe 5 times for a total of 600 pieces of cake, using 12 1/2 pans (12x20x2 inch size plus 1 9×13 pan).

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16 1/4 cups flour

2 1/2 Tablespoons baking soda

2 1/2 teaspoons salt

1 pound plus 14 ounces unsalted butter, at room temperature

10 cups sugar

15 large eggs

10 cups mashed ripe bananas

3 Tablespoons vanilla

7 1/2 cups buttermilk

Preheat oven to 350*. Grease bottom and sides of cake pans.

Sift or whisk together dry ingredients in a large bowl.

In large mixer bowl, beat butter until light and fluffy, about 3 minutes. Add sugar, beat until smooth.

Add eggs, mix well, then add in bananas and vanilla. Mix until combined.

Add half the flour mixture, beating on low just until incorporated, about 1 minute.  Add buttermilk, beat about 15 seconds.  Add remaining flour, beat just until combined, scraping bottom as needed.

Pour cake into cake pans. Batter should be about halfway up sides of pans.

Bake for 40-45 minutes, rotating pan halfway through baking.

Cool cakes completely before frosting.

Cream Cheese Frosting for 12 1/2 cakes (12x20x2 inch). We divided this into 2 batches in our large Berkel mixer.

5 pounds butter, softened

10 pounds cream cheese, softened

7 Tablespoons vanilla

18 pounds powdered sugar

Beat together butter and cream cheese until well blended.  Beat in vanilla, then slowly add powdered sugar, blending well after each addition.

Aloha Party, Wednesday April 13th

The last Wednesday education and dinner night for the 2015-16 school year is here already!  Back by popular demand, the last supper will be Hawaiian style again this year.

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Polynesian Pork Roast, Coconut Rice, Tropical Fruit Salad, Salad Bar, Pineapple Dream Cake and Banana Pudding

Dinner is served from 4:45 – 6:15pm, followed by a worship service from 6:30 to 7:00. The Wednesday school kids are singing for us this week. Don’t miss it!

Last week we had great attendance for dinner and the milestone celebration:

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Dirt Cups with gummy worms makes this guy very happy.

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What a great place to have dinner with friends.

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Making homemade Whoopie Pies takes lots of Marshmallow Fluff and time, but the verdict from the kids is a big thumbs up!

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The kids were invited up to sing Victory Chant with the band at the end of worship:

Dinner and Easter Walk

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It’s Holy Week at last, and Calvary Lutheran Church is hosting a special Easter Event on Wednesday night.  There will be dinner as usual from 4:45-6:15pm, featuring Pizza Ranch’s delicious Broasted Chicken.  Either before or after eating dinner, everyone is invited to head upstairs in the education wing to participate in an Easter Walk through several Faith Discovery stations.  There will also be a worship service as usual from 6:30 to 7:00.  All members of Calvary and visitors are invited to come for dinner, worship and the Easter Walk.

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Menu for Wednesday night, March 23, 2016

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Pizza Ranch Broasted Chicken, Cheesy Church Potatoes, Fruit Salad, Broccoli Salad, Salad Bar and Cherry Crisp

I’ve posted the recipe for the Cheesy Church Potatoes before.  Here’s the link to help you find it if you’re interested:  Cheesy Church Potatoes

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