It's not just potluck anymore…

Archive for the ‘Recipe Index’ Category

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.

Sloppy Joes 3-29-17

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Last week we enjoyed chicken sandwiches, macaroni salad and black bottom banana cream pie.  Here’s a few pics from the dining room last week:

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I had a request from a blog follower for the recipe for the reuben casserole.  Here’s what we recommend after making it a couple of weeks ago.

REUBEN CASSEROLE:  For 12 Servings:

Layer in a half-sized disposable pan sprayed with non-stick spray:

1 loaf of rye bread (or sourdough if you prefer), cut or torn in 1 inch cubes

3 pounds cooked deli corned beef, sliced and roughly chopped

2 cups thousand island dressing

2 cups sauerkraut

Warm in 325* oven, covered with foil until heated through.  Remove foil and top with 2 cups shredded Swiss cheese.  Return to oven and bake until cheese is melted.

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.

 

 

Mardi Gras Dinner Tonight

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Join us for supper tonight, February 22nd at Calvary Lutheran Church.

We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert

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Dinner will be served from 4:45-6:15 pm. Suggested donations for dinner is $5 for adults and $3 for kids under 12, but no one will be turned away for inability to donate.

Here’s how we make the jambalaya for a crowd:

Sausage, Shrimp and Chicken Jambalaya for 400

Make in 10 steamtable pans, 40 servings per pan

6 pans with shrimp

4 pans no shrimp

 

Per pan:              Total:

(4#)                          40 pounds cooked chicken, shredded

(10# )     50 pounds andouille sausage, sliced

(3#  in 4 pans)    12 pounds precooked shrimp, remove tails

(4#)                     132 cups (40 pounds) chopped onions

(2#)                        68 cups  (20 pounds) chopped celery

(#2)                        68 cups (20 pounds) chopped green peppers (2-3 med/pound)

(1/4 cup)              2 ½ cups chopped garlic

(13 cups)            130 cups  (53 pounds) long grain rice

(1 64 oz)               80 cups Bloody Mary Mix (10 64 oz bottles)

(68 oz)                  85 cups Chicken Stock (680 oz)

(2 TBSP)              20 Tbsp Creole seasoning

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

 

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

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight if cooking the next day, or proceed with the rest of 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 to keep from drying out.  Uncover.  Add shrimp to pans as indicated above and stir to mix.  Continue to bake all pans for an additional 20 minutes.

 

We had a great group of helpers serving dinner last week and the lasagna, cherry crisp and garlic bread were a hit. “Better than Olive Garden” was overheard in the dining room.

Countdown to Christmas Menu

It’s the last Wednesday meal of 2016 at Calvary Lutheran Church, and it’s going to be a good one.  The best part is what comes after dinner.  In the worship service at 6:30, we’ll be treated to singing by all of our Wednesday school children up through 5th grade.  A wonderful live nativity will bring Christmas to life and remind us why we celebrate the season.  Please join us for dinner between 4:45 and 6:15 and stay for worship.

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Baked Ham

Broccoli Rice Casserole

Honey Glazed Carrots

Salad Bar

Homemade Brownies and M&M Cookie Bars

Here’s the recipe for the brownies we made today. The smell of warm chocolate was just heavenly while they were baking.

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Calvary Lutheran Brownies

Make 3x for 576 brownies (12 half sheet pans).  Each batch makes 4 half size sheet pans.  Cut brownies 8×6

 

3# unsweetened chocolate    (Total: 9#)

4 ½# butter     (Total: 13 ½ #)

34 eggs     (Total: 8 ½ dozen)

9# sugar    (Total: 27#)

2 oz vanilla    (Total: 6 oz)

3#  flour, sifted    (Total:  9#)

 

Using 3 separate saucepans, melt 3# chocolate and 4 ½# butter in each, melting carefully over a pan of simmering water.  Do not exceed 110*.  Remove from heat and cool to room temp.

In 3 large bowls, combine 34 eggs, 9# sugar and 2 oz vanilla in each.   Using mixer, whip each batch separately until thick and light in color.

Blend 1/3 of the egg mixture into the chocolate/butter to temper it, then fold in the remaining egg mixture.

Weigh 3# flour into each of 3 large bowls. Gently fold the flour into each batch.

Bake at 325* convection for 25-30 minutes or until firm to touch.

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Wednesday night programming resumes on January 11, 2017.

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.

Newchurchsupper news

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Without our volunteers, none of what we do here on Wednesday nights would be possible.  We are so grateful for these happy people, and the many more who aren’t pictured here, who give so willingly of their time and energy in the kitchen.

Schedule for Wednesday meals for the rest of 2016:

No meal next week, November 23rd.  Enjoy the Thanksgiving holiday with your family and friends.

December 7th and 14th we’ll be cooking for you, then there will be a break for Christmas until January 11th.

A few blog followers who run their own church suppers have asked for information about the chicken fried steak and chicken strips we serve.  We stack them vertically in steamtable pans and bake in the convection oven. The chicken fried steak was served with white pepper gravy made from a dry mix, also from Sysco.  Here are the labels:

 

 

Yesterday we made a double batch (600 cookies) of Double Chocolate Cookies, 10 pans of Rice Krispie Treats and lots of red and orange jello.

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Double Chocolate Cookies

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25 dozen (300) cookies using #40 purple disher

16 ½  cups flour

2 tsp baking soda

2 2/3 cup cocoa powder

4# butter

½ cup vanilla

8 cups sugar

8 cups brown sugar

8 eggs

1 cup milk

48 oz chocolate chips

Whisk together flour, baking soda and cocoa.  Cream butter and sugars until fluffy in large mixer.  Beat in eggs.  At low speed beat in vanilla and milk. Mix in the flour just until well blended.  Stir in the chocolate chips.  Use #40 disher, scoop up and level cookie dough, dropping onto parchment lined cookie sheets.  Bake for 10-12 minutes at 350* convection.  Remove from oven and cool slightly before removing from cookie sheets.

Here’s the original recipe that was adapted to make the big batch above:

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Good luck with your Thanksgiving turkey, and have a blessed holiday.

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