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Meatloaf Dinner, 1-16-19

 Wednesday Evening Meal Menu for January 16, 2019

Meatloaf and Mashed Potatoes and Gravy

Salad Bar

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.

You gotta love Pastor Becky’s Christmas spirit!

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:

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

DIRECTIONS:

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.

Meals Resume Nov 7th

downloadWe are taking off Halloween night from church activities so you can enjoy Trick or Treating with your family.

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See you next Wednesday night for roast beef dinner!

 

A few photos of our pasta meal on October 17th:

Need a big batch brownie recipe?  We made this one 3 times, for 480 brownies.  Only 1 pan leftover after serving 400 people.

Hershey Syrup Brownies

160 brownies

Makes 4 cake pans 20x12x2, cut 5×8 for 40 servings per pan

 

2 pounds softened butter

8 cups sugar

32 eggs

1 #10 can (8 pounds)  Hershey’s Chocolate Syrup

8 cups flour

3 tablespoons vanilla

 

Cream butter and sugar together in mixer until well blended.  Beat in eggs, the the chocolate syrup and vanilla. Add flour and combine just until well mixed.  Divide batter into 4 greased cake pans.  Bake at 325* convection for 30 minutes.  Top cake with warm frosting.

 

Frosting for 4 pans:

1 ¼  cup sugar

¾  pound butter

1 ½ cups milk

4 cups semi-sweet chocolate chips

 

Boil the sugar, milk and butter.  Remove from heat.  Add the chocolate chips, stir until melted.  Spread frosting on brownies.

 

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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Cherry Cake and Lasagna Recipes

Cherry Poke Cake

A perfect cake around Valentine’s Day. Actually, any day is a good day for this cake. Change up your jello flavor and pie filling topping or use fresh fruit for variety. It’s a classic. IMG_6775

20 servings (We doubled the recipe to bake in our 12x20x2 inch cake pans, serves 40. Then we made it 10 times to serve 400 slices)

1 package white cake mix (eggs, water and oil will be needed as directed on the box, depending on which kind of cake mix you buy)

1 package (3 oz) cherry Jello

1 ½ cups boiling water

1 package (8 oz) cream cheese, softened

2 cups whipped non-dairy topping

1 can (21 oz) cherry pie filling

 

Prepare cake mix according to package directions. Bake in greased 9 x 13 baking pan at 350* for 30-35 minutes or until toothpick comes out clean.

 

Dissolve jello in boiling water. Cool cake on wire rack for 5 minutes. Poke holes all over top of cake with a fork or wooden skewer.  Gradually pour jello over cake.  Cool for 15 minutes. Cover and refrigerate for 30 minutes.

 

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping. Carefully spread over cake.  Top with pie filling.  Cover and refrigerate for at least 2 hours before serving.

 

Calvary Lutheran Lasagna

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464 Servings: This recipe makes 29 pans. We use half size disposable pans, 2 1/2” deep x 9 x 13 inches. Each pan is cut into 16 pieces (4×4)

 

20 pounds lean ground beef (at least 90% lean)

40 pounds Italian bulk sausage (may use mild or spicy, or a combination)

10 pounds pepperoni slices (just a rough estimate)

15 pounds chopped onions

5  #10 cans tomato sauce, or may use Marinara Sauce or Spaghetti Sauce

2  #10 cans tomato paste

14 cups hot water

1 ¼ cups beef soup base or beef bullion concentrate

3 ½ cups dried parsley

3 ½ cups dried Italian seasoning

2 cups minced garlic, or ¾ cup garlic powder

18 pounds cream cheese, at room temperature

15 pounds cottage cheese

10 pounds sour cream

7 dozen eggs

30 pounds (3 10# cases, 32 5 oz noodles/case) of frozen “no boil” lasagna sheets, keep frozen

25 pounds shredded mozzarella cheese

5 pounds shredded parmesan cheese

 

Saute onions with olive oil on griddle until softened and clear but not browned.  Brown ground beef and sausage, draining off as much grease from the sausage as possible. Divide onions and meats into 4 large roasting pans.  Divide tomato sauce, tomato paste, and seasonings evenly into the four roasters. Dissolve beef base in hot water, divide evenly into the roasters.  Bring to a boil and simmer at least 10 minutes.

 

Beat eggs and set aside.  Using large mixer, beat cream cheese until smooth.  Beat in the sour cream and cream cheese and mix well.  Add in the beaten eggs and stir until well combined.

 

Each pan of lasagna will have 3 layers.  To assemble, spoon about 1 cup of meat sauce into the bottom of each pan. Add a frozen noodle sheet, then a layer of 2 cups meat sauce, 2 cups cheese sauce, about 4 ½ ounces of shredded mozzarella, and 16 pepperoni (laid down 4×4).  Repeat a second time exactly the same.  After the 3rd layer of noodle sheet, put the cheese sauce first, mozzarella, then the meat sauce and pepperoni on top.  Cover with a sheet of parchment paper, then cover tightly with foil.  Pans may be refrigerated overnight.

 

If baking right away, keep covered and bake at 350* for 45 minutes (325* convection), or until center temperature is at least 165*.  Uncover, sprinkle a layer of parmesan cheese on top, and return to oven for 15-20 minutes to lightly brown the top.

 

If baking after refrigerating, keep covered and bake at 300* (275* convection) for 2 hours until up to 165*. Finish as above.

Let rest about 10 minutes before cutting and serving.

 

Serve with a fresh Italian style garden salad and bread sticks or garlic bread.

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Italian Garden Salad

400 servings

60# American Salad Blend (Iceberg, Romaine, Radish, Red cabbage, carrots)

15 red onions, thinly sliced

400 small pickled peppers, like pepperoncini

100 small vine ripened tomatoes, cut in quarters

12 cups sliced black olives

50 cups large croutons

6 cups grated parmesan cheese

 

Dressing:

25 cups olive oil

12 ½ cups white vinegar

1 ¼ cup Miracle Whip

6 cups lemon juice

12 cups grated parmesan cheese

½ cup garlic salt

1 cup dried Italian Seasoning

6 cups water

Puree ingredients in blender until smooth.

Roasted Red Potatoes Recipes

Here are a couple of potato recipes requested by a follower. I hope this helps, Patricia!

Chicken Pot Pie Recipe

As requested by a blog reader, here’s the recipe for the Chicken Pot Pie that we made for dinner this week.

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Chicken Pot Pie

Makes 2 full size steam table pans (12x20x2), 48 servings

For 528 servings, make recipe 11 times (22 pans)

Total amount for 22 pans is in parentheses following the amount to use for 2 pans

5# cooked, shredded Chicken Breasts    (Total 55# Pre-cooked)  May use 140# uncooked, bone-in chicken breast or 80# boneless breasts and prepare as below)

5 ½ #  frozen Mixed Vegetables       (60#)

1# Chopped Onion        (11#)

Vegetable or olive oil for sautéing

1 #3 Can (51 oz) Cream of Chicken Soup       (11 cans)

1 #3 Can (51 oz) Cream of Mushroom Soup       (11 cans)

3  Cups Milk     (2 gallons, plus 1 cup)

2 tsp Pepper    (7 TBSP plus 1 tsp)

1 TBSP Thyme     (11 TBSP)

3 TBSP flour    (2 cups plus 1 TBSP)

2 ½  Pastry Sheets. May use either pie crust dough or puff pastry dough  (27 ½  sheets)  1 full sheet doesn’t cover, so use about ¼ of another sheet to cover the top.

  • If using uncooked chicken breasts, season chicken with salt and pepper and bake on foil lined baking sheets at 350* for 20-30 min. Shred or chop cooled chicken.
  • Sauté onion until translucent in olive or vegetable oil.
  • Stir together soups, milk, flour and spices
  • Stir in chicken and onion
  • Boil mixed vegetables until heated through and add to the rest of ingredients. (May add vegetables frozen and increase cooking time in the oven)
  • Pour into pans lined with Pansavers liners, or spray with non-stick spray, or use disposable pans
  • Bake covered at 350° for about 45 min. until hot and bubbly
  • Stir and top with pastry sheet
  • Bake uncovered at 375* for about 30 min. or until brown and internal temp is 180. Let stand 15 minutes before serving to thicken up the sauce.
  • Cut pastry top 4×6 to make it easy to serve.

 

Fruit pizza was a welcome taste of summer, as temperatures outside dipped into the single digits and the snow began to blow in.  Fresh blueberries, strawberries and kiwi were on sale this week at the local grocery store, so we piled it high on the shortbread crust.  Here’s the recipe on a previous blog post:  Fruit Pizza

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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.

 

 

 

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