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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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Thanksgiving Recipes for a Crowd

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Thanks for sharing these fun dining room photos, Tom Martin!

Here are a couple of recipes that might be useful for the holidays:

Sweet Potato Casserole

150 servings, 3 steamtable pans (12”x20”x2 1/2”)

6 #10 can sweet potatoes (each #10 can = 3# 13oz) or substitute fresh baked sweet potatoes (even better)

3 pounds butter, softened (6 cups)

36 eggs, beaten

½ cup vanilla

6 cups whole milk

Mix all of the above together in mixer until smooth.  Put in casserole dishes or steamtable pans.

 

Mix together streusel topping and sprinkle over top of potatoes dividing evenly between the pans:

4 cups flour

1.5 # butter, softened

8 cups dark brown sugar

4 cups chopped pecans (optional).

 

Bake at 325* until hot (165 degrees), approx. 1 1/2 hours. Cover with foil for first hour to avoid burning topping. Uncover to lightly brown the streusel for last half hour.

 

Here’s the original scaled back recipe:

Sweet Potato Casserole: 8 servings

6 sweet potatoes, baked

¼ cup sugar

2 eggs

1 tsp vanilla

1/3 cup milk

½ cup butter

1/3 cup packed brown sugar

1/3 cup chopped pecans

2 tablespoons flour

2 tablespoons butter

 

Combine cooked sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter.  Beat at medium speed with a mixer until smooth.  Spoon into lightly greased 12X8X2 inch baking dish.

Combine brown sugar, flour, pecans and butter.  Sprinkle mixture over casserole.  Bake at 350 for 30 minutes.

Check out this older post for Pork Roast and Cheesecake recipes

Here’s another cheesecake post  Cheesecake for a Crowd

Or try this one for pork roast for a really big crowd:

Honey-Bourbon Glazed Pork Loin:  600 4oz servings

7 cases boneless pork loin roasts (4 roasts/case, average size 8 ½#/roast)  or about 240# boneless pork loin.  This is about 6.4 oz uncooked or 4 oz cooked per serving

4 cups minced fresh garlic

garlic mist spray

10# uncooked bacon slices

If roasts are large, cut in half and put 2 or 3 halves per full size steamtable pan.

Cut several small slits evenly over roasts and press minced garlic into slits.  Spray roasts with garlic mist and season with salt and pepper.  Arrange bacon slices over roasts.

Roast at 325* convection for 2 hours, or until 145 degrees.

Coat with glaze, and continue roasting to 155 degrees (about 30 more minutes)

Glaze: Combine in large pot and bring to a simmer for 5 minutes.

10 cups honey

5 cups light brown sugar

3 ½  cups bourbon

1 ¼ cup Dijon mustard

5 cups orange juice

 

Calvary Carrot Cake

Make 3 times for 360 servings (9 pans)

Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.

8 cups flour

8 tsp baking powder

2 Tbsp baking soda

4 tsp salt

8 tsp cinnamon

16 eggs

8 cups sugar

6 cups vegetable oil

8 cups grated carrots

3 cups crushed pineapple, drained (for 3x recipe, use 1 #10 can plus 1 15 oz can)

 

Sift together dry ingredients.

Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture. Fold in carrots and pineapple. Mix well. Turn into greased and floured pans. Bake at 325* for 45 minutes.

 

Cream cheese frosting: For 9 cakes:

(we divided this in half to fit in our big mixer)

4 1/2# butter softened

9# cream cheese softened

6 Tbsp vanilla

16# powdered sugar

Beat together butter, cream cheese and vanilla until smooth. Add sugar gradually, beating until well mixed.

Join us on Wednesdays evenings at Calvary Lutheran Church. Meet up with friends, have some dinner, join in worship and leave with a smile on your face.

 

 

 

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From our kitchen to yours

It’s definitely pumpkin pie season. We made this recipe 5 times a couple of weeks ago. It only takes about 3 hours to make 50 pies (400 servings) if you use frozen ready made unbaked pie crusts.

Pumpkin Pie, 80 servings:

To make 10 pies at a time, 8 slices per pie:

Combine the following in the bowl of large mixer, and mix well:

1 #10 can pumpkin puree (not pumpkin pie filling)

7 cups brown sugar

7 teaspoons cinnamon

3 1/2 teaspoons ground ginger

3 1/2 teaspoons salt

1 3/4 teaspoons nutmeg

1 teaspoon cloves

 

Whisk together liquid ingredients, then add to pumpkin mixture, blending until smooth:

21 eggs

7 cups heavy cream or whipping cream

1 3/4 cups whole milk

 

Pour into 10 unbaked pie shells. (We use Sysco brand).  Bake in convection oven at 350 degrees for 50-60 minutes, or until mostly set in center. Cover the edges of the crust with foil if browning too quickly.

 

Last month we made Tiramisu for our Italian dinner menu.  You can find the recipe for 12 servings here: Kraft Easy Vanilla Wafer Tiramisu

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For a crowd we made 12 pans in our 12×20 inch cake pans and cut them into 30 pieces per pan.  Here’s the recipe for making 4 pans at a time, 120 servings:

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1 1/4 cups Instant Coffee dissolved in 2 1/2 cups hot water

10 1/2 pounds cream cheese

5 1/4 cups powdered sugar

10 1/2 16oz tubs cool whip

Raspberries (optional)

Grated semi-sweet chocolate (optional)

Cocoa powder to dust the top

Beat cream cheese in mixer until smooth. Slowly blend in the hot coffee, mix until smooth.  Add sugar, mix again. Fold in whipped topping.

Cover bottom of 4 pans with vanilla wafers. Use half of the cream cheese mixture to make a layer over the wafers. Repeat layers, cover and chill several hours or overnight.

Before serving, dust top with cocoa powder. Add raspberries and grated chocolate for garnish if desired. Note: we only made 1 layer of cookies and cream cheese mixture.

 

 

 

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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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Cookie Recipes from 9-20-17

Last Wednesday’s meal of French dip sandwiches, fries, coleslaw and homemade cookies was served to a big crowd of 425 church goers.

Fritzi gets to the bottom of the coleslaw to get that dressing all mixed in.
For the au jus, we made a case of this gravy mix.
We used this steak, cooked in our electric roasters, for the french dip sandwiches.

Last Tuesday the kitchen crew made 1400 cookies from scratch, and most of them were gobbled up on Wednesday.

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Vicki, Peg and Traci are sharing silly stories whilst rolling the snickerdoodles in cinnamon sugar.
Looks like Jerri had fun scooping cookies all morning.
You’re going to need a big mixer to make these big batches. Thanks for helping this week, Bill. We hope you’ll come back again soon!
Baked and cooling, snickerdoodles have a glorious smell of fall.

Here are recipes for large batches of snickerdoodles, chocolate chip and oatmeal raisin cookies. We made each one 2 times.

Classic Oatmeal Raisin Cookies (9 dozen)

We can fit a double batch in our mixer at once.

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1 pound unsalted butter, softened

2 ½  cups firmly packed light brown sugar

1 ½  cups granulated sugar

4 eggs

2 tsp vanilla

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

8 cups rolled oats

4 cups raisins (or 4 cups chocolate chips)

Preheat over 325* convection. Lightly grease baking sheets or line with parchment.

Cream together butter and sugars until light and fluffy.  Add eggs to butter mixture one at a time, beating well after each.  Add vanilla and beat well.   Combine dry ingredients except oatmeal, add to egg mixture, and stir to blend.  Do not overmix. Stir in oatmeal.   Add raisins and stir just until combined.

Scoop onto baking sheets and press lightly to flatten.  Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 for crunchy.  Cool 5-10 minutes on baking sheet before removing to cooling rack to cool completely.

CHOCOLATE CHIP COOKIES

10 dozen (a double recipe, 20 dozen, will fit in our Berkel mixer in one batch)

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2 cups butter or margarine

2 cups Crisco (can use butter flavored or regular)

3 cups white sugar

3 cups brown sugar, packed

4 tsp vanilla

8 eggs

9 cups flour

4 tsp baking soda

4 tsp salt

8 cups chocolate chips (48 oz)

Cream butter, shortening, sugar and vanilla.  Add eggs and mix well.  Add dry ingredients and stir until thoroughly mixed.  Drop by heaping teaspoonful onto ungreased cookie sheet, lined with parchment paper, and bake at 350* convection for 7-10 minutes or until golden brown.  Remove from cookie sheet and cool.

Snickerdoodles

12 dozen cookies (with #40 disher-purple)

3x recipe = 36 dozen (432 cookies)

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2 pounds margarine

3 pounds sugar

8 eggs

2 pounds 12 oz All-purpose Flour, (plus 1 ½ to 2 cups as needed to get thick enough consistency to keep from spreading too much. Bake test cook first.)

8 tsp cream of tartar

4 tsp baking soda

1 tsp salt

1 pound sugar

10 tbsp cinnamon

 

Cream margarine and sugar on medium speed for 5 minutes using flat beater. Add eggs to creamed mixture and mix thoroughly.

Mix dry ingredients. Add to creamed mixture and mix on low speed until well-blended.

Combine cinnamon and sugar. Portion dough with No. 40 dipper and roll in sugar-cinnamon.

Place on parchment paper lined baking sheets.

Bake at 350* convection for 7-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out.

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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.

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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.

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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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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.

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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.

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