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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.

Making 5 cakes at a time can get out of hand in the mixer and make quite a mess!
After baking, turn out the cakes on powder sugar coated parchment and roll up to cool.
5 cakes at a time, divided evenly into sheet pans.

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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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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.

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Cornbread Dressing for a Crowd

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Cornbread Dressing:  Serves 500

60 boneless, skinless chicken breast halves (about 15#)

Make 14 9×13 pans cornbread (recipe below)

12 pounds day-old white bread, torn into small pieces

1 1/2 pounds butter or margarine

8 pounds chopped onions

4 bunches celery, chopped

5 50oz cans  cream of chicken soup

7 ½ TBSP poultry seasoning

5 tbsp garlic powder

5 tbsp ground black pepper

7 ½   dozen eggs, beaten

8 50 oz cans chicken broth

 

Boil chicken breasts in large stockpot (may add some large pieces of carrots and celery) until meat is tender.  Strain and reserve chicken broth.  Shred chicken and set aside.

Make cornbread.  When cool, crumble and mix with the white bread crumbs.  Divide into 5 equal batches.

Melt butter or margarine and sauté chopped onions and celery until tender.

For each of the 5 batches, add 1 can cream of chicken soup, 1 ½ TBSP poultry seasoning, 1 TBSP garlic powder, 1 TBSP pepper, 18 eggs.

Add Onions and Celery mixture, evenly divided between the 5 batches.

Add shredded chicken, evenly divided between the 5 batches.

Add reserved broth from boiled chicken,  then add more canned broth as needed to attain desired consistency.  (About 6 quarts chicken broth from boiling chicken, and 7 or 8 cans of broth).  Dressing should be very moist before cooking. Transfer to half or full size disposable steamtable pans.   Bake at 350 degrees convection setting for 1 ½ to 2 hours covered, or until golden brown and hot throughout. Uncover for last 15 minutes to brown top.

Cornbread:  336 servings

Makes  14  9 x 13 pans:  Cut each pan 4×6 for 24 servings (336 total)

This recipe makes 7 9×13 pans.  Make recipe 2 times for 14 pans to make the dressing.

14 cups flour

10 1/2 cups yellow cornmeal

14 TBSP baking powder

3 ½ TBSP salt

28 eggs, beaten

14 cups milk

3 ½ cups melted shortening

 

Preheat oven to 400*.  Grease glass 9×13 and metal cake pans well with shortening.

Mix together dry ingredients.  In another bowl combine eggs and milk, then combine with the dry ingredients, mixing just until moistened.  Stir in the melted shortening.  Divide batter into the pans.

Bake about 20 minutes or until light brown.

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Sweet Potato Casserole for a Crowd

It’s that time of year when we start craving those Thanksgiving comfort foods.  If you need to make a big batch of sweet potatoes for your church supper, this is how we do it. You can add pecans in the topping if you’re not worried about nut allergies in your crowd. Here’s a previous blog post for Sweet Potatoes for 6 servings and for 300 servings: Sweet Potatoes  Below is the recipe for 400 servings as requested by a reader today.IMG_2629

 

 

Sweet Potato Casserole  400 servings

16  half size disposable pans, ½ cup per serving, approx 25 servings per pan

Total Ingredients:

175 cups mashed sweet potatoes (160# sweet potatoes, baked)

18 ¾  cups brown sugar

100 eggs lightly beaten (8 dozen plus 4)

20 TBSP vanilla

16 cups whole milk (or more if needed)

6 ¼ #  melted butter

 

Divide total above into 5 batches to combine in mixer.  Beat until smooth.

35 cups sweet potatoes

3 ¾  cups brown sugar

20 eggs, lightly beaten

4 TBSP vanilla

3 ¼  cups whole milk

1 ¼ # melted butter

 

Pour into a buttered  pans.  Bake at 325 for 45 min or until hot.   Mix topping ingredients together and sprinkle over top.  Bake an additional 30 minutes to brown.

Topping ingredients for all 16 pans:  (Add after 45 min of cooking so top doesn’t burn) Divide evenly over all pans.

10 cups brown sugar

5 cup flour

2# melted butter

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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:

Salad bar ingredients, prepped and ready.
Kids love drumsticks and baby carrots.
The salad bar looks great tonight.
It’s drumsticks for Larry!
Volunteer servers are always appreciated. Sign up at the welcome table if you want a turn.
Fresh homemade banana cake with cream cheese frosting.
Ready for action. 4 serving lines loaded and ready to go
We love these cheerful faces!
An easy night for the cooks with Pizza Ranch cooking our main dish tonight.
Broccoli salad for a crowd
Chicken ranch, it tastes so good
Kitchen helpers love selfies.
Music teachers and Mitch get an early start on dinner.
Our awesome piano accompanist and dinner buddy enjoy their chicken before the crowd gets here.

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.

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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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White Chicken Chili Recipe

IMG_9435 (1)White Chicken Chili

Serves 8

 

3 cups cooked chicken, cubed or shredded (or all the meat pulled from a cooked rotisserie chicken)

1 Tablespoon minced garlic

1 cup onion, chopped

1 4oz can diced green chilies

3 cans (15 oz each) Great Northern Beans, rinsed, divided

2 teaspoons olive oil

3 cans (14 1/2 oz. each) chicken broth

2 TBS McCormick’s Tex Mex seasoning, or other southwest seasoning

1/4 cup lime juice

1 tablespoon corn starch

1 tablespoon cold water

Serve with shredded Monterey jack or cheddar cheese, sour cream and tortilla chips

 

 

Saute onion and diced green chilies 4-5 minutes or until onion is tender.  Add the minced garlic and saute another minute. Drain 1 can of the beans and mash to make a paste using a fork or food processor, adding some of the chicken broth to make mashing easier. Combine mashed beans and the Southwest seasoning, then add to the onions, pepper and garlic.

Put this mixture in the crock pot.  Add Chicken, 2 remaining cans of  beans, chicken broth and lime juice.  Cook on low for 4-6 hours.  In the last hour, combine corn starch and water in a small dish.  Add to the chili to thicken.

Chili may also be cooked in a pot on the stovetop instead of a crockpot.  After adding all ingredients, bring to a boil, then reduce to simmer for about an hour.  Add the cornstarch mixed with cold water and continue simmer for another half and hour or so.

 

 

White Chicken Chili for a Crowd

80 servings

30 cups cooked chicken, shredded or cubed (meat pulled from 8 rotisserie chickens is delicious and easy – they were $4.98 each at Sam’s Club this week)

1/2 cup minced garlic

10 cups diced onions

40 oz diced green chilis

4 #10 cans Great Northern Beans, rinsed and drained

Olive or canola oil to saute onions

8 cans (49 oz) chicken broth

1 1/4 cups McCormick’s Tex Mex seasoning (10 1.25oz packets) or other southwest seasoning mix

2 1/2 cups lime juice

2/3 cup cornstarch

2/3 cup cold water

Puree one can of the beans to make a paste. Saute the onions with the green chilis until onions are tender, adding the garlic for the last couple of minutes to keep from burning it. Add bean paste, tex mex seasoning, onion mixture, chicken broth and lime juice together into large pots on the stove. Bring to a boil, and reduce to simmer. Add shredded chicken, the rest of the beans and the lime juice.  Continue to simmer for at least an hour. Mix the cornstarch and water, adding to the chili to thicken slightly.  Continue to simmer for another 30 minutes or more.

 

 

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Orange Chicken, Mandarin Cake and Oriental Slaw Recipes

Last week’s recipes were requested by a blog follower and fellow church cook.  We served 375 people with Orange Chicken with an Asian vegetable blend, Oriental Coleslaw with Ramen Noodles, the weekly salad bar, and Mandarin Orange Cake for dessert. I’ll start with dessert first, because life’s too short not to…

Mandarin Orange Cake

Serves 40 in 12x20x2 inch cake pan, cut 8×5.

Make 14 times for 540 pieces (total ingredients needed is in parentheses)

 

FOR THE CAKE:

This recipe makes one 12x20x2 inch pan or two 9×11 inch pans

2 boxes (18.25 Oz. Box) Yellow Cake Mix, any brand will do (28 boxes total)

8 oz Margarine, Softened  (7#)

28 oz Mandarin Oranges, drained, 1 Cup Juice Reserved (4 #10 cans)

8 whole Eggs  (9 dozen plus 4)

2 teaspoon Vanilla Extract

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FOR THE TOPPING:

8 oz Vanilla Instant Pudding Mix  (4 28oz packages)

40 oz Crushed Pineapple, Juice Reserved  (6 #10 cans)

1 cups Powdered Sugar  (14 cups)

8 ounces, fluid Frozen Whipped Topping (such As Cool Whip) (7 16oz containers)

Extra Mandarin Orange Slices, For Garnish

 

Preparation

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 12x20x2 inch baking pan and bake for 30 to 35 minutes, or until golden brown and set. Remove from oven and cool completely.

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

 

 

Crispy Orange Chicken

 450 servings 

Mix the following ingredients in large pots, bring to simmer:

3 gallons orange juice

24 cups brown sugar

9 cups orange marmalade (about 72 ounces)

6 cups soy sauce

½ cup parsley

4 Tbsp chili flakes

4 Tbsp minced garlic

2 Tbsp dried thyme

Mix 3 cups cornstarch with 3 cups cold water.  Add to sauce and whisk.  Simmer until thick.  Remove from heat and add:

3 cups rice vinegar.

 

130 # tempura breaded frozen chicken breast nuggets or strips, cooked in oven at 350* for 20-30 minutes until 165* and lightly browned.  Toss chicken with orange sauce. Keep warm until served, and if the crust becomes a little soggy, as ours did after sitting in the warming oven over 45 minutes, return to 350* oven for 5-10 minutes to crisp up again.

Serve with rice if desired and mixed vegetables. For 450 servings, we used three 30# cases frozen Sysco Stir fry Vegetable Blend, quickly cooked in boiling water. Have extra orange sauce and soy sauce available on the serving table for the rice and vegetables.

 

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Oriental Coleslaw

12 servings

Mix together just before serving so noodles don’t get soggy:

16 oz  pre-shredded coleslaw mix

4 green onions, thinly sliced (about ½ cup)

1 3 oz pkg chicken or oriental flavored Ramen noodles, broken up

½ cup slivered almonds, toasted

½ cup sunflower kernels

 

Whisk dressing ingredients together:

½ cup vegetable oil

¼  cup vinegar

1 TBSP sugar

1/8 tsp pepper

Flavor packet from Top Ramen noodles

 

400 Servings:

30# coleslaw mix

16 cups green onions

33 pkgs ramen noodles

16 cups slivered almonds

16 cups sunflower kernels

16 cups vegetable oil

8 cups vinegar

1 cup sugar

4 TBSP pepper

33 flavor pkts from noodles

 

 

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Recipe Sharing

This week at Calvary Lutheran in Rapid City, we served 400 church goers with roasted pork loin, wild rice pilaf, a salad bar and dinner roll and a homemade marble cake.  Here’s how we did it…

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Roasted Pork Loins with Wild Rice Pilaf

Servings: 450

180 pounds pork loin roasts (4 1/2 cases from Sysco)

Cut pork loins as needed to fit into steamtable pans, fat side up. Sprinkle liberally with Montreal Steak Seasoning and add about 2 inches of water to pan. Cover tightly with foil and roast at 300 degrees in convection oven for about 3 hours, or until pork reaches a temperature of 155*. Cover loosely with foil and let rest 15 minutes before slicing.

Make 8 full size steamtable pans of wild rice pilaf, using 2 boxes of Sysco Long Grain and Wild Rice Blend per pan.  Add water to pans as directed on box and use seasoning packet. Saute vegetables (see below) and add about 2 cups of the mixture to each pan.  Cover with foil and bake as directed on box.

Total amount for saute’d vegetables:  4 cups chopped onions, 4 cups chopped green peppers, 8 cups sliced canned mushrooms. Saute in butter until tender.

 

Marble Sheet Cake with Chocolate and Vanilla Frosting

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Chocolate Marble Sheet Cake

This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.

Make recipe 4 times for 480 servings in 16 half sheet pans.

 

6 cups butter (3#), softened

9 cups sugar

Beat butter and sugar in mixer until creamy.

Add 12 eggs, a few at a time, just until blended after each addition.

Add 4 Tablespoons vanilla

Whisk dry ingredients together:

15 cups flour

6 Tablespoons baking powder

1 Tablespoon salt

Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.

Divide 8 cups of the batter into a separate bowl.  Stir in 1 ½  cups unsweetened cocoa, 1 cup hot water and 1 ½  cups sugar.

Spread vanilla batter into 4 greased and half sheet pans.  Spoon chocolate batter on top and swirl into vanilla batter with a knife.

Bake at 300* convection for 25-30 minutes.  Cool completely before frosting.

 

Vanilla Cream Frosting

Make recipe 3 times to frost 8 sheet pans

10 oz butter

10 oz shortening

7 pounds powdered sugar

1 teaspoon salt

1 cup instant nonfat dry milk

4 Tablespoons vanilla

2 cups water

 

Cream butter and shortening in mixer until light and fluffy. Combine dry ingredients and add to butter mixture, alternating with the water to blend smoothly.  Add vanilla and more water if needed to make a thinner frosting.  Beat for 5 minutes until mixture is creamy.

 

Chocolate Cream Frosting

Make recipe 3 times to frost 8 sheet pans

Make recipe as directed above, with the addition of 16 oz unsweetened cocoa to the dry ingredients.  Add an extra 1 cup of water, adding more if needed to get to spreading consistency.

 

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