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Recipe for Pancakes and Mexican Quiche for a Crowd

Pancakes, Mexican Quiche and Sausage Links

On an icy cold Wednesday night last week, the kitchen crew at Calvary Lutheran Church fired up 2 stovetop griddles and plugged in 5 electric ones and started making pancakes. In an hour and a half, we served 425 people approximately 1400 pancakes, 1200 link sausages, 96 pounds of yogurt, and 32 pans (500 servings) of Mexican Quiche. Our pancakes were made from scratch using the recipe from the King Arthur Flour website, adjusting it by adding about 1 extra cup of milk to thin the batter to our liking, and eliminating the vanilla. We used the King Arthur flour, which in Rapid City can be found at Safeway. The day before our Pancake Supper we mixed the dry ingredients in large tubs so they were ready to go. We made 7 times this recipe for our crowd, and made our pancakes about 3 inches wide. The original recipe can be found at King Arthur Flour

Calvary Lutheran Pancakes for a Crowd (adapted from King Arthur Flour Pancakes for a Crowd Recipe)

5-pound bag King Arthur Unbleached All-Purpose Flour
1 1/2 cups sugar
1/4 cup double-acting baking powder
3 tablespoons baking soda
4 1/2 teaspoons salt
10 large eggs
3 quarts buttermilk
7 cups whole milk
1 1/4 cups butter, melted

In a very large bowl or stockpot (one that can comfortably hold 36 cups of batter), whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, whisk together the eggs, buttermilk, milk, butter. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir till the mixture is fairly smooth; some small lumps are OK. Allow the batter to rest, uncovered, for 15 minutes.

Spoon batter into 3 inch size pancakes (less than 1/4 cup) onto a preheated 350°F griddle. Cook till bubbles form on the tops of the pancakes and the bottoms are brown. Flip, and cook till the bottoms are brown. Serve immediately, or hold briefly in a warm oven. Yield: about 200 pancakes, 3 inches.

Note: For best results, make the batter just prior to cooking the pancakes. Batter left to sit too long will yield pancakes that aren’t as light and fluffy.

Mexican Quiche

Make 32 half size disposable pans or 9×13 pans, cutting into 16 servings/pan for a total of 512 servings

(Amount for each pan is listed first, followed by the total amount for 32 pans in parentheses)

1 ½ pounds shredded hash browns, thawed (48#)

1/3 cup butter (10 ½ cups = 5 ¼#)

2 cups (8 oz) shredded cheddar cheese (or may use cheddar cheese sauce) (64 cups or about 16# shredded)

2 cups (8 oz) shredded swiss cheese (64 cups or 16#)

¼ cup diced green chilis (8 cups)

¼ cup mild salsa (8 cups)

1/2 teaspoons seasoned salt

6 eggs (192=16 dozen eggs)

1 cup whole milk (32 cups=2 gallons)

1.) Spray pan with cooking spray. Squeeze moisture out of potatoes. Spread evenly over pan and pat down. Melt butter and brush over potatoes. Bake at 400 degrees (convection) for 20 minutes

2.) After baking the first layer, add 1/2 of both cheeses. Spread green chilis over the cheese. Add remaining cheese.

3) At this point, quiche may be covered and refrigerated overnight.

4) Mix together salsa, salt, eggs and milk. Pour evenly over top. Bake, covered, at 325 degrees (convection) for about 1 hour if pans were refrigerated overnight, or 30-45 minutes if baking when potatoes are still warm. Uncover and bake for 15-25 minutes more. Test middle and make sure eggs are set.

Serve with salsa and/or hot sauce.

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Apple Slab Pie Recipe

Apple Slab Pie

This is a great recipe to make for a large crowd. We make it the day before, and slice it just before serving. For a homemade crust and fresh apple version, see The Church Cook. I used her recipe for the ingredients in the apple filling.

Makes 1 half size sheet pan, 30 servings (cut 6×5)

For 570 servings: Make 19 pans. Total ingredients for 19 pans is listed in parentheses.

2 pie crust sheets, 10×15 size (ordered from Sysco, 2 cases pie dough sheets, 20/case)

6 pounds peeled, sliced apples (ordered from Sysco, 4 cases frozen, peeled, sliced apples, 30# per case)

1 ½ cups sugar (42 ¾ cups)

½ tsp salt (9 ½ tsp)

6 TBSP Minute tapioca (7 ¼ cups)

2 tsp ground cinnamon (12 2/3 TBSP)

3 TBSP lemon juice (3 ½ cups)

1 egg white for brushing top crust (about 16)

Roll pie crust to fit the half size sheet pan with enough to go up the sides and overlap at least 1/2 inch.

If apples are not completely thawed, heat in large pans in oven until warm. Remove from oven and toss apples in large bowl with sugar, salt, cinnamon, tapioca and lemon juice. Layer apples in prepared pan.

Roll top crust large enough to cover the entire top of the pan, overlapping about an inch.

Lay top crust over apples. Crimp edges together with bottom crust, using a fork or your fingers to seal edges. Pierce top of pie with fork at 2 inch intervals.

Brush top with egg white and sprinkle with sugar. Bake until pie is golden brown, about 1 hour.

Serve with vanilla ice cream.

After baking, we load them up on the baker’s rack to cool.

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Broccoli Rice Casserole Recipe for 500

This is the broccoli rice casserole recipe we served at church last week. The recipe has been perfected over the last 7 years of making it for our Wednesday night meals. The original recipe for 6-8 servings can be found here Broccoli Rice Casserole A blog follower from a church in Rockwall, Texas requested the large quantity recipe to try for their Wednesday meal. Enjoy!

Broccoli Rice Casserole

Serves 480. Makes 24 half size pans, 12x10x2 ½. Approx. 20 servings per pan.

Total ingredients needed:

168 cups cooked rice (about 27# uncooked long grain rice)

35# frozen chopped broccoli, boiled or steamed until hot but still crisp

15 cups raw chopped onions (or about 5# diced frozen onions)

10 cups raw chopped celery (or about 3 pkgs celery hearts)

1# butter (or more if needed) to sauté onions and celery, or use vegetable oil

7 50 oz cans cream of chicken soup

7 50 oz cans cream of mushroom soup

28# velveeta

Make cooked rice: Use 9 cups of rice (about 4 ½ #) in each of 6 deep steamtable pans. Add 18 cups boiling water, 1 TBSP salt and 2 TBSP butter to each pan. Cover with foil. Bake at 350* convection for 45 minutes.

Saute diced onions and chopped celery together in butter until tender.

Mix ingredients in 7 batches. For each batch use 24 cups cooked rice, 5# cooked broccoli, approx. 2 cups cooked celery and onion mixture, 1 can (50 oz) cream of mushroom soup, 1 can (50 oz) cream of chicken soup, and 4# velveeta (melted in microwave or double boiler). Divide the 7 batches evenly into 24 half size disposable steam table pans.

Bake immediately at 350* until hot and bubbly or cover with foil and refrigerate overnight. If cooking the next day, cook at 350* for approximately 2 hours, covered, stirring as needed about halfway through for even heating. Uncover towards the end of cooking time to lightly brown the top.

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Dinner Stats and Lemon Pie Recipe

We served 510 for our roast beef dinner last night, although we plan for 600 because you never know exactly how many people are going to show up each week. We are averaging 530 per week so far this year. Our leftovers are either frozen for later use, or shared with the WAVI shelter or the Cornerstone Mission. Here’s how much food it takes to feed 600:

310 pounds eye of round roasts (seasoned and roasted for 5 hours)

600 Idaho baking potatoes (coated with olive oil and kosher salt), 30 pounds sour cream, 20 pounds shredded cheddar cheese

40 pounds lettuce, 60 tomatoes, 36 cucumbers, 2 gallons salad dressing

72 pounds green beans

55 homemade chocolate cream pies with graham cracker crust

40 homemade lemon meringue pies (with premade pastry crusts from Sysco)

I had several requests for the lemon pie recipe, so here it is.

BEST EVER LEMON MERINGUE PIE

□   1 baked 10 inch pie shell
□   1 1/2 c. sugar
□   1 1/2 c. water
□   1/2 tsp. salt
□   1/2 c. cornstarch
□   1/3 c. water
□   4 eggs, separated
□   1/2 c. lemon juice
□   3 tbsp. butter
□   1 tsp. grated lemon peel
□   1 tsp. vanilla

Combine sugar and water with salt in a saucepan and bring to a boil.

Mix cornstarch with 1/3 cup water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

MERINGUE:

Combine and cook in saucepan until thick, stirring constantly:

½ cup water

2 Tbsp sugar

1 Tbsp cornstarch

Beat 4 egg whites at high speed, gradually adding 6 Tbsp sugar until stiff peaks form. Add the cooled, cooked mixture and 1/2 teaspoon of vanilla.

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake in a slow oven, 350 degrees F. about 12-15 minutes, until lightly brown on top.

If you need to make lots of pies:

BEST EVER LEMON MERINGUE PIE

6 pies: make 6 times

□   6 baked 10 inch pie shells
□   9 c. sugar
□   9 c. water
□   1 Tbsp salt
□   3 c. cornstarch
□   2 c. water
□   24 eggs, separated
□   3 c. lemon juice (about 12 lemons)
□   1 cup plus 2 tbsp. butter
□   2 Tbsp grated lemon peel (from about 6 lemons)
□   2 Tbsp vanilla

Combine sugar and water with salt in a saucepan and bring to a boil.

Mix cornstarch and 2 cups water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

MERINGUE: For 36 pies. Make in 4 batches, otherwise it’s too much for the mixer

Combine and cook until thick, stirring constantly:

18 cup water

4 ½ cups sugar

2 ¼ cups cornstarch

Beat 144 egg whites (12 dozen) at high speed, gradually adding 13 ½ cups sugar until stiff peaks form.

Add cooled, cooked mixture and 6 Tbsp vanilla.

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake at 350 degrees F. about 12-15 minutes, until lightly brown on top.

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Dessert Recipes

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Lemon Meringue Pie

A Great Start

600 church members and friends joined us for our hamburger cookout last night at Calvary Lutheran Church. I hope you enjoyed the burgers, beans and tots, watermelon, and all those homemade cookies. Here’s a new recipe we tried this week:

Brown Sugar Cookies

Makes 10 dozen

2 cups Crisco

2 cups (1#) butter

5 cups firmly packed brown sugar, light or dark

4 large eggs

4 tsp vanilla

8 cups all purpose flour

2 tsp baking soda

1 tsp salt

Preheat oven to 325* convection.

Beat together shortening, butter, brown sugar, eggs and vanilla until light and fluffy.

Whisk together flour, soda and salt. Combine well with ingredients in mixer.

Shape dough into 1 inch balls. Press lightly into decorative sugar or sprinkles. Place 2 inches apart on cookie sheets lined with parchment paper.

Bake 12 minutes or until golden brown.

Thanks to your donations last year, we started the new year with enough money to buy 20 dozen new plates, a new plate cart, 16 dozen new drink cups, 4 sets of salad dressing dispensers, a propane grill, 6 new soup kettles, 12 full size baking sheets, 12 steam table pans, and 2 high tech vegetable choppers (what a time saver!). These new additions will make life in the kitchen easier and our hungry folks on Wednesday nights fed more efficiently. Thanks for your financial support of this ministry.

Makes chopping fun (or at least fast!)

It’s great to be back in the kitchen, and it’s wonderful to have lots of volunteers.

Vonna, Larry and Jim…still smiling through the mounds of dirty dishes!

Doug and Karla thank you for bussing your own tables in a timely fashion!

Doug and Karla want to thank you for bussing your own tables in a timely fashion!

Jack, Randy, Dan and Perry (inside eating dinner?) endured the massive smoke and grilled up 480 mini burgers and 405 .3# burgers.

Jack, Randy, Dan and Perry (inside eating dinner?) endured the massive smoke and heat from the grill. They grilled 480 mini burgers and 405 .3# burgers. Thanks guys!

Baked beans, tater tots, burgers and the new salad dressing containers for the salad bar.

Baked beans, tater tots, burgers and salad. Check out the new salad dressing dispensers.

It’s great to see these smiling faces in the dining room again.

At worship tonight after dinner, the kindergartens had a Milestone “Blessing of the Backpacks” for the beginning of school.

Next week’s menu will be posted soon. See you in church!

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Brown Sugar Cookies

Edamame Salad Recipe

We got lots of compliments on the Edamame Salad that we served last Wednesday, and again for the Sunday meal for the Feeding South Dakota fundraiser. Here’s the recipe for those of you who asked for it, and if you didn’t get a chance to try it, I highly recommend it. You can serve it as a side salad or as a dip with tortilla chips. Shelled edamame (soybeans) can be found in the freezer section of your grocery store. If you like it spicy, add the jalapenos or if you want a milder chili pepper taste, add some canned mild roasted green chilis. This recipe is adapted from the cookbook Raising the Salad Bar, by Catherine Walthers.

Edamame, Corn and Bean Salad

Serves 6-8

1 cup edamame (15 oz), boiled until just tender, then rinsed under cold water and drained

1 cup kidney beans (or black beans) (or a 15 oz can) Rinsed and drained

2 cups corn kernels, canned or frozen, if frozen boiled until tender and rinsed under cold water and drained

1/3 cup chopped fresh cilantro

1 cup diced tomatoes, canned or fresh

diced jalapenos or roasted green chilis, optional

Salsa Dressing

Mix dressing ingredients together and toss with salad.

2 TBSP minced red onion

1 tsp ground cumin

3 TBSP fresh lime juice

2 TBSP olive oil

salt to taste

Edamame, Corn and Bean Salad

Serves 500

40# frozen, shelled edamame, boiled until tender, then rinsed with cold water and drained

5 #10 cans Black Beans, rinsed and drained

50# frozen corn kernels, boiled until tender, then rinsed with cold water and drained

20 cups chopped fresh cilantro (1 case 30 count bunches)

5 30 oz cans roasted green chilis (optional)

diced jalapenos, fresh or canned (optional for added spice)

5 #10 cans petite diced tomatoes

Salsa Dressing

7 cups minced red onion

1 1/3 cups ground cumin

5 ½ cups fresh lime juice (about 6 # limes)

8 cups olive oil

salt, to taste

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Side Dish Recipes

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Edamame Salad

High Fives

News from the kitchen for the Wednesday Evening Meal program:

20 dinners prepared so far this year (September 2012 to February 2013)
10,400 Total meals served
520 Average # served each week
640 Largest # served on December 19th
270 Smallest # served on Ash Wednesday
$40,000 spent on groceries and kitchen supplies so far this year
$42,000 in donations received (Thank you!)
$2,800 spent from extra donations to purchase a new 2 door refrigerator (check it out in the large storage room) because we’ve been short on cold storage space
145 Average # of children under 12 who attend church dinners every Wednesday

I think high fives are in order…

The Wednesday Meal team, along with the education staff, worship team, and the Praise Band, strives to make the Wednesday “From the Heart” program a vital part of our congregational life. The mealtimes we share on Wednesdays are a part of the ministry, mission, and vision of the church. Thanks for sharing it with us. After dinner, join us for worship every week from 6:30 to 7:00pm.

Our Ministry

Calvary Lutheran Church, in 1994, through a process of prayer and decision by the members decided to be a shared decision/vision making, congregationally-based ministry.

Our Mission

On February 13, 1995, members of Calvary recommitted themselves to the mission and ministry of Christ that began nearly 50 years ago by adopting the following new mission statement, that remains as the mission of Calvary today:

Mindful of a need to worship and better serve Jesus Christ, the Vision for Mission of Calvary Lutheran Church commits this congregation to develop a dynamic, corporate worship; train laity to enhance small group ministry; energize mission and outreach programs; and strengthen youth and family ministry.

Our Vision

In March of 1998 the people of Calvary voted unanimously in favor of the following vision:

Maintain a strong Word and Sacrament ministry while becoming a center for youth and family enrichment.

For more information visit our website Calvary Lutheran Church and Calvary on Facebook.

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Gooey S’mores Bars Recipe

Did you enjoy the S’mores Bars and Rice Krispie Treats at dinner last night?

We made 480 of each kind of bars and not a crumb was left behind. Tony’s smoked meatloaf also vanished by 6:00! Apologies to those who came to dinner for the last 15 minutes and missed out, but we hope you enjoyed the Cheesy Church Potatoes (our own special version of the hashbrown casserole) and the fruit salad and the Dijon Green Beans.

Here’s the recipe for the S’mores Bars (We made this recipe 8 times, so you will see the total amount for 480 bars in parentheses after the amount for 1 pan)

Gooey S’mores Bars

Use a 12x20x2 inch cake pans (or 2 9×13 pans). Cut 6×10 yields 60 bars.

Beat together with electric mixer until light and fluffy:

1 1/3 cup sugar (10 2/3 cups)

1 cup softened butter or margarine (8 cups)

1 tsp vanilla (8 tsp)

2 eggs (16 eggs)

Stir the following into the butter/sugar mixture:

4 2/3 cup graham cracker crumbs (37 1/3 cups)

2/3 cup flour (5 1/3 cups)

¼ tsp salt (2 tsp)

Reserve 2 cups of this mixture and press the remaining in well-greased pan for crust. The reserved batter will be crumbled on top later.

Sprinkle over crust and press in lightly:

4 cups semi-sweet chocolate chips (24 oz) (Total: 192 oz or 12#)

Drop marshmallow Fluff (or cream) by tablespoonfuls over chocolate chips:

14 oz marshmallow cream (8 jars total)

Wet back of metal spoon and use to lightly spread cream.

Sprinkle with:

2 cups miniature marshmallows (16 cups)

2 cups reserved crumb mixture

Bake 17-22 minutes at 325* convection, or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. Cut into bars.

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Hot Fudge Sauce and French Dip Recipes

We served French dip roast beef sandwiches, broccoli salad with dried cranberries, french fries (which we oven baked), Blue Bunny Homemade Vanilla ice cream, and our very own “Calvary Made” hot fudge and caramel sauces to a nice size crowd of 500 last night. It was so busy at dinner time with making sandwiches, bringing hot fries out of the oven and everything that I didn’t get any photos taken. But since I had several requests for some recipes, I thought I’d post those even without the photos to go along with them.

French Dip Roast Beef for 600

260 pounds eye of round roasts

19 boxes (2 oz each) Lipton onion soup dry mix

19 cans regular beer, 12 oz each

19 cans beef broth, 50 oz each

Garlic flavored olive oil spray

Canadian Steak seasoning

600 Hoagie Buns, 5 inch size

Put 2 or 3 roasts, depending on size, into 19 full size, deep steam table pans. Line with “pansavers” bags to keep from having to scrub those pans later. Spray roasts with garlic spray and sprinkle with steak seasoning. Turn fat side up. Add to each pan: 3 cans beer, 1 can beef broth, 4 cups water mixed with 2 oz soup mix. Cover with foil. Cook on high fan setting in convection oven at 400 degrees for 30 minutes. Reduce to 375 degrees, low fan, for 4 hours. Slice thinly, put 4 or 5 ounces on each bun, and serve with hot au jus in cups to dip sandwiches into.

French Dip at Home

Beef roast, plan on about 7 oz uncooked weight per person (So get about a 4 1/2 pound roast for 10 servings)

Season roast with Canadian steak seasoning

1 can beer, 12 oz can

1 can beef broth, 10 oz can

1 can french onion soup, 10 oz can

Put into crockpot and cook 8-10 hours on low. Slice or shred when tender, and serve on hoagie rolls with the juice.

Hot Fudge Sauce at Home

12 oz unsweetened chocolate

8 TBSP butter

2 2/3 cups sugar

2 cups half and half

2 14 oz cans sweetened condensed milk

6 TBSP Bailey’s

Melt chocolate and butter over low heat. Stir constantly. Add sugar, half and half, and continue cooking until thick. Gradually add condensed milk. Cook 20 minutes, stirring occasionally. Stir in Baileys. Serve warm.

“Calvary Made” Hot Fudge Sauce for 500 Servings

96 oz unsweetened chocolate

4 cups butter

21 cups sugar

16 cups (4 quarts) half and half

16 14 oz cans sweetened condensed milk

2 cups Bailey’s Irish Cream

½ cup vanilla

Serve with 27 gallons Vanilla Blue Bunny Ice Cream

A shout out and thank you to my sister-in-law, Julie, for sharing this hot fudge recipe with us. We have enjoyed it in our family for many, many years. I’m not sure what the origin of the recipe is, but maybe she’ll make a comment and let us know after she reads this post 🙂

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Dessert Recipes, Main Dish Recipes

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Rice Pudding Recipe

I’ve had a few requests to share the recipe for the rice pudding that we served at dinner this week. The recipe came from Kathy Stensgaard, who says she got the recipe from a friend in Colorado. Enjoy!

RICE PUDDING, about 25 servings, ½ cup per serving

1 ½ cups dry rice, long grain (not instant)

2 quarts milk (2% or whole)

2 large eggs

2 cups sugar

2 teaspoons vanilla

½ cup butter

Boil rice for five minutes in salt water.

Rinse rice with hot water until the water runs clear.

Drain and combine rice and milk in large crock pot.

Cook on high for approximately 2 to 3 hours (until rice is tender), stirring occasionally.

Whip eggs, sugar and vanilla together and fold in with rice. Then add the butter.

Cover for at least 15 minutes.

Serve with cinnamon and/or raisins if desired.

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Dessert Recipes

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Rice Pudding

thenewchurchsupper

It's not just potluck anymore…

Archive for the ‘Recipe Index’ Category

Recipe for Pancakes and Mexican Quiche for a Crowd

Apple Slab Pie Recipe

Broccoli Rice Casserole Recipe for 500

Dinner Stats and Lemon Pie Recipe

A Great Start

Edamame Salad Recipe

High Fives

Our Ministry

Our Mission

Our Vision

Gooey S’mores Bars Recipe

Hot Fudge Sauce and French Dip Recipes

Rice Pudding Recipe

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