It's not just potluck anymore…

Archive for the ‘Side Dish Recipes’ Category

Pizza Ranch Chicken, 2-5-20

It’s one of our most popular menus of the year at Calvary Lutheran Church when Pizza Ranch brings us their Crispy Ranch Chicken. Our kitchen volunteers will provide the homemade Cheesy Church Potatoes and Salad Bar to round out the meal. For dessert, we’ll have Ice Cream and other frozen dessert bars . Dinner is served from 4:45 to 6:15 pm, followed by worship, led by the Praise Band, at 6:30.

Sometimes politics and casseroles cross paths, and a friend at church shared this fun article with me about a campaign taking advantage of the Tater Tot Casserole to win over voters. A dedicated group of volunteers from Calvary Lutheran has been making our version of this casserole once a month for years down at the Cornerstone Rescue Mission. http://www.cornerstonemission.org/

Here’s our recipe for Tater Tot Casserole for a Crowd:

Tatertot Casserole: 400 servings (40 per 4”deep full size steamtable pan)

80 # ground beef, 90% lean

3 jars French onion soup base

Divide beef into 10 4” deep pans. Divide soup base evenly among pans and stir into beef.  Brown in convection oven set at 275* stirring often until browned, or brown on griddle or on stovetop in skillets.

To beef/soup mixture, add:

10   #10 cans green beans, drained

10   50 oz cans cream of tomato soup

10   50 oz  cans cream of mushroom soup

Mix together and top casserole with:

40# tater tots

3 #10 cans cheddar cheese sauce (107 oz per can)

For each pan use:

8 # ground beef

1 can green beans

1 can tomato soup

1 can mushroom soup

4 # tater tots

32 oz cheddar cheese sauce

Bake for 1 hour at 350* uncovered. Stir and bake another 45 minutes.  Cover with foil and bake another hour at 325*.

Here’s a link to the NY Times article https://www.nytimes.com/2020/01/28/dining/amy-klobuchar-hotdish.html?smid=nytcore-ios-share&fbclid=IwAR22w0Nxj6fIwlP5xKpQ8R9qApUQfURulYjszenFMtoutYXeLfRl9fLYK1Q

In case you can’t open it, I’ll do a little cutting and pasting of it here.

Senator Amy Klobuchar’s Taconite Tater Tot Hot Dish, named after a rock mined in the Iron Range of Minnesota, was the star of a house party on her behalf in Newton, Iowa. Credit…Tamir Kalifa for The New York Times

A Classic Midwestern Dish Becomes a Talking Point in Iowa
By Kim Severson

Hot dish, the Minnesota-specific church-supper stalwart that cooks in other parts of the country might mistake for a casserole, is no stranger to hard work.

Early versions of the dish — traditionally a mix of protein, starch and vegetables held together with a creamy sauce baked until it bubbles — helped conserve meat during World War I and fed farm families during the Depression. Topped with Tater Tots or mixed with rice, more modern renditions offer working parents an inexpensive way to get dinner on the table after a long day.

Now, hot dish has been conscripted to help Amy Klobuchar, the senator from Minnesota, win the Democratic nomination for president.

In a series of events that began in New Hampshire last summer and continued this month in Iowa, Ms. Klobuchar has been feeding her recipe, blanketed in Tater Tots, to voters at gatherings the campaign calls Hot Dish House Parties.

The actual making of the hot dish, however, falls to campaign workers. In Iowa, that worker is Andy McGuire, 63, a physician who is also the state campaign chairwoman.

Hot dish has as many variations as there are cooks. Dr. McGuire has made her own version for years, using frozen mixed vegetables, onions, hamburger and condensed cream of mushroom soup, which some Midwestern cooks affectionately call “the Lutheran binder.” It’s topped with Tater Tots.

The senator’s recipe omits the frozen vegetables, adds garlic and tucks the Tater Tots between two layers of shredded pepper Jack cheese.

Ms. Klobuchar’s hot-dish recipe.

Here’s our recipe for another good hot dish, the Cheesy Church Potatoes (Hashbrown Casserole), that we’ll be serving this week.

Calvary’s Cheesy Church Potatoes

Serves 600

Makes 30 half size disposable steamtable pans, 20 servings/pan

120# shredded hashbrowns (24 5# bags), thawed

8# melted butter

12 50 oz cans cream of chicken soup

10# cheese, grated cheddar

18# sour cream

8# diced onions (4 2# bags frozen onions), thawed

16 Tbsp salt (1 cup)

Divide above ingredients into 12 batches: Each batch will fill 2 1/2 pans and make about 50 servings

2 bags hashbrowns (5# per bag)

2/3 # melted butter

1 50 oz can cream of chicken soup

3/4# grated cheese

1 ½# sour cream

2/3# diced onions

1 1/3 TBSP salt

Bake pans covered at 350*, stirring once after about an hour. Cook for about another 45 minutes covered. Stir again, and top with cornflake mixture. Bake an additional 15-20 minutes uncovered until browned.

Topping Mixture for 30 pans:

60 cups crushed cornflakes (about 4 34 oz bags)

4# melted butter

Roasted Red Potatoes Recipes

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

Thanksgiving Recipes for a Crowd

IMG_2561IMG_6406IMG_6426

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.

 

 

 

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

img_2249

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.

IMG_5517-COLLAGE

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.

IMG_5522

(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.

IMG_5411-COLLAGE

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

IMG_5378-COLLAGE

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.)

IMG_5539

 

 

Menu for 3-22-17

IMG_3146

Some scenes from St. Patrick’s Day dinner last week:

IMG_3206

We got 2 for 1 cake servers this week. Thanks so much for helping out, you two!

img_3208.jpg

Happy St. Patrick’s Day!

 

IMG_3207

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:

IMG_5037.JPG

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.

 

 

Cornbread Dressing for a Crowd

IMG_1155

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.

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

Tag Cloud