It's not just potluck anymore…

Archive for the ‘Side Dish Recipes’ Category

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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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.

 

 

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.

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

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

 

 

What We’ve Been Up to Lately…

The last meal before the Christmas break was a lively one.  We served 620 diners with 260 pounds of honey-bourbon glazed pork loin roasts, 30 pans of potato casserole, spinach salad, dinner rolls and 72 dozen cupcakes.  After dinner, we had a wonderful live nativity service with singing angels, friendly beasts, and appearances by shepards, wisemen and the Holy Family.  It was an evening filled with the spirit of Christmas.

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Here’s a recipe for our homemade vanilla bean cupcakes.  We think these are more flavorful and less likely to fall apart than the ones from a mix. We topped them off with Gold Medal Vanilla Cream Ready to Use Icing from Sysco and Christmas candies.

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Vanilla Bean Cupcakes: 16 dozen (192)

20 cups all-purpose flour
6 TBSP plus 2 tsp baking powder
4 teaspoons baking soda
4 teaspoons salt
12 cups white sugar
16 eggs
16 egg whites
2# butter, melted and cooled
5 1/3 cups buttermilk
10 TBSP vanilla bean paste

Heat the oven to 350 F and line muffin pans with paper liners.

In a bowl combine the flour, baking powder, baking soda, and salt.  Whisk until well blended.

In mixer, cream together the butter and sugar until well combined and lighter in color.  Add the eggs and beat until completely incorporated into the butter mixture.  Beat in the buttermilk.

Add dry ingredients to wet, mixing just until combined and no large lumps remain.  Fill paper cups about 3/4’s full and bake for 18 to 22 minutes, or until the cakes spring back when pressed gently in the center.  Allow the cakes to cool in the pan for five minutes then carefully transfer them to a wire rack to cool completely.

After the Christmas break, we started off the year with a Sloppy Joe Dinner, complete with Tater Tots, a crunchy Broccoli Salad, a nice fresh fruit salad and lots of homemade cookies.

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Here are a couple of these recipes that are really easy to make for a large crowd.  The Sloppy Joe recipe we used can be found here in a previous post:  Sloppy Joes for a Crowd

Broccoli Salad

350 servings, ½ cup each

24 lb. broccoli florets

150 slices Fully Cooked Bacon, cut into bite-sized pieces and fried on the griddle until crispy

12 cups raisins

5 cups finely chopped red onion

6 cups Sunflower Kernels

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.

Fruit Salad with Banana Dressing

450 1 cup servings

 450 cups cut-up fruit, approximately 85 pounds of fresh fruit

Blueberries, fresh or frozen (10#), Bananas (10# peeled and sliced), Strawberries, fresh or frozen (15#), Cantaloupe (16# peeled and sliced), Honeydew Melon (16# peeled and sliced), Mango spears (16# cut up)

For the dressing:

25 bananas, peeled and sliced

4 32oz containers lemon or vanilla low-fat or Greek yogurt

2 ½ cups sugar

¾ cups lemon juice

Blend bananas, lemon yogurt, sugar and lemon juice in blender until smooth. Chill dressing for up to 2 hours. Toss with fruit to serve.

And then last week, we served 450 with Breakfast for Dinner, including 1000 homemade pancakes, 32 pans of Egg and Hashbrown Potato Casserole, 36 quarts of yogurt with fruit and granola, 1400 link sausages, fruit smoothies, 300 mini cinnamon rolls and 400 danishes.

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Here’s the recipe we used for the egg bake this year. (I personally cracked open most of those 42 dozen eggs!)

Egg and Potato Breakfast Casserole

Makes 32 half size disposable foil pans: 512 servings if cut 4×4 for 16 servings per pan

The amount for each pan is listed first, with the total amount for all 32 pans in parentheses

16 large eggs   (42 2/3 dozen eggs)

1 cup whole milk   (2 gallons)

2# frozen hash brown potatoes   (64#)

2 cup diced red and green peppers   (64 cups)

½ cup diced onions   (32 cups)

2 tsp minced garlic   (1 1/3 cups)

2 TBSP Dijon mustard   (4 cups)

1 tsp salt  (32 tsp)

1/2 tsp black pepper  (16 tsp)

2 ½ cups cheddar cheese   (96 cups, approx. 20#)

Saute’ onions and peppers in olive oil. In a half size disposable buttered pan, layer 1# of the potatoes, then the peppers and onions, then 1 ½ cups shredded cheddar cheese. Spread remaining hash browns over top. Whisk the eggs in a separate bowl and add salt, pepper, mustard and garlic. Pour over the potatoes. Cover, refrigerate 8 hours or overnight. Heat oven to 325*. Uncover; bake 60 minutes or until 165*. Sprinkle with remaining 1 cup cheese. Bake 3-5 minutes longer.

So that’s what we’ve been up to in the Calvary Kitchen.  Coming up this week: Meatloaf and Mashed Potatoes.  Next week:  Spiral Sliced Ham and Broccoli Rice Casserole.  See you in church!

Photos and Recipes from October 1st Dinner

Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

Great attendence of 550 last night for our BBQ dinner at Calvary Lutheran Church in Rapid City, SD.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake.  Some of these recipes (or links to the recipes) will follow at the end of this post.

The menu was BBQ pulled pork or brisket, salad bar, southern style baked beans, apples and caramel dip, and carrot cake. Some of these recipes (or links to the recipes) will follow at the end of this post.

These guys like to come early and get the window seat.

These guys like to come early and get the window seat.

Our food seemed to agree with everyone of all ages tonight.

The menu gets a thumbs up from all age groups tonight. We love seeing these happy faces on Wednesday nights.

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Kitchen clean up is under control. Did you know that Calvary’s Kitchen received a 100% on a surprise health inspection this week?

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The key to our success…we enjoy each other’s company and keep smiling!

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Pork or beef?

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…she chooses the pork!

Our hard working volunteers are a dedicated bunch.  These 2 keep the drinks filled up, which isn't an easy job.  Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

Our hard working volunteers are a dedicated bunch. These 2 keep the drinks filled up, which isn’t an easy job. Each week we go through 500 half-pints of milk, 12 gallons or more of lemonade, 12 gallons of water, and 6 gallons of iced tea.

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Just hanging out in the kitchen waiting for the dirty dishes to come rolling in.

NEW ORLEANS COLESLAW FOR A CROWD: Serves 400

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New Orleans Style Coleslaw

40# shredded cabbage with carrots (2 20# cases)

10# shredded carrots

12 bunches green onions (about 160 onions)

12 bunches celery, about 80 stalks

26 cups mayonnaise

8 cups buttermilk

6 cups maple syrup

2 cup apple cider vinegar

salt and pepper to taste

chopped pecans (Optional)

Mix all vegetables. Whisk dressing ingredients, toss with vegetables. Salt and pepper to taste.

The Carrot Cake recipe can be found here in a previous post: Calvary Carrot Cake Recipe

Carrot Cake

Carrot Cake

This little cutie was licking her frosting off her cake as she walked back to her table!

This little cutie was licking the frosting off the cake as she walked back to her table. She proclaimed it to be “Delicious!”

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