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Easter Wednesday Menu

Menu for Wednesday, April 12, 2017

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Polynesian Pulled Pork Sliders

Hawaiian Rice

Salad Bar

Ice Cream Sundaes

Dinner is served from 4:45- 6:15pm.  “Walk with Jesus” in the education area 5-6:30 and 7-8pm.  The walk through the 5 stations will take approximately 30 minutes.  All ages are invited to participate.  Worship will be held as usual from 6:30-7:00.  For more information, check the church’s website Calvary Lutheran

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This will be our last Wednesday meal and last day of Wednesday school classes until September.  Thank you for all the support of our volunteers in the kitchen and dining room. Thanks also to Karla Mitzel for the hard work she did this year to plan, shop, cook, supervise and guide us through the year.

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.

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.

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.

 

 

Lucky Irish Supper, 3-15-17

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Reuben (Corned Beef) and Rachel (Turkey) Casseroles

Grapes, Kiwis, Broccoli Salad and Salad Bar

Mint Brownies

Dinner is served from 4:45 pm to 6:15 pm, followed by a worship service.

 All are welcome! Bring your friends.

Last Wednesday was International Women’s Day.  Here’s how the world celebrated the day…The World Celebrates Women.  At Calvary Lutheran, the women of the kitchen (and Larry) didn’t take the day off, but stayed on the job, celebrating their love of cooking and serving.

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Doing dishes looks like a pretty fun job. We could use your help any Wednesday night.

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Thumbs up for the Swedish meatball dinner last week. I’m sure he already ate his green vegetables.

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This family proclaimed the meatball dinner a success as well, and were happy to pose for a family group photo.

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We love seeing happy families getting to dine together with their church family on Wednesday nights.

 

Swedish Meatballs Dinner Menu

Wednesday evening, March 8, 2017, at Calvary Lutheran Church in Rapid City, we’ll be serving up a hearty, comforting meal of

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Green Beans, Salad and Angel Food Cake 

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Dinner will be served from 4:45-6:15pm followed by Worship in the Sanctuary. All are welcome.  Suggested donation for dinner is $5 for adults and $3 for kids under 12.

Thanks to all the 7th Graders and their parents who helped cook and serve our Ash Wednesday meal last week.  We appreciate you and it was delicious!

 

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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