It's not just potluck anymore…

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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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Pizza Night, 10-11-17

On the menu for Wednesday, October 11th:

“Church-made Godmother’s” Pizzas

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Salad Bar

Chocolate and Vanilla Cupcakes

Dinner is served from 4:45 to 6:15 pm

All are welcome to join us for dinner and worship that follows at 6:30pm.

 

Menu October 4, 2017

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Wednesday Evening Meal

October 4, 2017  4:45-6:15pm

Join us for a meal full of the flavors and aromas of fall.

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Bratwurst and Hotdogs

Potato Salad and Salad Bar

Baked Beans

Fresh Apples with Caramel Dip

Peach, Apple and Cream Cheese Kuchen

from the Pietz Kuchen Kitchen of Scotland, South Dakota

check out their website at  Pietz’s Kuchen Kitchen

Did you know that Kuchen is the State Dessert of South Dakota?

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Bring your family and your friends.  Suggested donation for dinner is $5 for adults, $3 for children under 12, but all are welcome regardless of ability to pay.  We look forward to seeing you in the dining room!

 

 

Menu for 9-27-17

Wednesday Evening Meal

September 27, 2017

4:45 to 6:15 pm in the Fellowship Hall

All Calvary members and visitors are invited to come for dinner and stay for worship after dinner from 6:30 to 7:00.

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Cheese Ravioli and Penne Pasta with Marinara Sauce

Salad Bar and Caesar Salad

Garlic Bread

Mini Tiramisu Dessert and Italian Ices

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Cookie Recipes from 9-20-17

Last Wednesday’s meal of French dip sandwiches, fries, coleslaw and homemade cookies was served to a big crowd of 425 church goers.

Last Tuesday the kitchen crew made 1400 cookies from scratch, and most of them were gobbled up on Wednesday.

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Here are recipes for large batches of snickerdoodles, chocolate chip and oatmeal raisin cookies. We made each one 2 times.

Classic Oatmeal Raisin Cookies (9 dozen)

We can fit a double batch in our mixer at once.

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1 pound unsalted butter, softened

2 ½  cups firmly packed light brown sugar

1 ½  cups granulated sugar

4 eggs

2 tsp vanilla

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

8 cups rolled oats

4 cups raisins (or 4 cups chocolate chips)

Preheat over 325* convection. Lightly grease baking sheets or line with parchment.

Cream together butter and sugars until light and fluffy.  Add eggs to butter mixture one at a time, beating well after each.  Add vanilla and beat well.   Combine dry ingredients except oatmeal, add to egg mixture, and stir to blend.  Do not overmix. Stir in oatmeal.   Add raisins and stir just until combined.

Scoop onto baking sheets and press lightly to flatten.  Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 for crunchy.  Cool 5-10 minutes on baking sheet before removing to cooling rack to cool completely.

CHOCOLATE CHIP COOKIES

10 dozen (a double recipe, 20 dozen, will fit in our Berkel mixer in one batch)

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2 cups butter or margarine

2 cups Crisco (can use butter flavored or regular)

3 cups white sugar

3 cups brown sugar, packed

4 tsp vanilla

8 eggs

9 cups flour

4 tsp baking soda

4 tsp salt

8 cups chocolate chips (48 oz)

Cream butter, shortening, sugar and vanilla.  Add eggs and mix well.  Add dry ingredients and stir until thoroughly mixed.  Drop by heaping teaspoonful onto ungreased cookie sheet, lined with parchment paper, and bake at 350* convection for 7-10 minutes or until golden brown.  Remove from cookie sheet and cool.

Snickerdoodles

12 dozen cookies (with #40 disher-purple)

3x recipe = 36 dozen (432 cookies)

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2 pounds margarine

3 pounds sugar

8 eggs

2 pounds 12 oz All-purpose Flour, (plus 1 ½ to 2 cups as needed to get thick enough consistency to keep from spreading too much. Bake test cook first.)

8 tsp cream of tartar

4 tsp baking soda

1 tsp salt

1 pound sugar

10 tbsp cinnamon

 

Cream margarine and sugar on medium speed for 5 minutes using flat beater. Add eggs to creamed mixture and mix thoroughly.

Mix dry ingredients. Add to creamed mixture and mix on low speed until well-blended.

Combine cinnamon and sugar. Portion dough with No. 40 dipper and roll in sugar-cinnamon.

Place on parchment paper lined baking sheets.

Bake at 350* convection for 7-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out.

French Dips and Cookies

Calvary Lutheran Church

September 20th Menu

French Dip Sandwiches and French Fries

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Coleslaw and Salad Bar

Homemade Cookies

Dinner is served from 4:45pm to 6:15pm.  All are welcome. Please pay what you can.  A suggested donation to cover food costs is $5 for adults and $3 for kids under 12.

 

Love Cookies? Check out this out…”You got cookie, so share it maybe” brought to you by the Cookie Monster:

(Videos like this one and the ones last week might not work if you view these posts on your phone from the email. I think you’ll have to visit the website to get it to work: thenewchurchsupper.com )

 

 

 

Week 1 Update

Calvary Lutheran was a busy, happy place last night, with lots of familiar faces and some new ones joining us for dinner.  Our total count of those signed in for dinner was 445, with 160 of those being kids under 12, and confirmation and high school kids in abundance. The high energy and activity in the dining room, in the classrooms and in worship make it fun to be a part of it all.

IMG_5267  Pastor David announced last night that the worship services on Wednesday night will be entirely different in content from the weekend services. The sermons and puppet ministry will be focused on the curriculum used in the classrooms on Wednesdays, starting with the creation story from Genesis last night.  So for those of us who like to go to church more than once a week, this is great news. Also, our Praise Band only plays on Wednesday nights, and you don’t want to miss them.

 

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New Kindergarten students and their parents received the Milestone “Blessing of the Backpacks” from Pastor Becky during worship last night.  

Here’s a look at dinner and what it takes to feed a crowd of this size.

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Our faithful grillers cooked 160 2 oz sliders and 400 5 oz hamburgers. They’re still smiling through the smoke. The hamburgers required 5 pounds of sliced onions, 2 gallons of dill pickles and large quantities of ketchup and mustard.

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The salad bar featured 10 large watermelons, 24 heads of romaine lettuce, 4 large bags of spring mix lettuce, 15 pounds of baby carrots, 12 pounds broccoli florets, and lots of fresh garden tomatoes and cucumbers that church members donated.

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9 gallons of vanilla ice cream for root beer floats

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and 2 dozen 2 liter bottles of rootbeer.

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We also went through 500 ears of “petite” corn on the cob, 150 chocolate milk and 100 white milk half pints, 12 gallons of Crystal light lemonade, and 240 ice cream sandwiches. These guys didn’t want the ice cream to melt, so they had to sacrifice and have dessert first.

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It’s gonna be a fun year at High School Youth Group! Come and join them in the youth room at 7:00 every Wednesday night.

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Last, but not least, don’t forget to bus your dishes! And if you want to experience the joy of helping others, sign up to help scrape dishes or run the dishwasher (Larry will be happy to train you), or help wipe tables and vacuum after dinner. Thank you!

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