It's not just potluck anymore…

Archive for the ‘Uncategorized’ Category

Menu for January 17, 2018

Calvary Lutheran Church Wednesday Meal on January 17, 2018

Served from 4:45 to 6:15

All Are Welcome!  Bring your friends and family to dinner, stay for worship at 6:30 pm.

 

Sloppy Joes

Diners 1-25-12

Broccoli Salad and Salad Bar

img_1909

Broccoli salad for a crowd

Tater Tots

IMG_3537edit

Ice Cream Bars

images.jpg

Chicken Pot Pie Recipe

As requested by a blog reader, here’s the recipe for the Chicken Pot Pie that we made for dinner this week.

IMG_6579

Chicken Pot Pie

Makes 2 full size steam table pans (12x20x2), 48 servings

For 528 servings, make recipe 11 times (22 pans)

Total amount for 22 pans is in parentheses following the amount to use for 2 pans

5# cooked, shredded Chicken Breasts    (Total 55# Pre-cooked)  May use 140# uncooked, bone-in chicken breast or 80# boneless breasts and prepare as below)

5 ½ #  frozen Mixed Vegetables       (60#)

1# Chopped Onion        (11#)

Vegetable or olive oil for sautéing

1 #3 Can (51 oz) Cream of Chicken Soup       (11 cans)

1 #3 Can (51 oz) Cream of Mushroom Soup       (11 cans)

3  Cups Milk     (2 gallons, plus 1 cup)

2 tsp Pepper    (7 TBSP plus 1 tsp)

1 TBSP Thyme     (11 TBSP)

3 TBSP flour    (2 cups plus 1 TBSP)

2 ½  Pastry Sheets. May use either pie crust dough or puff pastry dough  (27 ½  sheets)  1 full sheet doesn’t cover, so use about ¼ of another sheet to cover the top.

  • If using uncooked chicken breasts, season chicken with salt and pepper and bake on foil lined baking sheets at 350* for 20-30 min. Shred or chop cooled chicken.
  • Sauté onion until translucent in olive or vegetable oil.
  • Stir together soups, milk, flour and spices
  • Stir in chicken and onion
  • Boil mixed vegetables until heated through and add to the rest of ingredients. (May add vegetables frozen and increase cooking time in the oven)
  • Pour into pans lined with Pansavers liners, or spray with non-stick spray, or use disposable pans
  • Bake covered at 350° for about 45 min. until hot and bubbly
  • Stir and top with pastry sheet
  • Bake uncovered at 375* for about 30 min. or until brown and internal temp is 180. Let stand 15 minutes before serving to thicken up the sauce.
  • Cut pastry top 4×6 to make it easy to serve.

 

Fruit pizza was a welcome taste of summer, as temperatures outside dipped into the single digits and the snow began to blow in.  Fresh blueberries, strawberries and kiwi were on sale this week at the local grocery store, so we piled it high on the shortbread crust.  Here’s the recipe on a previous blog post:  Fruit Pizza

IMG_6578

 

 

1-10-18 Wednesday Supper

We’re back in action after a very chilly Christmas break. Join us on Wednesday night this week for a comforting hot meal together with family and friends. Here’s what’s for dinner:

CHICKEN POT PIE

exps18148_CAS949391D39A

JELLO SALAD & SALAD BAR

images

DESSERT PIZZA

images-1

Dinner is served from 4:45 to 6:15pm in the fellowship hall, followed by a 30 minute worship service in the sanctuary.  All are welcome!

We suggest a donation of $5 for adults and $3 for children under 12 to help cover the costs of the food, but please just pay what you are able.

A few snaps of our Calvary family on a recent Wednesday night:

Meatloaf Dinner, 12-13-17

CALVARY LUTHERAN CHURCH, RAPID CITY, SD

WEDNESDAY EVENING MEAL

DECEMBER 13, 2017

Please join us for dinner Wednesday night between 4:45 and 6:15 pm.  All members and visitors are welcome.  We ask for a donation of $5 for adults and $3 for children to cover the cost of the food.  A contemporary worship service with the praise band follows dinner from 6:30 to 7:00 pm.  The menu this week is:

download

Meatloaf with Cheese and Garlic Mashed Potatoes

Salad Bar

Eggnog Cake

Here’s how we make meatloaf for a big crowd, using a recipe adapted from the Disney Family Cookbook:

Mean and Lean Meat Loaf 

For 480 servings, Make 12 times: Use 15 shallow steamtable pans, lined with pansavers, or use disposable full size pans.  Press 4/5ths of each batch into each pan flat like a cake. Combine the other 1/5 from 5 batches to make 3 extra pans. (We did this because the full 10# batch seemed too thick for the shallow steamtable pans.  If you want go ahead and make them thicker and just use 12 pans.)  When done, cut into 40 pieces (8×5)  You can also form each batch into individual loaves if you’d rather have slices of meatloaf instead of squares. 

For each batch, use the quantity listed first. The total for 12 batches is in parentheses.

10# lean ground beef  (120#)

10 eggs  (10 dozen)

5 cups rolled oats  (60 cups)

2 1/2 cups chopped onions  (about 12# diced frozen onions)

1 1/2 cups chopped green pepper  (18 cups)

½ cup plus 2 Tbsp steak sauce   (7 ½ cups)

2 1/2 cups catsup  (about 3 #10 cans)

5 tsp pepper   (20 TBSP)

2 ½  tsp salt  (10 TBSP)

2 ½ tsp basil  (10 TBSP)

2 ½ tsp garlic powder  (10 TBSP)

 

Sauce:

2 1/2 cups catsup  (30 cups, about 3 #10 cans)

1 cup packed brown sugar  (12 cups)

5 tsp ground mustard  (1 ¼ cups)

 

Mix ingredients, but don’t over mix or the resulting meatloaf will be too dense and dry. Don’t put the sauce on top until last half hour of baking.  Cover with foil and bake at 325* convection for 1 hour.  Remove foil, spread sauce on top of meatloaves and bake an additional ½ hour, until internal temp reaches 160*.  Let sit for 10 min. before slicing.

 

 

 

Baked Potato Bar, 12-6-17

IMG_6062

 

Beef and Broccoli Dinner, 11-29-17

Join us for dinner at Calvary Lutheran Church, Rapid City, on Wednesday night, November 29th.  Dinner service is from 4:45 to 6:15 pm, followed by the worship service from 6:30 to 7:00.

Here’s what we’ll be serving this week:

Beef and Broccoli with Steamed Rice

images

Salad Bar

Bread Pudding with Vanilla Sauce

The week before Thanksgiving, we had a great crowd of almost 500 for a dinner of fried chicken from Pizza Ranch, corn, biscuits, salad, mashed potatoes and gravy, and warm apple crisp with ice cream.

Here’s the recipe for the apple crisp (we left out the toffee bits this time, and it’s still good)

Apple Toffee Crisp:  40 servings per 12x20x2 pan.  Make 13 times for 520 servings.  Use full size steamtable or disposable pans.

 

20 cups Apples per pan (To save time and effort, use cases of frozen, peeled sliced apples: 30#/case)   Total for 13 pans: 260 cups

If apples are frozen, bake apples first for 30 minutes at 350*.  Stir, then add the sugar, flour and butter (see below).

For each pan, toss 20 cups of apples with 1 ½ cups sugar and ½ cup flour, coating apples evenly.  Spread in bottom of greased baking pan.  Dot with ¼# cut up butter.

Crumble topping over the apples.  Bake at 350* for 45-50 minutes or until lightly browned and apples are tender.  Serve warm with ice cream.

Oatmeal Topping:  Per pan amount listed first, total for 13 pans in parentheses

Whisk together:

2 cups flour     (26 cups flour)

1 tsp cinnamon   (13 tsp cinnamon)

½ tsp baking powder    (6 ½ tsp)

½ tsp baking soda    (6 ½ tsp)

½ tsp salt    (6 ½ tsp)

Stir in:

1 cup sugar     (13 cups sugar)

16 oz toffee bits      (13# toffee bits)

2 cups uncooked rolled oats    (26 cups oats)

Melt ½# butter (Total 6 ½#)   and add to oat mixture, mixing until crumbs are formed.  Sprinkle crumb mixture over apples.

Chicken Dinner Tonight

It’s a Calvary Lutheran Church favorite tonight…Pizza Ranch is delivering the chicken right to our dining room.

Chicken_Box_12pc_baa0f6a7ae2d2e5d8018d36ccaa91c9a

As Pizza Ranch advertises on their website, “Get The Country’s Best Chicken, crispy on the outside and juicy on the inside!” 

The Calvary kitchen crew will add the mashed potatoes and gravy, biscuits, salad bar and an apple crisp for dessert.

For more information about Calvary Lutheran Church, Rapid City, SD, visit our Facebook page HERE or our website HERE

Tag Cloud