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Meatloaf Dinner, 1-16-19

 Wednesday Evening Meal Menu for January 16, 2019

Meatloaf and Mashed Potatoes and Gravy

Salad Bar

Fruit Streusel Dessert Bars

Dinner is served from 4:45 pm to 6:15 pm. All are welcome! Please bring your friends and neighbors, enjoy dinner together and stay for worship afterwards from 6:30-7:15.

We ask that you help us cover the food costs of our meals by contributing whatever you can to our donation jar when you sign in. Our suggested donation is $5 for adults and $3 for children. Thank you for helping us keep this ministry going.

At the last meal before our Christmas break, we served over 500 people lasagna, salad, garlic bread and black forest cake. The live nativity worship service that followed dinner was outstanding, thanks to our staff and worship team. All of the Wednesday school preschoolers up through 5th graders sang beautifully for us as we heard the Christmas story and watched the angel, the shepherds, the holy family and the wise men gather near the altar. It was a wonderful reminder of why we come each week to learn and worship together.

We had some good help in the dining room too, as we welcomed home some of our college students who pitched in to serve.

The black forest cake was a favorite, rich and chocolatey with cherry pie filling mixed in, topped with whipped cream and a cherry.

Here’s the recipe:

Black Forest Cake

440 servings: 11 cakes 12x20x2 inch pans.  Cut each in 40 pieces (8×5)

Each Cake: (Make 11 times)

2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 22 pkg)

6 eggs (Total: 5 ½ dozen)

2 Tbsp almond extract  (Total: 22 Tbsp)

2 21 oz cans cherry pie filling (Total: 462 oz, about 5 #10 cans)

2 cups semi-sweet chocolate chips (Total: 22 cups)

Mix together cake mix, eggs, extract, pie filling and chocolate chips, and stir until just combined.  Pour batter into greased pan.

Bake at 325* convection for 45 to 50 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool.

Glaze: Melt chocolate with butter and milk.  Stir in powdered sugar. Spread over cooled cake. For each cake, make 1x. For 11 cakes, make the total in parentheses.

1 cup semi-sweet chocolate chips (11 cups)

2 Tbsp butter (Total: 22 Tbsp)

4 Tbsp milk (Total: 2 ¾ cups)

1 cup powdered sugar (Total:  11 cups)

Top with cool whip or whipped cream and a cherry.

You gotta love Pastor Becky’s Christmas spirit!

Last week we made a meal that kids really loved, and the grown-ups didn’t seem to mind either: chicken strips, mac and cheese, salad and pudding dirt cups.


Here’s the ingredients you need to make 400 Dirt Cups:

Dirt Cups        

10 gallons cold milk, 2% or whole

5 28 oz pkgs Chocolate Instant Pudding & Pie Filling

5 28 oz pkgs Vanilla pudding

10 16 oz containers prepared whipped topping

4 2.5# bags crushed OREO Chocolate Sandwich Cookies, finely crushed, divided

400 paper or plastic cups (6 to7 oz.) or dessert dishes

400 worm-shaped chewy fruit snacks

DIRECTIONS:

Prepare chocolate pudding as directed.  Mix in ½ the whipped topping.

Prepare vanilla pudding as directed.  Mix in ½ the whipped topping.

Layer small amount of “dirt”,  vanilla pudding, “dirt”, chocolate pudding, “dirt”. Refrigerate.  Add worm before serving.

Today we made 480 servings of meatloaf, but if you’d like the recipe for your family, here’s the link from a previous year’s post: https://thenewchurchsupper.com/tag/meatloaf-recipe/

If you need to serve a big crowd, here’s the recipe in large quantities.

Mean and Lean Meat Loaf, adapted from Disney’s Family Cookbook

For 480 servings, make the recipe 12 times, divided into 15 shallow steam table pans, lined with pansavers to make clean-up easy, or use disposable full size pans.  Press 3/4ths of each batch into each pan flat like a cake. Combine the other 1/4 from each batch to make 3 extra pans. (We did this because the full 10# batch seemed too thick for the shallow steam table pans.  (If you want, go ahead and make them thicker and just use 12 pans, but they may need to cook a little longer.)  When done, cut into 32 pieces (8×4) for the 15 pans, or 40 pieces (8×5) if using 12 pans.

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 steak sauce  (7 ½ cups or 4 15 oz bottles)

2 1/2 cups catsup  (about 3 #10 cans)

5 tsp pepper   (20 TBSP)

2 ½  tsp salt  (10 TBSP)

2 ½ tsp dried basil  (10 TBSP)

2 ½ tsp garlic powder  (10 TBSP)

Sauce for topping:

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 well. Don’t over mix or the resulting meatloaf will be too dense and dry.  Bake at 325* convection for 1 hour, covered with foil.  Mix total ingredients for the sauce and divide evenly on top of partially baked meatloaves. Bake an additional 30 minutes, or until internal temp reaches 160*.  Let sit for 10 min. before slicing.

See you in church! Volunteers are always welcome in the kitchen and dining room. Just stop in and ask how you can help.

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Jan 9, 2019 Menu

December 19, 2018 Menu

This Wednesday night, please join us for dinner at Calvary Lutheran Church in the fellowship hall from 4:45 to 6:15 pm.  After dinner, make your way into the sanctuary for a special advent treat.  The Christmas story will be told using a live Nativity and music from all the preschool through 5th grade children.  This will be the last Wednesday for education and meals until 2019. We will resume on January 9th and continue every week through April 10th.

Here’s what’s for dinner this week:

Lasagna and Garlic Toast

Salad Bar

Black Forest Cake

Last week we made White Chicken Chili and White Chocolate Candy Cane Cheesecake.  I’ll share the recipes with you.

White Chocolate Candy Cane Cheesecake

1 9 inch cheesecake = 12-14 servings

Crust:

1 ½ cups graham cracker crumbs

3 Tbsp sugar

7 Tbsp melted butter

Grease a 9 inch springform pan with butter. Combine ingredients well and press into bottom and about 1 inch up the sides of pan. Place in refrigerator and chill until ready to use.

Filling:

1 ½ pounds cream cheese, softened

¾ cup sugar

2 Tbsp flour

3 large eggs

1 large egg yolk

¼ cup heavy cream

4 oz white baking chocolate, melted

¼ tsp peppermint extract

Beat cream cheese until soft and creamy.  Add the flour and sugar slowly until incorporated. Add eggs one at a time, beating after each addition.  Mix peppermint extract with the cream and add it to the cream cheese mixture.  Stir in melted chocolate.  Pour filling over crust.

Bake 50 minutes at 300* convection or until center is almost set.  Cool before removing rim.  Refrigerate at least 4 hours before serving.

Serve with cool whip or whipped cream and chopped candy canes.

If you want to make 6 cheesecakes at a time like we did, here you go…

6 cheesecakes at a time:

Make 6 times for 36 cheesecakes.  Cut into 12 pieces = 432 or cut into 14 pieces = 504. 

(This amount will fit in our big mixer at one time.)

9 pounds cream cheese (3 bricks), softened

4 1/2 cups sugar

¾ cup flour

18 large eggs

6 large egg yolks

1 1/2 cup heavy cream

24 oz white baking chocolate, melted

1 1/2 tsp peppermint extract

White Chicken Chili

Servings: 450

150 cups cooked chicken, cubed or shredded (about 50 # chicken breasts)

300 cloves garlic (50 TBSP=3 cups)

50 cups chopped onion (about 20 pounds)

200 oz canned diced green chilis

16 #10 cans Great Northern Beans, rinsed, divided

vegetable oil to sauté onions

40  54 oz cans chicken broth (You may want to decrease amount of chicken broth if you want chili a little thicker)

20 individual packets McCormick’s Tex-Mex Seasoning

15 cups lime juice

4 cups cornstarch

4 cups water

Boil chicken breasts and shred.

In food processor, mash 6 cans of beans with the minced garlic to form a paste. 

Heat oil on griddle and sauté onions until tender. Combine onions, bean paste and Tex Mex seasoning.  Divide and add to 5 roasters.

Heat to boiling, then cook on low for several hours. In the last hour, combine cornstarch and water.  Add to chili to thicken.

Serve with shredded Monterrey jack cheese, sour cream and tortilla chips.

As always, we are so thankful for the volunteers who make dinner happen every week!  See you in church on Wednesday night. Merry Christmas!

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Menu for Tonight, 12-12-18

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It’s Pork Chops for Supper

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Calvary Lutheran Church, Rapid City, SD

Wednesday Night Meal

December 5, 2018 from 4:45 to 6:15 pm

Smothered Pork Chops

Cheesy Church Potato Casserole

Green Beans

Salad Bar

Peaches and Cream Dessert

The worship service following supper at 6:30, will include a visit from the big guy himself.  You and your kids won’t want to miss it! Come hear the story of St Nicholas and how he became Santa Claus.  Who is St Nicholas?

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Last week we made a homemade caramel apple bread pudding for dessert.  Here’s the recipe from an older post when we made it back in 2015:  Bread pudding recipe

This year when we made it, we used sliced canned apples, left out the coconut and raisins, and used some canned caramel ice cream topping that we had leftover from serving ice cream sundaes the week before.

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Santa looks like he’s already checking out the Black Hills of South Dakota.  Advent has begun, and we’re getting ready for you!  

Menu 11-28-18

Pizza Night, 11-14-18

Calvary Lutheran Church Wednesday Evening Meal

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We’re making the pizzas for supper this week, and you get to make your own ice cream sundaes.  Dinner is served from 4:45 to 6:15 pm, followed by a worship service at 6:30. 

Please join us and bring your friends and family along.

Last week we served 450 diners a meal of roast beef, potatoes, green beans and pumpkin bars.  Here are a few pictures from the dining room and the recipe for Pumpkin Bars for a big crowd.  We made the recipe 3 times (600 bars).

Pumpkin Sheet Cake

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Makes 5 sheet pans (12×18). Cut each pan 5×8 for 40 servings.  Total servings 200.

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12 ½ cups flour

7 ½ teaspoons baking powder

5 teaspoons baking soda

7 ½ teaspoons cinnamon

2 ½ teaspoons nutmeg

½ teaspoons cloves

2 ½ teaspoons salt

3 ¾ cup butter, room temperature

7 ½ cups brown sugar

1 cup vegetable oil

20 eggs

5 teaspoons vanilla

6 ¼ cups pumpkin puree (not pumpkin pie filling)

 

Grease pans and preheat oven to 325* convection.  Combine dry ingredients and set aside.  Cream the butter, sugar and oil in large mixer until light and fluffy.  Add eggs, a few at a time and beat well to incorporate, scraping down sides as needed.  Add half the dry ingredients and mix until mostly combined. Mix in the pumpkin and vanilla, then the rest of the dry ingredients until well combined, but not over mixed.  Divide batter evenly into the 5 pans and spread evenly.  Bake for 13-15 minutes, until toothpick comes out clean.  Allow to cool completely before frosting.

 

Cream Cheese Cinnamon Frosting for 5 sheet pans

 

40 ounces cream cheese, room temperature

2 ½ cups unsalted butter, room temperature

25 cups powdered sugar

½  teaspoon salt

5 teaspoons vanilla

2 ½ teaspoons cinnamon

1 cup milk or cream

Chopped pecans or walnuts (optional)

 

Beat cream cheese and butter until smooth.  Whisk together the powdered sugar with the salt and cinnamon.  Add half the dry ingredients to the mixture in the mixer and beat until smooth.  Add the milk and gradually add the rest of the dry ingredients, beating until very smooth and light.  Frost cakes and sprinkle with nuts if desired.

 

 

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