Calvary Lutheran Church’s seventh graders are learning about serving others as they celebrate a milestone tonight. With a little help from parents and friends, they will be serving a soup supper tonight from 4:45-6:15 before the Ash Wednesday worship service at 6:30. For more details about the menu, visit the church website at What’s for Supper
This week at Calvary Lutheran in Rapid City, we served 400 church goers with roasted pork loin, wild rice pilaf, a salad bar and dinner roll and a homemade marble cake. Here’s how we did it…
Servings: 450
180 pounds pork loin roasts (4 1/2 cases from Sysco)
Cut pork loins as needed to fit into steamtable pans, fat side up. Sprinkle liberally with Montreal Steak Seasoning and add about 2 inches of water to pan. Cover tightly with foil and roast at 300 degrees in convection oven for about 3 hours, or until pork reaches a temperature of 155*. Cover loosely with foil and let rest 15 minutes before slicing.
Make 8 full size steamtable pans of wild rice pilaf, using 2 boxes of Sysco Long Grain and Wild Rice Blend per pan. Add water to pans as directed on box and use seasoning packet. Saute vegetables (see below) and add about 2 cups of the mixture to each pan. Cover with foil and bake as directed on box.
Total amount for saute’d vegetables: 4 cups chopped onions, 4 cups chopped green peppers, 8 cups sliced canned mushrooms. Saute in butter until tender.
Chocolate Marble Sheet Cake
This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.
Make recipe 4 times for 480 servings in 16 half sheet pans.
6 cups butter (3#), softened
9 cups sugar
Beat butter and sugar in mixer until creamy.
Add 12 eggs, a few at a time, just until blended after each addition.
Add 4 Tablespoons vanilla
Whisk dry ingredients together:
15 cups flour
6 Tablespoons baking powder
1 Tablespoon salt
Add flour mixture alternately with 6 cups half and half, at low speed, just until blended.
Divide 8 cups of the batter into a separate bowl. Stir in 1 ½ cups unsweetened cocoa, 1 cup hot water and 1 ½ cups sugar.
Spread vanilla batter into 4 greased and half sheet pans. Spoon chocolate batter on top and swirl into vanilla batter with a knife.
Bake at 300* convection for 25-30 minutes. Cool completely before frosting.
Vanilla Cream Frosting
Make recipe 3 times to frost 8 sheet pans
10 oz butter
10 oz shortening
7 pounds powdered sugar
1 teaspoon salt
1 cup instant nonfat dry milk
4 Tablespoons vanilla
2 cups water
Cream butter and shortening in mixer until light and fluffy. Combine dry ingredients and add to butter mixture, alternating with the water to blend smoothly. Add vanilla and more water if needed to make a thinner frosting. Beat for 5 minutes until mixture is creamy.
Chocolate Cream Frosting
Make recipe 3 times to frost 8 sheet pans
Make recipe as directed above, with the addition of 16 oz unsweetened cocoa to the dry ingredients. Add an extra 1 cup of water, adding more if needed to get to spreading consistency.
Calvary Lutheran Church Wednesday Meal
January 27, 2016 4:45-6:15 pm
All are welcome. $5 for adults, $3 for children under 12
Members and visitors are welcome to join us for dinner, followed by the worship service in the sanctuary from 6:30-7:00pm.
Suggested donation for dinner is $5 for 12 and up, $3 under 12
Chicken Pot Pie
2 pans full size disposable
about 25 servings per pan
550 servings: Make recipe 11 times (22 pans)
5# cooked, shredded Chicken Breasts (55# cooked, 140# bone-in chicken breast or 80# boneless)
88 oz (5 ½ #) frozen Mixed Vegetables (60#)
1# Chopped Onion (11#)
Vegetable or olive oil for sautéing
1 #3 Can (46 oz) Cream of Chicken Soup (11 cans)
1 #3 Can (46 oz) Cream of Mushroom Soup (11 cans)
7 ½ Cups Milk (5 gallons)
2 tsp Pepper
1 TBSP Thyme (11 TBSP)
3 TBSP flour
2 ½ Pastry Sheets (27 ½ sheets) 1 full sheet doesn’t cover, so use about ¼ of another sheet to cover the top.
Check the Calvary Lutheran Church website What’s For Supper for this week’s menu and for the latest update on whether the weather will cause us to cancel. If school is cancelled tomorrow, then it is likely that the church will also be closed. The church Facebook page may also have the latest on closing: Calvary on Facebook
Extremely Merry Youth Leader!
Rejoicing Kitchen Elves
Smiling Ham Servers
Our Favorite Cheesy Church Potatoes
Homemade Cookies…difficult choice to make
Cherry Salad…at Christmas we can call a dessert a salad if it has fruit in it!
Cheerful Servers
Happy Dishwasher
Merry Cooks
Second Week of Advent in our Beautiful Sanctuary
A Church Full of St. Nick’s Helpers
St. Nick Come Out!
St Nick has arrived!
…and leaves treats in shoes
MERRY CHRISTMAS from Calvary Lutheran Church!
French dip sandwiches – French fries – Coleslaw – Salad bar
Peaches & cream dessert
Dinner is served from 4:45-6:15pm and all are welcome!
Worship in the sanctuary follows immediately after dinner.
At the request of a fellow Wednesday night church cook, I’m sharing the recipes for the potato casserole and the cherry salad that we’re having for dinner this week. We’ve been making these potatoes for 8 years, so we fondly call it “Cheesy Church Potatoes.” The Cherry Salad is a family favorite from Karla that will be a new addition to our menu this year. Her recipe for 10 servings will be multiplied many times for dinner on Wednesday night.
Calvary’s Cheesy Church Potatoes
Serves 600
Makes 30 half size disposable steamtable pans, 20 servings/pan
120# shredded hashbrowns (24 5# bags), thawed
8# melted butter
12 50 oz cans cream of chicken soup
10# cheese, grated cheddar
18# sour cream
8# diced onions (4 2# bags frozen onions), thawed
16 Tbsp salt (1 cup)
Divide above ingredients into 12 batches: Each batch will fill 2 1/2 pans and make about 50 servings
2 bags hashbrowns (5# per bag)
2/3 # melted butter
1 50 oz can cream of chicken soup
3/4# grated cheese
1 ½# sour cream
2/3# diced onions
1 1/3 TBSP salt
Bake pans covered at 350*, stirring once after about an hour. Cook for about another 45 minutes covered. Stir again, and top with cornflake mixture. Bake an additional 15-20 minutes uncovered until browned.
Topping Mixture for 30 pans:
60 cups crushed cornflakes (about 4 34 oz bags)
4# melted butter
Cherry Salad Recipe, 10-12 servings
8 oz coolwhip
14 oz can sweetened condensed milk
1 can (13 1/2 oz) crushed pineapple
1 can (21 oz) cherry pie filling
Nuts are optional
Mix all ingredients, chill and serve.
thenewchurchsupper 
Written
on 01/30/2016