thenewchurchsupper

Menus for December 2019

We have 2 weeks of Wednesday meals before we take a break for Christmas. Wednesday programs will resume on January 8th.

Last week we served chicken fried steak and mashed potatoes, with carrot cake for dessert.

Here’s our favorite carrot cake recipe for a crowd.

Carrot Cake: Make 4 times for 480 servings (12 pans)
Makes 3 20x12x2 inch cakes. Cut 5×8 makes total of 120 servings.

8 cups flour
8 tsp baking powder
2 Tbsp baking soda
4 tsp salt
8 tsp cinnamon
16 eggs
8 cups sugar
6 cups vegetable oil
8 cups grated carrots
3 cups crushed pineapple, drained (for 4x recipe, use 2 #10 cans)
Sift together dry ingredients.
Beat eggs, add the sugar and oil and beat until combined. Stir in flour mixture.
Fold in carrots and pineapple. Mix well. Turn into greased pans. Bake at 325* convection or 350* conventional oven for 40-45 minutes.

Cream cheese frosting for 12 cakes: divide into 2 batches in large mixer

6# butter softened
12# cream cheese softened
8 Tbsp vanilla
21# powdered sugar
Beat together butter, cream cheese and vanilla until smooth. Add sugar
gradually, beating until well mixed.

Chicken Alfredo, 11-20-19

Last week we served almost 400 a meal of roast beef, veggies in cheese sauce and Cranberry white chocolate bars. We had a confirmation group serving dinner and we always love to see those helping hands in the dining room.

Roast Beef Dinner, 11-13-19

Join us for dinner on Wednesday evening for Roast Beef with gravy, Veggie Bake, Dinner Rolls, and Cranberry White Chocolate Chip Bars

Dinner is served from 4:45 to 6:15 pm in the fellowship hall. We ask for a small donation to cover the cost of food and supplies. The suggested donation is $5 for adults and $3 for children, but we invite you to pay what you can. Our Wednesday meal ministry is a way to gather members and visitors together to share a meal and more easily attend our education classes without having to worry about finding dinner on a busy school night. The worship service that follows dinner at 6:30 pm is led by our praise band with lively and inspirational music. Several times a year the children from Wednesday school share songs with the congregation during worship, and most weeks we celebrate a Milestone group with special recognition in the service. Next week’s Milestone ministry is presentation of Bibles to the 3rd grade class. For the full Milestone schedule, visit the church’s website: https://www.calvaryrapidcity.org/getting-involved/ministries/family/

Chicken Pot Pie, 11-5-19

After a week off for Trunk or Treating, we’re back on track for the next 3 weeks until Thanksgiving Break. Please join us for supper tomorrow night for some good warm comfort food.

The Calvary Lutheran Church kitchen will be serving Chicken Pot Pie, a Winter Fruit Salad, Salad Bar and a Pumpkin Dessert. We invite everyone to join us between 4:45 and 6:15 pm and stay for worship after dinner.

Trunk or Treat, 10-30-19

Instead of the regular Wednesday programming, join us at Calvary Lutheran Church for a night of fun, games and food this Wednesday night. There will be trick or treating from the cars in the parking lot, games inside the church, and walking tacos for sale for supper.

Wednesday, October 30th, from 6:00 – 7:30 pm
– Trunks will run from 6:00-7:15 pm
– Costume Contest 7:20 pm for all the little critters.
     We will also announce the winners of the trunk competition at this time.

Admission is just $1 per person attending or 2 cans of food per person! All the proceeds and canned goods will go to Feeding SD.

Children and families trick-or-treat from car to car in the safety of the church property. Trunks are opened, decorated, and filled with treats from fellow Calvary members.

Need a good recipe for Pumpkin Spice season? We made some pretty good pumpkin bars a couple of weeks ago. Here’s the recipe:

Pumpkin Bars

Makes one half sheet pan: cut 2”x2” (8×5) makes 40 bars

    2 cups all-purpose flour

    2 teaspoons baking powder

    1 teaspoon baking soda

    1 teaspoon salt

    2 teaspoons ground cinnamon

    1 teaspoon pumpkin pie spice

    1 cup vegetable oil

    15 ounce can pure pumpkin (not pumpkin pie filling)

    4 large eggs

    2 cups granulated sugar

Heat oven to 325*F convection.  Grease 17 x 11 x 1-inch pan and set aside.

In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.

In electric mixer, combine and mix well on medium speed the oil, pumpkin, eggs and sugar.  Stir in flour mixture, mixing on low speed until well combined.   Pour into prepared pan.

Bake for 20 to 25 minutes. Cool completely before frosting.

Cream Cheese Frosting:

    8 ounces cream cheese, softened

    ½ cup butter, softened

    1 teaspoon vanilla extract

    2 cups powdered sugar

In electric mixer, beat until smooth the cream cheese, butter and vanilla. Slowly add the powdered sugar and beat until well mixed. Spread on cooled bars.

To see more information about Calvary Lutheran Church, Rapid City, SD, please visit our website at https://www.calvaryrapidcity.org/home

10-23-19 Menu

Meatloaf Dinner, 10-16-19

Join us for dinner tomorrow night at Calvary Lutheran Church, Rapid City between 4:45 and 6:15 pm. We’ll be serving Homemade Meatloaf, Corn, Dinner Rolls, Salad Bar and Pumpkin Bars.

Here’s a link to the meatloaf recipe that we use: https://thenewchurchsupper.com/2017/12/12/meatloaf-dinner-12-13-17/

Our Gourmet Hot Dog Bar was a big hit last week. We served lots of fixin’s to go with our 3 different kinds of hot dogs.

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We made apple crisp last week and served it with vanilla ice cream. This recipe calls for canned apples, but you can easily adapt it to use fresh apples which are so abundant this time of year.

Apple Crisp, 400 servings

Use 8 full size, 2 inch deep steamtable pans, or 8 12x20x2 inch cake pans

For each pan, mix together:

1 #10 can (this can size is about 6 pounds) unsweetened, sliced apples, solid pack with juice

1 Tablespoon cinnamon

1 teaspoon salt

1 1/2 cups sugar

1/4 cup lemon juice (optional)

Make topping for all 8 pans together in a very large bowl (or divide and make in several batches). Mix until crumbly, then sprinkle topping evenly over apples in pans (about 9 cups in each pan.)

Topping for 8 pans:

7 pounds all purpose flour

4 pounds rolled oats

8 pounds brown sugar

3/4 cup cinnamon

3/4 cup nutmeg (optional)

4 teaspoons salt

8 pounds butter, room temperature

Bake until topping is browned and crisp at 425* convection for 35-45 minutes. Cut or scoop into bowls (50 servings per pan).

Pasta Night 9-25-19

The menu this week is Rotini Pasta with Meatsauce, Salad Bar, Garlic Bread and Black Forest Cake.

Last week we served sloppy joes, french fries, salad and rice krispie treats. We had lots of good helpers from confirmation groups. If you have a group that would like to help serve or scrape dirty dishes, check with Karla or Cassie by calling the church office or catch them in the dining room or kitchen on a Wednesday night.

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