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.

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

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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.

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.

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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.