Broccoli salad for a crowd
As requested by a blog reader, here’s the recipe for the Chicken Pot Pie that we made for dinner this week.
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.
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
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:
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:
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:
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.
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:
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.
It’s a Calvary Lutheran Church favorite tonight…Pizza Ranch is delivering the chicken right to our dining room.
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
Thanks for sharing these fun dining room photos, Tom Martin!
Here are a couple of recipes that might be useful for the holidays:
150 servings, 3 steamtable pans (12”x20”x2 1/2”)
6 #10 can sweet potatoes (each #10 can = 3# 13oz) or substitute fresh baked sweet potatoes (even better)
3 pounds butter, softened (6 cups)
36 eggs, beaten
½ cup vanilla
6 cups whole milk
Mix all of the above together in mixer until smooth. Put in casserole dishes or steamtable pans.
Mix together streusel topping and sprinkle over top of potatoes dividing evenly between the pans:
4 cups flour
1.5 # butter, softened
8 cups dark brown sugar
4 cups chopped pecans (optional).
Bake at 325* until hot (165 degrees), approx. 1 1/2 hours. Cover with foil for first hour to avoid burning topping. Uncover to lightly brown the streusel for last half hour.
Here’s the original scaled back recipe:
Sweet Potato Casserole: 8 servings
6 sweet potatoes, baked
¼ cup sugar
2 eggs
1 tsp vanilla
1/3 cup milk
½ cup butter
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons flour
2 tablespoons butter
Combine cooked sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter. Beat at medium speed with a mixer until smooth. Spoon into lightly greased 12X8X2 inch baking dish.
Combine brown sugar, flour, pecans and butter. Sprinkle mixture over casserole. Bake at 350 for 30 minutes.
Check out this older post for Pork Roast and Cheesecake recipes
Here’s another cheesecake post Cheesecake for a Crowd
Or try this one for pork roast for a really big crowd:
Honey-Bourbon Glazed Pork Loin: 600 4oz servings
7 cases boneless pork loin roasts (4 roasts/case, average size 8 ½#/roast) or about 240# boneless pork loin. This is about 6.4 oz uncooked or 4 oz cooked per serving
4 cups minced fresh garlic
garlic mist spray
10# uncooked bacon slices
If roasts are large, cut in half and put 2 or 3 halves per full size steamtable pan.
Cut several small slits evenly over roasts and press minced garlic into slits. Spray roasts with garlic mist and season with salt and pepper. Arrange bacon slices over roasts.
Roast at 325* convection for 2 hours, or until 145 degrees.
Coat with glaze, and continue roasting to 155 degrees (about 30 more minutes)
Glaze: Combine in large pot and bring to a simmer for 5 minutes.
10 cups honey
5 cups light brown sugar
3 ½ cups bourbon
1 ¼ cup Dijon mustard
5 cups orange juice
Make 3 times for 360 servings (9 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 3x recipe, use 1 #10 can plus 1 15 oz can)
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 and floured pans. Bake at 325* for 45 minutes.
Cream cheese frosting: For 9 cakes:
(we divided this in half to fit in our big mixer)
4 1/2# butter softened
9# cream cheese softened
6 Tbsp vanilla
16# powdered sugar
Beat together butter, cream cheese and vanilla until smooth. Add sugar gradually, beating until well mixed.
Join us on Wednesdays evenings at Calvary Lutheran Church. Meet up with friends, have some dinner, join in worship and leave with a smile on your face.
It’s definitely pumpkin pie season. We made this recipe 5 times a couple of weeks ago. It only takes about 3 hours to make 50 pies (400 servings) if you use frozen ready made unbaked pie crusts.
Pumpkin Pie, 80 servings:
To make 10 pies at a time, 8 slices per pie:
Combine the following in the bowl of large mixer, and mix well:
1 #10 can pumpkin puree (not pumpkin pie filling)
7 cups brown sugar
7 teaspoons cinnamon
3 1/2 teaspoons ground ginger
3 1/2 teaspoons salt
1 3/4 teaspoons nutmeg
1 teaspoon cloves
Whisk together liquid ingredients, then add to pumpkin mixture, blending until smooth:
21 eggs
7 cups heavy cream or whipping cream
1 3/4 cups whole milk
Pour into 10 unbaked pie shells. (We use Sysco brand). Bake in convection oven at 350 degrees for 50-60 minutes, or until mostly set in center. Cover the edges of the crust with foil if browning too quickly.
Last month we made Tiramisu for our Italian dinner menu. You can find the recipe for 12 servings here: Kraft Easy Vanilla Wafer Tiramisu
For a crowd we made 12 pans in our 12×20 inch cake pans and cut them into 30 pieces per pan. Here’s the recipe for making 4 pans at a time, 120 servings:
1 1/4 cups Instant Coffee dissolved in 2 1/2 cups hot water
10 1/2 pounds cream cheese
5 1/4 cups powdered sugar
10 1/2 16oz tubs cool whip
Raspberries (optional)
Grated semi-sweet chocolate (optional)
Cocoa powder to dust the top
Beat cream cheese in mixer until smooth. Slowly blend in the hot coffee, mix until smooth. Add sugar, mix again. Fold in whipped topping.
Cover bottom of 4 pans with vanilla wafers. Use half of the cream cheese mixture to make a layer over the wafers. Repeat layers, cover and chill several hours or overnight.
Before serving, dust top with cocoa powder. Add raspberries and grated chocolate for garnish if desired. Note: we only made 1 layer of cookies and cream cheese mixture.
thenewchurchsupper 
Written
on 11/07/2017