It's not just potluck anymore…

The Rapid City schools are closed tomorrow in anticipation of the coming blizzard. When school closes, Calvary Lutheran Church also cancels Wednesday school, dinner and the Wednesday worship service. We’ll see you next week for Pizza Ranch fried chicken!

Ash Wednesday Dinner Menu

Baked Potatoes with Lots of Toppings, including chili, diced ham, cheese, sour cream, etc

Salad Bar and Cornbread Muffins

Strawberry Parfaits

Dinner is served from 4:45 to 6:15pm. The Ash Wednesday worship service will begin at 6:30. Each Wednesday during Lent, from March 6 through April 10th, there will also be a noon worship service for 1/2 hour, followed by a soup lunch in the fellowship hall. All are welcome to join us for lunch and dinner and the worship services on each of these Wednesdays.

First of all, I apologize for the lack of menu postings the last 2 weeks due to illness and travel. I probably need to get a blog assistance to keep things current when I can’t get to it. I heard they had about 300 in attendance for each of the last 2 weeks. Sometimes it’s hard to get out when the weather is so cold and icy, but the Wednesday meals and services still go on unless school is cancelled. The church website archives the videos of services that you can watch if you want to see what you missed when you can’t get there in person. Here’s the link to the service last week. The Wednesday school kids sang and Pastor David’s message focused on building relationships within the church https://vimeo.com/318734666 

Menu for February 27, 2019

Chicken Pot Pie, Fruit Salad and Salad Bar

Chocolate and Vanilla Marble Cake

Here’s the recipe we made for the cakes. We will frost them with pre-made vanilla and chocolate frosting.

Chocolate Marble Sheet Cake

This recipe makes 4 half sheet pans for 120 servings. Cut 5×6 for 30 pieces per pan.

Make recipe 3 times for 360 servings in 12 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  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.

We had a good crowd of about 375 for dinner on Wednesday, despite the cold weather. Tater tots always bring the people in (we went through 90 pounds of tots), or maybe it was the whoopie pies…

BBQ Pulled Pork Sandwiches

Tater Tots and Salad Bar

Homemade Chocolate Whoopie Pies

This morning the Calvary kitchen volunteers made 800 whoopie cookies. Tomorrow we will fill them with a marshmallow fluff filling to make 400 Whoopie Pies! Here’s the recipe:

Whoopie Pies

Adapted From Gourmet Magazine, Jan 2003

Servings:  400 pies

Preheat oven to 325* convection

Make recipe 4 times:

Whisk together:

16 cups flour

4 cups cocoa powder

3 tbsp plus 1 tsp baking soda

2 tbsp plus 2 tsp salt

Stir in separate bowl:

8 cups well-shaken buttermilk

2 tbsp plus 2 tsp vanilla

Beat in mixer the butter and sugar until fluffy, then add eggs:

4 cups (2 #) unsalted butter, softened

8 cups packed brown sugar

8 large eggs

Alternately add flour mixture and buttermilk to mixer, beating until smooth.

Use purple handle size disher (3/4 ounce) to scoop batter 1 inch apart on well greased cookie sheets.  Bake 11-13 minutes, until tops are puffed and cakes spring back when touched.  Transfer to cooling racks to cool completely.

For filling:

Beat in mixer until smooth:

12 cups (6 #) butter, softened

30 cups powdered sugar

6 #5 cans marshmallow cream (about 48 cups)

8 tablespoons vanilla

(Last week I forgot to post the menu before I went on vacation! Dinner was Beef and Broccoli with Rice, and an Apple Crisp for dessert. I had a lovely, warm beach vacation with family and friends, and just returned to South Dakota in time for the below freezing temps of the Polar Vortex. https://www.cnn.com/2019/01/28/us/polar-vortex-explained-wxc/index.html. Stay warm and safe out there and think of warmer days to come!)

 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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