It's not just potluck anymore…

10-23-19 Menu

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:

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.

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).

For our Oktoberfest meal last week, we served pork schnitzel, German potato salad, salad bar and kuchen. Here’s the recipe for our big batch of potato salad:

German Potato Salad

400 servings

100# Baby Bakers Yukon Gold potatoes, fully cooked and frozen. May also use frozen diced potatoes.

400 slices precooked bacon

50 cups diced onions (about 12# frozen diced onions)

4 ½ cups flour

3 cups white sugar

1 ½  cups salt

1/3  cup celery seed

1 ½ Tbsp black pepper

1 ½  cup whole grain mustard

25 cups water (if boiling potatoes, save this water from cooking the potatoes)

14 cups white vinegar

Bake potatoes as directed, then cut into quarters. If using frozen diced potatoes, boil to cook as directed.

Chop bacon and cook on griddle to crisp.  Remove bacon.  Add onions to bacon grease on griddle and cook until golden brown.

In bowl, whisk together flour, sugar, salt, celery seed, pepper.  Add to the saute’d onions and cook and stir until bubbly. 

Mix water, vinegar and mustard in large pot on stove.  Stir in onion mixture and bring to a boil, stirring constantly.  Boil and stir for 1 minute.  (If making the full recipe, will need to divide into several large pots to have room for adding potatoes.)

Carefully stir bacon and sliced potatoes into the vinegar water mixture, stirring gently until potatoes are heated through.  Serve warm.  (Alternatively, potatoes and bacon can be divided into 10 full size steamtable pans, then divide the onion mixture equally into the pans to mix with the potatoes.)

It’s October already, can you believe it! The forecast for tomorrow is cold and rainy with a chance of snow in the morning, a perfect day for some German comfort food. Did you know that kuchen is the official state dessert of South Dakota? We order our kuchen from Pietz’s Kuchen Kitchen in Scotland, SD. Tomorrow we’ll be serving their blueberry, strawberry rhubarb, cherry, peach and cottage cheese flavors.

Here’s a link to a story on the history of kuchen and a recipe for traditional German kuchen from South Dakota magazine.

Last week we made 480 servings of Black Forest Cake. It’s moist and chocolaty, with a hint of almond and bits of cherries.

Black Forest Cake

480 servings: 12 cakes in 12x20x2 inch pans.  Cut each in 40 pieces (8×5)

Each Cake: (Make 12 times)

2 pkg (18.25 oz each) devil’s food cake mix with pudding (Total: 24 pkg)

6 eggs (Total: 6 dozen)

2 Tbsp almond extract  (Total: 1 1/2 cups)

2 21 oz cans cherry pie filling (Total: 504 oz, about 5 #10 cans)

2 cups semi-sweet chocolate chips (Total: 24 cups)

Mix together dry 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 minutes or until center of cake springs back or toothpick comes out clean. Remove from oven and cool.


Melt chocolate with butter and milk, either in double boiler or in microwave (about 1 1/2 minutes on high).  Stir in sifted powdered sugar and beat until well blended. Spread over cooled cake. (It’s best to do one cake at a time, because glaze will be difficult to spread on cake as it cools.)

1 cup semi-sweet chocolate chips (12 cups)

2 Tbsp butter (Total: 1 1/2 cups)

1/4 cup milk (Total: 3 cups)

1 cup powdered sugar (Total:  12 cups)

Top cakes with cool whip or whipped cream and a maraschino cherry to serve.

Calvary Lutheran Church, Rapid City, offers food and fellowship every Wednesday from 4:45 to 6:15, either before or after your Wednesday school class. If you’re too young or too old for Wednesday school, just come to supper and stay for worship at 6:30.

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.

Menu for 9-18-19

Join us this week for Sloppy Joes, French Fries, Salad Bar, Rice Krispie Treats

Dinner service is from 4:45 to 6:15 pm, followed by a contemporary worship service lead by the praise band in the sanctuary. All members and visitors are welcome to join us for dinner. Please donate what you can to help cover the cost of the meal. We suggest $5 for adults and $3 for children.

Last week we kicked off the fall session of Wednesday school on September 11th, honoring the day of remembrance with a red, white and blue themed dinner. Here are a few photos of the meal:

This week things will be gearing up for Wednesday worship and meals at Calvary Lutheran Church, Rapid City. Teacher training class will be held this Wednesday at 5:30.

Teacher Training Night – Wednesday Sept 4th at 5:30 pm 

Preschool – 5th Grade Room 210 (upstairs) 

6th, 7th, 8th Grade Room 102-103 (downstairs) 

Supper provided for Pre-Confirmation Teachers/ Confirmation Guides. 2 more Confirmation Guides are still needed! Please contact Hannah Fleming, Confirmation Coordinator. 


Preschool (3-years-old as of 9/1/19) through 8th Grades must have a completed online registration form.  Sign up through the church website at

The class schedule for all Wednesdays, starting September 11th:

Preschool – 5th Grade 

Session 1 5:00 – 5:45 pm 

Session 2 5:45 – 6:30 pm 

6th Grade Pre-Confirmation 5:15 – 6:00 pm 

7th – 8th Grade Confirmation 6:30 – 8:15 pm 

9th-12th Grade High School 7:15 – 8:30 pm 

All Preschool (3-years-old as of 9/1/19) through 8th Grades must have a completed online registration form. 

The education department needs your help with some supplies. Pick up a few things and bring them with you to teacher training or on the first night of classes.

Everyone is invited to join us in the fellowship hall on Wednesdays for a meal with your family and friends. Dinner will be served from 4:45 to 6:15 pm starting September 11th. We welcome all members and visitors of all ages to come for food and fellowship, followed by a worship service in the sanctuary from 6:30-7:10. In order to help cover the cost of meals, we ask for donations of $5 for adults and $3 for children under 12, but any amount is appreciated. Thank you.

The menu for the first meal on September 11th will be Chicken Kebabs, Salad Bar, a Red, White and Blue Salad (Strawberries, Bananas and Blueberries), and Cupcakes for dessert.

A message from Karla, our kitchen and hospitality coordinator:

WELCOME BACK! Thank you to everyone who came and enjoyed our summer meals. It was a fun experience. We will be starting up again in full force on September 11th. Come check us out to see if there is a place you can fit in to help. We do prep work on Tuesday mornings from 9:00 -11:00 am. On Wednesdays our prep time is from 1:00- 4:00 pm, serving the meal from 4:45-6:15 pm and clean-up is from 6:30-7:30 pm. We also need a dishwasher from 6:00– 8:00 pm. Contact Karla at 391-3850 or 

We are looking forward to another successful year! 

MILESTONE MINISTRY… Calvary’s Milestone Ministry is a way of helping families pass on the Christian faith. It is a way to celebrate events in our everyday lives that shape our identity and give us a sense of belonging to the family of Jesus Christ.

In September we will focus on the following groups: 

Kindergarten: September 11 – Blessing of the Backpacks: The focus of this Milestone will be on Blessing our Children in their newest journey of Kindergarten. (Please have the children bring their backpacks to the 6:30 pm worship service.) We invite Kindergarten parents to come to their child’s Wednesday School classroom for a time with the pastor to talk about this milestone. 

9th Grade: September 18 – Starting High School: The focus of this milestone will be how Faith is Greater than Fear in this new transition in school. 

7th Grade: September 25 – Beginning Confirmation: The focus of this milestone is to celebrate the confirmation students as they start their journey, boldly and confidently making promises affirming their baptism and living out their faith at church. 

There will also be reserved seating in the Sanctuary for the 6:30 pm worship service (presentation will happen during this time.) Call Kellie Meissner, Family Ministries Coordinator, for more information, 430-9684. 

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