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.
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:
Makes one half sheet pan: cut 2”x2” (8×5) makes 40 bars
2 cups all-purpose flour
2 teaspoons baking
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground
1 teaspoon pumpkin pie
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,
½ cup butter, softened
1 teaspoon vanilla
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.
25 cups water (if boiling potatoes, save this water from cooking
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. http://www.kuchenkitchen.com/ Tomorrow we’ll be serving their blueberry, strawberry rhubarb, cherry, peach and cottage cheese flavors.
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.
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.