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:
Beef and Broccoli with Steamed Rice
Bread Pudding with Vanilla Sauce
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
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)
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.