Menu for April 5, 2017
Chicken and Beef Fajitas
Chicken Tenders and Mac ‘n Cheese
Salad Bar and Dessert
Dinner is served from 4:45 to 6:15pm,
followed by worship in the sanctuary at 6:30pm.
All are welcome! Suggested donation is $5 for adults, $3 for kids under 12, but all are welcome to eat, regardless of ability to donate.
We’re down to the last 2 weeks of Wednesday school for this year. Where did the time go? This week will be classes as usual, but next week everyone is invited to experience the Journey to the Cross stations, either before or after the worship service. Dinner will be served at the usual time of 4:45 to 6:15pm.
Here’s the recipe for a big crowd sized Black Bottom Banana Cream Pie that we served last week. One diner was overheard commenting that this pie is so good, she thinks they’ll serve it in heaven.
Black-Bottom Banana Cream Pie
490 servings: 14 cake pans (12x20x2) 35 servings per pan
8 pounds butter, divided
70 cups crushed vanilla wafers (about 11#)
225 oz semi-sweet chocolate squares or chocolate chips. (You can use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)
216 oz Vanilla Instant Pudding (9 pkgs, 24 oz each)
27 quarts whole milk (6 3/4 gallons)
56 cups coolwhip
Melt 4 1/2 pounds of butter, stir in wafer crumbs and sugar. Using the food processor to crush the cookies and combine with the melted butter works well. Divide equally among the pans and to cover bottom of pans. Chilling the crust before adding the melted chocolate helps to spread the chocolate over the crumbs.
Microwave chocolate and 3 1/2 pounds of butter until butter is melted, or melt using a double boiler over a pan of simmering water. Stir until chocolate is melted and mixture is well blended. (You can also use 16 oz chocolate chips with 4 oz butter per cake pan, melting 1 batch at a time in the microwave)
Drizzle chocolate over bottom of crust and spread to cover. Top with sliced bananas.
Beat pudding mix and milk until well blended. Each package of pudding mix uses 3 quarts of milk. Pour over bananas, top with cool whip. Cut into squares, 5×7. It is easier to cut through the crust before refrigerating.