Recipe Sharing
This week at Calvary Lutheran in Rapid City, we served 400 church goers with roasted pork loin, wild rice pilaf, a salad bar and dinner roll and a homemade marble cake. Here’s how we did it…
Roasted Pork Loins with Wild Rice Pilaf
Servings: 450
180 pounds pork loin roasts (4 1/2 cases from Sysco)
Cut pork loins as needed to fit into steamtable pans, fat side up. Sprinkle liberally with Montreal Steak Seasoning and add about 2 inches of water to pan. Cover tightly with foil and roast at 300 degrees in convection oven for about 3 hours, or until pork reaches a temperature of 155*. Cover loosely with foil and let rest 15 minutes before slicing.
Make 8 full size steamtable pans of wild rice pilaf, using 2 boxes of Sysco Long Grain and Wild Rice Blend per pan. Add water to pans as directed on box and use seasoning packet. Saute vegetables (see below) and add about 2 cups of the mixture to each pan. Cover with foil and bake as directed on box.
Total amount for saute’d vegetables: 4 cups chopped onions, 4 cups chopped green peppers, 8 cups sliced canned mushrooms. Saute in butter until tender.
Marble Sheet Cake with Chocolate and Vanilla 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 4 times for 480 servings in 16 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 and 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.
Vanilla Cream Frosting
Make recipe 3 times to frost 8 sheet pans
10 oz butter
10 oz shortening
7 pounds powdered sugar
1 teaspoon salt
1 cup instant nonfat dry milk
4 Tablespoons vanilla
2 cups water
Cream butter and shortening in mixer until light and fluffy. Combine dry ingredients and add to butter mixture, alternating with the water to blend smoothly. Add vanilla and more water if needed to make a thinner frosting. Beat for 5 minutes until mixture is creamy.
Chocolate Cream Frosting
Make recipe 3 times to frost 8 sheet pans
Make recipe as directed above, with the addition of 16 oz unsweetened cocoa to the dry ingredients. Add an extra 1 cup of water, adding more if needed to get to spreading consistency.
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