It's not just potluck anymore…

No Wednesday Meals

03 17 20

As you have probably guessed, there will be no Wednesday meals this month. Our last week is scheduled for April 1st, and as of today all South Dakota schools are closed for at least the next 2 weeks due to the corona virus outbreak. Here is a message from the pastors at Calvary:

To our CLC community,
When we decided to do a weekend Lenten preaching series on the theme “Making Change,” never in our wildest dreams did we imagine a CO-VID 19 pandemic. With the CDC placing new guidelines and limitations on gatherings of 50 or less people (with the recommendation of not meeting in groups of 10 or more), the pastors and staff of Calvary Lutheran Church are implementing new changes, closures and postponements for the remainder of the month of March. As we receive more direction from the CDC, state and local sources, we will make further and continued changes.

UNTIL FURTHER NOTICE:
*No outside groups will be allowed to use the CLC facilities.
*No church-related small groups (Bible studies, quilters, circle groups, chimes, etc.) will meet in person. If you have questions about your groups, please contact the person who leads them.

March 18
*Wednesday worship, activities and events will be canceled for March 18.
*We will offer an ONLINE ONLY Wed. night worship at 6:30 pm. (The puppets will attend). Check our website for worship links at www.calvaryrapidcity.org
*As we receive more information about school closures, we will be able to make further decisions regarding March 25.

March 21-22
*Saturday night and Sunday morning worship, activities and events will be canceled.
*We will offer ONLINE ONLY Holden Evening Worship on Sat., March 21 at 5:30 pm.
*We will offer one ONLINE ONLY worship on Sunday, March 22 at 10:15 am.
*Offerings can continue to be given through our Simply Giving program as well as other online options. Please contact the church office if you need more information.

Plan For Updates
Each Monday, the pastors, staff, and executive council will consult and evaluate the situation. On Tuesdays, we will share any updates and changes through social media and email. Because updates concerning CO-VID 19 happen quickly, we reserve the right to make adjustments outside of this time schedule as deemed necessary by the Executive Council and Pastors. Announcements about March 28-29 worship will be made March 24th.

We are asking you to think of ways in which to reach out to one another to check-in, to care, and to create connections through prayer. We will be doing the same. We are also working on creative ways to offer ministry opportunities through technology during these changing times. As always, please call the office if you have a prayer update, question or other need.

Please continue to breathe in God’s Spirit and presence and know that you are not alone.
Pastors Becky & David Piper and the CLC Staff

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Menu March 11, 2020

03 11 20

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Today’s Menu, 3-4-20

03 04 20

Last week we made Jambalaya in celebration of Mardi Gras and the beginning of the Lenten season. For dessert we made our version of the King Cake, using a cream cake mix and adding glaze and decorative sugars. Here’s the recipe for making Jambalaya for a crowd. You can use a spicy Andouille sausage, or just a good smoked link sausage if you want to keep it less spicy for a big crowd, or make some of each. Adding shrimp can also be an option, but since there are so many people out there with shellfish allergies we chose not to add it. We made our batch this time with just chicken and mild smoked sausage.

Sausage and Chicken Jambalaya for 500

Make in 10 full size 4” deep steamtable pans, 50 servings per pan

Per pan:                      Total:

(4#)      40 pounds cooked chicken, white or dark meat, shredded or chopped

(#4)       40 pounds andouille or mild smoked link rope sausage, sliced

(10 cups)                    100 cups diced onions

(5 cups)                       50 cups chopped celery

(5 cups)                       50 cups chopped green peppers

(1/3 cup)                     3 1/3  cups chopped garlic

(8 cups)                       80  cups  (40 pounds) long grain rice

(46 oz or 5 ¾ cup)    57 ½ cups Bloody Mary Mix  or use V-8 juice (10 46 oz cans)

(46 oz)                         10 46 oz cans Chicken Stock

(2 TBSP)                      1 ¼ cup Creole or Cajun seasoning

(1/2 can)                     5 #10 cans diced tomatoes  

Saute sausage over medium high heat, add shredded or chopped chicken to brown.  Divide into  steamtable pans.

Saute onions, celery, green pepper and garlic until tender.  Mix with chicken and sausage.  Refrigerate in pans overnight or proceed to finish recipe.

Add liquids, seasoning, tomatoes and rice to pans.  Cover with foil.  Cook at 350* convection for 1 ½ hours, stirring halfway.  Add additional liquid as needed after stirring halfway through cooking (may need up to 2 more cups of either tomato juice or chicken broth if rice isn’t tender and all liquid has been absorbed.)  Cooking time will be longer if pans were refrigerated overnight.  When rice is done, remove foil and continue to bake pans for an additional 20 minutes if a light brown crust on top is desired.

We made 24 King Cakes in bundt pans, glazed with powdered sugar frosting. We opted not to hide the babies in the cakes to avoid a choking hazard. You can see them hiding in the decorations on the dessert table if you look closely.

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Menu 2-26-20

02 25 20

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Menu for 2-19-20

02 18 20
Chicken Strips, Macaroni and Cheese, Salad Bar and Brownies

Tomorrow night we’ll be serving from 4:45 to 6:15 pm in the fellowship hall. Please join us for dinner followed by worship at 6:30pm in the sanctuary.

Next week the season of Lent begins with Ash Wednesday. There will be a worship service at noon every Wednesday of Lent followed by a soup lunch at 12:30. All visitors and members are invited to join us. The regular Wednesday education classes, meals and worship will continue throughout Lent. For more details of church events and schedules, please check out the church website here: https://www.calvaryrapidcity.org/calendar

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Baked Ham Dinner, 2-12-20

02 10 20

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Pizza Ranch Chicken, 2-5-20

02 04 20

It’s one of our most popular menus of the year at Calvary Lutheran Church when Pizza Ranch brings us their Crispy Ranch Chicken. Our kitchen volunteers will provide the homemade Cheesy Church Potatoes and Salad Bar to round out the meal. For dessert, we’ll have Ice Cream and other frozen dessert bars . Dinner is served from 4:45 to 6:15 pm, followed by worship, led by the Praise Band, at 6:30.

Sometimes politics and casseroles cross paths, and a friend at church shared this fun article with me about a campaign taking advantage of the Tater Tot Casserole to win over voters. A dedicated group of volunteers from Calvary Lutheran has been making our version of this casserole once a month for years down at the Cornerstone Rescue Mission. http://www.cornerstonemission.org/

Here’s our recipe for Tater Tot Casserole for a Crowd:

Tatertot Casserole: 400 servings (40 per 4”deep full size steamtable pan)

80 # ground beef, 90% lean

3 jars French onion soup base

Divide beef into 10 4” deep pans. Divide soup base evenly among pans and stir into beef.  Brown in convection oven set at 275* stirring often until browned, or brown on griddle or on stovetop in skillets.

To beef/soup mixture, add:

10   #10 cans green beans, drained

10   50 oz cans cream of tomato soup

10   50 oz  cans cream of mushroom soup

Mix together and top casserole with:

40# tater tots

3 #10 cans cheddar cheese sauce (107 oz per can)

For each pan use:

8 # ground beef

1 can green beans

1 can tomato soup

1 can mushroom soup

4 # tater tots

32 oz cheddar cheese sauce

Bake for 1 hour at 350* uncovered. Stir and bake another 45 minutes.  Cover with foil and bake another hour at 325*.

Here’s a link to the NY Times article https://www.nytimes.com/2020/01/28/dining/amy-klobuchar-hotdish.html?smid=nytcore-ios-share&fbclid=IwAR22w0Nxj6fIwlP5xKpQ8R9qApUQfURulYjszenFMtoutYXeLfRl9fLYK1Q

In case you can’t open it, I’ll do a little cutting and pasting of it here.

Senator Amy Klobuchar’s Taconite Tater Tot Hot Dish, named after a rock mined in the Iron Range of Minnesota, was the star of a house party on her behalf in Newton, Iowa. Credit…Tamir Kalifa for The New York Times

A Classic Midwestern Dish Becomes a Talking Point in Iowa
By Kim Severson

Hot dish, the Minnesota-specific church-supper stalwart that cooks in other parts of the country might mistake for a casserole, is no stranger to hard work.

Early versions of the dish — traditionally a mix of protein, starch and vegetables held together with a creamy sauce baked until it bubbles — helped conserve meat during World War I and fed farm families during the Depression. Topped with Tater Tots or mixed with rice, more modern renditions offer working parents an inexpensive way to get dinner on the table after a long day.

Now, hot dish has been conscripted to help Amy Klobuchar, the senator from Minnesota, win the Democratic nomination for president.

In a series of events that began in New Hampshire last summer and continued this month in Iowa, Ms. Klobuchar has been feeding her recipe, blanketed in Tater Tots, to voters at gatherings the campaign calls Hot Dish House Parties.

The actual making of the hot dish, however, falls to campaign workers. In Iowa, that worker is Andy McGuire, 63, a physician who is also the state campaign chairwoman.

Hot dish has as many variations as there are cooks. Dr. McGuire has made her own version for years, using frozen mixed vegetables, onions, hamburger and condensed cream of mushroom soup, which some Midwestern cooks affectionately call “the Lutheran binder.” It’s topped with Tater Tots.

The senator’s recipe omits the frozen vegetables, adds garlic and tucks the Tater Tots between two layers of shredded pepper Jack cheese.

Ms. Klobuchar’s hot-dish recipe.

Here’s our recipe for another good hot dish, the Cheesy Church Potatoes (Hashbrown Casserole), that we’ll be serving this week.

Calvary’s Cheesy Church Potatoes

Serves 600

Makes 30 half size disposable steamtable pans, 20 servings/pan

120# shredded hashbrowns (24 5# bags), thawed

8# melted butter

12 50 oz cans cream of chicken soup

10# cheese, grated cheddar

18# sour cream

8# diced onions (4 2# bags frozen onions), thawed

16 Tbsp salt (1 cup)

Divide above ingredients into 12 batches: Each batch will fill 2 1/2 pans and make about 50 servings

2 bags hashbrowns (5# per bag)

2/3 # melted butter

1 50 oz can cream of chicken soup

3/4# grated cheese

1 ½# sour cream

2/3# diced onions

1 1/3 TBSP salt

Bake pans covered at 350*, stirring once after about an hour. Cook for about another 45 minutes covered. Stir again, and top with cornflake mixture. Bake an additional 15-20 minutes uncovered until browned.

Topping Mixture for 30 pans:

60 cups crushed cornflakes (about 4 34 oz bags)

4# melted butter

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Menu for 1-29-20

01 28 20

This Wednesday night at Calvary Lutheran we’ll be serving up some nice mid-winter comfort food. Our main dish will be Shepherd’s Pie, a casserole of ground beef, mixed vegetables and gravy, topped with mashed potatoes.

Along with the regular lettuce and vegetable salad bar, we’ll have some fresh fruit salad. For dessert, we baked up 92 dozen homemade cookies today (chocolate chip, oatmeal raisin and snickerdoodles).

Dinner will be served from 4:45 to 6:15. The evening worship service will begin after dinner at 6:30 in the sanctuary. Everyone is invited to join us for dinner and worship. See you tomorrow!

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1-22-20 Broccoli Beef Stirfry

01 21 20

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Taco Wednesday! January 15, 2020

01 14 20

We invite you to join us for the Taco Bar at Calvary Lutheran Church tomorrow night. We’ll have lots of options to choose from to build your own.

  • Lettuce salad or Shredded iceberg lettuce
  • Sliced red and yellow bell peppers
  • Jalapeños, sour cream, black olives
  • Salsa
  • Chicken fajita strips
  • Ground beef taco meat
  • Shredded cheese and warm nacho cheese
  • Black beans
  • Crispy corn taco shells or soft flour tortillas
  • Dessert is Apple and Peach Crisp with Vanilla Ice Cream
Dinner will be served from 4:45 pm to 6:15 pm. We invite all Calvary members to join us and we welcome all visitors. Donations are accepted to help cover the cost of the meals, suggesting $5 for adults and $3 for children. Any amount will help but is not necessary to dine with us.

Last week we served Philly Cheesesteak Sliders using Hawaiian rolls and a fully cooked steak, pepper and onion product. Here’s the way we made those. It’s an easy recipe to make to serve a big crowd.

For each full sized steam table pan we used 36 rolls, sliced in half and each side spread with Miracle Whip or mayonnaise. Fill with the warmed steak, pepper and onion blend, add sliced provolone cheese to cover the meat, and replace the top half off the rolls. Mix 1/2 cup melted butter, 1/2 teaspoon garlic powder, 2 teaspoons Worcestershire sauce, and 2 tablespoons dehydrated onions, and pour over the top of the rolls. Cover pan with foil, bake 15 minutes at 350*, then remove foil and bake an additional 5 minutes.

We used this product, but you could also use thinly sliced roast beef and sautéed peppers and onions.

For dessert we made chocolate chip bars, which were basically just big chocolate chip cookies cut in squares.

Church council members helped in the dining room last week. We appreciate the help from all committees and groups or individuals who would like to serve or do dishes. Call the church office and ask for Karla to sign up to volunteer.

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