March for Life Dinner Boxes

About 50 of my church family members take a trip to Washington DC each January.  No, it's not a pleasure trip, though everyone has a great time on the bus.  They go to join and to participate in the March For Life with other 400,000+ marchers .  

This year marked the 40th anniversary of the Roe v. Wade Supreme Court decision.  

As my staff and I were packing 50 dinner boxes for the marchers to eat on their way to DC, words from an article I had read written by John Piper kept popping in my head, and I questioned: 

Does being in the womb disqualify person-hood?

Does undeveloped reasoning disqualify person-hood?

Why is it that some fetuses undergo surgeries to be saved and others do not?

How is it that our law protects bald eagle eggs but not human embryos?

It's a strange world, really.  

 Chocolate Peanut Butter Mound Bars tucked in dinner boxes were a huge hit among the marchers on this trip.
Click here for recipe!

It's my honor and privilege to make dinner boxes for the IPC Marchers each year.

Here is the standard March For Life Dinner Box Menu:

Fried Chicken Sandwich with Basil Aioli

Garden Salad with Savannah Mustard Dressing

Fresh Fruit Salad

Chocolate Dipped Strawberries

Chocolate Peanut Butter Mound Bar

Kosher Dill Pickle Spear

Oatmeal Chocolate Chip Cookies for Snack

Merry Christmas!

Merry Christmas my dear friends!  December just flew by me with extra cooking for special events at church, my children's music concerts to attend, gatherings with friends, and the next thing I realized is that I haven't kept you updated since the first of the month!  Have you had as busy a month as I have?

Despite the commercialism of the Christmas season, December is truly my favorite part of the year.  IPC has the most beautiful Christmas program called Lessons and Carols where our 100 member choir sings beautiful hymns and carols, and the story of Jesus' birth is told.  Click here to hear our wonderful IPC Choir. 

And it was a special treat to attend my son's high school Christmas program.  

This is quite an impressive performance by a group of high school students.  And oh! My son is the handsome, black haired cellist in the second chair.  

This year marks my 5th year as the Church Cook at IPC.  My staff and I have cooked enough food to feed close to 20,000 people this year.  And our goal has been to keep our food healthy, good, and consistent.  And thanks to my super amazing staff, we have done that this year.  I feel so privileged to exercise this God-given gift of cooking for His people at church.  

Merry Christmas to you and your family!

Thank you so much for reading this humble blog.   

With Love, 

Kay, The Church Cook

Communion Dinner 2012-Sunday Dinner and German Chocolate Cake Recipe

 A week ago Sunday was our last Communion Season dinner and we wanted to finish strong after four-dinner-marathon.  And if my church family couldn't remember what they had for four dinners in a row, they will certainly remember this German Chocolate Cake!  !  The cake was so moist and the frosting made with pecans and coconut was outstanding.  Here is what the rest of the menu looked like:

 Communion/Sunday Dinner Menu for 280

(Click hyperlink for recipes)

Pork Tenderloin with Coffee Rub (60 lbs of pork tenderloin)

Pineapple-Papaya Salsa (10 pineapples, 8 papayas, 16 bell peppers, variety colors)

Garden Salad with Buttermilk Ranch Dressing (36 small heads of Romaine, 2 1/2 lbs. tomatoes, 3 large cucumbers, 7 cups of dressing)

French Bread with Cheese Spread (280 pieces, 6 cups of cheese spread)

Watermelon Slices (4 large seedless melons)

German Chocolate Cake (225 pieces)

 The key to making the cake moist and fluffy is not over beating the batter, especially in large volume baking.  Sift the flour, baking soda, and salt together first.  Then we use a hand-held mixer and a large mixing bowl rather than a large commercial mixer.   This gives us much better control and avoid over mixing.

The frosting will take much longer when cooking recipe x10.  Use the heaviest gauge aluminum stock pot you can find in your kitchen.   Cook the ingredients in low-medium heat until frosting turns light golden color and thickens, it takes good bit of patience but so worth it!  Are you measuring baking ingredients by weight yet?  Oh, this is a must if baking in large volume!  Here is the conversion chart you can use.  

German Chocolate Cake
Adapted from Allrecipe

• 1/2 cup water
• 4 (1 ounce) squares German sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
•  
• Filling:
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
•  
• Preheat the oven to 350 degrees F.  With vegetable oil spray, spray 9x13 pan ( or three 9 inch round pans).  Sift the flour, baking soda and salt together and set it aside.  

In a small sauce pan, heat water until steaming.  Add chocolate and stir to melt.  Off the heat, cool and add vanilla extract.   

Using a hand held mixer, beat egg whites until stiff peaks form.  Set aside.  

Cream butter and sugar until pale yellow and fluffy in a large bowl. Add egg yolks, one at a time.  Stir in melted chocolate mixture.  Alternate flour mixture and buttermilk, being careful not to over mix.  Using a rubber spatula, quickly fold in beaten egg whites until white streaks disappear.  

Pour into prepared pan(s) and bake until a toothpick inserted comes out clean, about 30 minutes.  Cool for about 10 minutes and turn out onto wire rack. Cool while making the frosting. 

For Filling:  In a large sauce pan, combine sugar, evaporated milk, butter, egg yolks, and cook over low/medium heat, stirring until thickened.  12-15 minutes.  Off the heat, add vanilla extract, coconut and pecans.  Cool before icing the cake. 

For large volume baking tips:

• 5-12x24x2 steam pans used
• Above recipe x2 makes 1 steam pan, which yields about 45 pieces per pan.  
• Cakes can be baked ahead and frozen up to 2 weeks
• Dry ingredients for the frosting can be measured days ahead and frosting made on the day of serving.
• Frosting recipe x10 took about 45 minutes to thicken 

Communion Season 2012- Friday Dinner and Bulgogi Recipe

Photo by Hyosun @ Eating and Living

On Friday was our meal two for our Annual Communion Season dinners and I wanted to make something very special for my church family, and of course Korean food it had to be!  Korean Beef BBQ or Bulgogi is most likely the best well known meat dish and for trusted recipes, I always to go Hyosun's Korean food site, Eating and Living.  

I have planned this menu several months ahead not knowing that Hyosun of Eating and LIving blog would be coming to visit me in Savannah in conjunction with her business trip!  Can you believe that!?  Though I have "known" her through her blog for last two years, I was beyond ecstatic and honored to meet her in person.  So Friday afternoon,when Hyosun was done with her work, she came to IPC kitchen and helped with the meal prep for 200.  

Friday Dinner Menu for 200

Bulgogi with Teriyaki Sauce (65 lbs of bottom round sliced paper thin)

Steamed Rice (28 lbs of rice), click here for method

Fried Egg Rolls with Red Chili Sauce  (250)

Sauteed Vegetable Medley  (12 lbs of frozen beans/18 lbs of broccoli/8 large onions/24 bell peppers)

Garden Salad with Spiced Dressing (9 large heads of Romaine, with red onions, cucumbers, cherry tomatoes)

Coconut-Kiwi Cake (recipe x10 = 4 pans/180 pieces)   

For detailed preparation instruction from Hyosun's site, Click Here. 

Bulgogi 
Recipe by Eating and Living
Used with Permission

2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced10 mushroom caps sliced (optional)

6 tablespoons soy sauce

3 tablespoons water

2 tablespoons sugar

2 tablespoons honey

2 tablespoons rice wine (or mirin)

2 tablespoons garlic

2 tablespoons sesame oil

2 teaspoons sesame seeds

3 tablespoons grated Asian pear (optional)

1/8 teaspoon pepper

(*Pre-sliced bulgogi meat is sold at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices.)

Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combineeverything well. Marinate the meat for about an hour. Grill on a charcoal or gas grill or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)

Note: Since rib eye or top sirloin would be too expensive to feed 200, I purchased bottom round cut and had the butcher slice it very thinly. 

Print This Recipe!

Even though it was a busy weekend with another two dinners ahead, Hyosun and I carved out some to frolic around town.   It was as though I have known her all my life.  We talked incessantly about blogging, food photography, our children, food photo props, our dreams, faith and more blogging. 

 On Saturday, we went to The Tea Room for an early lunch. Both our salads were fabulous and Hyosun fell in love with my favorite tea in the world, Emperor's Bride Tea.  

 

I gave Hyosun a quick tour of my beloved church.  I am never tired of looking at my church's exquisite steeple and the sanctuary ceiling.  Can you see why?

 It was simply wonderful to meet someone for the first time and yet have the feeling as though you have reconnected with your old friend.  Thanks so much, Hyosun for taking your time to visit me!  Love you, my friend! 

Communion Season 2012 - Thursday Dinner and The Best Yellow Rice Recipe

This Thursday through Sunday, my church is having a special program called Annual Communion Season.  And it is going to be extra special because this year's speaker is Dr. Harry Reeder, the senior pastor of Briarwood Presbyterian Church, in Birmingham, AL.  I love to hear this dynamic speaker, who truly brings out the word of God like no other preacher can; other than my own senior pastor, of course.  

Anyway, the kitchen staff and I are on a cooking marathon since we have four dinners to prep and serve this weekend.   I was too busy last night and this was the only photo I managed to take.  But I have to tell ya, this yellow rice we made last night was the best ever!  So I had to share the recipe with you. 

Friday night dinner may or may  not involve Bulgogi and a special guest appearance.  So stay tuned....

Thursday Dinner Menu for 200 (Click Hyperlinks for recipes)

Blackened Swai   (55 lbs - 3-5 oz filets = about 210 pieces)

Mango Salsa (20lbs. frozen diced mango chunks)

Yellow Rice (30lbs rice)

Yeast Rolls (200)

Garden Salad with Savannah Mustard Dressing  (30 small heads of Romaine plus tomatoes, onions, cucumbers)

Lemon-Ginger Pound Cake with Lemon Whipped Cream  (Recipe x10 = 4 full pans)

The Best Yellow Rice

Serves 4

1 1/2 tablespoon olive oil
1/4 cup onion, finely diced

1/2 cup sweet peppers, finely dice (we used tri-colored)
1/2 teaspoon garlic, minced
1 cup long grain rice, soaked in water for 15 min, rinsed, drained
1 1/3 cup chicken broth, homemade preferred
3/4 teaspoon ground turmeric
1/2 teaspoon salt (use only if using homemade broth)

Heat the olive oil in a heavy saucepan. Add the onion, peppers, and garlic and cook until just soft. Toss in the rice for about a minute, stirring once or twice.   

Add the broth, ground turmeric and salt if using homemade broth without salt added.  Cover and cook in medium-high until rice starts to boil,  for about 10-12 minutes.  

When it begins to boil, quickly reduce the heat to simmer.  Do not open the lid.  Simmer until the liquid is absorbed, another 15 minutes.  Fluff with a fork before serving.  

For large volume rice cooking tips, click here. 

The Best Yellow Rice for 200 

25 lbs of long grain rice, soak first in cold water for 20-30 minutes, rinse, drain

6 large onions, finely chopped, pulsed coarsely food processor 

10 tricolored peppers, finely chopped, pulsed coarsely in food processor

1/3 cup minced garlic

2/3 cups olive oil

About 16 quarts of homemade chicken stock

2 tablespoon ground turmeric

salt to taste

Print This Recipe!

2012 March For Life Dinner Boxes

Each January, IPC participates in March for Life in Washington, D.C. Up to 50 attendees must endure a grueling bus trip to D.C. and back, to speak on behalf of the unborn. So, I try to make their dinner boxes fresh and colorful.

Menu for MFL Dinner Boxes:

Fried Chicken Breast Sandwich with Herb Aioli

Garden Salad with Savannah Mustard Dressing

Fresh Fruit Salad

Chocolate-Oatmeal Cookies

Chocolate Dipped Strawberry and Mint Patties

Potato Chips

Fried chicken breast seem to be the best meat option for picnic style dinner. It holds up well and still tastes great even when served room temperature.

We had some left over chocolate from a previous event, so we dressed up the berries a bit!


Over the years, packing dinner boxes for the marchers has been my favorite event to do in the church kitchen.

Here are some make ahead tips for boxed dinners:

(Organization and prepping ahead is the key!)

Up to a week or more ahead:
Chicken breast is pounded, layered with plastic, & frozen Click here for how to prep
Make Cookie Dough and freeze

Up to fours Days Prior:
Make Salad dressing & Aioli, put in 2 oz containers; store in fridge

Up to two days Prior:

Prep fruit click here for tips;
Bake cookies, cool completely, store in zip lock baggies & refrigerate

One day prior:
Thaw chicken breast in fridge, all containers, utensils, buns if using are out

5 Hours prior:
Lay out containers in an assembly line fashion, put any non-perishable items
(utensils, Handi-wipes, napkins, mint patties, etc)
Cut fruit smaller and store fruit individually and temporarily store in fridge
Wash and prep veggies for salad, I used mixed green and cherry tomatoes
Prepare to fry

Melt chocolate and dip strawberries, cool on parchment lined sheet pans

2.5 Hours prior:
Fry chicken breast and cool completely on wire racks

1.5 Hours prior: You will need 3 sets of quick hands to do this in 1 to 1.5 hours
Begin assembling the boxes, layer fruit, place salad, sandwiches, cookies, utensils, etc.

Photos From IPC Family Fun Night

Each year, I have a blast taking photos of IPC's children at our annual Halloween event. Who can resist these cuties?

Levi

Ezra

Benjamin

Jack

Michael, yes he is a big kid.

Pooh and her friends...


John Harvard

Ellie

T.R.O.U.B.L.E.

I have so many fun recipes to share with you this month. Glad to be back blogging and sharing!

IPC Youth Oyster Roast

It was such fun to tag along with my three teenagers to their youth group oyster roast at the Van Puffelen/McLean Farm. The cool weather that's finally coming around couldn't be more perfect for this fall oyster roast with games, hayrides and a bonfire.

A game of pumpkin bowling on the lawn, anyone?

Or a little canoeing on a beautiful lake? Benjamin, our mascot, looks rather nervous here.

Pumpkin carving! Hmmm......I was glad I was busy taking photos.

OK, I'll confess that the only reason I invited myself to this was to have some great oysters. And my favorite elder was going to cook it. So I made myself the official event photographer. Pretty sly, eh?

And did we have some beautifully steamed oysters.

My little friend, Catherine, shucked oysters like a pro and offered them to the guests around her. And she doesn't even eat them. This is the largest oyster she shucked for the day.


For those who dislike oysters or oysters disliking them, there were plenty of hot dogs and chili to be eaten.

And after the kids rode the hay rides around the lake, s'mores and hot chocolate were in order. It's just doesn't get better than this in Savannah....

Oyster Roast for 65

9 Boxes of oysters (40 lb box); for youth group 7 person/box of 40 lb. For adult gathering 5 person/box with other foods

2 quarts of cocktail sauce

65 hot dogs

15 quarts of chili

IPC Annual Low Country Boil for 325

Labor Day weekend is here! I so look forward to this weekend and here is why. From Memorial Day to Labor Day, my church has the Sunday evening services at Point Pleasant, a beautiful waterfront meeting house on Talahi Island( Click here to see the map). Since the congregation meets there for the evening service, so must their cook and the food, each Sunday night for 15 weeks.

Our off site kitchen is not quite equipped for large volume cooking, so dinners are prepared at downtown kitchen and transported to Point Pleasant. And it takes quite an effort to make and transport food for 300 each week. Not complaining, just super excited that beginning next Sunday evening, I can stay put and cook in my downtown kitchen!


And I am so grateful when Tim, IPC's renown grill/low-country boil meister and his team of deacons cook the last Sunday fellowship meal at Point Pleasant. IPC's Annual Low Country Boil is highly anticipated meal of the year, especially my me.


We have a saying here Savannah, "Friends don't let friends eat Gulf shrimp!" Who can resist fresh local Georgia shrimp? Tim purchased 70 pounds of these beauties from his shrimper-friend in Richmond Hill.


Only the fresh corn will do, no substitutions, please.


Instead of boiling the potatoes, Tim grilled 50 pounds of red potatoes, lightly oiled and salted with Kosher salt. So delicious!


Young and old alike, we just love this meal.


Especially with homemade ice cream made and brought by the congregation. Which flavor do you like?


Tim's wife, Tricia organizes this great church family tradition.


Even powder pink lemonade looks wonderful.


Our fellowship is sweet. Quite a setting, isn't it?


IPC children absolutely love this place during summer filled fun activities like swimming, ultimate frisbee playing and rope swinging after the meals.


And even though I am not thrilled about transporting food out here during summer, it's so worth it.....for my loving church family. And I will brace myself again next summer, with a smile and lots of prayer for God's grace and strength.


Low Country Boil for 325

Shrimp 70 pounds
Smoked Sausages 70 pounds
Red Potatoes 50 pounds, halved and grilled
Fresh Corn 120, shucked and cut into thirds (360 pcs)
Cocktail sauce 5 quarts
French Bread 375 pieces
Pimento Cheese Spread 7 pounds
Tossed Garden Salad (40 heads of Romaine hearts, 5 English Cucumbers, 10 pints of grape tomatoes, 6 red onions) with 4 quarts of homemade ranch.
Watermelons, 5 large seedless, sliced in small wedges
Homemade Ice Cream (made and brought by congregation)
Chocolate-Oatmeal cookies 300


Salt 4 pounds for cooking
8 limes for garnish
8 lemons for garnish
Old Bay optional