Wednesday Night Supper- September 2011

We attend church at  Grace Lutheran.  Wednesday evenings we have Bible Study, Choir and many other activities.  We also provide a fellowship meal prior to these events.  The meal starts at 6:00 p.m. and activities typically start at 7:00 p.m.  My girlfriend, Erin, and I signed up to prepare the fellowship meal once a month.  Once we signed up for the task we informed that we could feed anywhere from 60-80 people and that it was best to budget $2-$2.50 per person. We were also advised that we would be feeding a range of ages so sticking to familiar or home style foods would be best.  Erin and I have done a fabulous job at this calling and I wanted to share with you how we feed 60-80 people for $130!

During the month of September and November 2011, we prepared Chicken Noodle Soup, Chili, Chicken Salad Croissant Sandwiches, Sandwich Bar and Fruit.

We buy all of our items from Wal-Mart.  We have found over the months of shopping and budgeting for this meal that they have the best prices on the amount and quantity that we require.

Chicken Noodle Soup Recipe:

2 Family Size Traditional Flavor Rotisserie Chickens (deboned, meat only)

8 Great Value Chicken Broth 32 oz

1 Large Box of Great Value Macaroni Noodles

2 Stocks of celery diced

1 large bag of carrots diced

1 tablespoon of minced garlic

2 sticks of butter

Directions: Melt butter in bottom of stock pan, add minced garlic, diced celery and diced carrots.  Cook over medium until the vegetables are soft.  Add the chicken broth to the vegetables, then add the chicken.  Bring to a boil and then let simmer over medium low.  In a separate pot prepare macaroni noodles according to package directions.  Once the noodles are al dente, drain and add to broth.  Continue to simmer on low until ready to serve, stirring occasionally.  Remember that noodles will expand while submersed in the broth so it is best not to add them until right before serving.


Chili Recipe:

1 lb of Ground Beef

1 cans of Red Gold diced tomatoes with garlic, basil and oregano (undrained)

1 can of Hunts garlic, basil, and oregano tomato paste

1 can of Great Value Pinto Beans (drained)

1 can of Great Value Light Red Kidney Beans (drained)

1 Great Value Beef Broth 32 oz

1/4 tablespoon of minced garlic

1/2 tablespoon of salt

1 tsp of pepper

Directions: Brown the ground beef and drain off excess fat/grease once brown.  Return the beef to the stock pan and add garlic, salt and pepper then stir together.  Add your can of diced tomatoes, beef broth, beans, and tomato paste.  Bring to a bowl then allow to simmer on medium low for 45 minutes.  Stir occasionally before serving.

Chicken Salad Croissants:

8 cans of Great Value White Chunk Chicken Breast (drained)


1 1/2 cup chopped celery

salt and pepper to taste

20 croissant rolls

Directions:  Drain all cans of chicken and add to a mixing bowl.  Add mayonnaise to your liking.  I don’t particularly like heavy mayo so I added about 1 cup of mayo to the chicken.  Add chopped celery, salt and pepper.  Set aside.  Slice your croissant rolls in half, so that you can open them up and add the chicken salad.  I also sliced the entire roll in half so that we had 40 small sandwiches as opposed to 20 big sandwiches.  Fill the rolls with chicken salad and serve.


Sandwich Bar:

1 loaf of Great Value White Bread

1 loaf of Great Value Wheat Bread

Romaine Lettuce

6 large tomatoes sliced length wise

2 package of Great Value cheddar cheese slices

1 package of Great Value provolone cheese slices

sliced ham

sliced turkey



For the sandwich bar we simply placed everything on individual trays and aligned it bread, mayo, mustard, cheese, meat, vegetables.  This way each person could make their sandwich to their liking.



Bag of Gala Apples

Bag of Green Grapes

Bag of Oranges

We sliced the oranges and apples and placed them on a tray with the grapes.

Finally, we also added a basket of saltine crackers near the soups, for the enjoyment of those that like crackers with their soups.


Erin and I typically arrive at the church around 3:30 and so that we can have the table served and ready by 5:45. We have so much fun chatting and preparing everything together.  It is a very fun calling!

Stay tuned and I will post what we prepare for February.


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  1. […] you that I cook supper at our church once a month on Wednesday nights.  You can view that post here.   Our task is to feed anywhere from 60-80 people and our budget is $2-$2.50 per person. We are […]

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