Friday, December 25, 2009

Shoals Community Soup Kitchen is closed on this Christmas Day. First United Methodist Church of Florence will provide lunches for our regular guests on Christmas Eve. Thank you FUMC!

Friday, December 18, 2009

Magnolia Church of Christ prepared a wonderful Pre-Christmas meal of chicken and dressing, sweet potato casserole, green beans, rolls, and pumpkin pie. We served 42 guests.

Friday, December 11, 2009

First United Methodist Church teamed with Coffeology (Coffee Shop in the library) to feed our 45 guests. Soup, sub sandwiches and dessert made up the main meal and apples were given as a treat for later. We thank this great group of volunteers and hope they will return again.

Friday, December 4, 2009

We continue to see large numbers of guests... 58 today. Trinity Episcopal Church prepared chicken and dumplings (which were a big hit last time), slaw, and cupcakes. We had additional volunteers; a couple from UNA and two from Armstead Chapel CME Church.

Friday, November 27, 2009

We were closed this Friday due to the Thanksgiving Holiday. First United Methodist Church of Florence invited our guests to join them on Thanksgiving for a meal. Our guests were also given a meal to take home for Friday. Thank you First United Methodist!

Friday, November 20, 2009

Magnolia Church of Christ prepared a knock-out chili that was served with cheese and crackers and an assortment of desserts. We had another large crowd of 57 guests.

Friday, November 13th

For a Friday the 13th we had a great group of volunteers and 35 guests. The menu was squash casserole, black-eyed peas, corn-on-the-cob, cornbread muffins and dessert. The squash casserole and peas were donated by the owner of Pomodoro's. Please be sure to tell her thanks.

Firday, November 6th

Wow, we had 60 guests today! Trinity Episcopal grilled hamburgers and served them with all the toppings. Baked beans and cupcakes rounded out the meal.

Friday, October 30th

Chili on top of spaghetti noodles, hot dogs with all the condiments, and dessert was served to our 40 guests. A special thanks to Lifewise Volunteers who prepared the meal and pitched right in with all the 'behind the scene' work.

Friday, October 23, 2009

The beef stew prepared by Westminster Presbyterian Church was a big hit with many of our 38 guests returning for a second bowl. Salad, corn muffins and cake were also served.

Friday, October 16, 2009

Wow, what a great Friday. We had 47 guests and many familiar faces. The best part was the meal was provided by Magnolia Church of Christ. They served homemade chicken noodle soup, crackers, peanut butter and honey sandwiches, and cake. And their volunteers stayed for clean-up! We are so blessed to have so many churches in our community participate.

Friday, October 9, 2009

Chicken chili, crackers, fruit and pound cake were prepared by First Presbyterian and served to 36 guests. It hit the spot since 11 returned for second helpings.

Friday, October 2, 2009

Trinity cooked up a delicious pot of beans and ham, coleslaw and corn muffins. An assortment of cookies and cupcakes were served for dessert. The guest count was 34.

Friday, September 25, 2009

We had a record number of guests - 47! And they must have enjoyed the spaghetti prepared by Westminster Presbyterian as 10 people returned for seconds. Salad, rolls and cookies were also served.

Friday, September 18, 2009

First Presbyterian served a delicious meal of beef and spaghetti casserole, tossed salad, rolls and banana pudding to 40 guests. A special thanks to our team leader today who took off from work to donate her time and talents.

Zucchini and Cheese Bread

Here is a recipe we used one Friday. We took the recipe and made muffins. Great way to use your zucchini!

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons butter, cut into pieces
• 1 cup sharp cheddar cheese, grated
• 1 cup milk
• 1 large egg
• 1 cup zucchini, grate and squeezed dry with a paper towel to remove excess moisture
• 1 tablespoon onion, minced or grated(we omitted the onions)
  
• 1 teaspoon Dijon Mustard

Directions:

Preheat oven to 375F and grease an 8x4 inch bread pan or use muffin tins if you want muffins.

Sift flour, baking powder, sugar and salt in a large mixing bowl. Then cut in the butter using a pastry blender or using two knives. When the mixture is the consistency of crumbs mix in the cheese.

In another bowl, mix together the eggs and milk. Then stir in the zucchini, onion and mustard. Then add all the dry ingredients. Mix until the dough holds together (don't over-mix) and spoon the dough into your greased pan.

Bake for 40 to 45 minutes. The bread should be risen and brown when it is done. To test whether the bread is done stick it with a long tooth pick. It should come out clean.

Firday, September 11th, 2009

Back by popular demand was First Presbyterian's chicken and dressing. Accompanying this was creamed potatoes, green beans, cranberry sauce, banana pudding and chocolate chip cookies. It was served to 33 guests.

Friday, September 4th, 2009

Forty-two guests enjoyed the squash casserole, macaroni and cheese, veggies, corn muffins and cupcakes prepared by Trinity Episcopal.

Friday, August 28th, 2009

We had a change of pace with a 'cold lunch' which is perfect for August. Westminster Presbyterian prepared and served an assortment of cold sandwiches, chips, pear salad, green salad, and an assortment of cake slices. Thirty guests joined us for this meal.

Friday, August 21, 2009

Using locally grown vegetables First Presbyterian Church prepared a hearty minestrone soup that was served to 25 guests. Ham and cheese buns, zucchini cheese muffins and brownies were also served.

Friday, August 14, 2009

First Presbyterian Church cooked chicken gumbo and homemade biscuits for the 34 guests. Italian cream cake from Nel's Catering was served for dessert.

Friday, August 7, 2009

Trinity Episcopal Church prepared a great meal of pork loin, macaroni and cheese, roll, sliced tomatoes, iced cucumbers, and cupcakes. Thirty-one guests including 7 school-aged children joined us today.

Friday, July 31st, 2009

First Presbyterian Church served hot ham and cheese buns, cold deli sandwiches, baked beans, fruit salad and wonderful Italian cream cake donated from Nel's Catering. We had a record number of guests - 42.

Friday, July 24th, 2009

Westminster Presbyterian Church prepared red beans and rice, congealed salad, rolls and cookies for the 40 guests this day. Thank You!

Friday, July 17th

First Presbyterian served 33 guests a wonderful meal that included beef tips on rice, squash casserole, sliced tomatoes, roll, congealed salad and sugar cookies. Thanks so much to our substitute team leader this week and all of her volunteers.

Friday, July 10th

We received a very large donation of frozen chicken from the owners of the new restaurant Pomodoro located at 110 E. Tuscaloosa St. in Florence. The team from First Presbyterian Church used the chicken in a poppy seed casserole which was served to 31 guests as the main entree. The meal also included green beans, rolls and a pear congealed salad.

Friday July 3rd

Trinity Episcopal Church brought both a scrumptious home-cooked meal and wonderful new volunteers. They served meat loaf, green beans, creamed corn, tomatoes, onion, cornbread and cupcakes decorated for the 4th of July. Thirty-two guests enjoyed the meal.

Friday, June 26, 2009

A big thanks to Westminster Presbyterian Church for preparing a great meal for our 32 guests. The menu was spaghetti, slaw, french bread and cake. A big thanks also to all the volunteers.

Friday June 19th

First Presbyterian prepared the perfect meal for our 30 guests on this very hot and humid June day. The menu was chicken salad, homemade tomato soup and banana bread. Many guests commented on the nice air conditioning as the weather outside felt more like August.

June 12th

Word spread that First Presbyterian was serving chicken and dressing and 35 guests came for the great meal. Giblet gravy, macaroni and cheese, and candied carrots rounded out the meal.

June 5, 2009 Friday

Trinity served lasagna, tossed salad, french bread and cookies to our 30 guests. We also had nine volunteers representing 3 local churches.

Friday, May 29th

Squash casserole, peas with ham, mashed garlic potatoes, cornbread, watermelon and brownies were served today to 25 guests. Today was an especially nice meal with wonderful guests and great group of volunteers. Meal was provided by First Presbyterian.

Pasta Salad Recipe

Ingredients for 1 lasagna pan

1 1/2 lbs tricolored rotini 3 chicken breasts

1/2 onion, chopped 1/2 peeled cucumber, chopped

1 can black olives 1/2 jar sliced green olive salad

1/2 package carrot matchstick cut 1 stem broccoli

1 package grape or cherry tomatoes 1/2 package feta cheese

1/4 cup Parmesan cheese 1 small bottle Italian or Greek Dressing

This is best made the day before you plan on eating it.

Poach chicken breasts. When cool, remove skin and bones. Chop in pieces about 1/2 inch square. Don't worry if they shred. This can be done the day before you assemble the salad.

Remove the florets from the broccoli and cook until they begin to turn dark green. Remove and drain immediately.

While the pasta is cooking, put chicken, washed tomatoes, olives, cucumber, onion, carrots, broccoli and feta cheese in a bowl. When the pasta is cooked, drain and add to vegetable mix while hot. Immediately add the salad dressing and mix well. Put into serving dish and sprinkle with Parmesan cheese. Cover and refrigerate overnight.

Friday, May 22nd

Westminster prepared a great healthy pasta salad with chicken, olives, carrots, broccoli, cheese and pasta. The recipe will have to be posted as soon as it is available. They also served pear salad as a side and had numerous cakes for dessert. We had 29 guests today and it was good to see so many new faces.

May 15th

Sloppy Joes were a big hit today at the Soup Kitchen. First Presbyterian served 27 guests today on a humid muggy Friday. Slaw, chips and cookies rounded out the menu. We are seeing the same faces every Friday and it is starting to feel like family. There is definitely a comfortable atmosphere for guests and the volunteers. Thanks big time to all the Team Leaders for making it seem so effortless.

Friday May 8

Our First Presbyterian Team of the week served 29 guests an Italian style chili, garlic bread, lime and pear congealed salad and Oreo ice cream. Guests and volunteers seemed to be in good spirits today. Even though it is still Spring, the hot, humid weather reminds us that Summer is right around the corner.

MAY DAY - Friday May 1

Goulash was the main entree for this Friday. Trinity also prepared a scrumptious fruit salad and dessert for our 25 guests. We saw a few new faces and missed seeing a few 'regulars'; we hope they are doing well.

Jack-O-Lantern donated a large box of yellow squash this past weekend so expect squash casserole soon.

Friday April 24th

Westminster Presbyterian Church cooked a wonderful meal of macaroni and cheese, green beans, rolls, selection of congealed salads, and brownies for our 25 guests. We had another beautiful day but have noticed a trend of fewer guests on sunny days.

Three churches are now involved with the SCSK in preparing meals. If your church is interested please leave me a comment and I'll contact you.

FRIDAY, APRIL 17th

Our culinary chef prepared Italian Wedding Soup with fresh spinach as the main entree and this was served to 31 guests today. Accompanying the soup was bread covered in freshly prepared bruschetta, cookies and canned pears. First Presbyterian Church and our chef provided the main meal, Woodmont Baptist supplied the pears, and Jack-O-Lantern Farms donated the fresh tomatoes and onions used in the bruschetta. We had a beautiful sunny day to share with guests and volunteers.

Friday April 10th Lunch

Wow! First Presbyterian Church and First Christian Church prepared barbecue pork that was a big hit with our 35 guests - so much that 11 went back for seconds. Baked beans, chips and cupcakes decorated for Easter were served. And Trinity Episcopal continues to be a great partner by sending over volunteers even when it isn't their turn to cook. Thanks everyone.

CALL FOR RECIPES

Jack-O-Lantern Farms has donated 3/4 bushel of okra and tomatoes for the soup kitchen. Donations from local farmers may continue so recipes are needed to use all those wonderful vegetables. You may mail your recipes to First Presbyterian Church of Florence, attn: Shoals Community Soup Kitchen, 224 East Mobile Street, Florence, AL 35630 or you may email them to pfavenesi73@gmail.com and post a comment that you have sent the recipe. If your recipe is used we will post it on this blog.

Recipe for Old-Fashioned Cabbage Soup

Ingredients:
1 small onion, chopped(1/3 cup)
1 stalk celery, sliced (1/2 cup)
1/4 cup butter
1/2 cup all-purpose flour
8 cups chicken broth
4 cups shredded cabbage
8-12 ounces fully cooked Polish sausage, thinly sliced
2 tsp snipped fresh parsley
1/2 tsp white pepper

In a 4-qt Dutch oven, cook the chopped onion and sliced celery in the butter till the vegetables are tender, but not browned.

Stir the flour into the vegetables in the Dutch oven till the mixture is smooth. Stir in the chicken broth. Add the shredded cabbage. Cook and stir till the soup mixture is thickened and bubbly. Reduce the heat and simmer the soup mixture, uncovered for about 3 minutes.

Stir the sausage, parsley and white pepper into the simmering soup mixture. Cook, uncovered, for 2 minutes more. Makes 6 main-dish servings.

Recipe for Chicken and Dumplings

Ingredients:
6-7 chicken breasts
6 cans chicken broth (fresh does not work as well)
2 chicken boullion cubes
1 package four tortillas
1 TBS Nature's Seasoning
1 stick butter
2 cans milk (at least 1%)
2-4 TBS corn starch
Water

Boil breasts in water and broth about one hour. Take chicken out and chop. Retain broth and add boullion, Nature's Seasoning, pepper to taste, butter, milk and corn starch, along with chopped chicken. Bring to boil. Cut tortillas in strips with scissors and add to pot. Boil for 5-10 minutes.

Friday April 3rd Meal by Tinity Episcopal

Tinity Episcopal church prepared a delicious meal of chicken and dumplings, green beans, slaw, cornbread muffins and carrot cake. There were 30 guests with 7 refills and enough food to send to one of the addiction recovery homes. We also saw a new group of volunteers.

Donations

The Shoals Community Soup Kitchen is pleased with the generous monetary and food donations it has received. If you would like to help support this endeavor you may send a check to First Presbyterian Church of Florence and indicate in the memo section that your donation is for the soup kitchen. The mailing address is 224 East Mobile Street, Florence, AL 35630.

Applesauce Muffins

This recipe is from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough and makes 12 muffins.

Ingredients:
2 cups all-purpose flour (I prefer unbleached)
2TBS granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 large egg, at room temperature
1/2 cup packed light brown sugar
1 1/4 cup unsweetened applesauce
1/4 cup plus 2 TBS canola oil
1/4 cup milk

Position rack in center of oven and preheat oven to 400 degrees. Prepare muffin tins with nonstick spray.

Whisk the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.

In a second bowl, whisk the egg and brown sugar for 3 minutes. Whisk in the applesauce, oil and milk until blended. Using a wooden spoon, stir in the prepared flour mixture until moistened.

Fill the prepared tins 3/4 full and bake for 20 minutes or until the muffins are browned. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer

Jack-O-Lantern Farm

If you like to buy naturally grown and local then you should try Jack-O-Lantern Farm located in Muscle Shoals. The owners are two of the nicest people with which to visit and they have donated fruit and vegetables to The Help Center and to the Soup Kitchen. Their website is www.jackolanternfarm.com. Check them out!

Friday March 27

We served chicken noodle soup and toasted cheese sandwiches to 32 people this week. First Presbyterian provided the main meal and cooked applesauce muffins using leftover applesauce from last week. St Bart Episcopal brought brownies.

CROP Hunger Walk

A CROP Hunger Walk will take place Sunday April 26th. Registration is 2:00 in the Fellowship Hall of First Presbyterian Church of Florence. Money raised will help 'communities respond to overcome poverty'. Specifically 25% will go to The Help Center located in Florence. Everyone is invited to participate. Teams are forming online right now. Follow this link to take part or to donate.

http://www.churchworldservice.org/site/TR/CropWalks/testwrapper?fr_id=2879&pg=entry

Cornmeal-Cranberry Muffins

This is the recipe for the muffins served on Friday March 20th. The recipe is from the December 2007 edition of Southern Living.

Ingredients:
1 1/3 cups all-purpose flour (I prefer unbleached)
3/4 cup sugar
1/2 cup yellow cornmeal
2 tsp baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 TBS butter, melted
1 egg, lightly beaten
1 cup cranberries (we substituted dried cranberries and reduced the amount)

Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into muffin tins, filling each two-thirds full.

Bake at 425 degrees for 20 minutes or until lightly browned. Let cool 15 minutes. Serve warm or room temperature.

Friday March 20, 2009

We served 37 guests today a choice of chili mac or sausage soup, homemade bread and butter, strawberry gelatin salad and homemade cornmeal cranberry muffins. We ran out of dessert and began serving applesauce. Today was our first day to need a highchair so some of our guests are quite young. The meal was a joint venture between Westminster Presbyterian Church and First Presbyterian Church. Daffodils and flowering quince were our centerpieces for each table.

Shoals Community Soup Kitchen

This is Pam's blog designed to keep everyone informed of the Shoals Community Soup Kitchen. This soup kitchen is a six month trial mission ministry hosted by First Presbyterian Church of Florence which began February 6, 2009. The kitchen is open every Friday from noon until 1:00 and anyone is welcome to join us. We do not require ID and we do not preach. We offer a meal and a smile in God's House.

For each Friday I will post the number of guests served, the meal we served and which church/organization prepared the meal. I will not mention individual names of guests nor of the volunteers.

Our first Friday we served 3 guests a bowl of chili mac, cornbread muffins and cookies. The chili and cornbread were prepared by First Presbyterian and cookies were cooked by members of Grace Episcopal Church. Tulips were on each table and all the volunteers wore aprons with Shoals Community Soup Kitchen embroidered with blue thread.