Tuesday, April 28, 2009

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 17, 2009

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 10, 2009

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.

Tuesday, April 7, 2009

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.

Friday, April 3, 2009

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.