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.