Service Unit 72
2014 Annual Food Drive for SHIP
Tuesday, February 25, 2014
Each year our service unit donates prepared food to supply the SHIP (Samaritan Homeless Interim Program)Mobile Soup Kitchen. The most effective way to provide assistance is to focus on just a few recipes. Beef, chicken and/or sausage are the main ingredients in each of the meals listed, as requested by SHIP.
Meatballs and/or Meatloaf
Sausage or Sausage with Peppers & Onions
Chili
Campfire Stew (see attached recipe)
Chicken Pot Pie without the crust(see attached recipe)
Each of the meals should be fully cooked, labeled, and frozen prior to delivery.
Prepared itemsmust go into half-size steam table pans. There will be some available for purchase at the November, January and February Leader’s Meetings. Using all the same size pans with lids makes storage easier as well.
Please indicate what is in the pan and the date it was prepared, with permanent marker on the lid of the pan, before you freeze it.
SHIP accepts donations of baked goods as well as non-perishable items such as canned food, personal care & paper products, cleaning supplies, or anything else that can be used in a house.
Frozen food trays can be dropped off outside of Super Sundaes at 9 am on Tuesday, February 25. They will be delivered to SHIP immediately following the collection.
Please contact Cara Carley at (908)872-9746 with any questions, or to make alternate arrangements.
SHIP Meat Meal Recipes
Meatballs and/or Meatloaf
Please use your favorite recipes
Sausage or Sausage with Peppers & Onions
Chili
Please use your favorite recipes
Campfire Stew:This is one recipe found, but there are others out there. It is mostly a meat based meal. If your troop has not tried it, then this is a good time to try it. If they like it, it can be great for campouts, just brown the meat ahead of time for easier preparation. (Recipe would fill the half sheet pan.)
2 pounds ground beef / Brown the meat and onions, until no longer pink, drain off extra fat.1 large onion chopped
or ½ teaspoon onion powder
2-3 garlic cloves, chopped
or 1 teaspoon chopped garlic / Add garlic cook for 3 additional minutes.
Salt & pepper to taste
2or 3 cans (15 ounces each) vegetables, drained. You choose: corn, carrots, peas, beans, mixed veggies, sliced potatoes, diced tomatoes w/liquid / (You can also use fresh carrots and potatoes, just peel and steam before use.)
Add the remaining ingredients. Bring to boil. Reduce heat; cover and simmer for 8-10 minutes or until heated through.
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted
Chicken Pot Pie without the crust (Recipe would fill the half sheet pan.)
2 pounds, boneless chicken, cut into bite size pieces / Sauté chicken and onion until cooked thoroughly. Use a minimal amount of oil as needed.1 onion, chopped
Oil as needed
2- 10 ounce packages, frozen mixed vegetables / Rinse frozen vegetables before adding them. You can substitute fresh, but cook them first.
2 potatoes, cooked & diced
2 cans of condensed cream soup (choose chicken, mushroom or celery)
2 soup cans of water / Use any of the condensed soups listed; then add water, and combine with ingredients.
Try a new skill: Create your own “base” by making a roux from scratch.
There are recipes for that on-line. The amount needed would be
4 tablespoons each, of flour and butter, to 4 cups of stock.
Bring all ingredients to a boil and simmer for 10 minutes.