Study Day is coming! Fri, Dec 16th.

Study Day is coming soon! Please sign up to volunteer or bring food here:

http://www.formstack.com/forms/?1137247-k58stA3em5

See previous blog posts for soup/chili recipes!

Thanks for your help - we're starting to get really excited!

Meat Chili

CHILI CON CARNE: about 24 (1 ½ cup) Servings

4 pounds ground beef
8 medium onions, chopped (about 4 cups)
4 cans ( 28 oz each) tomatoes
4 cans (15 1/2 ounces each) kidney beans drained (reserve liquid)
1 can (15 ounces) tomato sauce
2 Tablespoons sugar
2 Tablespoons chili powder
1 Tablespoon plus 1 1/2 teaspoons salt

Cook and stir ground beef and onion until meat is brown and onion is tender. Drain off fat. Place meat mixture in large pot or Dutch oven. Stir in tomatoes reserved kidney bean liquid, the tomato sauce and seasonings. Heat to boiling.

Reduce heat; simmer uncovered 1 hour 15 minutes. Stir in beans. Simmer, stirring occasionally, about 15 minutes.

Let chili cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Chili, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!

Vegetarian Vegetable Soup

Vegetarian Vegetable Soup: 14-18 Servings

4 medium onions cut in eighths
6 cups water
6 cups tomato Juice (or large can)
6 carrots, sliced ( 3 cups)
3 cups sliced celery
3 potatoes, diced ( 2 -3 cups)
¼ teaspoon pepper
¼ cup long grain rice
1 tablespoon sugar
2 teaspoons salt
1 can Mexicorn ( 12 ounces)

Place all ingredients in large pot except Mexicorn. Bring soup to a boil. Reduce heat and cook at slow boil 30 minutes (or until tender). Add Mexicorn.

Let soup cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Vegetable Soup, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!

Chicken and Rice Soup

Chicken and Rice Soup: 12-14 Servings

1-2 pounds cut up chicken
4 medium onions cut in eighths
6 cups chicken broth
6 carrots, sliced ( 3 cups)
3 cups sliced celery
3 potatoes, diced ( 2 -3 cups)
¼ teaspoon pepper
½ cup long grain rice

(Chicken broth: Either use prepared broth or 6 chicken boulliion cubes in 6 cups of water.)

Place all ingredients in large pot. Bring soup to a boil. Reduce heat and cook at slow boil 30 minutes (or until tender).

Let soup cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Chicken Soup, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, Dec 16th!
Place in refrigerator. Thank you!

Biggest Needs

Here are our biggest needs for Study Day:

FOOD: Burgers/Brats/Hotdogs; Sandwich Fixings; Fruit; Beverages; Bread

VOLUNTEERS: Facilities - ALL Day & Tuesday / Food Prep: 3pm - 6pm and after 9pm / Grillers 4 - 8pm

Study Day - Mon, May 9th

It's time again for the Spring Study Day! As students are gearing up for summer and some for graduation, the buzz about Blackhawk's Study Day has already begun!

If you are interested in bringing food or volunteering, please sign up here:
http://www.surveymonkey.com/s/StudyDayMay11

We have a new survey this year that will help us have the right amount of volunteers. Once a time slot is filled, we will remove it from the survey.

Thank you all for everything you do to make this day great! If you have any questions, please e-mail: cam@blackhawkchurch.org.