Study Day - Current items Pledged and Needed!

The graph contains our current pledged items as well as the number of items within each category that are still needed! Thank you for all that you contribute...

Need for Soups and Chilis

In years past we have asked people to bring in their own recipes and their own crock pots for soups and chilis. This lead t0 80 crock pots that had to be cleaned...you can imagine the mess. It was also literally impossible to keep 80 crock pots hot. We had a couple people assigned to simply switching plugs every 10 minutes to keep them all hot and not blow a fuse.

So, we've started doing things a bit differently. We ask that you stick to 3 basic recipes and bring them in disposable containers. Ice cream buckets (5qt) work the best (so go buy some ice cream for your kids today). Otherwise, gallon ziplock bags or Gladware kind of things work great too.

Below are posted some student-favored recipes here soon for the 3 types of soup that we are going to have (Meat Chili, Vegetarian Chili, Chicken Noodle Soup). We'll also have cards at the Registration desk each Sunday for you to take home.

Also, because you are bringing these soups to church cold we ask that they all arrive on Thursday (Dec. 17th) so we can get an idea how much we have!
Thank you and more information to come!

Recipe - Chili con Carne

CHILI CON CARNE (feel free to use your own recipe too, just know we will combine it with others)

24 Servings (1 1/2 cups each.)
4 pounds ground beef
8 medium onions, chopped (about 4 cups)
4 cans ( 1# 12 oz each) tomatoes
4 cans (15 1/2 ounces each) kidney beans, drained (reserve fluid)
1 can (15 ounces) tomato sauce
2 tablespoons sugar
3 tablespoos 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 Sunday May 10.
Place in refrigerator. Thank you!

Recipe - 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)
1/4 teaspoon pepper
1/2 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 Sunday May 10.
Place in refrigerator. Thank you!

Recipe - Vegitarian Soup (note the change - this is not chili)

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)
1/4 teaspoon pepper
1/4 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 Sunday May 10.
Place in refrigerator. Thank you!