Food Needs - 12.16

Thank you everyone for signing up! We are really close. We could still use more salad/ lettuce!

Wow! We've gotten a GREAT response in the past 24 hours - thank you! We're still in need of CHILI & SOUPS! That is our main dish that we would like to have A LOT OF! Also, consider signing up to bring ICE. It's not on our chart, but we've added it to our registration form :)

Study Day Food Needs 12.14

As you can see - We still need CHICKEN SOUP, VEGGIE CHILI & MEAT CHILI! There are our main courses - so sign up now! The recipes are down on a past blog. If you have ANY questions - e-mail: cam@blackhawkchurch.org!

WE NEED MORE SOUPS!

Here is the break down of food that has been pledged vs. food we still need. As you can see - We need LOTS more CHILI & SOUP as that is our main course. We also need a lot more BEVERAGES! Please sign up TODAY: click here.

Recipes!

Thank you for checking the blog for preferred recipes! It's a lot easier to have a lot of the same dish! If you do bring soup or chili, please bring in a disposable container (an old plastic ice cream container/ plastic Tupperware you don't mind losing). Please bring to Blackhawk by Thursday, Dec 16th and label your food: Study day!

Meat Chili: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.


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.


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.

Study Day Bus Schedule

Buses will be at all the stops every 30 to 40 minutes. If for some reason there is problem, we will make an update on Facebook!

Watch out! It's changed from last year:

Bus #1 Schedule:

Regent Street In front of The Regent 11:30 12:40 1:50 3:00 4:10 5:20 6:30 7:40 8:50 10:00

W. Johnson & N Mills At Metro bus Stop 11:34 12:44 1:54 3:04 4:14 5:24 6:34 7:44 8:54 10:04

Lake Street In front of Witte Hall 11:36 12:46 1:56 3:06 4:16 5:26 6:36 7:46 8:56 10:06

University & Park Next to Chadbourne Hall 11:40 12:50 2:00 3:10 4:20 5:30 6:40 7:50 9:00 10:10

Observatory Drive In front of Liz Waters Hall 11:43 12:53 2:03 3:13 4:23 5:33 6:43 7:53 9:03 10:13

Babcock & Observatory At Steenbock Library 11:45 12:55 2:05 3:15 4:25 5:35 6:45 7:55 9:05 10:15


Blackhawk Church 12:10 1:20 2:30 3:40 4:50 7:00 8:10 9:20 10:30 11:40

Bus #2 Schedule

Regent Street In front of The Regent 12:00 1:10 2:20 3:30 4:40 5:50 7:00 8:10 9:20 10:30

W. Johnson & N Mills At Metro bus Stop 12:04 1:14 2:24 3:34 4:44 5:54 7:04 8:14 9:24 10:34

Lake Street In front of Witte Hall 12:06 1:16 2:26 3:36 4:46 5:56 7:06 8:16 9:26 10:36

University & Park Next to Chadbourne Hall 12:10 1:20 2:30 3:40 4:50 6:00 7:10 8:20 9:30 10:40

Observatory Drive In front of Liz Waters Hall 12:13 1:23 2:33 3:43 4:53 6:03 7:13 8:23 9:33 10:43

Babcock & Observatory At Steenbock Library 12:15 1:25 2:35 3:45 4:55 6:05 7:15 8:25 9:35 10:45


Blackhawk Church 12:40 1:50 3:00 4:10 5:20 6:30 7:40 8:50 10:00 11:10

Students.... It's almost here!

STUDY DAY!!! All Madison area students...and beyond! Bring your friends! Bring your friend's friends! All are welcome to come for free food, a quiet place to study, tutoring, and fun study breaks!

Mark your calendars: Fri, Dec 17th from noon to midnight. Buses available from campus to Blackhawk all day (schedules will be posted soon). Let us serve you!

Adults... We NEED YOUR HELP! Sign up: HERE

Study Day - Dec, 17, 2010

Finals? Already?! But you know what that means... Every student's favorite time of the year: STUDY DAY!!!

Adults volunteers: You can sign up to bring food and help the day of by clicking here!
Students: You're invited? Join us at Blackhawk Church on Fri, Dec 17th from noon to midnight for food, studying and FUN!

Here are this semester's recipes (it's easier if we all make the same recipe!):


Chicken and Rice Soup (12-14 Servings)

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

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.


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.

Bus Schedule!

Rides will be provided via buses to and from campus every 30 minutes:

1.) W. Johnson In front of Union South -
11:30, 12:30, 1:00, 1:30, 2:00, 2:30, 3:00, 3:30, 4:00, 4:30, 5:00, 5:30, 6:00, 6:30, 7:00,7:30, 8:30, 9:30, 10:30

2.) W. Johnson & N Mills At Metro Bus Stop -
11:32, 12:32, 1:02, 1:32, 2:02, 2:32, 3:02, 3:32, 4:02, 4:32, 5:02, 5:32, 6:02, 6:32, 7:02, 7:32, 8:32, 9:32, 10:32

3.) Lake Street In front of Witte Hall -
11:35, 12:35, 1:05, 1:35, 2:05, 2:35, 3:05, 3:35, 4:05, 4:35, 5:05, 5:35, 6:05, 6:35, 7:05, 7:32, 8:05, 8:35, 9:35, 10:35

4.) University & Park Next to Chadbourne Hall -
11:37, 12:37, 1:07, 1:37, 2:07, 2:37, 3:07, 3:37, 4:07, 4:37, 5:07, 5:37, 6:07, 6:37, 7:07, 7:37, 8:07, 8:37, 9:37, 10:37

5.) Observatory Drive In front of Liz Waters Hall -
11:40, 12:40, 1:10, 1:40, 2:10, 2:40, 3:10, 3:40, 4:10, 4:40, 5:10, 5:40, 6:10, 6:40, 7:10, 7:40, 8:40, 9:40, 10:40

6.) Babcock & Observatory At Steenbock Library -
11:42, 12:42, 1:12, 1:42, 2:12, 2:42, 3:12, 3:42, 4:12, 4:42, 5:12, 5:42, 6:12, 6:42, 7:12, 7:42, 8:42, 9:42, 10:42

Study Day Food Needs - Just Over 1/2 Way!

We only have 5 days until Study Day and we're only about 1/2 way to our food goal. Please sign-up to help or bring food! Please spread the word to your family, friends, neighbors and lifegroups!




(Click on images to enlarge)

Only one week away!

Study Day is only ONE WEEK from today!

We are still only about 1/3 of the way for our foods needs and still in need of MANY volunteers! We need the most help from 8am to 11am for set-up, during dinner time, AND helping clean up (10am to 2am)! Consider signing up to help with a friend or your lifegroup!

Tell your friends, tell your lifegroup - sign up TODAY :)

Study Day Food Needs - 4/27

(Click image to enlarge)

It's so wonderful to some of these bars full of green (meaning we have enough donations)! There is still a lot of red - please consider donating in one of these areas!

Study Day Food Needs!

Here are our needs after sign-ups this Sunday. Still only over 25% of the way there... Tell your friends to sign up now! (Click on images to enlarge)

Bus Schedule

Hey Students! Here is the bus schedule for Study day!


1.) W. Johnson In front of Union South -
11:30, 12:30, 1:00, 1:30, 2:00, 2:30, 3:00, 3:30, 4:00, 4:30, 5:00, 5:30, 6:00, 6:30, 7:00,7:30, 8:30, 9:30, 10:30

2.) W. Johnson & N Mills At Metro Bus Stop -
11:32, 12:32, 1:02, 1:32, 2:02, 2:32, 3:02, 3:32, 4:02, 4:32, 5:02, 5:32, 6:02, 6:32, 7:02, 7:32, 8:32, 9:32, 10:32

3.) Lake Street In front of Witte Hall -
11:35, 12:35, 1:05, 1:35, 2:05, 2:35, 3:05, 3:35, 4:05, 4:35, 5:05, 5:35, 6:05, 6:35, 7:05, 7:32, 8:05, 8:35, 9:35, 10:35

4.)University & Park Next to Chadbourne Hall -
11:37, 12:37, 1:07, 1:37, 2:07, 2:37, 3:07, 3:37, 4:07, 4:37, 5:07, 5:37, 6:07, 6:37, 7:07, 7:37, 8:07, 8:37, 9:37, 10:37

5.)Observatory Drive In front of Liz Waters Hall -
11:40, 12:40, 1:10, 1:40, 2:10, 2:40, 3:10, 3:40, 4:10, 4:40, 5:10, 5:40, 6:10, 6:40, 7:10, 7:40, 8:40, 9:40, 10:40

6.)Babcock & Observatory At Steenbock Library -
11:42, 12:42, 1:12, 1:42, 2:12, 2:42, 3:12, 3:42, 4:12, 4:42, 5:12, 5:42, 6:12, 6:42, 7:12, 7:42, 8:42, 9:42, 10:42

Study Day Food Needs!

Here are the food needs as of Friday, April 23rd. We will get the new needs from Sunday's registration soon! (Click on the image to enlarge)
Thanks!

Sign-Ups have begun!

Thank you for all of you who have already signed up!

So far we've received a ton of people interseted in bringing bread, but we are really hurting for meat! Please consider signing up to bring hamburger meat, hotdogs or brats the day before to Blackhawk.

One more thought... For those Sam's Clubs members - you could pick up a tube of their Nacho Cheese for our Nacho bar and drop that off at Blackhawk the night before (for our non-meat friends).

21 days and counting!

Study Day - Monday, May 10th!

Can you believe how quickly this year has gone by? It's finally spring time and you know what that means - STUDY DAY! Be sure to visit our blog often to see our current needs and any other updates!

Below you will find some delicious recipes for Nacho Dip and Pasta Salad. We'll also have cards at the Registration desk each Sunday for you to take home. It is a lot easier on our volunteers when we have a lot of the same recipe! We ask that you stick to 2 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 work great too.

Also, because you are bringing Meat or Nacho Dip to church cold we ask that they all arrive on Sunday (May 9th) so we can get an idea how much we have!

Don't forget to register at www.blackhawkchurch.org!

Nacho Cheese Dip

Ingredients
1 lb. Velveeta cheese (or 2 small Mexican Velveeta)
1 sm. can Hormel chili (without beans)
1 (8 oz.) pkg. cream cheese

Directions
Melt ingredients together in saucepan or crockpot. Stir regularly.

(please bring in disposable containers)

Garden Pasta Salad

Ingredients
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese

Directions
Cook pasta in large pot of boiling water until al dente.
Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl.
Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.