Recipe for 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 cucumber, peeled and thinly sliced
• 1/2 cup green pepper, diced
• 2 large tomatoes, diced
• 1 small onion, diced (about 1/2 cup)
• 2 (16 ounce) bottles Italian-style salad dressing
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water and drain.

2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.

3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

4. Chill for one hour before serving.

Recipe for Nacho Cheese Dip

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

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

Spring Study Day May 10th

It’s time again for Spring Study Day! As students are gearing up for summer and some for graduation, the buzz about Blackhawk’s Study day has already begun! Students are already looking forward to this biannual holiday and we can’t do it without you!

If you are interested in bringing food or volunteering, please sign up HERE.

Thank you for everything you do to make this day great! If you have any questions at all, email: cam@blackhawkchurch.org.

Our Current Food Needs December 2012

Our current food needs (Click on photo to enlarge!):

Study Day - Friday, Dec 14th

Study Day is only a few short weeks away! 

We are starting sign-ups for this semester's Study Day! Follow this link to sign up to help: 

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

If you signed up to bring soups or chili, check out the recipes in previous blog posts! 

Vegetarian Soup Recipe!

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 14th.
Place in refrigerator. Thank you!

Chicken Soup Recipe!

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 14th!
Place in refrigerator. Thank you!