Showing posts with label meals ministry. Show all posts
Showing posts with label meals ministry. Show all posts

Monday, August 9, 2010

stuffed green peppers




There's nothing special about this recipe, but I have had a lot of compliments when I make it. This is one of the easy dishes I sometimes make for our meals ministry. We had it the other night with corn on the cob and a tossed salad.

I take the bell peppers and slice them in half from top to bottom, and then cut the tops off and clean out the inside. Rinse and set aside while making mixture. All you need is ground beef, a couple eggs, seasoned bread crumbs, chopped onion, and a little milk. Mix in a bowl and add salt and pepper. Stuff the half peppers generously, lay them meat side up in a baking dish, and cover with a large can of crushed tomatoes. Then sprinkle with parmesean cheese.

Cover with foil and bake at 350 degrees for about 1 to 1 1/4 hours. The last ten minutes of baking, take the foil off.

My mom makes her peppers totally different. She uses cooked rice, and browns her meat first. I like the rice but don't want the extra carbs. And cooking the meat first changes the texture. It's all in what you prefer. Both ways are good!

Here is a kitchen gadget that I can't do without. It came from Pampered Chef. It's a scraper that I use to clean off my countertop. It's wonderful and if you don't have one, you need to get one!

What's you favorite kitchen gadget?

Saturday, April 17, 2010

Baked Penne

Here is a great dish that is easy to make. It was served as dinner to out-of-town guests who attended a birthday party that we went to last weekend. (Wasn't that a thoughtful thing to do so we didn't have to go scrounging for a restaurant?) I could not believe how delicious it was!

This can be made up ahead of time and then baked when you are ready. I made it this week and I will make it again soon and put it in my freezer, ready to bake. This recipe fills a 9 x 13 pan.

Baked Penne

1# lean hamburger
1/2# ground Italian sausage
1 small onion, chopped
3 cloves chopped garlic
2-3 cups shredded mozzerella cheese
1 jar Ragu or other spaghetti sauce, approx. 22 oz.
1 can seasoned, diced tomatoes, approx. 14 oz.
1 box Barilla whole grain penne pasta, 13.25 oz.

Brown the meat, onion, and garlic together in large skillet. Drain excess grease if necessary. While meat mixture is cooking, boil pan of water and cook pasta according to directions on box. Drain pasta. Add spaghetti sauce and diced tomatoes to meat mixture and continue cooking about 8-10 minutes. Now you are ready to layer much like you would a lasagna. Start with sauce in the bottom of 9 x 13 pan and make layers of meat sauce, pasta, cheese, ending with cheese on top. Bake covered for about 30-40 minutes, until thoroughly hot and cheese is melted.

*Note: This would be a great dish to take to a family in need, either hot, or ready-to-bake. Add a tossed salad and some dinner rolls, and maybe some simple brownies or ice cream, and you have a very simple but lovely dinner to deliver.

Thursday, October 22, 2009

Mary Anaya's Miracle

Friends,

I hope you will have the time to read this true story that I found posted by a fellow-blogger/sister-in-Christ. I know it helped me put some things into a proper perspective today, and I think it will do the same for you. While we may not ever understand it this side of eternity, "Precious in the sight of the Lord is the death of His saints." Psalm 116:15



Tuesday, September 22, 2009

Ellie's roast beef

Referencing back to yesterday's post, this is one of the standard meals I like to take to people. Everyone loves it, and it is very easy to prepare. I call it "Ellie's roast beef" since my daughter-in-law got me started on this, though like most recipes, I played with it a little. She does it in the crockpot. Here's how I do it:

Take a frozen chuck (or English cut) roast, several pounds, and place it in a large (disposable) baking pan. Surround the frozen meat with peeled and quartered potatoes and peeled and sliced carrots, and some cut up celery. On top of the meat, empty one package of dry onion soup, one 10 oz. can of low fat, low sodium cream of chicken soup, along with about a cup of water. Cover tightly with foil, and roast in the oven at a 325 degree temperature for about four hours. When it is done, the meat should separate easily with a fork, and it will have made it's own gravy.

What I like about this recipe is starting with the frozen meat. I can prepare it and put it in my oven on time-bake, and even if it doesn't start baking for a couple of hours, the meat stays cold. I can get it ready in the morning, set the oven for when I want it to start and stop, and go running errands if I need to and my dish is still ready to deliver by suppertime. And everything is in one baking dish. I might also add a nice loaf of bread, a tossed salad (in a plastic ziplock bag) and some kind of simple dessert like cookies or brownies.

This is a nice meal for a family. You would be amazed at how welcome it is to folks who are receiving several meals in their time of need, because so many people bring chicken, pasta, or casseroles. So it is something a little different. Let me know if you try it. I think you will be pleasantly surprised.

Monday, September 21, 2009

meals ministry...


One of the things I am involved with through my church is the Meals Ministry. I do love to cook anyway, and I'm fairly good at it, and it is something I can do at home while I'm babysitting my grandchildren, so it's a good fit for me. Here's how it works:

The point person who is in charge of the meals coordination sends an email out to the list of ladies who are part of the ministry team when she is notified of a need. There is absolutely no pressure to accept every opportunity and no one needs to feel guilty for saying "no" if the timing isn't right. I usually am able to say "yes" one or two times a month. Then I will be given a date and a name and phone number. I usually call the person the day before to let them know I'll be bringing their supper over, and we set up a mutually agreeable time. The conversation is usually very short because afterall, I rarely know the people (our church is very large) and they are usually recovering from a surgery or going through some other personal circumstance.

The fact that I don't know the people that I am serving is really a major blessing. How many times do we get to do something really meaningful for someone without any pretense of expecting anything in return? After I deliver a meal, most of the time I never see the person again.

One practical thing to remember when delivering a meal to someone (or a family) is to use disposable pans. The last thing you want to do is create work for someone who just had surgery or whose loved one died, so take the meal in something you don't care to have returned.

I almost always deliver a hot meal. I always ask the people what time they like to eat dinner, and so when the meal arrives all they have to do is sit down and eat it. Usually I make plenty of whatever it is for the people to have some leftovers. I have about five recipes that I use over and over for this ministry, so I usually have items I would need in my pantry or freezer for when I need to do a meal. And speaking of the freezer, you can always just make a couple meals up ahead of time and store them there so they are ready to bake when your call comes.

When delivering your meal, make your visit brief. If people have been ill or otherwise occupied, they might feel uncomfortable if you even go inside the house because they haven't been able to keep up with things as they normally would. So most often, I just hand over the stuff at the front door.

On the occasions when someone does ask me to come in, I try to make an assessment if they really would like to visit, or if they are just being courteous. One time when I was delivering a meal to a long time cancer patient who was terminal, she wanted me to come in and chat a while. So I did. And I'm so glad I did, as she passed away within about a week thereafter.

On rare occasions I even have felt free to ask if I could pray for the person while I was there. Again, this takes sensitivity and discernment. Most often just offering encouraging words is sufficient and is what most people are comfortable with.

If you are a stay-at-home mom or grandma, this might be just the kind of ministry for you. You can be doing God's work and very much remain "in the background" and anonymous for the most part. If your church doesn't have something like this already in place, why not think of setting it up? Someone in the church office would know of families in need, and those names can be passed on to a coordinator. Then find a core group of volunteers who agree to be contacted by phone or email. It's not difficult to get going at all.

If you have ever been on the receiving end (I have) you know how very much help it is to have a meal delivered to your family in a time of need. I think I will post some of my recipes soon that I use for this ministry.

God bless you as you consider if this might be an area where you can serve Christ and your church.