MONTHLY SCHEDULE AND ASSIGNMENTS
Next service date is November 28.
Assignments for SOUP:
Fraule Evelyne Hand
Judy Fansler Frazier
Teri Schuster- Kleber- Kleber Large Jar of Peanut butter and 3 boxes of crackers.
DESSERTS: Please bake brownies or cookies or buy bakery quality cookies. For the best service possible in this ministry, we want to avoid using manufactured boxed cookies as much as possible. Thanks!
Robin Mullins Thompson
Higgins Sue Carla
Connie Shain Angel
Jar of Peanut butter and 2 boxes of crackers: Emylie Yeager Cox
NOTE: Not everyone has an assignment each month. Right now, the demand is a little less, so we don't need quite as much.
OUR JAMES PROJECT TEAM ROCKS!!!!
The James Project Soup - SERVES 10
NOTE: we've made changes to the recipe. PLEASE use this one! thanks!
this recipe should make 10 10 - 2 cup servings
Everyone follows the same recipe please. This is purposely a meat rich recipe.
3 pounds ground beef or ground chuck 80/20
1 small onion chopped
28 ounces of canned petite tomatoes with its juice
4 cups of beef broth or bullion
5 cups diced potatoes (small bite size)
24 ounces of frozen vegetables (carrots/green beans/ peas, corn)
Cook the ground beef and chopped onions until done.
Drain the fat from the ground beef, but don’t rinse. Set aside.
Peel the potatoes, wash well and dice 5 cups potatoes (make little bite size please)
Transfer the cooked hamburger and onion into the soup pot and add the tomatoes (and its juice) and 2 cups of the beef broth or bullion
Add the potatoes and simmer on low until potatoes are almost tender
Add the rest of the beef broth (or bullion) 2 more cups
Add 24 ounces of the frozen vegetables. (corn, peas, green beans, carrots or similar)
Simmer on medium/low heat until all vegetable are tender. (don’t boil!)
Add Salt and pepper .