Outreach - Soup and Casserole Recipes
We always need soup and casseroles to serve at the St. John's soup kitchen in Norristown. Thank you for keeping the freezer full!
For your convenience, aluminum foil casserole containers and copies of the recipes are available on the Outreach table in the Information Center outside Fellowship Hall.
Summer Recipes
Please make these in June, July and August.
Cold Chicken Pasta Salad Recipe (PDF)
Cold Chicken Pasta Salad
INGREDIENTS:
16 OZ. Elbow Macaroni
16 OZ Frozen Peas
16OZ Frozen Corn
10 OZ Bag Shredded Matchstick Carrots
2 tsp. Salt
2 tsp. Pepper
2 tsp. Old Bay Seasoning
2 tsp. Dried Onion Flakes
1 TBLS. Dill Weed
1 Bag Tyson Grilled Chicken Strips – (in freezer section of store)
1-24 oz. bottle of Ranch Dressing (DO NOT ADD TO CASSEROLE)
Thaw grilled chicken strips.
Chop chicken strips into bite size pieces.
Place in large bowl.
Chop matchstick carrots to approx. ½ - 1” in length
Cook elbow macaroni according to package directions
Before rinsing, add peas, corn, carrots, and let sit for 10 minutes or so.
Strain macaroni and vegetables.
Mix all dry ingredients in small bowl. Add to chicken, pasta, vegetables in large bowl.
Place in large zip-lock baggie marked “St. David’s Chicken Salad.”
Place in freezer marked “St. David’s Chicken Soups & Casseroles” in kitchen at church.
Please Note:
For you own use you may add a large chopped and peeled cucumber. St. David's will supply the cucumbers for the feeding ministry.
Hot Dogs and Beans Casserole Recipe (PDF)
Hot Dogs and Beans Casserole (No Cook)
4 one pound cans vegetarian beans
2 envelopes Lipton onion soup
1/3 cup water
4 teaspoons brown sugar
2 teaspoons prepared mustard
2 lbs. hot dogs sliced (beef, chicken or turkey only)
Mix all ingredients together and put in a 10 x 12x 2 1/2 aluminum container. Cover, mark HOT DOG and freeze. Bring to church freezer.
Do Not Cook
Winter Recipes
Please make these recipes from September through May.
Vegetable Beef Soup Recipe (PDF)
Vegetable Beef Soup
2 40 oz cans beef broth
2 pounds hamburger
1 small bag of frozen onions
1 cup chopped celery (optional)
1 28 ounce can of diced italian tomatoes
½ cup orzo or pastini
1 30 ounce bag mixed frozen vegetables
1 tablespoon dried parsley
1 tsp. black pepper
1 tsp. salt
Brown and drain the hamburger. Add the beef broth,
celery, tomatoes, salt and pepper. Bring to a boil. Reduce heat to low. Add the vegetables and pasta and simmer for 15 minutes.
Allow the soup to cool, place in two large freezer bags or
one aluminum container.
Bring to church and place in the freezer marked “St. John’s.”
Chicken Soup Recipe
Chicken Soup Recipe
2 lbs. Chicken thighs (skin on)
1 large onion, rough chopped
6 cups cold water
1 cup chicken stock
¼ tsp dried thyme (or ½ tsp fresh thyme leaves)
¼ tsp Dried oregano (or 1 tsp fresh oregano leaves)
One bay leaf
2 cups celery, rough chopped
2 cups carrots, rough chopped
2 cups red skinned potatoes, rough chopped
14 oz. crushed tomatoes (large can)
2 tsp salt
1 tsp pepper
14 oz. diced tomatoes, canned
14 oz. green beans, canned
2 cans of peas
¼ cups Italian parsley, chopped
In a large pot add water, chicken stock, chicken, onion, bay leaf, thyme and oregano, bring to a boil. Reduce heat, simmer for 30 minutes. Add celery, carrots and potatoes simmer for another 30 minutes. Remove chicken from pot, let cool.
Add crushed tomatoes, salt, pepper to soup and continue to simmer until vegetables are cooked (about 15-30 minutes.)
Remove skin, and bones from chicken, chop meat, and return it to soup. Discard the bay leaf and add the diced tomatoes, green beans, peas and parsley. Frozen and canned vegetables will be cooked when served. Stir the soup well and let it cool.
Put the soup in the aluminum containers or gallon-sized zip lock bags and freeze. Bring the frozen soup to St. David’s and place in the white upright freezer marked St. John’s.