IMPACT Food Team 2020
We will serve pulled pork sandwiches for lunch with salad, baked beans, fruit and ice cream sandwiches. Dinner will be tacos, spanish rice, chips and queso, fruit and Rice Krispie treats. If you are bringing an item for LUNCH, please drop it off at the Creekside Building kitchen by 10:00 am and cross your name/item off of the list. If you are bringing DINNER items, please drop them off by 3:00 pm and cross your name/item off the list. This helps us keep up with who/what we are waiting on to arrive. Thank you so much!
If you have any questions at all, please don't hesitate to email, text or call either one of us:
Shelly Wood [email protected] 979-571-5829
Jenifer Luce [email protected] 254-217-0099
The recipe for Spanish Rice serves 10.
1/4 cup vegetable oil
1/4 cup chopped onion
3 cups uncooked white rice
4 cups chicken broth
2 cups chunky salsa
Heat oil in heavy skillet over medium heat. Stir in onion and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 30 to 40 minutes, until all liquid is absorbed.
|| Teresa Johnson