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Liberation Veteran Services

Wednesday February 5th, Liberation Veteran Services Dinner

Good Shepherd UMC serves dinner to the residents of Liberation Veteran Services, a transitional community shelter for veterans. We plan the menu, donate the food and supplies and/or cook the meal.  Meal preparation takes place at the church. The servers meet at the church at 5:30 p.m. to car pool to Liberation Veteran Services, 12th and Hull Street.  The Serving Team serves and enjoys the meal with the residents.  We hope you will participate in the ministry of providing for the least of these. 

Thank you, 

Jessica Martin and Jeff Wheeler

[email protected]

[email protected]

 

On Wednesday February 5th, the cooks will start preparations at the church and will need cooks to help them as requested.  At 5:30 p.m., the Serving Team will depart church to deliver, serve, and dine with the veterans.  We'll return to the church by 8 p.m.

Please bring your food or supplies to the church by Sunday, February 2nd.  You may place them in the collection bin under the Liberation Veteran Services sign in the Mission Center.  If your item(s) need refrigeration, please place in the church kitchen regfrigeration (or freezer) tagged "Liberation or LVS".  Thanks.

Our menu: Taco Soup, Salad, Rolls, Dessert, Lemonade

 

Created by:   Jeff Wheeler and Jessica Martin
 
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Available Slot

Meal Cooking Team (4)

Help prepare and package meal

 
All slots filled
Carol Deitrick
Nancy Gaddis
Tom Eaton
Michael Crowe

Servers (5)

Meet at 5:30, Serve and Dine w/ Residents

 
3 of 5 slots filled
Jessica Martin
Valerie Robnolt
Michelle Walker

36 count Dinner Rolls

Served with Meal

 
Valerie Robnolt

Lead - Cooking Team

 
Ev Harwood

6 - 15.5 ounce can pinto beans

 
Michelle Walker

6 - 14.5 ounce can green beans

 
Gloria Deckert

6 - 15 ounce can ranch beans, undrained

 
Carol Deitrick

6 - 14.5 ounce can stewed tomatoes

 
Gloria Deckert

4 - 10 ounce can diced tomatoes and green chiles

 
Valerie Robnolt

6 - 1.25 ounce envelope taco seasoning mix

 
Valerie Robnolt

6 - 1 ounce envelope Ranch-style dressing mix

 
Michelle Walker

30 - 6-inch corn tortillas

 
Jessica Martin

2 - 32oz bags mixed salad

 
Tom Eaton

2 - bottles of salad dressing - ranch, italian

 
Tom Eaton

6 cans cherry pie filling

No lite or sugar free

 
Karen Albro

3 cans crushed pineapples

 
Jane Mullens

2 boxes yellow cake

Duncan Hines or Betty Crocker

 
Karen Albro

3 boxes real butter

For cherry crisp

 
Jessica Martin
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