Christ House

Dinner at Christ House

Christ House, it is a medical recovery facility for the homeless, located at 1717 Columbia Road NW in Washington. www.christhouse.org 

There are 16 roles to fill:  2 servers; 5 turkey chili casseroles; 3 cooks to make salads; 3 cooks to make corn bread; and 3 cooks to make fruit cup desserts.

* For cooks, make the food at home and take it to Christ House Friday evening or Saturday at 5:00 PM. or deliver it to the volunteer who has been designated to transport the meals.

* Label it as coming from Saint Peter’s Church for Saturday dinner unless you are bringing it by close to 5:00 on Saturday.

* For chili and cornbread, it is easiest to use disposable aluminum foil pans. Cover with aluminum foil. Or, you can use your own dish -- just be sure to label it with your name, address and telephone number and note that you want it returned. Cornbread muffins or cut cornbread can be delivered in foil pans or Ziplock resealable bags.

* Place salad in Ziplock bags or the equivalent. 

Fruit is delievered whole. You can deliver in the bags used when purchased.

SERVERS -- Two servers arrive at Christ House at 4:45 p.m. The kitchen staff will instruct you. Please dress modestly and comfortably. Closed-toe shoes are preferable and long hair should be tied back -- or wear a hat. Meals are served cafeteria style.

MAIN DISH  -- You can freeze the turkey chili casserole and drop it off as early as Friday evening. Or deliver it unfrozen, defrosting or warm on Saturday.

Turkey Chili Recipe

Ingredients

  • 2 onion, coarsely chopped
  • 4 bell peppers (any color), cut into 1-inch pieces &/or 1 c. canned corn, drained
  • 6 tablespoons vegetable oil
  • 4 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 2 teaspoons oregano
  • 2 cloves garlic, minced
  • 2 teaspoons packed brown sugar
  • 2 (28-ounce) cans tomatoes. Pour out most of juice, leaving just a bit.
  • 2 (19- 24 ounce) cans red or black beans, rinsed and drained
  • 1 cup water
  • 4 cups cooked ground turkey
  • ¾ cup of grated cheddar cheese

Cook ground turkey in frying pan until brown. Cook onion, garlic and peppers in vegetable oil in a heavy pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.

Add spices ( chili powder, cumin, oregano) and brown sugar to pot and cook, stirring, until
fragrant, about 1 minute.

Add tomatoes with a bit of the tomoto juice to pot, breaking them up with back of a spoon.
Add beans, water, and a teaspoon of salt and simmer, covered, 15 minutes.

Stir in turkey to pot and let stand, covered, until heated through, 5 minutes.

Place in 8” x 10” x 3” deep (or approximate equivalent) aluminum foil pan or your own pan. 
Sprinkle grated cheese over top. Cover with aluminum foil. Label pan Saint Peter’s Church, Saturday dinner.

SALAD -- Deliver ingredients in labeled bags. Salad will be assembled at Christ House kitchen.

Salad Recipe
Two heads of lettuce (any kind, including iceberg, Boston, romaine, red or mixed greens or
bags of pre washed greens.) Wash, separate and dry. Add some other vegetables, such as one chopped sweet pepper, a cup of cherry tomatoes, and a cup of mushrooms or any other combination of vegetables you wish.

Do not add dressing. Dressing will be added at Christ House.

CORNBREAD 

Corn Bread Recipe
Use any corn meal mix (Quaker Yellow Corn Meal, Indian Head Yellow Corn Meal, or
similar). Follow directions on package for corn bread. The ingredients will usually
include, in addition to the corn meal:

  • Flour
  • Sugar
  • Salt
  • Skim milk
  • Vegetable oil
  • Eggs

For a somewhat simpler recipe, use self rising corn meal (Washington Self Rising
Corn Meal or similar – or an instant or Jiffy corn bread mix)

Make 20 – 25 pieces of corn bread (or corn bread muffins). This is generally twice
the ingredients usually shown on the recipe on the package.

FRUIT CUP DESSERT -- Buy whole fresh fruit.

You can supply oranges, watermelon, cantelope, mango, apples, pears, peaches, seedless grapes, berries, or any other kind of fruit.

The kitchen staff and the volunteers will cut and prepare the fruit.

Bring enough for 20 small fruit cup desserts.

Location: Christ House, 1717 Columbia Rd NW, Washington, DC 20009

Created by:   Maureen Hoyler
 
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