DAYTON COMMUNITY FOOD BANK: Food Bank updates

Tuesday, July 10, 2012

Food Bank updates

Wow time has flown but our food bank has been extremely busy. We had a great community garden, a fantastic turn out for the Thanksgiving food boxes and once again our Christmas Angel, Willamina and Dayton FFA and Stone Wolf Winery provided 175 Christmas food boxes.

As we went through the Spring of 2012 our numbers have continued to increase. We have been so fortunate for the funds that we received that our shelves are full and ready for each food bank.

Thank you to everyone, individuals, Boy Scouts, Stone Wolf, FFA, MeCHA, postal workers, Dayton Home Club and churches who have helped us throughout the year.

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DONATIONS

We are always in need of donations. We feed approximately 200 people per month - our numbers are up this year. The county food bank - YCAP - purchases food from the Oregon Food Bank and other sources. We purchase our food from YCAP. It costs approximately $400 per month to supply these emergency food boxes.

Food and money donations will always help our patrons....and it is tax deductible.

There are items that YCAP usually cannot get such as toilet paper, shampoo, bath soap, toothbrushes, toothpaste, baby food, diapers. These items are always welcome.

RECIPES

COUNTRY CHICKEN AND RICE - serves 6

2 lbs chicken thighs
6 cups water
2 cans (15 ounces each) tomato sauce
1 large onion, finely chopped
1 teaspoon dried thyme
1 teasoon salt
1 teaspoon black pepper
2 cups long or whole grain rice - rinsed

In large pot bring all ingredients except the rice to a boil over medium-high heat. Cover and allow to boil for 35 minutes.

Add the rice and cook for 25-30 minutes or until the rice is tender and no pink remains inthe chicken and the chicken juices run clear. Recipe from Mr. Food

TUNA NOODLE CASSEROLE - Serves 6-8

1 package (16 ounces) elbow macaroni
1 can water packed tuna, drained and flaked
2 cans condensed cream of mushroom soup
1 can peas, drained
2 cups shredded cheese - suggest swiss - divided
1 cup milk or heavy cream
1/4 teaspoon black pepper

Preheat oven to 350. Coat a 9'x13' baking dish with cooking spray or margerine.

Cook the macaroni according to the package directions; drai, rinse and drain again.

In a large bowl combine the macaroni, tuna, soup, peas and 1 1/2 cups cheese, milk and pepper. Mix well and pout into baking dish.

Spinkle the remain cheese over the top of the casserole and bake for 20-25 minutes or until bubbly and heated through.