|Mary and Cheryl helped me make the enchilada filling today using canned goods donated to us by Shepard Chiropractic Clinic. I opened the cans, Mary emptied the cans and Cheryl stirred. It was teamwork at its best.|
We celebrated Halloween a day early at the Wednesday Community Meal by dressing up and serving homemade enchiladas.
Being the last and fifth Wednesday of the month, we were expecting to be busy today and boy were we right. We served 490 meals during our two hour service.
|Today's meal - enchiladas topped with sour cream, roasted potatoes and roasted veggies.|
The enchiladas were made lasagna-style which is the fastest way I know how to put them together. We first made a filling using black beans, kidney beans, refried beans, ground beef and onions. And then made a quick enchilada sauce by using canned tomato sauce and seasoning it with cumin, chili powder and garlic.
We then assembled them by filling large hotel pans with multiple layers of flour tortillas, filling and cheese. The enchilada sauce topped a final and top layer of tortillas and then it was into the oven to bake uncovered for 20 minutes.
After the bit of baking, we added sliced black olives and more cheese, covered them with aluminum foil and baked for another 20 minutes until they were bubbly and the cheese was melted.
All of the canned items we used today, and we used a lot, were donated to us by Shepard Chiropractic Clinic which recently held a canned food drive just for us. We are so appreciative of their support and generosity. Besides the tortillas, cheese, onions and beef, the enchiladas were put together using ingredients solely from them. Thank you Shepard Chiropractic Clinic! You helped us feed hundreds!
Today was also fun because it was an early Halloween celebration and many of the volunteers dressed for the occasion. We even served a special Halloween dessert made by Cheryl - slices of glazed chocolate and vanilla marble cake topped with orange sugar sprinkles.
|Pat and Amanda|