Marie's Kitchen -- Feed My Sheep


Welcome to 2012! I wish for you in the new year good health, happiness and success in all of your endeavors. My hope is that when you’re planning your New Year’s resolutions, that you add volunteerism to the list. Our community has many needs – so many people and places to serve. We’re all busy – very busy – but spending even a little time each week to help someone less fortunate than yourself will bring you great rewards.

Special to the Coastal Point • Marie Cook: Some of the volunteers at Feed My Sheep share their favorite recipes with Marie.Special to the Coastal Point • Marie Cook
Some of the volunteers at Feed My Sheep share their favorite recipes with Marie.

Today’s column is all about volunteerism. Before I tell you about the local soup kitchen – Feed My Sheep, held every Thursday from 11 a.m. to 1 p.m. at Mariner’s Bethel United Methodist Church at the intersection of Route 26 and Central Avenue in Ocean View – and the special people who are dedicating themselves to serving others, I’d like to share an email my husband, Jim, received regarding support needed for veterans. Jim is a local attorney, but he also served 23 years in the Delaware Air National Guard and keeps in touch with former team members.

His email was from Dan Young in Dover. Dan said that some veterans in the Dover area could use bicycles to help them get to work. If you have a new bike or one in good repair, he’d appreciate an email from you. He has a network of people who will come to your home and pick them up for delivery to Dover.

He also said that many older vets either have computers that need repair or do not have a computer at all. Dan said that there’s so much that our vets can accomplish online that will help them get the benefits they deserve. If you own your own company, or are an at-home computer person, and are in the process of upgrading your computer system, Dan’s vets would love to be the recipients of those unwanted computers. And if you are talented in computer repair and can offer your services (free of charge, I hope), please contact Dan.

So, dear readers, if you can help our vets, please send Dan an email at Dan.Young@militaryonesource.com.

Jim and I each have regular, you-pedal-yourself bikes, without fancy gears, gathering dust in our shed. Two days ago, I emailed Dan, offering the bikes. I received a call this morning, and the bikes will be picked up next week. How easy is that? Computer pickup is just as easy. Please consider this opportunity to say “thank you” to those who have served. You can also call Dan at Military One Source at (302) 323-3358 (office), or on his cell phone at (302) 494-3825.

Now, today’s column highlights the Feed My Sheep soup kitchen at Mariner’s Bethel.

My life seems to revolve around people approaching me at World Gym between 6:30 and 7:30 a.m. Several months ago, I approached gym member Glenda Yoor about sharing recipes for “Marie’s Kitchen.” She thought about it but said that she preferred to work in the background and wasn’t comfortable being highlighted. Then, one morning, she asked if I’d highlight Feed My Sheep. She’s active in this ministry, and I was delighted to learn more about how the soup kitchen came to be.

In March 2011, talk at a Mariner’s Bethel planning meeting turned to statistics showing that most people “don’t just land in a church.” They were looking for ways to attract new members. Glenda suggested that they begin a soup kitchen, which would bring people – especially people who needed care – into the church.

Tammy Mushrush said that she and her husband, Brian, had long seen a need for a soup kitchen in this area. You know how it goes: one thought leads to another, and Feed My Sheep was born.

The name for the soup kitchen was selected, along with a Bible verse from Mark 6:37 NIV – “But He answered, ‘You give them something to eat.’” The group chose “Feed the needy and love them like Jesus” as their mission statement. Their vision statement is “Help stop hunger in our area and bring the lost to Jesus.”

As things happen, they originally planned a once-a-month soup feast. Much to their surprise and delight, they had an overwhelming number of responses to the call, representing volunteers from five local churches, which enabled them to serve weekly instead of monthly.

Currently, they have a dedicated group of 70 volunteers who do everything from making soup to serving their guests. Many of the volunteers also bring in baked goods, and they have a waiting list of people who want to help whenever they need more volunteers.

Feed My Sheep presently serves 50 to 75 people each week, not only at the church, but at home for shut-ins or the elderly who cannot make it to the soup kitchen.

I love this story: Tammy and Brian delivered soup to a gentleman who had a toothache; he suffered with horrid pain and swelling. “But when he began eating our soup,” Brian said, “the tooth began draining and his pain and swelling went down.” He told them that he didn’t know what they put into that soup, but to him it was “healing soup.”

Feed My Sheep currently has enough servers and cooks, but there’s a great need for volunteers to help clean up after they are finished. The dishes all have to be done (they do have a dishwasher). Tables and chairs must be taken down. The floors must be swept and the kitchen floor scrubbed. And they are always looking for people to make baked goods.

Won’t you help in some way? I tried making soup for 50 people at home. I did it, but I don’t want to do it again. I don’t have a commercial kitchen, so it’s easier to make a donation to the soup kitchen so that they can purchase the products they need to make their soup. Or, how about your company collecting a few bucks and purchasing and donating some of the non-perishable items you’ll find in the following recipes? People are hungry all year – not just at holidays.

Tammy Mushrush told me that they want more and more people to come to lunch, which includes soup, salad, bread and dessert. She knows that people may be shy about coming, but she encourages the buddy system. Even if you aren’t in need of a free lunch, perhaps you know someone who is. Why not be the bringer – agree to bring them to the lunch and stay with them. Tammy said that they now have many regulars, but they’re always ready to welcome more.

Feed My Sheep will provide soup to you to take to people who need it. They also deliver, as in the case of the toothache sufferer. Want to help? Stop at Mariner’s Bethel UMC any Thursday between 11 a.m. and 1 p.m. to speak with Brian, Tammy or Glenda.

Chicken Rice Soup

From the kitchen of Linda Amendt

Ingredients:

? 6 cups diced onions

? 6 cups diced celery

? 2 pounds uncooked rice

? 6 pounds diced cooked chicken

? 32 ounces chicken broth

? 1-1/2 pounds chicken base

? 2-1/2 gallons water

? Chopped fresh parsley

? Salt and pepper to taste

Method for Chicken Rice Soup:

Mix all ingredients and cook until done. Yield: 50 servings.

Someone donated ground venison to Feed My Sheep, so Brian Mushrush created his Belly-Warming Venison Vegetable Soup. He said there’s no reason, though, that you couldn’t substitute ground beef or ground turkey in place of the ground venison.

Belly-Warming
Venison Vegetable Soup

From the kitchen of Brian Mushrush

Ingredients:

? 1/2 cup olive oil

? 1/2 cup minced garlic in oil

? 6 cups chopped celery

? 6 cups chopped onion

? 2 pounds ground venison

? 4 (15-1/2-ounce) cans crushed tomatoes

? 4 large cans beef broth

? 1/2 cup Italian seasoning

? Salt and pepper to taste

? 4 to 6 potatoes (peeled and chopped)

? 1 large bag of frozen zucchini squash

? 1 large bag frozen mixed vegetables

? 3/4 to 1 pound elbow macaroni (cooked and drained)

Method for Belly-Warming
Venison Vegetable Soup:

Heat the olive oil and sauté garlic, celery and onions until they soften and turn translucent. Add the venison and sauté until browned. Add the tomatoes, beef broth, Italian seasoning, salt and pepper and simmer for 20 to 30 minutes. Add the potatoes and squash and cook until soft. Add the mixed vegetables and cooked elbow macaroni. Stir and season with more salt and pepper to taste, if necessary. Yield: 50 servings.

Butternut Squash Soup

From the kitchen of Fran Milio

Ingredients:

? 1 stick butter

? 2 large sweet onions

? 1 quart low-salt chicken stock

? 1 large butternut squash, peeled, seeded and cut into pieces

? 4 red pears, peeled and cut into small pieces (other pears such as Bosc can be used if you add some sugar)

? 2 fresh rosemary sprigs tied into cheesecloth

? 1 cup light cream

? Salt and pepper to taste

? Sugar to taste

Method for Butternut Squash Soup:

Melt butter in a large pot; add onions and stir until they soften and turn translucent. Add the stock, squash and pears and cook until soft. Add the rosemary, which must be placed in an infuser or cheesecloth (otherwise it will fall apart and be tedious to remove). After the squash is soft (45-60 minutes), remove the rosemary. Puree the contents by using an immersion blender or a food processor. Add the 1 cup of light cream. Stir and season to taste for salt, pepper and sugar. Yield 6-8 servings, but Fran increased all ingredients to serve 50 people.

(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook at Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by email at ChefMarieCook@gmail.com. Please include your phone number. Recipes in this column are not tested by the Coastal Point. More recipes are available in the story on our Web site.)
Chicken Noodle Soup

From the kitchen of Brian Mushrush

Ingredients:

? 6 cups diced onions

? 6 cups diced celery

? 12 cups diced carrots

? 2 bunches fresh kale, diced

? 3 (1-pound) bags egg noodles

? 6 pounds diced cooked chicken

? 32 ounces chicken broth

? 1 cup chicken base

? 2-1/2 gallons water

? Salt and pepper to taste

Method for Chicken Noodle Soup:

Mix all ingredients except noodles and cook until vegetables are tender; add the noodles during the last 10 minutes of cooking. Yield: 50 servings.

Glenda removes the skin (fat) from the chicken breasts before cooking them, but she says that you can leave on the skin if you wish. She does not peel her potatoes; simply scrubs them and dices with skin on.

Brunswick Stew can be frozen. When you defrost a container to reheat, you’ll need to add some liquid; Glenda uses tomato sauce, water, or tomato puree – just enough to make it soupy or like a stew consistency.

Brunswick Stew

From the kitchen of Glenda Carter Yoor

Ingredients:

? 1 (3-pound) chicken (Glenda uses a package of chicken breasts – 3 or 4 breast halves)

? 2 tablespoons olive oil

? 2 medium onions, chopped

? 1/2 teaspoon black pepper

? 2 cans beef consommé

? 1 large can (28 ounces) whole, peeled, plum tomatoes

? 1 can (12 ounces) tomato paste

? 2/3 cup water

? 3 large potatoes, diced (either red skinned or Idaho work best)

? 1 package frozen midget lima beans

? 1 package frozen yellow corn

? 2 teaspoons Worcestershire sauce

Method for Brunswick Stew:

In approximately two tablespoons olive oil, brown onions in a 6-quart soup pot. Once the onions have browned, lay chicken breasts (meaty side down) on top of the onions. Add approximately 1/2 teaspoon pepper and two cans of consommé; cover and simmer on low for two hours. Remove the chicken and let it sit in the refrigerator to cool.

Put the tomatoes and tomato paste in the blender and chop/puree them (you’ll have a thick-looking tomato sauce). Pour the tomato mixture into the pot. Then add about 2/3 cup water to the blender to clean out the rest of the tomato mix and pour it into the pot, too. Add the diced potatoes, lima beans, corn and Worcestershire sauce. Simmer for about two hours until the potatoes are fork tender.

While this is simmering, cut or pick the chicken off the bone and cut it into bite-sized pieces. Add the chicken to the pot during the last 15 minutes of cooking time. Yield: Approximately 12 servings, but to feed 50 people for the soup kitchen, Glenda quadruples the list of ingredients.