"For
I was hungry and you gave me something to eat."
- Matthew 35:25
 In our city and in our
parish, it's a shame to have so many of our brothers, sisters and
children in Christ go hungry every day! The Good Shepherd Center
provides daily communal meals for men, women and children who are
transient, homeless and poor. Besides providing meals, the Good
Shepherd Center provides temporary overnight accommodations for men,
medical respite beds for homeless men recovering from illness, men’s
clothing bank, mail service for homeless people, and a 7-month alcohol
and drug abuse recovery program for men without an income.
We at Our Lady of the Assumption can support the Good Shepherd Center
and all their good works through prayer, donations of men’s clothing in
good condition, and by sharing our time and our talents.
In May 2009, Our Lady of the Assumption will begin a “Casserole
Cooking” ministry that will provide good, hot meals to our community’s
homeless and hungry men, women and children in our city. The Good
Shepherd Center staff has provided our parish the recipes and covered
containers. All we have to do is follow a recipe, make a
casserole, freeze it, and return it to the parish office.
Your generous contribution will bring much needed food and nourishment
to many families who are currently experiencing hard times.
Beginning on Tuesday, May 26, 2009, you may come to the Parish office
during regular business hours to pick up recipes and an aluminum
casserole pan, take them home and make the meal of your choice; then
return the completed casserole frozen, labeled and dated to the parish
office within seven days.
The Little Brothers of the Good Shepherd will pick up the frozen meals
and distribute them to needy families in the Albuquerque Area.
The recipes are also available here on the OLA Parish website (see
below) . For more information, please contact Kathie Leyendecker
at the Parish office at 256-3818.
OLA’s Casserole Cooking a simple way to give of your time, talent and
treasure – no meetings to attend, no minutes to transcribe! Your
generosity will make the difference in feeding our city’s poor,
homeless and hungry. Thank you for your generous support.
Fr. Ed Domme, Pastor
Good
Shepard Recipes (PDF File)
Good
Shepard Recipes Listing
Recipes are also
available as shown below:
#1 DOUBLE QUICK FRANK-BEAN BAKE
2 cans (12 oz. each) red kidney beans, drained
2 cans (12 oz. each) lima beans, drained
1 ½ cups spaghetti sauce with mushrooms
2 small onions, minced
2 cups grated cheddar cheese (1/2 lb.)
15 frankfurters
Heat oven to 375º. Mix beans, spaghetti sauce, onion and one
cup of cheese in aluminum casserole pan. Arrange whole
frankfurters over top of casserole. Top with remaining
cheese. Bake 30 minutes, or until bean mixture is bubbly and
franks are lightly browned on top. Cool and freeze.
Fill out label on the cover with casserole recipe number/name and the
date it is frozen.
#2 SAUCY MEATBALL SUPPER
Combine 3 lbs. ground beef, 1 cup chopped onion, 4 eggs, ½ cup
milk,
2 tsp. salt, dash of pepper, 2 cups (4 slices) bread crumbs, 4 Tbs.
snipped parsley, and 1 tsp. crushed and dried oregano leaves; mix
well. Shape into 1-inch balls. In large skillet sprayed
with vegetable spray, brown meatballs on all sides. Drain off
excess fat. Combine 2 11-oz. cans cream of mushroom or cheddar
cheese soup with 1 cup of water. Add to meatballs in
skillet. Cook covered over low heat 10-15 minutes. Pour in
aluminum casserole pan. Bake uncovered at 350º for 40
minutes. Cool
and freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#3 CLUB CHICKEN CASSEROLE
In saucepan, melt ½ cup margarine. Blend in ½ cup
flour, making a roux. Add 2 cans (14 ½ oz. each = 3
½ cups) evaporated milk, 2 cups chicken broth, and 1 cup
water. Cook quickly, stirring constantly until mixture is
thickened and bubbly. Add 6 cups cooked long grain rice, 6 cups
cooked diced chicken, 2 (3 oz. each) cans sliced mushrooms, drained,
2/3 cup chopped green pepper, and 3 tsp. salt. Pour into aluminum
casserole pan. Bake uncovered at 350º. Cool and freeze.
Fill out label on the cover with casserole recipe number/name and the
date it is frozen.
#4 EASY STEW
2 lbs. ground beef, 2 (12 oz. each) cans peas, drained, 6
carrots, peeled and sliced, 4 potatoes, peeled and thickly sliced, 2
(12 oz. each) cream of celery soup, 3 onions, chopped, 2 (12 oz. each)
cans tomato soup
Cook ground beef. Drain. Mix all ingredients, season with
salt and pepper to taste. Pour into aluminum casserole pan. Bake
uncovered at 350º for 1 hour and 15 minutes. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#5 HUNGRY JACK CASSEROLE
2 lbs. ground
beef
3 (16 oz. each) cans pork & beans
1 (12 oz. each) can kidney beans
1 cup shredded cheese
|
2 tsp.
salt
1 small onion, diced
¾ barbecue sauce
2 cans Hungry Jack biscuits
|
Heat oven to 375º. Brown ground beef and drain. Stir
in onion, salt, barbecue sauce, beans. Pour into aluminum
casserole pan. Cut biscuits in
half and place over mixture. Sprinkle with cheese. Bake
uncovered for 25 minutes. Cool and freeze.
Fill out label on the cover with casserole recipe number/name and the
date it is frozen.
#6 JIFFY BEEF STROGANOFF
2 lbs. ground
beef
1 envelope dry onion soup mix
1 tsp. powdered ginger
2 – 7 oz. pkg. medium noodles
|
1 - 6 oz. can
sliced mushrooms, undrained
Cool water, as needed
3-4 Tbs. flour
2 cups sour cream
|
Cook noodles until al dente. In large skillet, brown ground beef,
sprinkle soup mix and ginger over mixture. Add mushrooms and
liquid. Mix 3 Tbs. flour in cool water to make paste. Add
to skillet and stir until sauce thickens. Stir sour cream into
mixture. Add noodles. Mix well. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#7 TUNA NOODLE CASSEROLE
Preheat oven to 425º. Cook 12 oz. (6 cups) medium noodles,
drain. Combine 1 cup mayonnaise, 2 (10 oz. each) cans condensed cream
of celery soup and 1 cup milk; heat through. Add 4 (6 ½
oz. each) cans tuna, drained, 2 cups sliced celery, 2/3 cup chopped
onion, ½ cup chopped green pepper, 1 tsp. salt. Stir in 4
oz. (½ cup) sharp processed American cheese. Heat until
cheese melts, add noodles, stir. Pour into aluminum casserole
pan. Bake uncovered for 20 minutes. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#8 MACARONI CASSEROLE
30 oz.
macaroni
2 cups milk
2 Tbs. flour
|
8 oz. cheddar
cheese, cubed
2 pkg. frankfurters, sliced
Buttered bread crumbs
|
Cook and drain macaroni. Place in aluminum casserole pan with
sliced frankfurters. Combine cheese cubes with 1 cup milk and
heat. Stir until creamy. Mix flour with remaining cup of
milk and add to cheese mixture. Stir until thickened. Pour
over noodles and mix well. Top with bread crumbs. Bake for
20 minutes at 350º. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#9 SPAGHETTI CASSEROLE
32 oz.
spaghetti
4 small cans tomato sauce
1 small onion, chopped
|
1 (12 oz.) can
chopped tomatoes
2 lbs. ground beef
½ lb.grated cheese
Salt, Italian seasoning, and garlic salt to taste
|
In large deep skillet, brown ground beef and drain. Add onion,
tomatoes, tomato sauce and seasonings and simmer until onions are
transparent. Cook spaghetti and drain. Mix sauce and
spaghetti together, fold in grated cheese. Bake for 20 minutes at
350º. Cool
and freeze. Fill out label on the cover with casserole
recipe number/name and the date it is frozen.
#10 CHICKEN AND STRING BEAN CASSEROLE
One chicken, boiled, skinned, boned and
shredded
2 (12 oz. each) cans green beans, drained (or use frozen beans)
2 (12 oz. each) cans cream of mushroom soup
2 cups milk
2 cups chicken broth
2 cups buttered bread crumbs
Butter aluminum casserole pan. Pat a layer of crumbs on the
bottom of pan; then add a layer of green beans, and a layer of shredded
chicken. Repeat layers until ingredients are used up. Blend
milk and soup. Pour over layered ingredients. Sprinkle remaining
bread crumbs on top, pour chicken broth over all. Bake for 30
minutes at 300º, then raise oven temperature to 375º and bake
an additional 15 minutes. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#11 RANCH BEANS CASSEROLE
2 lbs. ground
beef
1 ½ cups Ketchup
2 tsp. salt
3 (16 oz. each) cans pork & beans
|
1 large onion,
finely chopped
2 Tbs. vinegar
2 Tbs. prepared mustard
2 (16 oz. each) cans kidney beans
|
Brown meat and onions. Drain. Add other ingredients, mix
well. Pour into aluminum casserole pan. Bake for 30 minutes
at 400º. Lower oven temperature to 300º and bake an
additional 15 minutes. Cool and
freeze. Fill out label on the cover with casserole recipe
number/name and the date it is frozen.
#12 POTATO HAM (SPAM) CASSEROLE
12 medium
potatoes, peeled and diced
3 cups milk
¼ cup flour
1 medium onion, chopped
|
2 small pkg.
frozen peas
1 cup water
2 Tbs. butter
2 cups diced ham (or one can Spam)
|
In large sauce pan, heat water, milk and butter. In a small
glass, mix a small amount of flour with water to make paste, then add
to heated milk mixture. Season with salt and pepper, and stir
until thickened. Place cubed potatoes, ham, peas and onions in
aluminum casserole pan. Pour sauce over ham mixture and bake at
325º for 50 minutes. If casserole is too dry, add more
milk. Cool
and freeze. Fill out label on the cover with casserole
recipe number/name and the date it is frozen.
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