Soup & Service Night

Thursday, November 15th @ 6:00 p.m.

We will have a meal of yummy soups and buns - sign up will be going around for this on sunday for those willing to contribute that night

Then we will be doing a sewing project, drawstring bags and simple toiletry kits to be donated to Woods Homes for the youth that are helped out there.

We will need a couple more sewing machines and lots of scissors, if you can bring one there will be a sign up going around at church.

We will run this project like an assembly line so if you can't sew no worries there will be ironing, cutting, threading the drawstring, or putting the toiletry kits together. The more help the better!

Here is the success of our evening:

25 drawstring backpacks with a kit inside including toothbrush, toothpaste, floss, shampoo, comb, lip gloss.

All donated to Woods Homes!

Thanks for all the help!

Woods Home (downtown Lethbridge - behind courthouse)
woodshomes.ca
Here are a few shots of Woods Homes. The main floor is where counseling takes place, including crisis counseling, family counseling and parenting skills education. The basement houses the shelter which provides youth under the age of 18 with a bed, laundry facilities, showers, and clothing. Youth receive a hot meal at supper, breakfast and a bag lunch. During their stay at the Shelter, staff will work with the youth to find a job, house-hunting, whatever their different situation may require, to make sure they are working towards some goal.

 

And here are the recipes for the delicious soups we had:

POTATO SOUP - Tiffiny A
 Ingredients
 • 3 1/2 cups peeled and diced potatoes
 • 1/3 cup diced celery
 • 1/3 cup finely chopped onion
 • 3/4 cup diced cooked ham
 • 3 1/4 cups water
 • 2 tablespoons chicken bouillon granules
 • 1/2 teaspoon salt, or to taste
 • 1 teaspoon ground white or black pepper, or to taste
 • 5 tablespoons butter
 • 5 tablespoons all-purpose flour
 • 2 cups milk
 Directions
 1. Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender,  about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
 3. Stir the milk mixture into the stockpot, and cook soup until heated
 through. Serve immediately.

THAI CHICKEN SOUP - Erin
www.ourbestbites.com

CHEDDAR BROCCOLI SOUP - Sharelyn
(Enough to feed 2 families)
1pkg frozen broccoli
6 carrots sliced
4 stalks celery sliced
1 med onion chopped
3 cubes butter or margarine (1 1/2 cups)
1 1/2 cups flour
10 cups water
10-12 tsp chicken bouillon
1 (16 oz) jar of cheese wiz (or velveeta a cheese)
Steam veggies until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon in boiling water. Add a cup of bouillon water to the butter and flour and whisk together. Add to boiling water and stir. Add drained veggies to soup. Add cheese wiz and stir until melted.
To freeze this meal put it in a freezer bag and lay flat in the freezer.

HOT ALMOND DRINK - Jocelyn
Heat to dissolve in large pan: 2 cups water, 1 1/2 cups sugar (or less)
Then add in:
1 tin frozen orange juice
1 tin frozen pink lemonade
8 cups water
1 tsp. almond flavoring
1 tsp. vanilla
Serve HOT! Makes about 20 servings.