Welcome to the our weekly newsletter The MACC Minute for April 16, 2020.  We hope it will inspire you to get involved.

Beth Stafford
Executive Director/CEO
Cars were honking and people were shouting as they drove by the community pantry early this week. Staff and volunteers ran outside to see what was going on, and found it was a parade of cars going by to thank and encourage us! Community partners and friends (complete with the Easter Bunny), organized a surprise “drive by thank you”. #NoPlaceLikeHome-Manchester!
Shannon Baldassario
Director of Services
When a problem presents. We want to make the situation better, we fight against it. At MACC, our staff and volunteers are tackling that fight with new ways of serving the Greater Manchester community. Assisting every crisis situation with a resolution to improve the individual’s we serve. Knowing is not enough, we must apply confidence that it can be done.
Chef Ferdinand Cruz
Chef MACC Kitchen
We wanted to do something extra special for the 74 people who received lunch from us on Easter Sunday. Although our guests could not “dine in” due to COVID, our menu consisted of chicken cordon bleu sandwiches, homemade peach cobbler and potato salad; along with a very special treat; a hand-written note and Easter Candy gifted by Trinity Covenant Church.
Patti Gregory
Operations Assistant
During this time of social distancing please don’t forget that the MACC food Pantry is still lending a hand and serving our community.  Our Pantry is always in need of donations. Below is a list that we need to stock our shelves. 
  • Pasta Sauce
  • Macaroni and cheese
  • Chicken noodle soup
  • Vegetable
  • Peas
  • Carrots
  • Peanut Butter
  • Jelly
  • Fresh Produce
  • Frozen meats
Mark Nadeau
Outreach Case Worker
During my lifetime, I have worked many jobs, but have had one driving force; to help people. The following quote has been both the motto and goal that I live by. “Sometimes the greatest gift you can give another person is simply help them.” MACC Outreach allows me to do this for the most vulnerable in the greater Manchester area.
Cooking with Chef Luke 
Executive Chef Bistro On Main
I have lived in the south and have a deep passion for Cajun, Creole, and Southern dishes
Chef Luke’s Cajun Shrimp & Grits
Tools Needed: 3 am/med size soup pots, whisks, colander
  • For the Sauce and Shrimp��
  • 2lbs Shell on deveined shrimp tail on
  • 1oz smoked paprika
  • 1 TB Cajun seasoning 
  • Pinch of Cayenne Pepper
  • I lg garlic clove
  • Salt & Pepper to taste
  • 1 tsp rounded Seafood Base or 1-2 Chicken bouillon cubes as a substitute.
  • 2 oz canola oil
  • 2 pints water
  • 1/2 can of pilsner beer (like Budweiser or similar)
  • 1 TB corn starch 
  • Peel the shrimp and put all shells into the 2 pints water in soup pot
  • Add the beer and all the above seasoning, and base/bouillon except the oil.
  • Hit a boil then simmer for min of 15-20 mins.
  • Strain the stock into soup pot. Add shrimp and bring back up to a boil than reduce to simmer. 
  • Allow the shrimp to cook to white/pink in color about 10 min
  • Mix corn starch with a small amount of water prior to make “a slurry” for thickening
  • Add the slurry and stir till thick.
For the Grits: ��
  • Stone Ground Corn Grits 1 lb
  • 2 oz butter
  • 2 oz wild chives, or wild ramps or sub green onions
  • 1 pint and water
  • Salt & Pepper to taste
  • Simmer water in sm/med soup pot
  • Add in grits
  • Simmer till starting to get thick and softening
  • Add in remaining ingredients and stir constantly.
  • Shut off heat and continue to stir.
The greens and just cut up rough chopped and sauted with butter and salt and pepper with a splash of water to keep from sticking and aid in steaming to cook them.
I took my own recipe here and added my own twist by grilling the shrimp before adding them to the stock boil. You can just put a little oil and Cajun seasoning for this, and transfer shrimp to the stock.
Serve the shrimp in the sauce right over a hearty portion of grits and greens 
Enjoy & Always Happy Cooking

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