Welcome to the our weekly newsletter

The MACC Minute for August 27, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  

Pantry needs list: 
  • Instant potatoes
  • Rice
  • Pasta
  • Pasta sauce
  • Jelly
  • Mayonnaise
  • Ketchup
  • Tuna
  • Cereal
  • Canned meats
  • Soups
  • Canned vegetables (corn, carrots, green beans, mixed vegetables)
  • Chili
  • Beef stew
  • Canned pasta
  • Baked beans
  • Canned beans (red, black, and white)
  • Pork and beans
  • Fresh produce
  • Frozen meats
  • Baking products (jiffy mix, cake and brownie mixes).
  • Juice or juice mix
  • Cereal
  • Snacks

Beth Stafford

Executive Director/CEO

Volunteers are a welcomed sight! MACC knows the value of volunteers, as we depend on at least 50 showing up each week to help us get our work done.  It was fun to give back to a worthy cause by volunteering at the Greater Manchester Chamber of Commerce’s annual golf tournament, on Wednesday, August 19th. Our staff had a blast!

Shannon Baldassario

Director of Services

Our 4th Annual Joy of Community Sharing Program is kicking off its 2020 Holiday Season. This years’ (contact-less) program will assist families in easing some of the financial barriers that prevent a joyous holiday season. I am calling on upon our community for assistance. Please contact MACC directly to find out how you can get involved.
(860) 647-0440 or online



Chef Ferdinand Cruz

Chef MACC Kitchen

Last week, Chef Luke and I had the privilege of catering the GMCC, 34th Annual Ambassador Club Golf Tournament. It was fun. We assembled 125 box lunches for the golfers and volunteers in attendance. Of the 1200 bagged lunches we prepare weekly at the Community Kitchen, who would have thought my most popular dish in 2020 would be a sandwich!

Patti Gregory

Operations Assistant

MACC runs, year-round with teams of volunteers who come in to help us daily!! MACC is always looking for volunteers to join our team in every department. If you enjoy retail, join Community Threads Thrift Store, our Community kitchen to help prepare and serve food, or the Emergency Food Pantry that gives our community a hand up with groceries.


Mark Nadeau

Outreach Case Worker

Good to the last drop!
Thoughts of coffee on the brain? Our Outreach department is asking for new or gently used coffee pots for our starter kit program. A fresh cup of Joe can certainly make or change a mood to start your day. Drop off your donations at our Community Threads Thrift store building – Outreach Department. Thank you!

Chef Luke 

Executive Chef Bistro On Main

Bistro on Main is Open!  We have limited outdoor seating, indoor seating, and delivery to Urban Lodge Brewing Co. Check out our menu and delicious daily specials at www.bistro-on-main.com. One of my popular specials featured my handmade Pappardelle Pasta. I am happy to share the recipe with you here. Have fun making it and enjoy with your favorite pasta sauce


This week’s Recipe

Chef Luke’s Hand Made Pappardelle Pasta

Makes 2-3 lbs. fresh pasta
2 cups AP flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 TBS Olive oil
Make a well with the dry flour ingredients
In the well put in the other ingredients
Beat eggs and incorporate with a fork
Knead the dough
Using a pasta roller or attachment for mixer start rolling your dough. From biggest setting first and run again on med, then go to the one next to thinnest. 
Lay out you sheet over dusting of flour
Cut your noodles. Let dry for a minute.
Portion onto cooking sprayed, parchment paper on a cookie sheet. 
Freeze until set. “I make little 6oz nests”
When cooking get a pot and straining basket. Using salted boiling water, boil the pasta until loose and floating. You can take a sample and test if Al dente “meaning to the tooth” or softer if desired

Enjoy, and as always Happy Cooking

Thank you to Paul Ofria for our new photos

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