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The MACC Minute January 14, 2021.  We hope it will inspire you to get involved.

With Quarantining and children learning remotely we have found that there is more cooking and baking happening in our homes. 
The pantry is in need of:
  • Flour
  • Sugar
  • Salt
  • Oil and other various baking needs that perhaps the kids can help bake with their parents. 
Let your donations be a teaching tool for the next generation of our future families!

Beth Stafford

Executive Director/CEO

A wonderful life was lost when a young man succumbed to an unrelenting disease at the end of 2020.  In lieu of flowers, MACC Charities was blessed with generous financial gifts. Thanks to this young man’s good life, inspiring example and great compassion for the unfortunate, his family and friends are making sure his gift to the world goes on.


Shannon Baldassario

Director of Services

A partner with MACC informed me of how wonderful her experience was when dropping off donations. Staff in the EFP helped unload her car of donations and she witnessed a volunteer in thrift assisting a young man with clothes for a job interview. “Bless you & all volunteers for the assistance you give folks showing kindness & dignity.” G.B.


Chef Ferdinand Cruz

MACC’s Community Kitchen

2020 The year of “le Sandwiche”!!… Well at least here at MACC. I’d have to say my first hot meal in the New Year was Chicken Stroganoff. It wasn’t planned, it just kind of came together, let me tell you, the aroma permeated the house, and everyone seemed to enjoy it. Get ready for to-go hot meals here at MACC!

Chef Cruz’ Chicken Stroganoff

2 large chicken breasts, (cut in half horizontally to make 4 fillets)
1/2 teaspoon EACH garlic powder, onion powder and paprika
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
3 tablespoons flour
2 tablespoons butter,
1 tablespoon olive oil
3 tablespoons butter
1 large shallot, chopped
3 cloves garlic, crushed or minced
1 ½ cups Roasted Red Peppers, diced small (or use sliced mushrooms)
1 ½ teaspoons Ground Cinnamon
1 teaspoon paprika,
1/2 cup dry white wine, (substitute with chicken stock/broth)
1 tablespoon flour
2 cups low sodium chicken stock/broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
¾ cup sour cream
Fresh chopped parsley or chives, to serve
Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.
Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add roasted red peppers and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet. Add in the cinnamon and paprika, mixing well to coat peppers and shallots.
Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally.
Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes
Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.
Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.

Patti Thurlow

Operations Manager

Shouting out MACC’S Volunteer Christina Dannahey!  Christina volunteers her time in our Emergency Food Pantry 4 to 5 days a week and works hard organizing the household shopping lists and packaging of groceries. Christina makes sure that the shopping goes smoothly, and everything is ready to go so other volunteers can hop right in and help get the job done!!

Mark Nadeau

Outreach Case Worker

A New Year brings on personal resolutions. A jump start for a new path in life to travel. 2021 is a year to reset and refocus on what’s important to you. If you or someone you know is struggling with homelessness let our team assist with connecting you to the right resources to help. Contact me at 860-647-8003 ex. 15.

Luke Greika

Bistro On Main

On these cold winter days when I’m with my five year old twins. Were always looking for something fun and crafty to do. I also try to have the kids eat healthy. That can be challenging too. Here is a fun recipe that will warm you up. It’s healthy as cider has vitamin C, and also a crafty fun project.

Hot Mulled Apple Cider

Apple Cider. Buy a gal you will love it
Heat the cider on the stove in a sauce pot on med heat, turn to low simmer after 5 mins of cooking.
Spices: add them to the pot, stir and simmer
Cinnamon. 1/4 tsp per cup of cider
Cloves. A pinch per cup of cider
Ground ginger. A pinch per cup of cider
Garnishes: Your chance to get creative
We did whipped cream, but you can do apple slices, orange slices, Cinnamon sticks just for example. (It’s really good after a sledding day with the kiddos)
As Always Happy Cooking & Enjoy

Thank you to Paul Ofria for our new photos

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