Welcome to the our weekly newsletter
The MACC Minute for July 30, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
Director of Services
Chef Ferdinand Cruz
Chef MACC Kitchen
Creating Community Partnerships is what we strive for to succeed here at MACC. Whether it’s Juan, our food vendor delivery driver, or AJ who delivers 100 bagged lunches to our local seniors daily, to the 80 plus weekly volunteers. It’s a collective and team effort. I am fortunate and truly blessed to be part of the MACC TEAM!
Outreach Case Worker
Executive Chef Bistro On Main
Bistro on Main is OPEN, and we cannot wait for you to experience our new Carry Out Menu. Cooking is all about sharing and loving on family and friends. We consider you extended family, so I decided to share a homemade House favorite with you. These pickles compliment a variety of sandwiches, especially burgers. Let us know what you think.
This week’s Recipe
Chef Luke’s Dill Pickles
3 lg Hot House Cucumbers Sliced 1/4 inch
1 1/4 cup Vinegar (white)
3 1/2 cups Water
3 T Sugar
1 T Salt
2 cloves smashed garlic
1 Tb Dry dill
2 tsp Pickling Spice
Heat all ingredients on the stove in the pot until dissolved.
Let liquid cool to room temp
Pour over the cukes and let pickle for 3 days
Thank you to Paul Ofria for our new photos