MACC Charities Staff photo

Welcome to the our weekly newsletter

The MACC Minute June 10, 2021.  We hope it will inspire you to get involved.

 News from our Food Pantry

 “Condiments are like old friends – highly thought of, often taken for granted.” ~ Marilyn Kaytor

Be it mayonnaise, mustard, ketchup or other various choices, condiments are key to adding flavor to our meals. We do not realize what we are missing until IT’S missing from the meal. Donate your favorite side condiment today and let our families enjoy the flavors!

Donate Condiments MACC Charities
Beth Stafford, Executive Director MACC Charities

Beth Stafford

Executive Director/CEO

COVID has taken a lot away from us but it could not take away kindness.  Relief has come from generous grants, quick action from government and the overwhelming acts of kindness from our community members, many of whom are unemployed or on fixed incomes themselves.  We consistently hear “we have enough and want to share with those who don’t.”  #Inspiring

Shannon Baldassario

Director of Services

It’s easy to judge an individual based on appearance before we know their life story. Its ones story, which changes our perception of how we perceived them. Feeling comfortable sharing their story enables us to better serve their individual need. Asking the follow through questions, filling gaps in their stories allows us to serve their emergency need. What’s your story?


#Kindness Wins, donate to MACC Charities
Chef Ferdinand, MACC Community Kitchen

Chef Ferdinand Cruz

MACC’s Community Kitchen

Tired of the same ol’ BBQ options? Here’s something I’ve tried at home with my kids recently. Bacon, Swiss, Chicken Burgers. YES Chicken Burgers!! Check out the following recipe and give it a go! My kids decided that moving forward they prefer the chicken over beef burgers. I snuck in freshly sliced avocado on mine and it was absolutely delicious.

Recipe: Chicken, Swiss & Bacon Burgers
Yields 6 servings
2 pounds ground chicken
½ cup dry bread crumbs
¼ cup dry French onion soup mix
4 ounces bacon, roughly chopped
2 tablespoons butter
1 small onion, sliced
1 cup sliced mushrooms
Salt and ground black pepper to taste
6 medium croissants, halved and toasted
6 slices Swiss cheese
6 slices bacon, halved and cooked
Step 1
Preheat the oven to 425 degrees F
Step 2
Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
Step 3
Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
Step 4
Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
Step 5
Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
Step 6
Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

Patti Thurlow

Operations Manager

Celebrate the RED, WHITE and BLUE! Come on down and shop til’ you drop at our preholiday sale at Community Threads Thrift Store. Kicking off Flag Day on the 14th with our 18-day sale through the Saturday before Independence Day where EVERYTHING is 50% off!! New Items arrive every day.  See you all during this great celebration sale. #thirftshopping

Volunteer with MACC Charities

Mark Nadeau

Outreach Case Worker

The summer season has arrived, and high temps are here to stay. There is nothing like a refreshing cool shower. Outreach will expand its shower program to twice a week. Those enrolled in our Outreach program can come and utilize our shower services every Monday and Wednesday from 9-11am located in the Community Threads Thrift Store. Hygiene products will be provided.


Executive Chef Michelle

Bistro On Main

Stop into the Bistro on Main this weekend for our Trout special! It will be served pan-seared over a medley of Summer Squash and Zucchini, a Couscous Pilaf, and finished with a Caesar Vinaigrette. This entree will be offered Thursday evening through Saturday. We hope you enjoy our light summer dish created by Jay Chapman and our Executive Chef Michelle!

Thank you to Paul Ofria for our new photos

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