Welcome to the our weekly newsletter
The MACC Minute for November 5, 2020. We hope it will inspire you to get involved.
News from our Food Pantry
Daily routines that we all take for granted, have become a real need for our MACC community. The pantry is asking for donations of:
- Feminine products of all kinds
- Body washes
- Soaps (hand and body)
- Shampoo & conditioner
We are also in need of dish detergent, as well as our everyday needs list of groceries.
Thank you for supporting our good work to break cycles of poverty in our community. Many of our neighbors deal with unbelievable challenges each day just to meet the basic needs of their families. Your financial gift helps to ease their immediate physical needs, and also gifts them with perhaps the greater gift, which is knowing others care about them.
Director of Services
Shout out to Signature Smiles Family Dentistry in Manchester. They brightened our smiles with their generous donation of $1000.00. Dr. Puneet Rangi and Dr. Sharma along with their team celebrated 5 years of helping patients maintain bright, beautiful and functional smiles. The past five years they have grown their family and practice, met amazing people and cultivated lifelong friendships. Congratulations!!
Chef Ferdinand Cruz
Chef MACC Kitchen
Anyone enjoy seasonal squash but aren’t sure how else to prepare other than slow roasting it with some salt, pepper and maybe cinnamon? If so, you must try this Stuffed Acorn Squash recipe. You can twist and turn this recipe anyway you like. Between the house made stuffing, smoky sausage cranberries and crunchy pecans you will also FALL in love.
Sausage Pecan-Cranberry Stuffed Acorn Squash
1 ½ cups cubed French bread
¼ teaspoon ground cinnamon
¼ teaspoon ground sage
¼ teaspoon ground black pepper
¼ teaspoon ground cloves
1 acorn squash, halved and seeded
½ teaspoon olive oil
¾ cup chicken stock
4 ounces ground sausage
2 tablespoons dried cranberries
2 tablespoons pecans, broken into small pieces
1 teaspoon diced fresh thyme
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes on a baking sheet.
- Toast bread in the preheated oven, stirring occasionally, 10 to 15 minutes.
- Mix cinnamon, sage, black pepper, and cloves together in a small bowl.
- Brush acorn squash halves with olive oil. Sprinkle 3/4 teaspoon of the cinnamon mixture evenly over both halves. Transfer to a baking sheet.
- Bake acorn squash in the preheated oven until tender, about 30 minutes. Scrape flesh with a fork to loosen slightly.
- Combine toasted bread and vegetable stock in a pot over medium-low heat. Stir bread around to soak up the vegetable stock and warm up, about 3 minutes. Transfer to a large bowl.
- Cook and stir sausage in a large skillet over medium heat until browned, about 5 minutes. Stir into the bread in the bowl. Add remaining cinnamon mixture, cranberries, pecans, and thyme; stir until evenly mixed.
- Divide bread mixture between the acorn squash halves.
- Bake in the preheated oven until golden brown, about 15 minutes.
MACC’s Community Threads thrift store is looking for volunteers to work on Mondays, Wednesdays, Fridays, and Saturdays. The hours are 9:45am -2:15pm- open until close! If you have good people skills, like decorating, and enjoy helping people, then please email me at PGregory@macc-ct.org or call me at (860)647-8003 ext. 12.
Join us and have fun all while helping our community!
Outreach Case Worker
“Trust the Process” Were the words said to a man living in a place not meant for habitation. Not an easy task for an individual who was constantly let down. However, there was a resolve in him to better his situation, so we took it and ran. Our knowledge of resources assisted this individual to gain housing on his own.
Burgers are back on Main Street…
Dine in or carry out Bistro Burgers. Specials range from beef to pork, to duck, to salmon, to veggie. We also welcome your suggestions, as we love the challenge and the opportunity to create new tastes for our guests. Cutting carbs? Try your burger choice on a Bistro salad, you will not be disappointed.
Thank you to Paul Ofria for our new photos
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