Welcome to the our weekly newsletter

The MACC Minute for October 15, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  

Coming into fall season our Emergency Food Pantry is in need of the following items:

  • Canned vegetables
  • Canned soups
  • Beef stew
  • Chili
  • Condiments
  • Instant potatoes
  • Stuffing
  • Baked beans
  • Pork & beans
  • Sugar
  • Flour
  • Coffee (regular & instant)
  • Jelly
  • Cereal
  • Macaroni & cheese
  • Pasta and pasta sauce
  • Hygiene products such as; shampoo, conditioner, kids body wash, adult body wash, and toothpaste.

Beth Stafford

Executive Director/CEO

Standing in the gap is doing what we can, when we can, as often as we can to ease burdens of others. Together, we can help provide meals, groceries, clothing or keep a roof over someone’s head. Your partnership with MACC Charities will close gaps to food insecurity and assure the well-being of our neighbors who are facing an emergency.


Shannon Baldassario

Director of Services

Strangers become Friends. A friendship built on kindness improves our quality of everyday life. Casual conversations about life, family and work created a relationship between Christine and myself. My kindness was sharing opportunities and information during our chats. Who would have though my act of kindness would come full circle to bless me when she nominated me for Hometown Hero?


Chef Ferdinand Cruz

Chef MACC Kitchen

Buen Provecho! This comforting, hearty, and easy to prepare slow cooker soup is one of my favorites. This is the perfect set it and forget it recipes to come home to after a long day at work. The aroma of different blends and spices really makes my home more inviting. This Italian Sausage Soup recipe invites family to the table.
Recipe: Italian Sausage Soup with Tortellini  


1-pound sweet Italian sausage, remove sausage casing
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes – peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
1st Step
In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving the drippings.
2nd Step
Sauté onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3rd Step
Skim fat from the soup with spoon or ladle. Stir in sliced zucchini and chopped parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.


Patti Thurlow

Operations Manager

Tis’ the Season to sign up now and volunteer. All departments are looking for volunteers to join our team. Individuals and groups alike can take part in giving back to our community through our regular weekly schedules, extended holiday hours or taking part in a food drive on a weekend.  
Please email me PGregory@macc-ct.org or 860-647-8003 ex. 12 to inquire.

Mark Nadeau

Outreach Case Worker

MACC’s Outreach Program is not stationary but mobile both morning and night. We meet those in need out in the community to better serve them while in an emergency crisis. We play an educational role with information and coaching our guests to seek services based on their immediate need and raising awareness about resources available to them. We are available when their ready to move forward.

Chef Luke 

 Bistro Chef

Its official, pumpkins are in season until the end of October. Too many people only see pumpkins as the source of carving a jack-o-lantern, which is festive and fun, but do not miss out on the good and nutritious eats they provide The Bistro interns and I had a great time creating this recipe for a spiced pumpkin cider bisque.

This week’s Recipe

Spiced Pumpkin Cider Bisque

2 16 oz. cans of pureed pumpkin
2 oz. butter
2 cups vegetable stock
2 cups heavy cream
2 cups Apple Cider
1 tsp cinnamon
1 tsp ginger
1 tsp chopped garlic
1 TB chopped fresh thyme
1 tsp ground sage
2 TB cornstarch mixed with 2 oz water to dissolve for slurry
Salt and pepper to taste
  • In a soup pot sauté garlic and the herbs with butter and add cinnamon, ginger.
  • Add the pumpkin next and cook for 5 minutes or so on med/high heat.
  • Add in the apple cider and cook for 5-10 minutes more while stirring.
  • Now add the veg stock, and heavy cream and let simmer for 15mins.
  • Add your cornstarch slurry. Stir until thickened and turn off heat.
  • Blend and be careful not to over fill blender as it could overflow from heat.
  • Season with salt and pepper to taste
  • Garnish with pumpkin seeds, pumpkin seed, herbs, or apple slices
Enjoy and as always happy cooking.
Chef Luke
Thank you to Paul Ofria for our new photos

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