Food Pantries

Suggestions for how to support local food pantries

Pass out Bibles

On the day they pass out food, go to the local pantry and pass out Bibles, which are freely available from HarvestCall's Bible distribution warehouse. Include the Quick Start Guide to the Bible to help them know how to approach reading God's Word. Add your church’s contact information to the Quick Start Guide. 

Comforter and Grocery Gift Card

For people calling to ask favors of the church, some have given a grocery gift card and a comforter. 

Meal Kits

Put them in a plastic bag with the menu or recipe. Some churches go shopping, some have congregation bring in items, or have the food delivered by local grocer. 

Recipes

Chili & Macaroni (Recipe 1)

  • 1 Can Chili
  • 2 Cups Macaroni (Cook 8 to 10 minutes & Drain)
  • 1 Can Tomatoes
  • 1 tsp. Chili Powder
  • ½ Cup Cheese (Optional)

Combine all ingredients and place in baking dish. Bake @ 350* for 40 minutes.


Chili & Macaroni (Recipe 2)

  • 2 Cups Macaroni (Cook 8 to 10 minutes & Drain)
  • 1 (8 oz) Can Tomato Sauce
  • 1 Can Chili 1 Can Tomatoes
  • 1 Can Chili Beans

Add cooked macaroni to the rest of ingredients and heat through.


Ham Supper

  • 16 oz. Boiled Canned Ham
  • 7.25 oz. Box Macaroni & Cheese
  • 14.5 oz. Can Green Beans
  • 2 (3 oz) Boxes Jello
  • 15 oz. Can Lite Fruit Cocktail
  • 1 Jiffy Brownie or Muffin Mix

Ham is fully cooked. Make macaroni & cheese per directions on the box, likewise the brownie or muffin mix. To make Jello salad: Bring 2 Cups water to a boil, stir into 2 boxes Jello until completely dissolved. Stir in 2 cups cold water and refrigerate. Allow to start thickening, then drain the fruit and add to the Jello. Refrigerate until firm.


Beef Stew Meal

  • 2 (24 oz) Cans Chunky Beef Stew
  • 8.5 oz. Box Corn Muffin
  • Mix 2 (3 oz) Box Jello
  • 15 oz. Can Lite Fruit Cocktail

To make Jello salad: Bring 2 cups water to boil, stir into 2 boxes Jello until completely dissolved. Stir in 2 cups cold water and refrigerate. Allow to start thickening, then drain the fruit and add to the Jello. Refrigerate until firm. Make muffin mix per directions on the box. Heat beef stew and enjoy!


Chicken Noodle Bake

  • 10 oz. Can Chunk Chicken Breast in Water
  • 2 Cups Elbow Macaroni
  • 10.5 oz. Can Cream of Mushroom Soup
  • 15 oz. Can Mixed Vegetables
  • 29 oz. Can Peaches in Lite Syrup

Cook macaroni in boiling water for 8 to 10 minutes. Drain. Add meat and soup and ½ cup milk or water. Mix in can of vegetables or eat them on the side. Bake in 350* oven for 20 minutes. Enjoy with peaches!


Chili Mac

  • 2 (15 oz) cans Chili with Beef & Beans
  • 10.5 oz. Can Tomato Soup
  • 14.5 oz. Can Stewed Tomatoes
  • 2 Cups Elbow Macaroni
  • 3 tsp. Chili Powder (Optional)

Cook macaroni 8 to 10 minutes in boiling water. Drain. Add the rest of ingredients, heat through and Enjoy!


Corn Muffins

  • 8.5 oz. Box Corn Muffin Mix

Make muffin mix per directions on the box.


Tuna & Ramen Noodles

Serves 4

  • 3 Cups Water
  • 2 PackagesRamenNoodles

In medium saucepan, bring the water to a boil. Add the Ramen Noodles. Boil for 3 minutes, stirring often. Remove from Heat. Do NOT drain.

Mix in:

  • 1 Can Tuna
  • 1 or 2 packages chicken flavoring (that’s in with Ramen noodles)
  • 5 or 4 slices cheese (Optional)

Let sit for 10 minutes and it will firm up. May add cooked peas if desired.


Chicken & Spaghetti Casserole

Serves 3 to 4

  • 1 Can Chicken
  • ¼ Cup Chopped Onion or 1 ½ Tbsp. Dried Onion Flakes
  • 1 Can Cream of Mushroom Soup
  • 1 Soup Can of Water
  • ½ tsp Salt

Mix together in 8 inch greased pan. Gradually stir in 1 cup uncooked spaghetti (broken up). Bake covered @ 350* for 1 hour. Can stir once during baking time.

BARLEY VEGETABLE SOUP PACKETS

Can purchase ingredients at Fairbury Distribution - approximately $425 for 1000 pkts. To purchase contact fairburyharvestcall@gmail.com or 815-735-7385.