Comments on: Soup Kitchen

By: Tricia Cotroneo

Tricia Cotroneo — Sun, 30 Mar 2008 16:06:44 +0000

My father and I volunteered on 3/29. Everyone at the Kitchen was friendly and made us feel very welcomed. I will definitely come back within a month to volunteer with friends. I am a teacher and the Student Council moderator at St. Pius X school in Santa Fe Springs. I am always looking for for something for my students to get involved in. Unfortunately, my students are too young to work in the Kitchen, but if you need donations (can goods, blankets, jackets…), please do not hesitate to contact me.

By: Jon Nuanez

Jon Nuanez — Fri, 28 Mar 2008 21:19:28 +0000

I just wanted to thank you for the wonderful service you all provide. I’m so glad that the meals are so nutritious and tasty. I go back for seconds and sometimes thirds, so kudos to you all. Maybe I can volunteer sometime; I’ll let you know (and I would be happy to do so).

By: Patricia Nunez

Patricia Nunez — Thu, 13 Sep 2007 19:00:25 +0000

Hello Catholic workers! Just wanted to say how much fun I had volunterring during the summer. I had a blast. I’m actually trying to find a date where I can bring a group of volunteers from my community service organization to come and help the kitchen. Hope to see you all soon.

Sincerely

Patty

By: jerry segat

jerry segat — Sun, 18 Jun 2006 02:17:17 +0000

thank you and keep up the good work .the world needs more people like you guys

By: Corinne Chipres

Corinne Chipres — Mon, 27 Jun 2005 23:07:11 +0000

I have a delicious recipe for beans. If it is okay with you I would like to share it with you.
You will have to adjust for a large quantity. I think I can provide the spices.
Cooked White Moroccan Beans (or Pinto beans)

1 Large Pot:
1 lb. White Beans or Pinto Beans

Cover with water and soak overnight. Then throw out the water from the beans. Cover the uncooked beans again with fresh water and cook for about 1½ hour. Check the beans every ½ hour to see if more water needs to be added.

1 Sauce Pan:
1½ Tbsp Virgin Olive Oil
4 Cloves Fresh Garlic
½ Can Tomato Sauce
¼ Cup Fresh Cilantro Finely Chopped
½ Tsp Ginger Powder
½ Tsp Black Pepper
½ Tsp Cumin Powder
2 Cubes Beef or Chicken Bouillon
1 Pinch Saffron (Yellow)
1 Tsp Salt (To Taste)

Cook about 8 minutes. Add sauce to beans after they have cooked for 1 hour. Continue cooking.
Beans should be firm Beans should be soft and tender. There should be enough sauce.
The recipe should not be too dry, soupy or spicy.