LUNCH TIME: 11:30. Because many workers are there by 7:30, we serve lunch at 11:30.

HOW MANY? We average 14-15 on a Saturday. If it is more, you will be notified.

LUNCH OPTIONS- Hot or Cold?
There are several creative ways our lunch volunteers have been able to bring lunch to the work site. All have delighted the workers and the choice is up to those who volunteer to bring lunch. When it is cold weather—and often there is no heat in the house—some hot food is very appreciated. Soup with sandwiches, or chili or sloppy joes, can add a lot of warmth.

Here are some ways food can be brought to the site:

1. Cold: Prepared sandwiches (e.g. from Costco or Jewel) are easy. Prepare your own at home: lunch meat, a slice of cheese and some lettuce are always good. Bring some mustard and a jar of pickles along with a bag of chips, and you will have happy workers!

2. Crock Pot: If you own a crock pot (or 2) that’s large enough to heat soup, chili, baked beans for at least 12, we usually have electricity at the site. (Bring it early enough to plug in and heat up by 11:30.)

3. Heat in Microwave: We have a microwave. If you bring food cold that needs to be heated, bring it in microwaveable containers (glass, some plastics, corning ware). Come early enough to heat your food.

4. Bring to site warm: One pan casseroles or other dishes can be heated at home, wrapped in newspaper or towels and still be warm enough to enjoy. Placing a hot dish in a cooler will also keep in warm.

LUNCH OPTIONS: DESSERT OR NOT?

Dessert is not required, but . . . If you like to bake, cookies or brownies are perfect; If you don’t bake, cookies or brownies are perfect .

In warmer weather, drinks are appreciated. A 2 liter body of diet coke, one of regular coke, and one of Sprite usually takes care of drinks. Ice is usually available at a MdDonalds on your way to the site.

Chips and fruit (sliced apples from Costco or Jewel or small oranges) make a complete lunch for the most hungry.

SERVING LUNCH: WHAT’S AVAILABLE
We attempt to keep a supply of paper plates, napkins, plastic ware and plastics cups/glasses on hand. If you can provide those items, it keeps our costs down. However, you do not need to provide them. We do not have serving spoons or any dishes as this is purely a build site.
We do put up a long table and sometimes a long plastic table cloth is available. If you have one, it helps make the lunch more “palatable”.

Easy Hot Dishes. These recipes can be made at home

ChICKEN and Rice Serves 8

2 pkg original Uncle Ben’s Long Grain and Wild Rice mix
1 can cream of mushroom soup,
1 large can of mushroom pieces, drained
1 c. sour cream (I use lite)
3 cups cut up, cooked chicken or leftover turkey -cooked and cut into pieces

Prepare rice according to package directions.
Mix in the rest of the ingredients (the mixture will be a little “soupy”). Bake 350 uncovered in 9/13 microwaveable pan for 1 hour.

Pulled Pork Sandwiches serves 12

6 tablespoons light brown sugar
1 teaspoon mustard powder
1 teaspoon ground cumin
salt and freshly ground pepper
2 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
3 teaspoons vegetable oil
1 cup apple cider vinegar, plus more to taste
6 tablespoons tomato paste
12 buns
Barbecue sauce and prepared coleslaw, for serving

Directions

Combine 2 tablespoon brown sugar, , mustard powder, cumin,3 teaspoons salt and1teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 1 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

ANY FAVORITE RECIPES CAN BE USED! Keep it SIMPLE.