Helpful Reminders from the Kitchen
We must adhere to the meal time schedule to provide consistency and structure to the guests and for the volunteers and staff. Exceptions may apply due to extreme weather conditions but it is important that we stick to this schedule so our guests know the times and volunteers and staff are providing consistent information. If we serve a guest outside of our meal time schedule, they may expect it on other occasions. We must also use consistency with our closing schedules in the evenings and for weekend meals.
Orphaned pots, pans, water bottles, shopping bags, eye glasses & other assorted item have been left behind by our volunteers. Please claim your items before September 15th. After that date, everything left will be placed on the “give away” table for our guests. You will find these orphaned items on the shelf in the Volunteer Coat Room.
Thank you!
Information for Hunger Relief Volunteers
STRIVE Recipes
We are excited to provide recipes in this section of our website to encourage and inspire healthy meals for the guests of Matt Talbot. Each recipe serves 150 meals and includes the amount of calories and sodium per serving. Modifications to original recipes are made to increase nutritional content and decrease calories and sodium. If you have any questions, please contact Sydne at sydne.wirrick-knox@mtko.org or call 402-817-0622. Happy meal planning!
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Ground Beef Vegetable Soup (serves 150)
45 pounds ground beef
90 celery ribs, chopped
22 medium onions, chopped
90 medium potatoes, large dice
22 (15 ounce) cans tomato sauce
22 (14.5 ounce) cans diced tomatoes
3 (72 ounce) bags of frozen mixed vegetables
2 3/4 teaspoon ground thyme
22 bay leaves
6 cups water, as needed
ground pepper to tasteDirections:
1. Cook and stir ground beef until crumbly and evenly browned. Drain off excess fat.2. Stir carrots, celery, and onion into ground beef, cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, diced tomatoes, frozen mixed vegetables; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf. Add water, replenishing as needed while cooking.
3. Bring soup to a simmer, place a cover on, and cook, stirring regularly, until potatoes are tender, about 1 hour. Remove bay leaves before serving.
Calories: 451
Sodium: 550 mg
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
