Special Updates for Hunger Relief Volunteers
Please Complete an In-Kind Donation Form for Your Team
Click HERE!
Snow Day Procedures
Remember: Matt Talbot does not close when Lincoln Public Schools close.
For weekday teams, give the kitchen a call as soon as possible once the decision has been made that your team will be unable to make it. That will give the staff members time to get a meal planned and find volunteers to help. The Matt Talbot phone number is 402-477-4116. We are open from 8:30 AM to 6:30 PM.
For weekend teams, the pager number is 402-473-0447. To get assistance: Dial the pager number. Follow the prompts. Leave the best phone number where you can be reached. Wait for the call back from the staff on-call. Once again, do this as soon as possible so we have an opportunity to make other arrangements.
Thank you!
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!
-
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
Information for Hunger Relief Volunteers
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.
