Easter Breakfast Info

Welcome > Ministries > Youth

 

The 2008 Annual Easter Breakfast
Presented by the Holy Cross Youth Groups
March 23rd, 2008

We need your help again this year!

Please notify Katie Soffietti by March 16th,
if you are able to donate or prepare food.
pinksoffie@gmail.com
585. 0711 (home)

Here is what we need:
If grocery stores and cooking isn’t your thing, we will of course take your monetary donations!
 

  •  Eggs-  50 Dozen
  • Milk-  10 Gallons
  • OJ-  15 Gallons
  • Butter- 4 (4 –pack) boxes.
  • Margarine- 4 (4-pack) boxes.
  • Salt & Pepper 1 set
  • Ketchup- 2 large bottles
  • Strawberry Jam- 1 large jar
  • Grape Jelly- 1 large jar
  • Bacon Slices- 100 packages (It seems like a lot, but we always run out!)
  • Sausage Links- 600 links
  • Biscuits- 300 biscuits
  • Fruit-  6 Cantaloupes
  •   3 Watermelons (large)
  •   18 (1 lb) packages Strawberries
  •   12 Pineapples
  •   6 packages of blueberries
  •   12 lbs of Green Grapes
  •   12 lbs of Red Grapes
  •   30 Cans of Mandarin Oranges

  *Please do not Pre-Cut, We’ll do it for you!

GRAVY- 2 large crock pots

Breakfast Potatoes- 60 lbs potatoes

(*If you are willing to prepare the potatoes, let us know. See the bottom of this note for the very quick, very easy recipe!)

 

 

I am also in need of volunteers to:

  • Bake Biscuits
  • Brown Sausage Links
  • Prepare Bacon
  • Let me know if you are willing.

 

Keep this in mind, if no one contributes, no one eats!

 

-Katie Soffietti

pinksoffie@gmail.com

585. 0711 (hm)

I also attend early (8:30 am) church service.

 <<Breakfast Potato Recipe Below>>

 

 

 

BREAKFAST POTATO RECIPE:

INGREDIENTS:

  • 4 cups (4 lbs) potatoes, cut up in roughly 1-inch pieces.
  • 1 cup chopped onions
  • 4 tablespoons butter
  • paprika, to taste
  • salt and pepper, to taste
  • PREPARATION:

Cook diced potatoes in boiling water for about 4 minutes, until just a bit tender but not cooked. Drain potatoes and toss with onions. Heat butter medium heat in a heavy skillet; add potatoes and onions. Fry, turning potatoes with a spatula occasionally for even cooking and browning. Season to taste with paprika, salt and pepper.

(This recipe is for 4 cups, or 4 lbs, but you can do MORE if you like to help us with our quota!)

 

 

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