Today is the 1st Friday of September. By now most children have returned to school. Vacations are over, and we’ve all settled into whatever our usual routine might be. It’s also a good time to think about others.
Not far from our house is a Church that opens its doors every Saturday morning to anyone looking for a little extra to stretch the family food budget. I am always both saddened and touched by the long lines. Sad that so many people are in need of help. Touched by the generosity of those who choose to give.
Our parish also has a food bank. Hubby and I make it a point to shop strictly for donations one Saturday a month, then bring in several bags of food the following Sunday before Mass. Today this gesture has taken on a deeper meaning.
Some 30 plus years ago, Hubby and I volunteered as mentors for homeless families through a large Catholic Food Bank. Before being paired with a family, we went through some basic training and got to know other volunteers. It was there that we became instant friends with another couple. No doubt it was the hand of God that joined us together all those years ago. Our friendship has seen us through some struggles and joys that can only be appreciated through our shared faith. After years of failing health, the good Lord saw fit to call Jim home at the end of July. His Rosary Mass was so beautiful, so uplifting for the faithful. And now, when I place our donations in the Food Bin, I will do so with a prayer of offering in his name. Peace be with you, Jimbo.
Food Bank Tuna Casserole
3 cans Tuna Fish
1/4 cup Onion Flakes
2 teaspoons Celery Seed
1/2 teaspoon Garlic Powder
1 small can sliced Button Mushrooms
1 can Peas
1 (10 oz) can Cream of Mushroom Soup
1/2 cup Milk or Water
8 oz Rotini Pasta
Salt to taste
Black Pepper to taste
1 sleeve Ritz Crackers
Heat oven to 375-degrees. Spray a casserole dish with cooking spray, set aside.
Drain all the liquid from the cans of tuna. In a large bowl, flake the tuna with a fork. Add the chopped onion flakes, celery seeds, garlic powder, sliced mushrooms, peas, cream of mushroom soup, and milk. Stir to combine.
In a pot of boiling water, cook pasta al dente, about 11 minutes. Drain well, add to the tuna mixture. Taste and adjust seasoning with salt and pepper. Spread tuna-pasta mixture out in the prepared casserole dish.
Crush crackers, sprinkle over the top. Place in the oven to bake for 20 minutes or until heated through.
Take delight in the LORD,
and He will grant you your heart’s requests.
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