HOPE Soup Kitchen in New Rochelle.

Our parish is assigned the second Wednesday and the third Tuesday of each month.

Volunteers prepare food for their choice of one or both dates - to feed about fifteen people.

Aluminum containers or plastic bags are available in the enclosed back rectory porch for entrees.

Please leave meals in the enclosed back rectory porch on the assigned date no later than 2:30 PM. They are picked up by 2:45 PM.

The meal request consists of:

• Meatloaf (Sliced - Over Wide Noodles)

• 2 Large Bags of Mixed Vegetables (Frozen)

• 2 Large Bags of Mixed Green Salad

• Bottles of Italian Dressing

The meal request consists of:

• Fried Chicken (Legs and Thighs) Over Chicken Rice (Flavored)

• 2 Large Bags of Cut Green Beans (Frozen)

• 2 Large Bags of Mixed Green Salad

• Bottles of French Dressing

The meal request consists of:

• Turkey Chili (Prepared as Follows)

  • Recipe

    • One lb. of Lean Ground Turkey, crumbled

    • One tbsp. of All-Purpose Flour

    • One tbsp. of Olive Oil

    • One 14.5-oz. Can of Diced Tomatoes

    • One 14.5-oz. Can of Black Beans

    • ¼ Cup of Tomato Paste

    • One Package of McCormick Chili Mix at Desired Spice Level

  • Preparation

    • Heat oil in a wide skillet or pot over medium heat.

    • Add turkey, sprinkle flour over turkey, and work into turkey with a spoon.

    • Cook turkey until browned, about 5 minutes.

    • Add tomatoes and their liquid, beans, tomato paste, and chili mix.

    • Stir to combine and simmer over medium-low heat until chili is slightly thick, about 8 minutes.

• 2 Large Bags of Peas and Carrots (Frozen)

• 2 Large Bags of Mixed Green Salad

• Bottles of Italian dressing

(donations of any of the above are appreciated)​​​​