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Preparing Dinner For Brown's Memorial Shelter: A Guide

Chevrei Tzedek has had a relationship with Brown's Memorial Homeless Shelter for many years. The congregation provides dinner for the shelter on the third Monday of every month. Chevrei Tzedek members also serve breakfast at the shelter on Christmas morning.

What Does Preparing Dinner For The Shelter Entail?

You don't have to be available on Monday to perform this mitzvah! Instead, you may bring the food to the shelter on Sunday afternoon. The shelter staff will heat and serve the food on Monday. Here is what preparing dinner entails:

Tell the chair of the Chevrei Tzedek Social Action Committee that you would like to volunteer for a particular month. (See the Chevrei Tzedek calendar for dates.)
Buy dinner items and/or prepare items at your home.
Bring the food to the shelter on Sunday after 4:00pm. (Call the shelter first to schedule a time at 410-466-8214 or 410-542-5700. You may bring the food on Monday instead.)

Where Is The Brown's Memorial Shelter?

Please call ahead to schedule a drop-off time. The shelter is located at:: 3215 W. Belvedere Ave (corner of Denmore Ave.;
shelter entrance is on Denmore Ave - Southern Park Heights neighborhood.)
Baltimore, MD 21215
(410) 466-8214 or (410) 542-5700

Directions to the shelter from I-83:

Exit at Northern Turnpike, heading west.
When you see Sinai Hospital, make a left onto Belvedere Avenue.
Go past Pimlico Race Track.
Just after you pass Park Heights Rd., Brown's Memorial Baptist Church will be on your left. (Continue past the church so you can park at the door to the shelter, since you will be carrying lots of food!)
Make the second left onto Elmer Avenue.
Make the second left onto Garrison Avenue.
Make the first left onto Denmore Avenue. The shelter will be a block and a half up on your right. Park in the loading zone in front of the entrance.

What Foods Should I Prepare? Bring enough food for 85 -100 people. Label each item Mon. Dinner if you are dropping off the food on Sunday. A typical dinner might include the following:

Main Dish
- See the section below for examples and recipes.
Canned Vegetables
- Check the nutritional information on the side of the can for how many servings each can contains.
- Very large cans are available at regular grocery stores (such as Giant Foods) or at membership wholesale clubs (such as Sam's Club or BJ's).
- Bring the unopened cans to the shelter^×they will open them and heat them up just before dinner.
Bread
- Most grocery stores sell extra-large bags of sliced bread.
Juice
- For example, you might bring several very large containers of apple juice.
Dessert
- This could be store-bought cookies (again, available in bulk) or large cans of fruit salad.

What Suggestions Do You Have For Main Dishes?
You can always scale up your favorite recipe to make enough food for 85-100 people. This should come out to four large roasting pans of food. It's helpful to buy disposable aluminum pans for this purpose. Cover food with foil labeled Mon. Dinner . Here are some ideas for meals:

: ten pounds of macaroni
: small container of seasoned breadcrumbs
: two large cans of prepared cheddar cheese sauce (available at Sam's Club)

Cook the macaroni in boiling water. You may need to do this in several batches, depending on the size of your pot. Drain the macaroni and divide it between the four pans. Divide the cheddar cheese sauce between the four pans. Mix well. Coat with a thin layer of breadcrumbs. Cook in at 375 degrees F oven for 30 minutes to brown the breadcrumbs. Cover with aluminum foil.

: 8 gals water
: 1/4 cup sea salt
: 4 cups cumin
: 1/4 cup black pepper
: 10 lbs pinto beans
: 15 lbs long grain white or brown rice
: 10 onions, chopped

Bring water and salt to a boil in a 40 qt pot with tight fitting lid. Add beans and boil for 45 minutes. Add rice and spices. Bring to a rapid boil again, stir once, being sure to stir the beans up from the bottom, cover, reduce to very low heat, and let simmer for another 45 minutes. Do not stir or open cover until it is done!! Remove form heat and serve hot, plain, or with cooked vegetables or tomato sauce.

: 4 cups safflower oil
: 2 heads garlic, diced
: 20 onions, chopped
: 24 heads cauliflower (1 case), chopped
: 4 cups curry powder
: 1 cup cumin
: 1 cup tamari (soy sauce)
: 4 TBSP white pepper

Over high heat, saute about 1 kitchen spoons (3 TBSP) of diced garlic for 30 seconds in enough oil to thickly coat the bottom of a large skillet. Add about 2 cups of onions and saute until clear, about 3-5 minutes. Stir often. Add enough cauliflower to fill the skillet and fry until they start to brown. Keep stirring and scrape the bottom of the skillet occasionally. While stirring, sprinkle in some of the curry, cumin, pepper, and tamari. (Hint: mix tamari with equal part water for more even distribution when sprinkling.) Mix well. Empty skillet into large metal serving bowl. Place in oven to keep warm. Repeat the 15 minute process until all the cauliflower is cooked. Serve hot over rice (below).

: 3 gals water
: 3 TBSP sea salt
: 215 lbs long grain brown or white rice

Bring water and salt to a boil in a 20 qt pot with tight fitting lid. Add rice. Bring to a rapid second boil, stir once, cover, reduce heat to very low, and let simmer for exactly 40 minutes. Do not open cover or stir until done!!

: 3 quarts Shredded Raw Sweet potatoes
: 3 quarts Chopped Broccoli
: 2 quart Kidney Beans, drained
: 6 cups Chopped Tomatoes
: 3 cups Sliced Green Onions or Chopped Purple Onion
: 2 cup Canned Chopped Green Chilies
: 4 quarts Low-Fat Plain Yogurt
: 4 cups Low Fat Ranch Dressing
: 2 tbsp. Chili Powder
: 2 tbsp. Garlic Powder
: 4 tsp. Ground Cumin
: 100 10-inch Flour Tortillas
: 12 cups Shredded Monterey Jack or Cheddar Cheese or mixture

In large bowl, combine first six ingredints. In second bowl, combine yogurt, dressing, chili powder, garlic powder and cumin. Blend well. Pour over vegetables; toss to blend. Lay tortillas flat on counter. Using #8 (1/2 c.) scoop vegetable mixture in center, top with 2 tbsp. cheese; spread evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up bottom of tortilla to cover filling. Fold sides over filling. Arrange in shallow pan and bake at 350 degrees F. for 15 minutes. 100 servings (using 1/2 cup vegetable mixture an 2 Tbsp. Cheese).

: 5 pounds, 10 ounces Lasagna noodles
: ½ cup Vegetable oil
: 2 pounds Fresh zucchini, sliced
: 2 quarts, 2 cups Fresh mushrooms, sliced OR 2 cups Canned sliced mushrooms, drained
: 3 cups Onions, chopped
: 1 cup All-purpose flour
: 5 pounds Frozen broccoli, pieces
: 16 pounds & 2 ounces Tomato sauce
: 4 pounds Tomato paste
: ¾ cup Dried oregano leaves
: 1 tablespoon & ½ teaspoon Garlic powder
: 16 pounds Lowfat cottage or ricotta cheese
: ½ cup Dried parsley
: 2 teaspoons & 1 teaspoon Garlic salt
: 1 pound Dry bread crumbs
: 1 cup Parmesan cheese
: 3 pounds & 12 ounces Lowfat mozzarella cheese
: 2 cups Parmesan cheese

Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside. Place broccoli in a 12- x 20- x 2 ½-inch steam table pan and steam for 6 minutes, or until tender. Drain well and set aside. In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes. In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12- x 20- x 2 ½-inch steam table pan to prevent sticking. Use 4 pans for 100 servings.

To assemble first layer, use the following: 7 lasagna noodles, 1 quart cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer. To assembly third layer, use 7 lasagna noodles and top with 2 ½ cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna. Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or 350 degrees F for 40 minutes (convection oven). Bake until bubbling.

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