A helping hand

NORTH LIBERTY - It started with a surplus of venison at the North Liberty Community Pantry.

“We wondered why the venison wasn't moving and realized that our clients weren't sure what to do with it,” says Brandy Smith of Each One Reach One AmeriCorps.

Using ingredients from the food pantry, volunteers whipped up a venison-friendly dish, offering free samples to clients during the pantry's hours. Copies of the recipe, as well as plastic grocery sacks pre-packed with the ingredients needed to recreate the recipe at home, were placed nearby.

“I think people were maybe scared of the smell or the taste, but once they had a chance to try it, that went away,” Smith says. “They saw the possibilities.”

Since then, the Handy Helpers' samples have become a weekly staple at the food pantry.

“We did this a few times in our old building, but it was difficult due to lack of space,” Executive Director Tina DuBois says.

The pantry's new building, which opened in January, is four times the size of the previous space, allowing staff to set up a waiting room. On sample days, the table near the middle of the room is a popular spot as clients and volunteers try the latest creation.

“They grab a chair, they eat and they have conversations,” Smith says. “It doesn't feel like everyone is here just to get food; it's more personal.”

Four volunteers head up Handy Helpers, with samples offered during operating hours once each week.

“I try to look and see what we have the most of when my turn comes around,” volunteer LeAnn Trana says. “I had six children myself, so I'm pretty good at putting meals together.”

The recipes, which range from main dishes to snacks, emphasize healthy eating. Recipes that anyone, from novice to experienced cook, can recreate are also a priority.

Most recipes have only five ingredients, although some have been longer. Volunteers usually include optional ingredients with each recipe, too.

“We try to incorporate that as much as we can,” volunteer Lisa Carlson says. “We include notes of what they can add or substitute with each recipe.”

It's a practice that takes the clients' home kitchens under consideration, but also opens a dialogue in subsequent visits.

“This gives us the opportunity to say ‘Have you tried using it like this?'” Smith says. “They come back, share their experiences, their own spin on things, and there's this connection.”

“It's how you build a community,” DuBois adds.

************************************************************************************************************************

PASTA TUNA SALAD

• 4 cups cooked pasta, cooled
• 1 can garbanzo beans
• 1 can diced tomatoes
• 1 can tuna
• ½ cup bottled salad dressing (balsamic vinaigrette or ranch)

Mix all ingredients together in a large bowl and chill for at least 2 hours before eating. Keep refrigerated for up to 3 days.

You can add any chopped vegetable, such as cucumber, green pepper or celery. You can also add additional seasons, such as celery seed and garlic salt.

Source: North Liberty Community Pantry Handy Helpers

************************************************************************************************************************

CAVATINI

• 1 pound venison or hamburger
• 1 onion, chopped
• 1 green pepper, chopped
• 1 (4-ounce) can mushrooms
• 1 (15-ounce) jar spaghetti sauce
• 1 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 teaspoon brown sugar
• 2 to 3 cups uncooked pasta (3/4 cups each)
• 8 ounces mozzarella cheese, shredded
• Note: If using venison, add 1 teaspoon salt

Brown venison; add onion, green pepper, mushrooms, spaghetti sauce, tomato sauce and brown sugar. Simmer while cooking pasta.

Drain pasta, add to sauce mix and stir. Pour into a 9-by-13 pan sprayed with cooking spray. Sprinkle mozzarella cheese on top.

Bake at 350 degrees for 40 minutes, or until cheese is melted.

Makes 9 servings.

Source: North Liberty Community Pantry Handy Helpers

************************************************************************************************************************

BEAN SALSA

• 1 can garbanzo beans -- drained and rinsed
• 1 can black or kidney beans -- drained and rinsed
• 1 can corn -- drained and rinsed
• 1 can diced tomatoes with peppers – can use fresh

Mix everything together in a bowl. Add salt, pepper and favorite spices. You can use cilantro, chili powder, parsley or any hot peppers. Stir well. Refrigerate for 2 to 4 hours before serving.

Source: North Liberty Community Pantry Handy Helpers