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Chili Cook-off Event
submitted by Jennifer Huston, City of Fort
Collins Recreation Division |
Size:
15
Equipment:
3 Large Pots
Sauce pan
1 lb. dried black beans, uncooked
2 tsp. veg. oil
2 cups chopped onions
2 cups chopped green bell pepper
5 cloves garlic, crushed
5 med. ripe tomatoes, peeled and chopped (5 cups)
1 tbs. dried oregano
2 tbs. chili powder (or more if you like)
1 tbs. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1 bay leaf
1/2 tsp. salt
31/2 cups water
1 6-oz tomato paste
1 tbs. red wine vinegar]
GARNISHES: optional
Grated parmesan cheese
Plain non-fat yogurt
chopped tomato
Chopped fresh cilantro
Objective: To provide an
opportunity for adults with developmental disabilities to compete
in a Chili Cook-off event sponsored by the City of Fort Collins
Senior Center. By competing in various categories, participants
will learn basic cooking skills of making a variety of chilies
over a two session duration.
By using organic and local produce,
participants may find the benefit of going to a local farmers
market inexpensive and a fun social setting. Using fresh ingredients
involves everyone with washing, cutting, and even using a switch
with a blender for those unable to hold a knife.
My expected outcome is to
have fun with this activity while increasing participant's knowledge
about cooking and providing an opportunity for the community
to taste some of our wonderful chili. The one outcome I truly
hope comes of this program is an increase in self-esteem when
it comes to cooking for friends and family members. I hope by
telling others about our involvement in a cooking contest there
will be some social opportunities for friends and families to
have more dinner parties, BBQ's etc.
Description: Our volunteer
of the year, Rick Aulino, who has been teaching cooking classes
for nine years will instruct the participants on various tasks.
There are personal care attendants, volunteers, and staff to
oversee the progress. No one stands around in the kitchen when
Rick leads! We will have a cooking session for two night the
week of the Chili-cook-off. The day of the event participants
will be asked to meet before hand to carry out any last minute
jobs. The recipes submitted must be original. This will be the
exciting part for all of us. Our recipes are always original!
We will provide the transportation, ingredients, pans, etc.
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How much Ice Cream do
you need for a large special event activity? |
For 500 one-scoop serving, you
need...
- 13 gallons of ice cream
- 20- 12 ounce bottles of topping
- 5 bottles of cherries
- 5 cans of nuts
- 200 cones
- 300 bowls and spoons
COVERED DISH EVENTS
Ever since I read the A. Tyler
book's "Dinner at the Homesick Restaurant" I've been
dying to try a special covered dish dinner with residents and
family. I work in a Long Term Care Facility, and almost daily
I'll hear someone say something like "I miss my wife's
meatloaf", or "Gee, I haven't had Grandma's Chocolate
cake for years". I would invite families to bring in samples
of old family favorites and let everyone share the memories
that go with each food. As soon as the holidays are over and
we are looking for a family get together idea, I'm going to
suggest this one!
Submitted by Kathryn
Dillon
To add to Kathryn's idea, I once
wrote to the families of all the residents and had them send
in their mom or dad's favorite dish which we put together as
a cook book.
At an acute inpatient psych facility,
I used to have bi-monthly covered dish dinners for the adolescent
unit. The hospital provided the main dish while the family members
brought the teens favorite side dishes and desserts.
Charlie Dixon
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INTERNATIONAL FOOD FEST |
Here's an opportunity for your
volunteers and staff to do a special activity with and for residents
of your facility.
Invite volunteers and staff to
bring in a covered dish of foods from other countries. You may
even plan cooking sessions with residents/patients and they
can bring a covered dish to the event.
With planning, you can print-out
a menu and have the tables and room decorated with flags and
colors and objects from around the world.
Invite patients and
staff to the activity/dining room to sample the various foods.
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