sunday supper

Sunday Supper is a weekly meal serving 200-250 of the homeless community: single men and women, youth, and families with young children. The supper, established in 1985, operates with a large volunteer core. A clothing and footwear depot is also set up each week.

After 30+ years of hosting meals in St. Andrew’s Church building, Sunday Suppers is building on their partnership with the church and exploring the possibility of becoming an official ministry of St. Andrew’s.

Contact if you have something that would be used at the Sunday Suppers or would like to volunteer!

Here you can find the recipes we use for the Sunday Suppers:

Beef Stew
Dust with flour and sear:
5 lbs. boneless beef, cut in large chunks

Add and simmer for 2 hours:
1 28 oz. can tomato sauce
3 cans tomato soup
4 cups water
1 tsp each basil, oregano, rosemary and thyme
1 tbsp sugar
3 onions, quartered

Add and simmer another 1½ hours:
1 medium turnip, peeled and cut in chunks
2 lbs. carrots, peeled and sliced
8 large potatoes, peeled and cut in chunks

Add water (up to 2 cups) as needed. Remember to bring it hot!

Click here for a printable version

Chicken Casserole

3c. grated cheddar
1 cooked BBQ chicken(Deli)
900g bag frozen, mixed vegetables
1 1/2 cups milk
3 cans mushroom soup
6 cups uncooked macaroni
1cup light mayonnaise
1 cup bread crumbs

De-bone chicken and chop.

In large bowl mix soup, milk, and mayo, stirring well.

Add chicken meat, cooked macaroni, cheese, and vegetables (no
need to cook the vegetables).

Place in greased roaster, sprinkle with bread crumbs.
Bake at 350 for 1 hour.
Remember to bring it hot!

Click here for a printable version

Cottage Cheese Beef Bake

1 large pkg. noodles (900g)-boil & drain
2 15 oz. cans tomato sauce
5 lb. ground beef, browned & drained
1 cup chopped onion, browned with meat
750 gram bag of frozen veggies
1 tsp. marjoram or savoury
1/2 tsp. each salt and pepper
3 cups cream style cottage cheese
1/2 cup parmesan
250 grams (1 cup) cream cheese, softened
2 eggs, beaten

Saute browned meat with onion and green pepper.
Stir in spices and tomato sauce.

Add  cooked noodles.

Place half meat/sauce/noodle mixture in large (greased) foil
roasting pan.

Combine cottage cheese, cream cheese and eggs in a small bowl
then spread over meat mixture.

Top with remaining meat mixture. Sprinkle with parmesan.
Bake uncovered at 350 degrees for 45 minutes. Remember to bring
it hot!

Click here for a printable version

Ham and Vegetable Bake

4 cups dry white rice
1 large onion, chopped
900gm/1kg package of frozen vegetables
1 kg fully cooked ham, cubed (about 6 cups)
225 g cheddar cheese, shredded (about 2 cups)

2 (10 oz / 284 ml) cans cream of celery soup
2 (10 oz / 284 ml) cans cream of mushroom soup
2 soup cans 2% milk
1 tbsp Worcestershire sauce

Cook rice (yields about 8 – 10 cups total).
Chop onion.
Place cooked rice in a large, greased foil casserole.

In a large bowl, whisk together the soup, milk and Worcestershire
Add the remaining ingredients and mix well. No need to cook

Pour ham and vegetable mixture on top of rice.

[If you’re making this ahead, stop here and chill.]

Bake, covered, at 350°F for 1 hour [longer if it’s been chilled] Remember to bring it hot!

Click here for a printable version

Hot Dogs and Chili

We bring the hot dogs, you bring 2 dozen hot dog buns and chili
2 kg. extra lean ground beef
4 stalks celery, chopped
2 onions, chopped
2 large (540 ml) cans kidney beans
1 large (540 ml) can chickpeas / garbanzo beans

4 carrots, grated
2 large (796 ml) cans diced tomatoes
1 cup ketchup
6 tbsp. chili powder
1 tbsp. ground cumin
salt & pepper to taste
water (as needed)

Cook ground beef in a large pot; add chopped celery and onions.
(Drain fat if necessary – retain juices.)

Add beans and mash with a potato masher.

Add grated carrots, tomatoes, ketchup and spices.

Simmer for 1 hour, stirring often.
Add water if chili begins to stick to the bottom of the pot.
Remember to bring it hot!

Click here for a printable version

Meat Loaf

4 kg lean meat (2 large family packs)
1 1/2 cups oatmeal
2 cups Italian tomato sauce
2 eggs
1 cup fine ground breadcrumbs
2 packages dried Lipton onion soup mix
1 tbsp. salt
4 tbsp. worcestershire sauce

Mix all ingredients together well. In a foil roaster form into large
flat loaf. Bake in 350 oven for 1 hour. Remember to bring it hot!

Click here for a printable version

Oriental Chicken Bake

1 cooked deli chicken, deboned
4 (10 oz / 284 ml) cans cream of mushroom soup
1 soup can water
2 (10 oz / 284 ml) cans sliced mushrooms, liquid from 1 can
1 (14 oz / 398 ml) can pineapple tidbits, liquid included
2 large onions, chopped
3 stalks celery, chopped
1 (750 g) bag frozen peas
2 Tbsp soy sauce
2 packages chow mein noodles (11-14 oz.)

Combine all of the ingredients, except the chow mein noodles
(no need to pre-cook vegetables)
Fold in half of the chow mein noodles and place into roasting pan.
Shake the remainder of the noodles on top.

Cover and bake at 350 for an hour.
Remove foil and bake 30 min longer, until hot and bubbly.

Remember to bring it hot!

Click here for a printable version

Shepherd's Pie

5 lb. ground beef
1kg frozen mixed vegetables
2 envelopes onion soup mix
3 cups milk
10 lbs potatoes
1 cup milk
butter to taste
salt and pepper

In a large pan, brown ground beef.
Drain excess fat and return to heat. Add onion soup mix and 3
cups milk. Add salt & pepper to taste.

Stir in frozen vegetables.

Place meat mixture in large foil casserole pan, lightly greased.

Boil potatoes and mash with milk, butter and salt/pepper until

Spread over meat mixture and dot with butter or cheese.

Place in oven at 350 until potatoes are lightly browned on top or
gravy begins to bubble through. Remember to bring it hot!

Click here for a printable version

Spaghetti Pie

1 large (900 g) package spaghetti
½ cup non-hydrogenated margarine (Becel?)
3 beaten eggs
½ cup light Parmesan cheese
1.5 kg extra lean ground beef
2 onions, chopped
1 green pepper, chopped
2 large (680 ml) cans tomato sauce
1 large (13 oz / 369 ml) can tomato paste
1 tsp garlic powder
1 tbsp sugar
1 tbsp oregano
3 cups 1% cream style cottage cheese
1 cup grated Mozzarella cheese

Cook and drain spaghetti.
Mix in margarine, beaten eggs and Parmesan cheese.

Brown meat and onions; add green pepper when nearly done.
(Drain fat if necessary – retain juices.)
Stir in tomato sauce, tomato paste, sugar and spices.

Pour half of spaghetti mixture into a large, greased roaster.
Spread half the cottage cheese over the spaghetti mixture.
Pour half the meat mixture over all.
Repeat layers… spaghetti, cottage cheese and meat.
[If you’re making this ahead, stop here and chill.]

Bake at 350 for 1 hour [longer if it’s been chilled] Sprinkle with Mozzarella cheese after the casserole is fully
cooked. Remember to bring it hot!

Click here for a printable version

Check out the ARK’s latest newsletter:

Christmas Gifts

ARK is currently accepting the following donations to be used as Christmas Gifts for the 2018 Holiday Season:

• Subway/Tim Horton’s Giftcards $5-10
• Sobey’s/Superstore Giftcards $25
• Hats, mittens, and socks
• Long johns for men/women
• Black/grey hoodies (M/L)
• Lip balm
• Tooth brush/toothpaste/dental floss
• Nail clippers
• Powerbank (portable charger)

To find out where to bring your donations,
please email or call us!