Feeding the hungry and sheltering the homeless in the Danbury CT area since 1982


Here are some of our favorite recipes:


12 lb boneless skinless chicken thighs
½ cup Cajun seasoning
4lb uncooked white rice
7 lb Andouille sausage, kielbasa, or a combination of both
4 large sweet onions, diced
10 stalks celery, diced
6 bell peppers (red, green, orange, yellow), diced
2 heads garlic, minced
½ cup dried oregano
5 - 10oz cans Ro-Tel Original diced tomatoes and green chilis
2 – 28oz cans crushed tomatoes
Olive oil

•    Mix together chicken, Cajun seasoning, and 1 cup olive oil; spread chicken in a single layer on foil-lined large (13x18) rimmed baking sheets or hotel pans; let rest for at least 30 minutes
•    Prepare rice as directed on package until just barely done (I usually do two batches in a large home rice cooker); DO NOT OVER-COOK; divide between two hotel pans
•    Spread sausages on another baking sheet
•    Pre-heat oven to 350; bake sausages for 25 minutes, and chicken for 45 minutes; leave in pans until cool enough to handle, then cut sausage into rounds and chicken into bite-sized pieces; divide the meats evenly between the two hotel pans filled with the cooked rice
•    Divide the canned tomatoes and chilies evenly between the two hotel pans
•    In a large pan (working in batches) saute the onions, garlic, peppers, oregano and celery in olive oil until softened; season with salt as you work; divide the sauteed vegetables evenly between the two hotel pans
•    With gloved hands or a large wooden spoon, GENTLY combine the ingredients in the hotel pans until everything is fairly evenly distributed
•    Prior to serving, heat up pans in oven


3 heads garlic, crushed
¾ cup dried oregano
12 bay leaves
3 cups pitted prunes, chopped
1 ½ cups capers (with brine)
1 ½ cups Spanish (green) olives, chopped
1 ½ cups red wine vinegar
1 ½ cups olive oil

20lb boneless skinless chicken thighs
3 cups white grape juice
3 cups brown sugar

•    Mix together all marinade ingredients
•    Spread chicken in a single layer in two or more hotel pans
•    Divide marinade evenly between pans, being sure to coat all chicken with the marinade
•    Cover and refrigerate overnight

•    Pre-heat oven to 350F; remove chicken pans from refrigerator
•    Divide grape juice evenly between pans, and pour in until marinade and juice come roughly halfway up the chicken pieces (you may not need all of the juice)
•    Sprinkle the brown sugar evenly over the unsubmerged tops of the chicken thighs
•    Bake for I hour, and serve warm with steamed vegetables and rice, noodles, or crusty bread

Chicken Tetrazinni Recipe for 100

5 pounds spaghetti, broken into pieces[you can use egg noodles instead]
15 cans condensed cream of chicken soup[you can use cream of celery too]
3¾ pounds shredded cheddar cheese
20 ounces [more or less] diced roasted peppers, drained
30 cups shredded chicken
10 cups chicken broth
½ cup margarine
½ cup flour
1 cup diced onion
1 tsp salt
½ tsp pepper
Add ½ tsp dry mustard, poultry seasoning if available
Add tbsp. Worcestershire sauce, if available

1.    Preheat oven to 350º.
2.    Cook pasta in salted water and drain. Spray lightly with canola oil and divide into two aluminum pans. Mix in shredded chicken and hand toss until evenly distributed.
3.    Melt butter in large saucepan and add onion. Cook and stir until tender.
4.    Stir in flour until blended.
5.    Gradually stir in broth and condensed soup.
6.    Season with salt, pepper, dry mustard, poultry seasoning and Worcestershire sauce
7.    Cook over medium heat until mixture thickens.
8.    Gradually add cheese and diced roasted peppers, stirring until cheese melts.
9.    Remove from heat and pour cheese mixture over pasta in large aluminum pan.  Mix well.
10.    Top lightly with dry bread crumbs, if desired.
11.    Cover and bake 30-35 minutes or until sauce is bubbly. 

PULLED PORK (serves 60)

For the Pork:
15 lb pork shoulder (I use boneless, readily available at Costco)
1 ½ c of your favorite dry rub (I use a simple Montreal seasoning mix, but feel free to use whatever you like)
For the Dressing:
1 1/2 c apple cider vinegar
½ c ketchup
1 tbsp Worcestershire sauce
¼ c brown sugar
1 tsp ground cayenne pepper
1 tbsp smoked paprika
2 tsp salt

•    Sprinkle the dry rub liberally over the pork shoulders, being sure to make contact with all exposed surfaces
•    If using a charcoal, wood, or pellet smoker, smoke at 225-250 degrees until the internal temperature reads 195 degrees (8-12 hours typically: boneless will cook faster)
•    If using an oven, slow roast at 250-275 degrees until the internal temperature reads 195 degrees (6-10 hours typically: boneless will cook faster)
•    While the meat roasts, prepare the dressing: combine all ingredients in a medium saucepan and heat to a simmer, then let cool in the pan
•    When the meat is done, let in rest, covered loosely in foil, for 30 minutes
•    With gloved hands, “pull” the meat apart (it should come apart easily) into a large hotel pan.  If some of the strands of meat are too long, chop them into smaller pieces.  Be sure to include the delicious dark “bark” that will have formed on the outside of the meat: it will be drier and tougher than the interior meat, so be sure to break it down into bite sized bits.  Discard any bone, cartilage, connective tissue, and larger bits of excess fat (though you should certainly leave some of the fat in). Work the dressing into the “pulled” meat with your gloved hands or a wooden spoon
•    Serve with your favorite barbeque sauce, rolls, pickles and slaw for making sandwiches, and either mac and cheese or rice and beans


2 - 30oz bottles teriyaki sauce/marinade (I prefer Kinder brand from Costco)
15 lb boneless skinless chicken thighs
4 lb uncooked white rice
6 lb broccoli florets
6 red/yellow/orange bell peppers (cut into bite-sized pieces)
4-6 large sweet onions (sliced thinly)
Oil for pan frying (canola or vegetable)

•    Marinate chicken overnight in the refrigerator using one of the bottles of teriyaki marinade.  Be sure to coat all pieces well. This can be done in large pots, a large hotel pan, or in 3 one-gallon ziplock bags

•    Pre-heat oven to 350F
•    Cover two large (13x18), rimmed baking sheet pans with heavy duty foil, and divide marinated chicken between them (chicken pieces will need to be pressed against each other on the pans: that’s okay); this can also be done in two large hotel pans
•    Bake chicken for 45 minutes, then remove to cool on pans; once cool, slice into ½ inch strips
•    Prepare rice as instructed on the package (I use a rice cooker in two batches); divde evenly between two large hotel pans
•    Pan fry onions at medium low until very soft and caramelized (this should take about 20 minutes; sprinkling with salt will aid the process); set aside to cool
•    Pan-fry peppers at medium high heat until they just begin to soften a bit (this should take about five minutes: you want them to still be firm, but lose their raw taste); set aside to cool
•    Blanch broccoli florets in boiling, well-salted water until just barely done (this should take about three minutes, and will have to be done in batches: you want them still to be firm, but lose their raw taste); remove from water and immediately either cool down in an ice bath or run under cold water until completely cool
•    In a very large bowl or a third hotel pan, combine half of the chicken, half of the onions, half of the peppers, half of the broccoli, and half of the second bottle of teriyaki sauce; toss together (it is easiest to do this with gloved hands, but big salad spoons will work as well); once well-coated, evenly spread the mixture over one of the rice-filled hotel pans; REPEAT THIS STEP WITH THE SECOND HALF OF THE INGREDIENTS, AND THE SECOND HOTEL PAN
•    Cover tightly with foil
•    Warm through before serving

Classic Macaroni Salad (for 60)
4 cups elbow macaroni        ½ tsp black pepper
1 cup mayo                1 large onion, chopped
¼ cup cider vinegar        2 stalks celery, chopped
2/3 cup sugar            1 green bell pepper, seeded & chopped
2½ tbsp yellow mustard    ¼ cup grated carrot
1½ tsp salt                2 tbsp chopped roasted red pepper

1.    Cook macaroni as directed. Rinse under cold water and drain.
2.    Mix in mayo, vinegar, sugar, mustard, salt and pepper.
3.    Stir in onion, celery, green pepper, carrot and roasted red pepper.
4.    Refrigerate at least 4 hours before serving but preferably

Ma Ralston’s Baked Beans
[Double for Soup Kitchen]
    1 large chopped onion
    ¾ cup catsup
    ½ cup brown sugar
    1 tbsp Worcestershire sauce
    1 cup shredded cheddar cheese
    1 can lima beans (drained)
    1 can kidney beans (drained)
    4 cans vegetarian baked beans in tomato sauce

Saute onion in ½ stick margarine or butter until soft.  Add onion to all other ingredients in deep baking dish and mix well.  Bake covered with aluminum foil at 300⁰F for 1 hour.  Mix again and bake uncovered an additional 30 minutes. 

Ta Ta’s Chili

4 lbs ground beef or turkey            5 tsp brown sugar
2 large cans crushed tomatoes            5 tsp mild chili
1 or 2 cans diced tomatoes            1 tbsp ground cumin
2 cans black beans                    1 tbsp oregano leaves
2 cans dark red kidney beans            ½ tsp kosher salt
2 cans pinto or light red beans            ½ tsp cilantro
1 can diced carrots(drain can)            ¼ tsp ground cloves
1 cup diced celery                    ¼ tsp ground allspice
2 small cans niblet corn

Sauté meat in large pot with one diced onion, a cup of diced celery and 2 cloves of diced garlic. 
Add tomatoes, beans vegetables and seasoning.
Cover and cook in oven at 300⁰ for two hours or more.

Sweet and Spicy Kielbasa (for 60)

•    1 cup brown sugar
•    ½ cup Dijon mustard
•    1 cup chicken broth into a 3-4 quart crock pot

Slice 10-12 packages of 13oz kielbasa into ½ inch pieces and add to crock pot.  Stir to coat evenly. Cover and cook on low for 2-2 ½ hours, stirring occasionally.

Cook noodles as directed. Make one double tray of noodles and kielbasa. Volunteers will reheat trays before serving.

Baked Ziti with Meat Sauce

•    2 tbsp olive oil                    1 tsp. oregano
•    6 cloves garlic, minced            1 tsp basil
•    1 whole large onion, diced            ½ tsp red pepper flakes
•    2 lbs. ground Italian sausage            ½ tsp. salt
•    2 lbs. ground beef                ½ tsp. pepper
•    2 cans [28 ounces] crushed tomatoes    2 tubs of 15-ounce ricotta
•    ½ cup red wine                    4 cups grated mozzarella
•    4 cans [8 ounce] tomato sauce        1 cup grated parmesan cheese
•    32 oz. ziti, cooked until not quite al dente

1.    Heat olive oil in a pot over medium heat.  Add onions and garlic and sauté for several minutes or until starting to soften. Add Italian sausage and ground beef and cook until browned.  Drain off fat, leaving a bit behind for flavor and moisture.
2.    Add crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, wine and red pepper flakes.  Stir and simmer for 25 to 30 minutes. After that time, remove 6 to 7 cups of the sauce to a different bowl to cool down.
3.    Pre-heat oven to 375º. In a large bowl, mix together the ricotta cheese, 3 cups of grated mozzarella, parmesan cheese, 2 eggs and salt and pepper to taste. Stir together just a couple of times. Do not mix completely.
4.    Drain the pasta and rinse undercool water to stop the cooking process and cool it down. Pour pasta into bowl with cheese mixture and toss to slightly combine. Add the cooled meat sauce and toss to combine.
5.    Add half of the coated pasta to a large casserole. Spoon half of the remaining meat sauce over the top then sprinkle with half of the remaining mozzarella. Repeat with another layer of coated pasta, remaining sauce and mozzarella.  Bake for 20-25 minutes or until bubbling.  Remove from oven and let stand 5 minutes before serving. Sprinkle with chopped parsley before serving if desired.

40 lbs. of Carrots (3 Trays) $3.99 for 5 lbs. Shop Rite  

o   Peal & cut carrots into medium bite size pieces

o   Mix olive oil, maple syrup, butter and carrots

o    Roast carrots in aluminum trays at 400 degrees for 1.5 hours add warm. Cheese when serving

Roasted Broccoli 8 bags (5.99/ bag @Costco’s) 

o   Wash & thereafter chop broccoli into medium pieces

o   Season olive oil with salt & pepper and incorporate into broccoli

o   Add bread crumbs and roast at 450 degrees check after 35-45 minutes; when done place into aluminum tray and add parm. cheese.

Shepherd’s Pie for 100

Make 2 large trays using 8-10 pounds of ground beef.
Add the oil to a large skillet or pot and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef to the skillet and break it apart with a wooden spoon.
Add 2 tsp. dried parsley, 1 tsp. rosemary, 1 tsp thyme, 1 tsp salt, and 1 tsp pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add 1 tbs of Worcestershire sauce and 2 cloves of minced garlic. Stir to combine. Cook for 1 minute.
Add ¼ cup of flour and a small can of tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add 2 cups of beef broth, peas and carrots, and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Put meat mixture in aluminum pans in an even layer.  Top with an even layer of mashed potatoes.
Bake at 400º uncovered 25-30 minutes.
Serve with gravy and salad.

Taste of Home Meatloaf



       3 pounds ground beef

       1 egg, slightly beaten

       ¾ cup old-fashioned oats[not instant]

       ½ cup tomato juice

       ½ cup diced onions

       2 tsp salt

       ½ tsp black pepper

       1 tsp Worcestershire sauce



       ½ cup water

       ½ cup ketchup

       1 tbsp brown sugar

       1 tbsp prepared mustard

       1 tbsp cider vinegar


1.  Combine beef, egg, oats, tomato juice, onions, salt, pepper and Worcestershire sauce. Form into a 3 pound loaf. Place in 9 X 5 loaf pan or baking dish. Combine sauce ingredients with wire whisk and pour 5 tablespoons over loaf.

2.  Bake at 350º for 1 hour.  Baste with 3 tablespoons of sauce and continue baking 20 to 30 minutes or until internal temperature of the meatloaf is 180º.  Remove from oven and let stand for 5 minutes.


Each loaf should provide 10-11 4 oz slices when cool.  Each volunteer should make one meatloaf.  Six meatloaves are needed to serve residents at Pacific House West.

"Do not neglect to show hospitality, for by that means some have entertained angels without knowing it" - Hebrews 13:1-2

Dorothy Day Hospitality House
11 Spring Street, Danbury CT
Mailing Address: PO Box 922 Danbury CT 06813-0922
Tel:  (203) 743-7988

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