Mercy Hospice is a beacon of hope for homeless women and children. Over this past year, the love of Christ has been evident in the support received from you-the friends, donors and supporters of Mercy. The success of our First Annual Appeal allowed us to  continue to provide life-sustaining services to our residents and to the homeless and near homeless community.  For this, we thank you.                               

This year’s Annual Appeal will provide for the new challenges that the women of Mercy are facing. Due to recent government cuts, many of our residents are now faced with no income, making it harder for them to obtain what they need to successfully transition back into the community.  Employment and steady income are necessary for the survival of our residents after leaving Mercy. In response to this need, Mercy is working to ensure that our residents are fully prepared to deal with the new challenges that lie ahead. Mercy will allocate funding from this year’s Appeal to educational   programming and our Resident Transition Support (RTS) program.  This will ensure that tutors and program facilitators for our Mercy women and   children have the updated materials and resources necessary to prepare our families for success. In addition, funding from RTS will enable us to     improve our facility by providing more clean, safe and well-furnished rooms, expanding our laundry facility and providing transportation assistance to and from out-patient programs for all residents.  We will continue to care for the homeless community by providing nutritious meals, clothing, showers and toiletries.

Throughout the 35-year history of Mercy Hospice, lives have been changed. This has been possible because of you, our supporters who believe in our mission and support our efforts. I urge you to open your hearts and continue your  generous support during this year’s Annual Appeal.

With much gratitude,

 Yvonne Branch

Program Director

Ingredients:

2 lbs. elbow macaroni

1 can evaporated milk

Dash salt and pepper

1 stick of margarine

3 eggs, beaten

2 lbs. sharp Cheddar cheese, shredded

2 lbs. Muenster cheese, shredded

1 cup milk

Cook elbow macaroni ½ time suggested on the box.

Add all ingredients together and mix.

Pour into casserole

Bake at 375 degrees for 35 minutes.

Cool, Cover, label, date and freeze

2 lbs. cooked and chopped chicken

¾ tsp. Thyme

¼ tsp. allspice

¾ tsp. black pepper

2 cups chopped onion

3 cloves garlic, minced

2-14.5 oz. cans chopped tomatoes

1 small package, frozen carrots

2 Tbsp. fresh parsley

2-10oz. packages frozen spinach, thawed and drained

2 cans cooked Great Northern beans, drained and rinsed

1-14.5 oz. can chicken stock

Sauté onions and garlic. 

Add all other ingredients and pour into casserole.

 Cool, Cover, label, date and freeze

Ingredients:

3.5 lb. chicken (must yield 3 cups of meat)

1 small onion

1 turnip or carrot

4 cups cooked white rice

24-oz. package of frozen broccoli floret’s

2 cans cream of chicken soup

1 cup chicken broth

2 Tbsp. lemon juice

1 cup real mayonnaise

½ cup milk

4-oz. shredded cheddar cheese

½ cup cornflake crumbs

1. Poach for 1 hour in 3 cups of water:

• 3.5 lb. chicken (must yield 3 cups of meat)
• 1 small onion
• 1 turnip or carrot
• Reserve 1 cup of poaching liquid for later use.

2. While chicken simmers, cook rice (about 1 ½ cups uncooked, should yield four cups cooked).

3. Next, cook frozen broccoli for 3 minutes and set aside.

4. Spray casserole pan with nonstick cooking spray

5. Pour cooked rice into pan

6. Pour cooked broccoli on top of rice

7. Then, in a large mixing bowl, combine:

• 2 cans cream of chicken soup
• 1 cup chicken broth (poaching liquid)
• 2 Tbsp. lemon juice
• 1 cup real mayonnaise
• ½ cup milk

7. Remove all chicken meat from the bones.

8. Spread meat over broccoli and rice in casserole pan.

9. Sprinkle cheddar cheese over top of chicken meat.

10. Pour soup mixture over top of  cheese and sprinkle with cornflake crumbs.

Cool, Cover, label, date and freeze

1.5 lb. ground beef or ground turkey

1-16oz. bag of egg noodles

1 cup chopped onion

2 cloves chopped garlic

4 Tbsp. flour

4 tsp. beef bouillon granules

2 cups water

Dash of pepper

2-10 ¾ oz. can condensed cream of mushroom soup

8-oz. sliced mushrooms

2 cups sour cream

2 Tbsp.  Chopped parsley

1. Cook noodles for ½ the recommended time on the package. Set aside.
2. Brown the ground meat, pouring of any fat.
3. Add onion and garlic and stir until onion is tender.
4. Stir in half the four, bullion, pepper, cream of mushroom soup, water and mushrooms.
5. Mix well.
6. Bring to a boil; reduce heat and simmer for 15 minutes.
7. Combine sour cream with remaining flour and parsley.
8. Stir into beef mixture and heat through.  Do not boil.
9. Add noodles to mixture and cool.

Cool, Cover, label, date and freeze

12 chicken thighs

2 large stalks celery

1 carrot

3 small onions

4 cups cooked rice

2 garlic cloves

1 large green pepper

2 Tbsp. parsley

1-28oz. can crushed tomatoes

1 bay leaf

1-4oz can pimentos

1 cup cooking liquid from thighs

½ tsp. Cayenne pepper

1 cup frozen peas

1 tsp. salt

1 tsp. ginger

Write the name of the recipes you are preparing on a casserole label.

1. Spray casserole pan with nonstick cooking spray.

2. Place the following ingredients in a stock pot and cover with water:

• 12 chicken thighs
• 2 large stalks celery
• 1 carrot
• 1 small onion

3. Simmer until chicken is tender. Reserve 1 cup of liquid from the pot for later in recipe.

4. Spoon cook rice into casserole pan and put aside.

Next, make Creole sauce. 

5. Chop the following ingredients:

• 2 garlic cloves
• 1 large green pepper
• 2 stalks celery
• 2 onions
• 2 Tbsp. parsley

6. In a wok or pot, stir fry chopped vegetables using 2 Tbsp. of vegetable oil.

7. Next, add to stir-fry mixture:

• 1-28oz. can crushed tomatoes
• 1 bay leaf
• 1-4oz can pimentos
• 1 cup cooking liquid from thighs
• ½ tsp. Cayenne pepper
• 1 cup frozen peas
• 1 tsp. salt
• 1 tsp. ginger

8. Simmer Creole sauce for 10 minutes, stirring frequently.

9. Cool sauce.

10. Arrange chicken thighs over rice in casserole pan

11. Pour Creole sauce over thighs and rice.

Cool, Cover, label, date and freeze

St. Mary's Interparochial School Kindergarten class having fun while showing off their Valentines for the women and children of Mercy.

To celebrate Catholic Schools Week, Kris Jaeger, Mercy Hospice Volunteer and Fundraising Coordinator, gave a presentation about homelessness to both the Kindergarten and Third grade classes at St. Mary’s Interparochial School,  located on 5th and Locust Streets in Philadelphia.  After each presentation, the students made Valentine Cards which will be distributed to residents and members of the homeless community who visit Mercy for meals and services.

“The children at St. Mary’s are so excited about learning and have such great questions to ask.  The Valentine cards they made look wonderful.  I’m sure that our residents and day guests will enjoy them,” says Kris Jaeger

Mercy would like to thank St. Mary’s for allowing Mercy Hospice to share in the fun of Catholic Schools week.