WSU Spokane will be giving thanks while raising funds for the Combined Fund Drive at the second annual “Feed the Hungry Soup Kitchen” at 11:30 a.m. Wednesday, Nov. 7.
The potluck soup luncheon and silent auction were first held a year ago. The idea came up during discussions of possible CFD fundraisers.
“We decided to have it in November and focus it around giving thanks, so we decided to put together a soup kitchen theme,” said Patti Petersen, representative for the CFD on the Spokane campus and principal assistant for the WSU Spokane Office of Research.
Faculty and staff bring crock pots of soup, Petersen said. Last year, more than 25 varieties were served. Contributions are judged and a “best soup” winner is announced.
Last year, the award went to Greg Belenky, director of the Sleep Research Institute. This year, award categories have expanded to include best soup, best bread and best homemade cookie.
Various departments create and donate baskets for the silent auction. Proceeds go to the purchaser’s charity of choice.
“Last year we had some really creative baskets,” Petersen said. One example was the Gilligan’s Island Basket that included all the ingredients to make a Caribbean dinner — and a Gilligan costume.
“This event is just one way for us to campaign for the CFD,” Petersen said. “It is a fun time for us all to get together and promote awareness for the CFD.”
Last year the event raised roughly $1,700 that went to various CFD charities, Petersen said. “We would like to surpass that every year.”
Borscht a la Belenky
(aka real Ukrainian borscht)
2 lbs. cubed beef
2 heads cabbage, sliced and diced
4 Idaho potatoes, peeled and cubed
1 large or 3 regular cans whole tomatoes
2 bay leaves
White vinegar to taste (usually about 1/8 cup for a large pot)
3 regular cans sliced or julienned beets
2 heads cabbage, sliced and diced
4 Idaho potatoes, peeled and cubed
1 large or 3 regular cans whole tomatoes
2 bay leaves
White vinegar to taste (usually about 1/8 cup for a large pot)
3 regular cans sliced or julienned beets
Put all but beets in a large pot or crock pot; add water to cover; boil, cover and simmer until ingredients soften (about 4 hours). Stop simmering, then add beets (their purple color will be lost if boiled). Refrigerate overnight (or freeze) to blend flavors. Serve HOT with a dollop of sour cream or 1/2 cup cooked kasha (buckwheat groats) per bowl.
(aka real Ukrainian borscht)
2 lbs. cubed beef
2 heads cabbage, sliced and diced
4 Idaho potatoes, peeled and cubed
1 large or 3 regular cans whole tomatoes
2 bay leaves
White vinegar to taste (usually about 1/8 cup for a large pot)
3 regular cans sliced or julienned beets
2 heads cabbage, sliced and diced
4 Idaho potatoes, peeled and cubed
1 large or 3 regular cans whole tomatoes
2 bay leaves
White vinegar to taste (usually about 1/8 cup for a large pot)
3 regular cans sliced or julienned beets
Put all but beets in a large pot or crock pot; add water to cover; boil, cover and simmer until ingredients soften (about 4 hours). Stop simmering, then add beets (their purple color will be lost if boiled). Refrigerate overnight (or freeze) to blend flavors. Serve HOT with a dollop of sour cream or 1/2 cup cooked kasha (buckwheat groats) per bowl.
