Cooking for a Community Fridge

[patti]

15 minutes ago, FauxPas said:

 

Are you providing all the containers yourself? And I guess you need new ones each time? 

Yes, and yes. 

[Smithy]

I am very, very impressed with what you're doing and how well you're doing it!

 

Since you're looking for ideas, and given the photos you've posted, I wonder whether you've done any sort of baked potato casserole, with cheese, cream, even maybe an appropriate meat? Here's where I got the idea for something I wanted to try duplicating sometime, and this recipe  looked like a good starting point for my attempts at duplication. (I still haven't gotten to it.) 

 

What about macaroni and cheese, with ham if you can find it? Tuna and noodle casserole?

 

My best friend and her husband have cooked on occasion for a homeless shelter in their area. One she remembers is called "Dump and Bake Chicken Alfredo". They literally dumped all the ingredients into the pan, baked and served. She remembers chunks of raw chicken, pasta, milk, and either cream of chicken or cream of mushroom soup. (She's looking right now for the recipe to see what the cooking time and temperature is, but not finding it.) There is a meatball and marinara sauce version that starts with cooked meatballs. She says that when they've made that dish they've assembled it, baked and been ready to serve all within an hour.

 

Edited to add: she hasn't found the chicken recipe, but she sent me a meatball and rice recipe. I've attached a PDF of it.

Dump and Bake Italian Meatball and Rice Casserole.PDF

Edited Saturday at 09:44 PM by Smithy
Added recipe and comment (log)

[patti]

 

 

I was just contemplating ham and mac’n cheese! Will be discussing soon.

 

Here’s my current working list of ideas from notes on my phone. Asterisked ones are things I’ve done (which doesn’t mean I won’t do again). The second pic is something called “Hobo Stew,” which looks really good. I’d change the name, though! I don’t want to hurt anyone’s feelings. 🤷🏼‍♀️

 

Smithy, thank you so much. I’ve saved the pdf and I’ll be checking out the links!

 

 

 

 

Hobo Stew is a recipe I’ve been looking at, as well.

 

 

Edited Saturday at 11:36 PM by patti (log)

[Shelby]

I've been thinking (I'm getting older so it's a slower process lol) and I'll post ideas when they come to me.  I'm keeping in mind that some ingredients are expensive...but I figure I'll put out my ideas anyway and maybe they can be modified etc. to be cheaper if needed.

 

People always seem to like the ever present (at least around here) broccoli salad:

 

Broccoli florets (could also add cauliflower florets)

Chopped red onion (or white)

Shredded sharp cheddar 

Crispy bacon 

Optional: roasted sunflower seeds (but adds a lot imo)

 

Dressing: Stir up  mayo (not miracle whip) sugar and red wine vinegar.  Salt and and pepper to taste.

 

(google will give you lots of recipes if you need amounts but I think you cook like I do and just wing it lol)

 

------

Red beans and rice with andouille and like a fruit side or salad side?

-----

Some kind of gumbo--probably chicken would be on the less expensive side or sausage?

 

---

I think the baked potato idea is great--maybe chili for the topping?  Those little containers could hold some sour cream, diced green onions and shredded cheese?

 

 

 

 

 

 

[JeanneCake]

On 11/7/2025 at 9:04 AM, patti said:

 

I have some 2 oz lidded containers, but it would be a paltry amount of fruit, I fear. Adding various containers for condiments or toppings/extras has been on my mind, but added expense and time are the bugaboos.

 

small snack size or sandwich size ziploc bags would be ideal for that sort of thing.

 

I'm also thinking I should send you some of the Rancho Gordo beans I haven't had time to use! 

 

Thank you for doing this.  Food insecurity is one thing that absolutely breaks my heart and I've been doing as much as I can these last few weeks; I'm  using coupons from warehouse clubs to buy toiletries and diapers for local food banks; and the little bits of things we don't use (a leftover half case of pears, milk that "expires" in a few days from a delivery instead of the usual 20-30 days) and when it feels insurmountable, I remember that  we are all part of a rising tide to lift our fellow boats so they don't sink.

[patti]

11 hours ago, Shelby said:

I've been thinking (I'm getting older so it's a slower process lol) and I'll post ideas when they come to me.  I'm keeping in mind that some ingredients are expensive...but I figure I'll put out my ideas anyway and maybe they can be modified etc. to be cheaper if needed.

 

People always seem to like the ever present (at least around here) broccoli salad:

 

Broccoli florets (could also add cauliflower florets)

Chopped red onion (or white)

Shredded sharp cheddar 

Crispy bacon 

Optional: roasted sunflower seeds (but adds a lot imo)

 

Dressing: Stir up  mayo (not miracle whip) sugar and red wine vinegar.  Salt and and pepper to taste.

 

(google will give you lots of recipes if you need amounts but I think you cook like I do and just wing it lol)

 

------

Red beans and rice with andouille and like a fruit side or salad side?

-----

Some kind of gumbo--probably chicken would be on the less expensive side or sausage?

 

---

I think the baked potato idea is great--maybe chili for the topping?  Those little containers could hold some sour cream, diced green onions and shredded cheese?

 

 

 

 

 

 

 

My thinking process is slow, as well. These days I contemplate and weigh my options far too long!

 

I absolutely love broccoli salad and have made it a time or two recently, but I hadn’t considered it for the fridge because I’m not sure if it’s universally appreciated here. 

 

I’ve done red beans and rice with smoked sausage (not andouille) & ham, with coleslaw and cornbread. 

 

I haven’t done gumbo yet, mostly because I hadn’t figured out the packaging. This will sound very dumb, but I was avoiding soup because I wasn’t sure how to package a deli container of soup with something to go with it, like crackers, or bread, or rice for gumbo. I knew the brown lunch bags I had were too small, and the deli containers wouldn’t fit in a styrofoam container that could hold the accoutrements. And then, duh, it hit me, buy bigger brown bags. I felt like an idiot. So that’s when I was able to do the tortellini soup and the bread to go with. I am now prepared to do gumbo. It would definitely be chicken and sausage.

 

I’ve done chili/cheese baked potatoes and the feedback that week gave me pause, as one family was so excited because it was the first meat they’d had in a week. 🥹(Relayed to me by fridge/pantry manager.) I was also thinking of baked sweet potatoes with a pulled pork or chicken type option. Opinion?

 

 

 

 

[patti]

11 hours ago, JeanneCake said:

 

small snack size or sandwich size ziploc bags would be ideal for that sort of thing.

 

I'm also thinking I should send you some of the Rancho Gordo beans I haven't had time to use! 

 

Thank you for doing this.  Food insecurity is one thing that absolutely breaks my heart and I've been doing as much as I can these last few weeks; I'm  using coupons from warehouse clubs to buy toiletries and diapers for local food banks; and the little bits of things we don't use (a leftover half case of pears, milk that "expires" in a few days from a delivery instead of the usual 20-30 days) and when it feels insurmountable, I remember that  we are all part of a rising tide to lift our fellow boats so they don't sink.

 

Rancho Gordo bean donations are accepted, but not expected! 😀

And thank you for doing what you can! We are all in this together. 😍

[Maison Rustique]

You are doing an amazing job of this and your list is already extensive! I've got to guess that no one would complain at your repeating any/all of those regularly!

 

Due to health issues (mine and my husband's when he was still here) and other issues, I've had a lot of food gifted to me and meals delivered by my insurance provider while I was recovering from surgeries. Your food looks delicious and that's half the battle of doing this.

 

Here is a short list of the things that made me not eat what I was given, if you're interested in knowing things like this:

 

Food that might have been tasty, but was slopped into a container in such a way that it flat-out looked disgusting.

Food that needed to be put into another container for heating/baking. When you are barely able to stand up, trying to do much in the kitchen is not feasible.

Food that can't be frozen and cooked/used later. I often got so much at once and had little appetite so would end up tossing food because I couldn't use it before it went bad.

Food that was either so bland that it didn't taste like anything OR food that was so highly spiced that one bite would have steam coming out my ears. There is a happy medium there--though a good solution might be to write a spiciness level on the lid of the container so the person knows what to expect. Or little packets of s/p to tape on top of the container for seasoning.

 

That's all my caffeine-deprived brain can think of at the moment. Can't recall who said it above, but I, too, have an abundance of Rancho Gordo beans that I wish I could send you. I've already packed them for moving, so not happening right now.

 

Thank you for what you are doing and for caring what you are giving to people!

Edited yesterday at 12:43 PM by Maison Rustique
typo (log)

[patti]

3 hours ago, Maison Rustique said:

You are doing an amazing job of this and your list is already extensive! I've got to guess that no one would complain at your repeating any/all of those regularly!

 

Due to health issues (mine and my husband's when he was still here) and other issues, I've had a lot of food gifted to me and meals delivered by my insurance provider while I was recovering from surgeries. Your food looks delicious and that's half the battle of doing this.

 

Here is a short list of the things that made me not eat what I was given, if you're interested in knowing things like this:

 

Food that might have been tasty, but was slopped into a container in such a way that it flat-out looked disgusting.

Food that needed to be put into another container for heating/baking. When you are barely able to stand up, trying to do much in the kitchen is not feasible.

Food that can't be frozen and cooked/used later. I often got so much at once and had little appetite so would end up tossing food because I couldn't use it before it went bad.

Food that was either so bland that it didn't taste like anything OR food that was so highly spiced that one bite would have steam coming out my ears. There is a happy medium there--though a good solution might be to write a spiciness level on the lid of the container so the person knows what to expect. Or little packets of s/p to tape on top of the container for seasoning.

 

That's all my caffeine-deprived brain can think of at the moment. Can't recall who said it above, but I, too, have an abundance of Rancho Gordo beans that I wish I could send you. I've already packed them for moving, so not happening right now.

 

Thank you for what you are doing and for caring what you are giving to people!

 

I am most certainly interested in knowing things like that! It is very valuable feedback.

I really try to make the food and plates visually appealing, and I may have conveniently not posted pics of the less attractive dishes, like the turkey chili that I just didn’t get thick enough. I felt like I still needed to serve it, and did. I have no idea how it was received, and I didn’t ask! Also, shredded cheese went in the empty spot in those containers. (With apologies to all who love ground turkey, when someone asked how I made ground turkey taste good, I had to say by adding ground pork.) 😉

 

 

 

 

 

With regard to food that needs to be put in another container to heat … that is a quandary. Adding coleslaw or other salad to a plate puts a cold item with food that should be hot. I don’t know what else to do that wouldn’t add more packaging and more expense. Some of the recipients of the food are homeless, but many are not, so some have access to eat the food differently, while others have to take it as it comes.

I season my food! This is Cajun country, and while all people are certainly not Cajun, the people who live here expect well seasoned food. Also, the food culture here sets expectations of what things go together, which might be unexpected to people from other places.

 

Thank you!

 

Edited yesterday at 03:57 PM by patti (log)

[JAZ]

I see you served a pasta salad -- maybe you could provide other hearty salads, which would be easier for those without kitchens. Lettuce salads don't keep very well unless you keep the dressing separate, but other varieties of pasta salads or potato salad with ham and cheese might work. Quiche is another dish that doesn't have to be reheated (although of course it could be).

 

[Smithy]

22 minutes ago, JAZ said:

I see you served a pasta salad -- maybe you could provide other hearty salads, which would be easier for those without kitchens. Lettuce salads don't keep very well unless you keep the dressing separate, but other varieties of pasta salads or potato salad with ham and cheese might work. Quiche is another dish that doesn't have to be reheated (although of course it could be).

 

 

Bean salad would fit that category. (3-bean, 5-bean, it goes by lots of names...mine usually relies on a vinaigrette dressing, and it benefits from sitting.) I'd be pleased to open a refrigerator and find that.

[patti]

14 hours ago, JAZ said:

I see you served a pasta salad -- maybe you could provide other hearty salads, which would be easier for those without kitchens. Lettuce salads don't keep very well unless you keep the dressing separate, but other varieties of pasta salads or potato salad with ham and cheese might work. Quiche is another dish that doesn't have to be reheated (although of course it could be).

 

 

I’ve done pasta salads a few times and they’ve been well received. The only real variation was a pesto pasta salad, and a vegetarian pasta salad.

 

I’ve never considered meat, other than bacon, in potato salad! Interesting idea, thanks.

 

While quiche is not on my working list, I really have been thinking about it for the future. I looked at individual foil containers they could be baked in, but that might add too much cost. I have to ponder and cogitate on that. 🙂

Thank you!

[patti]

13 hours ago, Smithy said:

 

Bean salad would fit that category. (3-bean, 5-bean, it goes by lots of names...mine usually relies on a vinaigrette dressing, and it benefits from sitting.) I'd be pleased to open a refrigerator and find that.

 

I’ve been looking at black eyed pea salads (Texas caviar), but maybe I need to broaden my scope, thank you!

[patti]

Once I’ve decided what I’ll be making for the CFM, I start planning the shopping. While I rarely use Instacart for delivery anymore, I still use the app to help me find which stores have the best prices that week. You can search across all local Instacart stores, such as my current search for ground beef prices. Super1 wins this weeks, with some multiple pound chubs. Walmart is not a part of Instacart here, so I check their app, but not always. And while the Instacart price is higher than the price you’ll pay if you shop yourself, it still tells me which store has better prices AND which stores have items in stock (although that part is not always accurate). I never shopped at Super1 Foods until I started this project. The prices can be excellent. Albertsons is my closest and most convenient supermarket, but Costco and Aldi are very nearby.

 

Hobo Stew, which I will call Cowboy Stew on the labels, will be the main this week. Debating between cornbread or a small sleeve of saltines to go with. Each box of “fresh stacks” contains 8 smaller sleeves, so I’d need to get three boxes. Otherwise, I’ll be using six boxes of Jiffy in one sheet pan of cornbread. Which would you prefer to have? 

 

Disclaimer: I know it’s easy enough to make cornbread from scratch, but since I’ve already got the mathing done with six boxes being the right amount for a sheet pan, it’s easier to do that (in my mind, at least).

 

 

 

 

 

 

 

 

 

 

 

ETA: Those are dog treats in the jar above the cornbread.

Edited 56 minutes ago by patti (log)

[Darienne]

I'll go for the cornbread!

 

I looked at my list of possible lunches and the only one I came up with that is cost efficient, portable, not too much work,not too out there, etc, etc is a combination we eat of cooked sausages and sauerkraut.  But then...I think...sauerkraut?  Mebbe not...

[Shelby]

1 hour ago, patti said:

 

I’ve done pasta salads a few times and they’ve been well received. The only real variation was a pesto pasta salad, and a vegetarian pasta salad.

 

I’ve never considered meat, other than bacon, in potato salad! Interesting idea, thanks.

 

While quiche is not on my working list, I really have been thinking about it for the future. I looked at individual foil containers they could be baked in, but that might add too much cost. I have to ponder and cogitate on that. 🙂

Thank you!

Egg bites might be something to look into.......I have a silicone thing that fits in my IP to make them with or of course you can bake them.  So you could put however many in a  package or container.  Like mini quiches.

 

https://www.amazon.com/s?k=egg+bite+container&adgrpid=189287244151&hvadid=779610896374&hvdev=c&hvexpln=0&hvlocphy=9024300&hvnetw=g&hvocijid=4548578429737499858--&hvqmt=e&hvrand=4548578429737499858&hvtargid=kwd-827536223903&hydadcr=15254_13597211_8075&mcid=4caf7b7e0ce831bd87c89e6092c67243&tag=googhydr-20&ref=pd_sl_1r7wwqo7c8_e

[patti]

39 minutes ago, Darienne said:

I'll go for the cornbread!

 

I looked at my list of possible lunches and the only one I came up with that is cost efficient, portable, not too much work,not too out there, etc, etc is a combination we eat of cooked sausages and sauerkraut.  But then...I think...sauerkraut?  Mebbe not...

 

I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to  think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration.

 

 

29 minutes ago, Shelby said:

Egg bites might be something to look into.......I have a silicone thing that fits in my IP to make them with or of course you can bake them.  So you could put however many in a  package or container.  Like mini quiches.

 

https://www.amazon.com/s?k=egg+bite+container&adgrpid=189287244151&hvadid=779610896374&hvdev=c&hvexpln=0&hvlocphy=9024300&hvnetw=g&hvocijid=4548578429737499858--&hvqmt=e&hvrand=4548578429737499858&hvtargid=kwd-827536223903&hydadcr=15254_13597211_8075&mcid=4caf7b7e0ce831bd87c89e6092c67243&tag=googhydr-20&ref=pd_sl_1r7wwqo7c8_e

 

I’m so used to making crustless quiche (for low carb reasons) that I forget that they usually have a crust! So, essentially, egg bites.

Is this where I admit that I’m afraid of my IP and hardly use it? I think this thread will reveal all of my cooking inadequacies. 😏

[Shelby]

6 minutes ago, patti said:

 

I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to  think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration.

 

 

 

I’m so used to making crustless quiche (for low carb reasons) that I forget that they usually have a crust! So, essentially, egg bites.

Is this where I admit that I’m afraid of my IP and hardly use it? I think this thread will reveal all of my cooking inadequacies. 😏

Nah, I'm afraid of my stupidly expensive pizza oven so I never use it either 🤣

 

I'll search around on the IP topic here and see if I can find someone doing egg bites--I know someone did.  

 

I don't know how you feel about sous vide, but I've read that method does wonderful egg bites.

[FauxPas]

1 hour ago, patti said:

I’ve been looking at black eyed pea salads (Texas caviar), but maybe I need to broaden my scope, thank you!

 

Rancho Gordo website has an interesting variety of bean recipes. You don't necessarily have to use the heirloom beans in the recipes. 

 

https://www.ranchogordo.com/blogs/recipes

[Darienne]

29 minutes ago, patti said:

 

I rarely eat sauerkraut and wouldn’t feel confident using it in a meal. It’s not often found on menus around here. I don’t want you to think I’m close-minded, but I have to  think about the general population around here and what people prefer to eat. Maybe a sausage and (unfermented) cabbage dish! There is a smoked sausage and potato skillet dish that my husband loves, so that’s a consideration.

Hey!  I don't think you are close-minded at all.  (I wouldn't eat a number of things either...)  You don't have a northern constituent.  And I did back down before I closed off. 

 

I just remembered I have a recipe which calls for potatoes and corned beef and another one for potatoes and cabbage and a hamburger and cabbage one also.  I could message them to you.

[Shelby]

Here's a link to @kayb's egg bites 

[FauxPas]

Still on beans, I am a fan of Smitten Kitchen's Pizza Beans because they have some decent veggies (which you can increase a bit, if desired) but still maintain a very basic cheesy appeal. And they can be spiced up. (you don't have to use the gigante beans)

 

https://smittenkitchen.com/2017/09/pizza-beans/

 

Deb also has another variation with sausage and chickpeas. 

 

https://smittenkitchen.com/2025/02/ziti-chickpeas-with-sausage-and-kale/

 

Do you have a food processor or chopper for dicing/chopping veggies?