Always loved…
MARK HOLOMBO

 
TUESDAY | NOVEMBER 2
5:30-6:55 PM – Calling Hours and Receiving Line
7:00-8:30 PM – Care and Share Service
 
WEDNESDAY | NOVEMBER 3
1:00 PM – Funeral Service
Graveside Service to follow at Smithville Cemetery
Reception following at Hope Fellowship Church
 
Hope Fellowship Church, 16 Prescott Rd, Jaffrey, NH
 

Sign Up For Food

COOKIES & SCOTCHEROO BARS
Delivered anytime Tuesday after 9:00 am and before 5:30 pm.
Please use disposable pans or ziploc bags and have bars cut and ready to serve.
 
SOUP
Delivered on Wednesday by 1:00 pm. 
Please use a crock pot if possible to keep hot. 
If you do use a crockpot, please be sure to label it and pick it up after the meal. Thank you. 
 
SALAD
Delivered on Wednesday by 1:00 pm. 
Please use disposable pans or ziploc bags.

If you would like to sign up for more than one item please return to Sign Up page after submission to select additional items.

Thank you for your love and support of Teri and her family! 

 

Recipes & Food Information 

CHICKEN SOUP
GLUTEN FREE
 
  • 2 lbs chicken breast, cooked and diced
  • 6 cups chicken bone broth 
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tsp sea slat
  • 3/4 tsp pepper
  • 6 stalks celery, sliced
  • 6 carrots, peeled and sliced
  • 2 T dried oregano
  • 3/4 tsp dried thyme
  • Zest of 1 lemon
  • 1 tsp lemon juice
  • 1 Tbsp dried or fresh parsley
 
Place chicken in large pot with broth, veggies and seasonings. Simmer until tender. Add lemon zest and juice and parsley. 
 

Please bring to Hope Fellowship hot. Preferred in a crock pot. 

PRINTABLE RECIPE

BAKED POTATO SOUP
 
  • 2/3 cup butter
  • 2/3 cup flour
  • 6-7 cups milk
  • 6 potatoes, cooked, cubed and peeled
  • 3 to 4 green onions, chopped
  • 12 bacon strips, cooked and crumbled
  • 1 1/2 cups cheddar cheese
  • 1 cup sour cream
  • 3/4 to 1 tsp salt, to taste
  • 1/4 to 1/2 tsp pepper, to taste
 
Bake potatoes until tender. Cool to handle. Peel and cube.
In large soup kettle, melt the butter. Stir in the flour, heat and stir until smooth. Gradually add the milk; stirring constantly until thickened. 
Add potatoes and chopped onion. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. 
Add remaining ingredients. Stir until cheese is melted.
 
Please bring to Hope Fellowship hot.  Preferred in a crock pot. 
 
 
SCOTCHEROO BARS

INGREDIENTS

  • 6 cups Rice Krispies cereal
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups butterscotch chips

INSTRUCTIONS

  • Grease a 9×13 pan. Set aside.
  • Pour rice krispies into a large bowl and set aside.
  • Bring peanut butter, sugar, and corn syrup to a boil in a medium pot. Be sure to stir constantly.
  • Pour hot mixture over rice krispies and mix well. Pour into greased 9×13 pan and gently press down with a spatula.
  • Melt chocolate and butterscotch chips together in a small pot or microwave, stirring constantly on low heat. Pour over rice krispies and let set before cutting. 
 
Makes 1 – 9×13 pan. Cut into 24 bars (4×6)
Bring in disposable pan, precut into 24 bars (4×6)

 

 
 
GARDEN SALAD
 
2 large bags or packs of garden salad mix
Cucumbers, carrots, cherry tomatoes, red and/or green peppers as desired
 
This is a make your favorite recipe! 
 
We will supply dressings and croutons.
 
Bring in ziploc bags or disposable pans.