SCCAP Adams Pantry

10/06/2026

This is why I love volunteering at the SCCAP Pantry!

09/27/2026

AUTUMN ROASTED VEGGIES

Let the fall colors begin! If you’ve never roasted veggies before, then this is the perfect time to jump right into it. Roasting veggies is not only a super easy and effortless way to make side dishes or full meals, but it also creates flavors and texture like no other way of cooking.

Ingredients
• 2 cups sweet potatoes, cut into 1½-inch thick pieces
• 2 cups cauliflower florets
• 2 cups bell pepper, cut into 1 inch pieces
• 2 cups zucchini, sliced or cubed into 1 inch pieces
• 1 medium acorn squash, seeded, cut into 1 inch slice or cubes
• 1 cup brussels sprouts
• 1/4 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Garlic powder

Instructions

• Preheat oven to 400 degrees.

• Place chopped veggies in an extra-large bowl. Pour oil and spices onto veggies. Toss with hands to combine.

• Spread vegetables in an even layer on baking sheet (s) and bake at 400 degrees for 35-40 minutes, flipping halfway through cooking time. Serve and enjoy!

09/27/2026

4-ingredient Amish Beef Pot Pie

This oven baked 4-ingredient Amish beef pot pie bake is the definition of comfort food with almost no effort. It has that cozy, from-scratch Amish pot pie vibe—rich beefy gravy, tender vegetables, and a golden, flaky crust—but it leans hard on smart shortcuts so you can toss it in the oven after work and still feel like you made something special from scratch.

Ingredients
1 1/2 pounds ground beef (80–90% lean)
1 (26–28 ounce) can condensed beefy mushroom or beef gravy soup
1 (24–32 ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed
2 refrigerated rolled pie crusts (from a 14–16-ounce box), at room temperature
Salt and black pepper, to taste (optional, not counted in 4 ingredients)
Nonstick cooking spray or a little butter, for greasing the dish (optional, not counted in 4 ingredients)

Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a little butter so the crust doesn’t stick.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. Drain off any excess grease.

Season the cooked beef lightly with salt and black pepper if you like. Stir in the canned beefy mushroom or beef gravy soup until the meat is evenly coated and the mixture is saucy.

Add the thawed frozen mixed vegetables to the skillet and stir until everything is well combined. The mixture should be thick and hearty, not soupy. If it seems too thick, you can splash in a tablespoon or two of water; if it’s too thin, let it simmer for a few minutes to reduce.

Transfer the beef and vegetable filling into the prepared 9x13-inch glass baking dish, spreading it into an even layer. This will be the hearty base under your flaky crust.

Unroll the first refrigerated pie crust and gently lay it over half of the filling in the dish. Unroll the second pie crust and lay it over the remaining half, overlapping slightly in the center if needed. Tuck or pinch the crust edges roughly against the sides of the dish; it doesn’t need to be perfect rustic is good.

Use a sharp knife to cut several small slits in the top crust to let steam escape while baking. This helps the crust stay flaky and prevents bubbling over.

Place the baking dish on a rimmed sheet pan (to catch any drips) and bake in the preheated oven for 25–35 minutes, or until the crust is deep golden brown and the filling is bubbling around the edges.

Remove the pot pie bake from the oven and let it rest for at least 10 minutes before serving. This short rest helps the filling thicken up so it slices more neatly and doesn’t run everywhere.

Scoop generous portions straight from the dish and serve warm. Store any leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until hot.

Variations & Tips

If you want more of a traditional Amish-style flavor, swap the frozen mixed vegetables for diced potatoes and carrots (parboil them first until just tender), and add a handful of frozen peas.

For extra richness, brush the top crust with a beaten egg or a little milk before baking to get an even shinier, deeper golden finish.

You can also use leftover roast beef instead of ground beef—just shred it and stir it into the gravy with the vegetables.

If you prefer a thicker filling, stir 1–2 tablespoons of instant mashed potato flakes into the meat mixture before adding it to the dish.

To make this ahead, assemble the entire bake, cover tightly, and refrigerate up to 24 hours; add 5–10 extra minutes to the baking time if it’s going into the oven cold.

For smaller households, halve the recipe and bake it in an 8x8-inch glass dish, or portion it into individual ramekins using cut-out rounds of crust on top for personal mini pot pies.

09/20/2026

Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls are roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian, beef or chicken dinner for two.

Ingredients

For The Spaghetti Squash:
• 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
• 1/2 teaspoon Olive Oil
• Salt and Black Pepper

For The Filling:
• 1 to 2 teaspoons Olive Oil
• 1 small Zucchini, diced
• Half a Bell Pepper, diced
• 1/4 Red Onion, diced
• 1/2 teaspoon dried Oregano
• 1/4 teaspoon ground Cumin
• Salt and Black Pepper
• 3/4 cup cooked Black Beans, drained and rinsed if using canned (vegetarian)
• 1/2 cup Corn Kernels, drained well if using canned
• 1/2 cup Salsa
• 2 ounces Cheese, shredded and divided

Note:

½ lb. Chicken tenders cut into chunks for Protein if not using Black Beans
1/2 lb. ground beef

Instructions

Cook The Squash:

1. Preheat your oven to 425°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet or line with a silicone baking mat.

2. Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

3. Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

4. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

Prepare Filling:

1. While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

2. Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.

Assembly:

1. Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Bake The Bowls:

1. Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

2. Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

3. Serve warm with your favorite burrito toppings.

Notes

You can store the assembled boats in a covered container in the fridge for 2 to 3 days. To reheat, bake at 350°F until warmed through and the cheese is melted about 25 minutes.

09/20/2026

Squash Varieties

Fall is almost here. Here is a list of varieties of Squash/Pumpkins and their uses. Enjoy..

Squash varieties

09/15/2026

It's that time of year to begin thinking about donating to the 22nd Annual South Central Community Action Programs Adams County Pantry Turkey Day. On November 17th we will be providing all of the fixing to over 800 local families in Adams County. Please contact Lisa Beaver at the contact info in the flyer to schedule your donation drop off. Together we are caring for our community.

09/13/2026

Slow Cooker Smothered Pepper & Onion Burger Steaks

This is my no-brainer, weeknight version of smothered burger steaks: seasoned beef patties nestled into the slow cooker, scattered with sweet bell peppers and onions, then bathed in a simple gravy that makes its own sauce while you go about your day. It borrows the comfort-food soul of classic Midwestern smothered steak—think diner-style hamburger steaks with onions and gravy—but pares it down to just five ingredients you can probably recite from memory. The slow cooker does the work, and you get tender, flavorful patties under a blanket of peppers, onions, and rich brown gravy.

Serve these smothered burger steaks over a bed of creamy mashed potatoes or buttered egg noodles to catch every bit of the onion-pepper gravy. A simple green side like steamed green beans, roasted broccoli, or a crisp salad with a tangy vinaigrette helps balance the richness. Warm dinner rolls or crusty bread are great for mopping up the sauce, and if you like a little heat, pass hot sauce or crushed red pepper at the table.

Ingredients
1 1/2 pounds ground beef (80–85% lean)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, thinly sliced
2 medium bell peppers (any color), cored and thinly sliced
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1/2 cup water

Directions
In a medium bowl, gently combine the ground beef with the kosher salt and black pepper. Do not overwork the meat; mix just until the seasonings are evenly distributed.

Divide the beef mixture into 4 equal portions and shape each into a thick, oval burger steak, about 3/4 inch thick. This shape helps them cook evenly and stay juicy in the slow cooker.

Scatter half of the sliced onions and half of the sliced bell peppers over the bottom of the slow cooker crock, creating a loose bed of vegetables.

Lay the raw beef patties in a single layer on top of the peppers and onions in the slow cooker.

With your hands, scatter the remaining sliced bell peppers and onions all around and over the raw beef patties, tucking some down the sides so the vegetables surround the meat. This is where that close-up process shot comes to life: peppers and onions nestled in and around the patties, ready to be smothered in gravy.

In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until smooth and well combined. This three-ingredient mixture will turn into a savory, oniony gravy as it cooks.

Pour the gravy mixture evenly over the beef patties and vegetables in the slow cooker, making sure all of the patties are coated and some of the sauce seeps down between them.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the burger steaks are cooked through (no pink in the center) and very tender, and the peppers and onions are soft.

Once done, taste the gravy and adjust seasoning if needed with a pinch more salt or pepper. Use a wide spatula to lift the smothered burger steaks from the slow cooker, spooning plenty of peppers, onions, and gravy over the top of each serving.

Variations & Tips

For a slightly lighter version, use 90% lean ground beef or a mix of ground beef and ground turkey; just be aware that leaner meat can be a bit firmer, so the extra moisture from the gravy helps.

If you prefer a deeper, more robust flavor, swap one can of cream of mushroom soup for cream of onion or cream of celery or add a teaspoon of Worcestershire sauce to the gravy mixture without increasing the ingredient count beyond the core five components (beef patties, bell peppers, onion, condensed soup, onion soup mix plus water as needed for consistency).

You can also use a mix of red, yellow, and green bell peppers for more color and a slightly different sweetness profile.

For a gluten-conscious approach, look for gluten-free condensed soup and onion soup mix.

To turn this into a freezer-friendly meal, shape and season the burger steaks, slice the peppers and onions, and freeze them together in a bag; on cooking day, add them straight to the slow cooker (no need to thaw completely), whisk up the gravy ingredients, and proceed as directed, adding about 30 minutes to the cook time. Leftovers reheat well and make excellent open-faced sandwiches on toasted bread with a spoonful of the pepper-onion gravy over the top.

09/13/2026

Old-Fashioned Vegan Stew

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too.

Variations to Old-Fashioned Vegan Stew

Add Rice or Quinoa
Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth.

Mix in Pasta
You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.

Different Vegetables
You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower!

How do you know when the stew is done?
You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more.

Why add in the cornstarch slurry?
Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking.

Ingredients
2 tablespoon olive oil
1 onion minced
2 cloves garlic minced
3 large carrots sliced
2 stalks celery sliced
2 cups baby potatoes halved
1 cup white mushrooms sliced & quartered
1 cup frozen peas
1 teaspoon Italian seasoning
2 cups vegetable broth
19 oz diced tomatoes canned with garlic
3 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 sprigs rosemary
small bunch fresh thyme
2 tablespoon cornstarch
3 tablespoon water

Instructions
1. In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.

2. Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.

3. Cook for 2-3 minutes.

4. Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.

5. In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.

6. Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.

7. Serve and enjoy!

09/13/2026

To our Seniors, here is an opportunity to come learn about resources available to you at the Tomas-Harbaugh Library in Biglerville for free 🤗

The Adams County Library System (ACLS) will host its first Senior Resource Fair on Wednesday, Sept. 16, from 10 a.m. to 2 p.m. at the Harbaugh-Thomas Library in Biglerville.

09/07/2026

Get Ready Gettysburg for Road Closures Nov 16th-20th for Special Lincoln-related events..