Weymont Food Pantry

08/20/2026

The Food Pantry will be closed on Monday, September 7 th for the Labor Day holiday.
It will be opened on Tuesday,September8 th at regular hours.

07/31/2026

The Pantry has Beef Tallow, here are ideas for cooking
1. Frying & Searing: Features a high smoke point that makes it ideal for searing steaks, making classic French fries, and pan-frying.
2. BBQ Crafting: Popular in barbecue for wrapping or holding briskets to add moisture and rich flavor.
3, Baking: Used as a shortening or butter substitute to create flaky biscuits, pie crusts, and savory pastries.
4. Roasting: Tossing root vegetables or potatoes in melted tallow helps achieve a golden, crispy exterior.

07/23/2026

The Weymont Food Pantry offers a variety of volunteer opportunities for those who want to make a difference in our community.

Volunteers are needed to:

Pick up food donations from Festival Foods in New London.
Pick up the Feeding America delivery at Faith Christian Church in Waupaca.
Assist pantry recipients on Mondays as they shop through the pantry.

Whether you can help on a regular basis or occasionally, your time and support are greatly appreciated.

To learn more or to volunteer, email [email protected], and one of our volunteer coordinators will get back to you.

07/17/2026

Ever wonder what to do with the black beans you get at the Pantry? This is a tried and true recipe.
BLACK BEAN BROWNIES
Ingredients:
Brownie Mix: You'll need a box of your favorite standard-size brownie mix. You can whatever type you like that matches your diet goals. (I like Ghirardelli)
Black Beans: The other main ingredient is one 15-ounce can of black beans.
Optional Extras: Chocolate Chips, Dark Chocolate Chips, Nuts like almonds - walnuts, or Chocolate Icing
Directions:
Preheat oven according to package instructions.
Prepare a square pan, an 8x8 prepared baking dish with cooking spray.
Pour the entire can of black beans into a food processor and blender and blend until completely smooth and you have a bean puree. Do not drain the beans.
In a medium bowl, add the brownie mix with the blended black beans. Mix until well combined.
Pour the brownie batter mixture into the baking pan. Smooth the top of the brownies. If desired, sprinkle the top with chocolate chips.
Bake according to package timing, which should be around 35-45 minutes. Baking times can vary from brownie mix and oven times though. They will be done when you insert a toothpick and it comes out clean.
Enjoy! See less

06/20/2026

po***ck.
All purpose flour.
Egg.
Panko breadcrumbs. I love the big crunch panko provides, but you could use plain breadcrumbs or homemade as well.
Seasoning. Just some sea salt, pepper, and Italian seasoning.
Parmesan. Freshly grated Parmigiano Reggiano works best. You could also use Romano.
Lemon.

A Quick Look At How to Make It
Preheat your oven to 350º F; prepare a baking sheet with parchment paper over it.
Prepare three shallow trays or pie plates for your breading station (I’ve since started using these trays and they are awesome): one with flour, one with panko breadcrumbs, and one with a beaten egg. Combine the grated parmesan, lemon zest, and Italian seasoning into the breadcrumbs.
Pat the fish fillets gently with paper towels, then season them with salt and pepper. Dredge each fillet into the flour, the egg, and then the breadcrumb mixture.
Place the fillets onto the baking sheet, pop them into the oven, and bake for 8-12 minutes or until the internal temperature reaches 145º F (you can easily check this with a meat thermometer).
Fish fillet dredged in flour dish.
Fish fillet dredged in egg dish.
Fish fillet dredged in panko breadcrumbs.
Final product of golden baked Alaska po***ck.

05/12/2026

The Pantry will be closed on Monday May 25 for the Memorial Day Holiday. It will be open the next day,Tuesday,May 26th at the scheduled times. 9:00- 11:00 am and 5:30-7:00 pm.

05/04/2026

How to grill chicken:

Basic Technique: Grill Roasted Chicken Pieces

Ingredients

Chicken: 4 lbs assorted chicken pieces, bone in and skin on
Brine (optional, but helps a lot, especially with breasts)

Brine: ¼ cup table salt (½ cup Kosher salt), dissolved in 1 quart water
Brine for 1 hour

Instructions:
1. If you have the time, brine the chicken pieces: Submerge them in the brine solution, and refrigerate for 1 hour (no more than 4 hours).

2. Preheat grill, and set to indirect/high.
On a charcoal grill, light a chimney full of charcoal, wait for it to be covered with ash, then spead the charcoal in two piles on opposite sides of the grill, leaving a space in the middle for a drip pan.
On a gas grill, preheat with all burners on for 15 minutes. Leave the ones on the outside on, and turn off the burners in the middle. On a 3 burner grill, you'd have On-off-On. On a 4 burner - On-off-off-On. And so on...

3. Season chicken with ground pepper. Salt it as well, if you didn't brine the chicken. I use about ¼ teaspoon of kosher salt per piece. *Also - if you're using a rub, season the chicken with the rub now as well.



4. Put chicken on indirect part of grill grate, skin side down, and cook with the lid closed. Turn skin side up after 20 minutes, or when the skin is browned. The chicken is fully cooked when the chicken breasts until they reach 160*F at their thickest part, and the legs/thighs until they reach 170*F. This will probably take 40 minutes for the breasts/wings, and 50 minutes for the legs/thighs.


5. If using a glaze (like barbecue sauce), when the chicken is almost cooked, brush the skin side with glaze, then flip the chicken, skin (and glazed) side down, over the direct heat part of the grill grate. Cook for about three minutes, or until the glaze is nicely browned; while it's cooking, brush glaze on the other side. Flip again (skin side up), and cook over direct heat until the glaze browns, roughly another 3 minutes; while it's cooking, brush the skin side with some more glaze. Remove to a platter, and serve.



In summary:
Cook indirect/high, skin side down, covered, for 20 minutes, or until skin is lightly browned. Turn skin side up, and cook indirect/high until fully cooked, an internal temp of 160*F for breasts/wings, 170*F for thighs/drumsticks; this should be 40 to 50 minutes of cooking time.

Then, if glazing: brush skin side with glaze, then cook skin side down on direct/medium for 3 minutes. Brush non-skin side with glaze, then cook skin side up on direct/medium for another 3 minutes. Brush skin side with glaze, and remove to a platter for serving.

05/04/2026

Here is a recipe and a video on how to bake your chicken in the oven.

45 likes, 5 comments. "Juicy Baked Chicken Pieces with Crispy Skin"

05/04/2026

We are getting whole chickens. Here is a video link showing how to cut a whole chicken.

19K likes, 612 comments. "How to Cut a Chicken Into 8 Pieces in Under a Minute - Kitchen Conundrums with Thomas Joseph"

05/01/2026

Here is the Miracle Lasagna Recipe
Ingredients You'll Need
1 jar (28 oz.) Prego® Traditional Pasta Sauce
6 uncooked lasagna noodles
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese, (8 oz.)

Directions

SPREAD about 1 cup pasta sauce in 2-qt. shallow baking dish (11" x 7"). Top with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with remaining 3 uncooked noodles and remaining pasta sauce. Cover.

BAKE at 375°F. for 1 hr. Uncover and top with remaining mozzarella cheese. Let stand 5 min.

I usually use 9 noodles and a 32 ounce jar of sauce.(it doesn't need to be Prego.) I also put a 1/2 pound of browned hamburger with the sauce before I start. Then I bake it for 1 1/2 hours.