Volunteers needed to cook turkey dinner for 50

Published on Thu, Oct 18, 2001 by Meg Olson

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Volunteers needed to cook
turkey dinner for 50

By Meg Olson

Annie and Ed Magner are rallying volunteers to try and keep expanding what started as a family tradition. This year they hope to bring together Blaine businesses and residents and deliver Thanksgiving dinner to 50 local families who wouldn’t have the feast without the help.

“Being in the north county we often get forgotten and the need is there,” Annie Magner said. “When I go to the family service center and ask how many families need help, they say how many can you feed. If they don’t even hesitate in finding 50 families, the need is really there.”

The Magners started delivering turkey dinners four years ago to teach their children the meaning of the holiday. Last year dozens of volunteers brought turkeys ready for the oven and all the “fixins” ready for the table to 20 families. “This year our goal is 50, so that’s more than twice the food,” Magner said.

A dozen local businesses and organizations chipped in last year to buy the food and cook side dishes; The Wheelhouse tavern made 60 pounds of mashed potatoes, Pacific Building Center made 25 pounds of stuffing, Harbor Cafe cooked up 20 pounds of green beans, Hill’s Chevron donated all the milk and butter and Contos made gravy. Most turkeys were purchased through the Semiahmoo Ladies Club whose members donated their Cost Cutter turkey cards. The store made up the turkeys not covered by the cards. Turkeys were delivered oven ready so the families getting the meal also got to enjoy the aroma of the roasting bird.

“My response hasn’t been as good as it was last year,” Magner said of preliminary efforts to recruit volunteers to cook the meals. “I am mass canvassing Blaine. What I really need is rest and people to jump in and start to get rolling”

With double the meals, Magner said she doesn’t expect any one group to handle all of one course. “We do not expect any one person or restaurant to do anymore than they can handle,” she said. “If someone calls up to make a few quarts of gravy, fabulous. Sign up for the preparation of one or part of a course, or just volunteer some time putting boxes together.” To keep volunteers from getting swamped, what Magner needs is more of them – more cooks, more people to buy food, more people to box it up and more people to deliver it. “My most important thing at this point is turkeys,” she said. “Cost Cutter is not doing turkey cards this year so turkeys could be a stumbling point. Aluminum pans are also a big deal.”

In addition to 50 turkeys and pans, the great moveable feast needs 250 aluminum loaf pans, cans of whipped cream, gallons of milk, cans of cranberry sauce, pounds of butter and dozens of rolls. They will also need, cooked and ready to deliver, 50 pounds of green beans, 75 pounds of stuffing, 75 pounds of yams, 50 fresh baked pies, 150 pounds of mashed potatoes and eight gallons of gravy. Meal components will need to be ready for drop off November 21 at the community center, where the boxes will be put together.

Individuals or businesses who can donate time, kitchens or food should call Magner at 371-3492 or 332-6178. She can also be reached by email at aemagner@aol.com. ..

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