Raphael’s Hands

Our volunteer apostolate is called “Raphael’s Hands”.

What is an “apostolate”? An “apostolate” describes a group of laypersons who perform spiritual works of mercy.

The roots of the word come from the word “apostle” — those chosen by Jesus to perform evangelizing works after He returned to heaven. Apostolates often do the humble, but necessary, “support functions” of true ministry.

Raphael’s Hands Volunteers are ever-present but often unseen, stirring the waters of Bethesda Healing Ministry.

We are currently looking for helping “hands” in the following areas:

“Hands” in the Parish

People who replenish Bethesda’s ministry brochures and posters in each parish and ensure Bethesda announcements are in the parish bulletins. Let us know when your parish is running low and we will mail you everything you will need.

“Handmaids”

With many meetings, retreats and visitors, we need help maintaining “Five Porticos”, our Bethesda home. Help us clean, vacuum, dust and water plants. Come as often as you like.

Martha’s “Hands” (with Mary’s heart)

A homemade meal or baked goods welcomes those who come for healing. Help prepare homemade food and/or set up for ministry events during the year.

“Hands-on” Photographers

Take photos at various ministry events.

Please note: we guarantee the privacy of every Bethesda client. No one will ever be photographed without her/his permission.

Special Events “Handlers”

Help plan a special event or activity during the year with a team of volunteers. Responsibilities include planning and coordinating an event’s theme, food, decorations and entertainment – and/or promotion of the event.

Newsletter “Handlers”

“Handlers” enjoy fellowship, friendships and refreshments in our Five Porticos home while stuffing, stamping and sealing envelopes for our mailings.

House “Handymen” and “Handywomen”

We will contact you when a need arises for beautification, maintenance or repairs to our healing home. Please let us know your area of expertise when joining our “handyman” team.

“Hands” in the Garden

Help maintain our beautiful gardens anytime from early spring to late fall by weeding, watering and pruning God’s creations. Come once — or as often as you would like.

To volunteer for any of these categories, please click here.

Additional Volunteers needed for Loaves and Fishes Meal-Share Program

Those who come for healing at Bethesda are fed both body and soul. . .

The comfort of sharing food in a warm and welcoming home is part of the apostolate of hospitality. We provide meals at five meetings a month and are in need of meals to help keep our freezer stocked. Our recipes make enough so you can divide the recipe — your family enjoys a new recipe while you help feed those who come for healing.

Loaves and Fishes Meal-Share Program

Those who come for healing at Bethesda are fed both body and soul. . .

The comfort of sharing food in a warm and welcoming home is part of the apostolate of hospitality. We provide meals at five meetings a month and are in need of meals to help keep our freezer stocked. Our recipes make enough so you can divide the recipe — your family enjoys a new recipe while you help feed those who come for healing.

Loaves and Fishes Meal-Share Program – Here’s How it Works:

• Pick a recipe from our list that your or your family would like.
• Follow the recipe and fill two foil pans.
• Keep one for your family; freeze the other for Bethesda.
• Deliver the meal to a designated representative in your area — or to Five Porticos — during pre-arranged times

(See below for recipes)

BETHESDA MEAL PLAN DROP OFF SITES:

• DROP OFF CASSEROLES ANY TIME DURING THE MONTH AND WE WILL PUT THEM IN THE BETHESDA FREEZER.

Bethesda Healing Ministry Drop Off Site:

Address: 2744 Dover Rd., Columbus, OH 43209

Parking in the parking lot just west of Christ the King Church at 2777 E. Livingston Ave.

Phone: 614-309-1737 or the office at 614.718.0277

Please call to set up drop off time

NOT A COOK, BUT STILL WANT TO HELP? DONATE AN ITEM FROM OUR PANTRY WISH LIST INSTEAD.

BETHESDA PANTRY WISH LIST:

Coffee

Creamer

Sugar

Paper products – plates, cups, napkins, utensils

Water

* Please call ahead 614.309.1737 or 614.718.0277 to arrange a time for drop off *

Recipes

SOUTHWESTERN BEEF AND RICE CASSEROLE

MAKES 2 8X8 PANS EACH PAN SERVES 6-8

1 pound ground beef

½ pound sausage

1 cup Onion, chopped

2 cups shredded cheddar cheese

1 green bell pepper, chopped

1 can (12 ounces) whole corn-drained or frozen corn

1 can condensed tomato soup

1 can (8 ounces) tomato sauce

½ teaspoon salt

½ teaspoon garlic

4 cups cooked white rice

Brown ground beef and sausage, add onion.

Stir in 1 cup cheese, pepper, corn, sauce, soup, garlic, salt and cooked rice.

Divide into pans.

Sprinkle top with remaining cheese.

Wrap tightly with foil. Place in gallon-sized freezer bag. Freeze.

To serve: Defrost and bake at 350 degrees 30-35 minutes ( or until heated through)

DON’T FORGET TO INCLUDE THE NAME OF THE CASSEROLE ON OUTSIDE OF FREEZER BAG.

SIESTA FIESTA PIE RECIPE

Makes two 8×8” pans. 6-8 servings per pan.

50 min 15 min prep

2 lb lean ground beef, browned

1 onion, chopped

2 cloves garlic, minced

2 (19 ounce) cans enchilada sauce (I use Las Palmas Original)

2 cans small ripe pitted olives

2 teaspoons salt

2 tablespoons chili powder

2 packages cornbread mix (Jiffy is a good one)

2 cups shredded cheddar cheese

1. Combine all ingredients except cornbread and cheese.

2. Pour into a 2 8×8” foil baking pans sprayed with cooking spray.

3. Cover tightly with foil and slip into gallon freezer bag along with small baggie of shredded cheese and box of cornbread mix.

4. When ready to eat thaw in refrigerator.

5. Preheat oven to 375 degrees.

6. Prepare cornbread according to mix and spread over meat mixture.

7. Sprinkle with cheese and bake 30 to 40 minutes until cornbread is done and meat is bubbly.

DON’T FORGET TO INCLUDE NAME OF CASSEROLE ON OUTSIDE OF FREEZER BAG.

MIKE’S MARVELOUS MARZETTI

MAKES 2-8X8” PANS EACH PAN SERVES 6-8

1 26 oz. jar of Prego 1 tsp. chili powder

8 oz. extra wide egg noodles 2 cups of 5-cheese Italian cheese

½ tsp. basil 1 lb. ground beef

½ tsp garlic 1 lb. Italian sausage

½ tsp. oregano

Cook egg noodles.

Brown ground beef and sausage. Add basil, oregano, garlic and chili powder.

Add 1 jar of Prego tomato sauce. Add cooked egg noodles.

Divide into 2 pans. Top with cheese.

Cover tightly with foil. Seal in gallon size plastic freezer bag. Freeze.

To serve: Defrost in refrigerator overnight and bake uncovered at 350° for 30 minutes.

DON’T FORGET TO LABEL PLASTIC FREEZE BAG WITH

CASSEROLE NAME.

HAM TETRAZINI

MAKES 2- 8X8” PANS EACH PAN SERVES 6-8

1 lb. pasta (broken spaghetti or your choice of pasta)

2 1/2 cups cooked, cubed ham 1/3 cup grated parmesan cheese

¾ cup milk dash of salt

1 can cream of mushroom soup ¼ tsp. garlic powder

1 can cream of chicken soup ¼ tsp onion powder

1 pkg. frozen peas and carrots ¼ tsp. pepper

Topping: ¼ cup bread crumbs mixed with ¼ cup parmesan cheese.

Spray 2-8X8 pans with non-stick cooking spray.

Cook and drain pasta. Combine pasta and remaining ingredients (except Topping).

Divide into 2 pans. Sprinkle with Topping.

Cover tightly with foil. Seal in gallon size plastic freezer bag and freeze.

To use: Thaw in refrigerator overnight. Remove plastic bag and bake at 350º for 30-35 minutes, covered with foil, until warm and bubbly.

If using right away, bake for 25 minutes at 350 degrees.

DON’T FORGET TO LABEL FREEZER BAG WITH CASSEROLE NAME.

CHICKEN TORTILLA CASSEROLE

MAKES TWO 9×9 DEEP DISH PANS SERVES 6-8 PER PAN

1 hour 15 min prep

4 – 5 whole chicken breasts (skin removed)

1 dozen corn tortillas (warm to soften)

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 small onion, chopped

1 (15 ounce) can chili without beans

1/2 cup milk

3/4 cup green chili salsa

1/2 lb grated sharp cheddar cheese

1/2 lb grated Monterey jack cheese

1. Cook chicken until tender. De-bone and shred.

2. Mix together the soups, onion, chili, milk and salsa. Spread 3/4 cup on bottom of each pan.

3. Divide chicken in fourths and sprinkle each fourth between two pans.

4. Sprinkle 1/3 pound of mixed grated cheese split between two pans.

5. Break up 1 dozen warmed corn tortillas, divide in fourths, and layer ¼ of them on top of the cheese divided between pans.

6. Repeat layers.

7. Top with remaining sauce and cheese.

8. You can freeze the casseroles at this point if you wish. Wrap with foil and place in gallon freezer bag.

9. Bake the thawed casserole at 350 degrees for 45 minutes.

10. This also freezes well after it has been cooked.

DON’T FORGET TO LABEL FREEZER BAG WITH RECIPE NAME.

CHICKEN TETRAZINNI

MAKES TWO 8X8” PANS EACH PAN SERVES 6-8

5 – 6 cups diced cooked chicken

1 lb. of spaghetti, broken into bite size pieces

1 pint sour cream

2 cans cream of chicken soup

2 scallions or ¼ -1/2 onion, chopped

3 T butter

1 cup of sliced mushrooms, fresh

1 cup of sliced water chestnuts (2 cans)

1 small pkg. frozen peas (optional)

3/4 cup chicken broth (I use broth from poaching chicken)*

*Place 5-6 lightly salted chicken breasts in large baking dish with ¼ cup water. Cover tightly with foil. Bake at 325 degrees for one hour. Remove from oven. Cool for thirty minutes before placing in refrigerator. Cut cooked, cooled chicken into bite size pieces. (Cooled chicken will cut into better bite size pieces.) If you cook the chicken the night before it will speed things up.

Break spaghetti into bite-size pieces. Cook, drain and set aside.

Melt butter and sauté chopped onion and mushrooms in butter. Set aside.

Preheat oven to 350 degrees.

Combine all ingredients. Pour into disposable 9”x 13” pan. Bake in a 350 degree oven for 45 minutes.

* You can add toasted nuts, cheese, buttered bread crumbs, or use your imagination to dress up for your family and guests.

To freeze for later use: Use 2-8×8” foil pans. Divide the mixture between the 2 pans. Cover tightly with foil. Seal in plastic gallon freezer bag and freeze.

To use frozen dinner: Thaw overnight in the refrigerator. Bake in 350º oven for 30-35 minutes, covered, until bubbly and hot.

DON’T FORGET TO LABEL YOUR FREEZER BAG WITH THE NAME OF THE CASSEROLE.

Quiche Lorraine Poupon Recipe

MAKES ONE 9” PIE. DOUBLE RECIPE FOR TWO.

1¼ hours 25 min prep

1 cup shredded swiss cheese

4 slices bacon, cooked,crumbled

2 tablespoons chopped green onions

1 unbaked 9 inch pie shell

3 eggs, slightly beaten

1 cup light cream

1/4 cup Grey Poupon Dijon Mustard

1. Sprinkle cheese, bacon and green onions evenly on bottom of pie crust.

2. Whisk eggs, cream and mustard in small bowl.

3. Pour evenly over cheese mixture.

4. Bake at 375°F for 35-40 minutes or until knife inserted in filling comes out clean.

5. *Note: can add 1 pkg (10 oz) frozen chopped spinach, thawed, well drained to cheese mixture. (DIVIDE SPINACH BETWEEN 2 PIES)

6. If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.

7. Seal, label and freeze up to two months.

8. Do not thaw before reheating.

9. Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.

BAKED LINGUINI WITH MEAT SAUCE

MAKES 3-8X8” PANS EACH PAN SERVES 4 – 6

2 lbs. lean ground beef, browned and drained

2 cloves garlic, minced 1- 6 oz. can tomato paste

1- 28 oz. can crushed tomatoes 1 tsp. salt

1- 8 oz. can tomato sauce 2 tsp. sugar

20 oz. linguini, broken in half

24 oz. sour cream 12 oz. cream cheese, softened

5 green onion (including green part), chopped

3 cups shredded mozzarella cheese

Brown the ground beef and garlic, then drain the meat/garlic mixture. Add the crushed tomatoes, tomato sauce and paste, salt and sugar to the drained meat. Simmer for 30 minutes.

Cook pasta according to package directions and drain.

Spray 3-8×8” pans with non-stick cooking spray.

Mix sour cream, cream cheese and onions. Stir into pasta. Divide pasta between pans. Top with meat sauce and cheese.

Cover tightly with foil and seal in gallon size plastic freeze bags and freeze.

To use: Thaw casserole in refrigerator overnight. Remove plastic and bake, covered with foil, at 350º for 45 minutes. Uncover and bake another 5-10 minutes. Let stand for 5 minutes and serve.

DON’T FORGET TO LABEL THE PLASTIC FREEZER BAG WITH THE NAME OF THE CASSEROLE.

SWISS CHICKEN BAKE

MAKES 2- 8X8” PANS EACH PAN SERVES 4

8 boneless, skinless chicken breast halves

8 slices of Swiss cheese

1 can cream of chicken soup

½ can water

2 cups of Pepperidge Farm Dressing (seasoned crumbs in blue bag)

½ cup melted butter/margarine

Spray 2 8X8 pans with non-stick cooking spray.

Layer each pan as follows:

4 chicken breasts cut into slices or chunks divided

4 slices of Swiss cheese to cover chicken

Mix soup and water. Divide and pour over each pan of chicken.

Spread 1 cup of dressing over each pan of chicken.

Drizzle ¼ cup melted butter/margarine over dressing in each pan.

Cover tightly with foil. Bake in 325º oven for 40 minutes.

Seal in gallon size plastic freezer bag and freeze.

To use: Thaw in refrigerator overnight. Remove plastic bag and reheat at 325º for 30 minutes, covered with foil. Continue baking, uncovered, for 10 minutes.

To use immediately after preparing, cover with foil, bake at 325º for 50 minutes. Uncover and bake another 10 minutes.

CHICKEN TORTILLA SOUP

2 T olive oil

2 medium-large onions, cut into medium dice

4 large garlic cloves, minced

4 tsp. chili powder

2 tsp. dried oregano

2 28-ounce cans crushed tomatoes

1½ quarts chicken broth

1 16oz. package frozen corn

2 4oz cans green chilies, chopped

2 15.5oz cans black beans

4 cups shredded, cooked chicken (I used more)

½ cup chopped fresh cilantro (optional)

Tortilla chips, to serve (optional)

Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 minutes. Add garlic cloves, chili powder and oregano; sauté 1 minute longer.

Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.

Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to three days.) Serve warm with tortilla chips.

This makes 4 ½ quarts of soup.

Divide into gallon size zip lock freezer bags and freeze.

ALMOND CHICKEN CASSEROLE

MAKES 2- 8X8” PANS EACH PAN SERVES 6

5 cups cooked, diced chicken breast

4 cups cooked rice

1½ cups toasted slivered almonds, divided*

1 T Lemon juice

½ tsp. white pepper

2 cans cream of chicken soup

1 cup mayonnaise

1 cup chicken broth (I use what’s left over from poaching chicken)

1-2 cans slice water chestnuts

1/2 cup onion, diced

2 cups celery, chopped

*Note: To toast almonds, bake for 10 minutes on cookie sheet in oven at 350 degrees.

Spray 2-8X8 pans with non-stick cooking spray.

Combine mayonnaise, soup, lemon juice, pepper. Add chicken, rice, 1 cup almonds, onions and celery. Blend well.

Divide and pour into 2 pans. Top with remaining almonds.

Cover tightly with foil. Seal in gallon size plastic freezer bag and freeze.

To use: Thaw in refrigerator overnight. Remove plastic bag and bake at 350º for 40 minutes, covered with foil.

If baking immediately, bake at 350 degrees for 30 minutes.

Make sure to mark outside of freezer bag with the name of the casserole and baking instructions.