My Brother's Table

Tower School has a long-standing commitment (27 years!) to cooking and serving meals at My Brother's Table, in Lynn MA. Families volunteer to cook and serve meals on the first Wednesday of every month. Our fourth grade families lead the effort, but TSPA Co-chairs Tess Bauta, Valerie Cohen, along with Tower's Fred Shepard, encourage participation from all families.

Deliver Meals to Tower

To transport meals from home to Tower, please use a recyclable foil pan or pick up one of the large pans provided by My Brother's Table. Pans will be located outside of the front office on the Friday morning before our scheduled dates. Meals should be delivered to Tower School at 8:00 on Wednesday morning, and labeled with your name and "MBT."

Volunteer Information

If your family has volunteered to serve meals, please arrive at 5:00 pm, prepared to prep, serve food, scrub pots, wipe tables and clean up. Open footwear is not permitted. Children ages 6 and older are welcome to help with close supervision by their parent. Parents participate no matter the age of the children.

My Brother's table is located at 98 Willow Street, Lynn MA 781-595-3224. A carpool, leaving Tower's lower lot at 4:15 and returning to Tower by 8:00 pm can often be arranged. To express your interest in carpooling, please contact Fred Shepard in advance.

Recipes for My Brother's Table

10/2/19 | Nana's Mac 'n Cheese with Ham

Meals are to be delivered to Tower's main lobby by 8:00 am on October 2, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

3 box penne
6 T butter
Pepper
2 lb sliced American cheese
2-8 oz bag shredded 6-cheese Italian (we use Sargento brand or Trader Joes Quatro Formaggio but any similar works fine)
2 lb ham steak cut approximately 3/4" thick
4 cups milk
Italian bread crumbs (enough to sprinkle on top)

Steps

Cook pasta according to package directions, rinse in cold water, drain.

Grease pan

3 Layers

- 1/3 Pasta

- Dot with butter, Pepper, 1/3 ham cubes, 1/3 shredded cheese, layer of American cheese

Repeat so that there are 3 layers

Pour Milk

Sprinkle Bread Crumbs

My Brother's Table will heat all casseroles.

11/6/19 | Easy Chili

Meals are to be delivered to Tower's main lobby by 8:00 am on November 6, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

2 large green peppers, diced
2 large red peppers, diced
2 tsp chopped garlic
2 medium onions, chopped
4 T oil
5 lbs ground beef
5 (8 oz) cans tomato sauce
4 T chili powder
2-14.5 oz cans red kidney beans
Please also bring 2 bags of shredded cheddar cheese and 2 bags of tortilla chips to be served with the meal

Heat olive oil in a large stockpot or Dutch oven over medium high heat.
Add ground beef garlic, and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Add diced peppers, tomato sauce and chili powder.
Simmer covered, for approximately 20 minutes, stirring frequently.

Add kidney beans, and simmer for another 20 minutes, uncovered, stirring frequently.

12/4/19 | Best Baked Ravioli

Meals are to be delivered to Tower's main lobby by 8:00 am on December 4, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

3 bags 25 oz. regular sized cheese ravioli
3 jars spaghetti or marinara sauce
4 cups shredded mozzarella
4 cups fresh baby spinach
1 cup Parmesan cheese

Steps

Spray bottom of pan with cooking spray
Spread 1 cup of sauce on bottom of dish.
Arrange half of the frozen ravioli in a single layer over the sauce
Top with half of the remaining sauce and half of the mozzarella cheese.
Spread spinach over cheese and repeat layer, starting with ravioli, sauce, and mozzarella cheese.
Sprinkle the top with parmesan cheese.

MBT will bake all casseroles.

2/5/20 | Picadillo

Meals are to be delivered to Tower's main lobby by 8:00 am on February 5, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

3 lbs ground beef
2 large onions
2 large green peppers, chopped
4 garlic cloves, chopped
1/4 tsp crushed red pepper
2 14 oz cans tomato sauce
1 cup raisins
2 tsp salt
Pepper to taste
4 tsp chili pepper
1/2 tsp ground cumin
Dash ground cloves
Dash ground cinnamon
½ cup sliced pimiento stuffed olives

Steps

Brown beef with onions, garlic and green pepper.
Add remaining ingredients and simmer for 20 minutes.

Consistency should be similar to chili. (Add more tomato sauce or water if too thick). This dish will be served over rice which will be provided by My Brother's Table.

3/4/20 | One Pot Beef Stew

Meals are to be delivered to Tower's main lobby by 8:00 am on March 4, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

You can make this beef stew in the oven or a slow cooker.

Ingredients

6 pounds beef stew meat cut into 1 1/2-inch cubes
3 cans tomato paste
1/3 cup balsamic vinegar
¼ cup all-purpose flour
Coarse salt and ground pepper
3 medium onions, cut into 1-inch chunks
4 pounds small white or red new potatoes, well scrubbed, halved if large
2 pounds carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Preheat oven to 350 degrees.
In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 6 cups water.
Bring to a boil.
Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

NOTE: Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

4/1/20 | Slow-Cooker Stroganoff

Meals are to be delivered to Tower's main lobby by 8:00 am on April 1, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

4-5 lbs cubed beef stew meat
4 (10.75 oz) can condensed golden mushroom soup
2 medium white onions, chopped
3 T Worcestershire sauce
1 cup water
2- 8 oz containers of cream cheese
5 packages of egg noodles, uncooked (will be brought to MBT and prepared there)

Directions

In a slow cooker, combine meat, soup, onion, Worcestershire sauce and water.
Cook on low setting for 8 hours, or on high for 5 hours.
Stir in cream cheese.

5/6/20 | Taco Casserole

Meals are to be delivered to Tower's main lobby by 8:00 am on May 6, or placed in the lower school kitchen refrigerator the night before. Our TSPA Co-Chairs, Valerie Cohen and Tess Bauta, will deliver the meals to My Brother's Table.

Ingredients

4 lbs ground beef
3 cans spicy chili beans in sauce, undrained
4 jars Mild salsa (chunky style if possible)
1 bag coarsely broken tortilla chips
2- 16 oz sour cream
3- 8 oz bags shredded cheddar cheese

Directions

In large skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked.
Stir in beans and 2 jars of salsa.
Heat to boiling, stirring occasionally.
In ungreased MBT pan, place broken tortilla chips.
Top with beef mixture.
Spread with sour cream.
Add remaining 2 jars of salsa and sprinkle cheese.

MBT will bake this casserole.

6/3/20 | Picadillo

New instructions this month, due to Coronavirus:

Please email Tess Bauta or Valerie Cohen to express your interest in preparing the meal for My Brother's Table
Please prepare and package in a disposable foil tin or put in large Ziploc bags (after completely cooled)
Cooks are all volunteers, not specifically 4th grade families this month
Drop off meals at the Bauta's (in Nahant) or the Cohen's (in Marblehead) on Tuesday, June 2nd
Tess and Valerie will pick up meals from volunteers' doorstep with advance arrangement (Tuesday, June 2nd)
Homemade desserts also welcome. Please wrap for single serving in plastic wrap or Ziploc bag
Juice Boxes are needed as well—a nice option for everyone who would like to help but don't like to cook.

Ingredients

3 lbs ground beef
2 large onions
2 large green peppers, chopped
4 garlic cloves, chopped
1/4 tsp crushed red pepper
2 14 oz cans tomato sauce
1 cup raisins
2 tsp salt
Pepper to taste
4 tsp chili pepper
1/2 tsp ground cumin
Dash ground cloves
Dash ground cinnamon
½ cup sliced pimiento stuffed olives

Steps

Brown beef with onions, garlic and green pepper.
Add remaining ingredients and simmer for 20 minutes.

Consistency should be similar to chili. (Add more tomato sauce or water if too thick). This dish will be served over rice which will be provided by My Brother's Table.