by Josh Wilson

​Hunger can often be invisible. But the fact is, there are people in every single county across our nation struggling with hunger.  And according to a recent article at CNBC, those in rural areas are also being hit by a combination of high unemployment rates coupled with higher than average grocery prices. 
 
Unfortunately many of us don’t realize how widespread the problem is – even when it’s right under our nose.

​A friend who is a local school administrator was in the lunch room monitoring the students one day. He noticed a youngster eating “like a pig” making a mess of himself, the plate, and the table. He sent the boy to the office and promised to follow up at the end of the lunch shift.  After lunch he met with the boy and asked why he was making such a mess. The reply? “I was hungry.”  Our friend told the boy he was hungry too.  After all, he had to watch several groups of students eat their lunches every day before he could sit down to eat his own.  He gave the boy one chance to come up with a better reason before facing discipline.  “Well sir...last night wasn’t my turn to eat.”

​Wow - I don't think he saw that coming!
 
It's good to be reminded about the size and scope of the problem we face.  It’s also good to know that we can make a difference. FHFH offers a number of opportunities for you to become involved in the battle against hunger...

• Contribute financially
• Donate deer
• Start a chapter

 
Please help us in the fight to end hunger today!

Venison Meatballs with Chili-Cranberry Sauce
By Bobbie Jo Wasilko
He Hunts She Cooks
Cookin' Wild
 
These meatballs can be frozen in batches and added to a variety of sauces, soups, and stews or serve all of them for a block party!  Baking them in the oven on foil lined sheets makes quick cleanup, and large batches can be cooked at the same time, and the meatballs don’t fall apart.
 
Makes: 2 pounds = approx.45 mini meatballs
 


BASE MEATBALL RECIPE:
 

• 2 lb. Ground Venison (or any wild game), keep the ground venison cold!
• 2 Eggs, lightly beaten
• 1/2 to 3/4 cup crushed Corn Flakes (adjust based on how the mixture is looking, add if more binder is needed to shape meatballs, otherwise, stick to 1/2 cup)
• 1/4 cup Italian Seasoned Bread Crumbs (or plain + 2 tablespoons dried parsley and 1 tablespoon dried oregano)
• 1 tbs. Garlic Powder
• 1 tbs. Onion Powder
• 1/3 cup finely minced White or Yellow Onion
• 4 tbs. Worcestershire Sauce
• 1 tsp. Kosher Salt
• 1 tsp. Fresh Ground Black Pepper

 
Preheat the oven to 350ºF. 
 
1. Lightly beat the eggs.
2. Crush corn flakes to medium ground in a sealed zip lock bag
3. Add all the ingredients to a large bowl and mix. 
4. Using a small ice cream scoop, portion out about 48 meatballs, then roll in between palms to shape.
5. Line a baking sheets with foil and add meatballs. 
6. Place the baking sheet on the middle rack and bake in the oven for 7 minutes then gently roll meatballs over with a fork and bake for an additional 7 minutes. 
7.  Remove and leave on the baking sheets to cool COMPLETELY. 
 
 *Freeze in batches in zip lock bags with as much air removed as possible or vacuum bags and use directly from the freezer and place in sauces, soups or stews. 
 
 
 SAUCE: CHILI-CRANBERRY SAUCE: 
 
**About 48 Pre-Cooked Frozen Meatballs 
 

• 1 can Whole Cranberry Sauce (14 ounce)
• 1 bottle Chili Sauce
• 1/3 cup Dried Onion Flakes
• 1/3 cup Brown Sugar
• 1/4 cup Ketchup
• A splash of Worcestershire Sauce

 
Preheat the oven to 350ºF
 
For Oven Baked:

• Add all the sauce ingredients and mix thoroughly.
• Pour the sauce into a 9x13 glass baking dish.
• Add the frozen or fresh meatballs.
• Bake, covered for 35 minutes, then remove the covering and bake another 10 minutes.
• Serve with steamed rice.

 
For the Crockpot:

• Add all the ingredients and stir.
• Add the meatballs.
• Cover and cook on lowest setting for about 90 minutes.

Serve with steamed rice and sautéed green beans or as a pot luck for a large cocktail party.
 
**When hubby wants to go hunting, I mix all the ingredients, including the frozen meatballs and pour it into a foil pan, and place raw green beans on top. I seal it with aluminum foil.  When Hubby comes back to camp at the end of the hunting day, he places the pan in the Camp Chef oven at 300º and allows it to bake while he gets himself cleaned up. Forty-five minutes later, he serves them with 3 cups minute rice… his hunting buddies love it and there is little clean-up and cooking for him to do.

FHFH was pleased to be a part of the 2016 Washington County Gives Fundraising event on Tuesday, May 3. This was an online only funding event initiated through the Community Foundation of Washington County, MD where over 70 non-profits based in Washington County took part.  Washington County Gives was one of many local community fundraising events in honor of the national event – Give Local America. 

Together we raised over $4,000 for the cause!  THANK YOU to all who were able to support our mission with a gift during the Give Local America Campaign.

Pictured above, FHFH set up a booth along with other non-profits on May 4 in downtown Hagerstown, MD to help celebrate the success of the fundraising event.  Attendees could receive information about how FHFH works and take their shot at a 3-D deer with toy nerf equipment.

FHFH Coordinators, Mike Amoss (Harford County FHFH, MD) and Venus Arbuckle (Cecil County FHFH, MD) met with Matt Wilson (FHFH Program Director) on Wednesday, March 30 to plan activities for their chapters for this coming fall. 

A great space to meet was generously provided by Cargill Salt of White Marsh, MD.

We welcome Dan Miller to FHFH as our newest chapter coordinator!  Dan is the coordinator for the Mon-Fayette FHFH chapter in West Virginia.
 
Inspired by a passion for the outdoors and compassion for the needy, Dan joins our other FHFH coordinators who are making a difference to the hungry in their communities.
 
You can find Dan and the rest of our local chapter coordinators by CLICKING HERE. We encourage you to reach out and support them!