Cook/Serve
Crew Chief: Judy Berg
Volunteers
- Tammy Neben
- Cindy Coleman
- Doris McMullen
- Amy Skepner
- Amy Faltz/Tony Crea
- Arlene Jacobs
Cookie Baking:
- Claudia Long
Hard-Boiled Eggs:
- Amy Faltz
- Oversight: Arlene Jacobs
- Sandy Anderson
- Maya Rappaport
- Sherry Berkman
- Harmon Burstyn
- Jack Bookbinder
- Jodi Schiller
- Suzanne Cerny
- Doris Omi
- Brian Purcell
Menu
Penne with Meatballs, Green Salad, Dinner Rolls, Chocolate Chocolate Chip Cake
Recipes
Penne with Meatballs
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| Simple Marinara Sauce | ||
| 1 | Small | Onion, chopped |
| 2 | Cloves | Garlic, chopped |
| 1 | Stalk | Celery, choped |
| Salt, to taste | ||
| Pepper, to taste | ||
| 2 | Cans | Crushed tomatoes, 32-ounce can |
| 2 | Bay leaves, dry | |
| 1/2 | Cup | Chicken stock |
| Meatballs | ||
| 1 | Pound | Ground beef |
| 1/4 | Cup | Onion, finely chopped |
| 1 | Tablespoon | Garlic, chopped |
| 1 | Egg | |
| Salt and pepper | ||
MARINARA SAUCE: Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer covered on low heat for 1 hour. Remove bay leaves and check for seasoning. Remove bay leaves and puree sauce until smooth. Add meatballs and continue cooking.
MEATBALLS: Combine ingredients and form meatballs. Brown meatballs in olive oil and add to the sauce. Simmer covered for about an hour.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and the date.
Chocolate Chocolate Chip Cake
Serving Size: 16
| Amount | Measure | Ingredient / Preparation Method |
| 1-1/2 | Cups | Self-rising flour |
| 1 | Teaspoon | Baking powder |
| 1 | Teaspoon | Vanilla extract |
| 1/2 | Cup | Canola oil |
| 3/4 | Cup | Sugar |
| 3/4 | Cup | Sugar substitute |
| 1 | Teaspoon | instant coffee -- microwaved in 3/4 C water for 1 minute |
| 1 | Egg | |
| 1/4 | Cup | Egg Beaters® 99% egg substitute |
| 3/4 | Cup | Chocolate chips |
| 1/2 | Cup | Wheat flour |
| 1/2 | Teaspoon | Baking soda |
| 1/2 | Cup | Cocoa |
| 1/2 | Cup | Apple sauce |
Preheat oven to 350 degrees. Place all ingredients in a large mixing bowl. Mix until thoroughly blended. Spray a bundt pan with oil. Pour batter into pan. Bake about 40 minutes, until toothpick inserted in the center comes out clean.
Note: Bring to the Temple wrapped in foil clearly marked with name of item.