Cook/Serve
Crew Chief: Guido and Ruth Rosenberg
Volunteers
- Deborah/Bruce Boyer
- Phyllis/Reid Edwards
- Bill/Cindy Frankel
- Steve/Jerri Schwartz
- Donna/Seth Moldoff
- Karen/Richard Horn
Cookie Baking:
- Karen Fessel
Staple Shopping:
- Rosemarie Frydman
- Oversight: Elise Trumbull
- Volunteers: To be named
- Ben Horenstein
- Harvey Ceasar
Menu
Crisy Baked Barbecued Chicken, Cous-Cous Casserole, Green Salad, Dinner Rolls, Better For You Pound Cake
Recipes
Crispy Baked Barbecued Chicken
Serving Size: 6
| Amount | Measure | Ingredient/Preparation Method |
| 1/2 | Cup | Bread crumbs |
| 1 | Teaspoon | Brown sugar |
| 1 | Teaspoon | Chili powder |
| 1/2 | Teaspoon | Garlic powder |
| 1/4 | Teaspoon | Dry mustard |
| 1/4 | Teaspoon | Celery seed |
| 1/8 | Teaspoon | Cayenne pepper |
| 2-1/2 | Pounds | Whole chicken, cut up |
| 1/4 | Cup | Margarine, melted |
Preheat oven to 350 degrees.
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed, and cayenne pepper.
Season chicken with salt and pepper.
Brush each chicken piece with melted margarine.
Roll in crumb mixture to coat. Arrange chicken, skin side up and so pieces don't touch, in a shall baking pan. Sprinkle with any remaining crumb mixture.
Bake, uncovered in a 375 degree oven about 50 minutes, or until tender. Do not turn.
Place in foil pan, cover with foil. Mark with recipe name and date.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Couscous Casserole
| Amount | Measure | Ingredient/Preparation Method |
| 1-1/2 | Cups | Water |
| 1 | Cup | Coucous |
| 1 | Can | Black beans, 15 ounces, drained |
| 1 | Can | Corn, 8.75 ounces, drained |
| 1 | Can | Water chestnuts, sliced & drained |
| 1/2 | Red bell peper, chopped | |
| 1/2 | Cup | Green onions, minced |
| 1 | Jalapeno, minced | |
| 1 | Cup | Part-skim ricotta cheese |
| 2 | Tablespoons | Balsamic vinegar |
| 2 | Teasopoons | Sesame oil |
| 1 | Teaspoon | Ground cumin |
Heat water in a small saucepan to boiling. Remove from heat, add couscous and mix well. Cover and let stand for 5 minutes or until liquid is absorbed and couscous is tender.
Add black beans and next 5 ingredients and mix well.
Combine ricotta cheese, vinegar, oil and cumin and mix well.
Combine couscous mixture and ricotta mixture. Spoon into an 11x7-inch baking dish sprayed with nonstick cooking spray. Bake uncovered at 350 degrees for
25 minutes or until heated through.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Better For You Pound Cake
Serving Size: 16
| Amount | Measure | Ingredient/Preparation Method |
| 1 | Package | Yellow Cake Mix |
| 1-1/2 | Cups | Buttermilk |
| 1/3 | Cup | Applescause |
| 4 | Large | Egg whites |
| 1 | Tablespoon | Flour, all-purpose |
| 1/2 | Cyo | Condensed milk, sweetened, reduced fat |
| 1/2 | Cup | Sliced almonds, toasted |
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 12-C Bundt pan w/ Pam. Set the pan aside.
Place the cake mix, buttermilk, applesauce, egg whites, and flour in a large mixing bowl. Blend w/ an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl w/ a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-blended.
Pour the batter into the prepared pan, smoothing it out w/ the rubber space and place it in the oven.
Bake the cake for 35-40 minutes until it springs back when lightly pressed with your finger and starts to pull away from the sides. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in the top and sides of the cake w/ a wooden skewer or toothpick. Brush the cake generously all over with the sweetened condensed milk. Sprinkle w/ the toasted almonds. Lightly cover the cake w/ plastic wrap and store in the refrigerator overnight. The next day, slice and serve, w/ fresh fruit.
Store the cake, covered in plastic wrap, at room temperature, for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
NOTES : To Toast Almonds: Preheat oven to 350 degrees. Spread them out in one layer on a baking pan. Stir once or twice with a meal spatula or a long wooden spoon while toasting. Cook for 2 to 3 minutes.
Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.