Temple Isaiah

Cook/Serve
Crew Chief: Casey Sasner

Volunteers

• Linda Friedman
• Karen Maas
• Sohelia Smith
• Vicki Abeles
• Rosemarie Frydman
• Tina DeStephen
• Caro Simon

Cookie Baking:

• Tia Lenberg

Hard-Boiled Eggs:

• Suzanne Cerny

Staple Shopping:

• Linda Bandler
• Mike Bandler

Evening Activities

• Oversight: Kim Drucker

Overnight

• Peter Bluford, Dave Solomon

Menu

Beef Tzimmes, Foil-Roasted Herb Potatoes, Simple & Light Garden Salad with Dressing, Dinner Rolls, Blueberry Cheesecake

Recipes

Beef Tzimmes

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
3/4	Pound	Sweet potato (peeled)
1	Large	Brisket
1	Pound	Mixed dried fruit (prunes, peaches, apricots)
1	Teaspoon	Salt
1/2	Cup	Honey
1	Large	Onion
2	Tablespoons	Olive oil
2	Tablespoons	Flour
1	Bag	Small cleaned carrots

Slice vegetables 1" thick (small carrots may be left whole). Season meat to taste and sear on all sides in heavy Dutch Oven or heavy saucepan.

Add vegetables and dried fruit to the meat. Add salt, honey, onion and water to cover. Bring to the boiling point and skim the foam off the top.

Reduce heat and simmer. Cook uncovered for approx 2 1/2 to 3 hrs depending on size of meat (until the meat is tender to the fork). More water may be added if required. Taste and correct the seasoning. Make a roux of the olive oil and flour and add to mixture.

Turn into a casserole or baking dish and bake in preheated moderate oven (350 degrees) for 30 minutes or until brown on top. You can make this earlier and set aside and put in oven before serving, if desired.

NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.

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Foil Roasted Herb Potatoes

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Pound	Potatoes (Yukon Gold, cubed)
2	Tablespoons	Olive oil
2	Sprigs	Rosemary
2	Sprigs	Oregano
2	Sprigs	Thyme
1	Teaspoon	Paprika
		Salt and pepper to taste

Preheat the oven to 400 degrees F. Tear four large sheets of foil. Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly.

Put all packets on a baking sheet. Roast the potatoes in the oven for 35 minutes.

NOTES : Bring the potatoes to the Temple in the foil with date marked on packets.

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Simple & Light Garden Salad with Dressing

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
2	Heads	Romaine or iceberg lettuce (torn into pieces)
8		Baby carrots
1		Cucumber
1		Red pepper (c+ut into pieces)
		Olive oil
1		Lemon
		Garlic salt
		Dried basil

Prepare romaine by separating strips (or iceberg), washing well and spinning in salad spinner. Prepare and place lettuce, carrots, cucumber and red pepper in salad bowl.

Splash some olive oil into the salad bowl. Squeeze half a lemon into the bowl. Shake some garlic salt (amount depends on your preference).

Toss salad with salad tongs. Do the process again with another splash of olive oil, squeezing the other half of the lemon, and then adding more salt.

Add dried basil at the end, if you like.

NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.

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Blueberry Cheesecake Pie

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
1	Cup	Graham cracker crumbs
3	Tablespoons	Honey (divided)
1	Container	Orange yogurt (8 ounces)
4	Ounces	Cream cheese (from an 8-ounce package)
3/4	Cup	Non-fat cottage cheese
1	Tablespoon	Corn Starch
2		Eggs
2	Cups	Fresh blueberries (or frozen and thawed)

Preheat oven to 350 degrees. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. (or use a prepared graham cracker crust)

In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture.

Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1-1/2 cup blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.

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