Temple Isaiah

Cook/Serve
Crew Chief: Margie Kaplan

Volunteers

• Helen/Norm Licht
• Susan Caplan
• Carol Olmert
• Peter/Susan Colby
• Judy Shanks
• Nancy Solomon
• Carol Lawton

Cookie Baking:

• Jocelyn Dunbar

Hard-Boiled Eggs:

• Ellen Emold

Evening Activities

• Oversight: Lynn Gitomer

Overnight

• Kevin Assael

Menu

Macaroni & Cheese Casserole, Carrot & Onion Pancakes, Chickpea Salad, Rolls, Poppy Seed Cake

Recipes

Macaroni & Cheese Casserole

Amount	Measure	Ingredient / Preparation Method
2	Cups	Skim Milk
3	Tablespoons	Flour
1/2	Cup	Evaporated Milk -- 6 oz. can
2	Tablespoons	Mascarpone cheese
4	Ounces	Whole mozzarella
4	Ounces	Reduced fat Monterey Jack cheese
4	Ounces	Reduced fat Muenster cheese
4	Ounces	Cheddar cheese (reduced fat or whole)
		spices to taste - garlic powder, onion, basil, oregano, dry mustard, salt, pepper
20	Ounces	Dry pasta

Preheat oven to 375 degrees, and grease a 7" x 13" microwave safe casserole dish.

Cook noodles to al dente.

Whisk flour into milk and cook on low heat until flour is absorbed and the milk is slightly thickened. Add the rest of the sauce ingredients. Cook over low heat, stirring often, for about 15-20 minutes, until smooth and slightly thicker.

Combine cheese and noodles. Sprinkle top with sliced tomatoes, if desired. Mix butter with bread crumbs and sprinkle on top. Sprinkle top with desired spices - oregano, basil, parsley, garlic salt, etc.

Bake 375 degree oven, uncovered for 30-40 minutes. Bake on top of cook sheet if you are worried about spillage in your oven.

Serve hot, right from the oven, or warm up the leftovers the next day in the microwave.

NOTES : This recipes is much reduced in fat and carbs because it mixes whole cheese with lower fat ones. Low-fat cheese don't melt well, leaving the dish with an "icky" texture, if you depend entirely on low-fat cheese. Substituting whole wheat pasta for white goes a long way towards making this a healthier dish.

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

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Carrots & Onion Pancakes

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
4	Medium	Carrots, finely grated
1/2	Small	Onion, finely grated
1	Teaspoon	Fresh oregano, chopped
1	Cup	Egg Beaters (R) 99% egg substitute
1/2	Cup	Matzo Meal, whole wheat
1/8	Teaspoon	Table salt, or to taste
1/8	Teaspoon	Black pepper, or to taste
1	Serving	Cooking spray (5 one-second sprays)
1/2	Cup	Tomato sauce, heated

Stir together carrots, onion, oregano, egg substitute and matzo meal; season to taste. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water. Coat a large nonstick skillet with cooking spray and warm over medium heat.

Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side.

Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter.

Serve hot with tomato sauce on the side.

NOTES : Here is a way to create a new Hanukkah tradition with a potato-free version of latkes. Make a batch before company arrives, and rewarm them in the oven.

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

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Chickpea Salad

Serving Size: 8

Amount	Measure	Ingredient / Preparation Method
2	Cans	Chickpeas (garbanzo beans), 16-ounce can
1/2	Large	Red pepper, diced
1	Large	Green pepper, diced
1	Medium	Cucumber, diced
1/4	Cup	Olive Oil
1/4	Cup	Wine vinegar
		Salt to taste

Dice all the vegetables. Combine with chickpeas (garbanzo beans) in your serving bowl.

Either measure out your wine vinegar and oil to be precise, or hold the olive oil in your right hand and the wine vinegar in your left. Splash once with your right, once with your left and repeat three times on each side.

Then toss in some salt and stir in up. Then taste it to decide whether it needs more salt, vinegar or oil. Just be careful not to over salt it at first, because once it's over salted, you can't it back.

Refrigerate until you are ready to serve. Can be made a day ahead. Some would say it takes even better that way.

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Poppy Seed Cake

Serving Size: 16

Amount	Measure	Ingredient / Preparation Method
1	Package	White cake mix
1	Package	Vanilla instant pudding, 3.4 ounces
1/3	Cup	Poppy seeds
1	Cup	Low-fat vanilla yogurt
1/2	Cup	Vegetable oil
1/2	Cup	Dry sherry
4	Large	Eggs
1	Teaspoon	Grated lemon peel, from one lemon

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 10" tube pan w/ vegetable oil spray, then dust w/ flour.
Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, poppy seeds, yogurt, oil, sherry, eggs, and lemon zest in a large mixing bowl. Blend with 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 2 minutes more, scraping the sides down again if needed. The batter should look well combine and thickened and the poppy seeds should be well distributed. Pour the batter into the prepared pan, smoothing it out w/ the rubber spatula. Place the pan in the oven.,

Bake the cake until it is golden brown and springs back with lightly pressed with your finger, 45-50 minutes. 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 the rack, so that the cake is right side up. Allow the cake to cool completely, 30 minutes or more.

Place the cake on a serving platter and serve.

NOTES : This cake reflects many clever tricks for doctoring up a cake mix. For example, a good dose of dry sherry takes away any cake-mix flavor, keeps the cake moist and makes it a more festive dessert. The yogurt is low in fat and keeps the cake moist. The poppy seeds add texture and the lemon zest cuts through the sweetness.

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

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