Temple Isaiah

Cook/Serve
Crew Chief: Robin Wolf

Volunteers

• Carol Mann
• Linda Waldroup
• Lynn Golde
• JoAnn Lieberman
• Val Davidson
• Joanne Zinman

Cookie Baking:

• Bette Kaplan

Hard-Boiled Eggs:

• Bette Kaplan

Staple Shopping:

• Sue Adler-Bressler

Weekend Breakfast:

• Gary Beitch
• Cynthia Schaffer

Evening Activities

• Oversight: Lori Sherman

Overnight

• Larry & Josh Downes

Menu

Easy Cheese Lasagna, Ginger Orange Carrots, Creamy Cole Slaw, Applesauce Cake

Recipes

Easy Cheese Lasagna

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
1	Jar	Spaghetti sauce (28 ounces)
6		Lasagna noodles (uncooked)
15	Ounces	Fat-free ricotta cheese
2	Cups	Raw vegetables (mushrooms/broccoli, bell pepper) steamed
8	Ounces	Mozzarella cheese

Preheat oven to 375 degrees. Spray 11" x 7" baking dish w/ Pam. Spread 1/2 of the spaghetti sauce on bottom of dish, arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, vegetables & 1/2 of the mozzarella cheese. Top w/ remaining noodles in a single layer. Spread evenly w/ remaining sauce.

Cover dish w/ foil. Bake about 1 hour. Sprinkle w/ remaining mozzarella cheese. Bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

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

---

Ginger Orange Carrots

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
3	Cups	Carrots (sliced)
1/4	Cup	Chicken broth
1/4	Cup	Orange juice
1	Teaspoon	Ginger root -- shredded or 1/4 teaspoon ground
2	Teaspoons	Margarine

Combine carrots and broth in medium saucepan. Cover and simmer until almost tender, about 10 minutes. Add orange juice and ginger; simmer uncovered until carrots are tender, about 2 to 3 minutes more. Remove from heat; add margarine, stirring until melted.

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

---

Creamy Cole Slaw

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Cup	Mayonnaise (low fat)
1	Tablespoon	Cider vinegar
1	Tablespoon	Splenda
1	Teaspoon	Garlic - minced
1	Teaspoon	Ground white pepper
1	Teaspoon	Salt
1-1/2	Pounds	Carrot
1	Head	Cabbage - shredded

To make dressing: in a small bowl, mix together the mayonnaise, vinegar, sugar twin, garlic, pepper and salt. Set aside.

To make cabbage mixture: In a large bowl, toss the carrots and cabbage. Immediately pour the dressing over the cabbage; mix and toss until all of the veggies are well-coated. Cover the bowl and refrigerate until the vegetables wilt just a little. The flavors blend even better if you let the slaw marinate in the refrigerator for about 1 hour.

Toss again before serving to redistribute any dressing that has settled in the bottom of the bowl.

---

Applesauce Cake

Serving Size: 16

Amount	Measure	Ingredient / Preparation Method
2-1/4	Cups	Unsweetened applesauce
1/3	Cup	Egg Beaters® 99% egg substitute
1-1/2	Teaspoons	Baking soda
1/2	Teaspoon	Cloves
1/2	Cup	Water
1	Cup	Fresh cranberries -- optional
1-1/2	Cups	Sugar (or Splenda)
3/4	Teaspoon	Cinnamon
1/2	Teaspoon	Allspice
1	Cup	Raisins
1/2	Cup	Walnuts (chopped) -- optional

Preheat oven to 350 degrees. (If baking in glass pan, preheat to 325 degrees)

Beat applesauce and sugar (or Splenda) together until well blended.

Add Egg Beaters and water. Beat well.

Sift together the flour, baking soda, and spices into separate mixing bowl. Slowly add dry ingredients to batter and beat just until blended.

Add raisins, cranberries (optional) and walnuts. Mix gently until blended. Pour into 9" x 13" baking pan, sprayed with Pam. Bake at 350 degrees for about 55 minutes, or until toothpick comes out clean.

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

---

Back to main Winter Nights page