Temple Isaiah

Cook/Serve
Crew Chief: Greta Frantz

Volunteers

• Laura Finnerty
• Jeff Klurfeld
• Marilyn Hirsch
• Dayle Ross
• Sue/Dave Bressler
• Cheryl Pincus

Cookie Baking:

• Tyra Brodsky

Weekend Breakfast

• Susan Radke
• Lynn Epstein

Evening Activities

• Oversight: Debby/Simone Weinstein

Overnight

• Robert Friedberg
• Steve Weinzimmer

Weekend Supervision & Activities

• Elise Trumbull
• Bonnie Kennedy
• Paula & Alison Pretlow
• Ella & Jackie Saniksov

Drivers

• Pierre Hirsch
• Paula Pretlow
• Nadav Rave

Menu

Chicken Diable, Easy Beans & Cranberries, Herb Tomato Salad, Rolls, Frosted Carrot Cake

Recipes

Chicken Diable

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Whole	Chicken, cut up
1/2	Cup	Olive oil
1/2	Cup	Honey
1/4	Cup	Mustard
1	Teaspoon	Salt
1	Teaspoon	Curry powder

Wash chicken pieces; pat dry; remove skin. Heat olive oil in a shallow baking pan; stir in remaining ingredients, except chicken.

Roll chicken pieces in olive oil mixture to coat both sides. Then arrange, meaty side up, in a single layer in the same pan. Bake in moderate oven, 350 degrees for 1 hour, or until chicken is tender and richly glazed.

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

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Easy Green Beans & Cranberries

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Pound	Green beans
1	Teaspoon	Grated orange peel
2	Tablespoons	Honey
1/2	Cup	Dried cranberries

In a saucepan of boiling water, cook green beans and orange peel until beans are crisp-tender. Drain. Stir in honey. Top with cranberries.

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

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Herb Tomato Salad

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
3	Tablespoons	Red wine vinegar
4	Teaspoons	Extra-virgin olive oil
1/2	Teaspoon	Sugar
1/2	Teaspoon	Salt
1/2	Teaspoon	Dijon mustard
1/4	Teaspoon	Freshly ground pepper
4		Tomatoes -- sliced
1		Red Onion -- thinly sliced and separated into rings
2	Tablespoons	Fresh parsley
1	Tablespoon	Chopped fresh oregano
1	Teaspoon	Chopped fresh thyme

Whisk the vinegar, oil, sugar, salt, mustard and pepper in a small bowl. Arrange tomatoes and onion rings on a plate, drizzle with dressing and sprinkle with remaining herbs. Cover with plastic wrap and let stand at room temperature to allow the flavors to blend.

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

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Frosted Carrot Cake

Serving Size: 10

Amount	Measure	Ingredient / Preparation Method
3/4	Cup	All-purpose flour
2/3	Cup	Whole wheat flour (or other brand)
1	Teaspoon	Baking soda
1	Teaspoon	Ground cinnamon
1/2	Teaspoon	Table salt
1	Large	Egg
2	Medium	Egg whites
3/4	Cup	Honey
1/4	Cup	Vegetable oil
1	Tablespoon	Fresh lemon juice
3	Cups	Carrots, grated
3	Ounces	Light cream cheese, softened
3	Tablespoons	Powdered sugar
1/2	Teaspoon	Vanilla extract

Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.

In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.

Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.

Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.

NOTES : Vegetables in cake? Sure! They add wonderful moistness and natural sweetness to the mixture.

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

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