Temple Isaiah

Cook/Serve
Crew Chief: Jill Douglas

Volunteers

• Ellen Kirmayer
• Francis Singer
• Sandi Altman
• Eric/Cheryl Kohleriter
• Nora Fishbach
• Mindy Becker
• Wendy/Mo Levich
• Pam Franklin

Cookie Baking:

• Jill Jacobson

Hard-Boiled Eggs:

• Dana Gill

Staple Shopping:

• Lawrence Migdale

Evening Activities

• Terri Bookbinder
• Joanni DeVries
• Linda/Mal Mendelson
• Jamie Gracer
• Jan Trzesniewski
• Robbie Dunbar

Overnight

• Eric & Cheryl Kohleriter

Menu

Beef Stroganoff, Dilled Whole Green Beans, Simple & Light Garden Salad w/ Dressing, Banana Cake

Recipes

Beef Stroganoff

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
2	Pounds	Pepper steak (cut into 2-inch strips)
1/3	Cup	Flour
1	Teaspoon	Salt
1	Tablespoon	Flour
1	Large	Onion (chopped)
2	Cups	Canned beef broth
2	Cups	Mushrooms (sliced)
6	Ounces	Sour cream (parve)
2/3	Package	Wheat egg noodles (or egg noodles or brown rice)

Combine flour, salt, and beef in a large zip-top plastic bag. Shake to coat beef with flour mixture. Set up pot with water to boil to cook the noodles (or rice)

Melt margarine in Dutch oven or skillet. Add onion to pan; saute' 2 minutes or until tender.

Add beef and flour mixture to pan; saute; until beef is browned, turning every once in a while. This step will move quickly if you're cooking in a cast iron skillet or Dutch oven.

Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook on low-medium heat (simmering), 10-30 minutes, until meat and mushrooms are tender. Why the wide range in time? Because depending on the cut of meat, it can take as little as 10 minutes, and as long as 30 minutes, to achieve the end result you want - tender meat. Meanwhile cook the noodles or rice.

Lower the heat to low. Gradually stir in parve sour cream. Cook, uncovered, 1 minute or until heated. Important - DO NOT BOIL! It also works just to turn the pan off before putting in the sour cream, because the residual heat does the trick.

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

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Dilled Whole Green Beans

Serving Size: 4

Place 2 cups water in a large saucepan, place a collapsible steamer basket on bottom of pan, arrange beans evenly on basket, and cover tightly. Bring water to a boil and steam beans 6 minutes or until just tender-crisp. mixture.

In a small bowl, combine remaining ingredients. Place cooked beans in a serving bowl and toss with the margarine-mustard mixture.

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

Amount	Measure	Ingredient / Preparation Method
1	Pound	Green beans
1	Tablespoon	Margarine
2	Teaspoons	Dijon mustard
1/2	Teaspoon	Dried dill weed
1/8	Teaspoon	Salt

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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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Banana Cake with Creamy Butter Frosting

Serving Size: 12

Amount	Measure	Ingredient / Preparation Method
2-1/2	Cups	Flour
1-1/2	Cups	Sugar
1-1/2	Teaspoons	Baking powder
1	Teaspoon	Baking soda
1	Teaspoon	Salt
1/2	Cup	Margarine -- softened
1	Cup	Banana -- squashed
2/3	Cup	Buttermilk
2		Eggs
1	Teaspoon	Vanilla
6	Tablespoons	Butter
4-1/2	Cups	Powdered sugar, sifted
1		Egg
1-1/2	Teaspoons	Vanilla

Preheat oven to 350 degrees. Grease and lightly flour 2 9" x 1 1/2" round baking pans.

In a mixer bowl combine the flour, sugar, baking powder, soda, and salt.
Add margarine and banana; beat on low speed of electric mixer until combined.

Add buttermilk, eggs, and vanilla; beat 2 minutes on medium speed.

Turn batter into prepared pans. Bake for 30 minutes or until done. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly.

In a small mixer bowl beat 6 T butter until light and fluffy. Gradually add about 1/2 of the powdered sugar, beating well. Beat in the egg and the vanilla.

Gradually beat in remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency. Frost cooled in the middle and then around the top and the sides.

Place the cake on a disposal platter and cover in foil. Please mark with the name of the dessert and the date prepared.

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

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