Cook/Serve
Crew Chief: Ellen/Steve Ellis
Volunteers
- Frank Krisnowich
- Roberta Fudim
- Melissa Jakubowitz
- Winne/Joe Shamash
- Debbie/Simone Weinstein
- Barbara Pearl
- Marvin Bernstein (serve)
- Adeline Matzkin (serve)
Bake Cookies:
- Jill Tarkoff
Hard-Boiled Eggs:
- Susan Mautner
Staple Shopping:
- Ellen Emold
- Laura Cobrin
- Julie Candau
- Steacy Luchessi
Menu
Apricot Chicken, Oven Roasted Garlic Potatoes, Angel Hair Pasta Salad, Dinner Rolls, Apple Crisp
Recipes
Apricot Chicken
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Whole chicken, cut up in pieces | |
| 1 | Bottle | Russian salad dressing |
| 1 | Pkg | Onion soup mix |
| 1 | Jar | Apricot preserves |
| 1/3 | Cup | Hot water |
Place chicken, skin down, in baking dish. In separate bowl, mix soup with hot water until dissolved. Add dressing and preserves. Mix well.
Spoon half of mixture over chicken. Bake at 350 degrees for 45 minutes. Turn chicken and spoon rest of mixture on top. Bake another 45 minutes. Baste occasionally.
Source: Ellen Berstein-Ellis
NOTES : It's really easy and delicious.
Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Oven Roasted Garlic Potatoes
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Pounds | Red potatoes |
| 3 | Tablespoons | Olive oil |
| 2 | Cloves | Garlic |
| Salt and pepper to taste | ||
| Herbs, to taste |
Preheat oven to 425 degrees. Spread 1 tablespoon of olive oil onto a baking pan-a glass 9x13 pan works well.
Wash potatoes, then cut into 3/4 - to 1-inch wedges or cubes and place in pan. Mince or crush garlic and add to pan. Sprinkle a little salt and pepper and add your favorite herbs. Rosemary, basil, thyme and oregano work well-but feel free to get creative!
Add the rest of the olive oil and toss the ingredients with a large spoon until all of the potatoes are coated in oil and the herbs and garlic are evenly distributed.
Arrange potatoes with the skin side down so the cut sides will develop a nice crust as they bake. Cover pan with aluminum foil and bake for 20 minutes. Take pan out of oven, remove aluminum foil and flip potatoes with a spatula. Bake uncovered for 15 minutes more. Let stand 5 minutes before serving.
Source:
"Ellen Ellis - SHARE"
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and the date.
Angel Hair Pasta Salad
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 8 | Ounces | Angel hair pasta |
| 2 | Tablespoons | Oil |
| 1 | Cup | Slivered Almonds |
| 1/4 | Cup | Sesame seeds |
| 1/3 | Cup | Olive oil |
| 1/4 | Cup | Sugar or Splenda |
| 1/4 | Cup | Apple cider vinegar |
| 1 | Teaspoon | Salt |
| 1/2 | Small | Red cabbage, shredded (optional) |
| 6 | Scallions, chopped | |
| 8 | Ounces | Water chestnuts, canned |
Cook pasta according to package directions, drain and set aside.
Heat 2 T oil in a small skillet over medium-low heat. Add almonds & sesame seeds. Sauté' until slightly brown, stirring occasionally. Set aside.
Combine oil, sugar, vinegar, and salt in a jar. Cover tightly and shake. Set aside.
Combine cabbage, scallions, water chestnuts, and pasta in a large bowl. Add almonds and sesame seeds. Refrigerate.
Toss salad with dressing right before serving. Tastes just as good the next day.
NOTES : You could cook up 16 ounce of pasta and offer plain spaghetti as a "kid-friendly" alternative.
Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.
Apple Crisp
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 6 | Applies, peeled and thinly sliced (about 6-8 medium) | |
| 1/2 | Cup | Raisins -- dried cranberries |
| 1/3 | Cup | Maple syrup |
| 1 | Tablespoon | Lemon juice |
| 1 | Teaspoon | Vanilla extract |
| 1/2 | Teaspoon | Ground cinnamon |
| 1/4 | Teaspoon | Ground nutmeg |
| 1 | Cup | Old Fashioned Oats, uncooked |
| 3/4 | Cup | Brown sugar |
| 1/3 | Cup | Flour |
| 1 | Teaspoon | Ground cinnamon |
| 1 | Teaspoon | Salt |
| 4 | Tablespoons | Margarine (1/2 stick), melted |
Preheat oven to 375ºF. Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.
In a large bowl toss the apple slices together with the dried cranberries or raisins, maple syrup, lemon juice, cinnamon and nutmeg. Spread evenly in the baking dish.
Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit.
Bake for 35 to 40 minutes or until the fruit is tender. Remove from oven and let rest for 20 to 30 minutes. Serve with vanilla ice cream, whipped cream, or Cool Whip if desired.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.