Temple Isaiah

Cook/Serve
Crew Chief: Carol Goldman

Volunteers

• Reutlinger
• Barbara Rogan
• Carol Goldman

Bake Cookies:

• Alix Solomon

Hard-Boiled Eggs

• Deb Slotsky

Evening Activities

• Carol Goldman & Reutlinger

Overnight

• Kim/Stuart Weinstein

Menu

Foil Roasted Brisket, Dijon Roasted New Potatoes, Spinach Salad with Strawberries, Dinner Rolls, Darn Good Chocolate Cake

Recipes

Foil Roasted Brisket

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
4	Pounds	Beef brisket
1	Package	Onion soup mix
2/3	Cup	Red wine
		Salt and pepper

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

Plan to cut up Temple and save the juices to serve with the meat.

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Dijon Roasted New Potatoes

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Tablespoon	Olive oil
2	Tablespoons	Dijon mustard
3/4	Teaspoon	Paprika
1/4	Teaspoon	Dried thyme
1/2	Teaspoon	Table salt
1/4	Teaspoon	Black pepper
1-1/2	Pounds	Potatoes, new, quartered

Coat a 9 X 13-inch baking dish with cooking spray. Heat oven to 425°F. Whisk
together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Add potatoes and stir until they are coated. Transfer potatoes to the baking dish and roast 15 minutes. Stir and roast another 15 minutes.

NOTES : Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.

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

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Spinach Salad with Strawberries

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
1	Tablespoon	Cider vinegar
2	Teaspoons	Olive oil
1	Teaspoon	Dijon mustard
1/2	Teaspoon	Honey
	Pinch	Rosemary
		Pepper
10	Ounces	Spinach
2	Cups	Strawberries, halved
1/4	Cup	Sweet onion
2/3	Cup	Goat cheese, crumbled

Whisk together vinegar, oil, mustard, honey, rosemary, and pepper in a large bowl. Add the spinach, strawberries and onion; gently toss to coast.
Sprinkle the salad with the grated goat cheese and serve at once.

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

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Darn Good Chocolate Cake

Serving Size: 16

Amount	Measure	Ingredient / Preparation Method
1	Pkg	Dark chocolate cake mix
3-7/8	Ounces	Chocolate pudding, instant
4	Large	Eggs
1/2	Cup	Warm water
1	Cup	Sour cream
1/4	Cup	Vegetable oil
1-1/2	Cups	Semi-sweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 12-C Bundt pan w/ Pam, then dust w/ flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend w/ 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 for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-blended.
Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan and place it in the oven.

Bake the cake until it springs back when lightly pressed with your finger and starts to pull away from the sides of the pan 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 round the edge of the cake and invert it on a rack to cool completely for about 30 minutes.

Store the cake, covered in plastic wrap, at room temperature, for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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

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