Temple Isaiah

Cook/Serve
Crew Chief: Diana MaKieve

Volunteers

• Barbara Cahn
• Debby Simon
• Susan Mautner
• Marilyn Kaplan
• Judy Carney
• Shell Portner
• Chris Kaplan

Staple Shopping:

• Marlene Marcus

Hard-Boiled Eggs:

• Pat Reyes

Evening Activities

• Jill Jacobson

Overnight

• St. Paul's Member

Take-Down

• Harmon Burstyn, Coordinator
• Margaret Sawyer
• Michele Holtz
• Deb Slotsky
• Kate Kunnes
• Jane Sondel

Menu

Meat Lasagna, Brown Sugar Glazed Sweet Potato Wedges, Green Salad, Dinner Rolls, Oreo Mousse

Recipes

Meat Lasagna

Serving Size: 10

Amount	Measure	Ingredient / Preparation Method
1	Pound	Ground beef, 90% lean
1/2	Cup	Onion, chopped
1	Clove	Garlic, minced
16	Ounces	Tomoato, canned diced Italian
8	Ounces	Tomato sauce
6	Ounces	Tomato paste
2	Teaspoons	Dried basil, crushed
8	Ounces	Lasagna noodles, 1/2-inch cubes
1	Tablespoon	Olive oil
2		Eggs
2-1/2	Cups	Ricotta cheese
3/4	Cup	Parmesan cheese, grated
2	Tablespoons	Dried parsley
1	Teaspoon	Salt
1/2	Teaspoon	Pepper
1	Pound	Mozzarella cheese, thinly sliced

Preheat oven to 375 degrees.

Cook meat, onion, and garlic until meat is browned. Drain off fat.

Stir in undrained tomatoes and tomato sauce, tomato paste, basil and salt.

Cover; simmer 15 minutes, stirring often.

Meanwhile, cook noodles until tender in boiling salted water w/ oil added to water. Drain; rinse noodles.

Beat eggs; add ricotta and 1/2 C of the parmesan, parsley, 1 t. salt, and 1/2 t. Pepper

Layer 1/2 of the noodles in a 13x9x2" foil baking dish; spread with half of the ricotta filling. Add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

Bake in 375 degrees oven for 30-35 minutes or until heated through. (Or, assembly early and refrigerate; bake 45 minutes or until hot). Let stand 10 minutes.

Cover with foil and mark with name of the dish and date.

NOTES : Bring to St. Paul's Episcopal Church in oven proof disposable container covered tightly in foil and marked with name of dish and date.

---

Brown-Sugar Glazed Sweet Potato Wedges

Serving Size: 12

Amount	Measure	Ingredient / Preparation Method
1/4	Cup	Unsalted butter
3/4	Cup	Packed dark brown sugar
1/4	Cup	Water
1	Teaspoon	Salt
1/2	Teaspoon	Ground nutmeg
1/4	Teaspoon	Ground ginger
1		Cinnamon stick (3-inch)
4	Pounds	Sweet potato -- peeled, cut in half crosswise, and cut into 1/2-inch wedges
		Pam

Preheat oven to 400 degrees. Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick.

Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake for 40 minutes or until tender, stirring after 20 minutes.

NOTES: Bring to St. Paul's Episcopal Church in oven proof disposable container covered tightly in foil and marked with name of dish and date.

---

Oreo Mousse

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
12	Ounces	Cool Whip® Lite
1	Package	Sugar-free chocolate pudding mix (1.4 ounces)
6		Oreos (reduced fat)
6		Oreos (for accompaniment)
		Maraschino cherries

Pour whipped topping into a large mixing bowl. Sprinkle pudding mix into the topping.

Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.

Place the cookies into the bowl of a food processor and process the cookies until they are crumbly. Gently fold the cookie crumbs into the whipped topping.

Cover and refrigerate for at least 8 hours before serving. Sprinkle with extra crumbled cookies and some maraschino cherries at serving time.

NOTES : Bring to St. Paul's Episcopal Church in disposable container covered tightly in foil and marked with name of dish and date.

---

Back to main Winter Nights page