Cook/Serve
Crew Chief: Barbara/Roy Kaplan
Volunteers
- Judy/Marty Aufhauser
- Eveline/Roger Lamm
- Carole Suffin
- Natalie Dean
- Barbara/Marty Gerber
- Margie/Marty Diamond
- Jori/Richard Carmel
- Shirley Maccabee
Bake Cookies:
- Beryl Silver
Staple Shopping:
- Miriam Cairns
Weekend Breakfast:
- Beryl Silver
- Jane Hyde
- Lise Wollenberg
- Jane Sondel
- St. Paul's Member
Menu
Baked Chicken Parmesan, Onion Roasted Potatoes, Mixed Green Salad, Dinner Rolls, Chocolate Chip Peanut Butter Pie
Recipes
Baked Chicken Parmsean
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Cup | Bread crumbs |
| 1/3 | Cup | Parmesan cheese |
| 1-1/2 | Tablespoons | Parsley, minced |
| 1-1/2 | Teaspoons | Paprika |
| 3/4 | Teaspoon | Garlic powder |
| 1/2 | Teaspoon | Thyme, crumbled |
| 1/2 | Cup | Buttermilk |
| 6 | Chicken breasts |
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.
Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.
Pour buttermilk into a shallow bowl.
Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs.
Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.
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.
Onion Roasted Potatoes
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 8 | Potatoes, peeled and cut in cubes | |
| 2 | Cups | Warm water |
| 1 | Pkg | Onion soup mix |
Preheat oven to 350º F.
Place potatoes in large shallow nonstick baking dish. In medium bowl, combine water and onion soup mix. Mix until soup mix has dissolved.
Pour soup mixture over potatoes. Bake until all water has evaporated; about 30 minutes.
Place under broiler for 2 to 3 minutes until potatoes are crispy. Watch potatoes constantly while broiling so they do not burn. Serve hot.
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.
Chocolate Chip Peanut Butter Pie
Serving Size: 10
| Amount | Measure | Ingredient / Preparation Method |
| 1/2 | Cup | Reduced fat peanut butter |
| 4 | Ounces | Light cream cheese |
| 4 | Ounces | Fat-free cream cheese |
| 12 | Ounces | Fat-free sweetened condensed milk |
| 2 | Tablespoons | Lemon juice (canned or bottled) |
| 1 | Cup | Cool Whip® Lite (thaw if frozen) |
| 5 | Tablespoons | Mini chocolate chips |
| 6 | Ounces | Graham cracker crumb pie crust |
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight.) Slice into 10 pieces and serve.
NOTES : This decadent dessert blends the best of both worlds: creamy peanut butter and rich milk chocolate.
Bring to St. Paul's Episcopal Church in disposable container wrapped in foil with name of dish and date. .