Temple Isaiah

Cook/Serve
Crew Chief: Phyllis Ceasar

Volunteers

• Susan/Evan Kaufman
• Melinda Gerber
• Ilana Samuels
• Mia Taylor
• Jacqueline Regev
• Lisa & Richard Cohen

Weekend Breakfast:

• Pam Rhodes
• Shoshana Kobrin
• Pat Reyes

Evening Activities

• Enid Farber
• Mia Taylor

Weekend Supervision & Activities

• Sandi Altman
• Miriam Cairns

Overnight

• St. Paul's Member
• Emily Blanck Weiss & Dan Weiss

Drivers

• Kathy Bressler
• Pierre Hirsch
• Nadav Rave

Menu

Meat Loaf, Mashed Potatoes, Deluxe Peas and Mushrooms, Cucumbers in Sour Cream Salad, Dinner Rolls, Praline Pumpkin Cake

Recipes

Meat Loaf

Serving Size: 8

Amount	Measure	Ingredient / Preparation Method
2	Pounds	Ground beef or ground turkey
2		Eggs, beaten
1	Pkg	Onion soup mix, Lipton's
5		Zwieback, grated
3/4	Cup	Warm water
1/2	Cup	Ketchup

Mix meat, eggs, onion soup, zwieback (or bread crumbs), and water.

Shape in loaf and put in pan sprayed w/ Pam. Pour ketchup over loaf. Bake in 350 degree oven about 1 hour.

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.

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Mashed Potatoes

Serving Size: 8

Amount	Measure	Ingredient / Preparation Method
6	Medium	Potatoes, approximately 2 pounds
2	Tablespoons	Margarine
1/4	Teaspoon	Salt
	Dash	Pepper
1/4	Cup	Skim milk, heated

Scrub potatoes thoroughly, remove any sprouts or green areas. Wash and peel. Cut in quarters and boil until soft.

Drain. Mash with a potato masher or on low speed of electric mixer. Add margarine, salt and pepper. Gradually beat in enough hot milk to make light and fluffy.

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.

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Deluxe Peas and Mushrooms

Serving Size: 4

Amount	Measure	Ingredient / Preparation Method
10	Ounces	Frozen peas
1	Cup	Mushrooms, sliced
1/4	Cup	Onion, chopped
2	Tablespoons	Margarine
1	Teaspoon	Sugar
1/2	Teaspoon	Salt
	Dash	Pepper
1	Tablespoon	Pimiento, chopped

Cook frozen peas according to the package. Drain well.

Cook mushrooms and onions in margarines until tender. Stir in sugar, 1/2 t. salt and dash pepper. Add cooked peas and pimiento.

Cover; heat thoroughly.

Place in foil pan, cover and mark with name of the dish.

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.

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Cucumbers in Sour Cream Salade

Serving Size: 6

Amount	Measure	Ingredient / Preparation Method
2	Medium	Cucumbers, peeled and sliced
1	Medium	Onion, thinly sliced
1-1/4	Teaspoons	Salt
1	Cup	Sour cream, imitation
2	Tablespoons	Vinegar
1/4	Teaspoon	Sugar Twin
1/8	Teaspoon	Paprika
1	Tablespoon	Parsley flakes

Draw tines of fork lengthwise down cucumbers, then cut in thin slices. Add onion and sprinkle w/ 2 t. salt. Let stand 10 minutes. Then press out excess liquid.

Mix sour cream and other ingredients. Add to cucumbers, mixing lightly w/ fork. Chill thoroughly. Makes about 2 cups.

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

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Praline Pumpkin Cake

Serving Size: 12

Amount	Measure	Ingredient / Preparation Method
1	Serving	Pam
15	Ounces	Canned Pumpkin
12	Ounces	Fat-free evaporated milk
1/4	Cup	Egg Beaters (R) 99% egg substitute
1/4	Cup	Sugar
4	Teaspoons	Pumpkin pie spice
18-1/4	Ounce	White cake mix (1 package)
1/2	Cup	Pecan halves, chopped
1/4	Cup	Reduced calorie margarine, melted

Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.

Stir together pumpkin, milk, egg substitute, sugar and pumpkin pie spice until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top of cake.

Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

NOTES: Take a break from traditional pumpkin pie and complete your meal with this scrumptious pecan-topped pumpkin cake.

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

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