Winter Nights: Friday, December 25
Crew
| Chief | Judy Lichterman |
| Volunteers | Karen & Lucy Marriner Judy Shanks & Jamie Gracer Nina Fishman (Serve) Elaine/Herb Lederman Cheryl & Annie Brewster Louise Boas Devereaux Smith & family |
| Cookie Baking | Leora Cope Laura Hauer |
| Hard-Boiled Eggs | Laura Hauer |
| Christmas Breakfast | Shell Portner Karen Chandler Donna Moldoff |
| Weekend Supervision/Activities | Rick/Alice Lasky |
| Staple Shopping | TBD |
| Evening Activities | Lior Rubin & Family Melanie Jurow & Family Ilana Samuels |
| Overnight | Lior Rubin |
| Tutors | TBD |
| Drivers | Maynard Lichterman Pierre Hirsch Roberto Graetz |
Menu
Serving Size: 10
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Turkey | |
| 1-1/2 | Lawry's Salt | |
| Chicken broth |
Clean, stuff, truss turkey. Rub with seasoned salt, salt, and chicken broth
Wrap: Place turkey on long sheets of aluminum foil more than twice as long as the turkey. Fold foil over turkey; join edges firmly. For a large bird, join 2 long pieces w/ tight double fold in center (turkey may be wrapped the night before and stored in the refrigerator.) Before roasting, open foil and bring bird to room temperature; then reseal foil for roasting.
Roasting: Place wrapped turkey on rack in pan, breast side up, in moderately hot oven at 400 degrees. Allow the following approximate times for stuffed bird. (Stuffed weight is about the same as undrawn weight; or allow 3 lbs. for stuffing):
10-14 lbs = 18 minutes/pound (3 - 4 hours)
15-p18 lbs = 16 min./pound (4 - 4 1/2 hours)
19-24 lbs = 14 min/pound (4 1/2 - 5 hours)
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish.
Plan to cut up bird at turkey and save the juices to serve with the turkey.
Turkey Stuffing
Serving Size: 12
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Pkgs | Pepperidge Farm with sage |
| 2 | Pkgs | Jiffy corn muffin mix, baked |
| 2 | Large | Onions, diced |
| 1/2 | Cup | Parsley, chopped fine |
| 1/2 | Cup | Celery, chopped |
| 1 | Cup | Raisins |
| 2 | Cups | Walnut, cut up |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Thyme |
| 1/2 | Teaspoon | Pepper |
| 12 | Tablespoons | Chicken broth |
Mix all ingredients until moist and fluffy. Make day before and let stand overnight. Put in turkey gently, don't pack. May freeze remainder, and can heat in a double boiler.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Sweet Potato Casserole
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 6 | Large | Sweet potatoes |
| 1/2 | Cup | Parve margarine, melted |
| 1/2 | Teaspoon | Cinnamon |
| 1 | Tablespoon | Orange rind, grated |
| 1/4 | Cup | Vegetable oil |
| 1/2 | Cup | Madeira |
| 1/2 | Teaspoon | Salt |
| 1/2 | Teaspoon | Nutmeg |
| Pecans or walnuts, chopped |
Preheat oven to 375 degrees. Bake sweet potatoes for 40 minutes or until tender. Reset oven to 350 degrees. Mash sweet potatoes, adding oil, margarine & Madeira. Add cinnamon, salt, nutmeg and orange rind. Adjust seasoning & place in baking dish sprayed with Pam. Spray top w/ Pam, sprinkle w/ nuts, and bake for 25 minutes.
Note: The recipe actually calls for light cream. In order to make Kosher, parve margarine is substituted. Add the margarine carefully to give fluffy consistency.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Cranberry Nut Mold
Serving Size: 12
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Pkgs | Cherry jello |
| 2 | Cups | Boiling water |
| 1 | Can | Cranberries, whole |
| 8 | Ounces | Pineapple, crushed |
| 11 | Ounces | Mandarin oranges |
| 1/2 | Cup | Walnuts |
Dissolve jello with boiling water. Add juice from pineapple and oranges and mix w/ cold water to make 1 1/2 C. Stir well. Add all other ingredients to jello. Pour into 6 C mold. Refrigerate for 5 hours.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.
Pumpkin Pie
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Pie crust, 9-inch | |
| 16 | Ounces | Pumpkin |
| 12 | Ounces | Evaporated skim milk |
| 3/4 | Cup | Sugar substitute |
| 1/2 | Teaspoon | Salt |
| 1 | Teaspoon | Ground cardamon |
| 1/2 | Teaspoon | Ginger |
| 1/4 | Teaspoon | Ground nutmeg |
| 1/8 | Teaspoon | Ground cloves |
Make 9" pie crust. Beat pumpkin, evaporated milk and eggs in medium bowl, bet in remaining ingredients. pour into pastry shell. Bake in 425 degree oven for 15 min. Reduce heat to 350 and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack. Bake on cookie sheet.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.