Winter Nights: Monday, December 21
Crew
| Chief | Margie Kaplan |
| Volunteers | Cathy Cutler Valerie Milner Cherri Shiffman Leslie Wise Victoria Mejia Nina Fishman Arla Samuels Debbie McCabe (Cook) Amy Faltz & Tony Crea |
| Cookie Baking | Melinna Gerchik |
| Hard-Boiled Eggs | TBD |
| Staple Shopping | TBD |
| Evening Activities | Ann Luree-Tal Paula Pretlow Karen Chandler Laurie Bellet Mo Levich (Generations of Jazz) |
| Overnight | Emily Blanck & Dan Weiss |
| Tutors | TBD |
Menu
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Lb | Ground turkey or beef |
| 1 | Lg | Onion, finely chopped |
| 1 | 14-1/2 oz. can | Pinto beans, rinsed and drained |
| 1 | 14-1/2 oz. can | Corn, rinsed and drained |
| 1 | 8 oz. can | Tomato sauce |
| 1 | 14-1/2 oz. can | Tomatoes |
| 1 | 14-1/2 oz. can | Diced tomatoes and green chilies |
| 1 | Tbs | Chili powder |
| 1 | Tsp | Cumin |
| 1/2 | Tsp | Garlic powder |
| 1/2 | Tsp | Salt |
In a nonstick skillet over medium heat, cook ground turkey (or ground beef) until meat is no longer pink. Drain. Transfer meat to a crock pot. Add remaining ingredients and stir until combined. Cook on high for 4 hours; remove lid and stir quickly halfway through.
NOTES: Sizes of cans may vary slightly.
If you can't find Diced tomatoes w/ chilies, you can substitute a can of tomatoes and a small can of diced chilies.
Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Coconut Green Beans
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Pound | Green beans -- trimmed |
| 1 | Tablespoon | Oil |
| 1 | Red onion -- thinly sliced | |
| 1 | Clove | Garlic -- minced |
| 1/4 | Teaspoon | Salt |
| 1/8 | Teaspoon | Cayenne pepper |
| 1/4 | Cup | Unsweetened coconut -- shredded |
Bring a large saucepan of water to a boil over medium-high heat. Add the green beans and cook until bright green and cris-ptender, about 5 minutes. Drain.
MEanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, salt, and cayenne pepper; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the coconut and cook, stirring constantly, until lightly browned, about 1 minute. Add the green beans and cook, stirring constantly, until heated through, about 1 minute lo9nger.
Bring to Temple Isaiah in an oven-proof disposable container covered tightly in foil and marked with name of dish and date.
Cornbread
Serving Size: ?
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Eggs | |
| 1 | Cup | Cornmeal |
| 1 | Cup | Cream style corn |
| 1/3 | Cup | Oil |
| 1 | Cup | Sour cream |
Mix above ingredients together and bake in a 9x11 inch greased pan for 35 minutes or until done.
Optional: Add a small can of diced chilies.
NOTES: Bring to Temple Isaiah is a disposable pan tightly wrapped in foil with your name and the name of the dish.
Ginger Choclate Cake
Serving Size: ?
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Package | Chocolate Cake Mix with Pudding |
| 4 | Eggs (or 3 eggs with 1 cup of sour cream) | |
| 1 | Cup | Water |
| 1/3 | Cup | Cooking oil |
| 1/2 | Cup | Miniature chocolate chips |
| 1/4 | Cup | Crystallized ginger -- finely diced |
| 1/2 | Teaspoon | Ground ginger |
In a large bowl, combine all ingredients except chips and chopped ginger. Beat for 4 minutes.
Fold in chips and chopped ginger. Bake in a greased and floured 10 C bundt pan at 350 degrees for 55-60 minutes.
Cool in pan 100-15 minutes; turn out on wire rack or serving plate to complete cooling. Glaze with confectioner's sugar if desired.
Bring to Temple Isaiah in a disposable container covered tightly with foil and marked with the name of the date and the dish.