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Winter Nights: Saturday, December 19

Crew

Chief Julie Fishbach & Dan Lange
Volunteers Alissa Forrest
LAFTY
Julie Fischbach
Ava Feldman
Jared Rechnitz
Sarah Lawto
Alison Bluemenfeld
Matt Bloom
Josh Goldberg
Sophia Grossman
Ari Migdale
Michelle Robertson
Emily Robertson
Emily Rogers
Thomas Levy
Cookie Baking Claire Whaley
Hard-Boiled Eggs TBD
Weekend Breakfast Mindy Becker
Bonnie Kennedy
Weekend Supervision/Activities Yolanda Selwitz (a.m.)
Pat Reyes (p.m.)
Staple Shopping Amir Axelrod
Evening Activities Suzanne Cerny
Valerie Lee
LAFTY
Overnight Jeff Rosenthal & Family
Tutors TBD

Menu

Easy Cheese Lasagna

Serving Size: 6

Amount Measure Ingredient / Preparation Method
1 Jar Spaghetti sauce (28 ounces)
6   Lasagna noodles (uncooked)
15 Ounces Fat-free ricotta cheese
2 Cups Raw vegetables (mushrooms/broccoli, bell pepper) steamed
8 Ounces

Mozzarella cheese

Preheat oven to 375 degrees. Spray 11" x 7" baking dish w/ Pam. Spread 1/2 of the spaghetti sauce on bottom of dish, arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese, vegetables & 1/2 of the mozzarella cheese. Top w/ remaining noodles in a single layer. Spread evenly w/ remaining sauce.

Cover dish w/ foil. Bake about 1 hour. Sprinkle w/ remaining mozzarella cheese. Bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

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

Butterflies and Beans

Serving Size: 4

Amount Measure Ingredient / Preparation Method
1/2 Cup Fresh basil leaves
1/2 Cup Fresh parsley
1 Clove Garlic, coarsley chopped
1 Tbs Fresh chives, snipped
1/8 Tsp Dried rosemary, crushed
2 Cups Spinach
1/4 Cup Chicken broth
1 Tbsp Olive oil
12 Oz Farfalle pasta
12 Oz Green beans, cut into 1-inch pieces

In a food processor or blender, combine the basil, parsley, garlic, chives and rosemary. Process until chopped. Add the spinach, broth and oil. Process until smooth. Cook the pasta in a large pot of boiling water for 12 minutes, or until just tender. Drain and place in a large bowl.

While the pasta is cooking, steam the beans for 5 minutes, or until tender. Add to the bowl with the pasta. Spoon on the spinach mixture and toss gently.

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

Chopped Salad with Russian Dressing

Serving Size: 4

Amount Measure Ingredient / Preparation Method
1/2 Cup Mayonnaise
1/16 Cup Buttermilk
1/4 Cup Sweet pickle relish
1/4 Cup Ketchup
1 Tablespoon Tobasco sauce
2 Stalks Celergy -- cut into 3/8" pieces
2 Large Carrots -- cut into 3/8" pieces
1 Large Cucumber -- peeled, halved, seeded, and cut into 3/8" pieces
1 Large Tomato -- seed and cut into 3/8" pieces
1 Small Red bell pepper -- cut into 3/8" pieces
1   Sweet onion -- cut into 3/8" pieces
1/4 Cup Sharp cheddar cheese -- 1/2" pieces

To make the dressing, whisk together the mayonnaise, buttermilk, relish, ketchup and Tobasco sauce in a small bowl.

Combine the remaining ingrediants in a serving bowl and gently toss to mix. Drizzle with the dressing. Toss to coat evenly. Do this step right before serving the salad.

Bring to Temple Isaiah in a disposable contianer, marked with the name of the disk and date.

Apple Crisp

Serving Size: 8

Amount Measure Ingredient / Preparation Method
6   Applies, peeled and thinly sliced (about 6-8 medium)
1/2 Cup Raisins -- dried cranberries
1/3 Cup Maple syrup
1 Tablespoon Lemon juice
1 Teaspoon Vanilla extract
1/2 Teaspoon Ground cinnamon
1/4 Teaspoon Ground nutmeg
1 Cup Old Fashioned Oats, uncooked
3/4 Cup Brown sugar
1/3 Cup Flour
1 Teaspoon Ground cinnamon
1 Teaspoon Salt
4 Tablespoons Margarine (1/2 stick), melted

Preheat oven to 375ºF. Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.

In a large bowl toss the apple slices together with the dried cranberries or raisins, maple syrup, lemon juice, cinnamon and nutmeg. Spread evenly in the baking dish.

Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit.

Bake for 35 to 40 minutes or until the fruit is tender. Remove from oven and let rest for 20 to 30 minutes. Serve with vanilla ice cream, whipped cream, or Cool Whip if desired.

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

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