Winter Nights: Saturday, December 26
Crew
| Chief | Dick & Barbara Lemyre |
| Volunteers | Robin Wolf Carrie Paulus Rosemary Knight Susan Mautner Rick Richard Karen Wood Martha Ann Wishnev Linda Clar |
| Dishwashing | Joanie DeVries & family Louise Boas Lori Sherman Judy Carney |
| Cookie Baking | Sandra Rubin Debbie Winograd |
| Hard-Boiled Eggs | TBD |
| Weekend Breakfast | Gary Beitch Zellie Farber |
| Weekend Supervision/Activities | Paul Menaker Steve Weinzimmer |
| Staple Shopping | Claire Whaley |
| Evening Activities | Lori Sherman |
| Overnight | Kevin Assael |
| Tutors | TBD |
| Drivers | Michael Brent Wendy Larks |
Menu
- Chicken Marengo
- Salad
- Dinner rolls
- Capellini Cake with Carmelized Onions
- Chocolate Chip Peanut Butter Pie
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 3-1/2 | Pouns | Chicken -- skinned and cut into 8 pieces |
| 1/2 | Teaspoon | Salt |
| 2 | Teaspoons | Olive oil |
| 10 | Ounces | Mushroom caps -- sliced |
| 1 | Onion -- thinly sliced | |
| 3 | Cloaves | Garlic -- minced |
| 1 | Can | Diced tomatoes -- 14-1/2 ounces |
| 3/4 | Cup | Red wine |
| 1/2 | Cup | Low-sodium chicken broth |
| 8 | Green olives -- pitted and halved |
Sprinkle the chicken with the salt. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned, 6-8 minutes. Add the mushrooms, onion, and garlic. reduce the heat and cook, stirring occasionally, until the vegetables are softened, 5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce the heat; cover and simmer until the chicken is cooked through, about 35 minutes.
Bring to emple Isaiah in an oven-proof disposable container covered tightly in foil and marked with the name of the dish and the date.
Capellini Cake with Carmelized Onions
Serving Size: 8
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Pound | Capellini |
| 2 | Teaspoons | Vegetable oil |
| 1 | Large | Onion -- sliced |
| 1/4 | Cup | Parsley -- chopped |
| 1/4 | Cup | Grated parmesan cheese |
| 1/2 | Teaspoon | Salt |
| 1/4 | Teaspoon | Peper |
Cook the pastda according to the package directions, omitting the salt, if desired. Drain.
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and deep golden, about 10 minutes. Transfer the onion to a medium bowl and toss with parsley.
Put the pasta in a large bowl and lightly spray with Pam; toss well. Add all but 1/3 C of the onion mixture, Parmesan, salt, and pepper; toss to combine well. Transfer the pasta mixture to the skillet and press with a spatula to form a flat cake. Reduce the heat to medium and cook until golden brown and crusty, about 15 minutes. Place a large platter or baking sheet on top of the skillet and invert the skillet. Slide the pasta cake back into the skillet and cook until crusty, about 5 minutes longer. Slide the pasta cake onto a platter and top with the remaining onion mixture. Cut into 8 wedges.
Bring to Temple Isaiah in an 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.