Winter Nights: Sunday, December 20
Crew
| Chief | Amy Skepner |
| Volunteers | Terri Moss-Bookbinder Susan Rideout Susan Lieber & Thom McCann Sheryl Lauer & family Jennifer Willen & Family Susan Levy Melissa Roeder Ben Douglas/Jill Schiller |
| Cookie Baking | Sharon Noble |
| Hard-Boiled Eggs | Shirley Maccabee |
| Weekend Breakfast | Cynthia Shaffer Peter Bluford |
| Dishwashing | Joanie DeVries & family Michele Jacobsen Michael Prilutsky Rick/Mina Kravitz Devorah Hinckley-Levine |
| Staple Shopping | Laura Finnerty |
| Evening Activities | Suzanne Cerny Laurie Bellet Jeannie & David Conneran |
| Weekend Supervision/Activities | Cynthia Schaffer Paul Pretlow (p.m.) |
| Overnight | Dave Solomon |
| Tutors | TBD |
| Drivers | Karen Maas Val Davidson Karen Boateng Sharon Fischel |
Menu
- Sloppy Joes
- Balsamic Roasted Potatoes
- Green salad
- Dinner Rolls
- Caramel Banana Pie
Sloppy Joes
Serving Size: 6
| Amount | Measure | Ingredient/Preparation Method |
| 1 | Pound | Ground turkey or beef |
| 3/4 | Cup | Onion, chopped |
| 1/4 | Cup | Green bell pepper, chopped |
| 1 | Clove | Garlic, minced |
| 1/3 | Cup | Water |
| 1/4 | Cup | Ketchup |
| 1 | Tbs | Mustard |
| 1 | Tsp | Chili powder |
| 1/4 | Tsp | Salt |
| 1/4 | Tsp | Pepper |
| 3/4 | Tsp | Cumin |
| 8 | Ozs | Tomato sauce |
| 1/2 | Cup | Black beans, drained |
| 1/2 | Can | Tomatoes, drained and chopped |
| 1/2 | Can | Tomato paste |
| 6 | Hamburger buns |
Cook ground turkey (ground beef), onion, bell pepper and garlic in a large Dutch oven over medium heat until browned, stirring to crumble. Remove mixture from pan, drain and pat dry w/ paper towels. Wipe drippings from pan w/ a paper towel. Return meat mixture to pan. Add water and remaining ingredients. Stir well. Bring to a boil; cover, reduce heat and simmer 30 minutes, stirring occasionally. Serve on hamburger buns.
NOTES: Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish.
Serving Size: ?
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Tbs | Olive oil |
| 1/4 | Tsp | Pepper |
| 1 | Tbs | Garlic, minced |
| 1 | Tbs | Rosemary, minced |
| 1/4 | Tsp | Salt |
| 2 | Lbs | Red potatoes, cut into wedges |
| 1/4 | Cup | Basalmic vinegar |
Arrange wedges in single layer on baking sheet coated with cooking spray. Bake for 20 minutes. Sprinkle with balsamic vinegar. Bake for additional 5 minutes.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish.
Serving Size: 10
| Amount | Measure | Ingredient / Preparation Method |
| 1/4 | Cup | Pecans -- toasted and chopped |
| 6 | Ounces | Prepared chocolate cookie crust |
| 3 | Cup | Bananas -- sliced |
| 1 | Package | Butterscotch pudding mix -- 3-ounce (not instant) |
| 2 | Cups | Low-fat milk |
| 1 | Cup | Cook Whip Lite |
| 1/2 | Cup | Caramel ice-cream topping |
Sprinkle 2 T of the pecans over the bottom of the crust. Arrange the banana slices on top of the pecans in two layers.
Whisk together the pudding mix and milk in a large microwavable bowl until blended. Microwave on high for 3 minutes; stir. Microwave until the pudding thickens and comes to a full boil, about 4 minutes longer, stirring after every minute of cooking time. Pour the pudding over the bananas and smooth the top. Refrigerate until well-chilled, at least 4 hours or overnight.
To serve, spread the Cool Whip over the filling and sprinkle with the remaining 2 T pecans. Cut the pie into wedges and drizzle evenly with the caramel topping.
Bring to Temple Isaiah in a disposable container covered tightly in foil and marked with the name of the dish and date.