Winter Nights: Thursday, December 17
Crew
| Chief | Ruth Rosenberg |
| Volunteers | Donna & Seth Moldoff Jerri & Steve Schwartz Guido Krickx Cindy Frankel Debbie & Bruce Maxon Phyllis & Reid Edwards Karen/Rick Horn |
| Cookie Baking | Katie Bellet |
| Hard-Boiled Eggs | TBD |
| Staple Shopping | Wendy Larks |
| Evening Activities | Dan Howard (Joy of Music) Elizabeth Lewis & Girl Scouts Russell Kirmayer |
| Overnight | Pete & Nathan Bluford |
| Tutors | Russell Kirmayer Yardana Gill Jasper Gill Sandra Rubin |
Menu
- Crispy Baked Barbecue Chicken
- Roasted Sweet Potatoes
- Festive Fruit Salad
- Dinner Rolls
- Better For You Pound Cake
Crispy Baked Barbecued Chicken
Serving Size: 6
| Amount | Measure | Ingredient/Preparation Method |
| 1/2 | Cup | Bread crumbs |
| 1 | Teaspoon | Brown sugar |
| 1 | Teaspoon | Chili powder |
| 1/2 | Teaspoon | Garlic powder |
| 1/4 | Teaspoon | Dry mustard |
| 1/4 | Teaspoon | Celery seed |
| 1/8 | Teaspoon | Cayenne pepper |
| 2-1/2 | Pounds | Whole chicken, cut up |
| 1/4 | Cup | Margarine, melted |
Preheat oven to 350 degrees.
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed, and cayenne pepper.
Season chicken with salt and pepper.
Brush each chicken piece with melted margarine.
Roll in crumb mixture to coat. Arrange chicken, skin side up and so pieces don't touch, in a shall baking pan. Sprinkle with any remaining crumb mixture.
Bake, uncovered in a 375 degree oven about 50 minutes, or until tender. Do not turn.
Place in foil pan, cover with foil. Mark with recipe name and date.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 16 | oz | Sweet potatoes |
| 1/4 | Tsp | Ground cumin |
| 1 | Tsp | Olive oil |
| 1/8 | Tsp | Ground cloves |
| 1/2 | Tsp | Curry powder |
| 1/8 | Tsp | Pepper |
| 1/4 | Tsp | Salt |
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish.
Festive Fruit Salad
Serving Size: 12
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Cups | Nonfat vanilla yogurt |
| 4 | Large | Bananas, sliced |
| 1 | 20 oz can | Pineapple chunks in juice, drained |
| 1/4 | Cup | Coconut |
| 1 | Cup | Miniature marshmallows |
| 2 | 10 oz cans | Mandarin oranges in juice |
To make the yogurt cheese, place a cheesecloth-lined funnel over a jar, and pour the yogurt into the funnel. Place the jar in the refrigerator overnight. The creamy white mixture that remains in the funnel is yogurt cheese. (There should be 1 cup of cheese.)
In a large bowl, combine the fruits and marshmallows, tossing to mix. Add the yogurt cheese to the fruit mixture, and toss to mix.
Cover the salad and chill for 1 to 3 hours before serving.
NOTES: Bring to Temple in disposable container covered tightly in foil and marked with name of dish.
Better For You Pound Cake
Serving Size: 16
| Amount | Measure | Ingredient/Preparation Method |
| 1 | Package | Yellow Cake Mix |
| 1-1/2 | Cups | Buttermilk |
| 1/3 | Cup | Applescause |
| 4 | Large | Egg whites |
| 1 | Tablespoon | Flour, all-purpose |
| 1/2 | Cyo | Condensed milk, sweetened, reduced fat |
| 1/2 | Cup | Sliced almonds, toasted |
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 12-C Bundt pan w/ Pam. Set the pan aside.
Place the cake mix, buttermilk, applesauce, egg whites, and flour in a large mixing bowl. Blend w/ an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl w/ a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-blended.
Pour the batter into the prepared pan, smoothing it out w/ the rubber space and place it in the oven.
Bake the cake for 35-40 minutes until it springs back when lightly pressed with your finger and starts to pull away from the sides. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in the top and sides of the cake w/ a wooden skewer or toothpick. Brush the cake generously all over with the sweetened condensed milk. Sprinkle w/ the toasted almonds. Lightly cover the cake w/ plastic wrap and store in the refrigerator overnight. The next day, slice and serve, w/ fresh fruit.
Store the cake, covered in plastic wrap, at room temperature, for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
NOTES : To Toast Almonds: Preheat oven to 350 degrees. Spread them out in one layer on a baking pan. Stir once or twice with a meal spatula or a long wooden spoon while toasting. Cook for 2 to 3 minutes.
Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.