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Winter Nights: Thursday, December 24

Crew

Chief Carol Goldman
Volunteers Betty Rothaus
Jill Jacobson
Rabbi Debora Kohn
Danielle Jacobson
David Olson
Rabbi Michael Lerner
Meredith Olson
Carrie Paulus
Cookie Baking Jocelyn Dunbar
Hard-Boiled Eggs Jocelyn Dunbar
Staple Shopping Rick/Mina Kravitz
Evening Activities Laurie Bellet
Mal/Linda Mendelson
Jan Trzeniewski
Kathy Winogura & family
Joyce Stenson
Jamie Gracer
Mark Rossi
Joel Siegel
Lisa Hirsch
Bill Broussard
Overnight Eric & Cheryl Kohleriter
Tutors TBD

Menu

Apricot Chicken

Serving Size: 6

Amount Measure Ingredient / Preparation Method
1 Bottle French dressing -- orange bottle
1 Package Onion soup mix
1 Cup Apricot Jam
2   Whole chickens -- cut into pieces
Mix all ingredients in a large bowl. Add chicken parts, covering well with mixture.

Place chicken on baking sheet. Bake 1 hour @ 350 degrees.

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

Chopped Salad

Serving Size: 6

Amount Measure Ingredient / Preparation Method
2   Heads lettuce -- cut in small pieces
2 Large Cucumbers -- peeled and sliced
1 Large Green peper -- cut in cubes
3 Large Carrots -- peeled and sliced
3   Stalks celery -- sliced
1 Cup Cranberries
    Balsamic vinaigrette dressing -- to taste
Slice and chop or slice all veggies. Right before serving toss to taste with homemade or bottled balsamic vinaigrette dressing.

NOTES : Bring to Temple Isaiah in a large container covered with foil and marked with date & dish.

Baked Butternut Squash

Serving Size: 6

Amount Measure Ingredient / Preparation Method
1 Pound Butternut squash -- cubed
1   Granny Smith apple -- cubed
3 Tablespoons Chicken broth
3 Tablespoons Honey
1/4 Cup Pecans -- chopped
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinammon
Preheat oven to 400 degrees.

Mix squash, apples and 2 T of water and bake uncovered for 20 minutes.

Pour margarine, honey, pecans and spices over the squash. Bake another 20 minutes (or until fork tender).

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

Mashed Potatoes

Serving Size: 12

Amount Measure Ingredient / Preparation Method
4 Pounds Potatoes
1/2 Quart Chicken broth
    Salt and pepper -- to taste
Peel and eye potatoes. Cut into uniform-size pieces. Steam or boil. When done, drain and place in mixer bowl. Mash, using wire whip attachment, on low speed until there are no lumps. Whip on high speed about 2 minutes.

Add hot chicken broth and salt and pepper to taste. Whip on high speed until light and creamy.

NOTES : Bring to Temple Isaiah in oven-proof disposable dish, covered in foil and marked with name of dish and date.

Brownie Sundaies

Serving Size: 24

Amount Measure Ingredient / Preparation Method
24 Large Homemade brownies
1 Quart Vanilla ice cream
1 Container Chocolate syrup
24   Maraschino cherries
Make homemade brownies ahead of time. Bring wrapped in foil and marked with your name, date, and "Brownies".

Right before dessert time, set out brownies, vanilla ice cream, chocolate syrup and cherries.

Either build the Brownie Sundaes or invite Winter Night clients to "Build Their Own."

NOTES : Bring Brownies, Ice Cream Chocolate Syrup and Cherries to the Temple Isaiah kitchen. Mark all containers with date brought.

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