Winter Nights: Tuesday, December 15
Crew
| Chief | Barbara Kaplan |
| Volunteers | Jori Carmel Ann Clarkson Marilyn Kaplan Chris Kaplan Judy Aufhauser Natalie Dean Marty/Barbara Gerber Carol Suffin Phyliss & Mike Loonin Cassie Tsur |
| Cookie Baking | Tracy Ucuzoglu |
| Hard-Boiled Eggs | TBD |
| Staple Shopping | Wendy Greco |
| Evening Activities | Lorraine Gray Carol Copperstein Alicia Glidden & Girl Scouts |
| Overnight | Kim & Stu Weinstein |
| Tutors | Caren Kline Lesli Fellman Marci Burch |
Menu
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Cups | Skim Milk |
| 3 | Tablespoons | Flour |
| 1/2 | Cup | Evaporated Milk -- 6 oz. can |
| 2 | Tablespoons | Mascarpone cheese |
| 4 | Ounces | Whole mozzarella |
| 4 | Ounces | Reduced fat Monterey Jack cheese |
| 4 | Ounces | Reduced fat Muenster cheese |
| 4 | Ounces | Cheddar cheese (reduced fat or whole) |
| spices to taste - garlic powder, onion, basil, oregano, dry mustard, salt, pepper | ||
| 20 | Ounces | Dry pasta |
Preheat oven to 375 degrees, and grease a 7" x 13" microwave safe casserole dish.
Cook noodles to al dente.
Whisk flour into milk and cook on low heat until flour is absorbed and the milk is slightly thickened. Add the rest of the sauce ingredients. Cook over low heat, stirring often, for about 15-20 minutes, until smooth and slightly thicker. Combine cheese and noodles.
Sprinkle top with sliced tomatoes, if desired. Mix butter with bread crumbs and sprinkle on top. Sprinkle top with desired spices - oregano, basil, parsley, garlic salt, etc.
Bake 375 degree oven, uncovered for 30-40 minutes. Bake on top of cook sheet if you are worried about spillage in your oven.
Serve hot, right from the oven, or warm up the leftovers the next day in the microwave.
NOTES : This recipes is much reduced in fat and carbs because it mixes whole cheese with lower fat ones. Low-fat cheese don't melt well, leaving the dish with an "icky" texture, if you depend entirely on low-fat cheese. Substituting whole wheat pasta for white goes a long way towards making this a healthier dish.
Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Green Chile & Cheese Cornbread
Serving Size: ?
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Cup | Yellow cornmeal -- preferably stone-ground |
| 1 | Teaspoon | Baking powder |
| 1/2 | Teaspoon | Baking sodea |
| 1 | Cup | Buttermilk |
| 1/2 | Cup | Egg Beaters 99% egg substitute |
| 2 | Tablespoons | Olive oil |
| 1 | Can | Creamed corn -- 14-3/4 ounces |
| 2 | Cans | Chopped gren chilies -- drained, 4-1/2 ounches each |
| 1/2 | Cup | Monterey jack cheese -- shredded |
Place an oven rack in the lower third of the oven and preheat the oven to 350 degrees. Spray a 10" cast iron or other heavy ovenproof skillet with Pam.
Whisk together the cornmeal, baking powder, and baking sodea in a large bowl. Whisk together the buttermilk, Egg Beaters, and oil in a medium bowl until thoroughlycombined. Stir in the corn, chilies, and Monterey Jack. Add the buttermilk mixture to the cornmeal mixture and stir to combine well. Pour the batter into the skillet.
Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly in the pan on a wire rack. Cut into 8 wedges and serve warm.
Bring to Temple Isaiah in an oven-proof disposable container covered tightly in foil and marked with name of dish and date.
Apple Cheddar Salad
Serving Size: ?
| Amount | Measure | Ingredient / Preparation Method |
| 2 | Small | Red apples, quartered and thinly sliced |
| 2 | Teaspoons | Lemon juice |
| 2 | Cups | Celery, thinly sliced |
| 1/4 | Cup | Mayonnaise |
| Dash | Salt and pepper | |
| 6 | Oz | Cheddar cheese, cut into small cubes |
Place apples in small bowl; toss with lemon juice. Add celery, mayonnaise, salt, pepper and cheddar cheese. Toss to coat.
Poppy Seed Cake
Serving Size: 16
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Package | White cake mix |
| 1 | Package | Vanilla instant pudding, 3.4 ounces |
| 1/3 | Cup | Poppy seeds |
| 1 | Cup | Low-fat vanilla yogurt |
| 1/2 | Cup | Vegetable oil |
| 1/2 | Cup | Dry sherry |
| 4 | Large | Eggs |
| 1 | Teaspoon | Grated lemon peel, from one lemon |
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 10" tube pan w/ vegetable oil spray, then dust w/ flour.
Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, poppy seeds, yogurt, oil, sherry, eggs, and lemon zest in a large mixing bowl. Blend with 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 2 minutes more, scraping the sides down again if needed. The batter should look well combine and thickened and the poppy seeds should be well distributed. Pour the batter into the prepared pan, smoothing it out w/ the rubber spatula. Place the pan in the oven.,
Bake the cake until it is golden brown and springs back with lightly pressed with your finger, 45-50 minutes. 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 the rack, so that the cake is right side up. Allow the cake to cool completely, 30 minutes or more.
Place the cake on a serving platter and serve.
NOTES : This cake reflects many clever tricks for doctoring up a cake mix. For example, a good dose of dry sherry takes away any cake-mix flavor, keeps the cake moist and makes it a more festive dessert. The yogurt is low in fat and keeps the cake moist. The poppy seeds add texture and the lemon zest cuts through the sweetness.
Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.