Winter Nights: Tuesday, December 22
Crew
| Chief | Jill Douglas |
| Volunteers | Celia & Leland Douglas Frances Singer Evelyn Graetz Helen Ann & Norman Licht Sandi Altman Scott/Melissa Danish Sandy Altman Lori Feller |
| Cookie Baking | Rachel Berkowitz |
| Hard-Boiled Eggs | Cindy Silver |
| Staple Shopping | Colette & Greg Becker Linda Duritz |
| Evening Activities | Karen Goldberg-Boltz & family Michelle Burnstein & family |
| Overnight | Michael Swernoff |
| Tutors | TBD |
Menu
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Whole | Chicken, cut up |
| 1/2 | Cup | Olive oil |
| 1/2 | Cup | Honey |
| 1/4 | Cup | Mustard |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Curry powder |
Wash chicken pieces; pat dry; remove skin. Heat olive oil in a shallow baking pan; stir in remaining ingredients, except chicken.
Roll chicken pieces in olive oil mixture to coat both sides. Then arrange, meaty side up, in a single layer in the same pan. Bake in moderate oven, 350 degrees for 1 hour, or until chicken is tender and richly glazed.
NOTES : Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish.
Easy Green Beans & Cranberries
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Pound | Green beans |
| 1 | Teaspoon | Grated orange peel |
| 2 | Tablespoons | Honey |
| 1/2 | Cup | Dried cranberries |
In a saucepan of boiling water, cook green beans and orange peel until beans are crisp-tender. Drain. Stir in honey. Top with cranberries.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.
Herb Tomato Salad
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 3 | Tablespoons | Red wine vinegar |
| 4 | Teaspoons | Extra-virgin olive oil |
| 1/2 | Teaspoon | Sugar |
| 1/2 | Teaspoon | Salt |
| 1/2 | Teaspoon | Dijon mustard |
| 1/4 | Teaspoon | Freshly ground pepper |
| 4 | Tomatoes -- sliced | |
| 1 | Red Onion -- thinly sliced and separated into rings | |
| 2 | Tablespoons | Fresh parsley |
| 1 | Tablespoon | Chopped fresh oregano |
| 1 | Teaspoon | Chopped fresh thyme |
Whisk the vinegar, oil, sugar, salt, mustard and pepper in a small bowl. Arrange tomatoes and onion rings on a plate, drizzle with dressing and sprinkle with remaining herbs. Cover with plastic wrap and let stand at room temperature to allow the flavors to blend.
NOTES: Bring to Temple in disposable container covered tightly in foil and marked with name of dish and the date.
Frosted Carrot Cake
Serving Size: 10
| Amount | Measure | Ingredient / Preparation Method |
| 3/4 | Cup | All-purpose flour |
| 2/3 | Cup | Whole wheat flour (or other brand) |
| 1 | Teaspoon | Baking soda |
| 1 | Teaspoon | Ground cinnamon |
| 1/2 | Teaspoon | Table salt |
| 1 | Large | Egg |
| 2 | Medium | Egg whites |
| 3/4 | Cup | Honey |
| 1/4 | Cup | Vegetable oil |
| 1 | Tablespoon | Fresh lemon juice |
| 3 | Cups | Carrots, grated |
| 3 | Ounces | Light cream cheese, softened |
| 3 | Tablespoons | Powdered sugar |
| 1/2 | Teaspoon | Vanilla extract |
Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.
In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.
Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.
Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.
NOTES : Vegetables in cake? Sure! They add wonderful moistness and natural sweetness to the mixture.
Bring to Temple in disposable container covered tightly in foil and marked with name of dish and the date.