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Winter Nights: Wednesday, December 16

Crew

Chief Diana MaKieve
Volunteers Laurette Gennis
Sandy/Bob Goldberg
Elaine Kaufman
Ilana Samuels
Stephanie Snyder
Susan Caplan
Lynn Wolff
Rebecca Epstein (Cook/Serve)
Nancy Solomon
Cookie Baking Julie Bell
Hard-Boiled Eggs Carol Copperstein
Dishwashing Joanie DeVries & family
Carol Lowitz
Jane Hyde
Marsha Anderson & Family
Staple Shopping Ben Horenstein
Evening Activities Judy Feins
Paulette Crippen
Overnight Jim Simon
Tutors Jill Razzano
Shauna Razzano
Kelsie Razzano
Russell Kirmayer
Zachary Blumenfeld

Menu

Chili Lime Chicken

Serving Size: 4

Amount Measure Ingredient/Preparation Method
1 Tbs Olive oil
1/2 Cup Chicken broth
4   Chicken breasts, no skin, no bone, ready-to-cook, 1/4-inch thick
2 Tbs Flour tortilla
1/2 Tsp Chili powder
2 Tbs Fresh lime juice
1/2 Tsp Chili powder
1/4 Tsp Salt and pepper
2 Tbs Cilantro, minced (optional)

In a large sealable plastic bag mix the flour, chili powder and salt. Add the chicken, and shake to coat.

In a large nonstick skillet, heat the oil.

Transfer the chicken to the skillet, shaking off any excess flour (discard the remaining flour) ; sauté until cooked through, about 3 minutes on each side.

Pour the broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer the chicken to plates. Spoon the pan juices over the chicken and serve, sprinkled with cilantro (if using).

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

Ginger Orange Carrots

Serving Size: 4

Amount Measure Ingredient / Preparation Method
3 Cups Carrots (sliced)
1/4 Cup Chicken broth
1/4 Cup Orange juice
1 Teaspoon Ginger root -- shredded or 1/4 teaspoon ground
2 Teaspoons

Margarine

Combine carrots and broth in medium saucepan. Cover and simmer until almost tender, about 10 minutes. Add orange juice and ginger; simmer uncovered until carrots are tender, about 2 to 3 minutes more. Remove from heat; add margarine, stirring until melted.NOTES: Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.

Apple, Walnut & Mixed Greens Salad w/ Zinfandel-Cranberry Vinaigrette

Serving Size: 4

Amount Measure Ingredient / Preparation Method
1 Cup Sweetened dried cranberries -- Craisins
3/4 Cup Apple juice
1/2 Cup Zinfandel
1/2 Cup Cranberry juice cocktail
3 Tbs Shallots, minced
1-1/2 Tsp Lemon juice
1/2 Tsp Salt and pepper
1 Tbsp Walnut oil
10 Cups Greens - assortment
3 Cups Apples (about 2 apples, gala preferred)
1 Cup Sliced sweet onion (optional)
1/3 Cups Walnuts - toasted and coarsley chopped

Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.

Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine cranberries, greens, apples, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.

NOTES : Bring salad with tongs to Temple Isaiah. Wait to dress until right before dinner.

Carrots & Onion Pancakes

Serving Size: 6

Amount Measure Ingredient / Preparation Method
4 Medium Carrots, finely grated
1/2 Small Onion, finely grated
1 Teaspoon Fresh oregano, chopped
1 Cup Egg Beaters (R) 99% egg substitute
1/2 Cup Matzo Meal, whole wheat
1/8 Teaspoon Table salt, or to taste
1/8 Teaspoon Black pepper, or to taste
1 Serving Cooking spray (5 one-second sprays)
1/2 Cup Tomato sauce, heated

Stir together carrots, onion, oregano, egg substitute and matzo meal; season to taste. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water. Coat a large nonstick skillet with cooking spray and warm over medium heat.

Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side.

Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter.

Serve hot with tomato sauce on the side.

NOTES: Here is a way to create a new Hanukkah tradition with a potato-free version of latkes. Make a batch before company arrives, and rewarm them in the oven.

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

Chocolate Applesauce Cake

Serving Size: 16

Amount Measure Ingredient / Preparation Method
1/2 Cup Shortening
1-1/2 Cups Sugar
2   Eggs
2 Tbs Cocoa
2 Cups Flour
1-1/2 Tsp Baking Soda
1 Tsp Salt
1/2 Tsp Cinnamon
2 Cups Applesauce
1 6-ounce package Chocolate Chips
1/2 Cup Nuts

Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 × 12-inch pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake for 40 minutes at 350º degrees.

NOTES: Bring to Temple Isaiah wrapped in aluminum foil with name of dessert written on the foil.

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