Hunger ReSponse

Rodeph Shalom is launching a new project to respond to hunger in our neighborhood called Hunger ReSponse. Our first initiative will be to prepare/deliver meals to our neighbors down the street at Bethesda North Broad (722 N. Broad St). Rodeph Shalom has, for many years, cooked Sunday breakfast there, and will now start preparing dinners using our kitchen and delivering meals directly to Bethesda’s residents. 

Meals will be prepared the last Tuesday or Wednesday of every month. Open dates: June 26, October 30, November 27, and December 18 from 5:00-7:00pm.  All are welcome to help shop, plan meals, cook, bake and/or deliver.

We also would be grateful for financial contributions. A donation of $200 would cover the cost of 50 meals. A generous contribution has already been made to kick off Hunger ReSponse.

Click here to register. 

Questions? Contact Stacey Spector at [email protected].


B'nai Mitzvah Project Opportunity

Are you searching for a meaningful Mitzvah Project for your child’s B’nai Mitzvah? Look no further than Hunger ReSponse a new RS initiative.  Hunger ReSponse gives students and their parents the opportunity to connect with people outside of their community by preparing meals in the RS kitchen once a month and delivering them to Bethesda North Broad, which provides help for the homeless in Philadelphia.  Consider your child raising the $200 it costs to feed the 50 residents at Bethesda North.  Please register to volunteer/contribute here or contact Stacey Spector

 

Recipes

PEANUT BUTTER/DARK CHOCOLATE COOKIES

(YIELD IS 24 COOKIES, SO YOU WILL WANT TO DOUBLE RECIPE)

1 cup creamy peanut butter 

1 cup packed light brown sugar

1 egg

24 dark chocolate kisses

1. Preheat oven to 350 degrees

2. In a medium bowl, combine peanut butter sugar and egg. Beat ingredients together until the mixture becomes blended and smooth.

3. Shape the dough into balls about 1 1/2 inches in  diameter. 

4. Place doughballs 2 inches apart on ungreased cookie sheet. 

5. Press one kiss atop each cookie.

6. Bake cookies for 10 to 12 minutes or until cookies become set. Remove from oven.\

7. Remove cookies from sheet and place on wire rack until completely cooled.

 

CORNFLAKE CRUMB CHICKEN

To make 50 pieces of chicken 

25 Breasts (bone in or boneless breasts/thighs)

25 Thighs

4 boxes of cornflake crumbs.   they come already crushed into crumbs.   Kellogg's Cornflake Crumbs.   Near the breadcrumbs)

6-8 eggs

1 pound of butter.   each piece of chicken just gets a quarter of a pat of butter. 

PAM spray

Hot sauce (optional)

 

Prepare the breading station with a flat dish of 6-8 eggs with a splash of water, and a flat dish of corn flake crumbs.  Season the crumbs with salt and pepper.  You can add a little cayenne to the crumbs or hot sauce to the eggs if you would like to give it a little spice.

Dip the chicken in the egg wash, then the crumbs and put on a sheet pan that has been sprayed with PAM.

When all the chicken is breaded, put a small pat of butter on each piece and bake at 350 degrees until cooked all the way through.  Bone In chicken takes longer to cook than boneless.

Enjoy!

This chicken freezes well and just needs to be heated up lightly after it has thawed.  It's good hot, cold or room temperature.

 

PUMPKIN MUFFINS

400°   20 to 25 minutes    Makes 12 to 18 muffins

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg 

 2/3 cups unsweetened applesauce

1 cup canned pumpkin

2/3 cup sugar

1/2 cup egg substitute or two eggs

2/3 cup milk 

1/2 cup raisins or dried cranberries

Preheat oven to 400°. Spray muffin cups with baking cooking spray or line with muffin papers.

Combine dry ingredients in large bowl. Separately combine applesauce, pumpkin, sugar, eggs, and milk; mix thoroughly. Add this mixture to flour mixture and stir until completely Incorporated. Be careful not to over mix the batter as this will toughen the muffins. Add  cup raisins or dried cranberries. Fill muffin cups 2/3 full.

Bake until tester comes out clean, 20 to 25 minutes

Charlotte Heller

2/19/18


BAKED LEMON CHICKEN for 50
Equipment needed:
8 large heavy foil roasting pans
electric or manual juicer for lemons
2 basting brushes
cutting board
knives
large pyrex measuring pitcher to pore butter mixture
lots of paper towels to dry chicken
whisk 
garlic press
Ingredients:
50 boneless, skinless chicken breast
40 cloves garlic, peeled and minced
1 1/2lb.+ 1 stick melted butter
2 1/2 C fresh squeezed lemon juice
6 TBL, Fresh thyme
salt and pepper
Directions:
Heat oven to 450 F. Heat 400 F if using convection oven in synagogue kitchen
In a large bowl, whisk garlic, melted butter, lemon juice, and thyme until combined. Set aside
Pat chicken breast dry.
Divide melted butter mixture between 6 large tin baking pans.
Place chicken breast on top of the butter mixture in an even layer. 
Use a pastry brush to brush butter mixture all over chicken. Salt and pepper chicken.
Bake for 5 minutes. Then remove the pans from the oven and brush chicken again. Bake for another 10 minutes and brush chicken again. The butter mixture will begin to caramelize. 
Brush all that good brown lemon butter onto chicken it gives the chicken a wonderful brown caramelized color. Depending on the thickness of the breast return to oven until done. When chicken is cooked through brush the last of the butter mixture on the chicken.


ORZO WITH VEGETABLES
7 LBS Orzo
3 LBS asparagus cut in 1/2 “ pieces
7-8 pints of grape tomatoes cut in half
2 large red onions diced
We precooked Orzo at home.
Sautee asparagus and onions.
Combine all ingredients with vinaigrette (below)
DIJON MUSTARD VINIGRETTE
5 tsp dijon mustard
5 tsp minced fresh garlic
1C.white wine vinegar
Kosher salt and fresh ground pepper
2 1/2 C Olive oil
Directions:
In a small bowl whisk together mustard, garlic, vinegar, salt and pepper. While whisking slowly add the olive oil until the vinaigrette emulsifies.