The Interfaith Kitchen
By Renee Harkey
2 1/2 lbs chicken breast
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped
Preheat oven to 350°F. In a large bowl combine garlic,
oregano, salt and pepper to taste, vinegar, olive oil,
prunes olives, capers with caper juice, and bay leaves.
Add the chicken pieces and coat completely with the
marinade. Cover and let marinate, refrigerated, several
hours or overnight.
Arrange chicken in a single layer in one or two large,
shallow baking pans and spoon marinade over it evenly.
Sprinkle chicken pieces with brown sugar and pour white
wine around them.
Bake for 50 minutes to 1 hour, basting frequently with
the pan juices. Chicken is done when thigh pieces,
pricked with a fork at their thickest point, yield clear
yellow juice (not pink).
With a slotted spoon, transfer chicken, prunes, olives,
and capers to a serving platter. Add some of the pan
juices and sprinkle generously with parsley or cilantro.
Serve remaining juice in a gravy boat. Serves 5.
By Abbe Josephs
The first time I ever made a turkey was for one of the first Dialogue Group Thanksgiving dinners, before we started having it catered. Not knowing anything about how to make a whole turkey, I decided to use one of those cooking bags, and it turned out better than I would have expected. The major problem came in trying to transport a hot, cooked, 25 lb. turkey, from our apartment in Westmont to the dinner at Old St. Pats. The turkey did arrive intact. The same cannot be said for my coat, which was a total loss, completely soaked in turkey drippings.
One way is to use the cooking bags that are sold for that purpose. Cook as directed on the bag for the size turkey you are cooking. The hardest part is getting rid of the bag.
For a more traditional method: Place your thawed turkey on a rack in a roasting pan and brush with oil. Insert meat thermometer into meat between breast and thigh, without touching bone. Roast at 325 deg. until the thermometer reads 180 degs. Cover turkey with foil tent during the last hour.
8 - 12 lbs. 3 1/2 to 4 hrs
12 16 lbs. 4 to 4 1/2 hrs
16 20 lbs. 4 1/2 to 5 hrs.
20 24 lbs. 5 to 6 hrs.
Allow turkey to rest 1/2 hour after taking out of the oven before carving.
Abbes Sweet Potatoes
By Abbe Josephs
1 large can Yams
1/4 cup bourbon
2 T. Butter or margarine
1/4 cup Brown sugar
Drain the yams and reserve the liquid. Put the yams in a bowl with the bourbon and mash them, adding the reserved liquid as needed and the butter or margarine to your taste. Add the brown sugar and the cinnamon to your taste. Mix. Add a dash or ginger and mix. Put in casserole dish. Bake at 325 degs, (or what ever your oven is set on for your other food) for 3040
Spicy Chicken with Tomatoes & Sesame Seeds
From The Jewish Holiday Cookbook, by Gloria Kaufer Greene.
1 to 2 tablespoons olive oil
3 lbs chicken pieces
1 16 oz. can chopped tomatoes with juice
1 small onion, grated
1 clove garlic, minced
1 to 2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 tablespoons sesame seeds, toasted
In large skillet or Dutch over, over medium-high heat, heat oil; then lightly brown chicken pieces on all sides. Meanwhile, stir together the tomatoes and their juice, the onion, garlic, cinnamon, peeper, and ginger. Pour this mixture over the browned chicken, cover the pan tightly, and lover the heat.
Simmer the chicken, basting occasionally, for 50 to 60 minutes or until it is very tender. Transfer the chicken pieces to a serving plate. If the sauce remaining in the pan is too thin, raise the heat and quickly boil the sauce down to the desired consistency. Spoon the sauce over the chicken pieces. Sprinkle the sesame seeds on top.
Makes 5 to 6 servings.
2 cups washed pumpkinseeds
teaspoon Worcheshire sauce
1 Tablespoon butter, melted
1 teaspoon salt
1 teaspoon garlic powder
Mix all ingredients and place in a large shallow pan. Bake 2 hours at 250 degrees, stirring occasionally.
1 pkg. fresh frozen cranberries
1 cup water
1 cup sugar
1 diced apple
1 orange, chopped
Cook cranberries, water, and sugar until cranberries pop. Pour into bowl over apple and orange. Mix.
Cranberry Breakfast Pie
2 cups fresh frozen cranberries
cup chopped walnuts (optional)
cup brown sugar
1 stick melted butter
1 cup white sugar
1 teaspoon almond extract
2 beaten eggs
1 cup flour
Preheat oven to 350 degrees. Grease large pie pan or 9x9 glass pan. Put washed frozen cranberries in pan. Sprinkle with brown sugar and walnuts. Combine butter, white sugar, almond extract, flour & eggs. Pour over contents of pan. Bake for 45 minutes. Makes 8
Recipe courtesy Giada De Laurentiis
3/4 cup powdered sugar
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend powdered sugar, eggs, vanilla, orange zest and
ricotta in a food processor until smooth. Stir in the rice
and pine nuts. Set aside. Preheat the oven to 375 degrees
F. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo
sheet over the bottom and up the sides of the dish,
allowing the phyllo to hang over the sides. Brush the
phyllo with the melted butter. Top with a second sheet of
phyllo dough, laying it in the opposite direction as the
first phyllo sheet. Continue layering the remaining phyllo
sheets, alternating after each layer and buttering each
sheet. Spoon the ricotta mixture into the dish. Fold the
overhanging phyllo dough over the top of the filling to
enclose it completely. Brush completely with melted
butter. Bake the pie until the phyllo is golden brown and
the filling is set, about 35 minutes. Transfer the pan to
a rack and cool completely. Sift powdered sugar over the
pie and serve.
1 graham cracker pie crust
2 small package instant pudding mix milk
1 package Peeps bunnies
Follow package directions to make pie. Pour filling into
pie crust and cool until firm. When it is firm arrange
bunnies on top.
Family School Information
The Family School is a community of Jewish and Catholic couples providing a religious school to convey to our children the stories, traditions, rituals and values of both Judaism and Catholic Christianity. Together, we explore with our children the common moral code and shared heritage of our two faiths.
The Family School was featured in a recent Chicago Tribune article that can be found here: Chicago Tribune
Kindergartners must be five years old before December 31 of the current school year to be admitted. We teach classes beginning at the Kindergarten level through 8th grade. There are openings for children in all grade levels. Please contact Angela Fishman, email firstname.lastname@example.org to learn more about the Family School.