The New Congregation B'nai Tikvah

830 South Melrose Drive
Vista, California 92081 (760)941-9858

 

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Upcoming Events


February 19th - Shabbat Services led by Phil Presser

February 20th - Shabbat Services led by Cantor Larry Kornit

February 21/24 - Hamentaschen Baking

February 25th - Board Meeting

February 26th - Purim Celebration/Potluck Dinner/Hamentaschen Sale

February 27th - Shabbat Services led by Rabbi Leinow and Cantor Kornit

March 7th - Bingo

March 14th - Sisterhood Meeting and Brunch

Recipes from our

World Famous Friday Night Potluck Dinners and family cookbook

 

The Food we bring to our potlucks is so delicious, dishes we would love to make at home or take with us to other events.  We would also like to include favorite recipes in general.  Please email me and share your recipes, they will get posted here for everyone to enjoy.

 

White and Chocolate Double Layer Pie by Cheryl Kaufman (11/13/09)

Ingredients

  • 2 cups cold low fat milk, divided

  • 1 pkg (4-serving size) JELL-O chocolate flavor fat free sugar free instant pudding

  • 1 tub (8 oz) thawed Cool Whip whipped topping, divided

  • 1 prepared graham cracker crumb crust (6 oz)

  • 1 pkg (4-serving size) JELL-O White chocolate flavor fat free sugar free instant pudding

Pour 1 cup of milk into medium bowl.  Add chocolate flavor pudding mix.  Beat with wire whisk 1 minute.  Gently stir in 1/2 of the whipped topping.  Spoon evenly into crust.

 

Pour remaining 1 cup milk into another bowl.  Add white chocolate pudding mix.  Beat with wire whisk for 1 minute.  Gently stir in rest of whipped topping.  Spread over pudding layer in crust.

 

Refrigerate 4 hours or until set.  Makes 8 servings.

Squash Casserole (6 servings) by Sherry Landow (11/13/09)

Ingredients

  • 6 cups large diced yellow squash and zucchini

  • Vegetable Oil

  • 1 large onion, chopped

  • 4 tablespoons butter

  • 1/2 cup sour cream

  • 1 tsp House seasoning (recipe follows)

  • 1 cup cheddar cheese

  • 1 cup crushed butter crackers (Ritz recommended)

Preheat oven to 350 degrees F.

 

Sautè the squash in a little vegetable oil over medium-low heat until it as completely broken down, about 15-20 minutes.  Line a colander with a clean tea towel.  Place the cooked squash in the lined colander.  Squeeze excess moisture from the squash.  Set aside.

 

In a medium size skillet, sautè the onion in butter for 5 minutes.  Remove from pan and mix all ingredients together except cracker crumbs.  Pour mixture into a buttered casserole dish and top with cracker crumbs.  Bake for 25 to 30 minutes.

 

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

 

Yield: 1 1/2 cups.
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