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Project Ezra

PROJECT EZRA 2021

Dear Project Ezra Supporters & Volunteers,

Thank you for volunteering! Our goal is to prepare, package, and deliver 525 meals to over 200 households (families, seniors, & veterans) in a covid-safe way. Below are some ways you can help.  PLEASE CHECK BACK REGULARLY FOR UPDATES.

  • Prepare and package food in your home (recipes and instructions for potatoes, cranberry sauce and stuffing are below - please scroll down)

  • Package food into containers that we provide
    CONTAINER PICK UP WILL BE ON SATURDAY, DEC 11 in the Temple Isaiah Social Hall from 11 a.m. - 1 p.m.

  • Schedule to deliver food to Temple Isaiah

    • Thursday Dec 23  9 - 11 a.m. (please come as early as you can)

      • ALL TURKEY **NOTE:  If you also are preparing other foods, deliver them with the turkey on Thursday.**

      • FRUIT (if that is the only thing you are preparing)

      • COOKIES/BROWNIES (if that the only thing you are preparing)

    • Friday Dec 24  -- 7 - 9 a.m.  (please come as early as you can)

      • STUFFING, POTATOES, CRANBERRY SAUCE, PEAS  **NOTE: **If you are preparing any of these items along with turkey/cookies/brownies and/or fruit, deliver all on Thursday.**

If you have any questions, please email Leah Baigell, Dana Ansel & Audra Hamilton at [email protected]

IF YOU ARE NOT AVAILABLE OR ABLE TO HELP YOU CAN STILL PARTICIPATE

We gratefully accept financial contributions to help purchase food and supplies. You can make a donation here, be sure to use the fund labeled Social Action -- Project Ezra. Or, you can send a check, payable to Temple Isaiah, please write "Project Ezra" on the memo line, to Temple Isaiah, Attn: Social Action/Project Ezra, 55 Lincoln Street, Lexington, MA 02421.

Project Ezra Planning Team 
Temple Isaiah: Leah Baigell, Helene Dassule, Audra Hamilton, John Hayes, Rachel Hayes, Alex Wahl; Temple Shir Tikvah: Dana Ansel, Jenna Barry, Julie Rosenberg


~~~~~ RECIPES ~~~~~ 

ROASTED POTATOES - This recipe makes one unit

Ingredients

  • 5 pounds Yukon gold potatoes cut into 1 inch - 2 inch chunks (peeled or unpeeled)

  • 4 sprigs fresh rosemary (dried rosemary is fine, or 1-2 teaspoons of dried basil and parsley)

  • freshly ground black pepper

  • Extra-virgin olive oil

Directions

  1. Preheat the oven to 375 F

  2. Put the cut potatoes onto baking sheets 

  3. Roughly tear the rosemary (or your choice of seasonings) and scatter it over the potatoes; season with pepper and drizzle with olive oil 

  4. Toss the potatoes well to mix all the flavors and put them in the oven 

  5. Remove after 30 minutes and turn them over to ensure even cooking 

  6. Continue to roast until they are browned & cooked through, about 30 - 40 minutes more 

  7. Please pack up room temp or cold, NOT warm or hot

NOTE: Do not overcrowd the baking sheet or the potatoes will steam instead of roasting


STUFFING - (Serves 8 ~ PLEASE DOUBLE RECIPE TO MAKE 1 UNIT)

Prep time: 10 mins ~ Cook time: 40 mins

Ingredients

  • 4 tablespoons butter or non-dairy margarine 

  • 1 medium onion, chopped

  • 3 celery stalks, cut crosswise in ¼” slices

  • ½ teaspoon kosher salt

  • 1 teaspoon ground sage

  • 1 teaspoon dry thyme

  • 10 cups dried bread cubes (seasoned or not) (ask at the store where they are located if you cannot find it)

  • 1½ cups chicken or vegetable broth

  • 1 egg

  • Optional garnish: ¼ cup fresh parsley, chopped

Instructions

  1. Preheat oven to 350F 

  2. Melt butter in a large pan 

  3. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat 

  4. Turn off heat, add bread cubes and gently stir them into the onion mixture

  5. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much

  6. In a small bowl, gently whisk the egg and add it to the stuffing mix

  7. Continue to fold everything until the egg is incorporated

  8. Place stuffing into a small disposable aluminum pan and bake uncovered for 40 minutes or until nice and toasty on top

  9. Please pack up room temp or cold, NOT warm or hot


CRANBERRY SAUCE - This recipe makes one unit 

makes 10 cups ~ active time 5 min; total time 20 min

NOTE: if you are using 12 oz bags use 5 bags

Ingredients

  • 16 cups (+/- 4 lbs or 64 ozs) fresh or frozen cranberries

  • 4 cups water

  • 4 cups sugar

  • 2 or 3 lemons seeded & sliced (optional)

Instructions

  1. Rinse and de-stem cranberries

  2. Bring water and sugar to a boil, stirring until sugar is dissolved

  3. Add cranberries & lemon slices, return to boil

  4. Reduce to simmer and boil gently for 10 minutes, stirring occasionally, until berries just pop (can cook a little longer if you like)

  5. Pour into a bowl and cool completely at room temperature

  6. Remove lemons

  7. Please pack up room temp or cold, NOT warm or hot

Note: Cranberry sauce may be made 3 days ahead and chilled, covered.

Created by:   Leah Baigell
 
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Date (mm/dd/yyyy) Location Time (EST) Available Slot
12/11/2021 (Sat.) Temple Isaiah  9:00am - 11:00am  

CONTAINER COUNTERS 12/11/21 (8)

Count out and bag up food containers at Temple Isaiah 9 a.m. - 11 a.m.

 
7 of 8 slots filled
Susan Harris (2)
1 adult & 1 - 16 year old - Ben
Sue Janowitz
1
Ann Renauer
Richard and Linda Schaye (2)
Alona Joynt
1
12/19/2021 (Sun.) Your home  9:00am - 7:00pm  

Courtesy Caller - calling 15 food prep volunteers to check-in (14)

This year more than ever it is impt to confirm all volunteer commitments via phone calls the weekend of Dec 17 - 19

 
7 of 14 slots filled
Sue Janowitz
1
Deniz Razon
1 adult 1 child
Alysa Gilman
1 adult
Arnold Clickstein
Hilary Zwicker
Adult
Esther Isenberg
Karen Maslow
12/24/2021 (Fri.) Temple Isaiah: Thurs 12/23 or Fri 12/24  9:00am - 11:00am  

FROZEN PEAS (33)

Four 16oz bags of frozen peas = 1 unit. Note that 1 - 16 oz bag = 4 servings (1 cup/serving); do not cook peas; pack into provided 8 ounce containers

 
All slots filled
Barbara Chandler (2)
2 adults
Elaine Dratch
Marieke Zacher
Bob Ruxin (3)
1 adult
Sue Janowitz
1
Deniz Razon (10)
1 adult 1 kid
Diane Yasgur
1 adult
Susan Foote
Arnold Clickstein (2)
M Garberg
4 adults
Lisa Kling (2)
Howard Brick (2)
2 Adults
Beth Ross
1 adult 1 child
Bronte Abraham (2)
2 people
Lilian Dayan Cimadoro
1 adult
Jessica Fefferman (2)

Roast bone-in or boneless turkey breast (7 lbs boneless = 1 unit; 9 lbs bone-in = 1 unit) purchase, roast, pack into provided containers (75)

*IT IS IMPORTANT TO MAKE SURE THE TURKEY BREASTS ARE FULLY COOKED TO AN INTERNAL TEMP OF 165 DEGREES. UNDER COOKED TURKEYS ARE A HEALTH HAZARD.

 
38 of 75 slots filled
Susan Harris (4)
Deborah Randall (4)
steve smith
1
Laura Derby (2)
Judy Patkin (2)
Maija Benjamins (2)
2
Jane Heifetz (2)
Martha Supnik (2)
1 adult
Sally Huebscher (4)
Bruce Ward (4)
2 adults
Molly Jacobson
2 adults
Saskia Oosting (4)
Sharon and Rich Solomon
Susan Boer
1 adult
Sarah Koster
Gabrielle Geller
Sydney Pearlman (2)

Apples or Oranges (52)

1 unit = 20 pieces of whole fruit, apples, oranges, clementines or a combination, packed into provided containers

 
27 of 52 slots filled
Lilah Byers
Mary Dana Gershanoff (2)
2 adults
Arnold Clickstein (2)
Holly Boker
Annette Pinstein (2)
2 adults
Howard Brick (2)
2 Adults
Robin Abrams (2)
Bronte Abraham (2)
Clementines
Kimberlee Schumacher
2
Lilian Dayan Cimadoro
1adult
Shelley Ayervais
Shelley Ayervais
Beth Fried
barb parmet
1
Esther Isenberg
Susan Krupp
Courtney Lauriat
Karen Maslow
deb kass
Ruthie Liberman
Sarah Koster
Gabrielle Geller

ROASTED POTATOES (5 lbs=1 unit) recipe included on general info page (53)

Prepare and pack into provided containers

 
40 of 53 slots filled
Marieke Zacher (2)
Ruthie Liberman (3)
Ruthie Liberman
Justine Cohen
1 adult, 1 kid
Joan Atlas
1 adult
Ann Renauer
Susan Foote
M Garberg
4 adults
Rick Goldberg
Annie LaCourt (3)
Annette Pinstein (2)
2 adults
Lisa Kling (2)
Linda and Mark Adler (2)
2 adults
Robin Alperin
Linda Farkas-Wagner
1
Nancy A Shepard Shepard (2)
Rachel Hayes
Beth Fried (2)
Toby Ward (2)
2 adults
Daniel Ostrower (2)
2 Adults 2 Kids
Sandy Whitecross
Karen Maslow
Todd Spivak
Donna Slonim
Renee Sacks
One adult one child
Steve Offsey
Naomi Potash (3)
1 adult

WHOLE BERRY CRANBERRY SAUCE (10 cups sauce = 1 unit) recipe provided on general info page (53)

Prepare and pack into provided containers

 
31 of 53 slots filled
Elaine Dratch
Marieke Zacher
Justine Cohen
1 adult, 1 kid
Jeanne Clifford (2)
2 adults
Holly Boker
Maija Benjamins (2)
2
Annie LaCourt (3)
Beth Ross
1 adult 1 child
Amy Wasserman
1 adult 1 kid
Linda Richter (2)
1
Stephanie Kriesberg (2)
amy weinstock
Amy Weinstock
Beth Fried
Rachel Summers (2)
Karen Sobol
Sandy Whitecross
1 adult
Andrea Brand
Sharon and Rich Solomon (2)
Lisa Doob
Cantor Lisa Doob
Suzanne Croes
1 adult
Ann Renauer
Donna Slonim
Renee Sacks
One adult one child

STUFFING (a double quantity of the recipe provided = 1 unit) recipe provided on general info page (33)

Prepare and pack into provided containers

 
12 of 33 slots filled
Barbara Chandler
Barbara Chandler
2 adults
Rebecca Sugarman
Abby Brown
Gayle Pinshaw (2)
Daniel Ostrower (2)
2 Adults 2 Kids
Andrea Brand
Sarah Koster
Jeremy Rosenweig Rosenweig (2)

COOKIES or BROWNIES (3 dozen pieces = 1 unit). Please no nuts, no pies or cakes. (58)

Homemade preferred, packed into provided containers

 
47 of 58 slots filled
Lilah Byers
Justine Cohen
1 adult, 1 kid
Francine Stieglitz
1 adult
Deniz Razon
1 adult 1 kid
Kathy Jacob (4)
12 dozen snickerdoodles (cookies)
Ann Renauer (4)
Arnold Clickstein
Annette Pinstein (2)
2 adults
Lisa Kling
Lisa Price
Lisa Price
Ellen Cohen
1 adult
Robin Alperin
Meryl Junik (2)
Pam Hoffman (2)
1
Linda Farkas-Wagner
1
Robin Abrams
Abby Brown
Brianna Nadelberg
barb parmet
1
Karen Sobol
Susan Goodman (2)
Susan Krupp
Charlotte Shabarekh
1 adult 1 kid
Ann Lieberman
Saskia Oosting (2)
Jane Kramer
I will make cookies; 1 adult
Susan Boer
1 adult
Ruthie Liberman
Clara Schneider
Gabrielle Geller
Renee Sacks
One adult one child
Zoe Tarshis
Naomi Potash (3)
1 adult
tim bernstein
2 adults, 2 teens
Temple Isaiah Social Hall  11:00am - 12:00pm  

Deliver Meals Friday, December 24th (33)

Do not include the number of people. Sign up is counted by car (e.g. 1 car per family). NOTE: Plan 1 hour for delivery

 
32 of 33 slots filled
Peter Albin
Liz Cohen
2 adults 2 kids
Eileen Kern
Ruthie Liberman
2 adults
Justine Cohen
1 adult
Deniz Razon
1 adult 1 child
Ruth Budd (2)
Adults
Ann Renauer
Rodolfo Archbold
2 adults
Anar Mik
2/2
Andrea Goodman
2 adults, 2 kids
Howard Brick
2 Adults
Martin Rogers
2
Alice Diamond
1
Sarah Popper
2 adults, 3 kids
Rachel Munn
one car
Stephanie Kriesberg
Bronte Abraham
Micah and Bronte
Caroline Lieber
2 adults; 2 teens (1 car)
Brianna Nadelberg
Andrea Bloch
2 adults
Molly Jacobson
2 adults 2 kids
Esther Isenberg
Rachel Stark
Cari Bricklin-Small
Bricklin-Small Family
Sara Hopp
Ruthie Liberman
1 car 1-2 adults
Suzanne & Larry Croes (3)
2 adults
tim bernstein
2 adults, 2 teens

Back up for Meal Delivery -- on call in case additional driver(s) needed Friday, December 24th (5)

Do not include the number of people. Sign up is counted by car (e.g. 1 car per family). NOTE: Plan 1 hour for delivery

 
4 of 5 slots filled
Sue Janowitz
1
Karen Maslow
Ruthie Liberman
1 car 2 adults
Gabrielle Geller

Community Day Center of Waltham (2)

Deliver bags of food to 16 Felton Street, Waltham

 
All slots filled
Marieke Zacher
Ruthie Liberman
2 adults
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