SEPTEMBER 2008
L'ASHONA TOVA TO ALL OUR SISTERS AND THEIR FAMILIES



In This Issue
Sisterhood Meeting and Plans for Next Year
Last Minute Holiday Recipes
Contact
Vivian Fitts
Sisterhood President
Marvivnav@aol.com
609-492-9412
Dear Sisterhood Member,

Sisterhood had a great summer and we hope you had a chance to participate in our many functions and events.

On September 14, we had a Sisterhood meeting to plan out next season. There were a lot of ideas and we look forward to another banner year.

Please look over some of the events and let us where you would like to help.

Wishing you a happy, healthy and bountiful new year.

Vivian Fitts
Sisterhood President




Minutes of the Sisterhood Meeting, September 14, 2008

Stacey Vreeland is stepping down this year as Co-President of the Sisterhood. She thanked everyone for their help over the years.

Thank you notes were read from Vivian Fitts for the gifts given to her at the Sisterhood Luncheon and from Rose Valentine for the gifts and luncheon in her honor.

Rose Starr, Treasurer, made the following report:

We have 1001 Members
$13,000 was spent on furnishing the Rabbi's Residence
In 2008, 51 Cookbooks were sold and 39 Calendars
Income:
$1825 from Kiddishes and Onegs
$1150 from the Fashion Show
$1611 from the Bazaar Kitchens
$845 from the Luncheon
$60 from the Shabbat Dinner

Vivian Fitts, Sistehrood President encouraged others to be part of our activties as a wonderful way get to know each other and enrich our experience on LBI. Our events include: Kiddishes and Onegs after services, Welcome Back Brunch, July & August Bazaars and Art Show (Refreshments), Break Fast, Fashion Show Dinner, Sisterhood Luncheon, Chanukah Dinner and Community Seder.

Suggestions for next year include:

Progressive Dinner
House Tour
Mah-jongg Tournament
Bunko Night
Wine & Cheese Tasting
Trip to ATlantic City
Boat Trip to Antonetta's for dinner or lunch
Trunk Show

A Tentative Calendar was set and some Chairmen announced:

EveryTuesday, Mah-jongg, starting June 2

Book Discussion Group (once a month) - Helyn Benjamin

Thursday, June 25, Bunko Night (if successful also July 23 and August 27) - Karen Schwing, Chairman

Sunday,June 28 - Welcome Back Brunch

Wednesday, July 8 - Bazaar

Friday, July 10 - Shabbat Dinner and Service

Monday, July 27 - Fashion Show and Dinner

Tuesday, August 4 - Mah-jongg Tournament

Wednesday, August 12 - August Bazaar

Monday, August 17 - House Tour - Congregation event - Rose Valentine and Marsha Nelson Chairs -money to be given to the Building Renovation Fund

Monday, August 24 - Sisterhood Paid Up Luncheon

Judith Pripstein pointed out that in the next few years, Sisterhood will be asked to help with the new building, including a new kitchen for the Sisterhood and any outside caterers. Having successful fun raising events will be very crucial.

Notes taken by Rosemary Ruoff.




Last Minute Holiday Recipes

Why do we dip an apple into honey on Rosh Hashanah? by Rabbi Naftali Silberberg

On a practical level, we take an apple which is sweet (not a green, tart tasting apple) and dip it into sweet honey, as a tangible reflection of our trust and prayers that G-d will grant us all a sweet year.

Why specifically an apple? There is also symbolism implicit in the apple. Solomon writes, referring to the romance between G-d and the Jewish people, (Song of Songs 8:5), "Beneath the apple tree I aroused you[r love]."

On Rosh Hashanah we try to, once again, remind G-d of our mutual love. Solomon writes, referring to the romance between G-d and the Jewish people: "Beneath the apple tree I aroused you[r love]."According to Kabbalah the apple is an allusion to the mystical level of "chakal tapuchin kadishin" (the Holy Apple Field). Also, when you cut an apple in half horizontally you will see ten little holes and a five pointed star. Ten is the numerical value of the Hebrew letter Yud, and five is the numerical value of the Hebrew letter Hey. Together they spell out G-d's name. Those two letters are also an acronym for the words "Hand of G-d". This reminds us that if we look closely and pay attention we will discover G-d's hand in our life and the world around us.


Apple Honey Bundt Cake

"The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving."

INGREDIENTS
1 cup white sugar
1 cup vegetable oil
2 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
3/4 cup chopped walnuts

DIRECTIONS
Preheat the oven to 325 degrees F. Grease and flour a 9 inch Bundt pan. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.

NORTH SHORE CHICAGO HADASSAH'S LICK-YOUR-FINGERS KUGEL

INGREDIENTS:
1 1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt Preparation


DIRECTIONS:
1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.
2. Press the brown sugar into the bottom and press the pecans into the sugar.
3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.