Adath Israel Congregation is a dynamic family-oriented synagogue in North York with a daily minyan, Shabbat and festival services, with a membership of 1700+ families. 

Adath Israel offers a Hebrew school with a special program for Grades 8 and 9 as well as religious, social and educational programs for youth, families and seniors. They have an active Sisterhood and Brotherhood, beautiful social halls, and COR catering by ZB Catering Ltd.  Their Seniors Group for 55+, known as "Club L'Chayim," has social and educational activities.  The synagogue also sponsors conversational Yiddish classes, Dynamic Singles and a preschool program "Special Time for Yeladim."  New members welcome.

Menu:

• Chicken Soup
• Marinated Honey Chicken
• Sweet Potato Slices
• Salad with Sweet and Sour Dressing
• Chocolate Chip Kahlua Cake

Chicken Soup

Ingredients:

• 4 large chicken carcasses
• 1 large pot water
• 4 large carrots
• 1 large onion
• 1 fresh garlic, cut into individual cloves
• 1 bouquet dill
• 1 bouquet parsley
• 2 tbsp chicken soup mix
• 1 tbsp hawaj (Yemenite spice)
• Salt and pepper to taste
• 1 zucchini, cut into small pieces
• Fine soup noodles

Directions:

1. Place chicken carcasses into water and bring to a boil. Skim off the scum that rises to the top to get as clear a soup as possible. Add carrots, onion, garlic, and spices. Cover and cook over low heat for about 2-3 hours. Allow to cool.

2. Remove bones. Refrigerate soup overnight. Remove fat the next day. Reheat the soup for about an hour before serving, adding the parsley, dill, and zucchini. Remove parsley and dill before serving. Serve with cooked soup noodles.

Tips: Leftover soup can be frozen and tastes even better the second time around.

Marinated Honey Chicken
Serves 4-6

Ingredients:

• One 3-4 lb chicken cut in 8ths, or cut up pieces of chicken

Marinade:

• 1/2 cup honey
• 1/2 cup orange juice
• 1 cup ketchup
• 1 tbsp soy sauce
• 2 garlic cloves, crushed

Directions:

1. Clean and dry chicken pieces. Mix marinade ingredients together. Pour over chicken. Refrigerate overnight. (You can prepare it and bake it at one time if you do not have time.)

2. Preheat oven to 400? F. Bake uncovered for about one hour, basting frequently.

Tips: Can be served with rice or noodles if desired.

From the Kashruth Council of Toronto

Sweet Potato Slices
Serves at least 8

Ingredients:

• 4-5 large yams, skin on or off, sliced 1/4 inch in thickness
• Olive oil
• Onion soup powder or chicken soup mix powder

Directions:

1. Lightly grease the bottom of a 9 x 13" Pyrex cassserole. Put a layer of potato slices into bottom.  Sprinkle with olive oil and onion soup powder. Continue the same procedure for 3 layers of potatoes. Cover pan with foil and bake at 350? F for about one hour.

Salad with Sweet and Sour Dressing
Serves 6-8

Ingredients:

• 2 heads Boston bib lettuce
• One 10 oz package fresh baby spinach
• 1/2 medium sized purple onion, sliced and separated
• 2 oranges, peeled and sectioned, or 1 can mandarins
• 1/2 cup pine nuts or coarsely chopped walnuts

Dressing:

• 1 tsp paprika
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 tsp salt
• 1 tsp grated onion
• 1/2 cup sugar
• 1 cup vegetable oil
• 1/2 cup white vinegar

Directions: 

1. Mix dressing ingredients in a jar; shake thoroughly. Pour over salad; mix.

Chocolate Chip Kahlua Cake

Ingredients:

• 1 1/4 cup pareve milk (Rich's or Kinneret - comes frozen)
• 8 tbsp kahlua
• 2 bags pareve chocolate chip cookies
• 1 container Nutriwhip whipped topping (large container or 2 small)

Directions:

1. Defrost milk. Pour milk and 6 tablespoons kahlua into small bowl. Whip up the whipped topping, adding 2 tablespoons kahlua.

2. Dip cookies one at a time into milk and layer the cookies into a 9 inch spring form pan. Cover cookies with a layer of whipped topping cream. Continue for three or four layers of cookies, adding whipped topping between each layer and ending off with a layer of whipped topping.  Decorate top with chocolate chips, chocolate shavings or nuts.

3. Refrigerate or freeze depending on when it will be served. If frozen, take out of freezer about 1 hour before serving.