statioiu setup - The Chapel at Tinkers Creek

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statioiu setup - The Chapel at Tinkers Creek
Jesuswasa Jeuyhoobserved
theholid4ys
dndfestivdls
of hisreligion.
.
Understdndino
..
thesespeciitldayshelpsus
better
STATION OBIECTIVES
Children will learn about one holtday through making and sharing food
for that holidav,
STATIOIU SETUP
On the door, post a sign that says "Holiday Catering."
copy the menus printed below by hand or computer on posterboard.
Post menus for each of the lour holidays. Listed below are the holiday
menus coveredln this unit. An * indicates that the recipe is included in
thls station.
RoshHashanah
Menu
Hallah
Tomato Compote
*Taiglach
Chopped Liver
Crudites with Dip
Eggplant Spread
*Honey Cake
Cucumber Sa.lad
*Fruit Plate
Roast Chicken
t"lenu
Sabbath
+Hallah
Noodle Kugel
rest
dd
Fe6ttv.l6
Pernrlsslon lrarted
to DhotocoDv lor local church use. O 2003 Abinsdon Fress.
Resources:
Supplies:
posterboord
ond
poinior morkers
signs
lormoking
optionol:
gropes
dotes
soficheese
pomegronoles
peors
SukkotMenu
*Stuffed Pumpkin
Corn Ouiche
Couscouswith Vegetablesand Sausage
Menufor Hanukkah
*Apple Cranberry Sauce
+Latkes
Harvest Mulllns
*Apple Strudel
Doughnuts
Two characteristics ofJewish holidays are that *Iere is special
food. arld that others are welcome to share in the celebration.
This station gives the opportunity for children to prepare food
tjapical of each holiday. Plan ahead of time how they may share
this food with others. Perhaps you will prepare food for a partic
ular holiday and take it to the station where other children are
experiencing that holiday. (For example, nake honey cake and
take it to the Art Station, where the theme is Rosh Hashanah.)
Or, if you will be having a Reflection Week at the end of your
study, you may choose to lreeze the food to share at that time.
'We
recommend making food forjust one holiday each week. Ilyou
have sdra time while the food is baking, consider playing some oI
the games from the Game Station that relate to the holiday for
which you have cooked.
Read the introductoly material for an overview ol each holiday
so that you can talk about that holiday with the children as you
prepare food (pages 6- lO).
Photocopy the Main Idea, Objectives, Bible Background for
traders, Shepherd Tips, and Check Your Facts for each leader
and shepherd. (Seepages 3-11.)
WANT TO DO MORE?
Add items to the table for children to taste as they arrive. Items
could include grapes,dates, soft cheese.and pomegranatesor
pears,
SAFEIY GHEGK
o
The church should be a place of security a place where
children can count on things and people being reliable.
tr
Shepherds should know the whereabouts of every child in the
shepherd's group, and they should know where to reach parents
in .aeF
tr
Pernlsslon
grdtcd
^f rn
Ifyou use the stove or oven, take precautions that will ensure
the children s safety. (However. let the children work with the
ingredients as much as possible.)
to photocopy lor lo.al church usc. O 2003 Alrligdon
Prcss.
Pov.rxpEssfv
Btbl€ Elp.nence
StattoftrM
tr
Knolv your children's allergies before selecting the foods you will
plepaie in this station.
tr
Be sure children and adults wash their hands thoroughly before
working with the food, and that all foods arld equipment aie kept
clean and sanita4r.
tr
Make sure any electrical equipment being used is safe. Be sure all
electdcal cords aIId equipment aie out of tie way to avoid tripping.
tr
A fire extinguisher should be readily available.
BTBTESTORY
Resources:
Bible
ForAllAges
Sdti I'm going to mention severalholidays, and I want you to
think about the special food your family eats lor that
holiday.
A5Ki Whal food do you eal al Th.nksgiving?
What food do you eat at the For-lrth ofJuly?
Do you have anything special on your birthda)?
Does your family celebrate holidays by itself,
or are you with family and friends?
Say: .f"-i"tt peoplehave special holiday lbods.
And they have a long tradition of sharing the
holiclays with other people. 'ltrese customs can
be traced all the way back to the Bible, to the
time of Abrahan. Listen to this story.
lAbraham)
looked
upandsawthreemen
standing
nearhim.lrJhen
hesavthen,heranfrom
thetententrance
to meet
them,
dndbowed
down
to theground.
(Genesis
l8:2)
Read Genesis 18:l-8.
Ask:Who were Abraham s guests? (three stratTgers).'fhe tradition
is that one oI those strangers was God. What did Abraham do
to welcome his guests? (prepared a mea\ We're going to be
lbllowing Abraham's example today. and prepare special lood
to share with others. As you are working, imagine that God
might be one of the people for whom you are cooking.
ACTTVITYOPTTONS
(45-50 minutesl
Choose from the suggested activities as your time and the
children's interest allow.
Feast8 dd
Festtvdr
Pemissron
grantcd to phoro.opy fo. ro.al church use. o 2003 Abhgdon
p.ess.
Supplies:
ingredients
meosuring
spoons
meosunng
cuP
floursifter
nu cnoPPer
elechic
mixer
bokingpon{10-by-10
or l0-by-14)
for
shortening
groosing
lhepon
lorgemixing
bowl
smollmixing
bowl
tobleknifeto cutcoke
potholders
FOOD FOR ROSH
HASHANAH
ForAllAges
Honey Geike
lngredients:
4 cggs
I cup sugar
I cup honey
),i cup cold collee
l, cup melted margarine
4 cups sifted unbleached white flour
I tablespoon baking powder
17, teaspoonsbaking soda
h teaspoon ground clovcs
'/dteaspoon ground nutmeg
Y4teaspoon ground cinnamon
% cup chopped walnuts
'l cup seedless raisins
'/.rleaspoon almond extract
whipped cream
dash of cinnamon
dash of sugar
l. Preheat oven to 35O clcgrces. Grease a lo-by-lo
l0-by-14-inch baking pan.
inch or
2. Cream the eg{ls and sugar together in a l:u{c bowl. Beat the
mixture until light and lluffy.
3. Mix the honcy and coffcc together in a small bowl.
Talk
lip:
It is fodition to serve
no$ingsouror biiter
lor thh holidoy.
Insieod,sweets
ore
emphosized,
withthe
hopeihotthesweet'
nesswill lostbr the
wholeyeor.\{hot
wouldo sweelyeor
be like?
4. Stir lhe margarine inlo the egg mixture.
5. Stir the honey and coffee nixture into the egg nlixlure.
6. Slft the flour again inlo a large bowl. Adcl the baking powder, bak'
ing soda. and spices iirto the flour. Then add the nuts and raisins.
7. MLx the dry ingredients and the liquid mixture together. Beat until
well blended.
8. Stir in the almoncl extract.
9. Pour the batter inlo thc grcased pan. Bake lbr one hour.
Io serve:
Stir the cinnamon and sugar into the whipped cream. Cut the cake
into squares and serve with the topping.
Perd$ion gtutcd ro Dhoro.ol)vfor local.hrrch us. O 2003 binAdonP.ess.
Porcrxpr..rtl!
Btr'r. Erp€nelce st.ttor.'n
ForAllAges
Supplies:
loiglcch fHoney Gondyf
This recipe works best during dry weather. Humidity will keep it
from hardening.
Yield: 36 to 48 piecesof candy.
Ingredients:
2 eggs
2 tablespoons vegetable oil
l% cups flour
r,. tp.<n^^n
c.lt
I cup honey
/, cup sugai
'%teaspoonground ginger
I cup nuts. coarselybroken
74teaspoon baking powder
l Beat the eggsslightly. Add the oit and nuts.
2. SiIt the llour, salt, and baking powder together.Stir into the egg
and oil mixture to make a soft but not sticky dough. Add more
flour iI necessary.
3. Placethe dough on a pastry board, lightly sprinkle with flour. and
twist into a rope shape about '1 inch thick. Dip a knile in flour.
and cut the rope of dough into snall piecesabout % inch long.
4 . Place the pieces on a well-greased shallow pan and bake in a
moderately hot oven (375 degrees) for about lO minutes. or until
slightly browned. Shake the pan a lew times to keep the pieces
separated and evenly browned.
5 . While the pieces are baking, prepare the honey slrup. Put the
honey. sugar. and ginger in a saucepan and stir until the sugar is
completely melted. Cook gently over a low flame for 5 minutes,
DU'
rIrts
LUITLaILTJ,
6 . Add the baked pieces of dough and the nuts. Stir gently over low
heat until the mixture is a deep golden brown.
7 . Pour out on a large platter or board \vet with cold \vater.
a.Shape the
candy into a cake about 8 inches square and 2 inches
deep. using a knife wet with cold water. Cut into 2-inch strips alld
cut again into bite-sized pieces.
L Wrap in wax paper to store.
Felsts
ud
F.sttrab
Pemisston
gmnled to pholo.opy
ror l..al
church use. o 2oo3 Abinedon Press.
ingredients
meosuring
cup
meosuring
spoons
mixingspoon
mixingbowl
postryboord
exkoflour
knife
shollow
bokingpon
for
shortening
greosing
$e pon
potholders
SOUCepOn
lorgeplotteror
cutting
boord
wqx pqper
FOOD FOR HANUKKAH
Supplies:
ingredients
pototopeelers
foodprocessor
mixingbowls
shoiner
mixingspoons
costironskillet
optionolr
acecreomscoop
poperlowels
TalkTip:
bodsbr
Appropriote
Hqnukkqh
ore
of theoil
reminders
fiot losledeightdoys.
ForAllAges
lail<es lPoteilo Pcncokesf
Yieldr 18 large pancakes
Iip: ntt ua,,tt
"to.,ld
fry the pancakes,lvith children standing back
lngredients:
2 pounds russet potatoes,peeled
I medium yellow onion
2 large eggs,beaten
'r cup matzo meal
2 teaspoons kosher salt
7, teaspoon cracked black
pepper
vegetable oil lor frying
l. Grate potatoes and onion in a food processor, using the shredding
blade. Remove mlxture to a bowl and replacc the shredding blade
with the steel blade. In batches, pulse-process the potato mixlure
for lO to 15 seconds. Place the nixture in a stralner over a bowl
and squeeze out the liquid. (Reservethe liquid Wait 2 to 3
minutes, and the water and starch will separate. Pour the water
out and usc the starch in the next step.)
2. Place the strained potatoes in a medium-size bowl Fold in eggs.
matzo meal. salt, pepper, and reseNed potato starch. Mix wcll.
3. Heat the vegetable oil ln a cast-iron skillet over medium heat. The
oil should be an inch cleep.
4. Form l/i cup of the potato mixture into pancakes and slide gently
into oil. (Or use an ice cream scoop and flatten lalkes when they
are in the skillet.) Cook 6 to 8 minutes. until golden brown on one
side. Turn and cook another 6 to 8 minutes.
5. Drain pancakes on paper towels and serve immediatcly with
Apple-Cranberry Sauce (recipe follows), or apple saucc (or cool
and freeze. Reheal by placing in a 4oo-degree oven for l0 to 12
minutes. or until heated through.)
Supplies:
ingredients
opplecorers{usethe
kindilot coresond
cuisintopieces)
poringknib
heovypotwith lid
mixingspoon
ForAllAges
Apple Greinberry Setuce
Yieldl 8 cups
lngredients:
4 pounds cooking apples. such as Romes
2 cinnamon sticks or I tablespoon cinnamon
t bag fresh cranberries
Pern sron ganted to photocopyfo.lo.d.hurch use. o 2003 AbingdonPrcss
poe.rxpr.6.r^
/, cup applejuice
1 lemon
Yrcup brown
sugar or honey
Btbl. Erp.d.nc.
st.tlotr.r^l
1. Core and quarter both the apples and the lemon, leaving the skins
on.
2. Place in a hea\'y pot with the sugar or honey. cinnamon and
liquid. Bring to a boil, cover, and simmer over a low heat.
3. Add the cranberdes when the apples start to get soft. Stir
frequently. Add more juice if fruit appears dry.
4. Cook until the fruit is soft, about 20 minutes.
5. Serve cold or at room temperature.
ForAllAges
Chocoleite Pretzel Steirs
Ingredients:
6 ounces semisweet chocolate
I tablespoon vegetablc shortening
pretzel sticks
Supplies:
ingredients
medium
soucepon
mixingspoon
wox Popor
L In a medium saucepan, melt chocolate over low heat. Stir in
shortening.
2. l,et cool Ibr a fcw minutes.
3. Stir in the pretzel sticks until well coated \^dth chocolate. Arrange
on sheet of w&\ paper, forming slx-pointccl stars.
4. Chill.
Sdy: The six-poiDted star, sometimes called the Star of David, was
the emblem ol Ktng David. It has comc to stand for the Jewish
peoplc. as well as the country of Israel.
FOOD FOR SUKKOT
ForAllAges
Apple Strudel
lngredients:
For the dough:
2% cups flour
Y,teaspoonbaking powder
% teaspoonsalt
74 CUp Sllgar
I egg
Yrcup oil
oil for brushing dough
For the lllllng:
Jam
8 apples, pared and chopped
I cup raisins, chopped
I cup nuts. coarsely chopped
sugar
ctmaInon
Y2cup lukewarm water
Pcrnrssroneranredro photocopJIor lo.al.lrur.h us.. o 2003 Abhgdonhess.
Supplies:
ingredienls
meosuring
cup
meosuring
spoons
nutchopper
(forculting
scissors
roisins)
opplecorer(usefie
kindthotcoresond
slices
in onestep)
brk
poshyboord
extroflour
pin
rolling
bokingsheet
shorlening
lo greose
bokingsheet
poslrybrush
Talk
Tip:
Dishes
torSukkot
thotthisisthe
refle{t
follhorvest
festivol.
1. Preheat oven to 375 degrees. Grease a baking sheet.
2. To make the dough, sift flour, baldng porvder. salt, and sugar into
a mixing bowl. In a sepaiate bowl use a a fork to beat together the
egg, oil, and water. Ma}e a hole in the center of the flour mixture
and drop the egg ml\ture into it. Stir together. The dough should
be soft. easy to handle. and not sticky.
3. Lightly sprinkle your work surface rvith flour. Divide the dough
into three parts. Roll one part of the dough until it is very thin. If
the dough tears. you can press a piece of dough over the tear.
Spread a thin layer ofjam over the dough. On top of this sprinkle
one third of the chopped apples, raisins, nuts, sugar, and
cinnamon on top of the jam.
4. Roll the dough into a long tube like you would for a jelly roll.
Pinch the edges together to keep the filling in. Repeat these steps
with the other two parts.
5. Place the three rolls on the greased baking sheet. Be sure to leave
space between the rolls so they can bake evenly. Brush the toP of
each roll with oil. Then sprinkle the rolls with cinnamon and
sugar.
6. Bake at 375 degrees lor 45 minutes or until golden brown.
Remove lrom the oven and cool. Cut the rolls into l-inch slices.
Makes about 60 pieces.
Take the strudel to the Science Station and eat in the sukkah with
the class that is there.
ForAllAges
Supplies:
ingredienis
knife
lorgemixingbowls
mixingspoons
colonder
oluminum
foil
cookiesheel
Sruffed Pumpkin
lngredients:
I pumpkin
kosher salt
nuts
raisins
chocolate chips
l. Preheat the oven to 350 degrees.
2. The teacher should cut a circle. six inches in diameter, in the top
of the pumpkin.
3. Lift out the cut piece. With a spoon or halds, remove all the pulp
and seeds fiom the pumpkin and place in a large bowl. Set aside
the pumpkin.
4. Using hands. separate the pumpkin seeds from the pulp. putting
the seeds into a colander. Wash until they are free of pulp.
5. Spread the seeds on a cookie sheet covered with aluminum foil.
Lightly salt with kosher salt. Roast the seeds for 15 minutes,
turning occasionally.
Permission grdted
ro photocopy for local church use O 2003 Abi.gdon
Press.
Pd€rxpre65lE
Blbl€ Erp.rt.!c.
atattomu
6. While the seedsare roasting. line the inside of the pumpkin with
aluminum foil.
7. When the seedsare cool, mix them with nuts, raisins. and
chocolatechips, and put the mixture into the pumpkin.
8, Put the pumpkin in the sukkah for a snack.
FOOD FOR.SABBATH
Herlleih
Becauseof the time required to let the bread raise. this recipedoes
not lend itself to use by the children. Hallah may be purchasedfor use
in the Sto{,telling and Art stauons, or an adult may like to ba}e it.
Note that hauah has seveningredients,the number of completion
and perlection.An eighth ingredient may be added for extra flavor.
lngredients:
1 packagedry yeast
3 eggs
1 cup warm water (98 degrees) 2 teaspoonsvegetableoil
1 teaspoonsalt
3/, cups unbleachedwhite llour
2 frhlcsn^dnq
c,, 't' r
optional: /4 cup poppy seedsor 1l cup sesameseedsor /4 cup raisins
1. Mix yeast and warm water into a large bowl untll the yeast is
dissolved.
2. Mb( in the salt and sugar. Stir until sugar is dissolved.
3. Beat together two of the eggsand the oil. Stir the egg mixture
into the yeast mixture.
4. MLxin three cups o[ flour, a little at a time. Continue mixing
until dough holds togetherin a ball.
5. Sprinkle the pastry board with the remaining flour, and put the
dough on it. Spread a little flour on your hands, Knead the
dough for about five minutes to make it sprin$/ and light.
6. Put a few drops of oil on your hands, and pat oil on the ball of
dough. Placethe dough back in the borvl. Coverit with a damp
towel and place it in a warm place. free of drafts. until it has
doubled (at least two hours).
7. Punch down. Add raisins, if desired.
8. Put the dough on the lightly floured pastry board and divide into
quarters. Take 3 of the quarters and roll each into a long rope.
Line the ropes next to each other and braid them.
9. Divide the last quarter into thirds. Roll them into ropes and
braid. Placeon the larger braid.
Permissro! granted io photocopy fof local church usc O 2003 Ablngdon Prcss
Supplies:
ingredienis
lorgebowl
mixingspoon
cupsond
meosuring
spoons
postryboord
dompcloth
cookiesheel
ffi;m:t*,rs:;"Jr;:in,"13.T1seeds'
orsesame
;li:":li::,#:,li "f.''iil il'r' poipv"""ds
is browr'
45 minlrtes or until bread
11. Bake at 350 degrees for
Note:rn"r'..oai";5::L{",X#f
lilfill;i?.'lJl|r"r*"
yeai.
fior AllAqes
Fruit Plerte
Supplies:
lngredients:
ingredients
colonder
knNes
postrybrush
lorgePlolter
ioothpicks
frult that is in season
lemon julce
l . Wash fruit
2. Cut into bite-sizePreces'
the platter'
3, Arrange attractively on
and pears'
such as apples bananas
4. lf using fruil that will brown'
brush with lenon Juice
of liuit'
5. Put a toothpick in each Piece
ate
share vrith the chitdren who
1()
Station
Storytelling
Take to thc
celebrating the sabbath'
GIOS|NG
{bn,i.,,,,""r
one of rhese rraditional
btessings.pick one rhat
::"j-::!l
appropriate
is
for the food that you have
preparecl.
g-, Rurer
ortheuniverse,
;::.
"iJiiiiiffi "",1i;,^j:,XX'
Rurer
ortheuniverse.
r?'iil"r1,ii'"".?l;iL1l1r'."J.?,ll'
who
*. you. Adonaiour cod.
Rulerof rie universe,who
I.?t:.,.,.":l
rus,given us [ife.sustainecJ
us, and broLlghtus lo this
seasono[
Pen
ston
cEred
to phoio'oPv lbr local 'hurch
use ! 2OO3 Abinqdo!
Irress'
Pot'rxpt'6st*
BIiG
E p6d'nc'
6tatiotr6r"