Our Relief Society Activity will be on Wednesday, January 18 at 7:00 PM. Wendy Osborne from Tabitha's Way will be speaking to us. If you are able to, please bring a donation of food or clothes to give to Wendy that evening. Afterwards, we have a few fleece blankets to tie, if you are available, please plan on staying a few minutes after and help tie the blankets.

Hope to see you all there.

Soup recipes from our RS Harvest Dinner

Thanks to Chris Hansen, the RS activity committee and all of you who helped with food assignments for the RS Harvest Dinner!

We've had requests for the soup recipes so here they are...

Chicken Corn Chowder Soup – 30 minutes

Amy Ingram

2 T. butter

¼ c. chopped onion

¼ c. chopped celery

1 jalapeno pepper, seeded and minced

2 T. flour

3 c.  2% reduced fat milk

2 c. chopped roasted skinless, boneless chicken breasts, about 2 breast halves

1 ½ c. fresh or frozen corn kernels (about 3 ears).

1 tsp. chopped fresh thyme OR ¼ tsp. dried Thyme

¼ tsp. ground red pepper

1/8 tsp. salt

1 (14 ¾ ounce) can cream style corn

Melt the butter in a large dutch oven over medium heat. Add onion, celery and jalapeno. Cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick, about 5 minutes.

Broccoli Cheese Soup                                

Debbie Bell

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Pot #1

Ingredients:

2 qt. water                                           4 chopped carrots

3 T. Chicken bouillon                          4 chopped potatoes

4 T. Flour                                            1 large onion

1 cup chopped celery

1 bunch fresh broccoli-add about 30 minutes prior to serving so it’s still a little firm

Directions:

Boil until vegetables are done.

Pot #2

Ingredients:

2 qts. ½ & ½  (or 1 qt milk & 1 qt. ½ & ½ )

1 jar cheese whiz

½ c. butter

Directions:

Heat until warm, add to the first pot.

Hamburger soup 

1 lb. hamburger, browned in large kettle, drain off fat

2 cups cubed potatoes                                      3 medium carrots, diced

3/4 c. diced celery                                            1 quart canned tomatoes

2 medium onions, chopped                              2 Tbsp. minced onion (I use more)

2 Tbs. mined green pepper                              1 cup chopped green cabbage

1 small garlic button                                        1 tsp. Worcestershire sauce

1/4 c. pearl barley, raw rice  or elbow macaroni

1 to 2 quarts water                                           1 can tomato soup, plus 1 can water

1 tsp. sugar                                                       2 tsp. salt or to taste

1/4 tsp. pepper                                                 1 large bay leaf

2 Tbs. dried parsley                                         dash of allspice

Put all together and boil.  Turn to simmer until vegetables are to desired tenderness.

Sisters, Just a reminder of our Harvest Dinner this Wednesday at 6:00 PM at the church. All the Young Women are invited. Janene Baadsgaard will be our speaker. A Nursery will be provided, but we ask that you feed your children before bringing them. Some snacks will be provided for the kids. Come relax and enjoy each other's company.

Cinnamon Scented Applesauce Ornaments

These are so fun and smell SO good!

Cinnamon Scented Applesauce Ornaments

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Read more about it at www.cooks.com/rec/view/0,171,155175-241203,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

4 oz. can (approximately 1 c.) cinnamon
1 tbsp. ground cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue

Combine ingredients. Work 2 to 3 minutes (knead) or until smooth. Roll out to 1/4 inch thickness, do not roll any thinner. Use cookie cutters (Christmas type). Let air dry for 24 hours or in a low oven bake at 200 degrees for a couple of hours until dried out. Be sure to put hole in ornament to hang it with prior to drying process.

I use a drinking straw to poke a hole in the ornament prior to drying.  I use a baking rack lined with an old paper bag.  The baking rack will leave an imprint on the ornament if you don’t cover it.  If using an old paper bag, be sure to cut it up so the seams on the bag don’t leave an imprint on the ornament.

~Cathy Jarvis

Dear Sisters...Mark your calendars for Wednesday, November 2 for our Harvest Dinner at 6:00 PM at the church. Our theme is K.I.S.S Keep It Simple Sisters. Sister Janene Baadsgaard will be our speaker that evening. All the Young Women are invited also. Hope to see all of you there!

Garden Recipes!

These are the recipes for the garden food we enjoyed at the last RS activity night. Enjoy!


Zucchini Relish
Jana Staheli
10 c. zucchini
4 med. onions
5 T. salt
4 c. sugar
2 1/4 c. cider vinegar
1 t. mustard seed
1 t. turmeric
1/2 t. pepper
1 T. cornstarch
1 lg. green pepper
1 lg. red pepper

Grind zucchini and onions. Mix with salt and let stand overnight. Drain. Rinse in cold water. Drain. Grind peppers. In large pan combine rinsed zucchini mixture, ground peppers, and remaining ingredients. Cook for 30 minutes, stirring frequently. Bottle in clean jars and process for 20 minutes.

Zucchini Brownies
Jana Stahli

Preheat oven to 350
2 c. sugar
3 eggs
 1/2 c. oil
1 t. vanilla
1 t. salt
1/2 t. soda
1/2 c. cocoa
1 1/2 c. flour
2 c. shredded zucchini

Cream sugar, eggs, oil and vanilla.Add dry ingredients then stir in zucchini. Bake at 350 for 30-50 minutes. Optional: dust with powdered sugar or top with chocolate frosting.


Raspberry Jalapeno Jelly
Sue Johnson
2 1/2 c. finely chopped red bell peppers, can be ground in grinder
1 1/4 c. finely chopped green bell peppers, can be ground in grinder
1/4 c. finely chopped jalapeno peppers,  can be ground in grinder
1 c. apple cider vinagar
2 pkg powdered pectin (1.75 ounce packages)
5 c. white sugar

optional: Substitute 1 c. of fresh or frozen raspberries for 3/4 c. of the red of green bell peppers.

Sterilize 6 (8 ounce) canning jars and lids. Place all peppers in sauce pan on high heat and add vinegar and pectin. Stirring constantly, bring to a full rolling boil. Quickly stir in sugar and return to a full rolling boil. Boil exactly one minute, stirring constantly. Remove from heat and skim off any foam. Quickly ladle into sterile jars, filling jars to 1/4 inch from top of jar. Cover with prepared lids and screw bands on tightly. Place jars on rack inside steam caner. Bring water to a boil and boil for 5 minutes. Helps it to seal. Call Sue if you have questions!

Jalapeno Jelly Dip
Sue Johnson
Spread warmed cream cheese in a layer on a plate. Top with a layer of jalapeno jelly.

Garden Cake
Amber Parish
2 cups whole wheat flour, freshly ground
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil or softened butter
3/4 cup unsweetened applesauce
2 teaspoons vanilla
2/3 cup sugar
3 eggs (can use powdered egg)
3 cups total: grated carrots, yellow squash,  zucchini
1/2 cup raisins-optional
1/2 cup walnut halves and piece -optional
In a large bowl, mix dry ingredients.  Make a hole in the center and add the wet ingredients, mixing well.  Stir in raisins and nuts. Pour into a 9 x 13″ baking dish and bake for 40 minutes at 350°.


Tobouli Salad
Mary Drockton

1 c. uncooked bulgur (see recipe for bulgur below)
2 c. boiling water
2 tomatoes, finely diced
1 bunch green onions with tops, sliced
3 Tbsp. chopped fresh mint or 2 tsp. dried mint
1 c. finely chopped parsley
3 Tbsp. olive oil
1/2 c. lemon juice
salt and pepper to taste

Three to four hours before serving, place uncooked bulgur in a large bowl. Pour boiling water over bulgur and let soak for 1 hour. Stir occasionally. Drain well.

Return bulgur to bowl and stir in the remaining ingredients. chill for 2 hours.

Bulgur Wheat:
whole kernel wheat
water

Place wheat in a medium saucepan with enough water to cover wheat about 2 inches. Bring to boil. Turn off heat and let rest 1 to 2 hours.

Add more water if needed, and bring to boil again. Turn off heat and let rest again for another 1 to 2 hours.

Drain (save water for soups, other cooking or for watering plants). Dry wheat in oven at 200 degrees. When dry, it can be cracked in a blender or grain mill or stored whole in a container on the shelf.

Bulgur wheat takes on a new flavor from the regular wheat.

Suggestions for preparing:
1. Reconstitute 1 c. Bulgur wheat in 2 cups of water. Saute onion, green peppers and beef bouillon. Add wheat and saute until brown. Serve with Cream of Mushroom or Cream of Chicken soup on top. Optional: add canned chicken, pimento, almonds or tuna.
2. Melt butter, add onion and celery. Cook until tender. Blend in flour. Stir in chicken broth and milk. Cook over low heat, stirring constantly, until thickened. add seasonings, wheat, turkey, ham and cheese. Pour into buttered two-quart casserole. Sprinkle almonds over top. Bake for 35-40 minutes at 350 degrees. Serves 6 to 8.

More RS fun...

Chris Hansen has planned more RS fun for us on October 5th at 6:30! She is inviting us to share inexpensive/practical Christmas ideas...whether it be gifts, meals, treats, neighbor gifts etc. Please contact Chris if you have ideas to share or bring. She will also be sending around a sign-up sheet for people to bring something they've made from their garden along with the recipe. Come join us! Everybody is welcome!



Also...if you would like to learn basic canning skills or would be willing to teach someone basic canning skills, please let Chris know as well. Watch for the sign up sheet on Sunday after Stake Conference. Thank you sisters for sharing your talents!!




Come to the church to join other sisters in our ward humanitarian effort! It's a chance to chat and serve. Sister Bell has blankets for us to tie and baby blankets that need edging. She is ready to help anyone learn to crochet the edge of these beautiful blankets that will be delivered to the new mothers in our ward. She'll be at the church  Wednesday September 28th at 6:30. You're also welcome to pick up supplies to work at home at your own convenience.


November 2nd will be a special RS dinner so mark your calendars! Laurels are invited! 

Thanks to Chris for all she does to make these events happen! We also appreciate Ann Haymond for teaching us to make fun embellishments tonight at our activity. We had a great turn out and missed those of you who were not able to be there.

Love you all!

Cauliflower Salad!

Sister Ryan served this salad at the ward B-Q and it was so delicious! Ward members requested this recipe as well as others that were served that night. If you brought a salad to the ward B-Q, we'd love to have the recipe! Just email recipes to parish@sfcn.org. 

 

Cauliflower Salad from Sister Annette Ryan's kitchen

2 heads of fresh cauliflower
1- 8 oz pkg. of fresh mushrooms

Boil cauliflower and mushrooms in salt and 1/4 cup vinagar until tender. Drain and cool or run under cold water.

Mix the following and place in fridge for 2 hours or until chilled:
About 1 cup miracle whip
1/4 cup honey mustard
1/4 cup stone ground dijon mustard
3 heaping Tbs. dill relish (can use chopped pickles)
3 heaping Tbs. sweet relish
6 cloves pickled diced garlic
1 tsp. salt
1 tsp. pepper
1 tsp. Onrea (found in the meat department)
1-2 bunches of green onions, chopped
Optional additions: boiled egg, black or green olives. Can use canned mushrooms instead of fresh. 

Stir into cauliflower and mushrooms and enjoy!

Looking for volunteers

I'm looking for 2 people to come a half hour early to the ward B-Q on the 17th. I need help to set up and also help to keep things going during the the B-Q. It is really easy and even fun...I'm just short handed. The Bishopric will be cooking the meat. The B-Q starts at 6:00 at the SF Sports Park so I would need you to come at 5:30. Anyone?

Thanks, Amber Parish

p.s. to the previous post about a wedding gift for Jon Phelps: Sister Williams will have the the quilt available to work on the night before at 7:00 p.m. on July 27th as well.