Quilting Project

Hi Sisters! We are having a fun humanitarian project tying and binding quilts on September 18th from 10:00 a.m. to 2:00 p.m. at the Stake Center Cultural Hall! Please bring a pair of scissors with you. No experience necessary!
Lunch will be served at 12:00 p.m. We are having Croissant Sandwiches and sides with strawberry lemonade. Children's Class will be provided, but please bring a sack lunch for children in the nursery if they're there during their lunch time.
Also, if you have access to a sewing machine and/or quilting frame please bring it. The quilts will be 90 by 96 inches (doubles I believe). If you can stay the whole time great! If not, please come and help for as long as you can. Contact Laurie Loader with questions.801-822-4885. Hope to see you there!

Eat and Mingle Recipe Share 8-24-10

Here are some pics from out last activity! We all had a fun time visiting and eating! Also, here is a quick recipe for a basic Tin Foil Dinner...

Small onion, sliced
Carrots, cut in long thin slices
Potatoes, cut in long thin slices
Hamburger patty, 1/4 to 1/3 lb. patty
Salt and pepper as desired
Aluminum foil

Make a double layer of aluminum foil approximately 12 inches in length. Cover the central area with 1/2 of the sliced onion. Put 1/2 of the sliced carrots on top of this. Next put 1/2 of the slices potatoes on top, then the hamburger patty. Add the other 1/2 of potatoes, then carrots and finally onion. Fold the aluminum foil and crease the seams so juice doesn't leak out. Bake at 350 degrees or grill until hamburger is done and vegetables are tender, approximately 45-60 minutes. A meal for 1 person. Serve with Ketchup if desired and multiply ingredients for number of persons needing a dinner :) Yum!

Mmmm!

Garden Recipes

Creamy Garden Soup
6 medium zucchini or squash, peeled and diced
2 C. water
1 Large Onion (red or yellow)
1 quart Half and Half
5 cubes Chicken bullion
Season Salt to taste
1-2 tsp Lemon Pepper

Boil zucchini in water. Drain and puree in blender once tender. Saute onion, add to blender and puree. Add spices, cream, and warm.
*Can be frozen and goes great served with French bread and topped with French fried onions,cheese, or fresh tomatoes.

To-Die-For Zucchini Brownies
2 C. Flour
1 C. Sugar
1 tsp. Salt
1 ½ tsp. Soda
¼ C. Cocoa
2 tsp. Vanilla
½ C. Oil
2 C. Grated Zucchini

Mix dry ingredients first, then add vanilla, oil and zucchini. Bake in a greased 9 x 13 pan at 350 degrees for 30-35 mins. Serve with chocolate glaze.

Chocolate Glaze
½ C. Butter
1/3 C. Cocoa
2 tsp. Vanilla
½ C. Milk
1 lb. powdered sugar

Boil butter, cocoa, and milk slowly for 1 minute. Remove from heat. Add vanilla and powdered sugar. If sugar isn’t blending easily- put in blender. Let glaze cool then pour glaze on before serving. Great cold or warm.

Poppyseed Dressing
2/3 C. White Vinegar
1 C. Canola Oil
1 ¼ C. Sugar
2 tsp. Salt
2 tsp. Mustard
1 bunch of chopped green onions or ½ red onion
2 tsp. Poppyseed

Put in blender for 5 minutes or until well blended, then add poppyseed. This is a sweet dressing, great on spinach salads.

Green Bean Salad with Salsa Dressing
1lb. Green Beans
1 bunch frisee or escarole, torn into bite-size pieces
¼ red onion thinly sliced
¾ cup Salsa (homemade or jarred)
1 TBSP extra virgin olive oil
Salt
½ Cup sliced almonds, toasted
¾ C. crumbled goat cheese, feta or blue cheese

In a small pot of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain and rinse under cold water. In a large serving bowl, combine the frisee, onion, green beans, salsa and olive oil; season with salt. Scatter the toasted almonds and goat cheese on top.
*Soak the onion in ice-cold water for 15 minutes to mellow the flavor.

Zucchini Nut Bread
Serves 2 loaves
3 eggs
1 C. oil
2 C. sugar
2 C. grated zucchini
3 tsp. vanilla
3 C. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
½ tsp. baking powder
1 C. chopped nuts

Mix all ingredients well. Sprinkle brown sugar across the tops. Bake in 2 greased floured loaf pans for 45 mins to 1 hour or until toothpick comes out clean at 350 degrees.

Submitted by Linda Lewis

Tomato Bruschetta
(This is yummy over garlic toast, grilled chicken, pita chips, pretty much anything!)
2 tomatoes, finely chopped
1/3 c. Kraft Sun-dried tomato vinaigrette dressing
1/2 cheese (any kind works, I love mozzarella)
1/4 c. fresh basil chopped or 1 1/2 tsp. dried basil

Combine ingredients together and let sit for 10-15 min. Then serve.

Roasted Veggies
Broccoli florets
Cauliflower florets
carrots, sliced
zucchini, sliced
summer squash, sliced
onions sliced,
mushrooms, sliced
cheddar, jack or mozzarella, shredded
2 T butter or use cooking spray/oil

Use any combination of veggies. Preheat oven to 350 degrees. Steam veggies (except onions and mushrooms) for just 7 min. Saute onions and mushrooms in butter place steamed vegetables in a casserole dish with sauteed veggies on top. Sprinkle cheese over top and bake in oven for 15 min.

Submitted by Emily Holden

Other Delicious Recipes

Messy Mandy's / Sloppy Joe's
1 lb ground beef
1 bell pepper
1 small yellow onion
1 bunch green onions
1 tsp crushed garlic (1/2 clove)
about 5 dashes of parsley
1/3 cup ketchup
2 tbsp mustard
1 tbsp brown sugar
1/2 tbsp worchestershire sauce
Hamburger buns...

Chop the veggies. Brown the meat. Add the veggies (bell pepper, onion, green onion, garlic, & parsley) to the meat and cook til onion is translucent. Add the sauce ingredients (ketchup, mustard, brown sugar, & wor. sauce) and cook until bubbly. Spoon onto buns and serve with chips and pickles!

Submitted by Amanda Sewell

Cream cheese filled strawberries
2-3 lbs Fresh Strawberries
8 oz cream cheese (softened)
1/2 C powdered sugar
1 t almond extract

Wash and pat dry strawberries. Cut an X at the tip of each strawberry. Beat the cream cheese, powdered sugar, and almond extract together. Place in a pastry bag with a decorator tip. Inject the cream0chease filling into the slits of each strawberry.

Or just serve the cream cheese as a dip for strawberries and other fruits like pineapple.

Submitted by Becca Christenson

Cooking Group Last Tuesday

Well, we sure had a nice time chatting about our garden recipes last Tuesday at Cooking Group! We sure would like to see you there next month... And if your lucky, it could be you we post a picture of chugging the last of the lemonade next time :)

What do you think of this for a new center piece?

Cooking Group this Thursday

We're having our cooking group this Thursday, May 27th at 7pm at the church! Come join us as we share yummy samples and recipes for fun picnic and finger foods!

Mexican Night!

Here are a few Mexican recipes from the cooking group last Thursday:

From Emily Holden
Fruit Salsa with Cinnamon Chips
I pint of strawberries, chopped
2 kiwis, chopped
1 apple, chopped (I like the tart granny smith, but any type works)
1 banana, chopped
1/4 c. lemon juice
1/8-1/4 c. sugar (use to taste)
1/4 tsp nutmeg
1/4 tsp cinnamon
**Combine the first four ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon. Toss with fruit and chill.

3/4 tsp cinnamon
2 Tbl sugar
4 flour tortillas
cooking spray
**Cut tortillas into eighths, arrange pieces onto a cookie sheet and lightly coat with cooking spray. Combine the cinnamon, and sugar and sprinkle onto tortilla chips. Bake at 350 degrees for 5-7 minutes or until lightly brown. Serve with fruit salsa.

Tenga
4 chicken breast cooked and shredded
2 small cans of tomato sauce
1-2 chapotle chili's
1 onion chopped
Saute onion in 1 Tbsp butter. Add shredded chicken. In a blender mix tomato sauce and chili's- Mix well. Add sauce to chicken and onions. Warm and serve over flat tostadas with lettuce, cheese and sour cream.


From Elise Lono
Chile Con Queso

Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar
and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if
tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the
onions and peppers for about five minutes or until onions are
translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly
until sauce is thick, about five minutes. Stir in the cilantro and
tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the
shredded cheese stirring into the white sauce until completely melted.
Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Notes:
You can vary which chiles you use to control how hot you want the
queso to be. Also, if the sauce is too thick, feel free to add a bit
more milk a tablespoon at a time. The key, however, to a smooth sauce
is adding the cheese very slowly and not adding any more cheese until
the previous addition is completely integrated into the sauce.


From Emilie Henderson
Bean and Cheese Enchilada

10 flour tortillas
1 can refried beans
1/4 cup salsa
1/2 cup chopped onion
2 cups shredded cheddar cheese
1/2 cup sliced olives

Mix together refried beans, salsa, and onion. Spread down center of tortilla. Roll up and place in lightly greased baking dish. Pour enchilada sauce over top. Bake at 350 for 20 minutes. Remove from oven and sprinkle cheese over top. Continue baking for another 10 minutes or until cheese is melted and bubbly. Garnish with olives.

Enchilada Sauce

3 tablespoons butter
1/4 cup flour
2 1/4 cups boiling water
2 teaspoons chicken bouillon
1/4 cup tomato sauce
1 garlic clove
1 teaspoon onion salt
1 teaspoon cumin
3 tablespoons chili powder

Melt butter in skillet on medium heat. Add flour, whisking constantly, and stir until mixture turns brown. Dissolve bouillon in water and gradually stir into butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.