Liz's Recipe Demo

Liz and her daughter Annie taught our cooking class on Tuesday. It was such a treat to see (and eat!) all of the food they prepared for us. It was absolutely delicious!! One of Liz's favorite cookbooks is The Pioneer Girl Cooks. The following recipes are from Ree Drummond's website and cookbook The Pioneer Girl Cooks.

Iceberg Wedges with
Homemade Ranch Dressing
Ingredients

* 1 clove (to 2 Cloves) Garlic
* Salt To Taste
* ¼ cups Italian Flat-leaf Parsley
* 2 Tablespoons Fresh Chives
* 1 cup (real) Mayonnaise
* ½ cups Sour Cream
* Buttermilk (as Needed To Desired Consistency)
* White Vinegar (optional, To Taste)
* Worcestershire Sauce (optional, To Taste)
* Fresh Dill (optional, To Taste)
* Cayenne Pepper (optional, To Taste)
* Paprika (optional, To Taste)
* Fresh Oregano (optional, To Taste)
* Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

**Liz cut iceberg lettuce into wedges and placed them on a platter. She then topped the lettuce wedges with grape tomatoes and crumpled bacon. To finish it off she poured the dressing over the wedges. It was so delicious!!

Fresh Corn and Avocado Salsa
Prep Time: 25 Minutes
Cook Time: 0
Difficulty: Easy
Servings: 10

Ingredients

* 4 ears Sweet Corn
* 2 whole Very Firm Avocados, Diced
* 1/2 Red Onion, Diced
* 1/2 Jalapeno, Seeded And Finely Diced
* 1/2 Hot Chili Pepper, Seeded And Finely Diced
* 1 whole Juice Of Lime
* Plenty Of Chopped Cilantro
* Salt To Taste
* 1 Tablespoon Vinegar
* 1 teaspoon Sugar (optional)
**Liz added a can of drained black beans and fresh diced tomatoes

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Hiking In Millcreek Canyon

We went on a great hike Wednesday up Millcreek Canyon. The views were incredible and the company was even better!!

Christel Breyell just retired and moved into her own apartment at the Friendship Manor!
Her new address is:
1320 E. 500 So.
Salt Lake City, Utah 84102
Phone Number 801-582-9299
She would love a visit or a phone call to her new place. We are so excited for her new changes and wish her the best!

Denise Doxey, our past Stake Relief Society President, is now on the General Relief Society Board. The General Relief Society is looking for stories of women who struggle with disabilities in their lives. They would love to hear if and how Relief Society, Visiting Teaching, and the Ward helps you. If you are interested in writing a piece for the RS/lds.org site please send me an email with your story to debbybierman@hotmail.com and I will forward it on to Denise.
Thanks -Debby

RS/lds.org is looking for stories of those struggling with disabilities and how ward members could be more helpful to families and mothers. Examples would be down syndrome, autism, ADD, ADHD, deaf, blind, mental illness - depression, bi-polar, birth traumas, birth, genetic defects, etc.

1. How can the R.S reach out to them ?

2. Is it hard to ask for help and why?

3. Have they felt the support of R.S. or Visiting Teachers generally?

4. What suggestions would they offer that we could put on the website or in the news media that would be of more help?

5. Are Bishops/R.S Presidents really aware of a situation?

What's "Cool" For Summer -May RS Cooking Class

May's cooking class included a lot of fun "cool" recipes for summer. Sharon Walsh and Geri Smolka make us some yummy food.

Chinese Chicken Salad -Geri Smolka
1 head lettuce
2 chicken breasts (i usually use the meat of a whole chicken that I have boiled and deboned. It shreds better.
2 cans Mandarine Oranges
4 green onions (finely chopped)
Rice sticks (I usually use half of the bag)
4 oz. Wonton skins (cooked and crunched up)
Sesame seeds (how ever many you choose)

Dressing:
1/2 tsp. pepper 3 Tbsp. Rice Vinegar
2 Tbsp. sugar 1/4 cup oil
1 tsp. salt 1 Tbsp. Sesame seeds
1 tsp. accent 1 Tbsp. Soy Sauce

You may add other ingredients like peanuts or parsley if you like to the salad.

PF Chang’s Chicken In Soothing Lettuce Wraps -Debby Bierman
Special Sauce:
¼ cup sugar
½ cup water
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 Tbsp lemon juice
1/8 tsp Chinese hot mustard
1-3 tsp garlic chili paste

Stir Fry Sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice vinegar

2 Tbsp vegetable oil
2 skinless chicken breasts
1 cup diced water chestnuts
1 cup diced mushrooms (recipe calls for 2/3 cup diced straw mushrooms- I just use fresh mushrooms)
3 Tbsp. chopped green onion ( I put in only if I have them)
1 tsp minced garlic

1 cup fried maifun rice sticks- I use sticky rice instead
4-5 iceberg lettuce cups (I use romaine)


1. Make the special sauce (for spooning over your lettuce wraps) by mixing all ingredients well and refrigerate until you are ready to serve the lettuce wraps.

2. Prepare stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl

3. To prepare the filling for your lettuce wraps, saute chicken breasts in large wok of frying pan with oil. I usually just grill the chicken on my grill. Once chicken is cooked, remove from pan and cool.

4. As the chicken cools, dice the water chestnuts and mushrooms to about the size of peas.

5. When you can handle the chicken, cut it up into small pieces no bigger that a dime. With the wok on high heat, add vegetable oil. Add the chicken, garlic, water chestnuts and mushrooms to the pan. Add the stir fry sauce tot eh pan and saute the mixture for a couple of minutes.

6. Prepare lettuce cups. I usually line the lettuce with sticky rice (this is where you can use the maifun sticks) Add the chicken mixture. Pour the special sauce over the top. Enjoy!


Island Vacation Party Mix -Sharon Walsh
2 1/2 cups Corn Chex
2 1/2 cups Rice Chex
2 cups macadamia nuts
1/4 cup butter, cubed
2 Tbsp. sugar
2 Tbsp. corn syrup
1 cup flaked coconut
1 pkg. chopped dried pineapple
1 cup white baking chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, sugar, and corn syrup. Microwave uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat. Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple and chips. Store in an airtight container.


Pudding Pops -Stacey Dalley
3.9 oz. Pudding (any flavor)
1/2 cup sugar
3 cups milk
1 cup cool whip

Blend and freeze. Yummy! Stacey froze the pops in Dixie cups with a Popsicle stick in it. The cups were easy to peel off once frozen.

Raspberry Frozen Yogurt -Francis Inman
2 cups vanilla yogurt
1/2 cup whole milk
1/4-1/2 cup sugar, to taste
1 package frozen raspberries, thawed or
2 cups fresh raspberries

Directions:
1. Combine first three ingredients in a large bowl; stir until sugar dissolves.
2. Place raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacture's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired. Yield: 8 servings (1/2 cup each)

** We have a great collection of these recipes and many others that were shared at our cooking class in the recipe binder at church. Be sure to get your copies!!