Christmas Around the World

This last week we had another wonderful Relief Society Meeting. The theme this time was Christmas around the world. We got to go around to different booths and see the traditions of countries around the world for Christmas and try some of their traditional foods. Here is each country.

Thailand
Mexico
Germany
South Africa
Italy
Spain
Brazil
Argentina





After we were done eating we had the pleasure so hear from Jon Sherman. He had a presentation on how to prepare your 72 hour kits and what we need to have. You can see the presentation on his website. http://iwillprepare.com/. You can find the presentation here. We misses all of you that didn't make it and hope that we see you next time!

Let's Get "Purse"onal

We had our quarterly Enrichment. We had a lot of fun!

We started off by playing a bingo game where we had to find women that had things in common with us or meet certain criteria, ie Oldest in their family. It was fun to get to talk to the women from the ward and see all the fun things they have done and learn new things about each other.






Of course like always they had some yummy treats. They had tons of cupcakes!
Then we got to weigh in our bags to see who had the heaviest and who had the lightest.




Finally they had a race to see who could find all the things on a list in your purse. Thanks Amber and her committee for putting that together! We hope to see all those that didn't come this time at the next enrichment or at the next mini enrichment. And all of those that did come Thank you and we can't wait to see you again at the next one!

"Pick me, Betty"

Here are a few pictures from our enrichment a couple weeks ago. Sorry it has taken me some time to post them but here they are.

Enrichment Food Storage Dinner Menu

Rolls (Julie Porter's recipe)

1 C. Sugar

4 t. salt

5 C. warm water

2 C. powdered milk

4 eggs

2 cubes butter

8 C. flour

3 T. Yeast

6 C. Flour

Bake at 330 degrees. This recipe does 2 big cookie sheets (16 x 12). 5

rolls across by 6 rows down. 60 rolls total. The dough is very sticky. After

you let it rise one time, then you dump/pour it out onto a very

floured surface. Then you rub flour over the top so that it is

manageable. You don't want to mix more flour into the dough, you just

want it on the surface so that you can work with the dough. Then you

let them rise on the cookie sheet and bake 17-20 minutes.

BBQ Beef recipe -- shredded cooked beef, bottled or canned, in BBQ sauce

Chicken Salad (Julie's recipe)

1 Quart Canned chicken

1 Can Pineapple chunks (cut into small chunks)

1Can Water Chestnuts (cut into small pieces)

1C. Cooked Acini de pepe pasta (I just bought some at Fry's...it's very tiny, round pasta)

1/2 c. Celery (chopped)

1/4-1/2 C. Chopped green onion

Mayo (not sure on exact measurement...just add till it looks right)

Sour Cream (same Measurement as Mayo)

Seasoned salt, to taste

Baked beans---we just let the sisters use a recipe they own.

Pasta salad---same as baked beans...use elbow macaroni since that is the standard pasta in the cannery. Also, use canned/bottled meat if needed.

Peach Cobbler

In a 9x13 pan, pour the filling on the bottom. Then crumble topping on top

and bake at 350 degrees till filling is bubbling and topping is browned.

Topping--

1C. flour

1/4 C. sugar

1/4 C. brown sugar

1 t. baking powder

1/8 t. salt

8 T. butter

Crumble ingredients together until it resembles course sand. ( double

recipe for 9x13 pan) Spread evenly over filling. Then mix ----

3 T. sugar

1 t. cinnamon

And sprinkle over top. Bake at 350.

Apple Crisp

Cannery apple slices the equivalent of 5-7 medium apples -- mix with 1 tsp

cinnamon, 5/8 cup of sugar and 2 T. butter and heat in microwave.

Put in cobbler dish and top with mixture of:

1/2½c. butter

5/8 c. brown sugar

Sift:

1/1/4 c. flour

1 t. baking power

1 t. salt

Blend butter and sugar into dry ingredients until crumbly the size of small

peas. Spoon topping over apples and Bake at 350 degrees until hot and bubbly.

About 20-25 minutes.

Water

Fruit Punch from cannery

Tortillas Recipe exchange

On Tuesday we had a recipe exchange at Irma Crewse's she taught us how to make tortillas here is her recipe:

2 c. high gluten read or all purpose flour
3/4 tsp. salt
3 Tbsp. vegetable shortening
3/4 c. warm water

Stir together the flour and salt in a large bowl.  With you finger tips, mix in the shortening.  Add the water, workin the liquid into the dough until a sticky ball forms.

Dust a counter or pastry board with flour and knead the dough vigorously for 1 to 2 minutes.  The mixture should be soft but no longer sticky.  Let the dough rest, covered witha  cloth, for about 15 minutes.  Divide the dough into 6 to 8 balls, cover them again with the cloth, and let them rest for at least 30 minutes.  (If not for use immediately, the dough can be greased lightly and refrigerated for up to 12 hours.  Bring the dough back to room temperature before proceeding.)

Cover the counter or board with flour.  Roll the dough from the center outward, then turn the tortillas a few inches and roll again, attempting to keep the growing circle even.  Roll out the dough into a circle as thin as possible (1/16 to 1/8 inch thick).  If you didn't succeed in creating a nicely rounded tortilla, trim off any ragged edges and discard them.  Heat a dry griddle or large heavy skillet over high heat.  Cook the first tortilla 10 seconds on each side, then flip bacak and forth for another 10 seconds per side, cooking just until the dough looks slightly dry and wrinkled and a few brown speckles form on the surfaces.  Repeat with the remaining tortillas.

*** When she uses wheat flour she uses olive oil.****

March Stake Enrichment

Last night was our Stake quarterly enrichment. It was a lot of fun. They had 5 classes. Bread Dough Variations taught by Kathy Hulet, Salsa taught by Irma Crewse, Home gym and Exercise taught by Callie Grant, Rag Quilts taught by Karen Lee and Wardrobe on a Budget taught by Joni Konieczny.

In the bread class they taught how to make a basic white bread and a basic whole wheat bread. 

Basic White Bread Recipe

10 cups Bread flour (don't use all-purpose flour, there is not enough gluten in it to give the bread structure)

1/2 cup sugar

1 tablespoon salt

3 tablespoons instant yeast

1/2 cup oil

4 cups warm tap water (105-115 degrees)

Mix dry ingredients. Add oil and water. Mix 1 minute. If dough seems dry add additional water. Dough should be sticky. Knead for 5 minutes. Spray counter and loaf pans with cooking spray and remove dough to prepared counter. Shape loaves and place in loaf pans. Cover with wet dishtowel. Let rise 25 minutes. Recipe makes 4 loaves of bread.

Additional uses for dough: Pizza Crust, Bread sticks, Hoagie Buns, Soup Bowls, Calazones, Scones, Cinnamon Rolls, Monkey Bread, Pizza Rolls, Chicken Rolls, Hamburger Buns, Hot dog Buns

Basic Whole Wheat Bread

6 cups warm water, approx 115 degrees

2 tablespoons salt

2/3 cup canola oil

2/3 cup honey

2 cups high gluten bread flour or 1/3 cup vital wheat gluten

3 tablespoons instant yeast

6-8 cups fresh ground flour(to begin with) (10-11 cups of unground grain will make enough flour for this recipe)

Add yeast, oil, honey, dough enhancer, wheat gluten, 1 cup water. 1 cup flour and salt. Mix. While mixer add remaining water and flour small amounts at a time (about a cup). (This insures that the ingredients mix evenly and you don't end up with a ball of flour sitting in a pool of water.) 

Continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (Do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.

Knead on speed 1 for 8-10 minutes this gives the gluten time to develop. If you feel your dough it too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) if dough starts sticking simply add a little flour to take up the moisture.

Oil your hands, remove dough from mixer onto a slightly oiled counter, and divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (her preferred 8 1/2 by 4 1/2" pan, get 5 loaves).

Shape loaves, and place in a well-greased or sprayed(Pam) pan. Cover with a wet towel and let rise until dough has raised double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.

Bake in preheated over at 350 degrees for 30 minutes.

Cool on cooking racks before putting into bread bags. The bread can be frozen with great results. 

Dressing to the Nines is the Spring Fashion. I really enjoyed Joni's class. 

1 Pink

2 Snakeskin Accessories

3 Statement shoes

4 Ruffles

5 Carryalls

6 Colorful Cardigans

7 Graphics

8 Bold Jewelry

9 Boyfriend Jean

The Rag Quilts were so cute! But so amazingly easy. I am hoping that they are going to have the packets that they handed out last night because it has a in depth instructions on how to make the rag quilts. If not if I have time I will try to type it all up on here. 

Irma Crewse taught how to make some fun salsas.

Irma's Salsa

1 (14.5 oz) can Whole Peeled Tomatoes (most inexpensive brand)

1clove garlic

1 who;e pickled jalapeno pepper (Start with 1/2 pepper for mild salsa)

1 teaspoon diced onion

Salt to Taste

1 small fresh tomato, diced

2 green onions, finely chopped

1/4 cup chopped fresh cilantro

Place first 5 ingredients in blender and blend thoroughly. Taste and add more jalapeno peppers for a more spicy salsa. Pout into a bowl and add the small diced tomato, green onions an cilantro. Mix thoroughly and add more salt if needed. 

Tomato, Corn and Avocado Salsa

1 (11 oz) can whole kernel corn, drained

1 (4 oz) can sliced black olives, drained

1 1/2 cups diced Roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 avocado peeled, pitted and diced

2 tablespoons fresh lime juice

1 teaspoon salt

Mix together corn olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice and salt. 

Red Chile Sauce

12 New Mexico mild red chile's

3 1/2 cups water

2 whole garlic cloves

2 teaspoons salt

2 tablespoons oil

2 tablespoons flour

1 teaspoon whole oregano, crushed

Rinse chile pods, remove stems and seeds. Place water and pods in a pan and heat to boiling reduce heat and allow to simmer until pods are soft and pulpy, approximately 20 minutes. Remove pods and place in a blender, setting aside remaining cooking liquid. Add garlic, oregano, salt and half the liquid (chick or beef broth can be used instead of this liquid). Run through blender until a smooth, paste-like consistency is obtained. In a large skillet, heat 2 tablespoons oil. Add flour and brown lightly. Remove from heat; add chile to flour mixture, continuing to stir until lumps are dissolved. Return to heat, stir enough of the cooking liquid (or broth) to produce a gravy-like texture. Allow to simmer for 10 minutes. Yield:Approximately 2 cups

Note:This is the basic sauce for the meat (carne con chile) that is used in making tamales. If you add tomato cause to this red chile sauce. it can be used as an enchilada sauce. 

Chipotle-Tomatillo Sauce

1 lb whole tomatillos (husked)

1 tablespoon olive oil

1 small onion (chopped fine)

1/2 cup minced cilantro

2 canned chipolte chiles(minced)

1 tablespoon vinegar

1/2 teaspoon salt or more to taste

Heat the broiler. Place the tomatillos on a small baking sheet, covered with foil for easier cleaning. Broil the tomarillos for 15-18 minutes, turning occasionally until the tomatillos are soft and dark in spots. Cool the tomartillos briefly. Warm the oil in a small skillet. Add the onion and sautee until just softened. Transfer the onion to a medium bowl. Chop the tomarillos fine and add them to the onion. Stir in remaining ingredients. The salsa can be served warm or refrigerated. 

Home gym and exercise we learned how often to exercise, how to do it at home and how to eat a better balanced diet. 

They said to work out 3 to 5 times a week, and should last 20-60 minutes.  Each workout should include: Warm up for about 5-10 minutes (stretching and light exercise to warm up the body) Exercise 20-30 minutes (includes walking, jogging, running, cycling, inline skating, or an exercise of your choice to get your heart pumping) Cool down 5-10 minutes of stretching

Once the classes were over the new stake relief society presidency had a nice little program about some of the first women in the relief society. Then President Pugmire talking to us about providing a legacy for our families. For all those that didn't come we missed you. Hope to see your at the next enrichment.