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

cafe rio{ish} rice (Amber Hansen)

4 cups water

2 cups rice (not instant)

4 teaspoons chicken bouillon

4 teaspoons minced garlic

1/2 bunch cilantro

1/2 onion

1 can green chilis (or equivalent of fresh)

3/4 teaspoon salt

1 tablespoon butter

juice of two limes

finely mince the cilantro, onion & green chilis. bring water to a boil & add all ingredients. simmer covered for 30 minutes. tip: i used my rice cooker. it rocks.

cafe rio{ish} creamy tomatillo dressing (Amber Hansen)

1 cup buttermilk

1 cup mayonnaise (use real mayo or die!)

1 package buttermilk ranch dressing mix

1/2 bunch cilantro

1-2 cloves garlic (or about 1 teaspoon pre-minced)

juice of one lime

3 jalapenos

4 tomatillos

peel the husk from the tomatillos. wash & quarter the tomatillos. cut the jalapenos in half lengthwise. {if you can't handle a little heat, go ahead & take out the seeds & veins which is where the spice comes from. i left everything in. yum.} spray a baking sheet with non-stick cooking spray. place tomatillos & jalapenos on it & bake at 425 degrees for about 25 minutes, or until veggies are soft & slightly charred. set aside to cool. in a blender, mix buttermilk, mayonnaise, dressing mix, cilantro, garlic, & lime juice. remove most of the seeds & juice from the roasted tomatillo quarters, but add the flesh & skin, along with the jalapenos to the blender & puree. Chill for an hour. tip: if you don't squeeze most of the liquid from the tomatillos, your dressing will be too runny & too many of the crunchy seeds will ruin the texture. a few are fine, but you don't want them all.

Enrichment

Ok so I know it has been a while with all the holidays and such but I am going to try to get back into the swing of things. There have been requests for the recipe for the chicken that we had at enrichment and Amber Hansen has been so kind to share it with us. 

Chicken for burritos or salad like Cafe Rio

6-7 boneless chicken breasts

1 small bottle of Kraft Zesty Italian Dressing

1 T. cumin

1 T. chili powder

3 cloves garlic, or 1 ½ t. minced garlic

 

Cook in crock pot on low for 4 hours.  Shred chicken and cook for another hour.

It was very delish. Hope you all enjoy! Just a reminder if you have a really yummy recipe that you make for dinner or any other fun recipes that you enjoy please email them to me (lynnejadams@gmail.com)  and I will post them. We always are looking for new fun recipes. There is a recipe exchange tonight at Lauren Kirby's house the theme is Soups and Salads and if you need directions and didn't get the email don't hesitate to email someone for directions or a ride, it will be a lot of fun, as they always are.