Healthy Recipes

Thank you again to all the sisters who provided delicious and healthy snacks for our activity last week. If there's you have a recipe to contribute, it's not to late! Just email it to me, at alisserae@msn.com.

Cranberry Apple Salad

Ingredients
Chopped apples
Chopped cranberries (fresh or frozen, frozen are easier to chop)
Chopped walnuts
Orange juice

Directions
Mix all ingredients together to taste. Pour in just enough orange juice to coat the apples and cranberries.

Blueberry Lemon Bars
Ingredients
1 box Krusteaz Fat-free Wild Blueberry Supreme Muffin Mix

Directions
Follow instructions but use ¾ cup water. Add one Healthy Harvest Mott’s Blueberry Applesauce Container (¼ cup). Then with canned blueberries drained, fold into mixture. Heat oven to 350 F. Spray sides and bottom of the 9 x 13 oven-proof glass pan with high heat canola spray oil. Place batter in baking pan and bake for 30 minutes.

Mix together the juice of 1 squeezed lemon and ½ cup sugar with the zest of lemon, boil until reduced and thick. Pour this mixture over the cooled cake and cut into squares.

Garden Vegetable Pie
Mix Together
2 cups vegetables (bite size)
½ cup onion (chopped)
½ cup green peppers (chopped) - optional
1 cup cheese

Mix Together (then pour over veggies)
3 eggs
1 ½ cups milks
¾ cup Bisquick
1 teaspoon salt

Bake at 400 F for 35-40 minutes in a 10 inch pie dish.

Chunky Vegetarian Chili
Ingredients
1 tablespoon vegetable oil
2 cups chopped onion
½ cup chopped yellow bell pepper
½ cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Directions
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Quinoa, Black Bean, Corn Salad
Ingredients
1 cup red quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15 ounce can black beans, drained and rinsed
2 cups roasted corn kernels (or plain corn)
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes, halved (or other small tomatoes)
½ red onion, finely chopped
1/3 cup olive oil
¼ cup lime or lemon juice
Zest of 1 lime
½ teaspoon salt
¼ teaspoon pepper

Directions
Cook quinoa with broth according to instructions on package. Cool quinoa. Combine quinoa, beans, corn, tomatoes, onion and cilantro. Make a dressing with the oil, lime or lemon juice, lime zest, salt and pepper to taste. Toss together. Garnish with the avocado and additional cilantro.
(Trader Joes has the red quinoa and the roasted corn)

Tzatziki Dip with Pita Chips

Ingredients
27 ounces plain low fat yogurt
1 large cucumber chopped fine and deseeded
2 cloves garlic, grated
1 lemon, juiced
1 packet fresh dill, springs only, chopped fine
Garlic salt
Kosher salt
White pepper

Directions
Combine all ingredients. Use garlic salt, kosher salt & white pepper to taste. Refrigerate for at least two hours to release flavors. Enjoy same day with pita chips.

Food Storage

Interested in increasing your food storage? Hannah Alita will be palcing an order with Emergency Essentials this month. There are several good sale items like the freeze dried boysenberry pieces that normally are $34.95 and are on sale for $19.99. If you are interested in making an order please email Hannah (go_at@hotmail.com) what you would like. Hannah will place the order next Thursday, October 21, and all payments must be to her by then, or she will be unable to order your items. The website is http://beprepared.com/.

Activites Tonight - Thursday, October 14, 4-8PM

Please join us this afternoon from 4-8PM, for a variety of fun activities! We will be sewing the Halloween pillowcases for the humanitarian project. Also there are three crafts you can create: Halloween cookies, hair bows and bag toppers.

We hope to see you all there!

Relif Society Garden Party - Thursday, August 12, 6:30PM

The Relief Society Garden Dinner will be Thursday, August 12 at 6:30 pm. It will be at the Lee home, 820 W Kenneth Road, Glendale. You are welcome to bring a salad or a dessert to share, then bring one copy of the recipe. This is a great activity to bring a friend to. Try to let Kathy Lee know what you are bringing by signing up on Sunday or emailing her (kathleelee3@gmail.com).

We look forward to seeing you on Thursday!

Book Club - Thursday, July 29, 7PM

Thursday, July 29th, at 7pm, Kathy Lee is hosting our book group in her home. We are reading "Three Cups of Tea." If you have not yet received a copy and would like to, please see Kathy. If you have not read the book, but would like to come anyway, you are always welcome!

Pioneer Day - Saturday, July 24, 5-7PM

The Stake is hosting a Wet and Wacky Pioneer Picnic on Saturday, July 24th, 5-7pm, at the La Canada Field. Pack yourself a picnic dinner (and something to sit on, blankets or chairs) and a towel, and be prepared to get wet! The stake will provide root beer floats, popcorn, sno-cones, a tug-o-war competition, and bounce houses. We are encouraged to bring squirt guns and water balloons for an evening of Platt River Fun!

Humanitarian Activity - Thursday, July 22, 1-8PM

This Thursday, July 22nd, 1-8pm, is the day we've been working for! It's Christmas in July as we make Christmas-themed pillowcases for Children's Hospital LA, and blankets for DI and some local women's shelters, in the cultural hall of the church. Please bring willing hands and a pair of scissors. (If you have an iron and board, a rotary cutter and mat, and/or a sewing machine, please bring that along, too!)

Our Favorite Recipes

Fudgy Pudding Cake


1 box devils food cake
1 sm. package instant chocolate pudding
16 oz. sour cream
3/4 c. oil
4 eggs
1 c. water

Beat 2 minutes.
6 oz. package chocolate chips - fold in
Grease 4 qt. crock pot. Cook on low 4 hours. Turn of, let stand 30 min.
Note: don't open lid until ready to serve.
Serve with vanilla ice cream.

***

Easy Fruit Dip

1 jar of marshmallow cream
8 oz. cream cheese
1/2 tsp orange zest

Beat the ingredients in a bowl. Serve with fruit.

***

Warm & Creamy Bacon Dip

Preheat oven to 400

16 oz. sour cream
3 oz. bacon bits
2 c. shredded cheddar cheese
8 oz. cream cheese
1/2 - 1 c. chopped green onion

In bowl combine all ingredients. Please in 1 qt. baking dish. Cover. Heat 25-30 min. until hot. Serve with crackers, chips, veggies, or put in hollowed out sourdough loaf. Wap in foil, heat for 30 minutes.

***

Almond Jello

3 env. unflavored gelatin
3 c. boiling water
2 c. milk
2/3 c. sugar
3-4 tsp. almond extract
Fruit (mandarin oranges, lichee, fruit cocktail, etc.)

Dissolve gelatin in water. Heat milk and sugar,; add gelatin. Stir until sugar and gelatin are completely dissolved. Cool and add almond extract. Pour into 9x12 pan and refrigerate until set. Cut into cubes.; pour chilled fruits with syrup over - serve.

***

Fresh Corn-Rice Salad

4 ears fresh corn
1 1/2 c. cooked long grain rice, cooled
2 c. cherry or grape tomatoes. halved
1 c. small fresh arugula leaves or baby spinach
1 small red onion, cut into thin wedges
1 fresh jalapeño chile pepper, thinly sliced
2 tbsp. rice vinegar or red wine vinegar
2 tbsp. olive oil
salt
ground black pepper

Husk corn ad remove silk with stiff vegetable brush; rinse. Cook corn in boiling lightly salt water 3 minutes. Cool; set aside.
For salad in medium bowl combine cooled rice, tomatoes, arugula, onion and jalapeno chile pepper. Transfer rice mixture to serving bowl.
To cut corn off the cob in planks, place an ear on its side on cutting board. Holding corn firmly with fingers away from the blade, cut of side of corn. Rotate corn a quarter turn and repeat cutting until all sides are removed. Use spatula to gently move planks to salad.
Drizzle salad with vinegar and oil. Season to taste with salt and black pepper. Serve at room temperature.

***

Cranberry Orange Scones

4 c plus 1/4 c all-purpose flour
1/4 c sugar, plus additional for sprinkling
2 tbsp baking powder
2 tsp kosher salt
1 tbsp grated orange zest
3/4 lb cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c cold heavy cream
1 c dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 c confectioners' sugar, plus 2 tablespoon
4 tsp freshly squeezed orange juice

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

***

Broccoli Slaw Salad

12 oz bag broccoli slaw
1/2 c miracle whip salad dressing
3/4 cup crushed pineapple, not drained

Mix and enjoy. Raisins can be added as well.

***

Easy Summer Pie

2-3 containers strawberry flavored yogurt or other flavor
8-12 oz. tubs Cool Whip, thawed

Mix well and put-in 6-9 oz. premade graham cracker pie crust
Freeze overnight or refrigerate for a few hours.
Garnish with strawberries and kiwi or any other fruit that goes with the yogurt flavor.

***

Egg Rolls

1 1/2 lbs ground pork or ground chicken
3 medium carrots grated
16 oz. water chestnuts, chopped (optional for crunchiness)
1 small package dried vermicelli noodles soaked in cold water and cut into 1/ inch pieces
1/2 oz, or a handful of dried black fungus (soaked in warm water for 5 minutes, towel dry, and chop into small pieces)
1 medium yellow onion, chopped
3 eggs
5 green onions, chopped
3 tsp salt
1/ tsp pepper
1 tbsp oyster sauce (optional)
1 tbsp cornstarch
1 egg white for sealing the egg rolls
2 pkgs egg oil pastry wrappers (25 to 30 pieces each)

Mix all ingredients together expect the last two in a big bowl. Mix well.
Put 2 tablespoons of the mixture at the corner end of in the wrapper in an angle.
Using the egg white to wet a small area at the opposite corner.
Folding as if you are rolling a burrito - not to tight otherwise, when frying it will crack open.
Deep fry in very hot oil (375 degrees)
Can be frozen for later use. Do not thaw before frying!
Serve as an appetizer with sweet chili sauce, which can be bought at almost any Asian market.

***

Greek Country Salad

1 1/2 lbs Persian or English cucumbers
1 lb. tomatoes
1 large or 2 small green and yellow bell peppers
1 red onion
1/2 lb Feta cheese
1 c black olives


Dressing

1/3 c lemon juice
1/3 c olive oil
1 tsp salt
1/2 tsp pepper

Cut vegetables into bite-size wedges. Put in flat dish. Mix dressing ingredients together and drizzle over vegetables as needed. Garnish with Feta cheese that may be crumbles or cut into small pieces. Top with olives. Serves 8.

***

Coconut Pie

2 large eggs
2/3 c sugar
1 tbsp flour, leveled
2/3 c milk
1 tsp vanilla
1 c coconut
1 lump melted butter

With egg beater, whip 2 eggs.
Continue to beat as you ad the flavored sugar mixture. then add vanilla and milk, followed by coconut and melted butter.
Pour mixture into uncooked pie crust.
Put into 350 degree oven and cook for 30-40 minutes or until it doesn't "jiggle" in the middle.

***

Bacon Avocado Pasta Salad

8 oz dried pasta (bowtie works well)
2 medium avocados, diced
6 slices of bacon, cooked crispy, dried, and crumbled
2/3 c fresh basil (less is dried)
2 tbsp lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 c finely shredded Romano cheese or Parmigiano-Regiano

Cook pasta in salted water and drain.
In a large bowl combine pasta with olive oil and lemon juice. Add remaining ingredients and toss. Serve chilled or room temperature.

***

Frozen Strawberry Lemonade

16 oz strawberries
3/4 c sugar
2 c water
3/4 c fresh lemon juice

Make this drink ahead of time to allow time to freeze. I use frozen strawberries, thawing them in the microwave before blending to be easier on my blender. If you have an amazing blender just use frozen strawberries and ice instead of water and drink it immediately!

Add all ingredients to blender, puree, pour into ice cube trays and freeze. Add to empty glasses an hour before dinner or microwave until soft, mix and drink.

***

Lagoon Chicken Salad

1-1/2 cups unsweetened apple juice
2 whole chicken breasts (about 1-1/2 lbs)
1 medium apple
3 c cooled cooked rice (1 cup uncooked)
1-1/2 c seedless green grapes, halved
1/2 c chopped celery
3/4 c slivered almonds, divided
1/2 c chopped water chestnuts
1 c mayonnaise
1/2 tsp seasoned salt
1/4 tsp ground cinnamon
Spinach leaves
Apple slices for garnish

Simmer apple juice in deep saucepan over medium heat; add chicken. Cover; simmer about 30 minutes or until chicken is tender. Remove chicken from saucepan to cool; discard liquid.
When chicken is cool enough to handle, carefully remove and discard skin and bones. Dice chicken on cutting board. Place in large bowl; set aside.
To prepare apple, cut lengthwise into quarters on cutting board; remove stem, core and seeds with paring knife. Chop apple quarters into 1/2-inch pieces. Toss with chicken in bowl.
Gently toss chicken and apple with rice, grapes, celery, 1/2 cup almonds and water chestnuts; set aside.
Combine mayonnaise, seasoned salt and cinnamon in small bowl.
Add mayonnaise mixture to chicken mixture; toss lightly. Cover; refrigerate chicken salad at least 30 minutes.
Spoon chicken salad onto spinach-lined serving platter. Sprinkle with remaining 1/4 cup almonds. Garnish, if desired.

Relief Society an Enduring Legacy

This is a worldwide sisterhood

There are approximately 6 million sisters in Relief Society. Since its organization on March 17, 1842 by the Prophet Joseph Smith, Relief Society has spread throughout the world into nearly 170 countries.

"From it's founding in 1842..

Charity is at the heart of the Society ..

Because of that they have done and they are able to do uncommon things for others.

.. A work of salvation, service and becoming a holy people.

Every woman has a significant role to play in God's plan and the building up of his kingdom.

Relief Society needs You, and You need Relief Society."

"There is more to be done

It is time for Relief Society to fulfill its purpose as never before" (Julie B. Beck General President)

To know more about Relief Society here on lds.org

RS Birthday Party!!

another year.. another BIRTHDAY!
Come Celebrate with us our Relief Society

You can't miss this fun and delicious evening!

~A nice dinner will be served, and nice activities have been organized~

Thursday evening March 11th

at 7 pm

Central Building

We hope you will all make it.  Our planning committee has been working tirelessly in preparation and it looks like it'll be a fun event!

For a getting-to-know-you activity we request a photo of each sister (preferably one in which your face is clear and prominent.)  If you have a digital copy to submit, you may attach it in reply to this email.  If you have a hard copy,you may give it to Jaci Turner on Sunday.  If you have neither Jaci can take thirty seconds out of your Sunday and take a photo for you. 

To help us plan for this activity it would be helpful to know if you're coming.  Please RSVP to this email giving us the following information:

a)  I will not be attending

b)  I plan to attend, my photo is attached

c)  I plan to attend, I will bring a photo on Sunday and give it to Jaci Turner

d)  I plan to attend, Jaci Turner may take a photo of me on Sunday

*** If you aren't sure if you can make it but think there's a possibility, we would like to include you; please submit a photo.

Thank you so much, sisters!  The more we know, the more we can customize this activity.  We hope you all can join us this evening and celebrate the beauty of sisterhood and this inspired organization!

Love,

The Relief Society

{pictures: Martha Stewart, Cannelle et Vanille, it's a J'aime thing, oh hello friend, Beatrice Peltre, dessert first}

Recipe & a Goodbye

One day 1/2 before departure, I couldn't leave you with .. well a little thought. I LOVE to bake and so here is one of the many recipes I can't go without.


Palmiers, Coeurs de France, Prussiens, Ventaglietti, Schweineohren.. how ever you want to call them they are just yummy!

For Valentine's day I've been baking quite a good amount of this delicious, light and so easy to make pastry. Since our last trip to Switzerland my husband has discovered his love for any pastry made out of this kind of dough. And this are the easiest to make and.. well, heart theme for Valentine's :)

Let me tell you there is a trick. I love to bake and so make the dough from scratch. But if you are out of time, not really up to making a dough that requires a total amount of hours as a whole day.. well it won't take you more then 15 min. to make this pastry with a Puff Pastry dough from any store around.

Believe it or not I've found the cheapest at Whole Foods. In the Dessert Frozen Section, there it is!

Palmiers ~ Coeurs de France

Ingredients

1 package puff-pastry 

1/2 cup granulated sugar

Directions

Heat oven to 400° F. Adjust rack to middle position.

Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness. Sprinkle it with 2 tablespoons of the sugar. 

Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.

Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1 more tablespoon of the sugar.

Bake until golden and puffed, 20 to 23 minutes. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients. Serve hot or at room temperature. Bonne appetite!

Here is a very clear step-by-step how to with pictures. Take a look, have fun and enjoy
baci e ciao :) 

{picts. by real simple,  en.petitchef, pinkstripes, the honeyed fig}

{RS Book CLub Activity} The nb.1 Ladies' Detective Agency

Our next RS Activity is Book Club time!

Come join us to discuss

THE NO.1 LADIES' DETECTIVE AGENCY

by Alexander McCall Smith

this coming Thursday night Feb. 18th

at 7pm

at Kathy Lee's home

You are always on time to discover the fun of reading together. Our next book will be number 6!
As a little reminder, books are provided by Lois Frost. You just have to come to our activity to get one and then remember to give it back after a month on our next meeting.

THIS BOOK:

Meet Mma Ramotswe, proprietor of the No. 1 Ladies' Detective Agency, and follow her adventures as she navigates the cases of her clients and the complexities of her personal life with charm, wisdom, and a healthy dose of humor.

"One of the best, most charming, honest, hilarious and life-affirming books to appear in years." --The Plain Dealer. More info ~ No.1 Ladies' FAQ,

THE AUTHOR:

Alexander McCall Smith iis the author of over sixty books on a wide array of subjects. For many years he was Professor of Medical Law at the University of Edinburgh and served on national and international bioethics bodies.

Then in 1999 he achieved global recognition for his award-winning No.1 Ladies’ Detective Agency series, and thereafter devoted his time to the writing of fiction, including the 44 Scotland Street and the von Igelfeld series.
His books have been translated into forty-two languages. He lives in Edinburgh with his wife Elizabeth, a doctor.

{know more about the Author} 

THE TV SHOW:

HBO has teamed with the Weinstein Co., the BBC, and filmmakers Anthony Minghella and Richard Curtis for a drama series of "The No. 1 Ladies' Detective Agency." 

The series stars actor and singer Jill Scott as Precious Ramotswe, Anika Noni Rose as Mma Makutsi, Ramotswe’s quirky secretary, and Lucien Msamati as Mr J L B Matikone, Ramotswe's love interest.

 Minghella recently finished filming a two-hour pilot in Botswana, from a script he co-wrote with Curtis. The two began working on the project for the Weinstein Co. last year before HBO and the BBC came aboard. The movie aired on the BBC on March 24, 2008. Watch the show here

Alexander McCall Smith meets with Jill Scotto (Mma Ramotswe) on the set of the No.1 Ladies' Detective Agency

THE NO.1 LADIES' OPERA HOUSE:


Alexander McCall Smith has long taken an interest in the musical scene in Botswana. On each of his regular visits to Botswana he has sponsored a concert to coincide with the visit, and this has usually featured strongly local singers. He has also supported musical training programs, and last year--in collaboration with David Slater, a well-known music teacher and performer in Gaborone--he established a tiny opera house.

The No. 1 Ladies' Opera House is accommodated in an old garage converted for the purpose. During the day it is a restaurant, serving breakfast and lunch at tables set out under shady trees on the terrace. It has a tiny white van and an enthusiastic staff. And if you're visiting to Botswana this is one spot you won't want to miss!

READ How a dusty Botswana old Garage became the No.1 Ladies' Opera House, by Alexander McCall Smith

{There is more to know. For more info go on the official website of Alexander McCall Smith}

Happy Valentine's day!

thanks for all your love Sisters

{Magnolia trees and delicious pastry cookies... recipe coming soon!}

{picts. via Life 123, Tish Boyle Sweet Dreams} 

{RS Activity} The Traveling Chef is back from Italy!

Come join us for a fun night cooking some delicious FRITTATAS,

demonstrated by Holly Gardiner

this Thursday February 11th

at 7 pm

Central Building

Relief Society Room

Don't miss it!

{pict. by this mama cooks and my recipes. Both of this have also recipes so go ahead and take a look}

{RS Activity} Book CLub & Humanitarian Aid

Come to our

Relief Society Activity

Thursday January 14th 2010

at 7 pm Central Building

book club and humanitarian aid night and refreshments!

Two activities at your choice!

We'll have our RS book Club meeting up after the reading of our 4th book "The Poisonwood Bible" by Barbara Kingsolver. PLEASE remember your book that night so Lois can return the complete set to the library. Thanks! Book 5th will be next so you are welcome to join us for the next book.

At the same time we'll have a Humanitarian Aid Project going on for Children's Hospital. If you have a sewing machine, ironing board, or a pair of good scissors, please bring them on Thursday night!

Don't miss it!! Come join us, for some time of fun reading or quilting some colorful blankets.. or let's just say it, to just get out of your daily life and have a healthy chat with some friends :)

If you haven't heard, the enrichment interest groups have been consolidated and we have returned to the regular monthly Relief Society meetings.  The second Thursday of each month is our scheduled night for Relief Society activities.

{I'll be flying back home to LA that day, so see you soon :)}