Flower Arranging Made Easy part 2

Flower Arranging Made Easy

with Kathy Whitman

If you want to see the whole handout from Kathy's class, go here:

http://www.scribd.com/doc/31746348/Flower-Arranging-Tips?secret_password=1o87imxxny5n2d9eehvh

Class Notes: Saturday Planning for Simple Cooking with Sue Walker---Rice Recipes

I always end up with leftover rice...maybe you are better at judging rice consumption than I am! If you use brown rice it is a bit chewier than white rice. I have to modify and hide brown rice from my kids....sometimes I mix it with half white rice and can get away with it.

Rice Pudding

Ingredients:

• 3/4 cup uncooked white rice (or 1 1/2 cups of cooked rice)
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. If using cooked rice skip this step.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Czech Stuffed Green Peppers

This has a lot of steps but is really good and hides brown rice well.

Ingredients:

• 8 green bell peppers
• 1 onion, chopped
• 2 pounds lean ground beef
• 1 cup cooked rice
• 1 egg
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 1/3 cup vegetable oil
• 2 large onions, chopped
• 2 (28 ounce) cans whole peeled tomatoes
• 3 whole peppercorns
• 3 whole allspice berries
• 1/2 teaspoon ground allspice
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• salt and pepper to taste
• 1 cup sour cream

Directions: Preheat oven to 350 degrees F. Cut tops off of peppers and remove seeds and membranes from inside. In a skillet over medium heat, saute 1 chopped onion until tender. In a large bowl, combine ground beef, sauted onion, cooked rice and eggs. Season with parsley, salt and pepper. Mix well, and stuff into peppers. Place in a large roasting pan.

Heat oil in a large saucepan over medium heat. Saute' 2 chopped onions until soft and translucent. Stir in tomatoes. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram,l salt and pepper. Cook on medium heat for 15 to 20 minutes. Pour over peppers in roasting pan.

Cover and bake in preheated oven for 1 1/2 hours. Remove peppers, and transfer sauce to a blender, or use a hand blender. Puree sauce until smooth. Pour sauce back into pan and reheat. Whisk in sour cream just before serving.

Ham Fried Rice

You can use leftover scrambled eggs too.

Ingredients:

• 2 eggs, lightly beaten
• 1 1/2 teaspoons canola oil or vegetable oil
• 3/4 cup cold cooked rice
• 2/3 cup diced fully cooked ham
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• dash pepper
• 1 dash chili powder
• 1 1/2 teaspoons soy sauce

Directions: In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice ham, garlic powder, ginger, pepper and chili powder, if desired, until heated through. Stir in soy sauce and reserved eggs. Serve immediately.

Class Notes:Saturday Planning for Simple Cooking...Ham Recipes

• Saturday Planning for Simple Cooking with Sue Walker

HAM RECIPES

Apricot Brown Sugar Ham

A variation of this was shown in class with a can of cranberry sauce and a container of orange marmalade...follow the same steps.

Ingredients

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder

Directions: Preheat the oven to 275 degrees F. Place the ham cut side down onto a sheet of aluminum foil. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbecue brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.

Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done...fold the foil back around the ham then the last 2-3 minutes place under broiler to caramelize glaze. Or you use your blow torch if you don't have an oven and are cooking in the Primary Room :o)

Quick and Easy Eggs Benedict

I usually don't add the cream to the Hollandaise sauce because I don't have heavy cream around normally...it tastes the same. If you have leftover asparagus it is yummy with this. Also, if you are reheating Hollandaise sauce...put it in a plastic zip lock bag and warm it with hot water in a bowl (like warming a baby bottle). If you nuke it or use a stove to reheat the sauce it will scramble the eggs and be nasty.

Ingredients:

• 4 slices Canadian bacon or ham
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup butter
• 3 egg yolks
• 1 tablespoon heavy cream
• 1 dash ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 4 English muffins, split and toasted

Directions: In a skillet over medium-high heat, fry the Canadian bacon or ham on each side until evenly browned. Fill a large saucepan with about 3 inches water and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in a least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates. Top with 1 slice Canadian bacon or ham and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Valentino's Pizza Crust

Pizza is a great way to use up leftovers and hide vegetables from your children.

Ingredients:

• 1 cup warm water (110 degrees F)
• 1 tablespoon white sugar
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour

Directions: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the four until well blended. Let dough rest for 10 minutes.

Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Ham N Cheese Potato Bake

Otherwise know as "Funeral Potatoes" in the LDS subculture.

Ingredients:

• 1 (24 ounce) package frozen O'Brien hash brown potatoes
• 2 cups cubed fully cooked ham
• 3/4 cup shredded cheddar cheese, divided
• 1 small onion, chopped
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
• 1 (10.75 ounce) can condensed cream of potato soup, undiluted
• 1/4 teaspoon pepper

Directions: In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups and pepper; add to potato mixture and mix well. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 degrees F. for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving.

Ham and Cheese Breakfast Quiche

This is great to assemble the night before then pop in the oven first thing in the morning....like on Christmas morning when you're on sensory overload or when family is in town and you're having a nervous breakdown and can't do one more thing.

Ingredients:

• 2 (12 ounce) packages frozen hash brown potatoes
• 1/3 cup butter, melted
• 1 cup cooked diced ham
• 1 cup shredded Monterey Jack cheese
• 2 eggs
• 1/2 cup heavy whipping cream

Directions: Preheat oven to 425 degrees F. Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an un-greased 10 inch pie pan. Bake at 425 degrees F. for 25 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.

Return pan to oven and bake at 425 degrees F for 30 minutes or until the custard has completely set.

Lentil Tomato Soup

Lentils are nice because you don't have to soak them like beans...but I don't soak beans so I guess it doesn't matter!

Ingredients:

• 4 tablespoons unsalted butter
• 1 onion, chopped
• 1 cup of cubed ham
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 2 (14.5 ounce) can chicken broth
• 2 cups dry brown lentils
• 4 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions: Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute' for 10 minutes, or until onions are tender and add diced ham. Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion and ham. Add he chicken broth and the lentils. Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Split Pea Soup with Rosemary

So peas are hard to hide from your kids...pea soup looks like what it is, which is why it worked so well in "The Exorcist". This is delicious even though it is green. There are yellow split peas available which taste the same if green offends. Split peas are great in your food storage too.

Ingredients:

• 1 small onion, chopped
• 1 leek, thinly sliced
• 1 large carrot, chopped
• 1 tbsp butter or olive oil
• 2 cloves garlic, minced
• 1 cup of diced ham
• 4 (10.5 ounce) cans chicken broth
• 1 1/2 cups green split peas
• 2 bay leaves
• 1 teaspoon chopped fresh rosemary...or up to a tablespoon

Directions: Place butter along with onion, leek, carrot, and garlic in a pot; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in ham, split peas, bay leaves and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Ham and Beans

• I made a variation of this in class..I don't soak the beans. It tastes the same and have the same degree of GI involvement as soaked beans. I also use dried onion, celery and carrots rather than fresh. I didn't add the brown sugar to the sample given in class. I used a glazed ham and figured it was sweet enough. Use your judgement.

Ingredients:

• 1 pound dry Great Northern beans
• 1/2 pound cooked ham, diced
• 1 small onion, dices
• 1/2 cup brown sugar
• salt and pepper to taste
• 1/4 teaspoon cayenne pepper (or less if you don't like it kicked up a notch)
• 1 tablespoon dried parsley

Directions: Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Place beans in a slow cooker and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Cook on high until beans are tender. Add more water if necessary during cooking time. If more salt is needed, I sometimes add a few chicken bouillon cubes dissolved in water. It gives a bit more depth of flavor than just plain salt.

Class Notes: Saturday Planning for Simple Cooking - Potato Recipes

Saturday Planning for Simple Cooking

with Sue Walker

Potatoes

Potato Rolls

Great for left over mashed potatoes...good as a loaf of bread too.

Ingredients

• 7 cups all-purpose flour
• 1/2 cup sugar
• 1 (.25 oz) package active dry yeast
• 1 teaspoon salt
• 2 cups milk
• 2/3 cup shortening
• 1/2 cup water
• 1 cup mashed potatoes
• 2 eggs

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening, and water to 120 - 130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
2. Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-inch rope; tie into a knot. Place 2 inches apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degree F. for 25-30 minutes or until golden brown. Remove from pans to wire racks.

Class Notes: Saturday Planning for Simple Cooking ... Bread Recipes

Saturday Planning for Simple Cooking with Sue Walker

BREAD RECIPES

Easy Strata

This is another one of those assemble the night before breakfasts.

Ingredients:

• 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
• 1 quart half-and-half
• 12 eggs
• 1 teaspoon salt and several grinds of pepper
• 12 slices fluffy white bread or whatever is on hand
• 12 ounces extra-sharp cheddar cheese, grated
• 1/2 cup thinly sliced scallions

Directions: Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9 x 13 inch Pyrex or ceramic baking dish with vegetable cooking spray.

Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weigh down casserole with (3) 16 ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)

Adjust oven rack to middle position. Bake in preheated 325 degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

Blueberry Strata

This is wonderful with croissants. It makes a nice bread pudding type dessert too.

Ingredients:

• cooking spray
• 1 loaf French bread, cubed...or whatever bread is available
• 1 1/2 cups blueberries
• 2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes
• 12 eggs
• 1/3 cup maple syrup
• 2 cups milk

Blueberry syrup:

• 1 1/2 cups white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 1/2 cups fresh blueberries
• 1 1/2 tablespoons butter

Directions: Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover and chill overnight.

Preheat oven to 350 degrees F. Bake strata, covered, for 30 minutes. Remove cover and bake for an additional 30 minutes. While strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minute. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat and stir in butter. Serve warm over slices of the strata.

Garlic Croutons

These are great with leftover chicken or salmon in a Caesar salad

Ingredients:

• 4 tablespoons butter
• 1 clove garlic, minced
• 3 (3/4 inch thick) slices French bread, cut into cubes

Directions: Preheat oven to 350 degrees F. In a large sauce pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning.

Class Notes: Saturday Planning for Simple Cooking - Bacon Recipes

Saturday Planning for Simple Cooking

with Sue Walker

Bacon Recipes

I hate making bacon but my family loves it. Frying bacon gets grease everywhere and stinks up my whole house. When I make it I make a ton so I don't have to do it again for a month. I have actually been baking it on 500 degrees F. in my oven and that has cut down on the mess and smell. Give it a try. I also keep a jar of bacon grease in the refrigerator...if a recipe calls for bacon you can use a few teaspoons of bacon grease to saute whatever and sometimes skip the bacon all together.

Spaghetti Carbonara

This is great with leftover spaghetti noodles...warm them up in hot water to set the eggs in the recipe. If using leftover bacon just add to the onions after they are sauteed to warm up.

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs beaten
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 2 cups Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty.)
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Classic Clam Chowder

Great for leftover potatoes too...the recipe says additional new potatoes but baked potatoes, rosemary potatoes...whatever you have on hand works.

Ingredients

• 2 slices thick-cut bacon, cut into small dice
• 1 large onion, cut into medium dice
• 1/2 teaspoon dried thyme leaves
• 2 bay leaves
• 1 1/2 cups leftover mashed potatoes
• 2 (8 oz) bottles clam juice
• 4 (6.5 oz) cans minced clams (clams and juice separated)
• 1 cup water
• 9 new potatoes, cut into 1/2 inch cubes
• 1/2 cup heavy cream
• 2 tablespoons minced fresh parsley
• salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon, set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon.

Class Notes: Saturday Planning for Simple Cooking with Sue Walker--Chicken Recipes

Perfect Roast Chicken

This recipe is from the Barefoot Contessa...a variation of this is what I made in class. Use what you have on hand and save all of the leftovers for making chicken broth.

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots, cut into 2-inch chunks
• 1 bulb of fennel, tops removed and cut into wedges
• Olive oil
• Directions: Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 springs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Satay Dip

This is the peanut sauce that I served with the roasted chicken in class. I used crunchy peanut butter....it's all good.

• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
  1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
  2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry or chicken stock
• 1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for grilled chicken. Yield: 1 1/2 cups

Chicken Stock

I have also used dried vegetables from my food storage if I don't have fresh stuff on hand.

• 3 (5-pound) roasting chickens
• 2 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
  20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 springs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
  

Directions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 to 20 quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Curried Chicken Salad

My kids hate this because of the nuts and raisins so you know it so good...I love it for lunches.

• 3 whole (6 split) chicken breasts, bone-in , skin on
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups good mayonnaise (recommended: Hellman's)
• 1/3 cup dry white wine or chicken stock
• 1/4 cup chutney (recommended: Mayor Grey's)
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted salted cashews

Directions: preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine or chicken stock, chutney, curry powder and
1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Chicken Salad Rolls

Yummy for lunches!!

• 1 cup shredded, cooked chicken
• 1/3 cup "something crunchy" (celery, apple, radish, sweet pickle slices or a combo)
• "Something oniony" (like 1 scallion or 1/4 small red onion, chopped)
• 1/4 cup mayonnaise or plain yogurt
• Kosher salt and freshly ground black pepper
• 2 whole-wheat hot dog buns or other bread

Directions: Stir chicken, the "something crunchy", the "something oniony" and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)

Evenly fill the hot dog buns or bread with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school. NOTE: roasted turkey is great in these as well.

Chicken Rolls

These freeze well at the step before being baked...just take them out of the freezer, dip them in the butter and bread crumbs and spread on a baking sheet. As they unthaw they will rise. If you don't want to make the dough just buy refrigerator biscuits and use those.

• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups butter, cubed
• 10 cups chopped cooked chicken
• 1 pound fresh mushrooms, sliced
  4 packages (8 ounces each) cream cheese, softened
• salt and pepper to taste

DOUGH:

• 4 packages (1/4 ounce each) active dry yeast
• 2 cups warm mild (110 to 115 degrees)
• 6 eggs
• 3/4 cup sugar
• 1 tablespoon salt
• 9 to 9 1/2 cups all-purpose flour
• melted butter
• dry bread crumbs

Directions: In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.

In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Roll out on a floured surface to 1/4 inch thickness; cut into 4 inch circles. Re-roll scraps and cut more circles. Roll circles to 6 1/2" diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.

Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs. Place uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375 degrees for 20 minutes. Serve immediately. Yield: about 3 dozen.

Chicken Noodle Casserole

This freezes well too...great for using the time bake feature on your oven.

• 1 large onion, diced
• 1/4 cup butter
• 3 cups of diced cooked chicken
• 1 pint sour cream
• 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
• 3 cups shredded cheddar cheese
• 1 (8 ounce) package uncooked egg noodles
• 4 ounces buttery round crackers, crushed

Directions: Preheat oven to 350 degrees F (175 degrees F. In medium skillet, fry onion in butter until softened. Pour into 9 x 13 baking dish.

In large bowl, combine chicken, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar. Bake 30 minutes, or until top is golden and noodles are soft.

Chicken Stir-Fry

This is a clean-out-the-refrigerator meal for us....use any vegetables you have on hand.

• 1 1/2 cups sliced fresh mushrooms
• 1 cup sliced celery
• 1/2 cup sliced onion
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 1 (10.5 ounce) can condensed chicken broth, undiluted
• 1 tablespoon reduced-sodium soy sauce
• 2 cups cubed cooked chicken
• 2 cups fresh snow peas
• 1/2 cup sliced water chestnuts
• Hot cooked rice

Directions: In a non-stick skillet, saute' the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired.

Sesame Pasta Chicken Salad

Additional veggies can be added if you have them on hand... i.e. carrots,

celery, broccoli, peas, etc.

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions: Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions.

Flaky Food Processor Pie Crust

You can use this for the chicken pot pie recipe that follows. It's great for fruit pies too.

• 1 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, cubed
• 5 tablespoons shortening
• 1/2 teaspoon salt
• 3 tablespoons ice water

Directions: Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.

With the motor running, pour ice water in the work bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand, you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.) Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Mother-in-law Chicken Soup

My mother-in-law doesn't cook so substitute whoever you want in the title that make you feel warm and cozy. You can use dried stuff from your food storage too...in the soup, not the title!

• 1 (4 pound) whole chicken
• 2 (14.5 ounce) cans chicken broth
• 1 onion, quartered
• 1 stalk celery
• 1 carrot
• 1 1/2 cups uncooked long grain rice or pasta

Directions: Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot; bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.

Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice or pasta and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

Cottage Cheese Chicken Enchiladas

I tried flour tortillas and didn't like them as well...you can also make your own

enchilada sauce if you have a favorite.

• 
  1 tablespoon vegetable oil
• 2 cups diced cooked chicken
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chili peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To make meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute' until browned, then add taco seasoning and prepare meat mixture according to package directions.

To make cheese mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees. To assemble enchiladas: Heat tortillsa until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortills and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese in melted and bubbly.

Chicken Pot Pie

You can also cheat with this recipe and add the chicken with 2 cans of cream of chicken soup and a bag of frozen veggies rather than making it from scratch. The cream sauce can also be served over biscuits....the recipe follows.

• 2 cups chicken cooked and cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions: Prehear oven to 425 degrees F. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over mediujm heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixure in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in tthe top to allow steam to escape. Bake in preheated overn for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Angel Biscuits

• 5 cups all-purpose flour
• 1/4 cup white sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 cup shortening
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F)
• 2 cups buttermilk
• 2 tablespoons butter, melted

Directions: Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder and salt. Add buttermild and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F. for 12-20 minutes.

Class Notes: Saturday Planning for Simple Cooking with Sue Walker

Saturday Planning for Simple Cooking

with Sue Walker

Corn Recipes:

I always end up with leftover corn...don't ask me why.

Sweet Corn Bread

This is good with any soup or chowder.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup butter, melted
• 1/2 - 1 cup corn

Directions:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Combine the egg, sour cream, milk and butter and corn; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 min until a toothpick inserted near the center comes out clean. Serve warm.

Chipotle and Roasted Corn Salsa

This is great with tortilla chips or grilled chicken/ fish

Ingredients

• cooking spray
• 2 cups frozen corn
• 2 vine-ripened tomatoes, cut into 1/1 inch pieces
• 1 small red onion, diced
• 3/4 cup diced red bell pepper
• 2 jalapeno peppers - seeds removed and reserved, flesh minced
• 2 teaspoons finely chopped canned chipotle pepper
• 4 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro
• salt to taste

Directions

1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil and cilantro. Season with salt to taste.

Corn Chowder

You can also add a bit of leftover ham or bacon to this recipe. Use leftover corn to make up a total of 2 cups.

Ingredients

• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/2 cup chopped onions
• 1 (14.75 oz) can cream-style corn
• 1 (15.25 oz) can whole kernel corn
• 1 cup milk
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, minced
• salt to taste
• ground black pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 1 tablespoon dry sherry
• 1 pinch ground cayenne pepper
• 1/2 teaspoon dried parsley

Directions

1. Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

Class Notes: Readers R Us part 2

"Reading R Us"

by Carol Nielson

During their first three years in elementary school, children need to learn basic reading concepts. If they are not learned the first three years, they must learn them some other time in order to be effective readers. By the fourth grade, children shift from "learning to read" to "reading to learn."

Phonics

Consonants: most consonants have one sound. Exceptions are:

s - #1 sit, lesson, fuss

#2 (z) dogs, cheese

c - #1 (k) cat, fact, cardiac

#2 (s) city, exception, fancy

g - #1 goat, egg, juggle

#2 (j) gym, large, giant

Blends: These are two or three consonants, either at the beginning or the end of words that have no vowel between them, so their sounds slide into each other. They can be hard to separate into two distinct sounds, especially some of the ending blends. Examples: bl, fr, st, nd, ct, str

Constant Digraphs: these are two consonants that combined to make a new sound. Examples: ch, sh, th, wh

Letter Combination: These are groups of letters that are pronounced in a consistent way. Examples: dge, tch, ing, ank. Or, word families such as: old as in cold, ind and in find, all as in call, and alk as in walk.

Vowels (a, e, i, o, u and sometimes y): They all have from 2 to 5 different sounds.

Vowel combinations: These are combinations of vowels, or a combination of a vowel and a consonant that make a specific sound.

Vowel-teams: these are two vowels that come together and make one sound.

ay - play

ai - sail

ee - tree, meet

ea - eat, bread, steak

igh - light

oa - boat

y - sky, gym, happy

ow - cow, snow

ey - they, key

ie - veil, ceiling

oy - boy

oi - oil

eigh - sleigh

ue - rescue, due

oo - look, moon

ew - few

ou - out, cousin, soup

eu - Europe

ui -juice

au - August

aw - saw

augh - caught

ough -bought

R-controlled vowels: These are vowels followed by an 'r' that changes the vowel's sound or makes it sound like an 'r'.

ar - car, collar

er - perhaps, bigger

ir - dirt

ur - hurt

or - fort, actor

the past-tense suffice 'ed': melted, jumped, called

Silent letter combinations: these are two consonants that come together, but one is silent. Example: wr, kn, ps, gn

Kinds of syllables

recognizing the kind of syllable tells one what the vowel is going to say.

CLOVER:

C - Closed syllables...the vowel is closed in at the end by one or more consonants. The vowel is always short.

L - Consonant 'le' syllables...the vowel is a silent 'e' - one does not hear it. This is a final, unchanging syllable that comes at the end of words. Example: 'dle' in cradle. 'cle' in uncle. It is one of the five ways we use silent 'e'

O - Open syllables...the vowel is open at the end. The vowel is usually long. In unaccented syllables 'a' is a schwa as in America. In unaccented syllables 'i' can be long, short or say long e.

V - vowel-team syllables...the vowels say their regular sounds. Examples: meat, snow, join, play or daughter

E - silent 'e' syllables...Examples: home, like, huge, cake, eve.

R - R-controlled syllables...sound like just 'r', 'ar', 'or' Examples: sir, fur, perhaps, or fort

Syllable Division Rules

There are four different ways to divide longer words into syllables. If a child is taught where the word is broken into syllables, they can pronounce it easily.

Look at the word and find what letter or letters says a vowel sound. Then look between the vowels for the number of consonants.

two consonant - usually between the consonants VC/CV. These are different than Compound Words

one consonant - more often divides in front of the consonant V/CV. If that doesn't make a real word, then divide after the consonant VC/V. In some words the word is divided between two vowels. CV/VC or CV/V

Prefixes, Roots and Suffixes

These are the smallest parts of English words that have meaning. If a child can recognize prefixes, roots, and suffixes, and know what they mean, the child will not only be able to read the word, but will also know what it means. If a child knows prefixes, roots, and suffixes, there are thousands of words they will be able to spell without practicing a spelling list.

Class Notes: Readers R Us

Ideas to Help Your Child Become a Better Reader

by DeAnne Fuhriman

Proficient readers use two sets of strategies

Surface: navigating the print on the page

Skills needed for readers to read fluently and accurately

1. Letter / sound knowledge, phonics
2. Word knowledge
3. Language Structure

Deep Within: Images, knowledge, wonderings, inference, themes, important ideas, and understanding

Skills and strategies for comprehension

1. Background knowledge, connections, schema
2. Images from the senses
3. Questioning
4. Determine importance, main ideas
5. Inferring
6. Synthesizing

Share your reading lives

• Read to your child
• Encourage conversations (reading is a social activity)

Class Notes: Saturday Planning for Simple Cooking with Sue Walker

A number of people have asked about the BROWNIE RECIPE talked about in this workshop. It is just a 16 oz. can of black beans pureed in the food processor with a box of brownie mix...don't add anything else. Bake in a greased 8"x 8" pan at 350 degrees F. for 30-35 minutes. YUM!!

Class Notes: Flower Arranging Made Easy!

Flower Arranging Made Easy

Kathy Whitman

1. What is the purpose of the arrangement?

How will it be viewed?

How large should it be?

What shape will work best?

What style? Formal/informal, loose/buttoned-up

2. Choose a container or vase:

Tall? Short and round? Urn-shaped?

Color/texture of container - formal/informal

Water or foam?



Urn shaped / Triangle / Bud vase / round bowl--basket

3. The answers above will help determine the structure of your arrangement - round? One-sided? So people can talk over it? For the mantel? Table?

4. Choose your greens and flowers

Not only colors, but shapes and textures, large, small - again consider the setting in which it will be viewed.

Colors: warm greens (IE Warm -- yellow-green, green work well with apricot, reds, yellows, magentas, blues - clear colors. Cool -- softer gray-greens go well with pinks, purples, darker reds, whites.)

Monochromatic is soft, peaceful - bright colors are exciting.

5. Based on all factors above, you begin with structure/form: (Vase arrangement can/should be 1.5 - 2 time the height of the vase. Just a general rule of thumb.) Look for balance - weighted appropriately at the base, using dense flowers / strong colors there.

6. Whatever form you choose,

Vary heights, up and down

Vary depths, in and out

Cross the edge of container with softness

Stiff vs. arching - nice to mix for graceful look

Flowers and foliage for cutting gardens

Sun lovers:

Early Season:

Iris

Tulips

Astilbe

Viburnum (Snowball)

Alchemilla Mollis (Ladies mantle)

Delphinium

Syringa

Cornus (Dogwood)

Later Season:

Roses

Sunflowers - annual and perennial

Dahlias

Cosmos

Stachys

Lilies

Ornamental grasses - green, varigated, pennisetum rubrum

Echinacea

Daisies

Achillea (yarrow)

Penstemmon

Salvia

Scabiosa

Rudbeckia

Crocomia (Lucifer)

Solidago

Thalictrum

Zinnia

Calla lily

Lysimachia clethroides (gooseneck loosestrife)

Liatris spicata

Gypsophilia

Gladiolus

Chrysanthemum

Clematis

Aster

Amaranthus

Shade lovers:

Hosta

Aquilegia (columbine)

Hellebore

Galanthus (Snowdrops)

Monarada (Bee balm)

Primula

Myosotis (Forget-me-not)

Japanese Anemone

Japanese Maple

Rhododendron

Hydrangea

Class notes: Veggie Gardening

Veggie Gardening

Kathy Whitman - OSU Master Gardener

Plant what you like to eat.

• Don't plant what you don't like!
• Don't plant too much. Consider how many zucchinis and cucumbers one plant will produce - tomatoes too. Maybe 2 cherry type, 2-3 large type. Decide what type of beans and peas - bush of climbing. (Climbing veggies need a structure to climb on) Be sure to get cages for tomatoes.

Plant with good companions

Cool season crops (plant in March)

• broccoli
• spinach
• lettuce

Plant herbs you will use - parsley, chives, thyme, oregano, sage

Plant flowers for cutting - cosmos, zinnias, ammi majus, snapdragon, sweet peas

Use mulch to keep weeds down

Use a drip hose, if possible. If not, water in the am so the leaves can dry before nightfall.

Class Notes: Advice for Single Sisters

Become the BEST Version of You!

notes from presenter Brooke Jeppson

1. Turn your life over to the Lord.

• Submit your will: "The submission of one's will is placing on God's altar the only uniquely personal thing one has to place there. The many other things we "give" are actually the things He has already given or loaned to us." (Elder Neal A. Maxwell, If Thou Endure It Will, pg 54)
• Trust Him: "Trust in the Lord with all thine heart; and lean not unto thine own understanding. In all thy ways acknowledge him, and he shall direct thy paths." (Proverbs 3:5-6)
• Learn to make acceptable offerings: "And now, my beloved brethren, I would that ye should come unto Christ, who is the Holy One of Israel, and partake of his salvation, and the power of his redemption. Yea, come unto him, and offer your whole souls as an offering unto him, and continue in fasting and praying, and endure to the end; and as the Lord liveth ye will be saved." (Omni 1:26)
• The Lord has not forgotten you, so don't you forget Him: "For can a woman forget her sucking child, that she should not have compassion on the son of her womb? Yea, they may forget, yet will I not forget thee, O house of Israel. Behold, I have graven thee upon the palms of my hands; thy walls are continually before me." (1 Nephi 21:15-16)
• The Lord ALWAYS fulfills His promises! "Who am I, saith the Lord, that have promised and have not fulfilled?" (Doctrine and Covenants 58:31)
• Build a personal relationship with your Savior
• Embrace the gospel

2. Enlist in Great and Noble Causes

• "There is a spark of greatness within every one of us - a gift from our loving and eternal Heavenly Father. What we do with that gift is up to us. Love the Lord with all your heart, might, mind, and strength. Enlist in great and noble causes. Create of your homes sanctuaries of holiness and strength. Magnify your callings in the Church. Fill your minds with learning. Strengthen your testimonies. Reach out to others. Create of your life a masterpiece." (Elder Joseph B. Wirthlin, Ensign, May 2006 pg 101)
• "Verily I say, men should be anxiously engaged in a good cause, and do many things of their own free will, and bring to pass much righteousness; for the power is in them, wherein they are agents unto themselves." (Doctrine and Covenants 58:27-28)
• "For whosoever will save his life shall lose it; but whosoever will lose his life for my sake, the same shall save it." (Luke 9:24)
• "I believe the Savior is telling us that unless we lose ourselves in service to others, there is little purpose to our own lives. Those who live only for themselves eventually shrivel up and figuratively lose their lives, while those who lose themselves in service to others grow and flourish - and in effect save their lives." (Pres. Thomas S. Monson, Ensign, Nov. 2009 pg 85)
• "Man's greatest happiness comes from losing himself for the good of others." (Pres. David O. McKay, Conference Report, Oct. 1963 pg 8)
• Put your heart and soul into magnifying your callings and visiting teaching.
• "You are good. But it is not enough just to be good. You must be good for something. You must contribute good to the world. The world must be a better place for your presence. And the good that is in you must be spread to others." (Pres. Gordon B. Hinckley, Stand a Little Taller, pg 26)
• "In my travels across the world, I have seen that thousands upon thousands of you who do not currently have a husband or children are an incredible reservoir of faith, talent, and dedication. No one is better positioned than you to work in temples, serve missions, teach the rising generation, and help those who are downtrodden. The Lord needs you." (Julie B. Beck, Ensign, Nov. 2008 pg 110)

3. Personal Revelation

• Study, prayer, and fasting: "Nevertheless they did fast and pray oft, and did wax stronger and stronger in their humility, and firmer and firmer in the faith of Christ, unto the filling their souls with joy and consolation yea, even to the purifying and the sanctification of their hearts, which sanctification cometh because of their yielding their hearts unto God." (Helaman 3:35)
• "Draw near unto me and I will draw near unto you; seek me diligently and ye shall find me; ask, and ye shall receive; knock, and it shall be opened unto you." (Doctrine and Covenants 88:63)
• "Search diligently, pray always, and be believing, and all things shall work together for your good, if ye walk uprightly and remember the covenant wherewith ye have covenanted one with another." (Doctrine and Covenants 90:24)
• Go to the temple as often as you can
• Read your patriarchal blessings frequently
• Ask for priesthood blessings when needed
• Keep the commandments and honor your covenants
• Record spiritual experiences in your journal and revisit them often
• Cultivate an atmosphere that invites the Spirit into your home
• Know that YOU ARE LOVED and never question your self-worth
• Ask yourself, "What does the Lord want me to learn from this experience?"

4. Choose to be Happy Now

• Discover the things you love to do and have fun!
• Take advantage of opportunities that come your way
• Stay positive: "And ye cannot bear all things now; nevertheless, be of good cheer, for I will lead you along. The kingdom is yours and the blessings thereof are yours, and the riches of eternity are yours." (Doctrine and Covenants 78:18)
• Express gratitude: "We can lift ourselves, and others as well, when we refuse to remain in the realm of negative thought and cultivate within our hearts an attitude of gratitude. If ingratitude be numbered among the serious sins, then gratitude takes its place among the noblest of virtues." (Pres. Thomas S. Monson, Ensign, May 1992 pg 54)
• Build meaningful friendships and keep in touch with old friends.
• Enjoy your independence and pamper yourself occasionally!
• Develop your talents and use them to bless others
• "Come what may, and love it...the way we react to adversity can be a major factor in how happy and successful we can be in life. If we approach adversities wisely, our hardest times can be times of greatest growth, which in turn can lead toward times of greatest happiness." (Elder Joseph B. Wirthlin, Ensign, Nov 2008 pg 26)
• "For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind." (2 Timothy 1:7)
• Move forward with your life: "Sisters...If you are just marking time waiting for a marriage prospect, stop waiting. You may never have the opportunity for a suitable marriage in this life, so stop waiting and start moving. Prepare yourself for life - even a single life - by education, experience, and planning. Don't wait for happiness to be thrust upon you. Seek it out in service and learning. Make a life for yourself. And trust in the Lord. Your dedication of a lifetime should follow King Benjamin's advice to be "calling on the name of the Lord daily, and standing steadfastly in the faith of that which is to come" (Mosiah 4:11) (Elder Dallin H. Oaks, CES Fireside, May 1, 2005 pg 7)
• "For after much tribulation come the blessings. Wherefore the day cometh that ye shall be crowned with much glory; the hour is not yet, but is nigh at hand." (Doctrine and Covenants 58:4 see 2-4)

Even More Women's Conference Luncheon Recipes!

Cream Puffs

from: Marla Zupancic

Puffs:

1 c. water

6 T. unsalted butter

1/4 t. salt

1 c. all purpose flour

4 eggs

Sauce:

1 c. whipping cream

1/3 c. granulated sugar

1/3 c. light corn syrup

12 oz bittersweet chocolate, cut into 1/4 inch pieces

2 t. vanilla

Filling:

2 c. whipping cream, whipped (sweetened slightly with 1/4 c. powdered sugar)

Cover one cookie sheet with parchment paper or foil for baking the puffs.

To make puffs: Set a rack in the middle of the oven and preheat oven to 400 degrees. Bring water, butter and 1/4 t. salt to a boil in a medium saucepan over medium heat. Remove pan from heat, stir in flour all at once and return pan to the heat and beat the paste with wooden spoon for about 30 seconds. Transfer to a mixing bowl and stir for 30 seconds to cool. Stir in the eggs, one at a time, stirring smooth after each addition.

arrange 24 teaspoons of dough about 2 inches apart on the prepared pan. Bake the puffs about 15 minutes or until they are will risen and golden. Then open the oven for a few seconds to let out some heat, lower the temp to 350 degrees, and bake for about 15 minutes longer until they are deep golden brown and crisp. Cool the puffs on a rack.

For advance preparation, place in a plastic bag and freeze. If using the puffs the next day, just refrigerate.

To make sauce: Bring the cream, sugar, and corn syrup to a boil in a medium saucepan over low heat, stirring occasionally to help dissolve sugar. Turn off heat, add bittersweet chocolate and vanilla and shake pan gently to submerge the chocolate. Let stand 2 minutes, then whisk smooth. Pour the sauce into a clean jar or heat proof container, cover and refrigerate until 1 hour before needed.

To assemble: cut room temp puffs in half with a serrated sharp knife. With a small spoon, scoop out any doughy portion of the inside of the puff. Using a small spoon, dollop a generous amount of whipped cream into the bottom half of the puff. Replace top of puff onto the top of the whipped cream. Repeat for each puff.

To warm the chocolate sauce, bring a medium pan of water to a simmer and stand the jar of chocolate sauce in the water. Continue heating, stirring sauce occasionally, until it is warm.

Ladle a tablespoon of sauce over each puff. Refrigerate the puffs until ready to serve.

Lemon Cupcakes

from: Marla Zupancic

2 2/3 c. cake flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 cubes (1 c.) unsalted butter (softened)

1 1/2 c. granulated sugar

4 large eggs

1 c. buttermilk

1/2 t. lemon extract

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

2. In a small bowl, sift flour, baking powder, baking soda, and salt.

3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar, beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in lemon extract. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.

4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool, top with frosting.

Lemon Cream Cheese Frosting

1 cube unsalted butter (softened)

1 8 oz package cream cheese (softened)

4 c. powdered sugar

1 t. vanilla

1/4 t. lemon extract

Beat butter and cream cheese together until creamy. Gradually add sugar and flavorings and beat until creamy and light.

More Women's Conference Luncheon Recipes!

Zucchini Quiche

from: Marisa Rockwood

1 9-inch unbaked pie crust

2 T. Butter

1 lb zucchini, grated (approx. 3)

1 c. shredded mozzarella cheese

1 c. shredded sharp cheddar cheese

1 c. ricotta cheese

1/2 c. half and half

3 eggs, lightly beaten

3/4 t. salt

1/2 t. dried oregano leaves

1 t. freeze dried basil

1/4 t. garlic powder

dash pepper to taste

paprika to taste

1. after forming crust in the pie pan, prick bottom the bottom of the pastry with a fork thoroughly. Bake at 425 degrees for 7 minutes. Remove from oven and set aside.

2. In a small skillet, saute zucchini in butter until tender (about 5 min) Drain in colander to remove all juices. Set aside.

3. In a 2 c. measuring cup, measure the 1/2 c. half and half, and add 1 c. ricotta cheese to make the mixture 1 1/2 c. in the measuring cup.

4. In a large bowl, mix together the zucchini, ricotta mixture, both mozzarella and sharp cheeses, eggs, salt, oregano, basil, garlic powder, pepper and paprika. Pour into crust.

5. Reduce oven temp to 350 degrees and bake for 45 minutes or until knife inserted in center comes out clean.

Nanaimo Bars

from: Lois Lundrigan

bottom layer:

1/2 c. butter

5 T. cocoa

1/4 c. white sugar

1 egg, beaten

2+ c. graham cracker crumbs

1 c. coconut

1/2 c. nuts (optional)

Combine butter, sugar, and cocoa in a saucepan. Bring slowly to a boil. Turn off heat and stir in egg until thickened. Add crumbs, coconut, and nuts. Pack very firmly into 13x9 inch pan. Pop into freezer until next layer.

second layer:

1/3 c. butter

4 T. milk

2 T. Birds custard powder*

3 c. powdered sugar (approx)

Combine all ingredients in a bowl. Mix well, adding a few drops more milk if needed for ease of spreading. Spread over first layer.

third layer:

3/4 c. chocolate chips

3-4 T. butter

Melt chips and butter in saucepan over low heat or in microwave. Spread over 2nd layer. Chill. Store in refrigerator.

*To make Midnight Mint Bars: substitute Birds custard powder with 1 t. peppermint flavoring and tint green with food coloring.

Women's Conference Luncheon Recipes!

Classic Baked Macaroni and Cheese

from: Marla Zupancic

1 (16oz pkg) macaroni pasta

3 c. whole milk

2 c. heavy cream

1 t. salt

freshly ground black pepper

1 T. cornstarch

1 T. flour

1/4 c. cold water

1 1/2 lbs (24 oz) sharp cheddar cheese, shredded

6 T. butter, melted

2 C. bread crumbs

1. In a large stock pot over high heat, bring 6 quarts salted water to a boil. Add pasta and boil according to package directions. Drain and rinse under cold water, set aside.

2. preheat oven to 350 degrees. Grease 13x9 baking dish

3. In a large saucepan over medium high heat bring milk and cream to a gentle boil. Add salt and pepper. Mix cornstarch, flour and water together. Whisk into milk mixture, continuing to cook until thickened slightly. Whisk in cheese. Place cooked pasta in baking dish and pour cheese sauce over pasta.

4. Combine melted butter and bread crumbs. Sprinkle over pasta/cheese mixture. Cover with foil and place in oven. Bake for 50 minutes. Uncover and return to oven. Bake an additional 20 minutes or until bread crumbs become golden brown.

makes 12 - 1 cup servings.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

from: Marla Zupancic

6 T. extra-virgin olive oil

1/2 c. chopped fresh basil

3 T. fresh lemon juice

1 shallot, minced

1 garlic clove, minced

salt and pepper

1 lb asparagus, tough ends trimmed and sliced thin on the bias

2 (9 oz) packages fresh cheese tortellini

1/4 c. pine nuts

1 pint grape or cherry tomatoes, halved

1 oz (1/2 c) Parmesan cheese, grated

1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 t. salt, and 1/2 t. pepper together in a bowl large enough to hold the salad.

2. Cook the asparagus in 4 quarts boiling water seasoned with 1 T. salt until tender, about 3 min. Transfer the asparagus to a colander using a slotted spoon (Do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss the asparagus with the vinaigrette.

3. Return the water to a boil, add the tortellini and cook until tender following package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled about 30 minutes.

4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

To make ahead:

The tortellini salad can be prepared, covered and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. At this point, add the pine nuts, tomatoes and Parmesan. Toss and serve.

P.R.O. Scripture Study - Sis. Bobbie Poppleton

These are the handouts from Sister Bobbie Poppleton's class, Going PRO in Scripture Study.

Women's Conference

Welcome!

Welcome Sisters!

We are trying something new here. This blog has been designed as a quick reference point for information from the Stake Relief Society. First and foremost, most (if not all) of the handouts from the upcoming Women's Conference will be available here. If you didn't get a handout, or misplaced yours, or didn't get to attend a class that looked interesting, check back here within the next week, and hopefully we will have it all here! Enjoy the conference!