Thursday, October 28, 2010

Preparedness Email 10/28

This one comes with FIVE - count them, 5! - different versions of mashed potatoes - they all sound yummy to me!  Plenty of other good info, too - check it out!


Wednesday, October 27, 2010

Freezer Meals Update :)

A great big Thank You to all who helped with the Freezer meals service project yesterday. We had a great turn out and were able to make 16 meals for a few different families in the ward. It was wonderful…. You are wonderful!

As promised, below are the recipes for the meals we prepared:

Cheese Manicotti

1 8-oz package manicotti
1 ½ cups Ricotta cheese
2 cups cottage cheese
4 ounces cream cheese
½ cup freshly grated parmesan cheese
1 ½ cups mozzarella cheese, shredded
1 T dried parsley flakes
1 t salt
½ t pepper
3-4 cups spaghetti sauce

Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Cover bottom of pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze. To serve: Thaw. Bake covered for 45 minutes at 350. Uncover, top with more mozzarella cheese and bake an additional 10 minutes or until cheese melts.

Taco Pie

1 pound ground beef
1 onion, chopped
1 package taco seasoning
1 4-oz can sliced black olives
1 8-oz can tomato sauce
2 cups shredded cheddar cheese, divided
1 tube refrigerator crescent rolls
1 cup refried beans
1 10 1/2 –oz package corn chips, crushed
1 cup sour cream

Brown ground beef with onion. Add taco seasoning, olives and tomato sauce. Flatten crescent roll dough and press onto bottom of foil baking pan. Heat refried beans and mix with 2 tablespoons of water to make spreadable. Spread over crust. Top with 1 cup of cheese. Cover crust with half of the crushed corn chips. Spoon meat mixture over corn chips. Cover with sour cream. Sprinkle with remaining 1 cup of cheese. Top with remaining corn chips. Cover with heavy foil. Label and freeze. To serve: Thaw. Bake uncovered 45 minutes at 375.

Cream cheese Chicken

1 envelope Italian salad dressing mix
1 stick butter
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8-oz cream cheese

Turn crock pot on high. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into strips. Place in crock pot and stir to coat with better and dressing mix. Cover and cook on high for 2 to 3 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label and freeze. To serve: Thaw. Heat until piping hot and bubbly. Serve over rice or hot buttered noodles.

Glazed Meat Loaf

½ cut ketchup
1/3 cup packed brown sugar
¼ cup lemon juice
1 t dry mustard
1 ½ pounds ground beef
1 ½ cups fresh bread crumbs (3 slices)
¼ cup chopped onion
1 egg, slightly beaten
1 t beef bouillon
1 t salt
¼ t pepper

Combine ketchup, brown sugar, lemon juice and mustard in small bowl. Combine remaining ingredients and 1/3 cup ketchup mixture. Place in freezer bag. Place remaining ketchup mixture in sandwich bag and place in freezer bag with meat loaf. Label and freeze.

To serve: Thaw. Place in greased loaf pan or shape into a loaf and place on greased baking pan. Bake 1 hour at 350. Spread ketchup mixture on meat loaf and bake 10 minutes.
Chicken and Broccoli

3 cups cooked chopped chicken
1 16-ounce bag frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup evaporated milk
1 cup mayonnaise
1 T lemon juice
Dash pepper

Drain and squeeze broccoli to remove water. Mix all ingredients in large bowl. Place in gallon freezer bag. Label and freeze. To serve: Thaw. Place in greased baking dish. Bake of 1 hour at 350. Serve with rice.

Thank you again sisters. May your blessings be as big as your hearts!!



Friday, October 22, 2010

Preparedness Email 10/21

Pressure Canning Meat - Home Medicine Remedies - and some Recipes....this edition is full of great stuff!

Click Here!! :)

Wednesday, October 20, 2010

Service Club Activity

Our monthly service project will be held on Tuesday, October 26th. We have planned to put some freezer meals together for a few sisters in need. Sometimes it’s just nice to have something tucked away in a cold place when one needs a hot meal. Please meet in the church kitchen on Tuesday at 2 pm. We should be done no later than 3.

Please email me at if you plan to attend. We would love your help with this great cause.

Thank you!!

Tuesday, October 19, 2010

Book Group Info

The book group will be reading "Lemon Tart" by Josi Killpack and discussing it on Nov. 16 at Marcela Gonzales'  home.  Each reader will need to request her own copy from the library.  There are plenty of copies, but they won't do a group "hold".  Call 943-4636 right away.  

Thursday, October 14, 2010

Fast for Dave Ashby

Dear Sisters,
We have just found out that Dave Ashby is in the hospital and needs our fasting and prayers. It is pretty serious and has been touch and go for most of the day. We are inviting all of you to join in a fast for him this Friday, Oct. 15th. Our thoughts and prayers go out to Zada at this time. He is at St. Mark's hospital.

Wednesday, October 13, 2010

Preparedness Email 10/13

More great stuff in here - Get Your Click On!!

(Thanks, Ann - we really appreciate all the work you do!!)

Saturday, October 9, 2010

Got Tomatoes?

No?  Want some?
Julie Stephenson wanted us to let y'all know that she has grundles of tomatoes that need to be picked and eaten, loved and canned.  These tomatoes are beautiful! They are huge and easy to skin (Tami made some salsa) Julie said you can call her cell phone if you want some 801-706-4537

and hey - Tami has sent along a delicious sounding recipe, if you need an idea of how to use all those delicious tomatoes!! 

Rachel's Tomato Basil Soup
recipe image
Submitted By: CARAMOMMY
Photo By: Muffinmom
Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6
"Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!"
1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable
juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
1/4 cup butter or margarine
1.In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Thursday, October 7, 2010

Preparedness Email 10/6

This one has a great story from someone who was evacuated for the Herriman fire - it has some good points to think about - there are also some yummy looking recipes!!.....Read it HERE :)

Wednesday, October 6, 2010

FamilySearch Seminar

Riverton FamilySearch Library
13400 South and Bangerter (east of Home Depot)
Saturday Seminar – October 16, 2010
9 A.M. to Noon
Come and see what’s happening!

9 a.m.:  Keynote speaker: Ron Tanner, product manager, Family History Department; assists in design and research for new FamilySearch        
 “The Future of New FamilySearch”
10 a.m.: Classes
·       New FamilySearch Editing and Temple Submission—Cathy Anderegg
·       Census Techniques and Strategies for Finding Elusive Ancestors—Jason Harrison
·       Using Google for Research—Sue Maxwell
·       Finding Your Scottish Ancestors—Raymon Naisbitt
11 a.m.: Classes
·       New FamilySearch Resources for Consultants and Priesthood Leaders—Cathy Anderegg
·       Using for Military and Land Records—Robert Turley
·       Exporting Data from New FamilySearch for Other Uses—Paul Hyer
·       Southern States Research—DeAnne Shelley
Details at

Monday, October 4, 2010

It's Here!!

Yup - it's That Time - 
Terrific Tuesday Time!!
it's TOMORROW!! :)

are you ready?
We are!  (Ok, almost anyway!!)
We'll be there from 4-9 working away on all those fun projects!
Dinner will be served at 6:30pm
(If you are bringing food, please have it there around 6:00....thanks!)

Please take a look at what you have signed up for,
and plan your time accordingly......
particularly if you signed up for a project that will need "Dry Time" - 
be sure to plan for that, come early, you'll be glad you did!!

Any questions?
Call Jeanette or Adele!

so excited - See Ya There!!