Saturday, December 8th at 5:00 p.m. will be a Christmas service project, where we will assemble and decorate gift bags for the residents of Absolute Care in Gasport. Please meet in the Relief Society room.
Then at 6:00 is the ward Christmas dinner. Please come with a dish to pass. If you forgot what you signed up to bring, please contact a member of the RS presidency.
Wednesday, December 5, 2012
Sunday, July 22, 2012
10 Reasons Why We Go to the Temple
(from
President Dayton’s talk given at June’s Relief Society Monthly Meeting):
1) To reset our spiritual compass
2) To receive guidance on specific issues/decisions
3) To fulfill an important aspect of our stewardship
4) To learn and to remember
5) To experience the peace and comfort of being in the
Lord's house
6) To set an example for others
7) To review our worthiness
8) To make sacred covenants
9) To perform holy ordinances
10) To continue the gathering of Israel
1) To reset our spiritual compass
2) To receive guidance on specific issues/decisions
3) To fulfill an important aspect of our stewardship
4) To learn and to remember
5) To experience the peace and comfort of being in the
Lord's house
6) To set an example for others
7) To review our worthiness
8) To make sacred covenants
9) To perform holy ordinances
10) To continue the gathering of Israel
Wednesday, May 16, 2012
Roasted Corn Chowder
Brought by Sister Owens to May's Relief Society Meeting
Ingredients:
1 tablespoon olive oil
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes
with Green Chiles
with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups torn cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave
, to taste
, to taste
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Instructions:
Heat the olive oil in a large soup pot
over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Heat the olive oil in a large soup pot
over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons. Slurp. Smile.
Serves 6-8.
Saturday, May 5, 2012
Stuffed Shells
Sister Rockwood's Stuffed Shells (recipe from Marilyn Rockwood)
1 box jumbo shells (Sister Rockwood cooks about 25 shells)
15 oz. ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup Parmesan cheese, divided
1 heaping TB parsley flakes
dash of nutmeg
1/2 TB salt
1 quart of your favorite spaghetti sauce
1. Follow directions on pasta box to cook the shells. Drain shells and place on waxed paper.
2. Mix ricotta cheese, egg, mozzarella cheese, 1/2 cup Parmesan cheese, parsley, nutmeg, and salt.
3. In a large casserole dish, spread a thin layer of spaghetti sauce.
4. Stuff the shells with the cheese mixture and place in the prepared dish.
5. Cover shells with the rest of the spaghetti sauce, cover with foil and bake at 350 degrees for 30 minutes.
6. Remove foil, sprinkle remaining 1/2 cup Parmesan cheese over shells, and bake uncovered for 15 minutes.
1 box jumbo shells (Sister Rockwood cooks about 25 shells)
15 oz. ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup Parmesan cheese, divided
1 heaping TB parsley flakes
dash of nutmeg
1/2 TB salt
1 quart of your favorite spaghetti sauce
1. Follow directions on pasta box to cook the shells. Drain shells and place on waxed paper.
2. Mix ricotta cheese, egg, mozzarella cheese, 1/2 cup Parmesan cheese, parsley, nutmeg, and salt.
3. In a large casserole dish, spread a thin layer of spaghetti sauce.
4. Stuff the shells with the cheese mixture and place in the prepared dish.
5. Cover shells with the rest of the spaghetti sauce, cover with foil and bake at 350 degrees for 30 minutes.
6. Remove foil, sprinkle remaining 1/2 cup Parmesan cheese over shells, and bake uncovered for 15 minutes.
Wednesday, April 25, 2012
More RS Soup Recipes
Here are two more soup recipes from our recent Relief Society meetings.
Chicken Vegetable Soup (recipe from Karen Hallifax)
3 lbs. chicken breasts cooked in 2 large boxes of chicken broth. Remove the chicken from the broth and cool. Cube or shred the chicken and reserve.
To the broth add:
1 finely diced onion
1 cup finely diced celery
Cook vegetables in the broth until tender.
Add 1 cup water and 1 bag frozen mixed vegetables. May also add 1 handful of lentils or barley. Cook until tender. Add reserved chicken and cook until heated through.
Italian Sausage and Kale Soup (recipe from Lori D'Alba)
3 quarts chicken stock
2 lbs sausage (I use half hot Italian and half sweet Italian)
2 large onions, chopped
6 cloves garlic, minced
2 bunches of kale, tough stems removed, leaves cut into strips
Prepare sausage - options:
1. Remove the casings and brown the sausage. Drain on paper towels.
2. Brown the whole sausage links in a little oil until lightly browned. Add 1/2 cup water to pan and cover with lid - let sausages steam until mostly cooked, about 5 minutes. Add a little more water if needed. Remove lid and let remaining water evaporate. Slice sausages on the diagonal. I cook the sausage in my dutch oven and then just add the other ingredients (cuts down on dishes to wash).
3. If you are using all sweet sausage or breakfast sausage, you will need to add a pinch of red pepper flakes to the soup or it's too bland.
Make the soup:
Saute onions unti translucent. Add garlic and saute until fragrant (about 2 minutes). Add chicken stock and bring to a simmer. Add sausage and kale. Simmer 15-20 minutes. Adjust seasonings if needed. Tastes even better the next day.
Options:
My original recipe called for 2 cups of cream or half and half to be added right before serving. It tastes good with the cream, but I like it better without.
I sometimes add cooked elbow macaroni or other pasta to make the soup go a little further.
If you don't have kale, you can use 2 boxes of frozen chopped spinach instead, or 2 bags of fresh spinach. (I like the kale best.)
Chicken Vegetable Soup (recipe from Karen Hallifax)
3 lbs. chicken breasts cooked in 2 large boxes of chicken broth. Remove the chicken from the broth and cool. Cube or shred the chicken and reserve.
To the broth add:
1 finely diced onion
1 cup finely diced celery
Cook vegetables in the broth until tender.
Add 1 cup water and 1 bag frozen mixed vegetables. May also add 1 handful of lentils or barley. Cook until tender. Add reserved chicken and cook until heated through.
Italian Sausage and Kale Soup (recipe from Lori D'Alba)
3 quarts chicken stock
2 lbs sausage (I use half hot Italian and half sweet Italian)
2 large onions, chopped
6 cloves garlic, minced
2 bunches of kale, tough stems removed, leaves cut into strips
Prepare sausage - options:
1. Remove the casings and brown the sausage. Drain on paper towels.
2. Brown the whole sausage links in a little oil until lightly browned. Add 1/2 cup water to pan and cover with lid - let sausages steam until mostly cooked, about 5 minutes. Add a little more water if needed. Remove lid and let remaining water evaporate. Slice sausages on the diagonal. I cook the sausage in my dutch oven and then just add the other ingredients (cuts down on dishes to wash).
3. If you are using all sweet sausage or breakfast sausage, you will need to add a pinch of red pepper flakes to the soup or it's too bland.
Make the soup:
Saute onions unti translucent. Add garlic and saute until fragrant (about 2 minutes). Add chicken stock and bring to a simmer. Add sausage and kale. Simmer 15-20 minutes. Adjust seasonings if needed. Tastes even better the next day.
Options:
My original recipe called for 2 cups of cream or half and half to be added right before serving. It tastes good with the cream, but I like it better without.
I sometimes add cooked elbow macaroni or other pasta to make the soup go a little further.
If you don't have kale, you can use 2 boxes of frozen chopped spinach instead, or 2 bags of fresh spinach. (I like the kale best.)
Monday, April 16, 2012
Caramel Layer Cake (from the RS Birthday Party)
Cathy Owens made this delicious (and beautiful) cake for the Relief Society Birthday Party in March. Here's the recipe.
Caramel Layer Cake
Cake:
2 1/2 cups unbleached white flour
2 t. baking powder
1/4 t. salt
1 cup unsalted butter, at room temperature
2 cups brown sugar, packed
5 large eggs
3/4 cup milk
2 t. pure vanilla extract
Caramel Frosting:
2 cups brown sugar, packed
3 T. unsalted butter
1 cup half and half
1 t. pure vanilla extract
Preheat oven to 350. Butter two 9-inch round cake pans and lightly dust with flour.
In a bowl, sift together the flour, baking powder, and salt and set aside. Using an electric mixer, cream together the butter and brown sugar. Add the eggs, one at a time, beating well after each. Stir together the milk and vanilla in a measuring cup. Add the milk and flour mixtures alternately to the creamed mixture and beat well after each addition to form a smooth batter.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a knife tests clean and the cake begins to pull away from the sides of the pan. Cool the layers in the pans for about 5 minutes and then turn out onto a rack to cool completely.
In a 2 1/2 or 3-quart saucepan, preferably nonstick, combine the sugar, butter, and half and half. Bring to a rolling boil, stirring often. Cover and boil on medium-high heat for 3 minutes. Uncover and continue to boil until the caramel begins to thicken and coats a spoon, about 4 minutes. Keep watch--the sauce can burn in a heartbeat. Remove from the heat and pour into a large mixing bowl.
Add the vanilla and beat with an electric mixer on high speed until creamy, thick and a good spreading consistency, about 10 minutes.
While the frosting is still warm, fill and frost the cake. If the frosting gets too thick to spread easily, thin it with a bit of half and half.
Sprinkle chopped pecans on top!
Tuesday, April 3, 2012
Single Adults Newsletter - April
Buffalo Stake Single Adults Newsletter
April 2012
Our next Single Adults meeting will take place on
Sunday, April 15th at 5:00 p.m.
at the Stake Center
Our speaker will be Bishop Karl Christopherson,
of the Orchard Park Ward
The subject of his talk will be
"Covenants"
Please join us for an uplifting and informational meeting.
We look forward to seeing you there.
Bring a friend - let's socialize!
Menu
Ham Casseroles
Soup
Salad
Bread & Butter
Desserts
Please call Sister Joann Dell at 873-6177 if you have
any questions about food assignments.
"Verily I say unto you, blessed are you for receiving mine everlasting covenant, even the fulness of my gospel sent forth unto the children of men, that they might have life. . . "
Doctrine and Covenants 22:2
Subscribe to:
Posts (Atom)