November December Calendar

Girls Weekend, THANKS Sister. Getty

Kirtland Trip- June 13th

July and August Calendar

WALKING GROUP

To check out Jen Olsen's walking group she is starting go to our other bloggers list on the right hand side of this blog and click on LADY'S NIGHT OUT. she has all the information there.

May/June 2009 Newsletter

A little late, but here it is :)

Ta-Daa!

Food Storage Calculator

Jeanne Machin sent an Excel spreadsheet to aid food storage preparation. It is a fantastic way to examine what your household needs. Just plug in how many adults and children are in the home and how long you want your storage to last, and the document will automatically calculate how much of each item you should purchase. Great find, Jeanne. Thanks!

Food Storage Calculator

April Sister Spotlight

Elaine Kay Moore Steffenauer

I was born June 8th, 1948. I was born in New Castle, PA and live there until I was 16.

I was not named after anyone but my neice, Karen Elaine, was named after me.

I like all colors--I just like to wear black. Purple is my least favorite--today that is.

I was baptized when I was 13. I only attended church when I visited my Grandmother in Slippery Rock but I always knew the church was true I think because of her testimony. I began to attend regularly when we moved here, first in Pleasant Hills Branch then 2nd Ward, then 5th Ward and now 2nd Ward again--all in the same building. We have moved and returned several times and have lived here this time since 1984.

I recommend doing what makes you happy. To quote President Henry B. Eyring, "You ought to find something that you love so much that when you don't have to think about anything, that's what you think about".

I love children--I don't do grownups. I work in a Montessori Pre-School and love my job. I never thought I would look forward to Mondays, but I do.

In the kitchen--I am the faucet--either hot or cold.

When I grow up I am going to be a Rockette. I will be the 5th one the right--watch for me.

As others have said, I would travel to see my children and other family members. I also like the beach and find it very relaxing. If I could travel in time I would be at my Grandmother's farm. I loved both the work and the play there.

The farthest I have traveled is Japan. We lived in Okinawa when we were first married and Don was in the Air Force.

March and April

February Spotlight: Sister Alyona Russin

My mom's parents had a painted picture at home named, "Alyonushka." My mom liked it so much that she called me after the woman in the picture.

My birthday is June 16th, and I was born in Turkmenistan. My favorite color is either red, or pink (it depends on my mood.)

I have been a member of the church for 8 years, although I have been going for 10. I have been a member of the ward for a little more than a year.

I recommend "Jane Air" by Charlotte Brontee, Russian Sweets, getting a pet, and "My fair Lady" the movie.

The item in my kitchen that best describes me is my cat's because they are always there!

My hobbies and talents are beading, cross stitching, shopping, traveling, listening, psychology, dancing, banking, and I am an animal lover.

When I was little I was always jealous that adults could buy as much ice cream as they want. So I wanted to grow up and be able to eat ice cream whenever I wanted.

I want to see the whole world. I want to visit all countries in Europe (they have so much history), Australia - it must be different cause it's so far away from other countries. Egypt- longest asian culture, China and Japan.

The farthest I have been from home is America :) or Russia.... depends on what you call home.

Country Pinto Beans.... goes great with Cornbread!

1 pound dry pinto beans

1/4 pound bacon or salt pork

1 medium onion, chopped

2 teaspoons salt

* Wash beans by stirring in water and draining until the water is clear.  Cover with water and soak overnight.  Drain soaking water and cover the beans again with water.  Add the onions and the bacon.  Cover and simmer for 2-3 hours.  Stir occasionally and add water if necessary.  When the beans are tender add the salt.  Continue to cook until the liquid is creamy.

Homemade Wheat Bread

Spice it up a bit!!

Barb's Thoughts on Herbs and Spices
Be brave. Buy one herb or spice per month. Focus on that herb. Add it to mild flavored dishes so you can discover how it tastes best. Fish, egg, or cheese dishes are good choices for testing.
If you like a particular herb, try to buy it in bulk. You will save a fortune by foregoing the fancy bottle. Sam's Club has some choices. The Uncommon Market has a mind boggling assortment.

If you want to add a twist to some old favorites, try these blends in your salad dressing, soup, or dip:
Mexican Flair: Cumin, Coriander, Chili Powder, garlic- you can also add: cilantro, black beans, green chilies, corn, hot peppers, shredded beef or chicken.
Italian Flair: Oregano, Basil, Garlic, and Marjoram- you can also add: kidney beans, Italian cheeses, zucchini, eggplant, and onions.
Chinese Flair: Soy Sauce, Chinese 5 Spice, garlic- you can also add: clinatro, Bok Choy, bean sprouts, water chestnuts, and shrimp.

Tips:
Note that I put garlic in just about everything. It's as basic as salt and pepper. When using dry garlic, I prefer garlic granules over powdered. I never use garlic salt. I prefer regulating them individually.
Add a little sugar to recipes that call for tomatoes and vinegar to cut back on the acidicnature of the ingredients.
Don't be afraid to add spices to your favorite recipes. A little nutmeg in a white sauce gives it a sweeter flavor. Tarragon in a meat rub adds an earthy/nutty flavor.
Grow fresh herbs in the spring. It's easy when you use 'starter plants.' Double what the recipe calls for if the herbs are fresh. Dry and seal what you don't use at the end of the season.
Use paprika as a browning ingredient for garlic bread and poultry.
Try some blends that you find in the store: Jamaican Jerk, Greek and Italian Seasoning, Creole and poultry blend, ect.
Be brave! Start with a little. Smell it, taste it, and then add more if you want to!

Italian Wedding Soup, and Taco Soup

Taco Soup:
2 pounds ground meat (brown and drain), 1 small onion, 1 28oz can diced tomatoes, 1 28oz can tomatoe sauce, 1 16oz kidney beans (drain), 1 16oz black beans (drain), 1 16oz corn (do not drain), 1 1/2 pkg. taco seasoning.

Place on high in crock-pot for 3 hours, or low for 6-8 hours. Toppings are sour cream, cheese, taco chips.

Italian Wedding Soup
3 lg. cans 59oz chicken broth, 1 box frozen chopped spinach, 1 box pasta (small shells), 1 pound ground meat, 5 cloves of garlic, 2 eggs, 1/2 cup of Italian bread crumbs, 1/2 cup parmesean/romano cheese, salt/pepper, 1 tablespoon parsley.

Bring broth to slow boil. In a bowl, mix ground meat, eggs, bread crumbs cheese, garlic, parsley, salt/pepper to taste. Form small meatballs, and drop into broth. Boil 20 min. Add spinach. Make pasta separately, then add to soup last. Simmer 10-15 minutes. Enjoy!!

Bite Sized Cream Puffs

Total Preparation and cooking time: 50 min. Serves 10.

1/2 cup butter, 1 cup water, 1 cup flour, 1/4 teaspoon salt, 4 eggs, filling, 1 1/2 cups milk, 1 sm package instant pudding mix (vanilla or chocolate), 1 cup heavy cream, 1/8 cup confectioner's sugar, 1 teaspoon vanilla, glaze, 2 squares semisweet chocolate, 2 tablespoons butter, 1 cup confectioner's sugar, 1 teaspoon vanilla, 3 tablespoons hot water.

Preheat oven to 400 degress F. In a medium saucepan, combine butter and water and bring to a rolling boil. Reduce to low heat and stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add egs, one at a time, beating well to mix in completely. Spoon dough a tablespoon at a time on an ungreased cookie sheet. Bake for 30-35 minutes until golden brown. Centers should be dry. Cool completely. Carefully cut the top off and scrape out the soft isides with a teaspoon and fill. For filling, mix milk with instant pudding until smooth. Whip cream to soft peaks and add sugar and vanilla and the instant pudding mixture and beat to form peaks. For glaze, melt on low the chocolate and butter, beat in sugar and enough of the hot water to create the consistency you desire. Refrigerate cream puffs until serving.

Enrichment, January 2009: Bad in the kitchen???

January and February Calendar