weet Potato Souffle

4 cups cooked mashed sweet potatoes (The canned ones mash really easily, or microwave/bake raw ones and mix them with beaters. Often I don't mash them until I'm mixing everything else together)

1/2 cup sugar

3 beaten eggs

1/3 cup butter

1 tsp salt

3/4 cup milk

2 tsp vanilla

Mix the above ingredients together and put into a covered baking dish or a 9x13 pan. Preheat oven to 325 degrees.
Topping:

1 cup brown sugar

1 cup chopped nuts (I use pecans)

1 cup coconut (I have never used this, but I bet it would be good)

1/2 cup flour

1/4 cup butter (cut butter into mixture with a fork or pastry cutter)

Mix and sprinkle on top of sweet potato mixture in pan. Cook for about 25 minutes.

Eat Happy!

French Onion Soup

Thank Goodness for Joan Richards!

So, I have never attempted to make french onion soup because mentally I felt it was too complicated. I was wrong. Not only was this super simple, it tasted really good. I only observed on the actually day of cooking club due to the lack of husband that night. Really, serve french onion soup to my children. Hahahhahhaha! I did try renaming it to squares and string soup, which my children promptly saw through.

Here's the recipe:

French Onion Soup Like Panera Bread:

1/4 cup butter

4 med yellow onions, sliced (I used two large white onions, worked great)

2 cans (14 oz) beef broth (Joan uses Tones beef base and makes broth according to directions on container)

3/4 cup chicken broth (again, Joan uses chicken base and makes broth)

3 tablespoons all-purpose flour

1 1/2 cup water

1 tablespoon ketchup (Joan says this is too much, I used about 1/2 tablespoon)

1/4 tsp- 1 1/2 tsp pepper (to taste)

1 1/2 tsp salt

1/4 tsp dried thyme

1/4 tsp garlic powder (I apparently didn't see this and forgot to add it, opps!)

2 drops Tabasco sauce

Focaccia bread or other bread for croutons

a white cheese, like asiago, mozzarella, swiss, parmesan, provolone (I used a provolone/mozzarella mix that was fantastic)

Directions:

Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown

Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.

To make the croutons, preheat the oven to 425 degrees F. Slice bread into 3/4 inch thick slices, butter both sides of those slices, then cute the slices into bite sized cubes. (I sliced and tossed in olive oil on the pan). Bake bread for 15 minutes or until crispy.

Serve the soup super hot with a handful croutons floating on top followed by a couple tablespoons of shredded or shaved cheese.

The only complaint about this soup was that it was a tad bit salty, my was not too salty, but I didn't add any to the soup as suggested. So, salt carefully!

Rebecca

Western Hills Ward July/August 2009 Newsletter

Divine guidance comes to us in many ways. The Lord inspires Mormon to write scripture, then President Monson to quote him in the Conference, then our bishopric to choose that talk for the fourth Sunday lesson, then the teacher to quote that scripture for you to hear. This is a wonderful
and important way to hear the voice of the Lord in our lives. However, there is another way in which the Holy Ghost tells you something directly. Our presidency message this month is to cultivate this way of receiving direction, and to let the guidance of the Holy Ghost define our lives. We challenge all of us to earnestly ask for guidance, and then to do what we are guided to do.
From Sheri L. Dew, “We Are Not Alone,” Ensign, Nov 1998, 94
Nephi taught this: “If ye will … receive the Holy Ghost, it will show unto you all things what ye should do” (2 Ne. 32:5). What a remarkable privilege and promise! . . . Lorenzo Snow said that it is the “grand privilege of every Latter-day Saint … to have the manifestations of the spirit every day of our lives … [so] that we may know the light, and not be groveling continually in the dark” (in Conference Report, April 1899, 52).


Thursday, August 20th at 6:30 pm is ENRICHMENT NIGHT. It will be an evening of Practical Spiritual Application. We will be having discussions on “Understanding and Living Your Patriarchal Blessing,” by Bishop Cybulski; “Helping You and Your Children get the most out of Sacrament Meeting,” by Barb Erksine; “Raising Spiritually Minded Children,” by Tricia Evanson; and “Meaningful Prayers” by Debbie Hargis. Dessert will be provided afterwards. Questions? Contact Kelly Paulson or Laura Woestman
A nursery will be provided for those who do not have child care available. Be sure to feed your children ahead of time and RSVP to Stephanie Ward so she will know you are bringing your children.


Be sure to mark your calendar and plan to attend the RS General Broadcast for women from the Salt Lake Conference Center on Saturday, September 26th. The conference will be broadcast to the Stake Center in the Liberty/West Chester building at 8pm. Prior to the broadcast at 6pm will be an evening of music, fellowship and inspiration - The Song of the Righteous, D&C 25:12. Each ward will be presenting music. Appetizers and desserts will be provided. We would like all the sisters to attend and invite all sisters to perform in our Ward Relief Society choir. Questions? Contact Tricia, Rebecca, or Laura.

Calendar

July 31 Ward Campout
August 2 Relief Society Presidency Instruction
August 9 Joseph Smith, Chapter 38, The Wentworth Letter
August 16 Joseph Smith, Chapter 39, Relief Society: Divine Organization of Women
August 20 Enrichment Night, 6:30, Desserts, Practical Spiritual Application
August 23 Our Father’s Plan—Big Enough for All His Children, Quentin L. Cook
August 29 Stake Conference, 4 pm Leadership, 7 pm Adult Session
August 30 Stake Conference Sunday Session at Montgomery Stake Center, time 9 am.
September 26 6 pm Music/fellowship/inspiration, 8 pm RS General Broadcast, Liberty

Relief Society Enrichment Groups - as of June 14th 2009
Group Leader(s) Day/Time Brief description Next Event

Local Places of Interest -- Karen Harsh & Toni McElwain
Meets about 3 times/ year, Visits places around Cincinnati area.
Last Visit - Taft Museum, Next visit - TBA

Girl's Night Out --Lynn Helmers
Meets every other month, Does "girly" activities together, TBA

Yoga -- HsinYi Ward Weekly - Thursdays starting August 13 for 10 weeks except August 20 (RS Enrichment), 7:30pm at Church

Young Mother's Play Group -- Kelly Paulson Every other Friday -
9:30-11am @ varies places during summer play group for young children
July 17, July 31, August 14

Drama --Lori Rich acting ?

Food Storage -- Jean Wimmer & HsinYi Ward
Most contact thru email and sign-up sheets.
Each month organizes an order for a couple of items
thru Emergency Essentials. Also has a theme/ goal
for each month like canning, planting, etc.

Temple Trip --Des Steffen, Monthly - dates change

Reading-- Kelly Paulson Monthly - dates change TBA

Walking Group-- Toni McElwain & Chris Stalbuam
Tuesday Evenings during YMYW, Walk around building
area during YMYW Beginning May 19th

Craft / Scrapbooking --Melissa Sullivan ? ?

Ladies Luncheon --Barb Erskine Meets monthly - usually second Thursday
@ noon, Meets for lunch and socializing - sometimes at restaurant,
sometimes at a home. Taking Summer off. September 10th next date

Gospel Study Group --Rachel Vaughn and Liz Hall
Monthly - Thursday nights 7pm @ church Discuss gospel topics
using scripture, general conference talks, etc First class - June 25th

Cooking Group -- Tricia Evanson and Rebecca Brown
Thursday afternoons @ church @ 3:30?
Bring a 9 X 13 pan and learn to prepare a "gourmet" dish -
which you will take home to bake/cook for your family's dinner
RSVP Mandatory

Cooking Club Thursday July 23rd @ 3:00pm

We will be making grilled vegetables with Basalmic Vinegarette so you will need to bring vegetables that you family likes, the best ones to grill are :

Yellow squash/zuchinni asparagus

sweet or green onions eggplant

mushrooms peppers

corn tomatoes

any other vegetable your family would like that wont fall through the grill grate.

You will also need olive oil to coat the vegetables, salt and pepper.

For the vinegerette you will need basalmic vinegar, 2 to 4 cloves of garlic, 1 to 2 teaspoons of fresh chopped parsley, basil and rosemary, and olive oil.

I serve these with rice or couscous, so bring enough for your family. Grilled meat is optional. You can bring chicken breast or pork chops or steak or even lamb.

We will also make an old family recipe from Wes's Mom. She calls it Great Aunt Nellie's Apple Crisp, the recipe makes enough for a 6x8 pan but I usually double it for a 9x13 pan. So for it you will need 4 cups of apples peeled and sliced or any fresh fruit in season. Our family really enjoys making it with blackberies or peaches or a combination of both.

You will also need:

1 cup of flour 1 teaspoon baking powder

1/2 to 1 cup of sugar 1/4 teaspoon of salt

1 egg 1/3 cup of oil or melted butter

If you want to make the bigger size double the above ingredients. I usually do for my family.

Tools you will need to bring include casserole dish for your vegetables, a cup or bowl for the vinegarette, pan for your rice or couscous, then a baking dish for the crisp as well as a small mixing bowl for the topping. Don't forget a knife and cutting board for cutting the vegetables and chopping the herbs. I will bring a couple long tongs for the grill and I will have my propane grill there and another charcoal grill.

See you on Thursday about 3:00pm.

Jean Wimmer

Rachel V's Pasta with Tomato Cream Sauce

Pasta with Tomato Cream Sauce  In a medium saucepan over medium heat: 1/8 - 1/4 cup Extra Virgin Olive Oil (you want to cover the bottom of  your pan) 4-6 cloves of chopped fresh garlic 1 small onion Cook the onions and garlic until the onions are soft and a blond color and the garlic is lightly browned.

 Then add: 1 28 oz. can of crushed tomatoes 1 1/2 tsp. of sea salt 1 tsp. brown sugar Let simmer over low heat for 45 minutes or put in a crock pot on low for 1 1/2 -2 hours, stirring occasionally.

 Add: A handful of fresh basil leaves.  (I tear each leaf in half to release the flavor. - I don't know if it really does, but that's what an Italian woman told me to always do!) Simmer 10 more minutes, then taste and see if it needs more salt (it probably will). Add 1/3 cup heavy whipping cream and 1/3 cup freshly grated Parmesan (the pre-grated will not melt well). Stir and simmer for 5-10 minutes. Serve over penne pasta and garnish

Cooking Club: Garlic Parmesan Bread

1 c warm water
21/2 tbsp olive oil
1 tbs honey or sugar
2/3 c grated Parmesan cheese
3/4 tsp salt
11/2 tsp garlic powder
3 c flour
11/2 tsp yeast ( I use instant)
I also add herbs...to taste I guess

Mix dry ingredients including yeast if instant. Add oil, honey and warm water knead with dough hook until smooth and elastic. Let raise in oiled bowl until doubled in size. Shape and spread olive oil on top, sprinkle course salt too if you want. Let raise again until doubled.

Bake at 350 for 20 minutes.

(this is rebecca's first attempt at this bread, second try was much straighter, no laughing!)

Cooking Club, July 16th @3:00pm

Sweet and Sour Chicken with Rice and Asian Style Green Beans

Chicken:

cornstarch (i have never acutally measured the amount that i use)

2-3 eggs

oil

chicken breasts(however much your family needs - I usually do 2-3)

frying pan

oven safe dish (ie: cake pan)

Sauce:

1/2 cup water

1 cup sugar

4T ketchup

1 T soy sauce

1/2 cup vinegar

1 t minced garlic

container to mix, with a lid or saran wrap

Rice:

rice

water

pot with lid (or if you have a rice cooker)

Green beans:

frying pan/wok

large spoon

1 tablespoon oil, peanut or sesame

2 cloves garlic, thinly sliced

1 pound fresh green beans, trimmed

1 tablespoon white sugar

2 tablespoons oyster sauce (i don't keep oyster sauce in my cupboard so i have never actually made it with the oyster sauce and they are still delicious)

2 teaspoons soy sauce

Any Questions, Call Catherine Bowman