General Relief Society Meeting
View the broadcast archive here. This was a rich feast of the gospel from our Relief Society leaders and President Eyring.
September 2009 RS Newsletter August 31, 2009
Maize Relief Society
September 2009
Spiritual Strength– Continue to study out of the Preach My Gospel Manual. Use it in your FHE, visiting teaching and personal study.
Missionary and Temple Work– Volunteer to help with one of the youth temple trips on Sept.19. Continue to pray for missionary experiences.
Preparedness and Provident Living– Challenge yourself to find a new recipe this month that requires the use of some of your food storage.
Service– As you are doing your visiting teaching this month, pray about ways you can serve your sisters.
Birthdays:
9/3- April Barnard
9/7- Marianne Steimle, Cindy Cocannouer
9/10- Dana Chamberlin
9/10- Alma Van Skiver
9/13- Judy Johnson
9/15- Laurette Patterson
9/25- Sharon Hood
9/25- Kristina Ross
9/29- Kristine McClure
Lesson Schedule
9/6- Presidency Message
9/13- J.S. #41
9/20-Stake Conference
Derby 10:00 am
9/27- TFOT
Dates to Remember
9/19- Stake Conference 7:00 pm
9/26- General Relief Society Meeting 7pm
Food Storage Recipe
This recipe is delicious. Sometimes I sprinkle a mixture of brown sugar and oats on top.
Wheat Muffins
2 cups whole wheat flour
¼ tsp. Salt
1 cup milk (a cup powdered milk and 1 cup water)
½ cup melted margarine
1 tsp. Vanilla
1 cup brown sugar
1 tsp. Soda
1 egg
Mix dry ingredients together in a medium sized bowl. (if you are using powdered milk, mix dry milk with dry ingredients) In large measuring cup combine liquid ingredients. Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake at 350 for 15 minutes.
Makes 12 muffins
RS Temple Trip
Many thanks go to the Stewart’s for their hospitality in letting us lunch at their home after attending a temple session.
Thanks to Karen for bringing family names.
You are wonderful sisters! Blessings to all who attend the temple!
I dropped my camera at the Stewart’s house and lost all the photos we took in front of the temple. Awwhh. Sorry.
Service Auction August 11, 2009
AUGUST 13 at 6:30 pm at Church (VC Bldg)
Dinner served. Bring your item from the sign up.
Service Auction ideas: baked goods, services–like dinner for two, cleaning, organizing time, babysitting, music lessons, professional services, gardening, homemade crafts, –any thing that would help you share your talents and skills with the sisters in the ward.
Children’s Class provided for 18 months to 12 years old.
August RS Newsletter 2009 August 2, 2009
Maize Relief Society
August 2009
A challenge from our Leaders:
This month, instead of our four goals, we are going to focus on only one. We have been asked by our leaders to focus on using the Preach My Gospel Manual. Please use this manual in your Families, Personal study and visiting teaching. President Williams has challenged us to have it all read by October 9. That is 30-40 pages a week. It is possible. I know if we follow the counsel of our leaders, the lord will bless us individually, as a ward and as a stake.
Birthdays:
8/6- Betty Jean S.
8/16- Jessica R.
8/17- Edith W.
8/20- Janette P.
8/21- Cynthia C.
8/24- Wendy S.
8/24- Kelly V.
8/30- Evelynn B.
Lesson Schedule
8/2- Presidency Message
8/23- TFOT
8/30- Bishopric
Dates to Remember
8/13 Enrichment: Service Auction @ 6:30 pm
8/27- Stake Temple Bus @ 6:30 am
8/29- Ward Relief Society Temple Day
Food Storage
Recipes
Frozen Raspberry Jam
Yield: Approx. 7 cups
3 c. sugar
½ c. instant Clear Jel
1 pkg. Raspberry Kool-aid (optional)
6 ½ c. fruit
¼ c. Karo syrup
Mix sugar and Instant Clear Jel. Slowly stir in fruit and syrup. Heat just enough to dissolve sugar. Pour into containers. Secure lids. Freeze.
Whipped Topping
6 T. instant (3 ½ non-instant) dry milk
1 c. boiling water
2 t. unflavored gelatin
2 T. cold water
2-4 t. sugar
1 t. vanilla
Dissolve milk in the cup of water and scald. Soak the gelatin in cold water. Combine the scalded milk, dissolved gelatin and sugar. Stir and chill in refrigerator until it jells. Beat the mixture until it acquires the consistency of whipped cream. Add the vanilla and whip again.
Food Storage Class: BEANS July 16, 2009
BEANS
NUTRITION: The protein power of beans cost pennies per pound. Beans are a source of Niacin, Thiamin, Riboflavin, B6 vitamins, plus various other nutrients. They are rich in complex carbohydrates and fiber. A cup of cooked beans has more potassium than a banana. Beans have more calcium and iron per cup than 3 oz. of cooked meat, but contain no cholesterol and fewer calories. Beans are the best source of folate. Recent research finds antioxidants in the seed coat.
(One pound dry beans = 2 cups dry beans = 6 cups cooked beans)
STORAGE: Air tight container, cool, dry place. Best when rotated. The older the beans, the longer they’ll take to soften and cook.
SOAKING: Soak overnight in 3x the amount of water or “quick soak” with same amount of water, bring to a boil, cover and cook for 2 minutes, turn off heat and let it stand covered for 2 hrs.
COOKING: After you’ve soaked your beans, drain off the water and rinse well. Cover well with fresh water and boil the beans gently until they are done (1-2 hours). Never cook your beans in the same water you soaked them in.
PRESSURE COOKING: Soaking is not necessary when pressure cooking beans. Rinse beans well, add 4x as much water as beans, add 1 Tablespoon of oil to reduce foaming, and process at 15 lbs. of pressure for about 20-25 minutes. Don’t fill your pressure cooker more than 2/3 full.
(NEVER use baking soda in beans. It toughens the beans and destroys the nutrients.)
CANNING BEANS: Put one cup of dry beans in each of 7 quart jars. Fill with water and let sit overnight. In the morning, drain the water out of the bottles and rinse with clean water and drain well. Cover with a towel. Repeat this process in the evening and also the following morning and evening. On the third day, rinse and drain well one last time. Fill the bottles with fresh water to the neck and add 1 teaspoon of salt to each bottle. Adjust lids. Pressure cook at 15 lbs. for 1 hour. (Note: The cup of beans in each bottle will never leave the bottle. They will swell and sprout to fill the bottle.)
BEAN FLOUR: Bean flour can be used in any recipe calling for flour by replacing up to 25% of wheat flour with any variety of bean flour. Small whites are the mildest in flavor and the lightest in color. Bean flour can be added in small quantities to nearly everything you cook. Beans in this form seem to be easier to digest. Beans that have been ground into flour can be added to boiling water to make an almost instant soup or thickener.
(One cup whole beans = approximately 1 ½ cup of bean flour.)
BEAN PUREE: 1 cup bean flour + 1 cup cool tap water (mix well) = 1 ½ cup bean puree.
OR
½ cup cooked beans + ½ cup bean liquid (blend on medium speed in blender) = 1 cup bean puree.
CREAM OF CHICKEN SOUP SUBSTITUTE: 1 ¾ cup water + 4 bouillon cubes (bring to boil), then add 5 Tablespoons white bean flour (whisk until smooth). Mixture will be thick in one minute, reduce heat and cook over medium low for two more minutes.
Popular Legumes
Aduzuki Beans – are small, round, dark red beans used primarily for making red bean paste for Chinese buns or sweets. They can also be substituted for other beans in any dish.
Anasazi Bean – is a white bean with a maroon pattern and is a cousin to the pinto bean. They have a flavorful, sweet taste and can be substituted for other beans in any dish.
Black Turtle Beans – are small, black and oval shaped, but turn a rich mahogany brown when cooed. High in iron, they have a sweet earthy taste, with a hint of mushrooms. They are commonly used in Mexican and South American dishes.
Black Eyed Peas – are actually a small, oval shaped and creamy white bean with a black spot on one side. They require no pre-soaking and are used mainly in Southern cooking.
Garbanzo Beans – are also known as “chick peas.” They are light tan colored and have a squarish, nutty look. They are the main ingredient in hummus and falafel.
Lima Beans – are sometimes called butter beans. They are white, broad and flat and come in a variety of sizes. Sweet, creamy flavor, they are a popular side dish.
Great Northern Beans – are large, white oval shaped beans. Larger than the navy bean and mild flavor, they are used mainly for baked beans and casseroles.
Green or Yellow Dry Peas, Split or Whole – are rich in flavor and go well in soups or casseroles. Whole peas must be soaked first, split peas have had the skin removed and do not need soaking. Yellow peas are milder in flavor.
Kidney Beans – are dark or light red in color with a kidney shape. They are a large, robust bean with a full bodied flavor. They are popular for chili and add flavor and body to salads and rice dishes.
Green and Red Lentils – are a separate branch of the legume family and look like small, flat, round disks. They are easy and fast to cook since they require no soaking. Popular throughout the world, they have a pleasant, peppery taste. Like soybeans, they are a complete protein and are rich in iron and B vitamins.
Mung Beans – are usually served as long, succulent sprouts in Asian dishes and at salad bars. They are small, green, and slightly oval in shape.
Navy Beans – also known as the pea bean, are small, white, oval beans with a mild flavor. They are most often used in pork and beans and minestrone soup.
Pink Beans – are small, pale, pink colored beans. They are a relative of the kidney and a favorite in chili making.
Pinto Beans – are beige colored and mottled brown. It is the most common, popular and inexpensive bean in the U.S., accounting for 45% of all beans consumed. They are a favorite for refried beans and many Mexican dishes.
Red Beans – are smaller than the pinto bean and hold their shape well into cooking. They can be used in soups, salads, and chili.
Soybeans – are the single most economically important bean in the world. It is a small, round, tan colored bean. They are rarely eaten by themselves, but are made into other foods such as TVP, soy milk and cheese, tofu, soy sauce and other foods. It is the only bean that is a complete protein and loaded with vitamins A, B, C, E, calcium, phosphorous, and magnesium. Soybeans are the best source of lecithin which lowers cholesterol.
Bean Recipes that were shared in class.
Stake Preparedness Fair/Pioneer Breakfast July 11, 2009
8:30 AM, Saturday, July 18, 2009 at the 13th Street Building
Breakfast: Pancakes.
10 AM Emergency Preparedness Fair and Workshop
Invite your friends and neighbors. Honor the Pioneers!
July Newsletter 2009
Relief Society Goals:
Spiritual Strength- Read about the struggles the early members of the church went through and their trek west for religious freedom.
Missionary & Temple Work- Keep your goals to attend the temple more often. Have the Missionaries over for Family Home Evening.
Preparedness & Provident Living- Attend the Bi-Stake Preparedness Fair on the 18th.
Service- Provide some sort of relief for a sister in need, try to do this in secret.
Happy Birthday:
7/1 Danielle M
7/4 Erika W
7/7 Niki B
7/14 Joanna K
7/14 Victoria C
7/18 Pam F
7/23 Sherri W
Lesson Schedule
7/5- Presidency Message
7/26- TFOT: Honorably Hold a Name and Standing, David A. Bednar
Dates to Remember
July 16- Food Storage Group
July 18- Family Activity Day & Bi-Stake Preparedness Fair
July 27, 28- Book Club
July 14, 28- Sewing Group
August 1- Food Storage Order and canning date
Provident Living Essentials 