Tuesday, September 28, 2010

General Women's Meeting Broadcast & Dinner

We were happy to have so many sisters attend the General Women's Meeting Broadcast & Dinner this past Saturday evening.   We estimate there were over 300 of our dear sisters of the River Stake in attendance.  It was delightful to hear the 'buzz' of happy voices enjoying a nice meal and the opportunity to visit with each other.

It's a little taste of heaven to enjoy something lovingly prepared by someone else, and many of you commented on the delicious variety they were able to choose from.  There were several requests for the recipes, and we have contacted each sister who generously donated their time and talents to see if they would be willing to have their recipes posted here.

We are beginning to see recipes coming in, so we will post them in groups as they arrive.  Here is the first group we have received:

Olive Garden Pasta E Fagioli  (serves 6-8)

1 lb super-lean ground beef

1 15oz can tomato sauce
1 sm onion, diced (1 cup)

1 12oz can V-8 juice
1 lrg carrot, julienned (1 cup)

1 Tbl white vinegar
3 stalks celery, chopped (1 cup)

1 ½ tsp salt
2 cloves garlic, minced

1 tsp dried oregano
2 14.5 oz cans diced tomatoes

1 tsp dried basil
1 15oz can red kidney beans (with liquid)

½ tsp pepper
1 15oz can great northern beans (with liquid)

½ tsp dried thyme

1/2 lb (1/2 package) ditali pasta (salad-roni)

Brown the ground beef in a very large saucepan or soup pit over medium heat.  Drain off the fat.  Add the onion, carrot, celery, and garlic and simmer for 10 minutes.  Add the remaining ingredients, except the pasta, and simmer for 1 hour.  About 50 minutes into the simmer time, cook pasta until al dente.  Add the pasta to the large pot of soup.  Simmer for 5 minutes and serve.  (We add the pasta in the individual bowls.  This keeps it separate so the noodles don’t get soggy if there are leftovers)

--Cindy Weeks, 5th ward

Taco Soup 
(The amazing soup that somehow was put on the stove and left unattended, which then burned.  Will you forgive us Mary?)

taken from Taste of Home Best of Country Cooking 2005 Book
1 1/2 pounds ground beef
1 large onion, chopped
1 can(15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can (10 ounces) chili without beans
1 pound process cheese (Velveeta), cubed
Salt, pepper and garlic powder to taste
2 cups (16 ounces) sour cream, divided
In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the beans, tomatoes, chili, cheese and seasonings.  Reduce heat to low; cook and stir until cheese is melted.  Stir in 1 cup sour cream; heat through (do not boil).  Garnish with remaining sour cream.  Yield:3-1/4 quarts.

River 2nd Ward - Mary Ballard

Tomato Gorgonzola Soup

Serves 8  (I doubled this to fill the large crock pot)

  • 2 tablespoons olive oil
  • 1/2 large red onion, diced
  • 1 cup red bell pepper, diced
  • 4 cloves cloves garlic, minced
  • 1/2 cup Gorgonzola cheese, crumbled
  • 1/2 pound cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 cups tomato juice
  • 1 tablespoon and 1 teaspoon dried basil
  • 2 teaspoons white sugar
  • 1/2 teaspoon ground white pepper

  1. Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.  
  3. Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.  If you want to make it smooth, process in batches in a food processor, blender, or try a hand blender directly in the cooking pot.  

Laurel Giles - 3rd Ward

Taco Soup
1 lb ground beef
1 can (16 oz) corn
1 can (28 oz) stewed tomatoes
1 can kidney beans (can add 2)
1 can (8 oz) tomato sauce
1 onion, chopped
1 pkg. dry taco seasoning mix

Cook ground beef and onions, then drain grease.  Stir the taco seasoning into the meat.  Mix in remaining ingredients.  Bring the soup to a boil, reduce the heat, cover, and simmer for 15-30 minutes to blend flavors.  Serve with grated cheese, sour cream and tortilla chips. 

Barbara Sweat - 9th Ward

Apple Crisp
16 apples , peeled and sliced
1/2 C sugar
1 C boiling water
Place apple slices in a 9x13" pan.  sprinkle sugar over top, and pour boiling water over the apples.
In another bowl, mix:
1 C flour
1 1/2 C sugar
1/2 t salt
1/2 t cinnamon
1 C pecans, chopped
2 C graham cackers, crushed 'til coarse (but not fine)
1 C butter, melted
Add melted butter to top of mixture.  Mix 'til all is moistened with butter.  sprinkle mixture over apples.  Bake at 350 for 45 minutes. Let set for 25 minutes.

Suzanne Eddington - 8th Ward

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