Friday, May 25, 2012

Food Committee... a Labor of Love

Sister Sharon Dunn headed our Food Committee this year - this calling is getting busier as the stake grows larger all the time.  Barbara Sweat described it as a "Joyful Kitchen" - busy and full of happy women serving the entire sisterhood of the stake.  The dinner was a work of art, and it was served so quickly and efficiently by the Bishoprics & High Council that we didn't even have time to take a photograph of a finished plate as it left the kitchen!

We've included the recipes at the bottom of this post...

Sister Sharon Dunn - our Food Committee Chairman (in the red checked apron)

Thank you to those who provided the beautiful Gluten-Free desserts
(we were all envious!)

Lemon Cake Mix 4 eggs
3 oz pkg. lemon Jell-O Juice and Zest of 2 lemons
¾ c oil 2 c powdered sugar
¾ c water
Mix lemon cake mix, Jell-O, oil, water, and eggs. Pour into a jelly-roll style cookie sheet sprayed with Pam. Bake at 350 for 20-25 minutes. Upon removing from oven, prick many, many, many holes into the cake with a toothpick. Mix lemon juice, zest, and powdered sugar. Pour over hot cake. Cool.

2 lbs. small red potatoes
1/2 c butter
1/4 c fresh parsley chopped
1/4 tsp. dried marjoram
Boil potatoes till tender; cool slightly and cut in half; or thirds if you use larger red. In large skillet melt butter add parsley, marjoram. Add potatoes and stir gently to coat and heat through.

3 lbs baby carrots
3 Tablespoons sugar
1 teaspoon corn starch
¾ teaspoon salt
¾ teaspoon ginger
3/4 cup orange juice
6 tablespoons butter or margarine
Boil carrots in salted water until tender; drain. Combine the sugar, corn starch, salt, and ginger in a small sauce pan. Add the orange juice and cook until thickened. Boil one minute then add the butter. Pour over hot carrots to coat evenly.

3/4 c white vinegar
3/4 c white sugar
1/2 c vegetable oil
1 T poppy seeds
1/2 t. salt
4 t. dijon mustard.
Mix all together in a blender (poppy seeds added last)

No comments:

Post a Comment