Relief Society Holiday Dinner

 

 

Message from our new Relief Society President:

"The Holiday Season can be challenging for all of us with plenty of opportunities to serve, enjoy family and connect with good friends.  There are times the thought might come: how am I going to survive the holidays?  If an apostle of the Lord were to tell you the key to survival would you be interested in listening?  Well, he has!  What is the key, as identified by President Nelson in his October, 2016 conference talk?  Joy!  Our Heavenly Father recognizes our needs and offers us the gift of joy.  It is our spiritual life preserver!

Think about a time you felt joy.  Who were you with?  Where were you?  What were you doing?  President Nelson related a story told by Eliza R Snow about a time she felt joy.  She and her family had just been forced to flee Missouri.  It was in the middle of the grueling winter of 1838.  They spent one night sheltered by a rude cabin along with 80 other Saints.  Her description of this night was "not a complaint was heard--all were cheerful. . .none but saints can be happy under ever circumstance."  President Nelson then taught "the joy we feel has little to do with the circumstances of our lives and everything to do with the focus of our lives."  He continued, "If we look to the world and follow its formulas for happiness, we will never know joy.  Joy comes from and because of our Savior Jesus Christ. . . .When the focus of our lives is on God's plan of salvation and Jesus Christ and His gospel we can feel joy regardless of what is happening--or not happening in our lives."  

How do we claim this gift of joy?  President Nelson promised, "when we choose Heavenly Father to be our God and when we can feel the Savior's Atonement working in our lives, we will be filled with joy."

In this season of thanksgiving and celebration of the birth of the Savior of the World let our voices and hearts ring out with joy!

As some of our favorite hymns resound:

"Joy to the world, the Lord is come;"

"Oh, come, all ye faithful

Joyful and triumphant;

Come and behold Him,"

"But, oh, what triumph shall I raise

To thy dear name through endless days,

 When in the realms of joy I see

Thy face in full felicity!"

"Oh, sweet the joy this sentence gives:

  I know that my Redeemer lives!"

It is my prayer that each of us seek this gift of joy as we seek our Savior, Jesus Christ.  In His name, Amen.

 

 

      

Soup Recipes from Holiday Dinner

Mom's Pasta E Fagioli

recipe contributed by Traci Norton

Ingredients:

• `1 lb Farmland Italian Sausage
• 1 1/4 cups chopped onion
• 1 1/2 cups chopped carrots
• 1/2 cup chopped celery
• 30 ounces fire roasted diced tomatoes with garlic, undrained
• 15 ounces basil, garlic, and oregano diced tomatoes, undrained
• 16 ounces red kidney beans, drained and rinsed
• 16 ounces white kidney beans, drained and rinsed
• 70 ounces beef broth
• 3 tsp oregano
• 2 tsp pepper
• 1 1/2 teaspoon tabasco
• 5 tsp parsley
• 20 ounces spaghetti sauce
• 8 ounces uncooked mini shell pasta

Directions:

Brown sausage in a skillet and drain fat.  Add sausage to a crockpot with all other ingredients, except pasta.  Cook on high fro 4-5 hours. Add pasta when 30 mins remaining.

Freezing Directions:

Allow soup to cool, then portion into quart freezer bags. Label and freeze. To serve: reheat in microwave for 2-3 minutes or until hot.

Broccoli-Cheddar Soup

recipe contributed by Becky Martin

Ingredients:

• 6 Tblsp Unsalted butter
• 1 small onion, chopped
• 1/4 cup all purpose flour
• 2 cups half-and-half
• 3 cups low sodium chicken broth
• 2 bay leaves
• 1/4 tsp ground nutmeg
• Kosher salt and freshly ground pepper
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:

Melt the butter in a large Dutch oven or pot over medium heat.  Add the onion and cook until tender, about 5 mins.  Whisk in the flour and cook util golden, 3-4 mins, then gradually whisk in the half-and-half until smooth.  Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 mins.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 mins.  Discard the bay leaves.  Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.  Return to the pot. (Or puree the soup in the  pot with and immersion blender)

Add Cheese to the soup and whisk over medium heat until melted. Add up tp 3/4 cup of water if the soup is too thick.

White Chicken Chili

recipe contributed by Stephanie Ingram





Ingredients:

• 1 to 1/2 lbs rotisserie chicken, stripped & shredded or leftover roast turkey meat, shredded
• 3 Tblsp extra virgin olive oil (EVOO)
• 1 large onion, chopped
• 2-3 garlic cloves, chopped
• 1 jalapeno, seeded and chopped
• 1 rounded Tblps chili powder
• 2 tsp ground cumin
• 1 jar tomatillo salsa (16 oz)
• 1 quart and 1 cup chicken stock
• 1 can white kidney beans
• 4 handfuls tortilla chips, divided
• 1 handful cilantro leaves
• Juice of 2 limes

Directions:

Heat a heavy bottomed (no pun intended) pot over high heat with the EVOO. Cook onions, garlic, and jalapeno until soft, about 4 mins.  Ass chili powder and cumin and cook for another min.  Add the tomatillo salsa and chicken stock.  Bring up to a bubble and add in the shredded chicken or turkey.  Simmer for 10-15 mins.  Meanwhile, grind 2 handfuls of tortilla chips and the cilantro leaves in a food processor. (I just put the chips on a plastic bag and took out my frustrations of the day!!) Add this mixture to the chili and continue cooking until it thickens, about 8-10 mins.  Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

Quick and sooo delicious!!

 

 

Creamy Potato Soup

recipe contributed by Joanne Denney

 

Ingredients:

• 1 onion, chopped
• 3 cloved garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 Tbsp butter
• 1/4 cup all purpose flour
• 1 cup heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped, fresh cilantro
• 2 stalks of celery, chopped
• salt and pepper to taste

 

Directions: