Sunday, August 4, 2013

Summer Salads



Summer Salad Recipes


Couscous Salad
1 C uncooked couscous
1 1/2 C chicken broth
3 T olive oil
2 T fresh lime juice
1 T red wine vinegar
1 red bell pepper, chopped
1/2 tsp ground cumin
1/4 C chopped cilantro
1 C corn kernels
2 Cans black beans (15 oz)
8 green onion (I use red onion instead)
salt and pepper

Bring chicken broth to boil and stir in couscous.  Cover and remove from heat.  Let stand 5 minutes.  In bowl, whisk together olive oil, lime juice, vinegar and cumin.  Add remaining to mixture.  Refrigerate and chill before serving.

SUBMITTED BY HALEY HAMMONS




 PIQUANT CARROT SALAD
1-1/2 lbs  carrots (about 8 medium)              
 1/4 cup   white wine vinegar
                boiling water                                     
3 TBS     sugar                                                                         
3 TBS     salad oil
1 med      onion                                                 
1 TBS      catsup
1 small     green pepper                                  
1/2 tsp    seasoned salt
1/2 tsp    celery seed
1/2 tsp    Worcester sauce
1/2 tsp    Dijon mustard

Peel carrots and cut into slanting slices about 1/4“ thick.  Cook, covered, in 1 inch boiling salted water until just tender when pierced, about 5 minutes.  Drain and cool quickly in cold water; drain thoroughly.
 Cut onion and green pepper into rings or manageable slices.  In a serving bowl, layer carrots with vegetable rings.
In a small jar or bowl, combine vinegar, sugar, oil, catsup, salt, celery seed, Worcestershire, and mustard.  Shake or stir to blend; pour over the carrot mixture.
Cover and chill salad for at least 4 hours or overnight, stirring several times. Makes 4 to 6 servings .
 SUBMITTED BY AUDREY STEVENS

Chicken Caesar Salad w/Artichoke Hearts
1 Bunch Romaine Lettuce
1 Cup slightly cooked cauliflower
1 small jar artichoke hearts/drained
Green onions to taste
1 C cubed chicken
1/2 shredded Parmesan cheese

Dressing
1 C Ranch Dressing
Juice of  1 lemon
Fresh ground pepper

Crumble cauliflower into small pieces. Mix all salad ingredients in a bowl. Pour dressing on just before serving and toss well.  Garnish with croutons (Kris Clements)

SUBMITTED BY LOIS MCNAIR

Spinach Salad
Toss together in a bowl:
Spinach
Broccoli slaw
Carrots (chopped)
Cucumber (chopped)
Bell pepper (chopped)
Sliced Strawberries
Optional craisins, tomatoes, chicken

Vinaigrette: Combine in blender
½ C red wine vinegar
1 cup vegetable oil
¼ tsp. dry mustard
¾ C sugar
1 T grated red onion
1 tsp. salt
11/2 tsp. poppy seed

SUBMITTED BY AMBER STEVENS

Mixed Berry Salad
4 cups blueberries
4 cups raspberries
4-6 cups sliced or diced strawberries
1/4 c sugar
1/8 c basalmic vinegar
Mix sugar and vinegar. Drizzle over mixed berries a little at a time, tossing gently in between. A little dressing goes a long way.

Dip
1 c sour cream
Brown sugar
Vanilla
1 teaspoon lemon juice
Add brown sugar and vanilla to sour cream to taste, then add lemon juice.

SUBMITTED BY LESLIE ANDREWS


Tuesday, December 4, 2012

Monday, November 19, 2012




Relief Society November Activity



; 
Note: above it should be 1 tsp. vinegar in the pie crust recipe.

We had a great time at this month's activity learning how to make pies and rolls.  They turned out so delicious.  Thanks to Melanie Neighbor and Debra Pendleton for sharing their talents with us!


Tuesday, July 17, 2012

Pears! Pears! Pears!

Pears are available for order again this year for $24 per 40 lb box.  They will arrive in mid September.  There will be a drop location in the area and you need to pay at the time of pick up.  TO PLACE ORDERS:  LINDA HAYES  #435-878-2468  or pearslindahayes@scinternet.net

PEAR ORDERS HAVE TO BE IN BY AUGUST 1ST!!!


Also, a reminder that the canners are available to be used by families or wards for dry pack canning.  Contact a member of the RS Presidency to pick them up from the Stake Center or there are 4 available for check out through the Home Storage Center at the cannery.

Playgroup for July

Playgroup is Wednesday, July 18th.  We will be at the Hidden Valley Park Splash Pad in Bloomington.  The address is 3505 S. Barcelona Dr.  Bring a lunch!  See you there!  Everyone is welcome, you don't have to have kids :)