Super Service Saturday

Thank you sisters for all of your participation in our activity! It was a huge success! We did a great amount of service and, of course, had a great time hanging out!

We made several knitted hats that will be used in the community and sent to Welfare Square in Salt Lake City.

We completed 10 school bags that will be filled and given to children in need of school supplies.

We tied a queen and baby quilt. All together our ward made 12 quilts this year!

I'm sure that all of the mom's will be grateful for the efforts of sisters and young women who sanitized all of the nursery toys.

We had a HUGELY successful Take and Trade. I don't think that the pictures do justice to the amount of stuff that was brought. I was told that was the largest we have ever had. I know that many sisters took home items and what was left was loaded into multiple vehicles and taken to the Nampa D.I. Thank you again for your generosity.

We also collected 2 boxes of hygiene products and a box of canned goods that will be donated to a local shelter in Nampa.

We also had a great lunch. Thank you for the wonderful soups. We are lucky enough to have such great cooks in our midst who are willing to share their talents. Below are the recipes that I was able to collect thus far. I am still waiting on a few, but I wanted to get this posted.

Again, Ivette, the Compassionate Service Committee, and I (and probably the R.S. presidency) would like to say thank you for your service and support of this activity. I know that we are blessed when we give service as well as those that we serve because when we are in the service of our fellow beings we are in the service of our God.

Love, Stephanie

Recipes:

Chicken, Pasta, & Chickpea Stew (from Kim B.)

Yield: 6 servings

1 c. thinly sliced celery 3/4 c. uncooked ditalini (very short tube-shaped pasta)

3/4 c. diced carrot 1/2 tsp black pepper

1/2 c. chopped onion 2 chicken breasts, cut in 1/2 -in pieces

2 garlic cloves, minced 4 c. chicken broth

3 c. basic marinara sauce 6 T. fresh Parmesan cheese

1 can chickpeas, rinsed and drained (can use white kidney beans)

Heat a dutch oven over med heat. Coat pan with cooking spray. Add celery, carrots, & onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 5 ingredients; bring to a boil. Reduce heat and simmer until chicken and pasta are done. Sprinkle each serving with 1 T Parmesan cheese.

Potato Soup (from Carol L.)

Dice peeled potatoes into small pieces. Barely cover with water. Add: parsley, salt & pepper, milk, crumbled bacon or bacon bits, chopped onion, and butter. Simmer on low until potatoes are tender. Do not boil.

Creamy Vegetable Soup (from Heirani B.)

1 large onion diced 2 stalks celery chopped
3 chicken bouillon cubes 1 c shredded cheddar cheese
½ c margarine 4 c milk

Put vegetables, water and bouillon in pot. Bring to a boil and let simmer until potatoes are soft. Prepare white sauce in saucepan: Melt margarine, stir in flour away from heat, slowly blend in milk until smooth. Stir until thick. Add white sauce to vegetables. Add salt, pepper and cheese.

Butternut Squash Soup with Cider Cream (from Janetta G.)

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

Ravioli Soup (from Cindy D.)

Yield: 4 servings

3/4 lb. hot Italian sausage, cooked and crumbled

1 can (14.5 oz) Italian style stewed tomatoes

1 can (14 oz) beef broth

1 pkg (9 oz) fresh or frozen cheese ravioli or tortellini, cooked and drained

1 can (14.5 oz) Italian green beans, drained

2 green onions, sliced

In a 5-quart pot, combine sausage, tomatoes, broth and 1 3/4 cups water; bring to a boil over high heat. Reduce heat to low; stir in ravioli, green beans and onions. Gently cook until ravioli are heated through. Season with pepper and sprinkle with grated Parmesan cheese if desired.