Freezer Meal Group

Those interested in being part of a group freezer meal activity should contact Jen Thomas at jenlynnthomas@gmail.com or 713-962-7712 for more information.

Relief Society Meeting: Freezer Meals

We had a great time at Relief Society last Thursday. There was a lot of great information shared, we did some service, and we tasted some yummy food. If you didn't get the handouts and recipes from the meeting, you can download them here.

Freezer Meal Information
Freezer Meal Recipes

The recipe for the yummy pop tarts that we sampled can be found HERE.

Some other sites that you may want to check out:
Christy's Once A Month Cooking
Once A Month Mom
Money Saving Mom
30 Day Gourmet

Recipe Corner: Fabulous French Bread

2 1/2 cups very warm water
2 TBSP sugar
1 TBSP salt
2 TBSP oil
2 TBSP dry yeast
6 cups flour
corn meal
1 egg

In a large mixing bowl, combine water, sugar, salt, oil, yeast, and 3 cups of flour. Stir in remaining flour. Knead for 10 minutes. Let raise 1 hour. Preheat oven to 400 degrees. Sprinkle corn meal on a large cookie sheet. Split dough into two parts. Shape each piece into a long loaf and place on cookie sheet. With a sharp knife, cut 3 gashes into each loaf. Beat the egg in a bowl with a fork. Spread some egg onto each loaf (to make the crust shiney). Bake immediatly at 400 degrees for 15 - 25 minutes.

This is a really easy bread to make if you have a mixer to do the kneading for you!
To speed up the raising time, fill your sink with several inches of hot water. Loosely cover the bowl of dough with plastic wrap and then with a kitchen towel. Set the bowl in the hot water. It will raise in 30 - 45 minutes.

If you have a recipe that you would like to share, please email it to westlakewardreliefsociety@gmail.com.

Cinnamon Rolls

We had a great Provident Living class this past Wednesday where Suzanne Orton taught us how to make cinnamon rolls. Here is the recipe she taught us to make:

2 c. scalded milk
1/2 c. shortening
1 c. mashed potatoes
5 tsp. or 2 pkgs. yeast
1/2 cup warm water
2 eggs, slightly beaten
1 c. sugar
1 tsp. salt
1/2 cup nuts (opt.)
1 cup raisins (opt.)
7-8 cups flour

Pour milk over shortening and let cool to lukewarm. Soften yeast in 1/2 cup warm water. Add to milk mixture w/ eggs, sugar, salt, mashed potatoes and 4 cups flour. Beat with mixer until smooth and well blended. Add remaining flour slowly to make a soft dough. Cover and allow to rise until double. Divide dough in half and roll into rectangle 1/2 inch thick. Spread w/ butter. Sprinkle brown sugar and cinnamon. Roll up and cut into 1 inch slices. Place on cookie sheets and let rise until double. Bake at 350 for about 20 min. Put icing on while hot and still in pans. Makes about 3 dozen.

Icing
4 oz. cream cheese
1/2 cup softened butter
1 1/2 cups powdered sugar
1/2 tsp. vanilla
pinch of salt

Favorite Recipes

Corn Casserole

2 (16-1/2-ounce) cans yellow cream-style corn
2 cups (8 ounces) shredded Cheddar cheese
1 (4-ounce) can chopped green chiles, drained
1/2 cup finely chopped onion
1 cup milk
2 large eggs, lightly beaten

1 cup yellow cornmeal
1-1/2 teaspoons garlic salt
1/2 teaspoon baking soda

Combine first six ingredients in a large bowl. Combine cornmeal and remaining ingredients; stir into corn mixture. Pour into a lightly greased 11- x 7- x 1-1/2-inch baking dish.
Bake at 350 degrees for 50 minutes or until a knife inserted in center comes out clean.
Yield: 8 servings.

Joan Littleton

Favorite Recipes

Hello all,
We would like to add a section of the blog for the sister's favorite recipes. If you have a recipe that you would like to see posted, please email me at achristensengirl@yahoo.com. I hope to have many recipes to choose from so please email me soon.
Thanks, Amy