From HR Ward RS Newsletter September

Did you get your copy of the RS Newsletter this week? Well, be sure to grab one when the binder comes around, but until then...

The spotlight is on Heidi Christensen. Get to know more about her and her family and her time in Utah.

Also,
Welcome Taunya Graham and Crystal Ellis to our ward!

Some assistance is needed at the cannery. Contact Jacquie Bollinger (336-1024) if you can help out.

Our ward's turn is in charge of the food and serving at St. Timothy's on September 22nd. The sign up sheet for making the food will be coming around this Sunday. The YM and YW will be actually serving the food, but we need the food prepared by us:)

Upcoming Events

Tonight is temple night for our ward! Please come and experience a great night with our ward family members for the 7pm temple session. There will be a dessert served at the Bishop's home following the temple session. Our ward's temple night will be every 2nd Friday of the month, so mark your calendars:)

FREE or Cheap School Supplies

I am sorry I didn't post this earlier, but I just found out about it last night. There is many deals going on with various stores around the valley. Here is a blog/site of a mom who keeps track of these deals. Just click on the highlighted text above. Happy shopping!

Also, since are service project for the Back to School Night on September 8th asks us to donate school supplies for needy students, this may be the answer! If you have any supplies to donate, please bring them to a member of the committee's home, including myself, Sister Bindrup. We plan on using these donated items to decorate for the evening. Thanks sisters!

And MORE new members!

And the new members keep rolling in! We are so excited to have even more new members in our ward and in Relief Society. Hopefully we will all have the opportunity to get to know each of you soon:)

Lea Guy
542-326-6577
1364 Tranquil Skies Ave.

Chelsea Milne
702-577-5988
19 Hudson Canyon #1

Anne Vanderhoven
801-836-0974
241 Lynbrook St.

Jen Patterson
702-336-1024
1371 Grass Creek #3

Heidi Christensen
702-778-4207
58 Blue Canyon Ct.

Jessica Adams
801-419-5451
1350 W. Horizon Ridge Pkwy#211

Rosa Beam
801-916-6513
268 Point Ranier Ave.

Natalie Cocks
242 Buena Adventura

Laura Dryden
480-444-6919

Welcome New Members!

With all of the craziness of the summer, we especially need to welcome our new members in the ward. Welcome ladies!

Brittany Peck
1290 W Horizon Ridge Pkwy #3011
801-368-2991
bpeck@gmail.com

Katie Huntsman
1290 W Horizon Ridge Pkwy#2921
702-281-3968
katiehuntsman09@gmail.com

Meleah Smith
1412 Blaine Ranch
702-480-5083
meleahlee@hotmail.com

Deanna Andersen
1412 Blaine Ranch
702-498-8834
deanna120@gmail.com

Pamela Anderson
150 Coyote Hills Street
702-374-7997
spamaluca@gmail.com

Yummy Recipes from Sister Mendez

For those of us who were unable to attend the mini class, here are the recipes Sister Mendez provided. They sound so yummy! When you make any of these recipes, please post a comment to this post and share your fun experience. It will be fun reading about how much our families love these new recipes.

Easy Mexican Fruit Salad

Chop all of your fruit into bite-sized pieces. I like to use pineapple, apple, papaya, mango, strawberries, grapefruit, oranges, cantaloup, kiwi, and bananas. (I try to use a mix of fresh and frozen fruits in the summer because it keeps the salad really cool). Top each bowl with a good drizzle of sweetened condensed milk, shredded coconut, granola and whipped cream. (you could also top with raisins, nuts or ice cream).

Black Bean Hummus

2 cans or 3 cups of cooked black beans, drained

1/4 cup water or more to consistency liked

1 garlic clove (or more to taste)
1 charred jalapeno (or more to taste)

olive oil (make sure it is a good finishing oil)

1/4 cup shredded parmesan cheese

Salt and pepper to taste

Blend the first ingredients until just about smooth. Slowly add the olive oil while the blender is on. Then add the parmesan cheese and salt and pepper to taste. Chill for a few hours and then serve with veggies, pita chips or tortilla chips.

aldo de Queso (cheese soup)

Olive oil
3 potatoes chopped
2 garlic cloves

1/2 cup onions, chopped
1 to 1&1/2 cups charred and cleaned peppers (new Mexico chiles, Anaheim, poblano or other pepper of choice)
1/4 cup milk
enough water to cover veggies

cilantro, chopped

shredded cheddar cheese
Crema Mexicana (by sour creams and cream cheeses)

Saute potatoes and onions in olive oil until softened. Add garlic, peppers and heat through. Add water and bring just to a boil. Turn off heat and add milk.

Serve in bowls with freshly chopped cilantro, cheese and a drizzle of Crema Mexicana. (This soup is also delicious with shredded/chopped chicken added to it. It's not a traditional way to serve it but my family likes it and it makes it a complete meal!)

Calavacitas

2 zucchini
1/2 white zucchini (about 3 cups of zucchini/squash total-you can use any variety that you prefer)

1/2 onion
olive oil
minced garlic

Saute all the above.

Add salt and pepper to taste

Add to mixture and allow to heat through:

1 small tomato, diced
1/4-1/2 cup charred and cleaned Anaheim or poblano pepper or other pepper of choice
1/4-1/2 cup of corn (fresh, frozen or canned- I prefer the fresh or frozen)

Add and stir until it melts into the veggies
2 T milk
1-2oz cream cheese

Once heated through, turn off heat and top with
1/4-1/2 cup of fresh cilantro, chopped (add as much or little as you like!)
shredded cheddar cheese

Spanish Rice

1 T cooking oil
2 cups rice
1 T Knorrs Caldo de Tomate

1/2 cup chopped onions

8 oz. tomato sauce
garlic clove whole or minced
4 cups of water

Salt and pepper to taste

Add cooking oil to pan and heat. Add rice to the oil and let it fry in the pan until lightly browned, make sure to stir it so that it toasts evenly. Add the Knorr, garlic, onion, salt, pepper and continue to cook so that the seasonings toast just a little bit. Add the tomato sauce (careful, it will bubble!) and let it cook some of the liquid out. Add 4 cups of water. (This is when you'll want to test your seasonings.) Bring to a boil and then simmer for 15-20

Crockpot Shredded Beef

*This can be used for tacos, burritos, salads, enchiladas, soups, sloppy joes, barbecue beef--just about anything you need to add some shredded meat too!

Large #10 can of cubed beef (Costco)

27 oz. Large can of El Pato Salsa (can get these at 99 cent store you can use the green or yellow can) OR three of the small cans of the pato sauce.

Shred the meat and put in a crockpot. Cover with the sauce and stir to combine. Cook on low for a few hours. You can divide this up and freeze for future meals.

Mock Horchata (oatmeal horchata). Recipe courtesy of Marcela Valladolid

1&1/2 cups regular oatmeal
6 cups water
1 tsp cinnamon (or more/less as to your liking)
1/2 cup sugar (again, add more or less as to your liking)
1/2 tsp vanilla

Using a food processor or blender, blend the oatmeal and cinnamon until it's almost a powder. Add water to the dry mixture and let sit for 2 hours, stirring occasionally. Strain the mixture and add sugar and vanilla to the drink. Stir and then add to a 2 quart pitcher. Add enough ice to bring the liquid to the two quarts line. (This drink will settle, so make sure that you stir it before you serve! My family loves this drink, especially in the summer! And it's a great way to use those oats from your food storage!)


If anyone has any questions feel free to email slmendez3@yahoo.com or call 792-856-3127. Thanks, Shanna Méndez

RS "UN" Birthday Party

On March 3rd our ward had the unbirthday party mad-hatter style. There was a delicious light dinner served and games. Check out these crazy Alice in Wonderland costumes and the fun hats. Great job with the planning and decorating girls!