General Relief Society Broadcast
&
Stake Humanitarian Effort
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A great big thank you to all of those who helped to make the General RS Broadcast on Saturday, September 24th a success.
Items such as baby blankets & hats, jewelry & jewelry bags, shoes, quilts, and t-shirt dresses were made, collected or donated to change the lives of people in great need; from local women's shelters and hospitals to across the sea in Africa.
Pictured above are the simple yet beautiful t-shirt dresses sewn by the Relief Society sisters of the Silverdale Stake for the girls at the Eternal Hope Children's Home in Nairobi. While the Stake Humanitarian Effort has come to a close, the Brownsville Ward continues to collect change for these same children to raise bus money for transportation to church each Sunday.
If you were unable to attend the broadcast or wish to review it, please click HERE or HERE to find inspiration from Sisters Julie Beck, Silvia Allred and Barbara Thompson of the General Relief Society Presidency as well as a special address by President Dieter Uchtdorf.
Whether you had the opportunity to partake of the wonderful food at the provided dinner or not, the recipes are as follows.
Croissant Chicken Salad Sandwich (Serves: 8)
Ingredients:
8 plain croissants
3 cups shredded cooked chicken
1 ½ cups grapes, sliced in half
5 diced spring onions
2 stalks celery, thinly sliced
8 fresh basil leaves, minced
1 cup mayonnaise
5 diced spring onions
2 stalks celery, thinly sliced
8 fresh basil leaves, minced
1 cup mayonnaise
1/2 cup sliced almonds
2 tablespoons lemon juice
Salt and pepper to taste
Directions:
1. Mix mayo, lemon juice and basil together.
2. Fold in chicken, grapes, almonds, celery and onions.
3. Halve the croissants and layer with salad, lettuce, and cheese if you wish.
4. Serve immediately.
3. Halve the croissants and layer with salad, lettuce, and cheese if you wish.
4. Serve immediately.
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Pesto Pasta Salad (Serves: 8)
Ingredients
4 cups uncooked spiral pasta
3/4 cup fresh pesto
1 cup black olives - cut in half
1 cup marinade artichoke hearts, adding 1/4 cup of the marinade
1 cup frozen peas, defrosted
12 ounces cherry tomatoes, halved
Salt and pepper to taste
1 cup frozen peas, defrosted
12 ounces cherry tomatoes, halved
Salt and pepper to taste
Preparation
1. Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart.)
2. Remove pasta from heat and strain when cooked, but still firm (al dente.) Do not rinse pasta!
3. Put pasta in a big bowl. Mix in fresh pesto. Gently mix in remaining ingredients.
4. Chill or serve at room temperature.
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California Crunch Salad (Serves: 8)
Ingredients:
3 romaine hearts chopped (8 cups or more)
4 cups baby spinach
2 cups pecan pieces
1 bunch green onions, chopped
1 ½ cups Craisins
1cup crumbled blue cheese or feta
2 finely chopped Fuji apples
Red onion - finely sliced to add color
Dressing (whisk together):
1/2 cup sugar
1/3 cup vinegar
1 cup canola oil
1½ tsp. dry mustard
½ tsp salt
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Emerald City Salad
Serves: 10 people (1 cup portions) or 20 people (½ cup portions)
Altered Recipe for Stake RS Broadcast Dinner (original components below)
Ingredients:
1 cup uncooked wild rice medley
1/2 cup olive oil
1/2 cup lemon juice
2 teaspoons minced garlic
1 teaspoon salt
1 1/2 teaspoon pepper
1 bunch kale
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 diced orange bell pepper
4 stalks thinly sliced celery
1 bunch green onion, chopped
3/4 cup chopped cilantro
1 cup slivered almonds (add before serving)
Preparation:
1. Cook rice according to directions, let cool.
2. Make dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When rice is cool, toss with dressing.
3. Remove tough ribs from greens and chop fine. Combine with peppers, celery and green onion. Just before serving, toss veggies with dressed rice.
FYI: Original PCC Emerald City Salad Ingredients
1 cup uncooked organic wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch organic kale
1/2 bunch organic chard
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
A printable pdf version of recipes has been e-mailed out to the sisters.
If you are not receiving the Brownsville Relief Society E-mail Update, please send an e-mail requesting to be added to brownsvillereliefsociety@gmail.com
Thanks to Sister Burt and her committee!!!
