Relief Society News: “He Was a Prophet of God”

Wednesday, October 21, 2009

“He Was a Prophet of God”

Debra's lesson Sunday (October 18th) was an amazing lesson. She urged us to write on our hearts with an "IRON PEN" a testimony of the Prophet Joseph Smith.

"JOB 19:24 That they were graven with an iron pen and lead in the rock for ever!"

The Lesson was filled with testimonies of people who knew the Prophet in many different settings. Debra asked us to look at our lives and our testimonies. What can we do?

“I feel like shouting, hallelujah, all the time, when I think that I ever knew Joseph Smith, the Prophet.” (Brigham Young)

You can listen to the entire lesson at
http://broadcast.lds.org/Handheld/Curriculum/joseph_smith/TPTC_2008_JosephSmith_46_43_HeWasAProphet_36481_eng_047.mp3

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We Salute You!! Our Pioneer Ancestors---THIS IS THE RIGHT PLACE!

Determined to settle in an isolated region, the pioneers made their way across the plains and then over the Rocky Mountains to Utah. During their trek, they lost many to illnesses during the harsh winter months. By the time that they reached Utah, the desolate valley was a welcoming sight. Soon after their arrival and with solemn ceremonies, the settlers consecrated the two-square-mile city, and sent back word that the “promised land” was found. By the end of the year 1847, nearly 2,000 Mormons settled in the Salt Lake Valley.

Fudge Nut Bars

1 c. butter or margarine

2 c. brown sugar

2 eggs

2 tsp. vanilla

2 1/2 c. flour

1 tsp. salt

3 c. quick rolled oats

Filling:

1 pkg. chocolate chips

1 can sweetened condensed milk

2 Tbs. butter

1/2 tsp. salt

2 tsp. vanilla

1 c. chopped nuts (optional)

Cream together butter and sugar. Add eggs and vanilla. Sift together flour and salt. Stir in oats. Add dry ingredients to cream mixture.

In a sauce pan mix together chocolate chips, milk, butter, and salt. Stir until melted and smooth (over low heat). Add vanilla (and nuts).

Spread 2/3 oatmeal mixture in a greased jellyroll pan. Cover with chocolate mixture. Dot with oatmeal mixture. Bake at 350 degrees for 25 minutes.

Money Saving Tips

Keep salad greens fresh longer. Wrap in paper towels to absorb moisture, seal in a plastic zipping bag and tuck into the crisping drawer of the refrigerator.

Turn leftover hamburger or hot dog buns into garlic bread sticks in a jiffy! Spread with softened butter, sprinkle with garlic salt and broil until toasty...yum!

Dried beans and peas are healthful, delicious, come in lots of varieties and cost just pennies per serving...what more could you ask for? Store them in canning jars on the kitchen counter for farmhouse-kitchen style.

Don't toss that almost-empty pickle jar...make tangy marinated veggies in a jiffy! Just add cut-up cucumbers, green peppers, carrots, cauliflower and other favorite fresh veggies to the remaining pickle juice and refrigerate. Enjoy within a few days.

Whip up cake-mix cookies for a quick treat! Blend together a 9-ounce package of favorite-flavor cake mix with one beaten egg, one tablespoon melted shortening and 2 tablespoons water. Drop by teaspoonfuls onto a greased baking sheet and bake at 350 degrees for 10 minutes. Makes 2 dozen.

Grandma's Lemon Cake

18-1/4 oz. pkg. yellow cake mix
3.4-oz. pkg. instant lemon
pudding mix
3/4 c. oil

3/4 c. water
4 eggs, beaten

Garnish: powdered sugar

Combine all ingredients except powdered sugar; mix well. Pour into a greased 13"x9" baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Immediately poke holes through cake with a fork; pour glaze over cake. Dust with powdered sugar. Serves 10 to 12.

Glaze:
2 c. powdered sugar
2 T. butter, melted

2 T. water
1/3 c. lemon juice

Combine all ingredients; stir until smooth.

These sweet little hearts add a personalized touch to any package...what an easy way to give a gift to remember!

Sweetheart Tags

red or pink felt squares
pinking shears
craft glue
wide satin ribbon
embroidery floss & needle
Cut out 4 hearts from the felt, using the pinking shears. Sandwiching each end of the ribbon between 2 hearts, glue hearts together; allow to dry. Using embroidery floss, add decorative stitching around the edges or stitch an initial in the middle. Wrap dressed-up ribbon around homemade goodies and surprise loved ones with an extra-special gift.

Even simpler, cut a shorter length of ribbon, add hearts to the ends and make a sweet bookmark to pass on to someone special!

THRIFTY TIPS

Get more for your money when selecting canned tomatoes! Packed with flavorful extras like green pepper and onions, garlic and even mushrooms, seasoned tomatoes mean fewer ingredients to purchase and prepare.

When cheese is on sale, go ahead and stock up! Pop it into the freezer to use later. Cheese tends to turn crumbly when frozen...not so good in recipes using fresh cheese, but perfectly acceptable in baked casserole dishes. To use, let cheese thaw overnight in the refrigerator.

Don't toss out the last cheese crackers or taco chips in the package. Crush them and add to meatloaf instead of store-bought stuffing mix or dry bread crumbs. Your thrifty meatloaf will be even more delicious than usual!

If you often use chopped onion, celery and green pepper to add flavor to sautéed dishes, save time by chopping lots at once. Create your own sauté blend and freeze it in a plastic freezer container. Add it to skillet dishes, straight from the freezer...there's no need to thaw.

Self-rising flour is handy for quick biscuits. If you're out of it, though, here's an easy substitution. For each cup needed, add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to a measuring cup, then fill the cup level with all-purpose flour. Mix well before using.

January is National Soup Month!

Prairie Bacon Corn Chowder

This hearty, creamy soup makes a party-size batch...just add a basket of hot rolls, a crisp green salad and a pan of brownies and you're set for chilly-weather entertaining!

1 lb. bacon, chopped
4 c. potatoes, peeled and diced
2 c. onion, chopped
1/2 c. water

2 10-3/4 oz. cans cream of chicken soup
2 15-1/4 oz. cans corn, drained
16-oz. container sour cream
2-1/2 c. milk

In a skillet over medium-high heat, cook bacon for 5 minutes; drain. Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until tender, stirring occasionally. Drain; transfer mixture to a slow cooker. Combine remaining ingredients; add to slow cooker and stir to blend. Cover and cook on low setting for 2 hours. Makes 10 to 12 servings.