Brother Tom Bassett in MormonTimes.com

Just in case anyone else was interested in the article of Brother Tom Bassett that MormonTimes published about him, here's the link to the article:
http://www.mormontimes.com/mormon_living/family_history/?id=13336&hStack=1

Church Cleaning

Have you noticed that the church building has been kind of messy this month? Apparently it was our ward's turn to clean the building this month - again something we just learned last night at our presidency meeting.

So since it hasn't been cleaned all month, we are hoping that we can get a lot of the ward members to the church at 8am to help clean it - especially since Amy Candland's viewing will be at 10:30am.

If any of you can make it, please come!

Tragic death of ward member Amy Candland

I didn't know about this until last night at our presidency meeting since we don't have TV and we only get the Sunday and Thursday newspaper, but fellow ward member Amy Candland was murdered by her nephew and it's been all over the news this last week.
Here is her obituary: http://ads.heraldextra.com/articles/2010/02/24/obituaries/355087.txt

For more details of her death, you can read these following news articles (but be forewarned, it might be more information than you want to know... unless you are like me and watch a lot of CSI and Law & Order and are already desensitized to these kind of stories)
http://heraldextra.com/news/local/article_426a06d0-1f4f-11df-9e6a-001cc4c03286.html
and
http://heraldextra.com/news/local/article_aadc4ad9-fbc6-5d22-be92-49750be0d83f.html
and...
http://heraldextra.com/news/local/article_4f18b73a-49d0-5687-8e9e-a44b90c2a459.html

And on KSL:
http://www.ksl.com/index.php?nid=148&sid=9770938

A viewing will be in the Relief Society room at our building this Saturday starting at 10:30am. The graveside service will start at 12 at the Provo City Cemetary.

Garden Seeds

I am looking to order the following seeds from Territorial Seed Company in the next week - but shipping is a flat rate of $7.50.... so if anyone else wants to go in on seeds with me or order some other seeds from this company to split the cost of shipping, let me know! You can either call me or leave a comment here - and the number in the directory is Marc's but mine is the same except it is 8538 instead of 8537.

http://www.territorialseed.com/ 

Seeds I am planning to buy (click on the seed/plant name and it will show you the picture of the fruit/vegetable):
Blue Lake Pole - green beans great for canning
Seneca Horizon - corn
Lil' Loupe - single serving size canteloupes (since Marc likes them but I don't he can just take one to work for lunch!)
Fairytale - cool looking pumpkins for Halloween and then for pies! They remind me of the kind Nadia grew this last year
Striped Roman - orange striped roma tomatoes that are thick and meaty, so great for salsas, pastas and canning - and probably yummy to eat fresh!

No time for Baby Books? Let your children run around while you visit with other adults! Leave the messy toys!

I've thought long and hard of the book group and I think there are too many issues for all of us in purchasing and reading books with kids. I would love to host a time where we can work on things like baby albums, scrapbooks, crafts, and cards. It would be held less or more often depending on interest. I'm planning on buying a craft table to allow for space. The time is negotiable. The day however, would definitely be Fridays and it would allow for kids naps because you could come and go. The time I'm considering would be on Friday from 2-5. Please let me know through email (shannon44@gmail.com) if the time will work!



Shannon Triplett

February Cooking Group Recipes - Refried Beans

Refried Beans

Pour 3/4 tsp - 1 T of oil into a pan and let it heat up. Pour 2 cups of beans into pan and stir occasionally.. Let it come to a boil. Once it boils use the potato masher to smash the beans. Smash for about 5 minutes or until it reaches your desired consistency.

If using canned pinto beans:

Do not rinse beans, add entire contents of can to a hot oiled pan. Add 1/3-1/2 C of water to beans and stir. Follow directions above.

If using dry beans:

Place beans and enough water to cover fully and bring to a boil for 3-4 hours, then follow above directions.

February Cooking Group Recipes - Sauces

Guacamole

4 Avocados

1 Lime - 1 1/2 Limes

1/2 tsp. Salt

Yields: 2 cups

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl and smash with a potato masher or fork. Add the lime and salt and mix.

For variations:

Add 3 T of chopped onion and 1/2 cup of chopped cilantro. Mix.

Red Salsa

yields 2 1/2 cups

5 Tomatoes

3 Jalapenos

1 clove garlic

1 tsp salt

Add 1 T of water into a small saucepan. Cut the tomatoes and jalapenos in half lengthwise and add them to the saucepan. Let it simmer for about 5 minutes or until veggies are tender. Add salt and whole garlic. Then mix in blender for 1 minute.

Tomatillo Salsa

15 Tomatillos (with skins removed)

2-4 Serrano Peppers

1 Avocado

½ Onion

½ tsp garlic (1 clove)

Handful of Cilantro

¼ Lime (juiced)

Salt to taste (start with about 1 tsp)

Boil tomatillos and peppers until soft (about 10 minutes). In the mean time, put rest of ingredients into blender. Add peeled tomatillos and peppers and blend until creamy consistency. Add more salt to taste if needed.

February Cooking Group Recipes - Tres Leches Cake

Tres Leches (Milk Cake)

Ingredients

· 1 1/2 cups all-purpose flour

· 1 teaspoon baking powder

· 1/2 cup unsalted butter

· 1 cup white sugar

· 5 eggs

· 1/2 teaspoon vanilla extract

· 2 cups whole milk

· 1 (14 ounce) can sweetened condensed milk

· 1 (12 fluid ounce) can evaporated milk

· 1 1/2 cups heavy whipping cream

· 1 cup white sugar

· 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

2. Sift flour and baking powder together and set aside.

3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy and Voila!

Optional: You can substitute a yellow boxed cake for the cake in this recipe.

February Cooking Group Recipes - Mexican Flautas

Mexican Flautas

25 Corn Tortillas

3 Chicken Breasts

2 tsp garlic (4 cloves)

¼ Onion Sliced

¼ Onion Finely Chopped

½ pkg Taco Seasoning

1 Lime, juiced

Other Tools:

2 C Canola Oil

Toothpicks

Paper Towels

Tongs

Salt

Ziplock Bag

1Boil chicken with garlic and sliced onion, shred.

Add oil to saucepan on high heat. In a bowl add taco seasoning, lime juice and chopped onion to shredded chicken and mix.

3Put 5 Tortillas into a large ziplock bag (unsealed) in a microwave for about1 min. Add chicken mixture to one end of tortilla and roll tightly and insert toothpick, continue with remaning tortillas.

4. Fry both sides (reduce heat to medium-high if needed). Drain from oil, remove toothpicks and then place on paper towels to drain completely. Sprinkle with salt. Repeat with remaining tortillas.

5. Toppings for Flautas:

a. ½ Head Cabbage (finely sliced)

b. 1 Bunch cilantro, 1 Large Lime (juiced), salt to taste. Mix and serve

c. Queso Fresco

d. Sour Cream

e. Red Salsa

f. Tomatillo Salsa

g. Guacamole

February Cooking Group Recipes - Venezuelan Empanadas

Well Ladies, it turned out well! Thanks so much to Trish, Nadia & Lucy! It was so good and we had almost 30 people! I am still full, but who wouldn't be after 4 pieces of cake (and the scrapings from the pan), 1.5 flautas and 1/2 of an empanda. Oh, and 2 servings of beans. I couldn't help myself! Anyway, on to what everyone really wants, the recipes :) I am going to list them each separately so that they are easier to search for.

Venezuelan Empanadas

Filling:

1 ½ pounds beef blade roast, cut into 4 pieces

4 bay Leaves

Kosher Salt

2 T Extra Virgin Olive Oil

½ Medium Onion, diced

¼ Green Bell Pepper, diced

2 Cloves Garlic, minced

1 Shallot, diced

1 Scallion, chopped

2 tsp Paprika

2 tsp Sazon Completa (Spanish seasoning blend, found in the spice aisle)

¼ tsp Dried Oregano

¼ tsp Ground Cumin

Freshly Ground Pepper

Dough:

3 T Sugar

1 ½ T Vegetable Oil, plus more for greasing and frying

1 ½ T Unsalted Butter

1 T Salt

3 ½ C Pre-Cooked Cornmeal (P.A.N. Brand)

¼ C plus 2 T All-Purpose Flour

3 ½ C Hot Water

Sauce:

1 ¼ C Cilantro (leaves and stems)

½ C Extra Virgin Olive Oil

1 Medium Avocado, halved, seeded and peeled

¼ Green Bell Pepper, chopped

1 Scallion, chopped

4 tsp White Vinegar

1 Clove Garlic, crushed

Kosher Salt and Freshly Ground Pepper

1. Make the filling: Place the beef, bay leaves, 1 T salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin, and ¼ tsp pepper. Add the beef and 1 C of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.

3. Make the dough: Mix 3 ½ C hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about ½ C dough for each.

4. One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2-3 T filling in the center of the dough. Use the bottom piece of plastic and place the empanada on a parchment-lined baking sheet.

5. Preheat the oven to 300 degrees. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper towel lined baking sheet; keep warm in the oven.

6. Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar, and garlic in blender. Add 1 tsp salt and 2 tsp pepper and puree until smooth. Thin out the sauce with up to ¼ C water and serve with the empanadas.

baby Guerrero is here!

Thanks all for the support and tips! Max was born yesterday at 4:20 pm...8 hours labor and virtually pain free! He's 8 lbs 9 oz and 21 inches... and pretty much amazing :) we will be hibernating for a while so you won't see us at church for a few weeks but hopefully not too long!

-Megan