Canning Recipes

Bread & Butter Pickles
from Sallie Bute

4 qts sliced unpared medium cucumbers
6 medium white onions (6 cups)
2 green peppers sliced (1 2/3 cup)
3 cloves garlic
1/2 c pickling salt or non iodine salt
5 cup sugar
3 cup cider vinegar
1 1/2 tsp tumeric
1 1/2 tsp celery seed
2 Tbs mustard seed

Combine cucumber, onion, green pepper and whole garlic cloves. Add the salt. Cover with ice cubes. mix. Let stand 3 hours or over night in the fridge.

Drain well and remove garlic combine remaining ingredients. Pour over cucumber mixture in a large pot. Bring to boil fill hot jars leaving 1/2" head space.

Process 15 min in steam canner.



Squash Casserole
from Krista Stettler

3-7 yellow squash (depends on the size)
2-3 cans corn, drained
10 cilies, chopped/1 can chopped
4-5 cups cheese, I like a cheddar/mozzarella mix
1-2 chopped onions
butter

Layer ingredients and dot with butter. Cook at 350 degrees 1-1 1/2 hours or until done.

General Womens Broadcast

Don't forget that this Saturday September 26th is the General Women's Broadcast. We will be at the North Building at 6pm. They will be serving PIE following the broadcast.

Hope to see you all there!

Canning Recipes

Pickles, Corn and Peaches
from Pam Soelberg!

DILL PICKLES

3 QTS water

1 QT vinegar

1 cup salt

Fill bottle with desired cucumbers, mix dill plant in and around cucumbers.

Bring liquid to a boil, and fill bottle and seal.

Liquid can be stored in fridge, until gone, just bring to a boil before you fill bottle.

Pickles ready to eat after they sit for 5 months.

MOM’S SWEET PICKLES

25 cucumbers 4-5” long

Slice into ¼” pieces

Put in crock. Cover, do not let air inside. (no peeking). Soak for 10 days in salt water. (Enough salt to float an egg).

Then on 11^th day rinse cucumbers. Soak in alum water overnight (enough alum the size of a walnut)

On 12^th day. Bring to a boil 1 QT vinegar

1 TBSP whole cloves

4-5 sticks cinnamon

2 QT sugar

Pour over rinsed cucumbers. Let stand 24 hours, drain syrup off of cucumbers, bring syrup to a boil, pour over cucumbers. Repeat process a total of four times. All in the crock.

On last boil, I will put cucumbers in a quart jar, while syrup is boiling, then pour syrup over cucumbers. Put lid on and seal. Best if you can wait until Thanksgiving to eat.

FROZEN CORN

Buy enough dozen ears of corn to please your family. I usually buy 20 dozen. (This makes 40-50, 2-3 cup bags of corn)

Cut corn off of cob with electric knife. When all corn is cut.

In heavy pan cook:

8 cups raw corn

1 cup water

1 square BUTTER (not good with margarine)

2 TBSP sugar

1 TBSP salt

Bring to a rolling boil and boil for 5 minutes. Stir occasionally so bottom does not burn.

Fill sink with ½ bag ice. Pour corn into a metal boil that is sitting in the sink to cool. When cool

Bag into serving size to please your family.

Freeze. Put in microwave to cook when ready to serve add pepper to taste.

FREEZER PEACHES

(Great for diabetics)

12 oz Frozen juice concentrate

3-4 cups sugar or artificial sweetener

Mix in a large bowl until sugar is mixed in well.

Peel and slice peaches, mixing into orange juice mixture with a slotted spoon.

Keep adding peaches until covered in sauce. Put into quart freezer bags, draining off juice.

Continue until juice in all gone. Will last in freezer for years.

Cooking & Canning Group

Come on Tuesday September 15th to the church at 6:30pm and learn how to preserve the produce from your garden and how to use it after you preserve it!

You are welcome to bring a dish to share made from items fresh from the garden or not. If you do please bring the recipe to share.

Any questions contact Kamy Beutler 801-731-3944

Collection for Gladys Vause

Wayne Vause passed away on Sunday. Bonnie Anderson is accepting donations for Gladys at this time.

Our hearts go out to the Vause families at this time.

Thanks again for helping out during these tough times.

Collection for Evelyn Jackson

Evelyn Jackson's mother died this past week and Megan Westergard is collection donations for her.

Thanks again for all your support recently.

Collection for Diane Westergard

Diane Westergard's father past away and Melinda Stoor is collection donations until Tuesday September 8th.

Thanks to all those who help out at these hard time for these ladies.

Collection for Melissa Stumm

Melissa Stumm's father past away recently and Karen Windley is collecting donations. Please have your money to Karen by Wednesday August 19th.

Thanks for all your help Sisters, we appreciate it.

Collection for Jane Nobles

Sister Lurlene Westergard is collecting donations for Jane Nobles whose mother past away this past week. The funeral will be on Friday August 14th.

Baked Apples on the Grill

4 medium tart apples, cored
1/3 cup raisins
1/3 cup flaked coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon


Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over apples and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.

Yield: 4 servings.

Chicken Potato Delight

YUMMY Dutch oven recipe!

Chicken and Potato Delight

8-10 boneless, skinless chicken breasts
1/2 lb bacon
2 medium yellow onions; diced
1 1/2 cup fresh mushrooms; sliced
(1) 10 1/2 oz. can Cream of Mushroom Soup
(1) 10 1/2 oz. can Cream of Chicken Soup
1 cup Sour Cream
3 Cups grated Cheddar Cheese
1 1/2 tsp seasoning salt
1 1/2 tsp poultry seasoning
1/2 tsp garlic salt
salt and pepper to taste

Heat a 12" deep Dutch oven using 18-20 briquettes on bottom until hot. Cut bacon into 1 inch slices, add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms and 1/2 tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done cover top with cheese and replace lid. Let stand until cheese is melted.

Variation: Stir in 1 lb. frozen peas or broccoli florets prior to topping with cheese.

Serves: 8-10

Recipes - Coming Soon!

Coming Soon to the Blog will be recipes from the Cooking Group.

We will be adding a recipe here and there from the different cooking group meetings! Keep coming back to see what we add.

Cooking Group - Grill Night

Come one and ALL to our Cooking Group!

Do you LOVE to cook? Do you hate to cook? Do you just want an hour or so away from the family and just chat? Well come and join us at our monthly cooking group get togethers!

Meet at Pam Soelberg's house Tuesday July 28th at 6:30pm for great Grilling ideas and tasting!

Any questions call: Jennifer Hess 801-689-6514

Welcome the the NEW!!! Farr West 4th Ward Relief Society Blog

Welcome! We will be posting all kinds of fun and interesting things here including recipes, announcements, invitations and all sorts of things.

Enjoy!