September Relief Society Meeting

On the Agenda

Two classes: Time Management/Goal Setting and Hair Tips and Styles

On the Menu

Shredded pork sandwiches, Salads, Cookies (recipes posted below)

Class One: Time Management and Goal Setting was taught by Megan Potter. What is your vision for your life? Do you have a dream? Megan gave us steps to follow to achieve any goal we make. One bit of wisdom she shared with us is to make goals that are SMART-Specific, Measurable, Attainable, Realistic, and Timed. Thanks Megan for all the inspiring information!

Here are the handouts that walked us through the goal setting process (click on the to make them bigger):

Class Two: Hair Tips and Styles, taught by Jodi Crosby. We learned many useful tips such as how often to wash our hair, useful products to use in different situations, how to create texture and volume, and how to do a fishtail braid. Thanks to Jodi and her beautiful models!

And here are the recipes: 

  

Frog Eye Salad 

Allrecipes.com

1 cup white sugar

2 tablespoons all-purpose flour

2 1/2 teaspoons salt

1 3/4 cups unsweetened pineapple juice

2 eggs, beaten

1 tablespoon lemon juice

3 quarts water

1 tablespoon vegetable oil

1 (16 ounce) package acini di pepe pasta

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple tidbits, drained

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed

1 cup miniature marshmallows

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Mediterranean Quinoa Salad

(Garnishwithlemon.com) 

Prep time,15 mins. Cook time 20 mins Total time 35 mins

Recipe type: sides and salads

Serves: 4-6

Ingredients

                   2 cups water

                   1 cup uncooked quinoa

                   ⅓ cup red wine vinegar

                   ¼ cup olive oil

                   1 small red onion, diced

                   1 red pepper, diced

                   2 Roma tomatoes, seeded and diced

                   ½ cup chopped kalamata olives

                   ½ cup crumbled feta cheese

                   ½ cup chopped fresh cilantro

                   1 tsp salt

                   ½ tsp freshly ground pepper

                   Juice of one lemon

Instructions

.    Bring quinoa and water to a boil over medium heat. Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa. Fluff with a fork and cool for 5 minutes.

.    Add the oil and vinegar and let quinoa come to room temperature.

.    Add onion, tomatoes, pepper, olives, cilantro, and salt and pepper. Stir gently. Add feta cheese and gently combine. Chill for 2 hours to let flavors combine. Squeeze lemon juice over salad right before serving to brighten flavors.

Mrs. Field’s Chocolate Chip Cookies

Megan Paulus (via Dana Erikson), Bellair Ward Cookbook ,Dec 1999, p. 156

2 ½ Cups Sugar

2 Cups packed brown Sugar

1 lb Butter

Cream together sugars and butter, then add:

3 Eggs

1 Tb Vanilla

Beat 3-4 minutes then add

6 (to 7) cups of flour

½ tsp salt

1 ½ tsp baking soda.

Beat Well, it will be very dry.

Add

4 cup chocolate chips,

2 cups nuts (optional)

1 cup shredded coconut (optional)

Bake for 11 minutes at 375˚

Note from Dana Erikson: I froze my cookie dough before I baked it, that helped it cook chunky. I also had to bake it a minute or two longer since it was frozen.