Sisters Temple Day

Our Sisters Temple Day will be this Thursday, June 10th. We will meet in the chapel at about 9:10 am for the 9:30 am session. We will be eating lunch in the temple cafeteria after the session for anyone that would like to join us. Hope to see you there!

Hot Summer Nights - Spice Up Your Life!

Our 'Hot Summer Nights' activity was wonderful! Thanks to all who helped! We had tacos, and delicious homemade salsa (by several of our own famous chefs). Michelle Davis talked about 'spicing up our lives' with our spouse, children, grandchildren and friends.P.S. Remember to put the 'flame' in your life!

Salsa Recipes

Black Bean Salsa

2 med. tomatoes, chopped
2 T. lime juice
1/4 c. green onions, chopped
1/2 t. salt
1 can drained corn (optional)
2 T. fresh cilantro
1 can black beans, rinsed and drained
1 garlic clove, pressed
1/8 t. pepper

Drain and rinse black beans, mix all ingredients together, cover and refrigerate for 1-2 hours to blend flavors. Serve with tortilla chips, or over chicken/fish.

Salsa Recipes

Marie Connell's Salsa

1/2 bushel tomatoes peeled and cored.
Cook on low. Bring to boil. Simmer 1 hour.

Chop the following ingredients and add to tomatoes after they have cooked one hour:
10 Anaheim peppers
6 diced green peppers
6 chopped onions
3 bulbs garlic
5-20 jalapenos (I use one small can)
3 sweet red peppers
2 cups vinegar
1/4 cup salt
2 1/2 cups sugar
3-4 small cans tomato paste

Simmer 6 hours stirring as needed. Process pints 30 minutes or freeze. Can half recipe. Makes 26 pints.

Salsa Recipes

Heather's (Dahl) Famous Salsa

1 can (14 oz) whole peeled tomatoes
1 jalapeno
1/2 bunch of green onions (cut in thirds)
1/2 tsp "Fines Herbs"
2 shakes oregano leaves
1 tsp. salt
2 minced garlic cloves or 1 tsp. minced garlic
15 cilantro leaves
1 shake cumin
1 shake red peppers
The juice from one lime

Drain tomato juice from whole tomatoes and put into a blender. Add jalapeno, onions, and all the herbs. Blend for 3-4 seconds (yes seconds). Add tomatoes and blend for 2 seconds more.

Can be served immediately or chilled for a couple of hours and the flavors will come out even more. ENJOY!

Salsa Recipes

Pat Romney's Salsa

36 large tomatoes skinned and cubed
6 large onions chopped
4 jalapeno peppers chopped
3 yellow peppers chopped
3 buttons garlic chopped (or use garlic press)
1 1/2 tsp. oregano
3+ Tblsp. salt (salt to desired taste)
3 green bell peppers chopped
2 red bell peppers chopped
1/2 cup sugar (or more if desired)
1 cup white vinegar

Simmer on medium heat until desired thickness (probably at least 2 hours). The longer, the thicker it will be. Stir frequently. Put in bottles, put tops on, turn upside down and they will seal themselves.

Salsa Recipes

Mandy Hunt's Bottled Salsa

36-40 large tomatoes (x 2 if using Roma)
6 large onions
4 green peppers
*7 hot or 21 chili peppers
2 TBS salt
1 1/2 tsp. minced garlic (I use the bottled stuff)
1 TBS cumin
1 TBS oregano
1 cup white vinegar
6 cans tomato paste
1/2 cups sugar

Directions: Dice tomatoes, onions, and green pepper. Run the hot peppers (and whatever seeds and veins you chose to leave in) through a blender of food processor, mix with other ingredients and heat thoroughly. Ladle into hot jars and process in water bath. Check extension service for time (I did 20 minutes for pints and about 40 minutes for quarts).

*When handling these peppers, always wear gloves. They will burn your skin and the more veins or seeds you leave in, the hotter your salsa will be.

Salsa Recipes

Merilee's (Parke) Famous Salsa (formerly known as Edith's Famous Salsa!)

4 cloves of garlic
1/2 - 3/4 onion
21/2-3 lbs. of tomatoes
1 bunch cilantro
2 medium sized jalapenos

Boil garlic, tomatoes, and jalapenos until tender. When done, puree the garlic and jalapenos with a little of the water that they were boiled in. Pour into a bowl. Puree tomatoes, and add to the other mixture. Stir together, put lid on bowl, and refrigerate for at least 2 hours. Chop cilantro, onions, and add in. Allow to sit for 1 hour, so that the flavors can mix. Add salt, and chili powder to taste (both kinds of chili powder).

Salsa Recipes

Karen Pedersen's Salsa:

Single recipe makes 5-6 pints or about 3 quarts.

Wash and scald tomatoes. Peel. My family likes smooth salsa, so at this point, I gently puree them in my blender, but this step is not necessary. Cut in quarters if you are not pureeing. Cook for at least 1 hour in a large heavy pot. Skim off juice while cooking.

Chop the following by hand or food processor. I puree these too, not until it is totally liquid, but until it is a nice thick and smooth paste. Be sure to wear gloves while doing your jalapeno peppers. If they are good, hot ones, they will blister your bar hands.

2 large white onions
1 sweet red pepper
2 large green peppers
1/2 medium sized garlic clove, minced
2-4 jalapeno peppers (I love my salsa HOT so I use at least 4 of the hottest peppers I can find. If you leave your seeds in it will be even hotter. I leave the seeds in.)

Mix this in the tomato mixture in the pot and cook down another 45 minutes - 1 hour. The longer you cook it the thicker it will be, but it will also make less salsa.

Then add:
1 Tbs. white sugar
1 Tbs. Brown sugar
1/4 c. apple cider vinegar
6 tsp. salt

Cook again for another 30 minutes. Fill bottles and process * for 10 minutes to seal.

*Note from Karen: I have never processed my jars in the 15+ years I have canned salsa. If you turn them over right after putting your lids on, they will seal from the heat. I just lay out several layers of towels on my kitchen table and turn my jars upside down there and leave them over night. I have never not had a jar seal.