At our last Relief Society Activity on June 9th, we had our Summer Salad Buffet and Get To Know You BINGO. We had a warm up round of BINGO, then had a word of prayer to start the dinner. Each sister brought delicious and salads, and all were unique and different. To finish off the night we had yummy ice cream sandwiches.
Two sisters brought their salad recipes to share. They are written out at the end of this post. Check them out.
It was a fun night getting together.
In line for the buffet.
The Delicious Salads:
The tables were nicely decorated.
Relief Society President, Karen Moeller, gave a presentation about the new Visiting Teaching Layout in the Ensign. Check out the website for more information
Ariza and Teri Zubia.
Isabel Heber, Gloria and Elizabeth Heber.
Melody, Yvonne Millar, Nancy Elkins, and Annette Weber.
Connie Waldram and Lydwina Talataina
Donna Wagstaff, Nancy Griffin, and Veone St. John.
We were happy the Young Women joined us. We love their smiles.
Elizabeth Gregory, Lizabelle Talataina, Autumn Thach, Ashley Tanielu and Anna Rogers.
We played "Getting to know you BINGO". The ladies had to go around and fill in the blanks by asking different sisters if they played piano, had a garden, liked to quilt etc.
Teri Zubia was our 3rd place winner at Bingo.
Isabel Heber was the 2nd winner.
Connie's second win at Bingo. First place (again).
Summer Salad Recipes:
June Salad
By Connie Waldram
1 small box of Angel Hair pasta, cooked and rinsed
1 bottle Lite-house Ginger Sesame Dressing
1 TB Supreme Salad seasonings
1 jar artichoke hearts drained and rinsed
¼ Cup each of red and green bell pepper, diced
1 small can black olives, sliced
1 can water chestnuts rinsed and drained
1 shredded chicken breast or 1 C. shrimp
½ Cup Shitake mushrooms, sliced
¼ to ½ Cup walnuts, pecans, cashews or almonds
Add ½ Cup fruit (strawberries, mangoes, mandarin oranges)
Scallions are optional
Combine first 3 ingredients and refrigerate overnight in air tight container. Before serving toss remaining ingredients.
Asian Chicken Pasta Salad
Goldie Mayry
Salad:
2 cups chicken, cooked and shredded or cubed
1 16 oz box bow-tie noodles, cooked aldente and drained
1 cup carrot, finely chopped
1 cup celery, finely chopped
2/3 cup green onion, finely chopped
2/3 cup toasted almonds, sliced
1 can Mandarin oranges, drained
1 bag of spinach or 5-6 cups, loosely packed (I roughly chopped mine because the leaves were large.)
Chow Mein noodles for garnish and crunch
Dressing:
Once dressing is mixed, divide in half. One half for marinating the chicken and pasta the night before and the second half to toss with the completed salad.
2/3 cup soy sauce
2/3 cup rice vinegar (I used seasoned with garlic)
2/3 cup oil
4 TBSP sesame seeds, toasted
4 TBSP Sugar
1 tsp salt
1/2 tsp pepper
1 tsp of fresh grated ginger or1/2 tsp ground ginger
The night before serving the salad, cook the pasta al dente, drain and combine with cubed chicken and one batch of dressing. Toss well. Refrigerate in an air tight container or large zip lock bag over night. You could also save time by preparing chopped veggies the night before as well.
In a VERY large bowl, just prior to serving, combine noodle meat mixture, carrots, celery, green onion, mandarin oranges, toasted almonds, spinach and the second batch of dressing. Toss to coat. Add chow mien noodles to mixture if desired or just sprinkle some on individual servings.
