Relief Society Birthday

Tuesday evening was our annual Relief Society Birthday Dinner. This year the Relief Society has been focused on its history and the role it plays in today's complex and busy world. Sister Vach showed a beautiful, creative, spiritual, and very interesting slide show focusing on that history. You can click the  image above for the .pdf file of the entire  presentation shown at the activity.

From Sister Vach:

Dear Sisters,

Thank you to all of you who took the time to attend the Relief Society Birthday.  It was so good to be together in such a lovely restful setting and enjoy great food and an enlightening look at the past of this great organization.  We are so fortunate to be a part of such an inspired organization and to know that our responsibilities, while demanding, are the very things that Heavenly Father needs done the most to move His plan forward, so He is ever willing to help us with our problems and concerns.

Special thanks to all the sisters who worked together to put the lovely meal together and to give us such a beautiful environment.  The various place settings were so unique and added such a beautiful feel to the gym!

Also, below please find the YUMMY recipes prepared for us (and served via the Priesthood!) at the dinner:

Chicken Cordon Bleu Casserole

• 6 boneless skinless chicken breasts
• 6 slices of ham
• 6 slices of Swiss cheese
• 1 can cream of chicken soup
• 1/4 c milk
• 1/2 c butter, melted
• 2 c seasoned croutons

In greased casserole dish, layer chicken breast, ham, and cheese. In small bowl, mix soup with milk. Pour over chicken. In another bowl, mix melted butter with croutons. Pour croutons over the top of the casserole.

Bake at 325 degrees for 1 1/2 hours.

Simple Balsamic Vinaigrette

• Ingredients
• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.