March Relief Society Meeting - She Wore An Apron

We had a good turn out and such a fun time at this month's Relief Society Birthday Meeting. The theme was "She Wore an Apron" and everyone from the ward was invited to bring quilts, doilies, clothing and other antiques that they made or from their ancestors.

We want to thank everyone involved, especially all those who helped sew the wonderful gift everyone received, their own aprons!

Linda Croft and with the help of others put together a wonderful program that helped us remember all the ways aprons were used and the ancestors stories which they came from.

The Young Women, who had recently finished some quilts of their own, proudly displayed all of their hardwork from this last year and a half.

There are a lot of neat pictures from that night so we put them into a collage, click to enlarge and take a look at all the wonderful heirlooms!

Northwood Ward in the News

The Deseret News Thursday, February 18 publication featured a brief article concerning our ward's emergency preparedness seed project.  This item was written and submitted

by Master Gardner Dallas Holmes.   Double thanks to the Wright family for donating the seeds, and to the Holmes family for conceiving and transmitting the article to a proper source.    

 --Linda Croft   

Click the picture to enlarge the article to read, or view the article at the Mormon Times HERE.

STUFFED With Love

This last Enrichment/Relief Societ Meeting was STUFFED with LOVE, among other wonderful things, we want to thank everyone for coming and for the help!!

Sister Croft took these pictures and we thought we would share them with everyone.

Everyone gathered together after being fully STUFFED with a great "STUFF your own Baked Potato Bar".

Amanda Brady gave a great presentation on STUFFING felt play food as toys for kids/grandkids.

Links to felt food how-to's:

Keeper of the Cheerios

Next Holly (Johnson) Evans talked to us about STUFFING our freezer's and our wallets, with tips on premaking dinners. She also talked about the importance of eating dinner together as a family, here is a copy of her flyer below (click to enlarge & print).

Visiting Teaching via E-mail

To receive your most current VISITING TEACHING assignment send an e-mail to
Meagan Waite at WaiteHere[at]hotmail.com.

February Relief Society Party (formerly known as Enrichment)

STUFF your wallets by learning to prepare frozen dinners in a demonstration from Holly Evans:

Stuff some play food with this demonstration from Amanda Brady on how to make felt food:

(image from HERE)

And be STUFFED with LOVE for the wonderful ladies of the ward!

Susan's Caramel Sauce

Here is the caramel sauce recipe I basically made up for the ward party. It is the sauce that was in the apple pie dessert. This recipe is cheap, easy, and takes only 15 minutes to prepare.


Caramel Sauce
makes about 3c. sauce

1 cube butter (1/2 c.)
1 small package (1lb) dark brown sugar
1 c. white sugar
1/2 c. cream
1 c. water
1/2 tsp vanilla
2 drops black walnut extract (optional)

Melt the butter in the heaviest large stockpot you have (sauce will expand about double during cooking). Whisk sugar, water, and cream into the butter. Boil on medium-high heat for 10 minutes, stirring often. Add vanilla and black walnut extract if desired. Cool a little and drizzle over desserts like poached pears or apple pie.


NOTE - Keeps well in the fridge for at least a couple weeks. When ready to serve, simply break up hardened sauce into chunks in a thick saucepan and melt over medium heat. If it gets really hard in the fridge (cooked longer than 10 min or on high heat) you can even cube it to serve as candy!

Sarah and Carol's Creamy Onion Soup (tied for 3rd place!)

This recipe is from the 1944 edition of The Good Housekeeping Cook Book that belongs to my (Sarah's) mother.



(This is their adaption of the recipe)

• 4 cups quartered large onions
  
• 5 Tbs butter, margarine, fat, or salad oil
  
• 1/4 tsp pepper
  
• 4 chicken bouillon cubes
  
• 4 1/2 cups water
  
• 1 cup light or heavy cream
  
• 1 1/2 tsp salt
  
• 5 croutons
  
• 2 Tbs grated provolone cheese

  
  Saute the onions in the butter until golden brown, spinkling them with the pepper while cooking. Dissolve bouillon cubes in the water, then bring to boil. Add browned onions. Continue boiling, covered for 1/2 hour. Then slowly stir in the cream and salt. Place croutons in each individual soup dish, and pour on the soup. Sprinkle cheese on top. Serves 5.
  
  
  
  The French Onion Soup is very similar, and a lot of people like it.