Spring's Roll Recipe

 Spring demonstrates how to make those 
delicious, feather-lite, fluffy rolls.

 

Heather’s / Spring's Rolls

2 ½ cups warm water

2 Tablespoons yeast

2 teaspoons sugar

½ cup powdered milk

½ cup vegetable or canola oil

½ cup sugar

2 eggs

1 teaspoon salt

7 – 8 cups flour

Butter

Whisk together water, yeast, and 2 teaspoons sugar.  Then add the powdered milk, oil, ½ cup sugar, and salt.

Mix together well.  Add flour 2 cups at a time, mixing well between.

Cover and let rise 1 ½ hours.  Punch down.  Divide dough in half and roll out on floured surface.  Place rolls on greased baking sheet.  Let rise again for 30 – 40 minutes.  Bake rolls at 400° for 8 – 10 minutes, or until tops of rolls turn golden brown.  Remove rolls from oven and brush with melted butter.

Cafe Rio Recipes - Courtesy of Spring

Here are the delicious recipes from our 
Ward Dinner held on November 9th

*COOKING NOTES from Spring Beck: 
... I do 2 pork roasts to feed about 25ish people.  The rice I don't actually follow the recipe, I just add chicken broth, dried minced onions, cilantro and the rice into my rice cooker.  It's less oily and way easier.  Oh, and I just cut a few limes in half and throw those in on top of the rice to add the lime flavor and then I pull the cooked limes out after it all cooks.  The beans are very easy and don't really need to cook for 2 hours, about half an hour will do.

CHILI BEANS
4-6 cans of black or pinto beans (2-3 quarts bottled beans)
1 can diced chilies
1 1/2 c. green enchilada sauce
     Place all ingredients in a crock pot, electric skillet or saucepan.  Cook 2 hours on low until flavors are mixed.  (I use a skillet because I only have 1 crock pot and can be cooked for less time if necessary.)

CILANTRO-LIME RICE
1c. rice                     
1/2 chopped onion
1 tbsp. oil                  
2 c. water (or chicken broth - leave out chicken bouillon)
1/3 bunch cilantro      
2 bouillon cubes or 2 tsp. instant bouillon
1/2 tsp. salt               
zest of on lime
     Brown onion & rice in oil.  In blender, combine water/stock, bouillon, cilantro, lime zest and salt.  Blend thoroughly.  Add to rice and bring to a boil, reduce heat and simmer 20 minutes.  When rice is cooked, fluff with a fork and add the juice of 1 lime  (hint:  microwave lime for 20 seconds first)

CAFE RIO PORK
3 lb. pork roast                  
1 can Pepsi, Coke, or Dr. Pepper 
Cook all day in crock pot.  Drain liquid, shred, and add:
 
1/4 c. BBQ sauce                
3/4 c. ketchup
1/4 - 1/2 c. brown sugar      
1 tsp. garlic salt
1 can mild chillies
Mix into shredded pork.



SPICY TOMATILLO RANCH DRESSING
1 Hidden Valley Buttermilk Ranch Packet         
2 c. mayo
2 tomatillos (peel off loose skin)                        
2 c. buttermilk
1/2 bunch cilantro (mostly leaves)
1/2 - 1 small jalapeno pepper (to your taste)   
2 tsp. lime juice (or more if you like)
     Blend ingredients together in a blender or food processor until it is mixed well.  Refrigerate.

Debi P., Brooke, Lillian, Jennifer, Floresa, Nicole S., Deana, Arlene, Melanie

Debi Poulsen
 
Debi was born in Idaho Falls, Idaho and lived there until she was 17-years-old. She is married to Bryan and they have six children and seventeen grandchildren. Debi has an RN Degree and works as a Hospice and Home Health Nurse Case Manager. Debi has traveled to Europe, the UK, Japan, Hawaii, Alaska, Canada, Mexico, and the Caribbean. Her scariest adventure was picking jojoba beans in the 125 degree Arizona Desert!

Brooke Ballstaedt

Brooke was born and raised in California.  She is married and they are expecting their first child, a boy, in August…well so they thought, Baby Wyatt was born July 30th.  Brooke has a Bachelor’s in Biology from BYU and currently works as a project coordinator in the Media Department for the Church.  Brooke once went on a real-life Jungle Boat ride in Costa Rica where she fed wild monkeys!

YuFen “Lillian” Richards

 The house was dark and still as I rang the doorbell, and I debated about just leaving.  I was so happy when the door cracked open a little and there was the sweetest face, quiet voice and very shy smile looking back at me.  Lillian Richards and her husband, Robert were married this summer in the Draper temple. 

Lillian was born and raised in Taiwan where she lived with her parents and two brothers.  After completing the schooling available there, and having been the only one in her family that was baptized, she decided to take a very big and adventurous step for the sake of higher education, and move to UT.  She had been accepted to Utah State, so there it was that she earned her Master's in Accounting, then moved to Salt Lake City where she secured an accounting job.  She had some friends who lived in SLC previous to her coming here, which she was so grateful for.  One friend became especially valuable when she introduced Lillian to another friend, Robert, right before Lillian was making a move to California for a new job.  Lillian said that moving to California was another REAL adventure, since she knew no one there at all when she made the move, and that was pretty frightening!

During her time in CA, not only did Lillian work hard at her new job, but she found that her relationship with Robert, whom she had just met before leaving Salt Lake City, was blossoming and they were involved in a long distance relationship, which itself is not an easy thing to do for an extended period of time.  They finally decided that two years was enough of that and they were ready to get married, which they did in July.  Right now she is not working, and is waiting for her Visa.

One of Lillian's hobbies now is that she is teaching Robert how to speak Chinese, and says that he is getting very good at it.  Lillian has gone back to Taiwan a few times, but now wants to plan to take her husband with her the next time, since her family has not been able to meet him yet.  That is a goal that she hopes won't be very far into the future. 

The short visit I had with Lillian was very remarkable.  She is a shy and quiet about her life, and yet she has done courageous and brave things that many of us would not even think to do. I felt an instant sisterhood in the gospel with her, and could tell that she loves to study the gospel, by the books she has on her table by the couch, I'm sure well used and studied.  We're SO glad you have moved into our ward, Lillian
  

Jennifer Williams

Jennifer was born and raised in Nevada.  She is married and has two boys.  Jennifer has lived in Nevada, Idaho, and Utah.  She has a Bachelor’s Degree in Design and previously worked in management.  She currently is a stay-at-home mom.

Floresa Thurston

Floresa was born and raised in the Philippines.  She is married to Mark and they have four children – David, Nicole, Will, and Sofia.  She is a stay at home mom and enjoys taking vacations with her family.  She reports that every vacation with her family is an adventure – they once returned to the Philippines on a 14 hour flight with a small baby!

Nicole Spencer

Nicole was born and raised in Ogden, Utah.  She attended BYU-Idaho and has a Bachelor’s Degree in Psychology with a minor in Spanish.  Nicole is married and has one son and a new little baby daughter Lillian who arrived on August 1! She is a homemaker and mom.  Nicole and her husband once spent two weeks in the Czech Republic in Prague.

Deana Marie Kenyon

Deana was born in San Diego California.  She grew up in a military family and has lived in Washington D.C., Virginia, Arizona, South Dakota, Guam, and California. Deana served a mission in Paris, France.  She is married and has four children – Madeline, Eva, Patrick, and Jonathan.  Deana has a Doctorate of Pharmacy and is currently working at the Utah Department of Corrections in Draper.  She has 2 cats, 2 dogs, 1 turtle, and 1 parakeet.

Arlene Jennifer Davis

Arlene was born and raised in London, England.  She has lived in Canada, Germany, Fiji, Nevada, Illinois, Idaho, New Jersey, Kansas, Texas, California, and Utah!  She is married and has four children and nine grandchildren.  She has a Master’s degree and teaches 6th grade.

Melanie Ballard

Melanie was born in Murray, Utah and grew up in West Jordan.  She is studying Special Needs Education and works as a reservation specialist for Jet Blue.  She has been to the Dominican Republic and has two cats.  Melanie and Greg are the proud parents of baby Hayden.

Chicken Soup

 Steps to Chicken Noodle Soup
#1.   In large stock pot, cover with water, one whole chicken.
#2.  Sprinkle 3 oz. of chicken bullion granules into water.
#3.  Bring water and chicken to a boil.  Boil for approximately 45 minutes on med/high.
#4.  Check chicken for done-ness by  by cutting with a knife between the leg and the breast bone.  Do the juices run clear?  If not continue cooking for 10-15 minutes more.
#5.  If juices run clear, remove chicken from the pot and set-aside to cool.
#6.  Add cut-up carrots, celery, and onions to stock pot.  Slow boil them for 15-20 minutes or until carrots and celery are easily pierced with a fork.
#7.  While vegetables are cooking, remove chicken from the bone.
#8.   Return chicken to the stock pot.
#9.  Add egg noodles if desired.  Let boil for 10 minutes or until noodles are soft.
#9.  To thicken broth, mix 3/4 cup flour with water to make a medium paste.  Pour flour and water paste into stock pot and stir. May need to repeat this process using less flour/water until desired consistency is reached.