August 2009 Newsletter

Back to School!!!!

… seek ye out of the best books words of wisdom, seek learning even by study and also by faith…
- Doctrine and Covenants
Section 109:7

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RS Spotlight Family:

A Big Welcome to the D. Family!!!!

The D. family moved to Kingwood from northern Idaho, where they lived for 16 years.

Dave is a retired dentist who loves history, writing, old movies, and weaponry.

Joanne returned to work as an oncology nurse two years ago after 16 years away from nursing. She loves to read, eat chocolate, and spend time with family and friends.

Charlotte, 19, is attending the university of Idaho, where she is studying social work and plans to be a counselor.

Madeline, 16, loves cheerleading, dancing, playing the piano, and hanging out with friends.

Tanner, 13, loves to swim, ride bikes, play video games, and he also plays the piano.

Liz, the oldest daughter, is in the kingwood 2^nd ward with her husband Luke Faddis, and baby Brooklyn.

The Dortchs are looking forward to becoming a part of the Kingwood 1^st ward family.

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Kay’s Monthly Preparedness moment:

One of the little challenges in maintaining a 3 months’ supply is regularly rotating the canned stuff when we all frankly prefer the flavor of fresh or frozen. We need ideas for preparing dishes our families will enjoy (well, at least eat). Then if ever we must rely solely on canned goods, they will be familiar and acceptable to our resident food critics. The key is to enhance the canned products with fresh and use seasoning to perk then up. The classic Three bean Salad does just that:

1 – 15 oz can cut green beans

1 – 15 oz can cut yellow wax beans

1 – 15oz can dark red kidney beans

1 small chopped green pepper 3 sliced green onions

½ cup sugar 2/3 cup vinegar

1/3 cup salad oil 1 tsp salt

¼ tsp black pepper ¼ tsp dill weed

¼ tsp tarragon

Drain green and yellow beans, drain and rinse kidney beans. Wisk together in a large bowl the oil, vinegar, sugar and seasonings. Add beans and pepper. Chill several hours or overnight. Stir gently a time of two to make sure all gets marinated. Drain off dressing before serving. Top with green onions. 6 to 8 servings. Makes a good side dish of a main luncheon dish with some whole grain bread and cheese.