August Spotlight Ellie Campbell

Ellie was born in Salt Lake City, Utah but moved to Scottsdale, Arizona when she was six and claims that as home. She met Robert Campbell at BYU and they were married in the Mesa Arizona Temple on December 22, 2007. Ellie will begin a teaching internship this fall and will be teaching 1st grade at Art City Elementary School. Robert is currently studying Mechanical Engineering at BYU and they have spent the summer apart because he has been working for Raytheon in Tempe, Arizona. The things that are most important to her are her husband and family and the gospel. If she had a free day to do whatever she wanted she would go on a run, play the piano, spend time with her husband, and watch a movie. In that order too! She loves to cook and try out new recipes. Ellie says that she has not had a lot of time for hobbies since she has been finishing up school but now that she is done she hopes to learn sewing, decorating, painting, tae bo, and tons of others.
Butterscotch Blond Brownies:
½ cup butter
2 cups brown sugar
2 eggs
2 cups flour
2 tsp salt
1 tsp vanilla
1 cup pecans
1 cup coconut
1 cup butterscotch chips

Mix in order of ingredients and bake at 350 degrees for 25-30 minutes. Great with cream cheese frosting made from butter, cream cheese, and powdered sugar to taste.

Asian Cooking Group

Last night we had the great opportunity to learn how to make California Roll Sushi from Rhonda Bake. I was very fun and very yummy! For those who couldn't make it this time I have included the recipe/instructions and we hope to see you at our August cooking group.

Perfect Sushi Rice:

2 cups uncooked glutinous white rice (sushi rice)
3 cups of water
1/2 cup rice vinegar
1 tbs vegetable oil
1/4 cup sugar
1 tsp salt

Directions:
1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2. In a small saucepan, combine the rice vinegar, oil, sugar, and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Directions for California Rolls:
1. Use sheets of seaweed that can be purchased from Walmart, Many lands, Chows or another ethnic food store. Cover the seaweed with a layer of the sushi rice (see above).
2. Put thin strips of vegetables of your choice on top of the rice (cucumber, carrots, avocado, etc) then put fish crab or whatever else you choose to put in it.
3. Roll everything using bamboo or plastic wrap. Eat with soy sauce or refrigerate until time to serve.

July Spotlight Julie Smith

Julie grew up in Spanish Fork, Utah but has also lived in Texas and California. She was in the Air Force as a medic and now works as a Registered Nurse at a care facility helping people with special needs (she works graveyards!). She met her husband Mike when they both worked at the Spanish Fork Shopko while they were both in high school and although they did not hit it off right away they eventually married and now have a 6 year old daughter, Lea. Julie enjoys jogging, playing tennis, and watching movies, especially her favorite movie The Notebook. She likes to eat out and her favorite types of food are Mexican and Indian.

Honey Curried Chicken:

1 1/4 cup Honey
1/4 cup mustard (regular or Dijon)
3 tbsp butter
1 tsp Currie powder
1 tsp salt
1lb boneless skinless chicken breast

Mix all ingredients except chicken and heat in a saucepan. Once warmed pour over the chicken in a baking dish and bake at 350 for one hour. Half way through turn the chicken over and baste. Serve with rice.

June Spotlight Rebecca Otte

Rebecca is from Phoenix, Arizona but has lived in Panama, Costa Rica, Bolivia, Spain, Virginia, Nairobi Kenya, Colorado, and Utah because her father was a diplomat for the U.S. government. She graduated from the International School of Kenya (high school) in Africa. She never served a mission but said that growing up in different countries was like serving a mission because there were opportunities to have missionary experiences. She met her husband Paul Otte when they were in the same ward at BYU and they were married on December 16, 2000 in the Timpanogos Temple. They now have two children, Hans Friedrich who is 3 years old and Liesl Isabel who is 9 months old. She is good at playing the piano, the clarient, and she speaks three langauges. Some of her hobbies include playing the piano, scrapbooking, singing, watching movies, and going to the park with her children.

Chicken and Noodle Casserole:
Boil 3-4 large bonless skinless chicken breasts about 15-20 min.
Cut into bite size pieces
Boil 1 box (about 12-16 oz) of Rotini Pasta until al dente or almost done
In a Seperate bowl mix:
1 cup sour cream
2 cans cream of chicken soup
the cut up chicken
noodles
When you are ready to bake
Mix 1/2 cup butter and 2 cans of chicken broth
Pour 1 box of chicken stuffing over the noodles, then the broth mixture on top of that
Bake at 350 degrees for about 30 min