S: Hospitality Committee
BC: "You are all the best of the best, I have been forever changed by working with you, I count you all as dear friends, and yes, the Giffords will see you in the Temple. Love to all, be aware of all the small and simple blessings that have occurred, and will yet occur because of your faith, and service. Love you, Kathy"
FC: Brigham City Temple Open House | 2012 | Hospitality Committee
1: Brigham City Temple Hospitality Committee
2: Day 1 | 890+
4: Linda Zito | Kathy & Jesse Gifford | Cali Bywater
5: Cali Bywater | Cali Bywater | Cali Bywater | Christine Ward | Jeff & Michelle Jeppsen | Tina Brazelton
6: Frank Brazelton | Emily Hardy | Leland Ward | Karen Munns
7: LaNae Shaw | Monte Munns | Karen Munns
8: Marilynn Stewart | Beth Allen
9: THE RECEPTION AREA
10: Media Day | Day 2 3,400+
13: President Preston & Matron, Louise Checketts
15: Behold is matter unorganized!
16: Day 3 | 1,900+
17: HAPPILY EVER AFTER...
18: Day 4 | We got organized! | 1,200+
20: Day 5
22: Last night I completed a fabulous week of serving at the Brigham City Temple. I have been on the hospitality committee serving the VIP (General Authorities, Media, politicians, etc.) a variety of delicious foods. We even had peach tarts. We probably served close to 9,600+ people. Since Monday I have been at the temple from 12 to 13 hours each day. My body screamed with pain but my spirit screamed with joy for the wonderful opportunity I had to serve others. It was an incredible experience that I will cherish forever.- Beth
23: Miracle of the Water
24: Planning for the general public open house
25: Open House
26: Water, water everywhere!
27: One question- what is wrong with OATMEAL RAISIN?
28: Signs of the Times
30: "Feeding the 5,000"
35: THE RECEPTION SITE | "I want to thank you for the wonderful meal you fed our youth and crew for the Celebration. You had it set up perfectly. The lines flowed so quickly & the food was delicious. The location turned out to be perfect as well. With the security to help the youth, I feel you made the right choice for the luncheon. Thank you for the many hours of work you have put in to make this all possible!" Beverly Yates
36: Cali's Butter Spread | 1 Cup butter, softened 1 small onion, very finely diced 2 TBLS poppy seeds 3 TBLS Dijon mustard (I have always used spicy brown mustard) 2 tsp Worcestershire sauce According to the recipe, this will cover 60 of the "Hawaiian" dinner rolls.
37: Kathy's Chicken Salad Chicken tenders cooked and diced (I like to use tenders because it doesn’t take as long to cook- don’t cook too long or the chicken will be dry.) Season with seasoning salt and bake them, although there is nothing wrong with using a frying pan. Red or green grapes (red is best for color) Cut larger grapes in half- if they are tiny leave them whole. Green onions- cut up using the green part, as well, for color. Almond slices Mayo/salad dressing 2/3 cup mayo and 1/3 cup salad dressing 1 squirt of mustard- literally 1/4 cup granulated sugar Lemon juice to thin Note: All of these amounts are added according to how it looks. It’s how Kathy cooks!
38: Beth's "Famous" Nut Balls | 1/2 pint whipping cream 2 cups sugar 1 cup brown sugar 4 Tablespoon butter 3 Tablespoons corn syrup Butter the inside of the pan with 1 Tbls. butter. Place cream, sugar, corn syrup in the kettle and stir until sugar is well moistened. Place over low to medium heat and stir until sugar is completely dissolved. Cover until mixture comes to a boil. Remove lid and cook to soft ball stage 230 degrees. Add 1 teas vanilla and 1/4 tesp rum flavoring. Pour onto a marble slab to cool or a buttered pan. Let cool until it is not hot or too cold to the touch. Beat until you have a creamy mass. I put ice in a mixing bowl while the candy was cooling. Once it was cooled, I dumped the ice out and replaced it with the candy. With the dough hook on I kneaded the candy until it lost its gloss. It takes about 15 minutes. If the candy goes hard quickly start kneading it with your hands to soften it. Roll the fondant into small balls. Dip in melted chocolate and then into chopped roasted almonds. I chopped the almonds in a blender then I placed them on a cookie sheet. I placed them in the oven at 350 degrees. Every 10 minutes I stirred them to prevent from burning. It took about 30 minutes to roast.
39: Turkey Wraps 8-10 10”-12” flavored tortillas 2-8 oz packages cream cheese 1/2 cup crushed pineapple Mix cheese and pineapple in mixer until cheese is smooth. Spread cheese on tortillas- not too thick but be sure and get to the edges of the tortilla. Shredded cheese- about .5 oz per wrap Turkey slices- about 2 slices per wrap Spring mix, spinach, cilantro about 12 pieces of greenery With the tortilla in front of you, spread lightly the shredded cheese just in the middle. third of the tortilla from end to end. Sprinkle the green onion lightly down the center of the cheese. Lay turkey slices down the center of the tortilla. Lay the spring mix or spinach or both down the center as well. Add cilantro as desired. Beginning at the edge nearest you, begin to roll the tortilla, when you get about in the middle make a swipe of the cheese mixture to help keep things in place and continue rolling to the end.