October Announcements

Oct 10 - Empty Nesters at Craig and Sharon Sommerfeldt at 7pm

Oct. 11 is ward temple night.  Please meet in the chapel at 7:15 for the 7:30 session.  If you are not able to go to the 7:30 session you can go at any time that fits your schedule.

Oct. 13 at 7pm we are invited by D5 to a joint meeting with all three wards in our building.  It will be a class on Teaching Children About Virtue and the Law of Chastity, taught by our Stake YW President, Jean Bavender.  The class will be helpful not only to mothers and future mothers, but Sunday School, Seminary, and Youth Leaders as well.  It will be held at the church.  There will be a nursery.

Please join us at the church on Oct. 18 for a Fall Soup Supper and an evening of sharing our love for one another.

Oct. 29 & 30 will be a Ward Family Weekend of service, food, fun, and worship.  More information to come.

Oct. 29 - Chili cook off and Trunk or Treat at the church, 5 - 7pm!

Announcements

Sunday, Sept. 18th--New Member Welcoming Social--6pm at the Bishops--510 E. Tripp, Sunnyvale--All are invited to attend--Please bring a snack to share!

Saturday, Sept.24th--Relief Society General Broadcast--Light dinner served at 5:30pm at the Stake Center followed by the broadcast at 7pm!

Roasted Corn and Black Bean Salad

This is the recipe Dorothy made for book club that everyone loved...

ROASTED CORN AND BLACK BEAN SALAD

Roasted Corn

•          1 (1 pound) pkg. Frozen extra sweet whole kernel corn, thawed

•          2 to 3 T. oil

Dressing

•          1 T. kosher or salt

•          ¾ tsp. cumin

•          6 T. fresh lime juice

•          5 T. oil

•          2 T. cider vinegar

Salad 
            1 c. chopped fresh cilantro
             ½  chopped red onion

3 Italian plum tomatoes

2 jalapeño chilies, seeded and chopped

1 red bell pepper, chopped (1 cup)

1 tsp. minced garlic

2 (15 oz.) cans of black beans, drained and rinsed 2 large avocados, cut into ^1/2 inch pieces

1 or 2 Mango

Garnish

•          red leaf lettuce

•          fresh cilantro sprigs

Heat oven to 450°. In medium bowl, combine corn and 2-3 T. oil; toss to coat. Spread corn in ungreased 10-by-15 inch baking pan. Bake 18-22 minutes or until corn begins to turn light golden brown, stirring every 5 to 10 minutes. Cool 10 minutes.