October 2015 Departing Missionaries

New October Missionaries with Their Trainers

A group picture of all the new missionaries with their trainers and the Griffin's

Elder Ashcraft with his trainer Elder Webster and the Griffin's 

Elder Bauer with his trainer Elder Lusk and the Griffin's

Elder Bingham with his trainer Elder Fillmore and the Griffin's

Elder Gentry with his trainers Elder Anderson and Elder Campbell and the Griffin's

Elder Hatch with his trainer Elder Johnson and the Griffin's

Elder Lavemai with his trainer Elder Williford and the Griffin's 

Elder Meza with his trainer Elder Reyes and the Griffin's 

Elder Richards with his trainer Elder Hill and the Griffin's 

Elder Wiser with his trainer Elder Boulton and the Griffin's

Hermana Albrechtsen with her trainer Hermana Akina and the Griffin's

Sister Doty with her trainer Sister Ensign and the Griffin's

Sister Wallace with her trainer Sister Eckhardt and the Grffin's 

October 2015 New Missionaries- First Contacting Experience!

On the first night in the area, we like to help the new missionaries dive right in by sending them out contacting with some of their leaders! Here were this transfer's groups:

Elder Adams, Elder Bingham, Elder Lavemai

Elder Anderson and Elder Gentry

Elder Campbell, Elder Wiser, and Elder Bauer

Elder Daines, Elder Morales, Elder Ashcraft, Elder Richards, and Elder Meza

Elder Higley and Elder Hatch

Hermana Akina, Hermana Albrechtsen, and Hermana Francom

Hermana Taylor, Hermana Nelson, Hermana Miller

Sister Gallup, Sister Carver, and Sister Doty

Sister Porter, Sister Wallace, and Sister Woolley

Chicago Pizza

The first night in the mission home, the new missionaries have Giordano's Deep Dish pizza to welcome them to Chicagoland! Here is a copycat recipe so you can experience something new with your new missionary:

Copycat Giordano's Deep Dish Pizza

Serving Size / Yield

8 servings

Ingredients

• 4 C. flour
• 1 2/3 C. water
• 3/4 C. canola oil
• 3 tsp. yeast
• 2 tsp. sugar
• 2 tsp. salt
• mozzarella cheese (lots)
• Your pizza toppings
• Classico brand ground tomatoes

Directions

Put all dough ingredients into kitchen aid mixer.  Mix for 1 minute. Let rise for about 6 hours or so. Punch down, then cover and let the gluten relax for 10-15 minutes or so. Cut about 1/4 of the dough off and set aside.  Roll rest of dough out to size needed to cover bottom and sides of pan. Add cheese and toppings.  Roll the smaller dough ball out very thin and place on top of toppings.  Pinch together with bottom crust as best as you can.  Spread sauce on top. Bake at 450 F for around 30 minutes. Take out when crust begins turning golden brown and sauce has softened.

If you are a more experienced cook, one of our Women's Auxiliary Services Sisters Sister Rungaitis from California grew up in this mission, and her favorite Chicago pizza is Uno's. 

Sister Holt, Sister Rungaitis, and the Griffins

Here is an Uno's copycat recipe!

Pizzeria Uno Chicago Deep Dish Pizza

INGREDIENTSNutrition

SERVINGS 8UNITS US

Pan Dough

• 1cup warm tap water (110-115 degrees)
• 1⁄4ounce active dry yeast
• 3 1⁄2cups flour
• 1⁄2cup course ground cornmeal
• 1teaspoon salt
• 1⁄4cup vegetable oil

Pizza Topping

• 1lb mozzarella cheese, sliced thin
• 1lb Italian sausage, removed from the casing and crumbled
• 1(14 1/2 ounce) can diced tomatoes, drained
• 2garlic cloves, peeled and minced
• 5fresh basil leaves, chopped fine
• 4tablespoons grated parmesan cheese

DIRECTIONS

1. Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
2. Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon.
3. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
4. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size.
5. Punch it down and knead it briefly.
6. Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan.
7. Let the dough rise 15-20 minutes before filling.
8. Preheat the oven to 500°F.
9. While the dough is rising, prepare the filling.
10. Cook the sausage until it is no longer pink and drain the excess fat.
11. When the dough has finished its second rising, lay the cheese over the dough shell.
12. Distribute the sausage and garlic over the cheese.
13. Top with the tomatoes.
14. Sprinkle on the seasonings and Parmesan cheese.
15. Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer.
16. Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done.
17. Serve immediately.

Enjoy! All of this pizza is how we keep meat on our bones to keep us warm during the winter.

Basketball with the President

Basketball With President!