Next Date is June 6

I've scheduled the Stake Center for June 6 at 9 a.m. for the next freezer meal activity. I hope that date works for most people. I've tried to avoid doing them on Fast Sunday weekend, but the next weekend is right before finals for those who are in class during Spring term. So, hopefully many of you can and will come! Please submit your orders by Monday June 1 either by comment or by email.

Here are the meals we will do:

1. Frozen Strawberry Margarita Dessert: pretzels, brown sugar, nuts, butter, lime juice, orange juice, lemon juice, sweetened condensed milk, strawberry puree, whipping cream, powdered sugar, vanilla
Servings: 8-10

What you need to bring:
• 1 Pie pan or square baking pan
• 1 one-gallon freezer Ziploc bags IF your pie pan fits inside and you want extra freezer protection

2. Steak Fajitas: sirloin steak, lime juice, white wine vinegar, salad oil, oregano, garlic, flour tortilla, fajita style veggies
Servings: 4

What you need to bring:
• 1 pound sirloin steak raw
• 2 gallon Ziploc bags (put meat in one bag and bring the extra)

3. Chicken and Rice Pilaf: chicken breasts, cream of mushroom soup, salt, pepper, paprika, pimientos, chicken broth, white rice, dry onion soup mix
Servings: 4

What you need to bring:
• 4 Chicken Breasts raw – you can do whole or 8 halves for more manageable servings
• 1 baking dish – 9x13 might be too big, but it would work ok

4. Salmon Bake with Pecan Crunch Coating: Dijon mustard, butter, honey, bread crumbs, pecans, parsley, salmon
Servings: 6

What you need to bring:
• 6 raw Salmon fillets – 4 oz each (you could do 2 12 oz steaks or whatever you can find – just enough to fill a 9x13)
• 9x13 pan

5. Tuna Bow Ties: bow tie pasta, cream of chicken, evaporated milk, onion, Monterrey Jack cheese, American cheese, tuna, frozen peas
Servings: 6-8

What you need to bring:
• 2 gallon Ziploc bags