Temple Education

 
I took my kids up to the LDS Church History Museum and Temple Square in Salt Lake City last week. A couple of different missionaries stopped us and told us things about the temple. I've been there many times before, but am no expert in the history. I learned some new things.
 

Did you know that there used to be lights on each of the spires on the Salt Lake City LDS temple and on a crown on the Angel Moroni? Someone had to climb up on the roof to replace them. In 1930 flood lights started to be used and the spire lights eventually weren't used any more and the crown was removed.
 

I thought I'd look it up online to find more information on that and found an article The Salt Lake Temple by Dean R. Zimmerman (New Era, June 1978) that talked about the lights and even more history. Like...did you know that there are two "record stones" that are like time capsules on the temple? One of them is the ball on which Moroni rests and it has several things inside.
 
"The ball or capstone on which Moroni rests is a second record stone. It contains music composed by C. J. Thomas entitled the “Capstone March”; the “Temple Anthem,” with words by C. L. Walker, music by Evan Stephens; a polished brass plate; as well as the Bible, Book of Mormon, Doctrine and Covenants, Pearl of Great Price, Voice of Warning, Spencer’s Letters, Key to Theology, a hymn book, a compendium, and some other works. Also sealed in this record stone are pictures or photographs of Joseph Smith, Hyrum Smith, Brigham Young, John Taylor, Wilford Woodruff, George Q. Cannon, and Joseph F. Smith and a photograph of the Salt Lake Temple as it then stood."
 
I'll let you read the article to find out where the other record stone is in the temple.

Mushroom Turnovers

I have had this recipe so long that I don't even know where I originally found it. The crust is soft and rich and I love the thyme and mushroom combo in the filling. For my daughter's 16th birthday recently, she requested just these mushroom turnovers and a spinach salad. My kinda meal!

Mushroom Turnovers

Cream Cheese Pastry:
8 oz. cream cheese                                          

½ c. margarine
1 ½ c. flour

     Have cream cheese and margarine at room temperature.  Put into bowl and beat together well.  Mix in flour.  Shape into ball.  Chill at least 1 hour.

Filling:      
3 T. margarine                                                  
1 lg. onion, finely chopped                               
½ lb. fresh mushrooms, chopped                     
2 T. flour                                                          
1 t. salt ¼ t. pepper
¼ t. thyme
¼ c. sour cream
1 egg, beaten
 
            Preheat oven to 450º.  Combine margarine, onions, and mushrooms in frying pan.  Sauté about 10 minutes until tender.  Add flour, salt, pepper and thyme.  Stir together.  Add sour cream.   Stir until thickened.  Remove from heat.  Cool thoroughly.
            Roll pastry fairly thin. Cut into 3" rounds.  Place 1 t. filling in center of each circle.  Dampen outer half edge with beaten egg.  Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet.  Cut tiny slits in top of each.  Brush tops with beaten egg. Bake for about 10 minutes or until golden brown. 
           *2 (10-oz.) cans of mushrooms can be substituted for the fresh mushrooms.