News in Liberty, MO
- Former Liberty Stake President Called as General Authority: Jeremiah Morgan to serve
- Trek 2026: Trek Rewards - Find out more!
- Light of Christ: Easter concert brings out church & community
- Liberty Jail Tour & Testimonies: Two faiths come together to commemorate shared beginnings
- It’s All Fun & Games: Stake youth committee holds fun activity for younger youth
- Royals Game - April 9, 2026: Just Serve/LDS Family Night
- Be Part of History - America 250: Volunteer on April 23, 2026, at Harvesters
- Step Right Up: Doniphan Ward young women throw carnival for camp fundraiser
- Hello Again: Hodge Park member sees old friend unexpectedly at church
News - Worldwide
Features
- Church & State: Six Liberty Stake members visit Missouri State Capitol
- Faith Friends Feature: Missouri House Chaplain is a Uniter
- Called to Research: An inside look at the new Church hymnal and how a member of Liberty Stake is playing a big part in it
- Exodus to the Frozen Mississippi: Our family participated in an annual Nauvoo tradition
- Recipe Exchange: Summer Salads & Dips
- Saint on the Street: What’s your fav LDS/Come Follow Me-based podcast and why?
Community Outreach
Missionaries
Summer Salads & Dips
Liberty Recipe Exchange
We’re asked for your favorite summer salads and here are the responses.
Click on the links below and let’s get cooking!
Next month: Send us your favorite bread recipes?
Dill Pickle Salad
Submitted by Amy Holt
Ingredients
Directions
- Place the cooked, cooled macaroni into a large mixing bowl and set aside.
- In a smaller bowl, add the mayonnaise, sour cream, dill pickle juice, Dijon mustard, sugar, ground black pepper, salt, and garlic powder. Whisk to combine.
- Add the sauce to the macaroni and stir well.
- Next, add the fresh dill, chopped dill pickles, green onions, chopped parsely, and cheese to the bowl of macaroni and toss to combine.
- Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours.
Cowboy Caviar
Submitted by Lori Garcia
Ingredients
Dressing
Directions
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
- Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
Almost-Famous Corn Salsa
Submitted by Lori Garcia
Ingredients
Directions
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Mediterranean Salad
Ingredients
Balsamic Vinaigrette
Directions
- In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley
- Pour the vinaigrette over the salad and toss to combine.
Copycat Chicken Salad Chick
Ingredients
Directions
- Begin by adding water to a large pot. Add the chicken tenderloins into the water. Bring the water to a boil.
- Once the water has come to boiling, reduce the heat to low and cover the pot. Cook for -10 minutes. Do not overcook or the chicken can become rubbery. The chicken should register at 165 degrees with a. Meat thermometer.
- Once the chicken is done, remove it from the water and let it cool. use two forks or use a stand or hand mixer to shred the chicken in a large bowl.
- Next, use your food processor to dice your celery into fine pieces.
- Add the mayonnaise, ranch, and seasoning to the shredded chicken. Stir well.
- Stir in the celery, cheddar, bacon bits, and green onions.
- Serve with bread, crackers, or on a salad.
Send us your favorite bread recipes!
Calling all cooks, bakers and recipe makers! We’re starting a Liberty Recipe Exchange. Share with us your favorite recipes and we’ll share them with our church members and our community at large.
Send us your recipe (and bonus points if you have a picture of your recipe or you and your recipe as well.)
Do you have to be a member of our church to share? No way! We love all God’s children, and all their recipes!