Monday, December 31, 2012
Friday, December 28, 2012
SHOW & TELL!
Shari Guymon shows her pioneer braid table runner
Debbie Christiansen showed her Challenge Quilt!
Gayle Shumway showed us ties that she’d been making for her grandchildren….
and Kaiden Millward modeled a tie for us!
Jeri Montella showed us the ‘only’ quilt she made this year!
Annie Charles showed us two different quilts she made for grandchildren!
Kathy Hurst shows us a her beautiful BBQ (Big Block Quilts).
Kathy won the 2 1/2 Christmas strip game last month and showed us how she used her strips to create this fun Christmas lap quilt.
Norma Madden shows off her darling Christmas vest that she made many years ago.
Friday, December 21, 2012
Thanks to Beth Millward, Tiawna Moses, and Nicole Brown for planning our Christmas Party. What a fun evening!
Show and Tell
Shari Guymon shows off her whale quilt. She shipped it the day before Quilt Guild, but Gail Glover took pictures of the finished quilt!
Shari also shows her pioneer braid table runner!
(As Sidney forgot her camera, the rest of the pictures will be posted when the individual emails me the pictures.)
Thursday, December 20, 2012
1 cup chicken broth
3 cups of vegetables (For Wednesday evening I used broccoli, asparagus, carrots and celery)
3 TBSP flour
1/4 cup butter
2 cups milk
1 cup cheese
8 ounces of sour cream
Boil and vegetables and chicken broth for 20-25 minutes until soft. Pour in a blender and blend together. In the same pan you cooked the vegetables and chicken in, melt butter and add in the flour. Add in the milk and cook until mixture thickens. (Do not boil!) Add in the pureed vegetables, cheese, and sour cream and heat until warm.
I usually double the recipe so we have leftovers for a day or two!
NOTE: For an extra delicious taste, cook bacon with the vegetables and chicken broth. It adds a wonderful flavor!
1 Tbsp. olive oil
1 lb. boneless chicken
½ c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina
Add oil to large pot over medium heat. Add chicken; cook thoroughly;
set aside. Add onions and garlic; saute’. Add broth.
Separately, combine masa and 2 c. water in bowl. Whisk until
Add masa mixture to pot. Add remaining water, enchilada sauce,
Velveeta cheese, and spices. Bring to a boil. Shred chicken and add
to pot. Reduce heat to simmer for 30 minutes. Garnish with: cheese,
tomatoes, avocadoes, sour cream, corn chips.
1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
½ tsp. cumin
3 c. water