Grayson Country Quilters in 2001

Janet Wilcox recently found a photo/press release and a few notes on Grayson Country Quilters during the year 2001...

Grayson Country Quilters participated in the following:

• Made two quilts the Clyde Watkins family who had a house fire.
• Entered a float in the 4th of July parade
• The quilt show was Albert R. Lyman Middle School
• Learned to make various patterns for Sampler quilts.  Rosalie Payne and EveLyn Perkins taught many of those workshops. 
• At Christmas, those who wanted to, brought a favorite fabric, and we traded with each other, and made a wall hanging, or runner for the other person using that material, plus others of our choice.  The rest of the guild did a White Elephant gift exchange. 

Guild Meeting – August 15, 2012

Summer Social

 

Norma Madden shows her Pioneer Braid Quilt.  This is the quilt technique we will be learning at our Quilt-a-thon on September 12-13, 2012

 

Shari Guymon exchanging 5 x 7 strips for our Pioneer Braid!

Sidney Christensen made this queen sized Lone Star, which includes a pillow tuck.

Christine Johnson shows us a family heirloom quilt made by her grandmother.

Janet Bradford stitched this quilt together - during the long hours of winter - while working at the Blanding Visitor Center.

Deb Bayles shows off two “Trip Around the World” lap quilts that she made.  Trip Around the World is her favorite pattern.

Tiawna Moses made this baby quilt for Beth Millward

 

The Quilt Guild gave Beth Millward this baby quilt.

 

Pioneer Braid:  5 x 7 Scrap Exchange!

 

 

Kathy Hurst shows the last step of the 2012 Challenge Quilt!

 

Dip for Crackers

Dip for Crackers
by Nicole Brown

2 8 oz pkgs  cream cheese
1 cup sour cream
Bacon bits
Grated cheese
1 pkg ranch dressing mix

  Mix ingredients to taste. Use less cream cheese if a more sour cream taste is preferred.

Fresh Peach Desert

Fresh Peach Desert
(This is my variation on Linda Halliday's recipe)
Janet Wilcox

Crust: 2 c. wholewheat flour (I use hard white wheat)
2 cubes melted butter
½ C. brown sugar.
1 C. rolled oats
Mix until crumbly and pat into cookie sheet.  Bake at 350 for 10 min.

Filling: 2 C.water
1 large pk orange jello (or 1 reg small + 1 sugar free small)
1/2 C. sugar  (omit if peaches are sweet)
2 T. corn starch
Mix and boil til clear, then cool
Add 4+ Cups peaches sliced. Pour over cream cheese filling


Cream cheese filling– spread this on baked crust:
Mix together until smooth:
1 large pkg cream cheese  (I used 1/2 cream cheese & 1 small vanilla yogurt)
½ C. powdered sugar
8 oz of whipped cream

Sweet Potato Salad Recipe

Sweet Potato Salad 
by Debbie Christiansen

5 cups peeled, cubed sweet potatoes or yams
1/2 cup chopped celery
1/2 cup chopped red onion
3 T finely diced bread and butter pickles
2/3 cup homemade mayonnaise
(1 tsp prepared yellow mustard - optional)
salt and pepper to taste

Place cubed peeled sweet potatoes in large pot of cool water; bring to noil and cook for 3-5 minutes or junst until fork tender. Drain in colander, rinse with cold water until cool enough to handle. Drain well and refrigerate for a few hours.

In large bowl, combine remaining ingredients except salt and pepper and mix well. Gently stir in the potatoes, add salt and pepper to taste.  8 servings