Wow, we had 39 members and guests at both meetings. Isn’t that fabulous? And as usual we had tons of lovelies to drool over and admire. The program this month was Patriotic, so we made coasters, stars, flags, etc. with our red, white and blue yarns/threads. There was a wonderful collection of door prizes, “Thank You” to everyone who brought something! And shall we mention the food?? Lots and lots of yummy treats to please any taste — a big “Thank You” to those who brought food as well.
We all had a really fun time. Remember to let Tammy know if you want to sign up for the retreat this summer, and get your fee to her ASAP. Keep hookin’, ladies and gentlemen, we love to see your projects!
Read the entries below for the rest of the story…
Everyone loved the bunting pattern that Susie K is making, so she sent the name of the booklet it is in:
Coats&Clark 1971’booklet no.213, Fashions for Baby
Thank you, Susie~
We all raved over Sue W’s goodies, so she sent the recipes to post. Thank you, Sue!
Curried Couscous Salad with Dried Cranberries – June
1 1/2 c. uncooked couscous (about 1 – 10 oz. box) or I used Quinoa which is gluten-free.
1 c. dried cranberries (about 4 oz.)
1 c. frozen green peas (I used fresh that had been blanched)
1/2 tsp. curry powder
1/4 c. thinly sliced green onions (or red onions)
1/4 c. finely chopped fresh basil (I used dried this time so used less)
1 can chickpeas (garbanzo beans) drained (I used some that were dried and I cooked them)
1/3 c. lemon juice
1 tbsp. grated orange rind (I didn’t put that in this time)
1 tbsp. water
1 1/2 tbsp. olive oil
1 tbsp. thawed orange juice concentrate
1/2 tsp. salt
1/4 tsp. black pepper
4 garlic cloves, crushed
As you can see, this is not a super exact recipe! I think the dressing is the main thing to get right.
Couscous can be cooked by pouring 2 c. boiling water over it and letting it sit 5 minutes, fluffing with a fork. The quinoa has to be cooked but not long. Follow directions on the package. Assemble all ingredients, mix up dressing and combine. Let it chill for at least an hour to meld the flavors. It lasts in the refrigerator several days. (Unless it gets eaten!)
Chard and Cheese Pie – May
1-1/2 bunches Swiss Chard or Spinach (package of fresh). May use 10 oz. of frozen too.
2 c. cottage cheese
2 eggs, beaten
Juice of 1 lemon
1/2 tsp. salt
1/3 c. Parmesan cheese
1/2 c. bread crumbs or sesame seeds
Wash chard, cut in bite-sized pieces. Cook quickly in heavy pan, add no water, stir constantly until wilted, drain very well. Preheat oven to 350. Beat together 1st 5 ingredients. Stir one cup of this into chard. Put into greased 9 x 9 pan (or double and use 9 x 13 pan) and press down firmly with fork. Spread remaining mixture evenly over top and sprinkle with bread crumbs and paprika. Bake 30 min. or until set. Let stand several minutes before cutting into squares and serving. May be eaten warm or cold.