Links to Quilting Sites

Past Programs:

Sharon Schamber
Sharon is a Houston award-winning quilter and author. She won 2005 Best of Show at IQF Houston and at 2006 AQS Paducah.  There will be a program and workshop on Piece-lique. Visit Sharon’s website at www.sharonschamber.com

Ellen Lindner was the guest speaker at our August 2006 meeting.  Visit her website at www.adventurequilts.com.

June-Holiday Quilt
***Flyer PDF  and  Quilt Photo (large image)

May 18, 2006 Sunny Bunny Designs www.sunnybunnydesigns.com

 

Ladies of the Lakes Resources

Recipes from the Cookie Retreat

Spinach Artichoke Dip
1 (10oz) box chopped spinach (thawed and squeeze dry)
1 (12 oz) jar artichoke hearts (drain and chop)
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar Cheese
salt and pepper to taste
Heat oven to 400 - combine ingredients and place in oven safe baking dish. Bake until lightly golden and heated through. Serve with chips or bread.

Three Bean Salad
I cheated and used all canned beans. However, if you wish, you can cook fresh beans to el-dente. I do this about 1 or 2 days prior to serving so they can soak up the flavors. Green beans, wax, beans, & kidney beans. Rinse and drain. Combine with chopped green bell pepper and onion. About 1/2 cup each. Whisk together, or shake, shake, shake in a covered jar. 1/2 c vegetable oil, 1/2 c red wine vinegar, 3/4 c sugar. ( I used less than 1/2 cup) season with salt and pepper to taste.

White Chilli
4 c cooked, chopped chicken 6 c chicken broth
2 cans white beans 1 chopped onion
2 cloves garlic, minced 2 cans green chilies
1t oregano 1t cumin
1t ground red pepper
Simmer about 1 hr. - add 8 oz. Monteray Jack cheese-stir until melted. Serve with additional cheese and sour cream.

Spagetti Pie
l lb. ground meat(beef or turkey-brown & drain) 1 onion diced
2 can Campbell's tomato soup + 2 cans of water 2 minced garlic cloves
1 small tomato paste 2 bullion cubes (beef or veggie)
1 lg. box of mushrooms (saute first) sliced or whole either 1 chopped green pepper
Simmer for 30 min. then 3/4 lb.of american cheese (save 3 or 4 slices to cut diagonal and decorate the top before baking)
1 lb. of spagetti cooked, then mix the pasta & sauce in 2 greased casserole dishes & garnish with the slices you cut diagonal & bake for 20 min. at 350. or until cheese has melted. This serves about 10 - so you can freeze the second casserole before baking.

Cornbread Salad
To Make Cornbread: 3 c. buttermilk 2 eggs
2 c. yellow cornmeal 1 tsp baking powder
1 tsp baking soda 1 tsp salt
½ c chopped jalapeno peppers
Preheat oven to 450. Spray bottom and sides of 10” cast iron skillet and heat in oven. In bowl beat buttermilk and eggs, beat in rest of ingredients and pour into hot skillet. Bake 20 min or till lightly browned.

Dressing: 1 pkg ranch style salad dressing mix
1 c mayonnaise
8 c. sour cream Mix these ingredients together.
Put Salad together: 1 recipe cornbread
2 (16 oz) cans pinto beans, drained
3 c. shredded cheddar cheese 3 large tomatoes, chopped
½ c bell pepper, chopped ½ c green onion, sliced
½ c chili peppers, chopped 1 ½ c. bacon pieces
1 (15oz) can corn, drained

Place ½ of crumbled cornbread in bottom of LARGE container. Top with ½ of beans. Follow with ½ of cheese, tomatoes, peppers, onions, chili peppers,, bacon, corn and dressing mixture. Repeat again, ending with dressing mixture. Cover and chill at least 2 hrs before serving.