Tips for making self-binding napkins, blankets, etc using technique by Jennie Doan from Missouri Quilts.
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Stephanie Walk's Black Bean Corn Chowder is posted below. Keep scrolling!
Cutting: Flange cut 2 inches wide plus length of binding needed for quilt Binding cut 1 3/8 inches wide plus length of binding needed for quilt
Sewing flange strip: *place binding on top of flange with right sides facing each other *Sew right sides together 1/4 inch seam allowance on one edge Press: Press 1/4 inch seam toward binding - pressing flat = 2 7/8” plus length of binding needed Fold in half - wrong sides together and press Sewing: Attach binding to BACK of quilt with the flange facing the back of quilt just as if you were sewing a regular binding on the quilt. When attaching the strips do the way you usually attach binding together. Press - to front and sew in the ditch - sewing in the seam where binding and flange were sewed together. Note you can change the width of binding and flange to give different sizes for the flange. Remember to sew with matching threads on the front and back.
Brown meats, drain & set aside. Add onion to same pan and cook until tender. Add combined sugars, ketchup, barbecue sauce, mustard, molasses and seasonings; mix well. Add beans and mix gently.Pour into casserole and bake at 350º for one hour.(I cooked mine on low in the crockpot for 4 hours) Makes 10-12 servings. INGREDIENTS
1.In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom. 2.In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing. 3.Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts, cranberries and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps. ***This recipe was in Epicurious, but the amounts and suggestions from reviews have been incorporated*** Each year, NEORQC offers educational grants. Any ideas on how we might use such funds to reach out into our community?
1 1/4 cups rice ( not Minute Rice)
1 can beef consomme 1 can onion soup 1 jar or can any style mushrooms, drained, I use sliced. 1 stick butter or margarine Parmesan cheese (optional) I used the cheese on mine Combine all ingredients except butter in a 2 qt casserole dish. Dot with butter. Cook, covered at 350 degrees, 30 minutes, Stir, Cover and cook 45 minutes longer. Yield 6-8 Servings. Enjoy, Very easy. Carol
We are very excited about Memory Makers taking part in our promotion for The Quilt Pattern Magazine and especially pleased to give your guild members a free, introductory subscription. This is what your members need to know to obtain their free subscriptions.
• Their guild code. GC13A • Their guild's name. Memory Makers Quilt Guild • This offer is for new TQPM subscribers only With this information ready, they can request their free subscription at http://www.quiltpatternmagazine.com/program/FreeIssues/member.html or go to our website at http://www.quiltpatternmagazine.com and click the red pincushion. This offer is for new TQPM subscribers only and expires on November 30, 2013. |
AuthorCathy and Beth are keepers of the comments Archives
May 2023
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