Thursday, September 29, 2016

Sept. 2016 Homeless Men Bags

We spent the morning at Lenette's home sewing drawstring bags and assembling all of our donated items into each bag. These bags will be given out to the homeless men in the Boise area. Thank you Susan for organizing this, motivating us and having such a great idea. We'll show more pics next time of some of the finished bags. Thank you all who were so generous in your donations with goods and time.
We also had a quick show and tell and a wonderful lunch provided by Lenette and Jean. Thank you, thank you for your home and delicious food.
Next month the Material Girls are going on the road! On Oct. 19-21 we will be going to Jeri's cabin for a quilting retreat. If you would like to go and have not signed up, please get in contact with Jeri to let her know. Bring your projects and UFO's to work on. 

Susan kept track of everything we donated these past few months and brought them all organized and ready for us to fill the bags.

Everyone helped out by either serging, sewing, ironing, cutting cords and burning the ends, threading the cords through the bags, or filling the bags.

Show and Tell

Cindy made this baby quilt for her nephew and practiced her embroidery skills.

Cindy also made this tumbler quilt and used the Accuquilt to make the shapes.

Missy made this cute quilt using fat quarters from the Bread and butter line

Darla made this great quilt she is donating towards humanitarian causes.

This is another quilt Darla will be donating. She used a fusible 4" grid to make this quilt.

Jeri made this bag with her grandkids. It is made using a T-shirt.

Lasagna Soup
Makes 4 servings
Kosher salt
8 ounces lasagna noodles, broken into pieces (about 10 noodles)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1/2 pound hot or sweet Italian sausage, casings removed
3 cloves garlic, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1 15 -ounce can crushed tomatoes
1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
1/3 cup grated parmesan cheese (plus more for sprinkling, optional)
1/4 cup heavy cream or half-and-half
Ricotta cheese, for topping

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
Divide the soup among bowls. Top with ricotta and sliced basil.

Corn Chowder
Corn Chowder

To a sauce pan add about 1 cup ham, ¾ cup sliced celery, ¾ cup sliced carrots, 2-3 Tbsp dried chopped onion, 1 – 1 ½ cups diced potatoes ( I usually use red or Yukon gold.). Cover with water and cook until slightly soft. The vegetables will continue to soften as the soup simmers.

To a stock pot melt 1 cube butter. Add 1/3 cup flour and stir until combined. Add about 1- 1 ½ cups half and half ( I use the fat free.) and cook on med heat until thickened. Add the vegetables including any water remaining in the pot. Add 1 package of frozen corn. Continue to heat. When hot turn down heat to simmer.

If the soup is too thick I add additional half and half or milk. I let the soup simmer for 15 – 20  minutes before serving so the vegetables can finish cooking and the flavors incorporate.

Seasoning – I usually sprinkle in seasoning salt, garlic salt and pepper, a small amount at a time to taste. I also add about 1 tsp sugar and 1 cup of grated cheddar cheese.

Tamara’s Apple Cake

Mix by hand:
  • 4 cups grated apple (Approx. 6 med.)
  • 2 cups sugar
  • ½ cup oil
  • 2 well-beaten eggs
  • 2 tsp. vanilla

Sift together and add:
  • 2 cups flour
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. salt

Optional – add 1 cup chopped nuts

Bake in a greased and floured 9 x 13 pan for 40-45 minutes.
Optional – Bake in a 12 ½  x 17 ½ pan (school district cookie sheet) for 27 minutes.

Serve with warm caramel sauce and a dab of Cool Whip or whipped cream.

Caramel Sauce

1 cup brown sugar
½ cup white Karo syrup
¼ cup butter
½ cup canned milk or cream

Cook over low heat. DO NOT BOIL. (If it curdles, put in a blender.)

This cake freezes well, so you can make it in advance!