May 2013 Hot Corn Dip, Fiesta Salad, Strawberry Yogurt Cake

To begin the meeting, Lenette showed a flannel bib that she crocheted around the outer perimeter. She used a new cutting blade called the Skip Stitch to make the holes in the fabric to crochet into. The concept is the hemstitch. It worked into a nice project. Good job, Lenette.

Jennie, a new member of our group, showed these two quilts. The top picture is of the Granny Squares block done with Sew Cherry fabric line by Lori Holt of Riley Blake Fabrics. The quilt pictured below is Jacob's Ladder pattern made of the Hello Sunshine fabric line by Riley Blake. It is comprised of half square triangles and four patches. 

Sherry Stafford made a new pillow cover for her couch pillow. She said it is the fourth time that she has covered it. Her mood changes are reflected in the latest fabric she uses!

The above quilt top is also by Jennie. It is the "trip around the world" pattern. She saw it on-line and went from there. She used fabrics that are London themed.

Sherry also showed an afghan  in which she is making good progress. It is a cable stitch. Sherry makes all of her dish cloths. She showed us the cable of cotton string/yarn that she uses and the lovely white dish cloths. 

Kelley made this beautiful baby quilt. Notice the binding is scrappy. The cottons are brushed cottons.

Kelley also made this beautiful wall quilt. It is applique with the needle turn method.

Rachel made this awesome 'Daughter of God' quilt. She designed it, using her sewing machine for the embroidery of the words. The colors and words represent the young women values. She is making three quilts for 3 young women.

Rachel also talked about entering juried quilt shows and encouraged us to do so. There are several opportunities around the valley to enter.

Corrie Munson gave a report on quilt market. She attended the bi-annual event in Portland with a friend. See the next post for details. Thanks Corrie.

Here's the yummy food served with recipes:

Layered Fiesta Salad

1 1/2 cups uncooked long grain brown or white USA rice
1/4 cup canola or olive oil
1/4 cup lime juice
1 tsp. ground cumin
1 tsp. honey
1 garlic clove, crushed
1/4 tsp. each salt and pepper
a few drops of hot sauce
1 red bell pepper, diced
1 ripe avocado, peeled and cubed
1 14 oz. (398 mL) can black beans, rinsed and drained
1 mango, peeled and cubed
1 1/2 cups each corn kernels and diced tomato
1/2 cup chopped green onion
1 1/2 cups grated cheddar cheese
1/4 cup chopped cilantro

Cook the rice according to package directions. Spread evenly on a baking sheet to cool; fluff with a fork. In a jar, shake together the oil, lime juice, cumin, honey, garlic, salt, pepper and hot sauce.

Layer rice, red pepper, avocado, black beans, mango, rice, corn, tomato, green onion, cheese, and cilantro into a straight-sided, glass bowl or trifle dish, or divide among individual glass serving dishes. Drizzle with dressing and toss just before serving. Serves 8.

 Hot Corn Dip:

  2 cups shredded chedder cheese

  1 cup shredded Montery Jack

  2 tbs chipotle peppers in adobo sauce, diced small

  1 small can (4oz) diced green chilies, undrained

  1/2 cup Mayo

  1/4 tsp garlic powder

  1 11oz can of corn, drained

  1 small tomato

  2 tbs cilantro, chopped

  2 tbs green onions, sliced thin

1.     Preheat oven to 350 degrees.

2.     Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.

3.     Bake 20 minutes or until golden brown and bubbly

4.     Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Cheesecake Factory's Corn Cakes

This bundt cake was served for dessert.

Fresh Strawberry Yogurt Cake

YIELD: 12 SLICES PREP TIME: 15 MINUTES COOK TIME: 1 HOUR

Ingredients:

1 cup (2 sticks) butter softened

2 cups sugar

3 eggs

3 Tb. lemon juice, divided

Zest of 1 lemon

2 ½ cups all-purpose flour, divided

½ tsp. baking soda

½ tsp. salt

8 oz. plain or vanilla, Greek yogurt

12 oz. fresh strawberries, diced

1 cup powdered sugar 

Thank You Rachel for a great lunch!