Mar. 15th, 2019

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"Rose Garden" Quilt

65" x 65" quilt


• 2 Print Charm Packs (5" Quilt Squares)
• 1½ yds. Blue Fabric by the Yard
• 1¼ yds. White Fabric by the Yard
• 1¼ yds. Fabric for Border
• ¾ yd. Fabric for Binding
• 4¼ yds. Quilt Backing

• Clearly Perfect Slotted Trimmer B
A = 5" - squares charm pack (85 total), dark grey or a dark blue/not navy (8)

B = 5" - 1/2 square triangle squares (make 70)
white yardage and navy yardage - cut into 5 1/2" squares (35 of each color).
Draw line diagonally from corner to corner. Sew 1/4" on either side of that line. Cut on line. = 70
Trim to 5" square

C = 5" - squares pyramid
5" white square(cut 16) and 3"x6" navy (cut 32)
Mark center edge on one side on white square.
Place navy strip so it is just past the center mark and angles to the lower corner.
Sew 1/4" along navy fabric edge to corner. Press open. Repeat to other corner. Press open.
Turn over to white square and trim off navy that extends pass white square.

5" wide border

Arrange (make 2)
All B --navy part of half square (upper left to left of center) and (upper right to right of center)
Border with ((Point of C point out)) in center

row 1 A(dark),B,A,B,A,B,|A(dark)|,B,A,B,A,B,A(dark)
row 2 B,A,B,A,B,A,|C|,A,B,A,B,A,B ((Points of C point up))
row 3 A,B,A,B,A,B,|A|,B,A,B,A,B,A
row 4 B,A,B,A,B,A,|C|,A,B,A,B,A,B ((Points of C point up))
row 5 A(dark),B,A,B,A,B,|A|,B,A,B,A,B,A(dark)
row 6 B,A,B,A,B,A,|C|,A,B,A,B,A,B ((Points of C point up))

(make 1)
center row A,C,A,C,A,C,A,C,A,C,A,C,A ((3 Points of C point left)) ((3 Points of C point right))

2 Border Sides with ((C points to side)) in center

rose garden
rose garden

rose garden
pdf rose garden


Mar. 15th, 2019 05:46 pm
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2 cups Flour + some for rolling out
2 teaspoons Baking Powder
1⁄2 teaspoon Salt
2 Tablespoons Shortening
3⁄4 cup warmed milk
oil (for frying) (at least 3" deep in sturdy pan)


Sift together flour, baking powder and salt.
Cut shortening in until mixture is a rough texture.
Gradually add warm milk.
Mix to form dough.
Knead until smooth.
Cover and let stand for 20 minutes (this will make it easier to roll out).
Start oil heating (desired temp is 375° - 400°).
On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
Cut into 3 inch squares.
Fry a few at a time, turning when golden and puffed up, about 2 minutes, each side.
Drain on paper towels.
Best when served immediately. Serve with honey or powdered sugar, cinnamon. Or slice open and stuff with meats and chile.
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Satisfying Tomato Soup
From scratch, chunky style with grilled cheese sandwich


2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional


In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Grilled Cheese Croutons:

For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich.

Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.

Nutrition Facts
1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Homemade Tomato Soup in Simple & Delicious December/January 2015
tomato soup
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Sweet-and-Sour Meat Loaf
The sweet-and-sour flavor adds a deliciously different twist to this longtime standby


1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 pounds ground beef
1 teaspoon dried minced onion
1 can (15 ounces) tomato sauce, divided
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard

In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.
Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer.
Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts
1 slice: 419 calories, 17g fat (6g saturated fat), 146mg cholesterol, 969mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 28g protein.
Originally published as Sweet and Sour Meat Loaf in Reminisce Premiere 1991
sweet and sour meatloaf
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Tasty Burritos
Crunchy Burritos. They’re even better warmed up the next day in the microwave.

6 servings

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts
1 burrito: 519 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1539mg sodium, 49g carbohydrate (1g sugars, 8g fiber), 27g protein.



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