Remember We will be CLOSED on Saturday Oct 13th
because we are going to Stitches in Baltimore.
If you are on the bus going to Stitches- we
will be leaving promptly at 9am! The bus will be leaving Baltimore promptly at 4pm.We will leave with out you if you are not on time, it wouldn't be fair to everyone
else if we waited.
New Items
New colors of Cocoon- a fingerweight yarn from Plymouth,
has come in. Along with a beautiful pattern book, with 8 classic designs for Babies.
Cables Volume 1: The Basics- is by Janet Szabo. Is filled charted cable & written
cable designs. This is a great reference book on cables.
The
Knitting Man(ual)- Is a great book of guy projects. They are all pretty simple in design and look like things guys
would actually wear! So if you want to knit for the men in your life- this would be a great book to check out!
Also back in is When Bad Things Happen to Good Knitters. Which is a good advice
book on fixing your mistakes.
We have also recieved the Knitted Christmas Ornament
Trunk Show so stop in and see it. And remember that the knit-along for them is October 21st from 11-12:30. Check the
website for more details.
Dont forget
the Great American Aran Afghan knit-along is on October 23rd (Tuesday) 6-7:30pm, once
again see the website. Hunt Valley Cashmere has program for the Great American
Aran Afghan, so if you're going to be at Stitches check that out.
Fiber Fest is November 10th here at the store. There are going to be local fiber artists here with things to buy, also
this will be our big kick off for our spinning! If you are interested in having a table to sell things
We would like to thank everyone
of you who has participated in our Charity Knitting.
Here's what we have donated:
To the Seamen's
Center
8 Scarves
11 Hats
To the Delaware Food Bank
63 Hats
15 Scarves
17 Baby Sweaters
7 pairs of Booties
2 Mittens
3 Baby Blankets
2 Child's
Poncho
15 pairs of Socks
Helmet Liners for the troops
27 Helmet liners
Stop
by and pick up a charity kit if you would like to be involved!
** the Food Bank donates the items to area charities
that have need them at the moment.**
The Recipes from the Potluck Dinner on 8/28/2007
CRABBIES
courtesy of Debbie H.
1 stick of butter
1 5oz jar of old english cheddar
1.5 tblsp mayo
1.5 aunt janes crazy salt
1.5 tsp garlic salt
1-2 cans of lump crabmeat
6 english muffins split
Soften butter and cheese to room
temperature mix together w/mayo, add
salts. Spread on split muffins, cut into fours. Place on cookie sheet
and freeze for 10
minutes. Broil until until bubbly & crisp.
Peanut Butter Bars
Courtesy of Ginny M.
2 sticks margarine, melted
1 cup peanut butter
1 cup graham cracker
crumbs
1 pound powdered sugar
1 8oz size Hershey bar or 12 oz bag chocolate chips
Mix all ingredients
except chocolate and press into a 9 x 13" pan. Melt chocolate in double boiler, spread on mixture. Let stand
at room temperature for 2-3 hours. Cut into squares. Enjoy!
Deviled
Eggs
courtesy of Donna
A.
8 whole eggs
1Tbsp vinegar (optional)
2 Tbsp. mustard
1/2 tsp. salt
1Tbsp. sugar
Paprika
1Tbsp. mayonnaise
Parsley
Hard boil eggs for about 20 minutes. Cut egss lengthwise
into
halves. slip out the yolks; mash with a fork. mix all ingredients and
fill the eggs. sprinkle with
paprika and parsley refrigerate, serve
cold.
Real "WOWSER" of a dip
(my mom's
name for it not mine!)
Courtesy
of Janet L.
1 can Mexican-style
corn, drained
2 (8 oz.) pkg. cream cheese
1 pkg. dry Ranch salad dressing mix
1 can chopped green chilies,
drained
2 small cans chopped ripe olives, drained
1 tsp. chili powder
Garlic salt to taste
Mix
all together and serve with corn chip scoopers.
Shoofly Cake
Courtesy of Linda Z.
2 ¼
cups brown sugar**
¾ cups vegetable oil**
4cups flour **
**mix these 3 ingredients and set aside 1 cup
of crumbs
2 ¼ cups boiling water
1 Tbsp baking soda mixed with ½ cup of the boiling water
1cup molasses-mild
Mix ingredients together and put into ungreased 9 x 13 pan. Sprinkle 1 cup of crumbs on top.
Bake at 350F for 45 mins.
Rice Salad
Courtesy of Linda Z.
Chopped Peppers,
whatever color is available
Canned Chopped Olives, drained
Rice
Italian Dressing to taste
Cheddar Cheese,
cubed or grated
Cook the rice than add the peppers, olives and cheese. Mix in the Italian dressing.
The baked macaroni
and cheese:
Courtesy of Patience
1) Boil 1 lb of elbow macaroni for 10-12 minutes. Drain.
2) Butter (or no-stick spray)
a 2.5 qt size casserole dish.
3) Put 1/2 the elbows in dish. Sprinkle with parm cheese and half of a 2-cup pkg of shredded
cheese (I used a 4-cheese blend for added flavor).
4) Add rest of elbows and repeat cheesing.
5) Put small blobs
of butter on top (about 5 blobs) and sprinkle bread crumbs on top.
6) Beat 2 eggs with 1/2 cup of milk. Pour over mac/cheese.
7) Add a little more milk to the casserole dish (1/2 - 3/4 cup more) or until you can see milk pooling in dish.
8)
Bake (covered!) on 350 for 1 hour. Remove lid for last 5-10 min if you like a crispy top layer.
Crock Pot Pulled Chicken
Courtesy of Jen M.
Ingredients
3-4 boneless skinless chicken breasts
¼ cup vinegar
¾
cup chopped onion
2 T Worcestershire
½ t salt
2 T dried basil
2T dried parsley
1t ground thyme
1 can (10.5 oz) condensed Tomato soup
Layer chicken in bottom of crock pot, combine all other ingredients in
bowl and pour over chicken. Cover tightly and cook on low for 4-5 hours. Shred chicken with fork and cook for approximately
1-2 hours or until done through. Serve on hamburger buns.
Notes: I rarely measure anything, so season to
your own taste. I prefer potato rolls instead of hamburger buns…
Noodle Pudding
Courtesy of Jen M.
Ingredients
½ - 1 lb wide egg noodles
½ lb butter softened
1 cup sugar
2 tsp Vanilla
1 lb sour cream
½ lb cream cheese softened
6 large eggs
1 large can cherry pie filling
Cook
Noodles with salt. Grease baking dish (9x13). Line the bottom of the dish with noodles. Mix all other ingredients except cherry
pie filling together and pour over noodles. Bake in 350o oven for 1 hour. Cool 5 minutes, pour cherries on top and bake again
for 10 minutes.
Notes: A great brunch dish! Best when hot.
White Chocolate Brownies
Courtesy
of Suzanne Smiley
Makes 16
½ cup butter
½ tsp vanilla
8 oz white chocolate
½ tsp salt
2 eggs
1 cup flour
pinch of salt
8 oz. milk choc chips
½ cup sugar
Preheat oven to 350degrees. Grease
8” square pan. Melt butter and white choc in a saucepan over low heat. Remove from heat and let cool. Beat
eggs with pinch of salt in a large bowl until pale yellow and thick. Add butter/white choc mixture, vanilla, and1/2
tsp salt, then flour and mix until just combined. Stir in milk choc chips. Pour into pan. Bake 30 min. If top starts
browning too quickly, cover with foil.
Recipe may be doubled & baked in a 13”x9” pan. Bake about 30 min.
Ramen Noodle Salad
Courtesy of Jean L.
2 cups water
1 tsp. lemon juice
1 3oz. pkg chicken flavored
Ramen Noodles 1 tsp. soy sauce
1 tsp. butter
2 tbsp. Mayonnaise
¼ c finely chopped celery
¼ c shredded carrots
¼ c. thinly sliced green
onions
1 tbsp. finely chopped green pepper
Servings:2
Prep Time: 5 hours
1. Bring
water to a boil. Crumble noodles, and add to water along with seasoning pack.
2. Return to a boil,
and cook 2 minutes, stirring often. Rain.
3. Combine noodles, butter, stirring until butter melts.
4. Add celery and remaining ingredients, stirring gently to coat.
5. Cover and
chill 3 to 4 hours.
CousCous Salad
Courtesy
of Theresa H.
3 cups water
3 cups Couscous
1/4-1/2 tsp salt
1 red bell pepper- seeded & diced
1
pint cherry or grape tomatoes
1 cup dried cranberries or cherries
1 bunch green onions-sliced
3
cloves garlic- minced
1 cucumber- peeled and sliced
1 bunch each- cilantro & mint
2 limes- squeezed
with pulp
1/4c olive oil
s & p to taste
Bring water & 1/4tsp salt to
boil, add couscous- take off heat and cover. Let sit for 5 mins, fluff.
Mix veggies,
garlic, oil, lime juice (w/pulp) & season.
Add Couscous & mix well- refrigerate for
a few hours.
Key Lime Pie
Courtesy of Lynnette
The recipe is from the back of the lime juice bottle!
