Rules for 5th Saturday of the Month Sale

1.    Any yarn being held by SWS cannot go in sale bag
2.    You may use a maximum of 2 bags during sale.
3.    These must be your own bags!
4.    All yarn is included in the bag sale, both sale and non sale yarn
5.    Yarn only, NOT patterns, Books, Tote bags, spinning supplies or needles.
6.    SWS has the final say on any bag you are using. (The measurements must be close to the ones stated on the pattern.)
7.    Yarn & Pattern for bag must be from SWS
8.    Het Schaapje Yarn is NOT included in this sale!!

The link for the string bag is under the links and patterns section, click on the one that says String Bag or come in to buy a pattern.

    Chocolate Pie
 Linda Zimmerman

2 Eggs 
½ c all purpose flour
½ c sugar
½ c brown sugar firmly packed
1 c melted butter- cooled to room temp
1 6oz pkg (1 Cup) semi sweet chocolate morsels
½ c walnuts
1 9in unbaked pie shell

Preheat oven to 325 F. In large bowl beat eggs until foamy. Add flour and sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in the semi sweet chocolate morsels and walnuts. Pour into pie shell, bake at 325F for an hour.


Hot Chipped Beef Spread
Suzanne Smiley

1 4oz pkg dried beef
1 8oz pkg cream cheese
1 c sour cream
1 T minced onion
¼ t garlic powder
¼ t pepper
1.5 t Worcestershire sauce

Preheat oven to 350F. In a medium bowl, tear the dried beef into small pieces. Add the rest of ingredients and blend well. Spoon into a shallow 4 c ovenproof dish. Bake 30 min, serve with crackers.

Bombay Sliders with Garlic Curry Sauce
Linda Shinn

1 c Mayonnaise, divided
6.25 tsps curry powder, divided
1.5 TBS plain yogurt
1.5 TBS ketchup
1 garlic clove, minced

2 lbs grounds turkey
6 TBS chopped cilantro
¼ c minced green onions
2 TBS minced peeled fresh ginger
2 tsps ground cumin
¾ tsp hot chili powder
1 tsp salt
1 TBS olive oil

Mix ¾ c Mayonnaise, 2.25 tsps curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temp while preparing sliders.

Place turkey, next 6 ingredients remaining ¼ c mayonnaise and 4 tsps curry powder in large bowl. Mix with fork or hands until blended. Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about ½ inch thick or make mini-meatballs.

Preheat boiler or heat 1 TBS oil in large skillet over med-high heat. If broiling- brush rimmed baking sheet with 1 TBS oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over- about 3-4 mins per side.

Place patties/meatballs on sliders. Top with sauce.

 

CRAB SOUP

From: Pat Coll

1    10 oz can tomato soup

1    10 oz. can cream of mushroom soup

1    10 oz. can pepper pot soup   

1    12 oz. can evaporated milk

1    12 oz. can crabmeat


Combine all soups in a pot and stir together and cook.
Add crabmeat.               
 

Disclaimer... I don't measure anything... these are estimates based on the original recipe
Curry Chicken
From Jen Mayer
4-6 boneless, skinless chicken breasts, cut in 1 inch strips or chunks
2-3 large onions, quartered and sliced thinly
3-4 cloves garlic, minced
1-2 tbs soy sauce
2-3 tbs  curry powder
2 tbs chili powder (or more...)
2 tbs turmeric
1 tbs ginger
1/3 to 3/4 cup chicken broth
hot cooked rice

PREPARATION:

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.
Crockpot chicken and rice recipe serves 4.

After about 6 hours I added 1 can of coconut milk and thai red curry paste (about 2-3 TBS)Mixed them together first and then added to crockpot.

 Double Layer Chocolate Pie

From Patience

1 1/4 cups cold milk
2 pkgs (4- serving size) chocolate instant pudding/pie filling
1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided in half
1 9in graham cracker pie crust
 
In larger bowl, beat milk and pudding mix with wire whisk for 1 min. Mixture will be THICK! Whisk in half of the whipped topping. Spread in crust; spread remaining whipped topping over top. Eat immediately, or chill until ready to serve. Garnish as desired.
 
** I sprinkled walnuts on top.
 

 White Chili
From Ginny

3 15-ounce cans great northern, pinto, or cannellini beans, drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion
1 1/2 cups chopped red, green, and/or yellow sweet pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 cups chicken broth

Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)

1.  In a 3 1/2, 4-, or 5- quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano.  Stir in chicken broth.

2.  Cover; cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.

3.  Ladle the soup into bowls.  Top each serving with some cheese and tortilla chips, if desired.  Make 8 large servings.

Asian Chicken Salad
 From Abby F.

1/4 C. bottled Italian salad dressing
1 TBSP Soy Sauce
1 tsp toasted sesame oil
1/8 tsp crushed red pepper
3 C. packaged shredded cabbage with carrot (coleslaw mix)
2 C. chopped cooked chicken (about 10 oz.)
2 TBSP snipped fresh cilantro
1/4 C. slivered almonds, toasted
 
1. For dressing, in a small bowl combine Italian salad dressing, soy sauce, sesame oil, and crushed red pepper. Set aside.
 
2. In a large bowl toss together cabbage, chicken, and cilantro. Drizzle with dressing; toss gently to coat.
 
3. Sprinkle each serving with almonds.
 
Makes 4 main-dish servings.
 

If I have time I'll type in some of the other ones later. ~Sara