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May 9, 2015 : Nina Lowy taught a friendship bracelet class

 

August 10, 2014 : Cookie Hanson taught a black ash puch class

 

May 10, 2014: Janice Champion taught a Dragon Boat Ornament. This document may go to your download setting rather than just open.

 

 

 

 

February 8, 2014: Aviva Weiner taught small paper journals with button and twine closing.

 

November 10, 2013: Chris Hendershot taught paper stars.

 

August 10. 2013: Betz Salmont taught a magnetic needle holder.

 

May 11, 2013: Mary Pryor and Cookie Hansen taught a dracaena draco wall basket workshop.

 

November 11, 2012: Jo Anne Cook taught a mini-workshop on making folded paper wreaths. These are not her instructions, they are from Trash Origami by Michael LaFosse, but they are for the same wreath which we made with maps and wrapping paper.

 

 

 

 

August 11, 2012: Betz Salmont taught mini-boxes.

 

 

 

 

May 12, 2012: Rosalie Friis-Ross led us through a project that turns a t-shirt into a fun  and useful tote bag. It is easy to make. These instruction are quite similar to what Rosalie taught us :)

 

 

 

 

 

 

 

August 9, 2015 Nick Antrilli taught a class in byzantine chain making.

 

 

 

November 2015   Chris Hendershot taught a mini workshop about making beaded wire jewelry.

               Pot Luck Recipes

From Anne Thompson--This is a Guild meeting favorite!

Rice and Sour Cream Casserole

Combine in a Casserole Dish:
3/4 lb (3 cups) Monterey Jack Cheese, grated
3 cups salted sour cream
2 large cans peeled, chopped green chilies
3 cups cooked rice
Salt and pepper to taste
Bake in 350 degree oven for about 1.2 hour--until warm. In the last few minutes of baking spread 1/2 cup grated cheddar cheese on top and allow to melt before removing casserole from the oven. Instead of putting this in the oven Ann puts it in a crock pot set on low when taking it to a pot luck. It is ready when the rice is warm and the cheese on top has melted.

 

From Cookie Hanson this yummy soup:

Mexican Shredded Chicken

2-3 large chicken breasts, boneless, skinless
1 10.5 oz. Cream of Mushroom Soup
1 10.5 oz. Cream of Chicken Soup
1 10.5 oz. Can of water
1 10 oz. Black Beans, drained and rinsed
1 1/2 Cups Shredded Jack Cheese
1 Cup Salsa
1 4 oz. Can Diced Green Chilies
1 tsp. Chili Powder
1 tsp. Cumin
1/4 tsp. Cayenne Pepper

Place all but the beans and cheese into a crock pot and cook for about 3 to 5 hours on low. Remove the chicken breasts and shred meat with a fork. Add the beans and shredded Jack cheese and cook until blended.

Serve with corn or flour tortillas.

 

From Janice Champion delicious and healthy:

Yam & Apple Casserole

1 large yam, peeled
1 large Granny Smith apple, diced
5 oz. pkg Craisins (dried cranberries)
¾ cup orange juice
¾ cup apple juice
Pumpkin pie spice
Preheat oven to 350°.

Cut peeled yams into 1-inch chunks and place in a large baking dish. Mix in diced apple and Craisins. Pour orange and apple juices over the mixture. Liberally sprinkle on pumpkin pie spices. Bake for 1 hour and 15 minutes or until yams are tender when pierced with a fork.

 

 

From Anita Brandon....

Cherry Pineapple Jell-o Salad

Ingredients:
2 (3-ounce) packages regular cherry gelatin (not sugar free)
2 cups boiling water
1(15 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, lightly drained (see note) 1 (8-ounce Recipe

1 (8-ounce) block of cream cheese, softened 1 (8-ounce) carton sour cream
1 cup granulated sugar
1 teaspoon vanilla

1 cup whipped topping, thawed

Note: Drain only some of the juice from the canned pineapple. Don't press down hard on the can lid when you drain it from the can.

1. Pour gelatin granules into a large mixing bowl and add boil- ing water. Stir to dissolve.

2. Add cherry pie filling and drained crushed pineapple. Mix well.

3. Pour into a 9-by-l3-inch glass baking dish and refrigerate until firm.

4. To prepare the topping, place softened cream cheese and sour cream in a large mixing bowl.
Blend them using an electric mixer on medium-low speed or a large spoon.

Add sugar and stir or mix to blend evenly.

5. Add the vanilla to the whipped topping, then add to the mix- ing bowl and stir.
Using a large spoon, fold the whipped topping into the cream cheese mixture. Do not over mix.

Chill for l to 2 hours.

6. Spread chilled topping in an even layer on firm gelatin mix- ture.

Per serving: 203 calories; 8g fat; 5g saturated fat; 20mg cho- lesterol; 2g protein;
33g carbohydrate; 25g sugar; l g fiber; 99mg sodium; 35mg calcium.

 

 

 

 

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