Knitting & Other Things

Here it is Monday and I’m in a great mood! Why, you might ask? Just found out today that I only have 7 more radiation treatments to go – YAY! I (sort of) celebrated by asking my dear husband to go out for Thai food lunch – great food. There is a small Thai restaurant that opened very near here about 4-5 months ago; it’s very clean, nicely decorated, very nice & helpful waitstaff (found out later our waitress is co-owner with her father!) and the food is excellent (great prices, also!) – what’s not to like!? I had Pad Almond stir fry (white rice with vegetables, whole almonds and huge chunks of chicken in a brown gravy); my husband had his usual: Pad Thai (next time I’m going for Pad Thai – that was more of what I was actually hoping to get, got kind of lost in reading the menue (blush). They also had Jasmine tea – I’ve never had that before and it was a very nice surprise – delicate flavor and went very well with the food.

You can see in the above photo, the bright pink fancy fur scarf I knit for my Pastor’s wife (she’s the one with uterine cancer – her surgery is this Friday). It’s a hard yarn to photograph as it has many varied colors in it: pinks, almost a rose, silvers, reds. The hat next to it will be another chemo cap – it’s what I knit with the remainder of the yarn and a little pink baby yarn. That fancy fur yarn reminds me of a party – it’s just a very happy/bright yarn and my friend is a very bubbly person (I call her “Sparkly Lady” because of her personality). I’m hoping the scarf lifts her spirits a bit in preparation for her surgery.

Tonight is the Ladie’s Fellowship Christmas Dinner and I’m excited to go; have attended many in years past and the food is always excellent. Two of our church ladies finally started their own catering business after many years of the church people encouraging them; they will be the caterers for this dinner. The friend I’d invited can’t attend, so I’ll be sitting with other friends but I know it will be a very nice ‘night out’.

Well, my friends, the recipes await! Enjoy!!!

======================

Make-Ahead Spinach-Phyllo Roll-Ups
(appetizers)

1 egg, beaten
1 (10 oz) pkg. frozen chopped spinach,
thawed & well drained
1 C. crumbled Feta cheese
1 (8 oz) tub Philadelphia Garden
Vegetable cream cheese
4 green onions, finely chopped
15 sheets frozen phyllo dough, thawed
1/3 C. butter, melted

Mix first 5 ingredients until well
blended. Brush 1 phyllo sheet
lightly with butter; top with 2 more
phyllo sheets, lightly brushing
each layer with some of remaining
butter. Place remaining phyllo
sheets between sheets of plastic
wrap; set aside
Spread 1/5 of spinach mixture along
one short side of phyllo stack. Fold
in long sides of phyllo; roll up from
one short side to make log. Repeat
with remaining phyllo sheets and
spinach mixture. Brush with remaining
butter. Make small cuts in tops of
logs at 1 inch intervals. Place in
large freezer-weight resealable
plastic bags or wrap tightly in
plastic wrap. Freeze up to 3
months.
When Ready to Bake:
Remove desired number of logs
from freezer. Refrigerate,
tightly wrapped, several hours
or overnight until thawed.
Preheat oven 375 degrees F.
Unwrap,then place on baking sheet.
Bake 25 minutes or until golden
brown. Cool 5 minutes. Transfer
to cutting board. Use serrated
knife to cut each log into 6 slices.
(recipe: kraftrecipes.com)
———————————————
Turkey Parmesan Casserole

8 oz. spaghetti, broken in half, uncooked
1 can (10 3/4 oz) cream of mushroom soup
3/4 C. sour cream
1/4 C. milk
1/3 grated Parmesan cheese
1/4 tsp. black pepper
3 C. frozen broccoli florets, thawed
2 C. chopped cooked turkey

Preheat oven 350 degrees F.
Cook spaghetti according to
pkg. directions; drain. Mix soup,
sour cream, milk, Parmesan
cheese & pepper in large bowl.
Add spaghetti, broccoli &turkey;
mix lightly. Spoon into 2 quart
casserole. Bake 25-30 minutes
or until heated through.
(recipe: kraftrecipes.com)
———————————————–
Caramel-Apple Walnut Squares

1 3/4 C. flour
1 C. quick-cooking oats
1/2 C. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 C. butter
20 caramels, unwrapped
1 (14 oz) can sweetened condensed milk
1 (21 oz) can apple pie filling
1 C. chopped walnuts

Preheat oven 375 degrees F.

Crust:

In a mixing bowl, combine flour, oats,
brown sugar, baking soda & salt.
Using a pastry blender, cut in butter
until crumbly. Reserve 1 Cup mixture.
Press remaining mixture into 9 x 13
baking pan. Bake 10 minutes.

Filling:

In a heavy saucepan, melt caramels
with sweetened condensed milk over
low heat, stirring until smooth. Spoon
apple pie filling over crust. Top with
caramel mixture. Sprinkle reserved
crumb mixture over caramel layer &
top with walnuts. Return to oven
(recipe: ksTabby-1_Comfort_Foods)
————————————–
Eggnog Bread

2 eggs
1 C. sugar
1 C. dairy eggnog
1/2 C. butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 tsp. baking powder

Preheat oven 350 degrees F.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog,
butter, rum extract & vanilla.
Blend well. Add flour, baking
powder & nutmeg; stir until
just moistened. Pour into
pan. Bake 45-50 minutes or
until toothpick inserted into
center comes out clean. Cool
10 minutes. Remove and cool
completely before serving.
Makes 1 loaf.
(recipe: Sandy-Marys Recipe Exchange)
——————————————–
Black Cherry Swirl Fudge

1 1/2 tsp. plus 3/4 C. butter, divided
3 C. sugar
3/4 C. heavy whipping cream
1 (10-12oz) pkg. vanilla or white chips
(like chocolate chips)
1 (7 oz) jar marshmallow cream
2 envelopes Kool-Ade unsweetened
black cherry flavored

Line a 9 x 13 pan with foil; grease foil
with 1 1/2 tsp. butter, set aside. In a
heavy saucepan, combine sugar, cream &
remaining butter. Bring to a boil over
medium heat, stirring constantly. Cook
& stir for 4 minutes. Remove from heat,
stir in vanilla chips & marshmallow
creme. Pour 1 C. into a bowl; set
aside. Stir Kool-Ade into remaining
marshmallow mixture. Pour into
prepared pan. Spoon reserved marsh-
mallow mixture over top; cut through
mixture with a knife to swirl. Refrigerate
1 hour or until firm. Using foil, lift
fudge out of pan. Cut fudge into
1 inch squares. Store in an airtight
container in refrigerator. Makes
about 3 lb.
———————————-
Reuben Chicken

2-8 boneless, skinless chicken pieces
6-10 slices Swiss cheese
1 quart jar of sauerkraut
1 (15 oz) bottle Thousand Island salad
dressing

Preheat oven 375 degrees F.
Spray bottom of 9 x 13 baking dish
with non-stick spray. Cover bottom of dish
with a layer of sauerkraut to desired
thickness, using some or all from jar.
Place raw chicken pieces on top of
sauerkraut; top with cheese
slices. Pour dressing over all;
cover dish with aluminum foil.
Bake 60 minutes or until chicken
is cooked through.
(recipe: bcharlet-RDJ 12/02/11)
———————————————–
Hearty Garlic Potato Soup

8 med. potatoes, peeled & cut into
1/2 inch cubes
1 large carrot, peeled & chopped
2 garlic cloves, peeled
1/2 lb. bulk Italian sausage
1 small onion, chopped
1/4 C. butter, cubed
1/4 C. flour
8 C. milk
2 tsp. minced fresh parsley
1 1/2 tsp. salt
1 tsp. chicken bouillon granules
1/2 tsp. seasoned salt
1/4 tsp. pepper

Place potatoes, carrot & garlic in
Dutch oven; cover with water &
bring to boil. Reduce heat, cover
& simmer 15-20 minutes or until
tender; drain. Place 3 C. potato
mixture in large bowl and mash.
Set aside mashed potatoes &
potato mixture. In a large skillet,
cook sausage & onion over medium
heat until meat is no longer pink;
drain & set aside. In Dutch oven,
melt butter. Stir in flour until
smooth; gradually add the milk.
Bring to a boil; cook & stir 2
minutes or until soup is thickened.
Add parsley, salt, bouillon, seasoned
salt & pepper; mix well. Add mashed
potato mixture; cook & stir until
heated through. Add reserved potato
& sausage mixtures; heat through.
Makes 12 servings (about 3 Quarts)
(recipe: tigger-RDJ 12/02/11)
————————————
Strawberry Lemon-Cream Trifle

3 C. milk
2 pkgs. lemon instant pudding mix
1/2 C. lemon juice
1 T. lemon zest
8 oz sour cream
4 C. sliced, sweetened strawberries*
12 oz. Cool Whip, thawed
large pound cake or angel food cake
1/2 lemon, sliced thin
3 strawberries, quartered*

*Remember to reserve 3 strawberries
for garnish
In large mixing bowl, combine milk &
pudding mix; mix with electric mixer.
Add lemon juice, zest & sour cream; blend
well. Cover pudding mixture with plastic
wrap placed directly ON TOP of pudding;
refrigerate. Cube cake into 1-2 inch
squares.
ASSEMBLE:
Pour 1 C. pudding in bottom of trifle
dish. Cover with half of cake cubes.
Pour 1/2 of sliced strawberries over
cake; cover with one-third Cool
Whip. Pour half remaining pudding
;top with remaining cake cubes.
Top with remaining strawberries,
one-third Cool Whip and remaining
pudding. Cover top of dish with
remaining Cool Whip. Garnish
with lemon slices and 3 reserved
strawberries. Serves 10.
(recipe: DDJ 10/28/11
————————————————–
White Bean & Kielbasa Stew
Crockpot

1 lb. dried white beans (Great Northern or Navy)
14 oz. kielbasa, halved lengthwise &
sliced 1/2 inch thick
4 C. chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 large onion, chopped
6 cloves garlic, chopped
1 tsp. dried rosemary
5 oz. baby spinach (6 C.)

In 4-6 qt. crockpot, combine beans,
kielbasa, broth, tomatoes & juice, onion,
garlic, rosemary & 1 C. water. Cover &
cook on Low until beans are tender,
7-8 hours or High 5-6 hours.
Serve with thick country bread.
(recipe: Brandi-Slowcooker Digest)
—————————————–
Mushroom & Wild Rice Stew
(crockpot)

1 1/2 tsp olive oil
2 cup(s) leek(s) — finely chopped, white parts only
(about 2 large leeks)
2 cup(s) shiitake mushroom(s) — sliced
1 cup(s) carrot(s) — diced
3 cup(s) vegetable broth
1 tsp table salt
1 cup(s) uncooked wild rice

Heat oil in large nonstick skillet. Add leeks
and mushrooms and saute until tender
about 5 minutes. (Note: If you’re in a hurry,
skip this step and simply add all ingredients
directly to the slow cooker.)Spoon leeks and
mushrooms into a 4- to 5-quart slow cooker.
Add carrots,broth, salt and rice; cover and cook
on low for 6 to 7 hours. Serves 4: about 1
1/2 cups per serving.
(recipe: Slowcooker digest)
————————————————
Beth’s Spicy Oatmeal Raisin Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F
In a large bowl, cream together butter,
butter flavored shortening, brown sugar,
white sugar, eggs, and vanilla until smooth.
Combine the flour, baking soda, cinnamon,
cloves, and salt; stir into sugar mixture.
Stir in oats and raisins. Drop by rounded
teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and
golden. Do not overbake. Let them cool
for 2 minutes before removing from
cookie sheets to cool completely.
Store in airtight container.
(recipe: AllRecipes.com)
————————————

Today’s weather is nice (for December!) – it’s a little overcast & grey, but that’s OK – 35 degrees (right on target for beginning of December in Michigan – a little light rain, but that’s Ok, too. (Can you tell I’m in a good mood???) As far as I’m planning, I’m going to finish this post, read my emails, maybe play a few hands of (on line) Spider Solitaire, then go knit for awhile (gotta conserve my energy for tonight’s dinner!)

Enjoy your day;

Hugs;

Pammie

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One CommentLeave a comment

  1. Sounds like a good plan for today. On the Spider I haven’t figured out how to play the second level. Do I go red on black or or same suite on each pile?

    The scarf and hat I’m sure will bring a big smile to your lady . Good Job Maynard!!!!!!


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