Friday, February 10, 2012
Tree City Quilters
The purpose of this organization shall be to create, stimulate, and maintain an interest in all matters pertaining to the making of quilts and to establish and promote educational endeavors through quilts.
Meeting: February 13, 7:00 PM
Parkview Christian Church
1912 Burbank Road
FEBRUARY MEETING: Hearts Afire
Everyone has been asked to wear red! Sally Kitchen & Cassie Anderson will present this month’s program which will be examples, ideas, and directions for projects.
REMINDER: 50/50 auction
Don’t forget to start setting aside items for the auction coming in April.
Please add the following two new members to your booklets.
Lois Murphy: 616 S. Main Street Apt. D-7, Shreve, Ohio 44676, 330-789-1009
Kevin Horst: 3202 W. Old Lincoln Way Wooster, Ohio 44691, 330-749-2674,
It's by Anna - Long arm Quilting
Announcing a 25% OFF Quilting Sale for February 1 through March 31. Feel free to pass this information on to others. If you have questions, please email or phone; Anna W Bachtel, 330.833.1156
TCQ WEBSITE! http://treecityquiltguild.blogspot.com/
FREE QUILT PATTERNS
Check this site out!!
February 25: Jane Richardson will be teaching a reversible table runner. The workshop will be held at Parkview Christian Church from 9am to 3pm. Cost is $5. Sign up at this month’s meeting.
March 2 & 3; Barry Jolliff’s Workshops: Friday evening form 7 – 9 will be the Snippets Wreath and the Seamless Pillowcase, $15. Saturday will be a queen size Stack & Whack, $25. Please contact Barry for registration information and space availability.
Pecan Topped Baked White Fish
2 – 4 fish fillets
3 Tbl butter + 3-4 Tbl olive oil
1 stalk celery, chopped fine
1 small onion, chopped fine
4 oz. fresh mushrooms, chopped
¼ cup finely chopped carrot
Salt & pepper
¾ cupped chopped pecans
1 tsp cayenne pepper
1 Tbl paprika
In casserole dish melt butter with olive oil in microwave until just melted. Stir together. Add chopped celery, onion, mushrooms and carrots. Add salt and pepper to taste. Toss all together to coat all the vegetables. Add fish fillets or steaks and carefully turn to cover with butter/veggie mixture. Top the prepared fish with chopped pecans and sprinkle evenly with cayenne and paprika. Cover, leaving 2 vents (I placed the lid on askew) and bake at 350* for 20-30 minutes, depending on thickness of the fish. Uncover and bake 10 more minutes.
ROASTED RED PEPPER SPREAD ~
2 - 12oz jars roasted red peppers, do not discard liquid
6 oz goat cheese
1/2 cup pine nuts (I used half pumpkin seeds and half sunflower seeds)
1 cup chopped escarole or spinach or fresh basil (depends on season and availability)
1 cup grated Parmesan cheese
On cookie sheet, toss together seeds or nuts and about 1T Parmesan. Toast lightly. In baking dish sprayed with cooking spray, make two layers of roasted red peppers (cut into small strips), then escarole or basil, then seeds or nuts, then goat cheese. Drizzle liquid remaining in ONE of the roasted red pepper jars over all, then top with remaining grated Parmesan cheese. Bake at 375* for 10-12 minutes. You can garnish all with chopped tomatoes and chopped black olives. Serve with crackers or crusty bread.
EASY BEEF STROGANOFF
1 ½ lbs lean ground beef
1 large onion, chopped
1 cup skim milk
½ cup Parmesan cheese
½ cup white wine
8 oz fresh mushrooms, sliced
½ tsp oregano
In large skillet sauté ground beef and onion. Drain. In small saucepan thicken milk with flour, stirring constantly over medium heat. Add cheese, wine, mushrooms, oregano, plus salt and pepper to taste. Stir until smooth and add to meat mixture. Heat through and serve over cooked noodles or rice.
4 boneless, skinless chicken breast halves
1/4 cup Dijon mustard
1/4 cup teriyaki sauce
4 green onions, chopped
1 can mushrooms, drained
1/4 cup bottled roasted red peppers, diced
1/2 cup grated parmesan cheese
Preheat oven to 400 degrees and line a 9x13 baking dish or pan with foil, spray foil with non-stick spray. Measure 1/4 cup mustard in a glass cup measure, add teriyaki sauce to make 1/2 cup total. Stir to blend and pour mixture over chicken in pan. Sprinkle with mushrooms, onions and red pepper. Bake uncovered for 25 minutes; remove from oven and sprinkle with cheese; bake for 10 more minutes or until chicken is done.
TIP OF THE MONTH:
Carrying a 3 X 5 card in your purse or wallet with handy information can save you time and frustration. One piece of information I regularly carry with me are common quilt sizes.
Bed Size (mattress) Comforter Coverlet/Bedspread
Twin (38x75) 66” x 89” 80” x 108”
Long Twin (38x80) 66” x 94” 80” x113”
Double (54 x 75) 82” x 89” 96” x 108”
Long Double (54x80) 82” x 94” 96” x 113”
Queen (60x80) 88” x 94” 102” x 113”
King (76x80) 104” x 94” 118” x 113”
California King (72x84) 100” x 98” 114” x 117”
Comforter dimensions include a 14” drop on the sides and bottom without extra for the pillow tuck. A comforter is designed for use with a dust ruffle and pillow shams.
Coverlet/Bedspread dimensions include a 21” drop on the sides and bottom and 12 “ for the pillow tuck.
Moderate to heavy quilting may shrink a quilt 1 – 3 inches. Consider this shrinkage when planning your finished size.
Quilting by the Mill, Sarah Bistline, 10368 Old Mill RD, Spencer, Ohio 44275, 330-667-2257 or 330-606-6609, www.quiltingbythemill.com. You need to have your backing 4" longer and wider than your quilt top. Batting available. Do you want to quilt your own quilt top? Ask me about renting time on the Gamill premier.
Handcrafted by JR: Long arm quilting, machine embroidery. See my site on face book “Quilting by JR” Call 330-472-0473 or e-mail firstname.lastname@example.org
Plastic Canvas by Donna; I make cube shaped plastic canvas tissue box covers for most occasions and designs for same. Designs include some for babies and have a number of quilt designs - Ohio star, log cabin, bow tie, etc. I also make flannel baby receiving blankets in sizes ranging from 40-42" x 45-50". For more information call Donna Williams at (330)264-8802.
Tree City Quilters Guild Officers 2012
President: Cassie Anderson
Vice President: Jim Rawdon
Secretary: Janet McFarland
Treasurer: Naomi Lance
Members at Large: Sarah Bistline and Gwen Hoover
Newsletter: Barbara Byler: Baquilter33@aol.com