Land of Lincoln Quilts of Valor (LOLQOV): June's QOV Newsletter

Thursday, June 17, 2010

June's QOV Newsletter

I'll post the addy to this month's QOV Newsletter. It's always an interesting read to see what the rest of the country is doing for the soldiers. http://www.qovf.org/Pdf_Files/2010/june.10.newsletter.pdf

Also, I'm in the process of digging up kits for the next sew-in. Tune up them sewing machines! A note: If you ever just want to pick up a kit for a QOV, be my guest! Or if you have a pattern you'd like to try for the Veterans and in need of fabric, also give me a call.

Have a great week!
Rita

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NEXT SCHEDULED LOLQOV SEW-IN

WEATHER PERMITTING! Be sure to check with the shop, this blog or Facebook (Illinois Quilts of Valor) for cancellations.

St. Charles: The Moose Lodge, 2250 W. Route 38, 1st Tuesday of each month. We begin at 9:30 AM to anyone who wants to help make quilt tops. Come for the day or for a few hours. Bring your sewing machine, quilting tools and extension cords. Bring your own lunch or lunch may be purchased at the Lodge.

Freeport. Beginning March 13, 2018, 10-3. 2nd Tuesday of the month. Moose Lodge 162,601 East South Street,Freeport, IL 61032.Contact: Nancy Smith (815) 218 - 3484 nahaire1@yahoo.com

Geneva, IL:Second Monday each month starting in October at Aunt Sassy's, 11 N First St.
Leaders are Elizabeth and Fran. 11-4 PM...

Rolling Meadows, IL: First Saturdays, 1900 Hicks Rd. We will be sewing from 9:30 till 3.

Crest Hill, IL: Roberts, 2011 Weber Rd., 2nd Thursday afternoon/evenings from 2-6 pm. ** NOTE TIME CHANGE**Bring your sewing machine and quilting supplies.

Montgomery, IL VFW, 121 N River St. We will meet on the third Tuesdays of the month, 10 AM - 3 PM. Bring your sewing machines, power cord , quilting tools and sack lunch. NOTE: be sure to check this blog or Facebook for any cancellations as they use the hall for funerals.

Elgin, IL: Third Tuesday, at Christ the Lord Lutheran Church, 12n462 Tina Trl, Elgin, IL 60124. Bring a sack lunch. Contact info: Shirley, pfledjack@juno.com, phone 630-377-8418 and Patty's, pmharrer2259@att.net, phone 847-931-2259.

Pecatonica, IL: Lucky Quilt Co., 421 Main St., meet on the 4th Thursday of each month

Princeton, IL: The Illinois Valley Quilts of Valor meets the first Thursday of the month at the First Presbyterian Church, 320 Park Avenue East, Princeton, IL, from 9-3. Another sew days are announced on the Illinois Valley Quilts of Valor Facebook page.

Chicago! Do not have a permanent home for the sew-ins yet..working on it. Have had two sew-ins and the interest is growing! Any questions contact me rita.pennington@qovf.org

RWW (Returning Warrior Workshop) Great Lakes Naval Base

Objectives of RWW---See June 28, 2010 post for description of the ceremony

-Validate the contributions of the Sailor and the Sailor's family.
-Motive Sailors and family members to use experience to achieve transformational growth.
-Open a dialogue to discuss combat stress and lay the groundwork for crisis intervention.
-Reward the Sailor and family member for their sacrifice to our country.
On Saturday night of each RWW, we hold a Banquet of Honor dinner. There we present awards to the services members and spouses. We would like to also present each of our returning service members with a quilt.

Shared Recipes

Cranberry Bars
1½ cups flour
1½ cups white sugar
1 cup melted butter
2 eggs, well beaten
1 cup chopped walnuts
2 cups fresh whole cranberries, washed & drained

Preheat oven to 325° Grease and flour a 9 x 12 pan. Mix flour, sugar, butter and eggs. Add nuts and cranberries. Mix well and pat evenly into pan. Bake 45 to 50 min or until golden. Cool and cut into squares.Jane's Chocolate Pumpkin Muffins

Jane's Chocolate Pumpkin Muffins

1 box chocolate cake mix (with pudding)

1 15oz can of pumpkin

Mix these two ingredients and put in muffin tin lined with cupcake papers. Fill about 2/3 full. It should make around 18 muffins. Bake at 350 degrees for about 25 min. They freeze well also.

Cheryl's Cheese ball recipe
2 8oz cream cheese, softened
1 small can crushed pineapple
1 cup chopped pecans
2-3 Tble chopped bell peppers, green onions, pecans
Season salt to taste
Drain pineapple. Lightly squeeze the pulp. Too dry, you will have a dry cheese ball, too wet, you will have no shape at all. Mix softened cream cheese, bell peppers, a few pecans, season salt & pineapple. Mix well, and form into a ball. Roll ball in chopped pecans. Let this set overnight for best flavor (flavors blend better over time).

Peas and Pasta Salad - from Anita

1 pound pasta (cooked in salted water, al dente), drained

Dressing: 1/4 c. finely chopped red onion

1 - 15 oz. Miracle Whip

1 T. apple cider vinegar

1 T. Worcestershire sauce

1 1/2 t. sugar

10 oz. frozen peas, thawed
1/2 c. shredded sharp Cheddar cheese

6 slices bacon, cooked til crisp and crumbled

In a large bowl, mix all dressing ingredients except bacon. Add cooled pasta, taste and season with salt and pepper. Cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

(I added chopped cooked chicken and a hard boiled egg to ours at home and that was really good).

Toffee Pretzel Bark
8 oz. Mini Pretzels
1 c. butter
1 c. Brown Sugar
2 c. Chocolate Chips

1. Preheat over to 375 degrees
2. Line cookie sheet with foil
3. Break pretzels into smaller pieces
4. Spread pretzels on cookie sheet
5.Cook butter and sugar, stirring occasionally
6. Bring to a boil. Boil 3 minutes without stirring.
7. Pour over pretzels
8. Bake 5 minutes
9. Sprinkle chocolate chips over pretzels
10. When chips melt spread evenly over pretzel layer
11. Cool and cut into pieces

Mom's Best Macaroni Salad\

16 oz. Elbow macaroni, cooked ala dente

4 carrots, 1 large red onion, 1ngreen pepper, 1 red pepper, 1 c. Celery, all chopped

Mix together:

2 c. Mayo

1 can sweetened condensed milk (14 oz.)

1/4 c. Sugar

1/2 c. White vinegar

S & P

Pour dressing over noodles & vegetables, refrigerate 8 hours.

Buffalo Dip
3 bricks of cream cheese
1/2 C Ranch Dressing
1 C Johnn's RedHots Buffalo Sauce **or less if you do not like it hot**
1-2 cooked chicken breasts ripped apart into bite size chunks
1 C of shredded Mexican cheese

Thank you!

Thursday, June 17, 2010

June's QOV Newsletter

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