Sew yummy – Pine Tree Quilt Guild serves up quilts, appetizers and wine | TheUnion.com
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Sew yummy – Pine Tree Quilt Guild serves up quilts, appetizers and wine

For more than 20 years, Pine Tree Quilt Guild has been serving the community and keeping those in need warm with donations of quilts and other cuddly items.

With 200-plus members, the Guild is a veritable force in the community, and the members have a lot of fun in the process of serving. Of course, they make quilts for themselves, family and friends, too. Everyone wins when it comes to what the Guild does.

Each year, the Guild has a Quilt Show. In addition to the show, a spectacular gala event will be held in the evening on April 29. The gala is a community event with food, wine, and a live auction of quilts, wallhangings, and an occasional doll – all lovingly made by Guild members.



Those attending last year – the first Gala held by the Quilt Guild – had high praise for the event. This year’s beneficiaries of the profits will be Hospice of the Foothills and the Scholarship Fund for Pine Tree Quilt Guild. Two scholarships are awarded annually by the Guild to students studying in the arts. If you attend the Gala, you will receive a one-day admission into the quilt show.

The Quilt Show is held Saturday and Sunday, April 30 and May 1 at the Nevada County Fairgrounds. No longer just a venue for traditional bed quilts, this event also displays wearable art clothing and art quilts.




If you have never attended a quilt show, you will be amazed at the variety of techniques and materials used to decorate fabric.

Lunch and desserts prepared by Guild members will be available in the Senior Center both days of the show. Below you will find some of the delicious recipes which will be served at the gala.

(Jeri Hanson)

One 10-oz package of chopped frozen spinach

1 cup seasoned bread crumbs (like Pepperidge Farms)

1 egg

1/3 cup melted butter or margarine

1/4 cup grated parmesan cheese

1/2 onion, finely chopped

1 clove garlic, crushed

1 teaspoon thyme plus salt & pepper to taste

Mix all together and refrigerate 2 hours. Then make into small balls (about 60); put on a cookie sheet and freeze.

Store in plastic freezer bags to bring out as desired. Bake at 400 F for 15 minutes. Can be served hot or at room temperature.

(Kris Weinberg)

1 1/2 pounds asparagus, sliced

1 pound raw shrimp, small to medium, peeled & deveined

1 tablespoon olive oil

1 teaspoon ginger, finely chopped

2-3 cloves garlic, chopped

2 (plus) tablespoon soy sauce

Sprinkle of hot sauce

Sprinkle of Thai fish sauce

Red and yellow cherry tomatoes

Steam asparagus 2 to 3 minutes, rinse in cold water then set aside. Sauté ginger in hot olive oil a minute then add garlic and shrimp. Cook till shrimp is pink. Stir in 2 tablespoons soy sauce, sprinkle in hot sauce and fish sauce. Cool slightly. Mix with whole, small red and yellow tomatoes and mushrooms. Make into kabobs, and serve hot or at room temperature.

(Ardy Tobin)

Mix:

Two 8 oz. packages of soft cream cheese

3 tablespoons mayonnaise

2 1/2 tsp. curry powder

1/8 teaspoon cayenne pepper

Add:

8 sliced green onions

1 cup chopped salted peanuts

1/2 cup currants or chopped raisins

Mold into a ball. Top with a jar of Bengal Hot Chutney (available at Raleys) or any chutney you like. Serve with crackers.

(Cooking Light magazine)

Sauce:

1/4 cup low-fat mayonnaise

1/4 cup plain fat-free yogurt

1 teaspoon grated lime rind

1 1/2 tablespoon fresh lime juice

1 teaspoon capers, chopped

Dash of ground red pepper

Shrimp:

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

48 large shrimp, peeled and deveined (about 1 1/2 pounds)

1 tablespoon olive oil, divided

Cilantro sprigs (optional)

To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk. To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat; add half of shrimp.

Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired. Yield: 6 to 8 servings. You can eat these shrimp cold, at room temperature, or serve warm.

(Norine Ignacio)

1/4 cup extra virgin olive oil

1 teaspoon minced fresh rosemary

1/4 teaspoon salt

1 garlic clove, minced

1 cup sun-dried tomato halves, packed without oil (about 2.5 oz)

2 (13.8 oz) cans refrigerated pizza crust dough

1 cup thinly sliced fresh basil leaves

1/2 cup (2 oz.) grated fresh Romano cheese

2 tablespoons chopped fresh rosemary

Combine first 4 ingredients; let stand 1 hour. Cover sun-dried tomatoes with boiling water in a bowl. Let stand 30 minutes or until soft. Drain and chop. Working with one can of dough at a time, unroll dough onto a lightly floured surface; pat into a 15 x 10-inch rectangle.

Brush about 1 tablespoon oil mixture over dough. Sprinkle half of sun-dried tomatoes, basil, cheese, and rosemary evenly over dough. Starting at long edge, roll up jelly-roll fashion. Cut into 12 (1-inch) slices; place 2 inches apart on a baking sheet lined with parchment paper. Flatten each pinwheel with hand. Brush tops with about 1 tablespoon oil mixture. Repeat procedure with remaining can of dough and other ingredients. Bake at 425 F for 12 minutes or until golden brown.

What: Pine Tree Quilt Guild Gala

When: April 29, 6:30 p.m.

Where: Nevada County Fairgrounds; Main Street Center Building

Information: $15 prior to event; $18 at the door. Tickets can be purchased at Fabric Boutique, Sugar Pine Quilt Store, The Book Seller, Odyssey Books, and Hospice of the Foothills.

What: Pine Tree Quilt Guild Quilt Show: Springtime in the Pines

When: April 30, 10 a.m. to 5 p.m.; May 1, 10 a.m. to 4 p.m.

Where: Nevada County Fairgrounds Main Street Center Building

Admission: $5


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