Sew Biz
Sew Biz
  • 92 & 94 Harvey St. Radford, Va 24141
  • 540.639.1138

Quilt Camp 2008

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Our favorite recipes:

Betsy's (only we'll call it Kris') Salmon Spread

  • 1 lb smoked salmon
  • 16 oz cream cheese
  • 1 cup mayonnaise
  • ½ Tbsp Dijon mustard
  • ½ Tbsp lemon juice
  • 1 Tbsp chives

Process everything until smooth. Serve with Ritz crackers.

Herbed Lima Bean Hummus

  • 2 10oz packages of frozen baby lima beans
  • 1 large onion, chopped
  • 5 garlic cloves, smashed
  • 1 tsp salt
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat leaf parsley
  • 1 tsp ground cumin
  • ¼ tsp cayenne, or to taste
  • 3 Tbsp fresh lemon juice, plus additional to taste
  • 5 Tbsp extra-virgin olive oil
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped fresh mint
  • Freshly ground black pepper

Combine beans, onion, garlic, salt and 2 cups water in a 3 quart saucepan and bring to a simmer. Simmer, covered, until beans are tender, about 8 minutes. Stir in parsley and cilantro, then remove from heat and let stand, uncovered, for 5 minutes. Drain.

Transfer bean mixture to a food processor, add cumin, cayenne, lemon juice, 4 Tbsp oil, dill, and mint, and puree until smooth. Transfer to a bowl and cool to room temp, stirring occasionally.

Season dip with salt, pepper, and lemon juice to taste. Mound in a serving bowl and drizzle with remaining 1 Tbsp oil. Serve with crisps or toasts.

Overnight Maple French Toast

  • ½ cup of maple syrup
  • 10 to 12 (1" thick) slices of French bread
  • 1½ cups of milk
  • 1/8 tsp of salt
  • 2/3 of a cup of firmly packed brown sugar
  • 1 Tbsp butter or margarine
  • 4 large eggs
  • 1 tsp of vanilla
  • cinnamon (optional)
  • ground nutmeg (optional)
  • 1¼ cups of sliced strawberries
  • 1 to 2 Tbsp powdered sugar
  • non-stick cooking spray

Serves 4 to 6. Spray 9 x 13 pan with no stick spray. Combine brown sugar, syrup and butter in small saucepan, over medium high heat stirring constantly, just until it begins to boil; remove from heat. Pour evenly over bottom of prepared pan. Arrange bread slices to fill pan in a single layer.

Combine eggs, milk, vanilla and salt in large bowl beating with a wire whisk until smooth. Pour evenly over bread in pan. Sprinkle with cinnamon and nutmeg, if desired. Cover. Refrigerate at least 8 hours or overnight.

Heat oven to 350. Uncover pan. Bake 30 to 35 minutes or until lightly browned. Remove to cooling rack for 5 minutes to allow to set up. Top with sliced strawberries and sprinkle with powdered sugar. Serve immediately.

Egg Casserole

  • 6 slices of white bread
  • 1 lb sausage links
  • ½ lb grated cheddar cheese
  • 1 tsp salt
  • ¼ cup of butter
  • ½ tsp dry mustard
  • 3 whole eggs
  • 2 cups of milk

Serves 9. Brown sausage and cut into bite size pieces. Cut bread into bite size pieces. Layer bread, sausage and cheese in greased 8 x 12 casserole. Mix beaten eggs, milk and seasonings together and pour over sausage mixture. Saturate well. Dot butter over top. Cover and keep in refrigerator over night. Bake uncovered at 350 for 1 hour.