Episode 208
Weigh in:
Redcedar
Vodka lemonade
Fruit stripe gum socks-PhD
Mojo socks-finished
Smart mitts-finished
Mixing the grape and the grain-finished
A bit of fiber
Roo is home- Into the whirled
Espinner BFL
Grocery shopping
Outlander unclub
Great Lakes hand dyed
Stitched by Jessalu
LillaRose small & medium plain flexiclip
Michigan fiber festival
Briar Rose
Beaded bag
Bijou basin
Lost city knits
Snacks
Infinitetwist.com
Potluck
All potluck is from the groups project pages.
Entree
Six years!! Happy anniversary!!
Side dish
Killed another steam cleaner
Car in the shop
On the menu
Knittin' in the Mitten
Tees & bags preorder- coming soon
Yarn & fiber preorder- coming soon
Non retreat swap- sign ups until the end of August
Show/try on night- projects or products?
Exercise
Driving!
Pumped up PT
Small set back
Gadget corner/favorite things
Chicken pot pie
1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1can (10 3/4 ounces) condensed cream of chicken soup
1cup Original Bisquick™ mix
1/2 cup milk
1 egg
Directions
Heat oven to 400ºF.
Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.
Whiz cinnamon rolls
From The Girls and Boys Cookbook
2 c. Bisquick
2/3 c. milk
1/4 c. sugar
1 tsp. cinnamon
Heat oven to 425 degrees. Grease 12 muffin cups. Beat Bisquick and milk in bowl for 15 strokes. Roll dough around on floured board to prevent sticking. Knead gently 8 to 10 times. Roll into 12"x7" rectangle. Spread with soft butter. Sprinkle with mixture of sugar and cinnamon. Roll up tightly, width wise. Seal well. Cut in 1" slices. Set in muffin cups. Bake about 15 minutes. Yield: 12.
