PILLOW CASES!
What do you do when you find some fabric that just speaks to you - like pink batik tree frogs!
Pink batik tree frogs! I had to have it - but what to do with it? Or a fabric of your child's recent interest - like stamp collecting and a sudden interest in the different states
Buy the fabric - and make him a pillow case! He doesn't want a whole quilt -and you don't want to do all that work for a passing interest. I did buy and frame this very cool post card!
It's the Constitution of the United States spelled out on state license plates! This was purchased at the National American History Museum in Washington DC
And of course, the baseball fabric, the football fabric - and kitties for my youngest!
Super simple! Buy a yard or yard and a half of your gotta have it fabric and iron a turned under quarter inch seam along the top of your fabric and sew it down
Fold about 3 inches or more over right side covering the 3 or more inches of wrong side to make a pillow insert
and press to make a crisp edge. You don't have to sew the edge down! I have washed these cases a million times and this crease never gives way!
Now with right sides together and the pillow inner sleeve on the outside -sew along the outside of the case 
and you've got a one of a kind pillow case!
Blue kitties and pink frogs or anything that strikes your fancy!
Sew on and sew on!
Two Crock pot Winners for the Cookbook Challenge!
The first is Beef and Broccoli and it's a winner!
5-6 hours in the crock pot -and it tasted better than take out!
Having hand written the recipe, I have no idea where I got it from - only not from a magazine, unless the magazine came from a friend or the library. The only switch I do is cooking the broccoli. The recipe has you just stir in the broccoli in the end -super simple. But one of my children doesn't like to have sauce on his broccoli or rice - even when the sauce is good!
So I steam it and serve on the side. The yummy sauce seeps over enough for me to have my Beef and Broccoli!
So I steam it and serve on the side. The yummy sauce seeps over enough for me to have my Beef and Broccoli!
Beef and Broccoli Crock Pot
1 cup beef consomme or broth
1/3 cup brown sugar
1/3 cup soy sauce
3 gloves of garlic - minced
1 Tbsp sesame oil
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes
1 1/2 - 2 lbs beef chuck roast
2 Tbsp cornstarch
about 3 cups of broccoli florets
white or jasmine rice for serving (1-1 1/2 cups rice, add to 3 cups of boiling water with 1 tsp of salt. Reduce heat after it comes to a boil and simmer on low
Trim excess fat from beef and slice into strips
Combine first 7 ingredients in crock pot. Add beef and stir to coat. Cover and cook on low for 5-6 hours.
Remove 3 Tbsp of sauce and combine with 2 Tbsp of cornstarch until well blended and return to crock pot, stir to incorporate. Add broccoli - fresh or frozen, no need to defrost. Stir to combine.
Very tasty!
The second crock pot recipe is my husbands favorite! Imagine someone requesting a crock pot dinner?!
Having said that, the Beef and Broccoli one would be mine!
This a classic, probably every cook in America has this recipe -but here goes! French Dip Sandwiches from the crock pot
cooks 7 hours on low and yields 12 servings. Well, that's what the recipe says, but with a husband and 2 hungry boys, I don't think that apply's to us!
The recipe came from a cookbook from the library -but who really knows who created the French Dip Sandwich?
I do! It was created by a chef named Philippe in a restaurant of the same name in downtown Los Angeles in 1908! Thank you Philippe! I am betting he didn't use a crock pot in 1908!
French Dip Sandwiches Crock Pot
1 (3 1/2 - 4 lb) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
4 peppercorns
1 tsp fresh or dried rosemary
1 tsp dried thyme
1 tsp garlic powder
12 French sandwich rolls, split horizontally
Place roast in a 5 quart slow cook crock pot. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. Discard bay leaf. Shred roast with a fork; place roast in rolls and serve with reserved broth for dipping. Yields 12 servings
Tastes better than it looks!
Back to the sewing room!
Pam
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