Christmas Potato Salad
“Deck the Walls” Christmas in July 2010 This pattern makes a great little wall hanging or could be displayed in a standing tabletop hanger. You could easily enlarge it and make a pillow also. Materials requirements for one 12½” square appliquéd mini quilt These requirements are for non-directional prints
Fabrics (featuring 3 colors from my Dot-to-Dot collection for Robert Kaufman Fabrics) Ivory: 10½ x 10½” piece, cut square and ready to piece for the holly background Forest: 12 x 16” piece for borders and holly appliqués Garnet: ¼ yd or fat quarter for corner and binding Backing: 14 x 14”
Other Materials 15 buttons or beads for berry embellishments #5 Ivory perle cotton and needlepoint needle Warm & Natural Cotton Batting: one 14 x 14” piece Lite Steam-a-Seam 2 fusible adhesive: 1 sheet or 9 x 9” Thread for quilting and buttonhole appliqué stitching For quilting and satin stitching I used a 90/14 topstitching needle.
Cut the Fabrics From Forest, cut two 2½ x 10½” borders From Garnet, cut 2¼” strips for the binding (two from a quarter yard cut and three 22” long strips from a fat quarter). Also cut one 2½” square patch for the corner.
Piece the Top Using ¼” seams, piece the quilt top as shown on the border templates page.
Prepare the Appliqué Templates Lay the fusible adhesive, paper side up, over the holly appliqué templates and trace one of each of them onto the paper side allowing about ½” space between the traced templates. Trace the dashed embroidery line also. Roughly cut the templates out about ¼” outside of the traced line. Fuse the templates to the wrong sides of the Forest fabric. Neatly cut the appliqués from the fabrics on the traced lines of the adhesive paper. Use a light table or bright window to transfer the dashed embroidery lines to the right sides of the appliqués. Remove the paper backing from the appliqués. Referring to the illustration or photo, arrange the appliqués on the right side of the quilt top. When you are satisfied with the placement of the appliqués, fuse them into place.
Quilting Sandwich the batting between the wrong sides of the top and backing. Quilt, as desired, over the entire mini quilt, including the appliqués. I used Sulky® 40 wt. rayon thread and a meandering “stipple”. If you want your appliqués to have a raw, unfinished edge, the quilting will secure the appliqués and you can skip to the embellishing instructions. If you would like to finish the edges of the appliqués, use a tight buttonhole stitch or your favorite method. I used Premium Sulky® 40 wt. rayon thread in a matching color.
Embellishing Use the templates provided to transfer the embellishment stitching lines to the borders. I used #5 perle cotton and a running stitch over these lines. Sew “holly berry” buttons or beads to the borders as indicated by the “x” marks.
Binding Join the two binding strips cut from the Red and bind in your usual manner. Sulky is a registered trademark of Sulky of America.
Holiday Cocktail Meatballs Ingredients: 16-ounce can Ocean Spray® Jellied Cranberry Sauce 12-ounce bottle Heinz® Chili Sauce 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Makes 6 servings. 1. Combine sauces in a large saucepan. 2. Cook over medium-low heat, stirring until smooth. 3. Add meatballs. 4. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Slow cooker Preparation: 1. Place meatballs in a slow cooker. 2. Combine sauces and pour over meatballs. 3. Cover and cook 4 hours on HIGH. Artwork © 2010 Patrick Lose
Christmas Potato Salad Tarragon Dressing 1/3 cup tarragon vinegar 1/4 cup olive or vegetable oil 1 tablespoon chopped fresh or 2 teaspoons dried tarragon leaves 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon coarsely ground pepper 1 clove garlic, finely chopped Potato Salad 3/4 pound green beans 12 new potatoes (1 1/2 pounds), quartered 1/4 cup water 1/4 cup chopped red onion 1 small yellow bell pepper, coarsely chopped
Makes 8 servings. 1. In a tightly covered container, shake all Tarragon Dressing ingredients. 2. Cut beans in half, if desired. In a 2-quart heavy covered pan, place potatoes in boiling water until tender.Add green beans to potatoes and boil for 2 minutes. Drain and rinse briefly under cool water. 3. In large glass bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Serve warm or cover and refrigerate 1 to 2 hours or until chilled.
Artwork © 2010 Patrick Lose
Artwork © 2010 Patrick Lose
Artwork © 2010 Patrick Lose
Fabrics (featuring 3 colors from my Dot-to-Dot collection for Robert Kaufman Fabrics) Ivory: 10½ x 10½” piece, cut square and ready to piece for the holly background Forest: 12 x 16” piece for borders and holly appliqués Garnet: ¼ yd or fat quarter for corner and binding Backing: 14 x 14”
Other Materials 15 buttons or beads for berry embellishments #5 Ivory perle cotton and needlepoint needle Warm & Natural Cotton Batting: one 14 x 14” piece Lite Steam-a-Seam 2 fusible adhesive: 1 sheet or 9 x 9” Thread for quilting and buttonhole appliqué stitching For quilting and satin stitching I used a 90/14 topstitching needle.
Cut the Fabrics From Forest, cut two 2½ x 10½” borders From Garnet, cut 2¼” strips for the binding (two from a quarter yard cut and three 22” long strips from a fat quarter). Also cut one 2½” square patch for the corner.
Piece the Top Using ¼” seams, piece the quilt top as shown on the border templates page.
Prepare the Appliqué Templates Lay the fusible adhesive, paper side up, over the holly appliqué templates and trace one of each of them onto the paper side allowing about ½” space between the traced templates. Trace the dashed embroidery line also. Roughly cut the templates out about ¼” outside of the traced line. Fuse the templates to the wrong sides of the Forest fabric. Neatly cut the appliqués from the fabrics on the traced lines of the adhesive paper. Use a light table or bright window to transfer the dashed embroidery lines to the right sides of the appliqués. Remove the paper backing from the appliqués. Referring to the illustration or photo, arrange the appliqués on the right side of the quilt top. When you are satisfied with the placement of the appliqués, fuse them into place.
Quilting Sandwich the batting between the wrong sides of the top and backing. Quilt, as desired, over the entire mini quilt, including the appliqués. I used Sulky® 40 wt. rayon thread and a meandering “stipple”. If you want your appliqués to have a raw, unfinished edge, the quilting will secure the appliqués and you can skip to the embellishing instructions. If you would like to finish the edges of the appliqués, use a tight buttonhole stitch or your favorite method. I used Premium Sulky® 40 wt. rayon thread in a matching color.
Embellishing Use the templates provided to transfer the embellishment stitching lines to the borders. I used #5 perle cotton and a running stitch over these lines. Sew “holly berry” buttons or beads to the borders as indicated by the “x” marks.
Binding Join the two binding strips cut from the Red and bind in your usual manner. Sulky is a registered trademark of Sulky of America.
Holiday Cocktail Meatballs Ingredients: 16-ounce can Ocean Spray® Jellied Cranberry Sauce 12-ounce bottle Heinz® Chili Sauce 2-pound bag frozen, pre-cooked, cocktail-size meatballs
Makes 6 servings. 1. Combine sauces in a large saucepan. 2. Cook over medium-low heat, stirring until smooth. 3. Add meatballs. 4. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Slow cooker Preparation: 1. Place meatballs in a slow cooker. 2. Combine sauces and pour over meatballs. 3. Cover and cook 4 hours on HIGH. Artwork © 2010 Patrick Lose
Christmas Potato Salad Tarragon Dressing 1/3 cup tarragon vinegar 1/4 cup olive or vegetable oil 1 tablespoon chopped fresh or 2 teaspoons dried tarragon leaves 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon coarsely ground pepper 1 clove garlic, finely chopped Potato Salad 3/4 pound green beans 12 new potatoes (1 1/2 pounds), quartered 1/4 cup water 1/4 cup chopped red onion 1 small yellow bell pepper, coarsely chopped
Makes 8 servings. 1. In a tightly covered container, shake all Tarragon Dressing ingredients. 2. Cut beans in half, if desired. In a 2-quart heavy covered pan, place potatoes in boiling water until tender.Add green beans to potatoes and boil for 2 minutes. Drain and rinse briefly under cool water. 3. In large glass bowl, toss beans, potatoes and dressing. Add onion and bell pepper; toss. Serve warm or cover and refrigerate 1 to 2 hours or until chilled.
Artwork © 2010 Patrick Lose
Artwork © 2010 Patrick Lose
Artwork © 2010 Patrick Lose
