Bow Class Taught by Jennifer Grant

The bow making class is on Thursday, October 23 at 6:30pm at the Stake Center. If you plan to attend this class, please select which bow you would like to make and purchase the items specified below the picture of that bow. If you have any questions about the materials please call Jennifer Grant 357-0010.

*Each bow will either need a clip or a cut of stretch elastic for a baby headband.

*Each person will need to purchase covered wire. Fray check is optional.

*If you have scissors and a glue gun, please bring them with you.

I suggest you purchase your materials at Ribbons and Lace (SW corner of Lindsay and Main). They have a HUGE selection of ribbon and they will be able to help you better choose ribbon and materials that will work for your bows. Some ribbon is not well suited for hair bows. They know me there and they will be able to give you good information and ideas for bows. However, this is only a suggestion! There are many patterns, styles and colors of ribbon. You can even bring in your clothing with you to match up with the ribbon.

Yellow Bow: 7/8 of a yard of 1-½” wide ribbon (for top layer)
*Double Layer 7/8 of a yard of 1-½” wide ribbon (for bottom layer)
¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Pink/Brown Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Pink Bow: 7/8 of a yard of 1-½” wide ribbon
*Single Layer ¼ of a yard of 5/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Green Bow: 2/3 of a yard of 7/8” wide ribbon
*Single Layer ¼ of a yard of 3/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

White Sheer Bow: 2/3 of a yard of 7/8” wide ribbon (for top layer)
*Double Layer 2/3 of a yard of 7/8” wide ribbon (for bottom layer)
¼ of a yard of 7/8” wide ribbon (for center knot)
1/8 of a yard of 3/8” wide ribbon (if you will be covering a clip)

Freezer Meals Recipes (Janea Waite)

American Enchiladas
(Waite Family Favorite)
1-pound ground beef
1 (28-ounce can) hominy (drained)
1 (28-ounce can) red enchilada sauce Fritos
Shredded Lettuce
Diced Tomatoes
Diced Onions
Sour Cream

Brown ground beef and drain fat. Bring enchilada sauce and hominy to a boil, and then add ground beef in. Cool. Place in freezer bag.
Thaw. Heat on stove or in microwave. Serve over Fritos and top with other ingredients as desired.
(I like onions cooked in with ground beef, but recipe does not call for them.)

Ravioli Casserole
(Karissa Moore- adapted for freezing)
1 (28-ounce jar) spaghetti sauce
1 (25-ounce package) frozen cheese ravioli
2 cups cottage cheese
4 cups shredded mozzarella cheese
¼ cup grated parmesan cheese

In a 9x13 un-greased baking pan layer half each of spaghetti sauce, ravioli, cottage cheese, mozzarella cheese. Repeat with layers of spaghetti sauce, ravioli, cottage cheese, parmesan cheese. Cover tightly and freeze.
Thaw. Bake in the oven covered 350 degrees 50 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered until cheese is melted and fork easily penetrates ravioli layers.
(I like to sprinkle my cottage cheese layer lightly with oregano and garlic salt.)

Freezer Meals Cooking Class

Here is some of the info from the last cooking class taught by Janea Waite:

Freezer Science 101
· Test for freezer worthiness: Did you like it after it has been frozen?
· Don’t freeze raw potatoes.
· Cooked potatoes will fall apart, consider substituting frozen or boxed dehydrated potatoes,

no need to thaw or cook.
· If freezing mashed potatoes make them very thick and test freeze a small portion.
· Fresh vegetables or cooked vegetable get soggy after freezing. Consider leaving vegetables
out and add when serving. Or use commercially frozen vegetables w/o cooking them first.
· Add toppings like bread crumbs, French fried onions and sometimes shredded cheese at the
time of baking, instead of before freezing.
· Cook pasta 2 MINUTES LESS THAN THE SHORTEST RECOMMENDED COOKING
TIME. COOK BY TIMER, NOT BY LOOK.
· Lasagna and manicotti do not need to be cooked before assembly.
· Instant rice does not freeze well.
· Deep fried foods loose crispness.
· Air is your enemy.
· Leave ¼ inch head room in plastic containers. If there is too much space left, press plastic
wrap onto the surface of the food then cover with lid.
· Foods packaged properly and in a freezer at the correct temperature will last 3-6 months.

Plan Your Attack
· 30 meals in a day (15 recipes) 2 slow cooker, 2 oven, 2 stove, 9 assemble
· 10 meals in a day (5 recipes) 1 slow cooker, 1 oven, 1 stove top, 1 assemble
· Cook extra on a night you cook, and freeze the rest.
· Use items on sale to drive your choices for freezer meals.
· Choose a category of recipes such as spaghetti sauce, chicken, beef, meatballs, ribs etc.
· Cook with a friend.
· Get the family involved.
· Packaging options: plastic freezer containers, resealable freezer bags, and disposable aluminum pans. Consider purpose and space. (Only purchase plastic containers that are labeled freezer, microwave and dishwasher safe.) Choose the size that fits the food.

Tips and Tricks
· dinnerisready.com
· Freeze what your family will eat, not recipe size.
· Have each recipe on a card to follow you around the kitchen
· Do as much as possible before cooking day (shopping, pre-cook chicken, chop onions, grate cheese etc.)
· Gather your essential equipment (see list on “30 Meals” handout).
· Prepare a list of what you have frozen, with date.
· Label each meal with name, cooking instructions, date and servings right on the package before food is in it.
· Make your shopping list by category.
· Think single servings for lunches or to bless others.
· Food that is not cooled will over work your freezer motor.
· Freeze in single layers when possible.
· Thaw meals in the refrigerator. Take them out the day before.
· Some meals can be thawed and cooked in the microwave.
· Force thawing pasta dishes will cause them to fall apart.
· You can cook some meals from frozen state, add about 50% to the cooking time.
· Frozen Meal Shower?
· Sign up for frozen meal compassionate service.