by POPULAR DEMAND !

Just for Fun Fabrics is a fabric shop, but more, and focuses on quilt making.  We do a lot of fabric celebrating there with all sorts of events, classes, demonstrations, sales, quild meetings, you know the sorts of things .........  the one thing they all have in common is FOOD  !!!   It seems quilters especially, besides sewing, like to cook and eat.  Here are a couple of favorites that we have served at the shop and the recipes are asked for over and over. Maybe you would like to try them at home...?

FRESH VEGGIE AND PASTA SALAD

The fun of this salad lies in colors and the shapes…….just like a quilt! I served it as lunch during an all day quilting class at the shop.

The salad is just right for using the last tomatoes, peppers and cucumbers lingering in the garden. If not, there are always the abundant offerings of the produce section! Whichever, it is delicious and easy.

Start with your favorite large salad bowl in which to mix the vinaigrette. It is a fairly classic French dressing.

1 teaspoon sea salt
½ teaspoon red pepper flakes
1 teaspoons Dijon mustard
1-2 tablespoons sugar depending on your taste
3 tablespoons Red Wine Vinegar….or your favorite
      Whisk together, then continue to whisk while drizzling:

6-8 tablespoons good quality Olive Oil.
       The dressing will amalgamate as you add oil little by little


                                     Chopping Vegetables

       Prepare the following vegetables to add to dressing:
5-8 rather large Roma Tomatoes, sliced thinly crosswise
Small red onion, finely chopped

½ yellow or orange bell pepper, chopped

1-2 large celery spears, chopped                                  
2-3 green onions, with tops. Cut into ½ inch pieces
1 medium cucumber, chopped
Bunch of Italian Flat Leaf Parsley
        Gently toss these vegetables into the dressing.

       In a large pan of boiling, salted water, cook 10 +/- oz. of pasta bows to al dente, then drain    well and   mix with vegetables. Finally barely blanch in boiling water........

8 + spears of fresh Asparagus.

Remove from boiling water and plunge immediately into cold water to stop cooking process. Cut crossways into 2” to 2-1/2” pieces and gently add to salad. This is almost a garnish and adds the final beautiful touch…..almost like the border of your quilt!


Kim's Fresh Apple Cake

2 cups sugar
2 eggs
½ cup of oil
       Mix until smooth and pale yellow then add
2 cups flour, half whole wheat is nice
1 teaspoon cinnamon
2 teaspoons soda
1 teaspoon salt
2 teaspoons vanilla
      Mix until well blended. Batter will be stiff at this point. Add
4 cups raw apples cut into small pieces. No need to peal.
1 cup dried fruit; dates or raisins work well
      Mix well until apples begin to soften and batter becomes moist.

Pour into well greased large rectangular baking tin. Bake at 350º F until done. Cake will be brown on top and will spring back to the touch. Pour glaze over top as soon as cake comes out of oven.
Glaze: 1 cup powdered sugar with a bit of vanilla and just enough water to achieve a pourable consistency.