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Bags with personality

September 5, 2012
By Pat Jensen , Marshall Independent

As you well know, one seldom sees a woman without a bag of some sort hanging on her arm or shoulder. A purse or a tote bag is a necessity. Can a gal own too many? Perhaps.

On July 23, I spent some time in the craft room at Boulder Estates in Marshall. My daughter, Sue, had picked up some tote bags and asked if I would care to assist with a project. (She knows I enjoy crafting).

Assorted transfers were ironed onto squares of fabric. Each person in attendance at "craft club" was able to choose a fabric square and a tote bag. Two gentleman were present and they worked on the project as well.

The transfer designs needed color. Crayons were provided - the ladies and gents didn't see that coming! After the designs were colored, each fabric square was pressed with a hot iron to set the color. The design was then glued to the tote bag. The next step was adding any desired embellishments, such as ribbon, beads or buttons.

You might be surprised at the amount of talent found in the craft room. The completed tote bags looked just wonderful. If you happen to visit Boulder Estates, be on the look out for colorful tote bags. If you spot any of the decorated bags, you're in for a real treat. Each bag is a one-of-a- kind creation.

Oh, I can't neglect to mention a young man (Ryan) who offered assistance to anyone who needed a bit of help to complete his or her project.

Also, there was lots of conversation and laughter that could be heard while everyone was working on their tote bag. On this day, the craft room was a fun place to be.

All this talk about bags has brought this recipe to mind

OMELET IN A BAG

Insert a pint size freezer bag (zipper type) into a suitable size glass or cup. Fold opening of bag over rim of glass. Set aside. Bring saucepan of water to a boil. Meanwhile, break desired number of eggs into a bowl and whisk; add small amount of water, season with salt and pepper to taste. Note: For one omelet, I use 2 or 3 eggs and 1 tsp. water.

Transfer beaten eggs to freezer bag. Add desired ingredients. The choices are many ... diced onion, cooked bacon bits, diced ham, diced or grated cheese, chopped spinach, tomatoes, green or red bell peppers, slices of black olives - whatever you like.

Remove bag from glass and carefully hold bag upright; squish to blend ingredients. Next, remove excess air from bag; you want egg mixture to be in lower portion of bag. Seal bag. Gently drop bag(s) into pan of boiling water and cook, uncovered, for about 8 to 10 min. on med/low boil. After 4 min. use tongs and turn bag over. When omelet appears done, remove from saucepan (using tongs) and place bag on a towel; wipe water from exterior of bag. Open bag and slide your omelet out of bag onto a plate. May garnish with grated cheese if desired; whatever you like. This is your creation!

Notes: Finished omelet should feel sponge-like on the outside and be moist on the inside.

Cooking for a group? Each person can choose the number of eggs they want and their own additions to the omelet. Label each bag with name or initial; using permanent marker.

If making a large omelet (4 to 5 eggs), use a qt. size freezer bag.

From Grandma's kitchen

GRANDMA'S POTATO SOUP

3 slices bacon, uncooked

2 ribs celery, chopped

1 small onion, chopped

2-1/2 cups water

2 chicken bouillon cubes

2-1/2 cups peeled and cubed raw potatoes

Salt and pepper

1 egg

2/3 to 3/4 cup flour

1-1/2 cups milk

Using a knife or kitchen shears, cut bacon into small pieces. Partially cook and then add celery and onion. Saute until tender-crisp. Add water, bouillon cubes, potatoes, salt and pepper. Cook until tender.

Meanwhile, prepare rivels by beating the egg and then gradually adding flour. Toss and stir until lumpy, but still soft and on the dry side. Sift excess flour from rivels. Crumble them into soup, a little at a time; to avoid clumping, and stir. Cook until centers are done - won't take long. Finally, stir in milk and heat.

Note: For thinner soup, use 2 cups milk.

Time to fill the cookie jar

SUE'S HONEY AND PEANUT BUTTER COOKIES

1/4 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup honey

1 egg

1-1/4 cups flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

In a mixing bowl combine shortening, peanut butter, sugar, honey and egg. Mix well. In another bowl, combine the flour, baking powder, soda and salt; gradually add to creamed mixture. Drop dough from spoon onto lightly greased baking sheet. Bake at 350 for 9 to 10 min. Yield: 3 dozen.

Note: I wonder if Sue remembers these cookies. She made them when she was a student in high school.

Just a thought: No one grows old by living - only by losing interest in living.

 
 

 

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