Monthly Archives: September 2012

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Crochet Chenille Thick and Quick Beret (Lion Brand)

Easy

Chenille Thick and Quick – 1 Skein, N & P Crochet Hooks, stitch markers

Crochet (6sc = 4″ gauge on P Hook)

Beret:

With P hook, ch 4, sl st to form a ring – 6 sc in ring, place marker for beginning of round.

Rnd 1:  2 sc in each sc, 12 stitches

Rnd 2:  1 sc in next st, 2 sc in next st – repeat around, 18 sc

Rnd 3:  1 sc in each of the next 2 sc, 2 sc in next st – repeat around, 24 sc

Rnd 4:  1 sc in each of the next 3 sc, 2 sc in next st – repeat around, 30 sc

Rnd 5-7:  Continue in this manner, working 1 sc more between incs each round until there are 48 stitches.  Work even on 48 stitches for 2″.  Fasten off.

Ribbing:  With N hook, ch 4.

Row 1:  sc in 2nd chain from hook and each ch across – 3 sc

Row 2:  Ch 1, turn, working through back lps only, sc in each sc.  Repeat Row 2 for 21″ stretched.

Finishing:  With RS facing, sew short edges of ribbing together invisibly.  With RS facing, sew ribbing to beret, easing in fullness.

Top Knot:  With P hook, ch 7, leaving a 3″ tail on each end of ch.  Break yarn, tie ch into a knot and secure at beginning ring.

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Sour Cream Cheesecake (Rombauer’s)

Make Zwieback crust, line pan with it.  Chill the crust.

Preheat oven to 375.

Mix well and pour into crust:

2 beaten eggs

3/4 lb soft cream cheese

1/2 c sugar

1 tsp lemon juice or 1/2 tsp vanilla

1/2 tsp salt

Bake 20 minutes.  Remove from oven.

Cool to room temperature.  Heat oven to 425.

Mix well and pour over cake:

1 1/2 c sour cream

2 T sugar

1/2 tsp vanilla

1/8 tsp salt

Bake 5 minutes.  Cool.  Refrigerate 6-12 hours.  (Lean much further to 12.)

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Savory Lentil Rice Casserole (Saturday Evening Post Family Cookbook)

Another experiment.  So much of what I’ve read indicates that Americans eat too much meat and not enough of a number of other things.  My housemates are confirmed meatatarians, but they are willing to experiment with a vegetarian meal or two a week.  This one passed with flying colours, with both of them going back for multiple servings.  This recipe claims to be a serving for one, but given the amount that happened when I upped all the ingredients for four servings, I don’t think that’s accurate.  We had leftovers for at least 5 more servings past the dinner I made it for.

1/2 c cooked lentils (measure the lentils, then cook them)

1 c brown rice, cooked (cook the rice, then measure it)

Beef bouillon (My guess was 1/2 c per serving)

1 raw, chopped onion (I added some garlic, too, as for the most part, putting onion in a recipe like this feels weird with no garlic.)

1/2 c canned tomato juice

Pinch basil (I added some black pepper, as well)

Mix lentils, rice, and onion (and garlic, I pressed it).  Add basil (and pepper) to taste.  Add liquids, mix well.  Put in casserole dish.  Cover and bake at 325 for 30 minutes.