


The right picture is a close-up of the waistline. There is a sheer sash that goes around the waist and will tie into a big bow at the back. I completed the matching bolero in the third picture long ago, but still plan to add a


Makes 16 sticks
1 egg
2 T. water
¾ c. seasoned bread crumbs
½ t. garlic salt
1/3 c. flour
1/6 c. cornstarch
1 qt. Oil {for frying}
8 cheese sticks
Procedure:
Heat oil to about 350° {or put the oil over medium heat while you're prepping everything else}. I used a medium sized pot with tall sides & just filled it up so the oil was about 2 ½” deep. You'll need three separate bowls. In one, mix the egg and water. In the second, mix the seasoned bread crumbs & garlic salt. In the last, mix the flour & cornstarch. Cut each cheese stick in half so you have 16 smaller sticks. Dip the sticks first in egg, then in the flour, then in egg again, finally in the breadcrumbs. {Helps to use tongs/forks/spoons so as not to gunk up your fingers.} I battered all the sticks first, then fried them all at the same time. Fry about 4 at a time for 30 seconds each or until golden brown.
Special Notes:
If you are not using “seasoned” bread crumbs you may want to add about ½ t. salt and some ground pepper for more flavor. I also sprinkled the finished sticks with kosher salt as they were coming out of the oil. Serve with marinara sauce for dipping. YUM!
Chocolate Éclair Dessert
Makes 12 servings
1 box graham crackers {will only use about 2/3 of the box}
1 3 oz. package instant vanilla pudding
1 3 oz. package instant French vanilla pudding
3 c. milk
1 8 oz. container Cool-whip
1 16 oz. can chocolate frosting
Procedure:
Make the puddings using the 3 cups of milk. Let stand 5 minutes. Fold in the Cool-whip. Line the bottom of a 9 x 13” pan with crackers, breaking them up a bit to make serving easier. Layer with ½ of pudding, then crackers, rest of pudding, ending with crackers. Remove foil from inside of chocolate frosting can. Microwave for 30 seconds. Spread ½ of frosting over the top. {Save the rest for another use.} Refrigerate.
Special Notes:
Make at least 12 hours before serving!! Great for potlucks. The entire pan I made was practically licked clean ;>) I also used low-fat graham crackers and Lite Cool-whip and no one seemed to notice.
"Open my eyes that I may see the wonderful things in Your law." ~Psalm 119:18Another Scripture that has really encouraged me in this process is Isaiah 55:10-11
"For as the rain comes down and the snow from heaven,Even if I don't feel any spiritual adrenaline, He assures me that my quiet times ARE working and are "accomplishing what He pleases". He will work in you too! Have a blessed weekend!
And do not return there,
But water the earth,
And make it bring forth and bud,
That it may give seed to the sower
And bread to the eater,
So shall My Word be that goes forth from My mouth;
It shall not return to Me void,
But it shall accomplish what I please,
And it shall prosper in the thing for which I sent it."
Makes 6-8 servings
3 c. shredded unpeeled zucchini
1 large onion, diced
½ c. shredded Parmesan
½ c. shredded cheddar
½ c. vegetable oil
1 c. Bisquick
4 eggs
½ T. dried parsley
s & p, TT
Procedure:
Preheat oven to 350° F. Grease 9” pie plate. Combine all ingredients. Bake for 50-60 minutes.
Special Notes:
I used 2 medium zucchini for the 3 cups. I also like sharp cheddar for more flavor. I like to let the quiche sit for about an hour so that it firms up a bit more.