A Couple of Pages and Requests

I'm going to start showing you some of the pages that were not only offered as the challenges, but some that won prizes too.  I won't do it all in one blog as you may be overwhelmed and miss the beauty of them all.

So tonight here's a look at what we offered as the "Make and Take" which came together as a page.

All the Mega Crop registrants had the opportunity to participate in the "make and takes", and in doing so would learn, or be reminded of how to make a variety of embellishments for their pages.  Once they had completed all ten make and takes, they could assemble their page, find a photo that suited and a page was complete!

So the 10 embellishments were these:-
 1 - Title using the negative space (throw away) of chipboard letters
 2 - Stamping a journal space using a simple acrylic block
 3 - Hand made flowers from punched or die cut flowers
 4 - An altered paper clip
 5 - Twisted Cord from crochet cotton
 6 - Altered rhinestones (these were clear then coloured orange)
 7 - Polaroid style photo
 8 - Scoring and sanding patterned paper
 9 - Hand cut file tab
10 - Covered chipboard piece.

Many people not only participated in the "make and takes" but they also went on to complete the page by adding their own photo.  One page that particularly caught our eye was this one by Angela.   She not only completed the one page, but matched it up to make a two page layout.   By simply adding some patterned paper to her one page and taking that paper and the banner style across to the left hand page she easily changed a one page layout into a stunning two page that accomodated a number of photos.  (left click on the page for a larger image)

Having learned these techniques they were then applied to the embellishment challenge which I will show you the next time.  To enter the embellishment challenge, each scrapper came up with their own layout but had to use certain elements from the make and take page.  Some were required elements, some were chosen by them from the remaining list.  An amazing display of artistic talent was laid out to be judged at the end of the day, with every one a winner as new techniques or twists on techniques were learned.

Watch for later blogs as I share with you some of the other challenges and winners.

In the meantime, we were asked for a number of recipes from the menus that all the ladies enjoyed.

Here's the recipe for Dump Cake that was served on Saturday night and made by Kara and Emily two of our lovely kitchen staff.  Rachel and Jonathan among other things,cleaned, cut and diced many, many vegetables for dinners and salads.  All four were amazing young people catering to our needs and wants.

 Peach Dump Cake

• 1  29 ounce can sliced peaches with the juice (drained and save juice)
• 1 yellow cake mix
• ½ cup butter, melted
• 1 cup nuts, chopped (optional)

Place drained peaches in a 9×13 pan.

Sprinkle dry cake mix over peaches.

Carefully spoon melted butter and juice over cake mix. Sprinkle with nuts if using them.

Bake at 325 for about 45-50 minutes.

Serve warm or cold with ice cream

Bean Salad

1 14oz can Kidney Beans - washed and drained

1 14oz can Green Straight Cut Beans - drained

1 14oz can Wax Yellow Beans - drained

1 onion chopped

1/2 cup Salad Oil

1/2 cup Cider Vinegar

3/4 cup White Sugar

Salt and Pepper to taste.

Measure and mix the oil, vinegar, sugar, salt and pepper.  Pour over the washed and drained beans and onion.  Allow to marinate for approximately 24hours.  Will keep for 7-10 days in the regrigerator

Chicken with a Chinese Accent 

(I've used this favourite recipe since I was a teacher in 4H 30 years ago)

6 - 7 boned chicken breasts

1/4 cup Soya Sauce

1/4 cup Cider Vinegar

1/8 cup Brown Sugar

1 10oz can Mushroom Soup

1 onion chopped

Place chicken breasts into medium casserole dish.  Mix Soya Sauce, Mushroom Soup, Vinegar and Brown Sugar together.  Pour over chicken breasts and bake in 350 oven for approximately 45 mins. 

I also cook this on top of the stove in a saucepan. Pouring sauce over chicken and simmering for about the same time.

Carrot Salad

2lbs Carrots peeled, sliced and cooked until just tender

1 Onion sliced into rings

1 cup White Sugar

1/2 cup Salad Oil

1/2 cup White Vinegar   (note: I used Cider Vinegar by mistake for the Mega Crop, but it still tasted great)

1 10oz can Tomato Soup

1 tsp of dry mustard

salt and pepper to taste

Mix Oil, Vinegar, Soup, Sugar and Mustard with salt and pepper to taste.  Add the onion rings to the cooked and drained Carrots.  Pour sauce over carrots and onions.   Allow to marinade for 4-6 hours.  Keeps well in refrigerator.

Jut an update on the Hallowe'en costumes that Linda and I are working on.  The sceptre (a wooden ball knob on wooden dowel painted black and blinged up with rhinestones) has been made, along with the Queens crown (jewellery wire twisted with beads interlaced through it). The Borrowers paper clips ( electrical wire), needle/sword (dowel painted silver and drilled), shoe covers and tunic sewn.  We'll show you the finished costumes after they've been worn on Friday night.

For now though that's all, so happy crafting until next time.

Lilian