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Worried about dinner? Don't! Here's the...

Quilter's Quickest

         Scroll down for last     Previous winners are located
         month's winners.            in the Hall of Fame.

 
Congratulations,  May  winners.

*Due to computer problems we unfortunately lost all of the
June entrees.  If you submitted a receipe for the June contest
please resubmit for the July.  We are sorry for the inconvenience.

If you're a winner, be sure you follow the rules for claiming
your prize on the FREE FABRIC page.

May's   First  Place Winner:   Marge Beebe,  Mondovi, WI

                 Taco Corn Bread:

                                    2 packages Jiffy corn bread
                                    1 C. precooked hamburger With Taco Seasoning
                                      (When precooking hamburger I cook a large amount
                                      and seperate into meal size bags.)
                                    1 Can Diced Tomatoes (Drained)
                                    1 1/2 c shredded Cheddar cheese
                                    1 can sliced Black Olives
                                    1 can corn (Drained)
                                    Shredded Lettuce (Optional)
                                    Sour cream (Optional)
              
                                   Preheat the oven to 425*.  Make the corn bread following
                                   the directions on the box.  Pour into a greased 9" x 13" pan.
                                   Sprinkle   the precooked hamburger, tomatoes, black olives
                                   and   corn over the unbaked cornbread.    Bake in the oven
                                   for 30 minutes.  Sprinkle the cheese over and cornbread and
                                   bake until the cheese is melted.  This is good served with lettuce
                                   and sour cream.  Serves 6 - 8 people.

                                                            Click here for a copy you can print off

May's Second Place Winner:  Ellen Mesaros, Washington WV.
             

               Portabella Mushroom Spaghetti:

                                1 - 28 oz can diced tomatoes
                                1 - 16 oz package of portabella mushrooms
                                2 - TBS tomato paste
                                1 - 16 oz box of pasta of your choice oregano & pepper

                                1. Start water boiling for pasta
                                2. Dice mushrooms and sautee until slightly browned.
                                    Add diced tomatoes and tomato paste. 
                                    Season with oregano and pepper to taste.
                                3. Cook pasta and allow family to dish it up at the stove.            
                    

                                                              Click here for a copy you can print off

You can win too!  We'll be adding more recipes each month from the
best submitted to The Quilter's Quickest© Recipe Contest.
To enter go to the FREE Fabric page.