Author: Cathy H

Spring 2018 Retreat

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The retreat information has been updated.  Watch for the announcement in the coming weeks as to when registration will be open.
Thank you!!!!


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Condolences to Jame Hamel. Her mom, Monica Pitman, has passed away. Monica a was a former member of MVQ. She was also the sister of Connie Grew.  Monica and Connie were MVQ members for many years. Services for Monica will be Tues 4-8 at Pollards. Funeral is at St Monica’s on Wed. Monica was just 90 on Dec 13th. Our sympathies go out to Jane and family.

Another Recipe

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Mandarin Salad  (Circa 1970)
2 – 3 oz. pkgs. orange jello, can be sugar free
1 large can mandarin oranges, drained
1 large can crushed pineapple, drained, save juice
2 or 3 bananas

Make jello according to directions.  When partially set, add fruit.
When jello and fruit is set, make topping
1/2 cup sugar
dash of salt
1 beaten egg
3 Tablespoons flour
1 cup pineapple juice from above.
Mix well.  Cook until thick, stirring constantly so it doesn’t burn on the bottom. Let cool.
Beat up 1 envelope Dream Whip, according to directions.
Fold into cooked and cooled topping mixture.
Spread on salad, and sprinkle with walnuts.
Enjoy!  Bev Valle

February Collage Workshop

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There are 5 openings available for the February workshop with Carol Robinson on collages. It is a four-hour design class and patterns can be purchased ahead of time online. It is February 17th and $10 for members. The location will be announced in January if not sooner. It is a fabulous class!

If you would like to attend, please email Ronni Longwell at to register. The directions and class information will be emailed to you.

Christmas Jello Salad

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I was very flattered that so many liked  this Christmas Jello Salad. Here is the recipe
 Layered Christmas Jello Salad

11×7 glass dish or mold
Green or 1st Layer
1 3oz package of Lime jello
1 cup of boiling water
1/3 cup of unsweetened pineapple juice
1 small can crushed pineapple DRAINED
Cream cheese layer

1 Box lemon jello (3oz)
6 TBSP boiling water
1 8oz package of cream cheese (SOFTENED)
1/3 cup half & half
Red Layer

2 packages  3oz each of your favorite RED jello (I use cherry)
2 cups boiling water
1 can (14oz) WHOLE BERRY cranberry sauce
1 tub cool whip (OPTIONAL)
Dissolve lime jello in boiling stir to mix well. Add pineapple juice. Sir in pineapple. Pour into 11×7 dish and refrigerate until set.
In another bowl, pour lemon jello in and stir in the boiling water. Dissolve well. Beat in cream cheese and milk then beat until smooth.
Spread over green layer; refrigerate until set.
Dissolve red jello in 2 cups boiling water. Stir in cranberry sauce. Cool this for about 10 minutes.
Spread this over the other layers. I use a spoon and spread carefully (not letting the red layer seeping into the white layer. You want it to sit
on top; again refrigerate until set.
If using cool whip then ice the dish shortly before serving.
For a buffet, I used the glass dish BUT you could make it in a mold or even a bundt pan. Its very pretty
Bon Appetite.

Travel Quilt Update

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Our quilt’s journey to the Connections Quilt Festival brought $180 to the guild coffers. Many thanks go out to our volunteers who sat at the table and/or white-gloved. We appreciate the time and energy given by Carol Sullivan, Ann Stobbs, Mary Stobbs, Jamie Ruh, Liz Swan, Mary Wilkes, Carol Robinson, Brenda Haskell, Cindi Fergusen, Ronni Longwell, Gail Forthoffer, Betty Hastings, and Judy Naylor.

Betty and Judy

Raffle Quilt Goes to Nashua.

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Connections Quilt Festival is nearly here.

If you’re interested, here are some things to know…

The festival is being held at the Radisson Hotel     11 Tara Blvd., Nashua, NH     Exit 1 off Route 3
NOVEMBER 9, 10, AND 11
Show Admission: CASH ONLY   $12.00 day   $14.00 for all 3 days

14 members have agreed to sit with our quilt and/or white glove. There are still time slots that could use additional coverage. If you’ve got the time and the inclination please contact or

Judy and Betty