“There’s usually a camaraderie between quilters. When they can get together and share fellowship and food, it’s always a good event,” said Pat Yearwood, a Mableton resident of six years who owns the shop with Jackie McDaniel, a Mableton resident since 1966.
“The cookbook is just an extension of our fellowship and eating. We love to eat. We love to gather and do sew-ins.” Jackie said.
Stitch’n Quilt is a retail shop established in 2009 with fabric, notions and classes.
“Our customers contributed recipes to the cookbook. We asked them to send us their favorite recipes,” Yearwood said.
The cookbook contains 170 recipes.
“The recipes span a variety of appetizers, breads, main dishes, vegetables, like your most common recipes books,” Pat said.
The cookbook came to fruition when the shop participated in the Greater Atlanta Quilt Shop Hop where customers visit a group of 12 predetermined shops in the annual four-day event. “(Customers) come and shop and take advantage of a good time,” Pat said.
Each participating store created something that represented the theme of the Shop Hop. “In 2012, our theme for the Shop Hop was ‘Join Us for a Day at the Fair,’” Jackie said.
“Our take off, our spin was ‘Blue Ribbon Stitch’n and Stuff”ns.’ We did fruits and vegetables, canning, various things of that nature. That’s how the cookbook spun off,” Pat said.
“We thought it would be neat as part of that to have our customers submit recipes to us and put a cookbook together from just quilters,” Jackie said. “It’s full of tested recipes by quilters.
“The cookbook was an idea and dream of everybody in the shop including our customers. It was a venture by our entire staff,” Pat said.
The cookbook is available for $12 at Stitch’n Quilt at 5590 Mableton Pkwy., SW Suite 114, Mableton. Proceeds will go toward covering the costs of the book. For more information, call (770) 944-3356 or visit www.stitchnquiltt.com.
The shop is open Tuesday through Friday from 10 a.m. till 6 p.m. and Saturday from 10 a.m. till 4 p.m.
by Patsy Estes of Marietta
2 lbs. ground beef
1 large chopped onion
2 cups water
3 (1.25 ounces) packages of taco seasoning mix
2 (0.5 ounces) packages ranch style dressing mix
1 (16 ounces) can black beans
1 (16 ounces) can dark red kidney beans
1 (16 ounces) can pinto beans
2 (16 ounces) can white corn (yellow will work but white is better)
1 (28 ounces) can diced tomatoes
1 (4 ounces) can green chilies
Brown ground beef and onions in a large pot, stirring often until meat is completely cooked. Add water, taco seasoning mix and ranch style dressing mix. Mix well. Add all contents of the canned vegetable including liquid. Bring to a boil, then reduce to a simmer and cook covered about two hours, stirring occasionally and adding small amounts of water to make desired consistency. Garnish as desired. Refrigeration overnight makes this taste even better.
Garnish: Shredded cheddar cheese, sour cream, and tortilla chips
The recipe can be found on page 35 of the cookbook.