McCall's Quick Quilts May 2006 issue.

Preview Sunflower Salsa Quilt

Peachy Pear and Ginger Salsa By Laura Stone Roberts Ingredients: 1 c. cubed, peeled, ripe peaches (about 2) 1 c. cubed, peeled, ripe pears (about 2) 1/4 c. sliced green onions 2 tsp. sugar 2 tsp. cider vinegar 1 tsp. prepared brown mustard 1 tsp. minced, peeled, fresh ginger Dash of salt Dash of black pepper Combine all ingredients in saucepan. Cook over medium heat until green onions have softened and mixture is simmering. Remove from heat and let cool. Served chilled. Apple salsa and Cinnamon chippers By Laura Stone Roberts Apple Salsa The more servings of salsa I make, the more cinnamon chips I make. You can usually tell how many chips by the amount of salsa you have when you're done. 1 medium apple (any variety) (Granny Smith's will add tang, while Delicious will keep this sweet) 1 SMALL can mandarin oranges (drained) 1 SMALL can crushed pineapple (drained) 4/6 strawberries Cut all into "salsa" sized pieces and put into a bowl, cover and refrigerate. Cinnamon Chippers Several flour tortillas (large, thin) Spread melted butter (water works if you're watching your diet) over the surface of the tortillas, add cinnamon and sugar to suit your tastes. Cut into squares and place on broiler pan under broiler 5 - 7 minutes or until it starts to bubble. Remove and cool. These can be stored in plastic bags. WEBonus Index