A Happy Spinning Group

Today was the day for my spinning group's Christmas Potluck lunch. We had a full house, with three first time visitors, Anita, her daughter Anna-home from school in Montreal, and her granddaughter Amber. Anna bought a drop spindle at the Finger Lakes Fiber Festival this fall and is doing a beautiful job spinning. Anita is also interested in learning to spin and they plan to get wheels in the coming year. It was good for them to get a chance to see a variety of wheels at the group. There was lots of delicious food, great conversation, and fellowship with fellow fiber fanatics.

Anna, Suzanne and Trina

Suzanne and me.

Barb, Barbara, Anita and Carol. Barbara was showing us the weaving sample she made at a beginner's weaving class at Harrisville Designs this fall. She learned a lot in the 5 day class! Anita's sweater was amazing-it was a map of the world.

Kathy, Amber, Vernice and Phyllis. Phyllis is spinning on a Hitchhiker that used to be our hostess Barb's. Barb named the wheel Miss Piggy and painted her pink-she's decorated with rhinestones, flowers, and has red toenails and a toe ring.

Anita, Carol, Andrea and Carolyn.

The dish I brought is an old family favorite called Hash Browns Deluxe. I'm going to be like Cooking Light magazine and show you the original recipe and then tell you what I have done to cut a lot of fat and calories out and still end up with a delicious dish.

Hash Browns Deluxe

2 pounds frozen hash browns

1 cup diced onions, sauteed

1 cup cream of chicken soup

1 pint sour cream

1/2 cup melted butter

8 ounces grated sharp cheddar cheese

Salt and pepper to taste

Thaw potatoes for 30 minutes. Mix everything together except for the potatoes. After the other ingredients are combined, add the potatoes and stir until they are throughly mixed with the liquid ingredients. Bake at 375 degrees for 1-1 1/2 hours until brown.

Now the lower fat recipe-just as delicious, I promise.

2 pounds frozen hash browns

1 cup diced onions, sauteed (You can use 1 1/2 teaspoons of onion flakes instead)

1 cup cream of chicken soup (Any cream of soup works well. I often use cream of broccoli soup and add lightly steamed broccoli)

3/4 cup of low fat sour cream

2 cups grated cheddar cheese.

Salt and pepper to taste

Thaw potatoes for 30 minutes. Mix everything together except for the potatoes. After the other ingredients are combined, add the potatoes and stir until they are throughly mixed with the liquid ingredients. Bake at 375 degrees for 1-1 1/2 hours until brown. If you want to make a one dish dinner, you can also add diced ham or chicken. The possibilities are endless!