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HOT DISH! Recipes from the Quilt Festival Staff

We like to think that, as a whole, the Quilt Festival staff is a pretty creative bunch. But it isn’t all fabric, thread, and planning for shows. There are many among us who also like to cook in our free time…well, and eat, of course! In fact, it isn’t uncommon for members of the staff to share their homemade goodies with the rest of the office—something from which we all benefit.

For this edition of Hot Dish!, we gathered favorite recipes from several members of the Quilt Festival team, all of which—it turns out—just happen to be meatless. So, below, you’ll find a collection of veggie- (and budget-) friendly snack, entrée, and dessert recipes courtesy of your friendly Festival staff.


from Kim DeCoste, Manager of Education


2 lbs. baby carrots, cooked until "crisp tender"

1 small onion, chopped

1 small bell pepper, cored and chopped

1 can tomato soup (Mix this and items below as marinade.)

3/4 c. vinegar

1/2 c. sugar

1tbsp. Worcestershire sauce

1 tbsp. mustard

1 tsp. salt

1 tsp. black pepper


Pour marinade over carrots, onions, and bell pepper. Let sit overnight in refrigerator. Keeps refrigerated for a week.


from Jill Benge, Education Assistant


3-4 ripe avocados, peeled and diced

2-3 large ripe tomatoes, diced

Tony Chachere’s Cajun seasoning, to taste.


Mix, chill, and serve with Tortilla chips .


from Ann Graf, Administrative Assistant


1 eggplant, sliced OR

leftover eggplant slices from another dish


First, rub a layer of olive oil on eggplant slices, and broil. The secret to broiling eggplant is to go very lightly on the olive oil. After slicing the eggplant, I put some olive oil on a plate. I dip my finger in the oil, and then quickly and lightly wipe my finger across the eggplant. You want it covered (lightly) with oil, but you do not want the oil to soak in.

Line the bottom of a casserole dish with a little pasta sauce (leftover pasta sauce works well; any brand will work), and place broiled eggplant slices on top of sauce. Top with a bit more sauce. Heat. Then, top with parmesan cheese and place back into the oven until the cheese melts. Slices can be served stacked or overlapped in a dish (as pictured).


from Carmen Valls, Special Exhibits Coordinator


6 lasagna noodles, cooked

About a 25 oz. jar spaghetti sauce

10 oz. frozen spinach, thawed

16 oz. cottage cheese

2 c. bag mozzarella cheese


Preheat oven to 350 degrees.

In mixing bowl, combine cottage cheese and spinach.

Spread a small amount of sauce on the bottom of your pan for coating. Put down two lasagna noodles, side by side, and then a layer of 1/3 of your cottage cheese/spinach mixture, a layer of 1/3 of your spaghetti sauce, and a layer of 1/3 of your mozzarella cheese. Repeat two more times for a total of 3 layers.

Bake 30 to 45 minutes.


from Judy Murrah, Vice President, Education and Administration


Cream together: 1 c. margarine or butter

2 c. sugar

Blend in:  2 whole eggs

Sift together and add to mixture:

1 tsp. salt

2 tsp. baking powder

4 c. flour

Add to mixture: 1 tbsp. vanilla


Do not refrigerate. Divide into 3-4 balls. Roll one ball at a time. Use leftover dough from each, rolling all together for last ball.

Roll out 1/8” thick on floured pastry cloth using a floured sock on rolling pin. Cut with cookie cutters. Place on cookie sheet. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. Cool on waxed paper.