“Chill December brings the sleet, blazing fire and Christmas treat.”
Good Morning from Stamping Peace! Hope you are enjoying the waiting and planning and preparing for the Christ child. So many well-kept secrets, but we aren’t going to keep the secret of how to make these cute file folder cards. We made them at our stamping classes yesterday and the ladies (and our one gentleman) wanted the directions. Here we go! Start with a half sheet of paper (5 1/2″ x 8 1/2″), fold it half the “taco” way, and then cut off 3/4″ from the front flap. Using an envelope punch board, line up the left side of the front flap to the left side of the opening in the punch board. Punch, slide down 3″ and punch again. Turn the card inside out and turn it so that the tab that you just punched is on the right. Cut off the excess paper to the left of the tab. On the back flap, punch the edge and 3″ down, just like you did with the front flap. Cut off the excess paper to the right of the tab. The front of the cherry cobbler file folder card is decorated with a piece of crumb cake paper that is 2 1/2″ x 5 1/2″ and a piece of Seasons of Style Designer Series Paper (love the plaid!) that is 2″ x 5 1/2″. The crumb cake insert is 4″ x 5 1/4″, punched at the left edge and 2 3/4″ down. You can stamp a sentiment on the lower part of the card, or use it to send a Christmas recipe. The cherry cobbler ribbon acts as a closure to keep the recipe card in. If you have problems, hop on over to Dawn Griffith’s website, she has a video on how to make this card! : ) Patty Bennett also has a video on how to make file folder cards.
This isn’t really a Christmas recipe, but we were talking about it at our morning class yesterday, and the swiss chard in it is red and green, so I’ll add it here! : )
“Creamed Swiss Chard with Prosciutto”
1. Heat 2 T. olive oil in a large sauté pan over medium heat. Add 1/4 cup diced prosciutto and sauté until aromatic, about 1 minute. Increase the heat to high and add 1/4 cup minced yellow onion and 1 T. minced garlic. Saute, stirring constantly until the garlic is aromatic, about 1 minute more.
2. Add 8 cups chopped swiss chard leaves, sautéing just ntil the leaves wilt, about 5 minutes. Add 1/3 cup heavy cream and bring to a simmer. Cook the swiss chard until it is tender, about 5 minutes.
3. Season generously with salt and pepper. Remove from the heat and stir in 1/4 cup grated parmesan cheese and 1/4 tsp. nutmeg. Serve immediately in a heated bowl.
(I don’t add the parmesan cheese or nutmeg. It’s so delicious without them that I could eat the whole pan!) : ) Bon Appetit!