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Call Us Today!
(423) 899-3664
Call Us Today!
(423) 899-3664
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Dear Sewing Friends,
By the time you receive this newsletter, you will have already celebrated the holidays! We hope you did have a very Merry Christmas and Happy New Year. If you are like most of us, you have finished the Christmas “To Do List” and can now focus on making a fun project for yourself. Be sure to check out our Specialty Classes for a sewing or embroidery project you might find interesting. There are several new classes from which to choose. We have delayed the start of the Elegant Elements quilt in the hoop by Hoop Sisters until a start date in January (see Specialty Class section for dates & times). The completed quilt is hanging in the store. Come in to see how beautiful the quilt is. You can make one also!
With all the Christmas sewing and embroidery, you may want to think about having your machine serviced and cleaned. Bring it in soon before Ernest gets too busy!
We have added some new color options in our fat quarter jelly roll fabric selection. You make want to take one home with you. Also, we have some new, beautiful embroidery design collections. Check these out!
Customers, we do need your help. The expense of creating, printing and mailing out our newsletters has become so exorbitant that we will no longer be able to mail out the newsletter. Beginning in April, the Chattanooga Sewing Machines' newsletter for the spring and future quarters will be on our calendar page. If you request it, we can email  you a copy of the newsletter. However, we need your current email address to do that, so, either call or come by to give us your current email address. We greatly appreciate your understanding in this matter.
We do have some new employees, and they are looking forward to meeting all of you. Come in to say hello.
See you soon,
Sandra and Staff
Don't miss out on Daily specials or any other spontaneous events! These will be announced
via email and on our Facebook page. So make sure we have your current email address
and take just a minute to "Like" us on Facebook!

All About Embroidery

This is an instructional video class that discusses various embroidery techniques, project ideas
and suggestions for supplies. While this program is created by BERNINA, any brand machine
owner is welcome to attend. You will receive a free embroidery design each month.
Please call to sign up for this class so we will know how many CDs to make. Due to the
significant increase in the cost of this program, there will be a fee of $10 for this class.
Class is hosted by Linda Olive.

Monday, January 23rd at 10:00 a.m. Monday, March 27th at 10:00 a.m.
Monday, February 27th at 10:00 a.m. Monday, April 24th at 10:00 a.m.
E-mail us now at chattanoogasewing@comcast.net to receive our e-mails.
By e-mail, we can notify you of updates to your machine, new products, special pricing on machines, specials on different products, and let you know dates for classes, etc. We don't want to clutter you with our e-mails; but do want to keep you informed of classes and special sales.
SEWING CLUB CARD 

Get your savings card now – and shop till you drop!
PURCHASE YOUR CARD FOR ONLY $ 10
(Good for 12 months)

GET 10% OFF PURCHASES of threads, notions,
stabilizers, books, hoops,
machine accessories, and more.
(Discounts cannot be used on Sale items nor
combined with other discount offers.
Card must be presented prior to purchase.)

 Lemonade Pie

1 (12 Oz.) Can Evaporated Milk
2 (3.4 Oz.) Packages Lemon Instant Pudding Mix
1 Tbsp. Lemon Zest
1 (12 Oz.) Frozen Can Lemonade Concentrate, Thawed
2 (8 Oz.) Packages Cream Cheese, Softened
½ Tsp. Vanilla Extract Thawed Frozen Whipped Topping
1(9 In.) Ready-Made Graham Cracker Piecrust
Whisk together evaporated milk, pudding mix, lemon zest, and lemonade concentrate. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add milk mixture, beating until smooth. Add a large dollop of whipped topping, beat until blended. Pour into crust. Cover and chill 8 hours or till frozen. Remove from freezer a few minutes before serving to slightly soften. Serve with a dollop of remaining whipped topping.

Orange-Buttermilk Salad

This very light dish can be made the day before and is always a hit. People cannot believe it’s made with buttermilk.
1 (20 Oz.) Crushed Pineapple, Undrained
1 (6 Oz.) Package Orange-Flavored Gelatin 
2 Cups Buttermilk
1 (8 Oz.) Container Frozen Whipped Topping, Thawed
1 Cup Chopped Pecans, Toasted
Lettuce Leaves
Bring pineapple and liquid to a boil in a medium saucepan. Remove from heat, stir in gelatin. Stir until gelatin dissolves; let cool. Add buttermilk to pineapple mixture, cover and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and toasted chopped pecans. Spoon mixture into a lightly oiled 9-cup mold; cover and chill until mixture is firm. Unmold onto a lettuce-lined plate.

Modernizing

We’re going electronic with our newsletter. Many of you have given us your e-mail addresses. Did you recently get e-mail from us? If so, we have your address. If not, please send us your info in an e-mail to chattanoogasewing@comcast.net
We’ve attempted some addresses that say they are being blocked. If you have given us your address, but got no mail, it may be blocked. Please try putting our address in your favorites.
OUR EMAILs WILL BE COMING FROM CHATTANOOGA SEWING MACHINES.

Icebox Key Lime Pie

¼ Cup Sugar
1Tbsp. Grated Lime Zest
1cup Lime Juice (About 8 Limes)
8 Oz. Cream Cheese, Softened
1 (14 Oz.) Can Sweetened Condensed Milk
1/3 Cup Instant Vanilla Pudding Mix
1 ¼ Tsp. Unflavored Gelatin (Knox Gelatin)
1 Tsp Vanilla Extract
1 (9 In.) Ready-Made Graham Cracker Piecrust
Sprinkle gelatin over 2 tablespoons lime juice in small bowl and let sit until gelatin softens, about 5 minutes. Process sugar and lime zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth. Microwave lime juice/gelatin mixture until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. With food processor running, slowly add gelatin mixture, remaining lime juice, and vanilla and process until thoroughly combined, about 30 seconds. Pour into piecrust. Cover with plastic wrap, and refrigerate for 3 hours up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing. Garnish with thin lime slices, if desired.

Pumpkin Bread Sandwiches

by Faye Williams 
1 Loaf Pumpkin Bread, Sliced (Chill First For Easier Slicing)
8 Oz Cream Cheese, Softened (Low-Fat Works!)
1/3 To 1/2 Cup Orange Marmalade--Try To Get More Of The Solid Rind-Part 
Mix Marmalade in The Cream Cheese and Chill. Spread On Pumpkin Slice Then Top with Second Slice to Make a Sandwich 
*Note: The Spread Is Also Good with Zucchini Bread and Other Nut Breads
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YP Reviews

Hours of Operation:
 Monday - Friday 10:00 a.m. until 6:00 p.m.
Saturday 10:00 a.m. until 4:00 p.m.

Chattanooga Sewing Machines​
2200 Hamilton Place Blvd • Chattanooga, TN 37421
(423) 899-3664 • Fax:  (423) 892-8361