Monday, November 23, 2009

A promise is a promise

Here's the final product - the pumpkin pot holder!  I'm glad I did this project because I learned a lot about paper piecing, but I don't think I would do a large project with this process.  My brain just does not work this way.

Today was our quilt club meeting, and it was really fun to see everyone's finished pot holders with the variety of fabrics.  Isn't this part of what makes quilting and sewing so enjoyable?  One project, one layout, one pattern can have multiple results depending on individual choices.   A little like life itself, I suppose!

I hoped to have time to start on my next project (isn't there always a next project in the sewing/quilting world?) today, but Thanksgiving prep got in the way.  I managed to get the turkey washed, dried and coated with a glorious mixture of salt, fresh ground pepper, and sage, and the stock for the gravy made and Swiss cheese shredded for the corn casserole.  Also washed (and hand dried - am I nuts?) all of my crystal (service for 8 - white wine, red wine, water goblets, and champagne).  Tomorrow, Doug picks up the rental tables; then we iron the tablecloths and set the tables.  Also on the agenda is making the yam casserole.  I know all of the food should be freshly prepared, but I have to give in to age at some point, right?

A few years ago, I thought that the Thanksgiving menu was getting a little stale so I added a new vegetable recipe - Swiss Corn Bake.  My son-in-law went crazy over this recipe!  If you're looking for something new and different (and pretty easy) to add to your Thanksgiving table, give this a try:

Swiss Corn Bake (serves 8)

16 ounces frozen corn, cooked and drained
2 eggs, beaten
1 1/2 cups Swiss cheese, shredded
2 5-oz cans evaporated milk
1/4 cup finely chopped onion
1/4 teaspoon salt
dash pepper
3/4 cup soft whole-wheat bread crumbs
2 tablespoons margarine, melted

Cook corn according to package directions; drain.  In a medium mixing bowl, combine eggs, 1 cup of the cheese, evaporated milk, onion salt, and papper.  Stir in cooked corn.  Turn mixture into an 8-inch round baking dish or a 9-inch quiche dish.  Place dish on a baking sheet.  Bake in a 350 degree oven for 20 minutes. Toss bread crumbs with remaining cheese and margarine; sprinkle over the corn mixture.  Bake 5 to 10 minutes more until golden and bubbly.  Let stand 5 minutes before serving.

If you decide to make this, let me know if your family likes it!

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