Strips and Corn

After  Thanksgiving company left, I had a chance to sit and sew for the new mystery quilt En Provence. I was a really good girl and only disappeared from the family a few moments to check how my sewing machine was doing.

I found these strip candidates already in my 2 inch strip bin.

Not much there I wanted to use. I think they are too dark - Probably why they are still in the bin. I started cutting...

I cut off different lengths and sewed them together, working on variety. I was afraid it would be boring sewing neutrals together, but it was great fun, making sure no two 4 patches were the same.

My favorite were the blocks of and old sugar sack that I had been saving for a special quilt.

I don't have any trouble twisting seams on this size square, but I do as the size gets bigger.

I have 65 completed, only 156 to go.

We added a new dish to our traditional Thanksgiving menu


Corn Casserole

• 1 (15 1/4 oz) can whole kernel corn, drained
• 1 (14 3/4 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream
• 4 Tablespoons butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious. 
 I doubled it, but will only do the 9x9 next time with all the other "stuff" we had to eat.

 

I am linking to:

Making Monday

Moving it Forward Monday 

 Patchwork Times

Main Crush Monday

Quiltville