Ha! It's just another finish from the Quilty Fun book. This is a table mat and I did make it a larger by adding the outer border. It finishes 18x18". Most importantly all fabric came from my stash. I've moved away from this traditional autumn colorway but it all works very nicely here.
The photo was taken with a cloudy sky so it's a fairly accurate color portrayal although the background of the leaves is darker and more green than grey.
And here is a very tasty quilting night recipe that was a hit:
Chicken-Potato-Spinach Bake
1
lb. potatoes
1 –
10 oz. package frozen chopped spinach, thawed
1 Tbsp
olive oil
½ large onion, finely chopped
1
large garlic clove, minced
4
slices smoked bacon, cut in ¼ inch slices
1 Tbsp
plain flour
Butter
for greasing
½ Cup
heavy cream
½ Cup
chicken stock
3 Cups
shredded leftover roast chicken
4
oz. shredded cheese
-
Preheat the oven
to 375°F.
-
Slice the
potatoes 3/8 inch thick and simmer in salted water for 5 minutes until just tender.
Drain.
-
Put spinach in a
colander, pour boiling water from a kettle then refresh under cold running
water. Squeeze dry.
-
Heat the oil in a
pan over medium heat and soften the onion, stirring, for about 8 minutes. Stir in
the garlic and cook for 1 minute more, then remove to a bowl. Add the bacon to the pan and fry until
starting to crisp. Add the onion back to
the pan and stir in the flour.
-
Lightly butter an
8x8 baking dish.
-
Mix the cream
with the stock and season.
-
Layer half the
potato, all the onion and bacon, all the spinach, all the shredded chicken and
half of the cheese, pouring the cream sauce over as you go. Finish with a layer
of potatoes. Season with salt. Set aside remaining cheese.
-
Cover with foil
and bake for 30 minutes, then sprinkle with remaining cheese and return to
oven, uncovered for 10-15 minutes more until golden and bubbling hot.
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