I spent thursday morning making a little something for my mother, which I mailed that afternoon. I know she'll get it in time for Mother's Day!
I took a wonderful photograph of my mother (on the left) and my grandmother taken in about 1952 when my mother was a senior in high school. I ran the photo through the photocopier printing it onto June Tailor fabric printer paper. I sewed the fabric photo to a "pillow" of vintage feedsack from a cutter quilt my grnadmother had made. My grandmother inherited the sewing gene from her mother who used every scrap of fabric she could to make quilts to, in her words, "keep the babies warm." The faded, torn quilt was given to me by my mother who thought I could find a use for it. Little does she know that part of it will be given back to her!
My grandmother used rick rack to decorate the dresses she made, and the blue rick rack was some of hers. The "Mother" embroidered hankie corner is one of my flea market finds. The vintage millinery flowers give the little pillow a nice, feminine touch. I bought the heart charm from Speckled Egg.
I bought the glass blue butterfly from Speckled Egg too!
Here's the back of the pillow, which I filled with cotton batting and lavender buds. You can see how shabby sweet the vintage faded feedsack is! HAPPY MOTHER'S DAY!
Now for something YUMMY! Today I took my favorite savory dish to my son's middle school for the Teacher Appreciation Luncheon. I made TWO Hash Brown Casseroles!
Here's the recipe! It is super easy and perfect for a breakfast buffet, luncheon, or dinner--any time!
Hash Browns Helen
This recipe is adapted from Aunt Bee’s Mayberry Cookbook.
2 C. shredded cheddar or American cheese
1 10-1/4 oz. can condensed cream of chicken soup
1 C. sour cream
¼ C. butter, melted
¼ t. salt
¼ t. pepper
1 32 oz. package frozen loose-pack hash brown potatoes, thawed
1 C. crushed corn flakes
1 T. butter, melted
Grease a 9 x 13 inch baking dish or pan. In a large bowl combine the cheese, soup, sour cream, ¼ c. of the butter, salt and pepper. Mix well. Fold in the thawed hash brown potatoes. Turn the mixture into the prepared dish. Toss together the corn flakes and 1 T. melted butter. Sprinkle over the potato mixture. Bake in a 350 degree oven for 1 hour, until the casserole is golden brown and potatoes are tender. Serves 8 to 10.