Thanksgiving Side Dishes
 
Cranberry Salad

A creamy cranberry salad. Even people who normally don't
   like cranberries will eat this salad.

 
1 pound fresh or frozen cranberries
2 cups white sugar
1 (20 ounce) can crushed pineapple
8 ounces miniature marshmallows
1 banana, peeled and sliced
1/2 cup heavy cream, whipped

Directions
1 If using frozen cranberries let thaw before using. In a
   food processor or blender grind the cranberries. Add the
   sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
2 Just before serving stir in the sliced banana and
   whipped cream.

 

Bacon Wrapped Pineapple

These are very simple-to-make appetizers that are nice for your holiday guests or your family.

INGREDIENTS:

1 pound thin-cut bacon    1 large can pineapple chunks

wooden toothpicks

PREPARATION:

Cut bacon slices in half; wrap pineapple chunks with one slice of bacon and secure with a toothpick. Broil in oven until bacon is browned and cooked.

 
Turkey Stuffing Recipe

Ingredients:
3 eggs, beaten
8 to 12 cups crumbled day-old bread
2 tsp. poultry seasoning
2/3 cup celery, chopped
1 medium onion, chopped
1/4 cup pan juices


Directions:

In a mixing bowl, mix the eggs, bread crumbs, poultry season, celery, and onion. Sprinkle pan juices over stuffing, mix quickly and lightly stuff the turkey.

Makes stuffing for 12 to 14 pound turkey.
 
Oyster Dressing Recipe

Ingredients:
1/4 cup butter
1 large onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid from drained oysters

Directions:

Step 1:
Preheat oven to 350 degrees.

Step 2:
Saute onions and celery in 2 tablespoons of the butter until wilted, not browned.

Step 3:
Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley.

Step 4:
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Step 5:
Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
 
 
Green Bean Casserole Recipe

Ingredients:
1 small can cream of mushroom soup
1/2 cup milk
1 small can sliced mushrooms, drained
1 small can French-fried onions
2 tablespoons pimientos 1/8 teaspoon black pepper 2 9-oz packages frozen French-cut green beans, thawed


Directions:

Step 1:

Preheat the oven to 350F.

Step 2:
Combine the soup, milk, mushrooms, half the onion rings, pimientos and black pepper in a large bowl and mix well.

Step 3:
Combine green beans and half the soup mixture in a medium bowl and mix well. Spoon into a 1 1/2 quart baking dish. Top with remaining soup mixture.

Step 4:
Bake for 20. Sprinkle with remaining onion rings. Bake until browned, about 5 minutes.
 
 
SCALLOPED CORN

1 egg, beaten
1 17-oz. can cream-style corn
1/2 cup milk
1/2 cup dried bread crumbs
1/4 onion, chopped
1 tablespoon butter or margarine, melted

Combine all ingredients in a large bowl. Mix well. Pour into a greased casserole dish. Bake in a preheated 350-degree oven for 35 minutes. Serves 4.
 

THANKSGIVING YAMS

Scrub well 4 or 5 medium sized yams and bake until done. Place unpeeled in a food processor or blender. Add: 1/2 tsp. salt 1/4 -1/3 c. thick almond milk Blend until smooth but do not over blend. Place in casserole and warm in oven. Just before serving sprinkle over the top: 3/4 c. chopped fresh cranberries The cranberries camouflage the small pieces of yam skin and their tartness complements the yam's sweetness.

Sweet Potato Crunch Recipe

Ingredients:
3 cups sweet potatoes, mashed
1/2 stick butter, melted
1 cup sugar
1/2 tsp. salt
2 eggs, beaten
1/2 cup milk


Directions:

Step 1:

Mix all ingredients and place in buttered casserole dish.

Step 2:
Sprinkle with topping and bake in 350 degree oven for 35 minutes.

Topping:
1 cup pecans, chopped
1 cup brown sugar
1/3 stick butter, melted
1/2 cup flour


Directions:

Step 1:

Mix all ingredients together and sprinkle on top of sweet potato mixture and place in oven to bake.*

Note: Can place marshmellows on top after baking is finished and place back in oven on broil until top of marshmellows are brown.
 

English Peas And New Potatoes

Ingredients
3 Lb. fresh English peas or frozen
12 tiny new potatoes
3 Tbsp. butter
2 C. hot milk
3 Tbsp. flour
salt to taste

Cover English peas with water.
Simmer 15 minutes covered.
Scrape potatoes, put in separate pot.
Cover with water, simmer until half done.
Drain, add potatoes to English peas.
Add 2 cups milk, 2 tablespoons butter.
Finish cooking potatoes until done.
Mix 3 tablespoons flour with water.
Add to mixture, add slowly until thick.
Salt to taste.

 

Italian Green Beans and Carrots

1 pound cleaned & trimmed green beans
1/2 pound carrots, peeled & sliced into 1/4" slices
3 cloves garlic -- minced
1 tablespoon Italian seasoning
1 tablespoon unsalted butter
2 tablespoons olive oil, extra virgin
1/2 teaspoon salt
1/4 teaspoon black pepper

Steam or blanch green beans and carrots 1-2 minutes or until slightly soft. Set aside.
Place olive oil in a large skillet over medium heat.
Add garlic and saute minutes.
Add prepared green beans and carrots, tossing to coat vegetables in oil.
Add italian seasoning and butter.
Saute 5-8 minutes. Add salt and pepper.
Place in 1 1/2-quart container.
Serve hot or cool, cover and refrigerate to serve as a cold salad or side dish.
Serves 6-8.

Sweet Potatoes and Apples

Ingredients

3 Sweet potatoes
1 c Apples -- sliced & peeled
1/4 c Sugar -- brown
Cinnamon
Butter
1/4 c Apple juice or water

Peel sweet potatoes, cut in 1/2 and slice.
Cook covered till nearly done in very little boiling water.
Take apples (sprinkle with lemon juice, if not tart).
Grease baking dish, place alternate layers of sweet potatoes & apples.
Sprinkle layers with 1/4 cup brown sugar, cinnamon, dot with butter & pour 1/4 cup water (or apple juice).
Bake 1 hour at 350F.

 

Yams and Winter Squash Casserole

Servings: 8

Ingredients
2 Acorn squash,large,baked 1hr
2 Yams,large,baked
1/2 c Orange juice,fresh
Cinnamon,ground
Nutmeg,grated

Preheat oven to 350'.
Scoop squash from skin.
Place in a large mixing bowl or food processor.
Remove yam flesh from skin and add to squash.
Whip or mash together, adding maple syrup and orange juice.
Place mixture in casserole and dust with cinnamon and nutmeg to taste.
Bake for 20 to 30 minutes


Mushroom Stuffing

Ingredient

1 lb Fresh mushrooms
10 bn Green onions
1 c Butter or margarine-2 sticks
12 c Coarse soft white-bread
Crumbs (24 slices)
1 t Salt

Wash mushrooms and trim; chop caps and stems.
Trim onions and slice. (There will be about 6 cups.)
Saute mushrooms and onions in butter in a large frying pan 10 minutes, or just until wilted.
Pour over bread crumbs in a large bowl; sprinkle
with salt; toss lightly until evenly moist.

Makes approximately 10 cups or enough to stuff a 12-pound bird.

 

Mixed Fruit And Yams

Ingredient
2 medium yams -- (about 3/4 pound)
1 cup chopped pineapple
1 cup sliced banana -- (about 1 medium)
3/4 cup chopped apple -- (about 1 medium)
1/4 cup raisins
1/3 cup dry white wine or apple juice
1 tablespoon packed brown sugar
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Heat oven to 350 degrees.
Spray rectangular dish, 10 X 6 X 1-1/2 inches, with nonstick cooking spray.
Peel and cut yams into 1/4-inch slices.
Layer half of the yams in dish.
Mix pineapple, banana, apple and raisins.
Spread half the fruit mixture over yams.
Repeat with remaining yams and fruit mixture.
Mix remaining ingredients; pour evenly over yams and fruit mixture.
Cover and bake 50 or 60 minutes or until yams are tender.
6 servings


 
 

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