Before posting my recipes for the day, I decided to find out: "Which Thanksgiving Side Dish I Am" . The result? I'm mashed potatoes and gravy, but honestly love cranberry sauce from a can the best...jellied or whole berry, I'm not particular...just give me the sauce!
Here are some of my recipes that I'm going to be using as side dishes:
SWEET POTATO CASSEROLE
4 lbs. (5 large) sweet potatoes, peeled and cut in ¾ inch thick coin shape
1/3 c. dark brown sugar
½ t. salt
¼ t. pepper
4 T. butter or margarine cut into small pieces
½ c. coarsely chopped walnuts.
Preheat oven to 400. Arrange half the potato slices in 13 x 9 pan. Sprinkle with half the sugar, half the salt, and all the pepper. Dot with half the butter. Arrange remaining potatoes on top. Sprinkle with remaining sugar and salt, and dot with butter. Cover with foil and bake 30 minutes. Remove foil; sprinkle with walnuts and bake uncovered an additional 30-40 minutes.
ORANGE JELLO SALAD
1 small box orange jello (1 large box)
1 c. boiling water (2 cups)
1 pt. Vanilla ice cream (1 qt.)
Small can mandarin oranges (large can)
Mix jello and water. Stir in ice cream until melted. Add mandarin oranges. Chill to set. Note: for larger salad use amounts in ( ).
LINDA’S GREEN BEANS
For each can of green beans add:
3 slices bacon, fried til crisp
¼ c. chopped green pepper
¼ c. chopped onion
3 T. sugar
2 T. vinegar
Cook green pepper and onion in bacon grease until tender. Add sugar and vinegar. Add drained green beans. Stir in bacon. Can be cooked early and reheated.
NOTE: Linda is my mom's dear friend and we've enjoyed her recipe ever since we were little. For Thanksgiving I suck it up and make the green bean casserole (according to the recipe on the French Onion can) for my husband, but I make these green beans for Christmas.
CORN CASSEROLE
1 can (16 oz.) whole kernel corn, drained
1 can (16 oz.) cream style corn
2 eggs, slightly beaten
½ c. melted butter
1 c. sour cream
1 box (8.5 oz.) corn muffin mix
1 c. cheddar cheese grated
Preheat oven to 350 degrees. Mix all ingredients together except for ½ c of cheese. Place in greased 9 x 13 pan. Bake 15 minutes. Sprinkle top with remaining cheese and bake for 20 more minutes or until golden brown.
My other side dishes are: mashed potatoes (jazz them up with chicken stock, butter, fresh herbs), rolls (I cheated this year and bought frozen bread dough), stuffing with craisins, nuts & dried apricots, cranberry sauce (both versions from the can of course!), and hubby's grandma's fruit salad.
Do you have any side dish recipes to share? If so, leave them in the comments, or leave a link to where we can find them on your blog. My mouth is really starting to water!
One thing I'm thankful for today: our first snow of the year!
Tuesday, November 18, 2008
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I love to make make ahead mashed potatoes. It's super easy, very good (not healthy, but GOOD!), and it's nice to have one less dish to prepare on the day. I usually make them the night before, refrigerate overnight, and then warm them in the crock pot while everything else is cooking.
ReplyDeleteNote: You can either cook these in the oven immediately or refrigerate and cook the next day.
Make-Ahead Mashed potatoes
INGREDIENTS
5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
1/2 cup milk
2 teaspoons onion salt
ground black pepper to taste
DIRECTIONS
Preheat the oven to 325 degrees F Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
Cover, and bake for 50 minutes in the preheated oven.