Wednesday, November 16, 2011

Thanksgiving sides

This is not the column I had planned to write today. This week’s recipe didn’t turn out as planned, and I don’t mind confessing that. I was experimenting with refrigerator or spoon rolls that my readers could bake for Thanksgiving Day.

I decided to blend several recipes and come up with my own. The rolls I baked were beautiful, the texture was just right, and they rose perfectly, but they had no taste. I haven’t given up on them and will try again with more honey and salt and will share if they are a success.

After that disappointment, I went to my Facebook page and asked my friends for casserole recipes that would be good for Thanksgiving. In no time, several people posted with ideas.

So today, I’m sharing several recipes you can make next week for your family’s Thanksgiving celebration.

I tried one of the recipes, Harriet Page’s garden pea casserole. She said it was one of her mama’s recipes. Harriet said the recipe was given to Edna Ruth Thompson by Sarah Miller in 1968. She said it’s a favorite recipe for anytime, and her family loves it. She said it’s an easy recipe to double or even quadruple!

When Harriet told me about the recipe, I was skeptical; I’ll admit that too. I couldn’t imagine a garden pea casserole with a white sauce, cheese and cracker crumbs. Well, I made it Monday afternoon and was so very happy with the results.

Anna and I couldn’t believe how good it smelled as it cooked and couldn’t wait for it to cool enough for us to eat. It was delicious! I hate to tattle on either one of us, so I’ll just say we both had more than one serving!

We agree it would be such a nice addition to a Thanksgiving spread or to serve anytime as a side dish.

Garden Pea Casserole
  • 2 cans (14 to 15 ozs. each) garden peas, drained
  • 1 cup grated cheddar cheese
  • 1 cup cracker crumbs (I used Ritz whole wheat)
  • Black pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
Preheat oven to 350 degrees.

Melt butter over low heat. Add flour, pepper and salt. Stir until blended and smooth. Slowly add milk and cook until smooth and thickened.

Remove from heat; add peas. Pour half of mixture into casserole dish. Sprinkle with 1/2 cup cheese and 1/2 cup cracker crumbs. Add remaining sauce and peas and top with cheese and cracker crumbs.

Bake uncovered at 350 degrees for 30 minutes.

Harriet Page

Corn Pudding
  • 3 eggs slightly beaten
  • 1/4 cup melted butter
  • 1 (approximately 17 ozs.) can cream-style corn
  • 1 (approximately 17 ozs.) can whole-kernel corn, undrained
  • 1 (8 1/2 oz.) box cornbread mix
Heat oven to 350. Grease a shallow 2-quart baking dish or 6 (10 oz) custard cups.

Combine ingredients, stir well. Pour/spoon into baking dish. Bake about 1 hour, or until set, in the 2 qt dish (40-45 minutes in the custard cups).

If using the custard cups, you can loosen them and invert the puddings directly onto a dinner plate. Serve the larger casserole directly from the dish.

Susan B. Hoffman

Broccoli and Cheese Casserole
  • 1 can (10 3/4 ozs.) cream of mushroom soup (regular or 98 percent fat free)
  • 1/2 cup milk
  • 2 teaspoons yellow mustard
  • 1 bag (16 ozs.) frozen broccoli florets, thawed
  • 1 cup shredded cheddar cheese (4 ozs.)
  • 1/3 cup dry bread crumbs
  • 2 tsp. butter, melted
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.

Mary Elliott Farmer

Spinach and Artichokes

The combination of nutmeg-scented cream cheese, spinach, artichoke hearts, and water chestnuts is irresistible. The addition of diced cooked chicken or shrimp could turn it into an entree.
  • 12 oz. cream cheese, softened
  • 4 (10-oz.) packages frozen chopped spinach, thawed and drained
  • 1/2 cup butter, melted
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon ground nutmeg
  • 2 (8-ounce) cans sliced water chestnuts, drained
  • 2 (14-ounce) cans artichoke hearts, drained and quartered
  • 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Butter 3-quart casserole dish. In bowl with mixer at medium speed, beat cream cheese until smooth. Reduce speed to low, beat in spinach, butter, lemon juice, salt, pepper, seasoning salt, and nutmeg until thoroughly combined. Stir in water chestnuts. Arrange artichokes on bottom of baking dish. Pour spinach mixture over artichokes. Cover with foil. Cut several slits in the foil to vent.

Bake 30 minutes. Uncover and sprinkle top with Parmesan cheese. Bake until golden brown about 15 minutes more.

Serves 12.

Debbi Baker Covington

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