Thanksgiving Recipes
Ingredients
4 cups cooked French style green beans
1 can (10 oz.) cream of mushroom soup
½ cup milk
1 1/3 cups French fried onions
Directions
Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish.
Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later.
Bake for about 20 to 25 minutes at 350F.
Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.
Ingredients
1 pound red potatoes, quartered
1/4 teaspoon minced garlic
1/2 cup 1% milk, warmed
1 jalapeno pepper, seeded and minced
1/8 teaspoon pepper
Directions
Fill a sauce pan 3/4 full of water. Place the pan over high heat and bring to a rapid boil. Once boiling carefully add the potatoes.
Bring back to a rapid boil. Reduce heat to medium and continue cooking 15 minutes or until the potatoes are fork tender. Drain well.
Place the cooked potatoes into a large bowl. Sprinkle the garlic into the potatoes.
Pour the warmed milk into the bowl with the potatoes and garlic. Continue reading
Ingredients
½ cup sugar
1 ½ cup mixture of water and orange juice
1 tsp grated orange zest
4 cups fresh cranberries
Directions
In a saucepan, combine sugar, zest and water/orange juice and boil for about 5 minutes.
Add the fresh cranberries and lower the heat. Simmer for about 5 to 6 minutes or until the berries are tender and the skins have popped.
Pour mixture into a bowl and put in the fridge until the sauce has thickened and jelled.
A great homemade accompaniment for your Thanksgiving dinner.
Some say sweet potato pie might be better than pumpkin. Being from the South, I sure think it is! Here’s how to make one as a side dish for your Thanksgiving spread, for dessert on a chilly night, or just because it’s delicious.
Ingredients
- Two medium sized sweet potatoes, baked.
- Four eggs
- Half a stick of butter, softened
- One cup brown sugar
- One teaspoon vanilla
- Milk as needed
- One pre-made pie shell
