Cooks Corner Recipes: 3 Traditional Thanksgiving Sides, Souped-Up

 

STUFFING IN A CROCK POT

Ingredients:

• 2 cups chopped onions
• 1 1/2 cups thinly sliced celery
• 1 cup diced tart apple, peeled and cored
• 1/4 cup butter
• 1 tablespoon ground sage
• 1 teaspoon ground marjoram
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon savory
• 1/2 teaspoon thyme
• 12 cups lightly toasted bread, cubes
• 1/4 cup fresh parsley, chopped
• 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

   

Directions:

Prep Time: 10 mins

Total Time: 3 1/4 hrs.

1. In a large fry pan sauté onions, celery and apple in butter until onion is just translucent.
2. Stir in sage, marjoram, salt, pepper, savory and thyme.
3. Combine vegetable mixture with the bread cubes and parsley.
4. Toss well.
5. Pour stock over mixture, tossing well.

 

________

 

THE GREEN BEAN CASSEROLE

Ingredients:

• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 1/8 teaspoon black pepper
• 2 (14 1/2 ounce) cans cut green beans, drained
• 1 1/3 cups French-fried onions (French's)

   

Directions:

Prep Time: 5 mins

Total Time: 40 mins

1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
2. Stir in beans and 2/3 cup fried onions.
3. Bake at 350°F for 30 minutes or until hot.
4. Stir.
5. Sprinkle with remaining 2/3 cup fried onions.
6. Bake 5 more minutes or until onions are golden.

_____

MY FAVORITE:  SWEET POTATO CASSEROLE

Ingredients:

Servings:

• 3 cups mashed sweet potatoes
• 1/2 cup sugar
• 2 beaten eggs
• 1/4 cup margarine, melted
• 1/2 cup milk
• 1 1/2 teaspoons vanilla

Topping

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup margarine, melted

   

Directions:

Prep Time: 10 mins

Total Time: 50 mins

1. In large mixing bowl,mix sweet potatoes,sugar,eggs,margarine,milk and vanilla.
2. Pour into 9 inch square greased baking dish.
3. Mix topping ingredients and sprinkle over potatoes.
4. Bake at 350 degrees for 35-40 minutes .
5. Can be doubled and baked in 9x13 dish.

ENJOY!

Source: Food.com