Try These Easy Sides
And Have More Time For Guests!
In 1621 the Plymouth colonists and the Wampanoag
Indians shared an autumn harvest feast which is now known as the first
Thanksgiving. While cooking
methods and table etiquette have changed as the holiday has evolved, the
meal is still consumed today with the same spirit of celebration and overindulgence.
Often when we prepare a holiday meal, we're so intent on making it as perfect
as possible that by the time the meal is served, we're exhausted and don't
really enjoy it. Three of the recipes this month are side dishes that are
simple to prepare and delicious.
About the recipes... The potato, creamed corn and green
bean dishes can all be made the morning of Thanksgiving and heated in
the microwave just before serving. The tarts are very tasty and an alternative
to the traditional apple and pumpkin pies.
CHEESY BACON POTATOES
- 4 cups hot mashed potatoes
- 1 cup sour cream
- 6 slices bacon, crisply cooked, drained and crumbled
- 1 cup shredded mild cheddar cheese
- 2 green onions, sliced
Mix all ingredients until well blended.
Yield: 10 servings, 1/2 cup each
CREAMED CORN
- 2 oz. (1/4 of 8oz pkg) cream cheese, cubed
- 2 tbsps milk
- 1 can (14-3/4oz) cream-style corn
- 1 pkg (10oz) frozen corn, thawed
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup sliced green onions
Cook cream cheese and milk in medium saucepan on medium heat until cream
cheese is melted, stirring frequently. Watch carefully as cream cheese melts
quickly.
Add cream-style and thawed frozen corn; stir. Cook 4 minutes or until heated
through, stirring occasionally. Spoon into serving dish; sprinkle with cheddar
cheese and onions.
Yield: 6 servings, 1/2 cup each
DRESSED-UP FRENCH GREEN BEANS
- 4 cups frozen French-style green beans
- 2 tbsps crumbled cooked bacon
- 2 tsps lemon juice
- 2 tsps olive oil
- 2 tsps Dijon mustard
- 1/2 tsp granulated sugar
- 1/2 tsp garlic powder
- 1/2 tsp dill weed
- 1/2 tsp pepper
Cook green beans according to package directions.
Meanwhile, in a small bowl, combine the remaining ingredients.
Drain beans; add bacon mixture and gently stir to coat.
Yield: 4-6 servings
HARVEST PUMPKIN TARTS
- 2 pkgs (4 oz ea) mini graham cracker pie crusts (12 crusts)
- 1 egg yolk, slightly beaten
- 1 egg
- 1 can (15oz) pumpkin
- 1 can (14oz) sweetened condensed milk
- 2 tbsps brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Place crusts on baking sheet(s). Brush bottoms and sides of crusts with
1 egg yolk; bake at 375 degrees for 5 minutes.
In large mixing bowl, beat 1 egg. Whisk in pumpkin, sweetened condensed milk,
brown sugar, cinnamon and nutmeg. Spoon pumpkin mixture into crusts. Bake
on baking sheet at 375 degrees for 22-25 minutes or until a knife inserted
near center comes out clean; cool on wire rack for 1 hour.
Refrigerate at least 2 hours; garnish with whipped topping, if desired. Store
in refrigerator.
Yield: 12 servings
BONUS ONLINE RECIPE:
DUTCH APPLE TARTS
- 1 pkg (4 oz) mini graham cracker pie crusts (6 crusts)
- 1 can (21oz) apple pie filling
- 1/4 cup all-purpose flour
- 2 tbsps brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsps butter or margarine
Place crusts on baking sheet(s). Spoon pie filling into crusts.
In a small bowl, combine flour, brown sugar and cinnamon. Cut in butter
until crumbly. Sprinkle over pie filling. Bake on baking sheet at 375 degrees
about 20 minutes or until topping is golden and filling is bubbly. Serve
warm or at room temperature. Garnish with whipped topping or a small scoop
of vanilla ice cream, if desired.
Yield: 6 servings
Cook's Note: This recipe may be doubled for 12 servings.
MAY YOUR THANKSGIVING BE FULL OF GREAT FOOD, WONDERFUL FAMILY,
CLOSE FRIENDS AND UNFORGETTABLE FELLOWSHIP!
For more great recipes, visit our past issues then click on Culinary Corner.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
© 2008 Good News Tucson™
