Thanksgiving Vegetables

 
Baked Ginger & Honey Sweet Potatoes

Fresh ginger, cardamom, and sweet potatoes will fill your house with a festive holiday fragrance.

3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

 

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.

Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Baked Green Beans

1 (20 ounce) can French-style green beans
1 can cream of mushroom soup
1 teaspoon soy sauce
1 can French-fried onions

Mix beans, soup and soy sauce. Pour into a casserole. Top with onions. Bake at 375 degrees F for 15 to 20 minutes until bubbly.

Baked Mashed Potatoes

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!"

Yields 12 servings.

5 pounds Yukon Gold potatoes, peeled and cubed
1/2 cup butter
1/4 cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.

In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.

Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Baked Vidalia Onions

These baked onions make for a deliciously different first course or a great side to a Prime Rib.

4 Vidalia onions, peeled
1/4 cup butter
4 teaspoons Worcestershire sauce
2 teaspoons ground cumin
4 teaspoons brown sugar
1/2 cup chicken broth
1/2 cup dry white wine

Preheat oven to 425 degrees F.

Combine butter, Worcestershire Sauce, cumin and sugar.

Fill cavities of onion with the butter mixture.

Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.

Bistro Mashed Potatoes

5 pounds russet potatoes
1/4 pound butter
1 cup sour cream
1/2 cup whole milk
1 cup shredded cheddar cheese
2 tablespoons chopped cooked bacon
2 tablespoons chopped fresh parsley
Ground black pepper to taste
Salt to taste
Boil potatoes until soft.

Add sour cream, cheese, bacon and add seasonings. If potatoes are too thick add more milk and adjust seasonings as needed.

Bourbon Sweet Potatoes

4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown sugar
1/2 teaspoon apple pie spice
1/3 cup chopped pecans

Scrub the potatoes. Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel. Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned.

Harvard Beets

3 cups cooked diced beets
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon salt
1/4 cup vinegar
1/4 cup water
2 tablespoons butter

Mix the sugar, salt and cornstarch. Add vinegar and water and stir until smooth. Cook for 5 minutes. Add beets to the hot sauce and let stand for 30 minutes. Just before serving, bring to a boil and add butter.

Lemon-Garlic Steamed Broccoli

24 ounces broccoli flowerets
2 cloves garlic -- minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice
salt -- to taste

Steam broccoli till tender but firm, 4-6 minutes. Heat the oil in a nonstick skillet over medium heat, add the garlic and saute one minute. Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

Saucy Green Peas & Onions

16 ounces frozen green peas, thawed (run cool water over them to thaw)
2 tablespoons butter
2 tablespoons finely chopped onion
1/2 teaspoon Creole seasoning or similar seasoned salt
1 teaspoon flour
1/2 cup half and half
1/2 cup shredded Cheddar cheese
Grating of nutmeg, optional

Place peas in crockpot with butter, onion, and seasoning. Cover and cook on low for 3 hours. Sprinkle peas with flour and stir gently. Add half-and-half (or use cream), cheese, and nutmeg. Cook another 30 to 45 minutes, stirring occasionally.

Southern Corn Bake

"This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Sweet Potato Casserole

Sweet, rich, and crunchy. A lovely addition to your holiday feast.

1 (40 ounce) can cut sweet potatoes, undrained
1 cup white sugar
2 eggs
1/3 cup butter
1/3 cup milk
1 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.

Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.

In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.

In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.

Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

Turnips With Bacon

2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
 

Thanksgiving Cooking

Cooking Notes

 

 

  Cooking Notes 2006