With Thanksgiving just weeks away here are some tasty side dishes your family is going to love. Next week - desserts!
Sweet Potato Casserole
▪ 2 1/4 lbs. sweet potatoes, peeled and chopped
▪ 1 c. half & half or fat-free evaporated milk
▪ 1/3 c. packed brown sugar
▪ 1 tsp. salt
▪ 2 tsp. vanilla extract
▪ 2 large eggs
▪ Cooking spray
▪ 1 1/2 c. miniature marshmallows
▪ 1/2 c. all-purpose flour
▪ 1/4 c. packed brown sugar
▪ 1/4 tsp. salt
▪ 2 T. chilled butter, cut into small pieces
▪ 1/2 c. chopped pecans, toasted
1. Preheat oven to 375 degrees. To prepare potatoes, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer 20 minutes, or until very tender.
2. Drain; cool slightly.
3. Place potatoes in a large bowl. Add half-and-half (or evaporated milk), 1/3 cup sugar, 2 teaspoons salt and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin).
4. Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. To prepare topping, sprinkle miniature marshmallows over top of casserole.
6. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour, 1/4 cup sugar and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows.
8. Bake at 375 degrees for 30 minutes, or until golden brown.
Judy Ginn, Feeding the Flock North Side Baptist Church
▪ 12 c. cornbread crumbs
▪ 8 eggs
▪ 1 stick butter, melted
▪ 2 c. chopped onions
▪ 2 c. chopped celery
▪ 10 c. stock (chicken or turkey)
▪ 2 tsp. black pepper
▪ 2 tsp. salt
▪ Poultry seasoning to taste (about 1 T.)
1. Mix all ingredients well. Cook at 375 degrees for 45 minutes to 1 hour, until lightly brown on top. Use Jiffy cornbread mix (2 boxes) cooked.
Sherron Deaver, Feeding the Flock North Side Baptist Church
Green Bean Bundles
▪ 1 package Whole Green Beans (frozen)
▪ 1/2 to 1 lb. Bacon (sliced very thin)
▪ 1/2 stick Butter (melted)
▪ 1/4 cup Honey
▪ 1/2 tsp. Garlic Salt
▪ Pinch of Black Pepper
▪ Pinch of Cayenne (to taste)
1. Preheat oven to 350 degrees. Take the frozen beans and wrap about 5 beans with a half a slice of bacon.
2. Place in a casserole dish until all the bean bundles cover the bottom of the pan.
3. Sprinkle the remaining beans around the dish, if there are any.
4. Melt the butter in a pan with the honey, garlic salt, black pepper, and cayenne. Pour over the bundles.
5. Bake 30 minutes.
NOTE: You can modify this recipe to use asparagus, or add slivers of carrots with the beans. Use those yellow beans if you can find them, along with the green beans for added color.
Rachel Bates, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church
Russell's Brussels (Brussel Sprouts)
▪ About 15-20 Choice Brussel Sprouts
▪ 1/4 cup of good Balsamic Vinegar (or more)
▪ 1/4 cup of expeller pressed Coconut Oil (or olive oil)
▪ Salt & Pepper
▪ Pinch of Cayenne
1. Wash the Brussel sprouts and slice in half. Keep any leaves that may fall off when slicing.
2. Heat oil in a stainless steel fry pan, and place the Brussel flat side down in the oil. Sprinkle the leaves around on top. Do not stir until they are well browned.
3. When they are browned on the flat side, stir and reduce heat to low. Add half of the balsamic vinegar and about as much water, the salt, pepper, and cayenne.
4. Cover and steam for about ten minutes or so, stir and check for liquid content. When reduced, add the balsamic, and more water if needed.
5. Once the liquid has reduced, increase the heat again, this time leaving the lid off the pan. When the liquid has boiled away, add more water and deglaze the pan.
6. Reduce liquid once again, while stirring occasionally.
7. Remove from heat, and serve.
Rachel Bates, Just Us Cowgirls Cookbook
▪ 1 large navel orange
▪ 1 1/2 c. sugar
▪ 1/2 tsp. grated ginger
▪ 4 c. cranberries
▪ 1/2 c. toasted pecans
1. Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
2. Add cranberries to the pot and cook until they pop, about 5 minutes.
3. Add toasted pecans and allow sauce to cook.
Susan Houser, Feeding the Flock North Side Baptist Church