Yum! Thanksgiving is almost here. As promised below are some great side dishes that will be sure to please.
Orange Cranberry Sauce
▪ 1 large navel orange
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
▪ 1 1/2 cup 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.
2. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.
3. Add cranberries to the pot and cook until they pop, about 5 minutes.
4. Add toasted pecans and allow sauce to cool.
Susan Houser, Feeding the Flock North Side Baptist Church
Sweet Green Bundles
▪ 3 (14.5 oz.) cans whole green beans
▪ 1 lb. bacon, cut in half
▪ 1/2 c. butter, melted
▪ 1 c. brown sugar
▪ 1 tsp. garlic salt
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13-inch baking dish.
3. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
4. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
5. Cover with foil and bake for 45 minutes.
Pat Holcomb, Feeding the Flock North Side Baptist
▪ 2 (3-oz.) pkgs. cream cheese, softened
▪ 2 T. mayonnaise
▪ 2 T. sugar
▪ 1 can whole berry cranberry sauce
▪ 1 c. crushed pineapple, drained
▪ 1/2 c. chopped pecans
▪ 1 c. whipping cream
▪ 1 tsp. vanilla
▪ 1/2 c. powdered sugar
1. Mix softened cream cheese, mayonnaise and sugar together.
2. Then add in whole berry cranberry sauce, crushed pineapple and chopped pecans.
3. Whip separately the whipping cream, vanilla, and powdered sugar and then fold into the cream cheese mixture.
4. Refrigerate or freeze and set out a bit before serving.
Donna King, Feeding the Flock North Side Baptist Church
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.
2. 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.
3. Drain; cool slightly. Place potatoes in a large bowl.
4. Add half-and-half (or evaporated milk), 1/3 cup sugar, 2 teaspoons salt and vanilla.
5. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin).
6. Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.
▪ To prepare topping:
1. Sprinkle miniature marshmallows over the top of casserole.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, 1/4 cup sugar and 1/4 teaspoon salt in a medium bowl.
4. Cut in butter with a pastry blender or 2 knives, until mixture resembles coarse meal.
5. Stir in pecans and sprinkle over potato mixture and marshmallows.
6. Bake at 375 degrees for 30 minutes, or until golden brown.
Judy Ginn, Feeding the Flock North Side Baptist Church
▪ 1/3 c. sugar
▪ 1/3 c. shortening
▪ 1 1/2 tsp. salt
▪ 2 c. water (1 hot to melt shortening and 1 warm to melt yeast)
▪ 4 c. flour
▪ 1 pkg. dry yeast
1. Mix all ingredients together.
2. Cover and let rise in warm place for several hours.
3. Dump onto floured board. Knead and make into rolls. Let rise again.
4. Cook at 350 degrees.
Donnell Doss, Feeding the Flock North Side Baptist Church