Your favorite Thanksgiving recipes?

My sister-in-law and I have been tasked with bringing vegetables %26amp; sides for Thanksgiving.





A friend is already planning on bringing mashed potatoes and a whole-berry cranberry sauce (both are her specialties).





My mom will make the turkey %26amp; stuffing.





What else should my SIL %26amp; I bring?Your favorite Thanksgiving recipes?
CANDIED SWEET POTATOES





4 sweet potatoes


1/2 cup dark brown sugar


1/4 cup frozen orange concentrate


1/2 cup sherry (optional)


1/4 cup butter





Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks.


In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). Add orange concentrate, stirring to combine well.





Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.





Cover dish with aluminum foil to seal.





Bake in a 350掳F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.








CRISPY FRIED MUSHROOMS





8 oz. whole fresh mushrooms


1/2 c. all purpose flour


1/2 tsp. salt


1/4 tsp. dry mustard


1/4 tsp. paprika


Dash pepper


1/2 c. buttermilk


Oil for frying





Mix flour, salt, mustard, paprika and pepper in large bag. Set aside.


Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat. Heat 2 to 3 inches of oil in deep fryer or heavy saucepan to 375 degrees. Fry a few mushrooms at a time, 2 to 3 minutes, or until deep golden brown, turning over several times.





CABBAGE ROLL CASSEROLE





1 lb. ground beef


1/4 c. onions


2 cloves garlic


1 tsp. salt


1/8 tsp. cinnamon


1/2 c. rice (raw)


4 c. chopped cabbage


2 cans tomato sauce





Brown meat and onion. Add spices and sauce. Simmer. Put first layer cabbage; second layer rice; third layer sauce; fourth layer cabbage. Repeat. Bake at 400 degrees for 45 minutes.





ASPARAGUS WITH HOLLANDAISE





2 to 2 1/2 lb. asparagus


Boiling water


1 1/2 tsp. salt


1/4 c. butter, melted


Hollandaise Sauce





1. Bread or cut off tough ends of asparagus. Wash well under cold running water. (If asparagus is sandy, scrub with brush. With vegetable parer, scrape skin and scaled from lower part of stalks.)


2. Bunch stalks together; tie with string or use rubber band. Place upright in deep saucepan. Add boiling water (about 2 inches deep) and salt.





3. Return to boiling, and cook covered for 15 to 20 minutes. Pierce lower part of stalks with fork to see if they are tender. Be sure not to overcook.





4. Drain asparagus well, being careful not to break stalks. Arrange in heated vegetable dish; pour butter over all. Serve with Hollandaise sauce. Makes 4 to 6 servings.Your favorite Thanksgiving recipes?
Scalloped Corn with Cheese:





Ingredients:


2 eggs, beaten


2 cans corn, cream style (16 oz. size)


1 cup milk


1 cup cracker crumbs (I use Saltines)


1/2 cup chopped onions


1 cup cheddar cheese, shredded


1/4 tsp. salt


1/8 tsp. pepper





Beat eggs in large mixing bowl. Stir in remaining ingredients. Spoon mixture into two 1-quart casseroles. Bake uncovered at 350 degrees for 35 - 40 minutes.











Streuseled Sweet Potato Casserole





14 cups (1 inch) cubed peeled sweet potato (about 5 lbs)


陆 cup half and half


陆 cup maple syrup


1 tsp vanilla extract


戮 tsp. Salt


1 large egg, lightly beaten


Cooking spray


陆 cup all purpose flour


陆 cup packed brown sugar


录 cup chilled butter, cut into small pieces


陆 cup chopped pecans (optional)





1. Preheat oven to 375


2. 2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat simmer 12 minutes or until tender. Drain.


3. Combine the half and half and next 4 ingredients (through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture, beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9 inch baking dish coated with cooking spray.


4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecan; sprinkle over potato mixture.


5. Cover an bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. 18 servings








Two Weeks ahead:


Assemble the potato mixture and sprinkle with the streusel then freeze up to 2 weeks. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with recipe as directed.











Easy Pumpkin Cheesecake


* 1 Graham Cracker Crust





* 2 pkg (8 oz, each) Cream Cheese, softened





* 1/2 cup Sugar





* 2 eggs





* 1/2 cup canned pumpkin





* 1/2 tsp. ground cinnamon





* 1/8 tsp. ground nutmeg





* Dash ground cloves





PREHEAT oven to 325掳F





BEAT cream cheese, sugar and eggs, (add one at a time,) mixing on low speed after each addition just until blended. Stir the pumpkin and spices into batter. Spoon batter into crust





BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours of overnight. Cut into slices.





EAT Enjoy and Refrigerate any leftovers. (We've never had this problem before)








Winter Wonderland Salad with Balsamic Vinaigrette Dressing:





Salad: 4 servings


1 head of green leaf lettuce


1 head of red leaf lettuce


1 container of original Feta Cheese


1/2 bag or 6 oz. dried cranberries ( I have found that Craisins Dried Cranberries work best)


1 cup of Walnuts





1. Wash lettuce and allow to dry


2. Add ingredients and mix well





Balsamic Vinaigrette Dressing: Makes one cup for 6-8 servings, allows 2-3 tablespoons of dressing/serving.





3 tablespoons balsamic vinegar


1 tablespoon red wine vinegar


1 teaspoon Dijon mustard


1 garlic clove, crushed


3/4 cup evoo (extra virgin olive oil)


salt and pepper to taste





Combine the balsamic and red wine vinegars, dijon mustard and garlic in blender.Gradually add the olive oil while the above is blending until the dressing becomes thick. Season with salt and pepper and store in refrigerator until ready for use. Stir well before serving











Squash casserole





1/4 cup chopped onion


4 tablespoons (1/2 stick) butter


3 cups cooked squash, drained with all water squeezed out


1 cup crushed Ritz crackers, plus additional for topping


1/2 cup sour cream


salt, pepper and garlic powder to taste (about 1/3 teaspoon each)





Preheat oven to 350 degrees. Saute onion in butter for about 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with remaining cracker crumbs. Bake for 25 to 30 minutes.








mashed potatoes:





1 bag yukon gold potatoes


1 stick of butter


1 8 oz package of cream cheese


Heavy Cream


Salt and Pepper





Directions





Boil Potatoes in cold water with skins on (wash first)


Once tender, drain and remove the skins


Return to pot, mash with Butter and Cream Cheese


Transfer to mixer and slowly add cream until consistency is soft but not runny


Salt and Pepper to taste
peas
Rolls!! Yum! My mom makes the best yeast rolls! Sorry secret family recipe but go to google and search yeast roll recip the 5th one i think and the is A GREAT recipe!


Hope I help!
***BAKED ACORN SQUASH WITH MUSTARD AND HONEY:


3 acorn squash, about 1 1/2 pounds each, stems cut off


6 tablespoons unsalted butter, softened


2 tablespoons Dijon mustard


6 tablespoons honey


Kosher salt and freshly ground black pepper





Directions:


-Preheat the oven to 375 degrees F.





-Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan.





-Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.





-Mix the butter, mustard, and honey in a small bowl until blended.





-Fill each squash cavity with 2 tablespoons of the butter mixture.





-Season with salt and pepper.





-Bake until the squash is very tender, 1 to 1 1/2 hours.





***HERBED BUTTER PARSNIPS:


1 tablespoon extra-virgin olive oil


1 tablespoon unsalted butter


2 pounds parsnips, peeled and sliced into circles


Kosher salt and freshly ground black pepper


Herb Butter:


1/2 pound unsalted butter, softened


1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives


Kosher salt and freshly ground black pepper





Directions:


-Put the olive oil and butter into a large pot over medium-high heat.





- Add the vegetables and toss to coat them well with the fat; season with salt and pepper.





- Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes





***GREEN BEANS WITH SHALLOTS:


1/2 teaspoon kosher salt, plus more for the cooking water


1 pound fresh green beans


1 large shallot


1 to 2 tablespoons extra-virgin olive oil


Freshly ground black pepper





Directions:


-Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.





-Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool.





-Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)





-Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.





-Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.