Favorite Thanksgiving Sides

photoSweet Potatoes
A.maze.ing!!! This recipe is from my friend Nancy Haney… dessert with the turkey!!!

step one
Ingredients:
3 cups sweet potatoes, cooked & mashed
1 1/2 cups sugar
1 cup evaporative milk
3 eggs, beaten
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt

Combine and cook in a sprayed 8 by 8 by 2  or 9 by 13 dish at 425 for 15 minutes

Step two
Ingredients
1 cup corn flakes
1/2 cup brown sugar
1/2 cup pecans
3/4 stick butter melted

Combine and distribute over baked dish and cook for another 15 minutes at 400

Shoe Peg Corn
Recipe from my friend Earline Martinez- quickly be came a family favorite and go to side beyond Thanksgiving…

Ingredients
1 can french cut green beans (drained)
1 can shoe peg corn (drained)
2 tablespoons butter
1/2 cup sweet peppers
1/2 cup onion
1 can cream of celery
1/2 cup sour cream
1/2 cup cheddar cheese, shredded
1 can Hatch green chilis
One sleeve Ritz crackers, crushed (optional)

Saute’ onions and peppers in butter over med high hear until onion begins to become transparent

In a bowl mix all remaining ingredients adding sautéed veggies when ready.
Place in sprayed 9 by 13 dish. Sprinkle with crushed Ritz crackers.
Bake at 350 30-35 minutes or until bubbly.

Dressing
I have been looking for this dressing for years!!! Most of it I got from Trisha Yearwood, but made my own modifications…

Prepare two boxes Jiffy corn bread as directed. let cool. It can bee done the day before…

Sauté 1/2  onion and stalk of celery sliced thin

Cube half a loaf of white bread and toast it in the oven 15 minutes (350) turning it over after 7 minutes.
I believe the toasting is key…

Sleeve of saltine crackers crumbled
3 boiled eggs– sliced
1 teaspoon sage
2 teaspoons salt
1 teaspoon pepper
Juice from bird or chicken stock till moist (about 3/4 cup)

Place in 9 by 13 pan and bake at 450 for 15 minutes.

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