It is so hard to believe the holidays are upon us. I guess I say that every year, but Thanksgiving is just around the corner, and around our house, we are discussing when, where, and who is making what.
As usual, we will have lunch on Thanksgiving Day with Aunt Margie Pepper, and she will have a house full of food, before everyone brings something to add to the meal. There will be all the traditional favorites, and a few unusual items, such as Asparagus Casserole and scalloped potatoes.
Then either Thursday or Friday night (it is still up for discussion, depending on how many are attending the Egg Bowl), we will have Thanksgiving Dinner at my parent’s house in Stewart.
One dish that is always on the table at both locations is Green Bean Casserole. It is a holiday classic.
Green Bean Casserole
1 can Cream of Mushroom Soup
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans, For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for five minutes or until the onions are golden brown.
Another Thanksgiving favorite that will definitely be at Aunt Margie’s house will be Pecan Pie. Several Facebook and Twitter friends said it will be one of many desserts at their Thanksgiving tables.
Prepared Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)
Preheat oven to 350 degrees with a baking sheet on middle rack. Roll out dough on a lightly-floured surface with a lightly-floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to one hour. Cool completely.
TIP: Pie can be baked a day ahead and chilled. Bring to room temperature before serving
And while turkey and dressing and cranberry sauce play a key role in every holiday meal, I wanted to know what side dishes make it to your traditional Thanksgiving feast? I asked friends and followers on Facebook and Twitter, beyond the turkey, dressing and cranberry sauce, what do you love to eat at Thanksgiving? There was a lot of response.
Jenny Thompson Moore: My must-haves are: Chess pie, fruit salad, and crescent rolls.
Ruth Mcculloch Odom:Sweet potato casserole, green beans, mashed potatoes for the kids, deviled eggs, Pecan pie, and banana pudding or peach cobbler.
Christie Pepper Bodge: Fruit salad, sweet potato casserole, and green bean casserole
Nancy Latham: Always sweet potato casserole, deviled eggs, rolls and green beans.
Marcelle McCluskey Robertson: Sausage and Rice Casserole, slaw.
Heather Lyles: Lasagna
Carolyn McMullen: Broccoli casserole, sweet potatoes casserole and fruit salad
Susan Redd Vaughn: Potato salad and pecan pie
Monica Cameron West: “Shrimp and grits. It has become a tradition over the years for us.”
Donna Stewart: “Ambrosia And my Mom's homemade rolls!”
Tami Sturdivant Jones: “Rolls!!”
Bonita Perego: Fruit salad, dressing, ham, pecan pie.
Carolyn Hightower McCoy: Sweet potato casserole and broccoli salad.
Brandi Bridges Velcek: Chocolate pie, green bean casserole, sweet potato pie.
Sue Boatman: Potato Salad
Jean Kilgore: Pecan pie
Juanita Morgan: Pecan pie
Vicki Blanton: Sweet potato casserole, hash brown casserole, fruit salad, and baked mac and cheese.
Victoria Roberts: Dump salad.
Sharon Williams Card: Sausage/Rice casserole.
Reba Denley Thompson: Broccoli casserole.
Patti K. Drapala: “My brother does two delicious dishes with veggies. One is Brussel sprouts with melted cheddar cheese and bacon, and the other is thinly-sliced raw root vegetables (parsnips, red onion, rutabaga, carrot, zucchini) sprinkled with chopped parsley and drizzled with vinaigrette.”
Shirley Blakely: Fruit salad and creamed potatoes with gravy.
I make my fruit salad the way my momma made hers, and my hubby loves it this way. So, I keep making it this way. I use one can of fruit cocktail, add grapes, apples, bananas, coconut, chopped pecans and mayonnaise.
Kay Emmons: “Sweet potato casserole with pecans on top! Thanksgiving is the only time of the year that tastes the best!”
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 1/2 cup brown sugar packed
2 large eggs, beaten
1 tsp vanilla extract
1/2 cup milk3/4 cup butter, melted
1/3 cup flour
1 cup chopped pecans
Preheat oven to 350 degrees and butter a two-quart casserole dish. Combine potatoes with one cup brown sugar, eggs, vanilla, milk, 1/2 cup melted butter. Blend and pour into buttered dish. Combine 1/2 cup brown sugar, the flour, the remaining 1/4 cup of melted butter and chopped pecans. Blend well and sprinkle over top. Bake 35-40 minutes.
On a personal note, Kay said she always uses pure vanilla. “The taste is worth the expense!”
Do you have a favorite side dish that you will be using this Thanksgiving? Send the recipe to email@example.com.