Friday, November 18, 2005

Thanksgiving Side Dish Ideas © 1971

With Thanksgiving quickly approaching, I thought I'd post a few side dish recipes in case anyone is looking for something new to serve this year. Hopefully you'll read this before you make your trek to the local grocery store.

All the recipe ideas are quick 'n easy (thus the name of the cookbook from which they came). I can personally vouch for the deliciousness of the Potatoes O'Brien recipe. And though I am not a big fan of sweet potatoes, I know that they are a tradition with a lot of families at Thanksgiving. I have to admit that the Sweet Potato Casserole sounds pretty doggone good!

Potatoes O'Brien

1/3 cup chopped green pepper*
2 tablespoons chopped pimiento
1 medium onion chopped
1/4 cup butter or margarine
1 package (16 ounces) frozen French fried potatoes, diced
1 teaspoon salt
1/8 teaspoon pepper

In large skillet, cook and stir green pepper, pimiento and onion in butter until onion is tender. Stir in potatoes, salt and pepper. Cook, stirring occasionally, until potatoes are brown and heated. 4 servings.

*I also like to toss in some red or orange bell pepper, for color. Also, I'm not sure about where you live, but here in our frozen food section they now carry a pre-cubed bag-o-potatoes (sometimes labeled "hash browns"). Another time saver!

Sweet Potato Casserole

1 can (18 ounces) vacuum-pack sweet potatoes
1 can (8 1/2 ounces) crushed pineapple
1/4 cup chopped dates (sugar rolled)
1 tablespoon brown sugar
1 tablespoon butter or margarine
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup miniature marshmallows

Heat oven to 350º. In ungreased 1 1/2-quart casserole, mash sweet potatoes. Stir in remaining ingredients except 1/2 cup of the marshmallows; sprinkle with remaining marshmallows. Bake uncovered 30 minutes or until marshmallows are puffed and golden brown. 4 servings.

Pumpkin Pie Fix-Ups

Starting with a frozen pie...*

Bake 8-inch frozen ready-to-bake pumpkin pie as directed on package. Then try one of the following variations:

Maple Pumpkin Pie: Cool pie about 30 minutes. Drizzle 2 tablespoons maple-flavored syrup on warm pie; sprinkle with 2 tablespoons chopped pecans. Serve warm.

Pumpkin Pie with Run Whipped Topping: Cool pie about 1 hour. Mix 1/2 carton (8-ounce size) whipped cream cheese, 2 tablespoons confectioners' sugar and 1 tablespoon rum or 1/2 teaspoon rum flavoring; spread topping on warm pie. Serve immediately.

*I think this would probably work with a bakery bought pie as well.

Betty Crocker's Good and Easy Cookbook


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