Company’s Coming SaladSugared almonds give my delicious salad an over-the-top kick that will have guests coming back for seconds.
—DOLORES LUCKEN FERDINAND, INDIANA
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
2 tablespoons sugar
½ cup sliced almonds
1 package (5 ounces) spring mix salad greens
6 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1 small red onion, chopped
2 green onions, thinly sliced
DRESSING
3 tablespoons canola oil
2 tablespoons cider vinegar
5 teaspoons sugar
1 tablespoon minced fresh parsley
¼ teaspoon salt
1. In a small heavy skillet, cook and stir the sugar over medium-low heat until melted. Stir in almonds; cook for 1 minute or until lightly browned. Spread onto foil coated with cooking spray; set aside.
2. In a large salad bowl, combine the mixed greens, romaine, oranges, celery and onions. In a small bowl, whisk the dressing ingredients. Drizzle over salad; add almonds and toss to coat.
Beans with Parsley SauceFor a fresh, natural-tasting take on green bean casserole, try these crisp green beans gently coated in a buttery homemade white sauce. It’s wonderful served with a slice of lemon.
—VERONICA TEIPEL MANCHESTER, MISSOURI
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
⅛ teaspoon pepper
1½ cups chicken broth
2 egg yolks
½ cup 2% milk
1 cup minced fresh parsley
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
2. In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.
My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a great pair, making this particular vegetable a welcome addition to our holiday menu.
—MARION TIPTON PHOENIX, ARIZONA
PREP: 10 MIN. BAKE: 70 MIN. MAKES: 4 SERVINGS
1½ pounds whole fresh beets (about 4 medium), trimmed and cleaned
6 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon white pepper
1 tablespoon rice vinegar
1 tablespoon thawed orange juice concentrate
1½ teaspoons grated orange peel, divided
½ teaspoon minced fresh gingerroot
1 medium navel orange, peeled, sectioned and chopped
⅓ cup pecan halves, toasted
1. Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly.
2. In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange peel, ginger and remaining oil; set aside.
3. Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange peel.
top tip
Beet Basics
Look for beets with smooth, unblemished skin. The greens, if attached, should be brightly colored and not wilted. Before storing, remove the greens. Place the beets in a plastic bag and refrigerate for up to 3 weeks.
Spinach Almond SaladFor Christmas, I love the combination of dark green spinach and dried cranberries. Every year I serve this, people ask for the dressing recipe.
—JENNIE RICHARDS RIVERTON, UTAH
PREP/TOTAL TIME: 15 MIN. MAKES: 8 SERVINGS
1 package (6 ounces) fresh baby spinach
2 large tart apples, thinly sliced
10 bacon strips, cooked and crumbled
1 cup dried cranberries
¾ cup slivered almonds, toasted
VINAIGRETTE
¼ cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
¼ teaspoon salt
⅓ cup olive oil
In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
A real Southern favorite, black-eyed peas are traditionally served on New Year’s Day to bring good luck. My mother’s recipe with bacon, garlic and thyme makes them extra special for us.
—RUBY WILLIAMS BOGALUSA, LOUISIANA
PREP: 10 MIN. + SOAKING COOK: 35 MIN. MAKES: 8 SERVINGS
1 pound dried black-eyed peas, rinsed and sorted
½ pound bacon, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
½ teaspoon dried thyme
Salt to taste
Additional cooked and crumbled bacon, optional
1. Place peas and bacon in a large Dutch oven; add water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let soak, covered, for 1 hour. Do not drain.
2. In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme and salt.
3. Add to pea mixture; return to the heat. Cook, covered, over medium heat for 30 minutes or until peas are tender, stirring occasionally. If desired, top with additional crumbled bacon.
Cranberry Gelatin MoldTangy and fruity, this classic gelatin mold is surprisingly easy to prepare. Once you get a taste of the sweet-tart combination of cranberries and pineapple, you’ll be going back for more.
—JUNE BLOMQUIST EUGENE, OREGON
PREP: 15 MIN. + CHILLING MAKES: 8 SERVINGS
2 packages (3 ounces each) raspberry gelatin
3 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
2 tablespoons lemon juice
1 can (8 ounces) unsweetened crushed pineapple, drained
½ cup finely chopped celery
1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
2. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
I don’t have a lot of time to cook, but when I do, I love to make casseroles. This is my favorite one to make for holiday potlucks; it made me a fan of Gruyere cheese.
—ROSALIE HUGHES BOISE, IDAHO
PREP: 45 MIN. BAKE: 55 MIN. MAKES: 12 SERVINGS
8 cups sliced peeled potatoes (¼-inch slices)
3 medium leeks (white portion only), cut into ½-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1⅓ cups 2% milk
1 block (4 ounces) Gruyere or Swiss cheese, shredded
⅛ teaspoon ground nutmeg
CRUMB TOPPING
⅓ cup dry bread crumbs
2 tablespoons butter, melted
¼ cup shredded cheddar cheese
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish.
2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
3. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.
Au Gratin Potatoes: Omit the leeks. Increase potatoes to 9 cups sliced. Prepared as directed.
I’ve been tweaking my scalloped potatoes for more than eight years. After I added thyme, ham and sour cream, my husband said, “This is it!”
—HOPE TOOLE MUSCLE SHOALS, ALABAMA
PREP: 40 MIN. BAKE: 70 MIN. MAKES: 8 SERVINGS
1 medium onion, finely chopped
¼ cup butter, cubed
¼ cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
3 cups 2% milk
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes
3½ cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese
1. In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup. Remove from the heat; stir in sour cream until blended.
2. In a large bowl, combine potatoes and ham. In a greased 13-in. x 9-in. baking dish, layer with half of the potato mixture, cheese and white sauce. Repeat layers.
3. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.
top tip
The Next Day
When I have leftover scalloped potatoes, I add them to corn chowder for a rich and filling soup.
—JEAN CHULA VISTA, CALIFORNIA
Marinated Italian SaladMarinated salad is a busy cook’s best friend, especially when preparing for a potluck or dinner guests. Keep this recipe around for summer, too. It’s always handy to have a mayo-free side for outdoor cookouts.
—MUGGS NASH BLOOMINGTON, MINNESOTA
PREP: 30 MIN. + MARINATING MAKES: 12 SERVINGS
4 cups fresh broccoli florets
3 cups fresh cauliflowerets
½ pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2¼ ounces) sliced ripe olives, drained
1. In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat.
2. Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Peas in Cheese SauceMy mom started cooking when she was just 12 years old. Her creamed peas are part of a special meal she used to serve, and one that my family has fond memories of.
—JUNE BLOMQUIST EUGENE, OREGON
PREP/TOTAL TIME: 20 MIN. MAKES: 8 SERVINGS
4½ teaspoons butter
4½ teaspoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon white pepper
1½ cups 2% milk
¾ cup cubed process cheese (Velveeta)
2 packages (10 ounces each) frozen peas, thawed
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; stir until melted. Stir in peas; cook 1-2 minutes longer or until heated through.
You wouldn’t know it from tasting it, but my holiday corn bread dressing only has 3 grams of fat per serving. Made with turkey sausage, herbs, fruit and veggies, it’s a healthy alternative to traditional dressing recipes.
—REBECCA BAIRD SALT LAKE CITY, UTAH
PREP: 30 MIN. BAKE: 50 MIN. MAKES: 16 SERVINGS
1 cup all-purpose flour
1 cup cornmeal
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
¼ cup unsweetened applesauce
2 egg whites
DRESSING
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon pepper
1 cup reduced-sodium chicken broth
1 egg white
1. For corn bread, combine the first five ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened.
2. Pour into an 9-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.
4. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Editor’s Note: Dressing can be prepared as directed and used to stuff a 10- to 12-pound turkey.
I’m always in search of inexpensive yet delicious recipes like this one to serve at potlucks. I particularly like that you just mix everything in one dish and pop it in the oven.
—SHEREE FEERO GOLDEN, COLORADO
PREP: 10 MIN. BAKE: 40 MIN. MAKES: 4 SERVINGS
1¾ cups water
1 cup shredded carrot
1 cup chopped celery
¾ cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules
In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.
Balsamic-Glazed Brussels SproutsMy relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they’d love. When I served this at my Christmas buffet, there wasn’t a sprout left in the bowl!
—CAROLE BESS WHITE PORTLAND, OREGON
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
2 pounds fresh Brussels sprouts
½ pound bacon strips, cut into ½-inch pieces
1 medium onion, sliced
¼ cup white balsamic vinegar
2 tablespoons stone-ground mustard
½ teaspoon garlic powder
⅛ teaspoon salt
½ cup soft bread crumbs
1. Cut an “X” in the core of each Brussels sprout. Place in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
3. Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, Brussels sprouts and bacon; cook 2-3 minutes longer.
4. Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
Asparagus Nut Stir-FryThis pretty side dish is an excellent way to perk up a party table with some colorful vegetables. I never have leftovers because everyone goes for the fresh taste of the asparagus, the crunch of the walnuts and the zippy seasoning.
—MARGARET SOUDER ELIZABETHTOWN, PENNSYLVANIA
PREP/TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS
1½ pounds fresh asparagus spears, trimmed
2 tablespoons canola oil
¼ cup thinly sliced sweet red pepper
¼ cup coarsely chopped walnuts
¼ teaspoon ground ginger
1 garlic clove, minced
⅛ teaspoon crushed red pepper flakes
2 tablespoons chicken broth
2 tablespoons reduced-sodium soy sauce
½ teaspoon sugar
½ teaspoon salt
1. In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm.
2. In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.
I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining. When I find a recipe like this, I make a copy and put it in a protective sleeve so we can make it again and again.
—SHARON DELANEY-CHRONIS SOUTH MILWAUKEE, WISCONSIN
PREP: 20 MIN. COOK: 15 MIN. MAKES: 8 SERVINGS
1 tablespoon butter
1 cup chopped pecans
2 tablespoons maple syrup
⅛ teaspoon salt
BEANS
¼ cup finely chopped shallots
2 tablespoons butter
2 teaspoons all-purpose flour
½ teaspoon grated orange peel
Dash cayenne pepper
1½ pounds fresh green beans, trimmed
⅔ cup reduced-sodium chicken broth
⅓ cup orange juice
1 teaspoon fresh sage or ¼ teaspoon dried sage leaves
¼ teaspoon salt
⅛ teaspoon pepper
1. In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Stir in syrup and salt. Cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool.
2. Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange peel and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.
Peas a la FrancaiseI love peas, and this recipe is a favorite. It features tiny pearl onions touched with thyme and chervil, and its presentation is lovely.
—CHRISTINE FRAZIER AUBURNDALE, FLORIDA
PREP/TOTAL TIME: 30 MIN. MAKES: 12 SERVINGS (½ CUP EACH)
1½ cups pearl onions, trimmed
¼ cup butter, cubed
¼ cup water
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried chervil
¼ teaspoon pepper
2 packages (16 ounces each) frozen peas, thawed
2 cups shredded lettuce
1. In a Dutch oven, bring 6 cups water to boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce; stir until blended. Cover and cook for 6-8 minutes or until tender. Serve with a slotted spoon.
My grandfather was German, so my grandmother prepared many German dishes for him. This is the one I like best. And it adds such a lovely color to the tablescape.
—LEONIE KENYON NARRAGANSETT, RHODE ISLAND
PREP: 20 MIN. COOK: 1¼ HOURS MAKES: 8 SERVINGS
1 medium onion, chopped
¼ cup butter, cubed
1 medium head red cabbage, chopped (about 8 cups)
1 teaspoon salt
¼ teaspoon pepper
2 medium tart apples, peeled and chopped
¼ cup water
½ cup white vinegar
⅓ cup packed brown sugar
1. In a large saucepan, saute onion in butter until tender. Stir in the cabbage, salt and pepper. Reduce heat; cover and simmer for 10 minutes. Stir in apples and water; cover and simmer 45 minutes longer or until cabbage and apples are tender.
2. Combine vinegar and brown sugar; stir into cabbage mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until cabbage and apples are glazed.
Lemon Almond AsparagusHere’s my time-easing way to dress up fresh asparagus: Just drizzle butter and lemon juice over cooked asparagus spears before topping them with almonds and lemon peel.
—LINDA BARRY YAKIMA, WASHINGTON
PREP/TOTAL TIME: 15 MIN. MAKES: 8-10 SERVINGS
2 pounds fresh asparagus, trimmed
¼ cup butter, cubed
5 teaspoons lemon juice
⅓ cup slivered almonds, toasted
Lemon peel strips, optional
In a large skillet, bring asparagus and ½ in. of water to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Meanwhile, melt butter; stir in lemon juice. Drain asparagus; top with butter mixture, almonds and, if desired, lemon peel.
We have so many sweet potatoes, and I’m always looking for ways to use them. This is a favorite dish of mine for taking to potlucks.
—KATHY RAIRIGH MILFORD, INDIANA
PREP: 30 MIN. BAKE: 35 MIN. MAKES: 8 SERVINGS
2¼ pounds sweet potatoes (about 3 large), peeled and cubed
3 egg whites, lightly beaten
3 tablespoons maple syrup
1 teaspoon vanilla extract
TOPPING
¼ cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
⅛ teaspoon ground cinnamon
⅓ cup dried apricots, chopped
⅓ cup dried cherries, chopped
1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; mash. Cool slightly. Stir in the egg whites, syrup and vanilla.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Combine the pecans, brown sugar, butter and cinnamon; sprinkle over the top.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with apricots and cherries. Bake 5-7 minutes longer or until a thermometer reads 160° and the fruits are heated through.
Corn and Berry CouscousMy husband, Doug, wowed me with what we call “Confetti Couscous” the first time he cooked for me while we were dating.
—LAUREL PORTERFIELD BRISTOW, VIRGINIA
PREP/TOTAL TIME: 20 MIN. MAKES: 4-6 SERVINGS
2¼ cups chicken broth
1 tablespoon butter
½ teaspoon salt
1½ cups frozen corn
¾ cup dried cranberries
¼ to ½ teaspoon ground cinnamon
1 package (10 ounces) couscous
1. In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous.
2. Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
For something other than rice, I make a savory feta-topped orzo medley. To make it vegetarian, use reduced-sodium vegetable broth instead of chicken broth.
—KRISTI SILK FERNDALE, WASHINGTON
PREP: 25 MIN. BAKE: 20 MIN. MAKES: 12 SERVINGS (⅔ CUP EACH)
4 cups reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1 medium onion, finely chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cups (8 ounces) crumbled feta cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7½ ounces) roasted sweet red peppers, drained and chopped
1 small yellow summer squash, finely chopped
½ teaspoon salt
½ teaspoon pepper
1. In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes. Remove from the heat.
2. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until heated through.
This is the favorite side dish of my husband, Rory. I found the recipe in an old magazine I bought at a yard sale right after we got married. A wonderful side dish for meat, it has stood the test of time.
—TARA BRICCO COVINGTON, TENNESSEE
PREP: 15 MIN. BAKE: 30 MIN. MAKES: 6-8 SERVINGS
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
¾ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
3 cups frozen chopped broccoli, thawed
1¾ cups frozen cauliflower, thawed and cut into bite-size pieces
8 ounces wide egg noodles, cooked and drained
1½ cups (6 ounces) shredded Swiss cheese, divided
1. In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and ¼ cup of cheese; mix gently.
2. Pour into a greased 13-in. x 9-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Blue cheese and orange juice add a flavor like no other. I prefer to use hazelnut oil, but any other nut oil or plain olive oil will work.
—JILL ANDERSON SLEEPY EYE, MINNESOTA
PREP: 30 MIN. BAKE: 40 MIN. MAKES: 6 SERVINGS
8 whole fresh beets
Cooking spray
1½ cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
½ teaspoon grated orange peel
⅛ teaspoon salt
⅛ teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted
1. Scrub beets and cut into wedges; place on baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
2. Meanwhile, for dressing, place orange juice in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about ⅓ cup. Remove from the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool.
3. Just before serving, place arugula in a large bowl. Drizzle with ¼ cup dressing and toss. Divide mixture among six salad plates. Place beets in the same bowl; add remaining dressing and toss. Arrange on plates. Top salads with cheese and nuts.
Fanned out on a platter and dusted in cinnamon, these squash rings could practically be the centerpiece of the holiday table. I serve them as an alternative to sweet potatoes.
—KATHY BIESHEUVEL BROADUS, MONTANA
PREP: 15 MIN. BAKE: 35 MIN. MAKES: 6-8 SERVINGS
2 medium acorn squash
2 eggs
¼ cup 2% milk
½ cup cornmeal
¼ cup packed brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
⅓ cup butter, melted
1. Wash squash. Cut into ½-in rings; remove and discard seeds and membranes. In a shallow dish, beat eggs and milk. In another shallow dish, combine the cornmeal, brown sugar, cinnamon, salt and nutmeg. Dip squash rings into egg mixture, then into cornmeal mixture; turn to coat.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter. Cover and bake at 400° for 25 minutes. Uncover; bake 10 minutes longer or until the squash is tender.
Zesty BroccoliI’ve been a vegetarian for more than 20 years and often experiment with flavors that work with vegetables. My nephew, who lived with me while going to graduate school, thought this was one of my best creations. A dash of red pepper flakes works wonders on broccoli.
—LOUISA KEMYAN PALM SPRINGS, CALIFORNIA
PREP/TOTAL TIME: 15 MIN. MAKES: 4 SERVINGS
4 cups fresh broccoli florets
¼ cup water
2 teaspoons olive oil
1 to 2 garlic cloves, minced
½ teaspoon salt
Dash crushed red pepper flakes
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until broccoli is crisp-tender. Drain. Add pepper flakes; toss to combine.
This is my mother-in-law’s recipe, but I’ve made it so often I feel as though it’s my own! Squash and apples remind me of fall in New England, and they taste fabulous when baked together.
—JUDITH HAWES CHELMSFORD, MASSACHUSETTS
PREP: 15 MIN. BAKE: 50 MIN. MAKES: 4-6 SERVINGS
1 medium buttercup or butternut squash (about 1¼ pounds), peeled and cut into ¾-inch slices
2 medium apples, peeled and cut into wedges
½ cup packed brown sugar
1 tablespoon all-purpose flour
¼ cup butter, melted
½ teaspoon salt
½ teaspoon ground mace
1. Arrange squash in a 2-qt. baking dish. Top with apple wedges. Combine the remaining ingredients; spoon over apples.
2. Bake, uncovered, at 350° for 50-60 minutes or until tender.
Cranberry ChutneyYou can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. It’s a smart and tasty way to take advantage of cranberry season.
—KARYN GORDON ROCKLEDGE, FLORIDA
PREP: 40 MIN. + CHILLING MAKES: 3 CUPS
4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
½ cup packed brown sugar
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup chopped tart apple
½ cup golden raisins
½ cup diced celery
In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes. Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.
My family loves the drizzling of maple syrup on these roasted vegetables. I prefer to use dark maple syrup and fresh grated ginger. Either way, it’s an easy way to get kids (and adults) to eat their veggies.
—KELLI RITZ INNISFAIL, ALBERTA
PREP: 35 MIN. BAKE: 45 MIN. MAKES: 24 SERVINGS
5 medium parsnips, peeled and sliced
5 small carrots, sliced
3 medium turnips, peeled and cubed
1 large sweet potato, peeled and cubed
1 small rutabaga, peeled and cubed
1 large sweet onion, cut into wedges
1 small red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon minced fresh gingerroot
1 teaspoon salt
½ teaspoon pepper
1 cup maple syrup
1. Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake 20-25 minutes longer or until vegetables are tender, stirring once.
A Swiss cheese sauce gives this vegetable casserole an extra-special taste. It’s a tradition for us, as I have served it every Christmas for more than 20 years.
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
PREP: 25 MIN. BAKE: 25 MIN. MAKES: 8-10 SERVINGS
1 large head cauliflower, broken into florets
¼ cup chopped green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
¼ cup butter, cubed
⅓ cup all-purpose flour
2 cups 2% milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional
1. Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until crisp-tender. Drain and pat dry.
2. Meanwhile, in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.
3. Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired.
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can.
—SHERRY THOMPSON SENECA, SOUTH CAROLINA
PREP: 25 MIN. BAKE: 30 MIN. MAKES: 12 SERVINGS
2 celery ribs, chopped
1 bunch green onions, chopped
½ cup butter, cubed
3 garlic cloves, minced
¼ cup minced fresh parsley
1½ teaspoons minced fresh sage or ½ teaspoon rubbed sage
1½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
½ teaspoon poultry seasoning
⅛ teaspoon pepper
12 cups cubed day-old French bread
½ pound bacon strips, cooked and crumbled
2 eggs
1 cup chicken broth
1 can (8 ounces) whole oysters, drained and chopped
¼ cup white wine or additional chicken broth
1. In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
2. Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
3. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
New England Butternut SquashEven the little picky eaters in my house eat this dish. They love the hint of sweetness, and I love that it’s healthy. If you don’t have maple syrup, try it with a bit of brown sugar.
—LINDA MASSICOTTE-BLACK COVENTRY, CONNECTICUT
PREP/TOTAL TIME: 30 MIN. MAKES: 5 SERVINGS
1 medium butternut squash
¼ cup butter, melted
¼ cup maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add ½ in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain.
2. When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
top tip
Move Over, Carrots
Do you have an abundance of squash at the end of the season? I substituted grated squash for carrots in our favorite carrot cake recipe. My family loved it and could not tell the difference.
—PATSY D. PFAFFTOWN, NORTH CAROLINA
Crunchy Pomegranate SaladThanksgivings here in Utah wouldn’t be the same without this traditional, tasty salad. You can even stir in sliced bananas, mandarin oranges or pineapple tidbits.
—JAN OLPIN SALT LAKE CITY, UTAH
PREP/TOTAL TIME: 15 MIN. MAKES: 16 SERVINGS (½ CUP EACH)
2 cups heavy whipping cream
¼ cup sugar
2 teaspoons vanilla extract
2½ cups pomegranate seeds (about 2 pomegranates)
2 medium apples, peeled and cubed
1 cup chopped pecans, toasted
In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans.
My mom got this creamy old-style casserole recipe from her mother. By the time it’s passed around the dinner table, the dish is scraped clean.
—SANDY JENKINS ELKHORN, WISCONSIN
PREP: 10 MIN. BAKE: 1 HOUR MAKES: 6 SERVINGS
4 cups fresh or frozen corn
3 eggs, lightly beaten
1 cup 2% milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste
1. In a large bowl, combine the corn, eggs, milk, ¾ cup cracker crumbs, butter, sugar, onion, salt and pepper. Transfer to a greased 1½-qt. baking dish. Sprinkle with remaining cracker crumbs.
2. Bake, uncovered, at 325° for 1 hour or until a thermometer reads 160°.
For me this is an easy and simple way to prepare a colorful array of rustic veggies. With a hint of thyme and pepper, they make a nice side to beef, pork or chicken dishes.
—CHARLENE AUGUSTYN GRAND RAPIDS, MICHIGAN
PREP: 25 MIN. COOK: 20 MIN. MAKES: 12 SERVINGS
3 medium turnips, peeled and cut into 2-inch julienne strips
1 large rutabaga, peeled and cut into 2-inch julienne strips
4 medium carrots, cut into 2-inch julienne strips
3 fresh broccoli spears
1 tablespoon butter
1 tablespoon minced fresh parsley
½ teaspoon salt
½ teaspoon dried thyme
Pepper to taste
1. Place the turnips, rutabaga and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Meanwhile, cut florets from broccoli and save for another use. Cut broccoli stalks into 2-in. julienne strips; add to saucepan. Cover and cook 5 minutes longer or until vegetables are crisp-tender; drain well.
3. In a large skillet, saute vegetables in butter. Stir in the parsley, salt, thyme and pepper.
Herbed Garlic PotatoesMy mom cooks from scratch and rarely uses a recipe. That’s how I learned, too, using a pinch of this, a dash of that. But it was actually my dad who prepared this recipe. It’s one of those dishes that can go with a holiday entree or a casual burger.
—SHERRY DESJARDIN FAIRBANKS, ALASKA
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
15 small red potatoes (about 2 pounds), cut in half
⅓ cup butter
¼ cup minced fresh parsley
2 tablespoons minced chives
1½ teaspoons minced fresh tarragon or ½ teaspoon dried tarragon
2 to 3 garlic cloves, minced
3 bacon strips, cooked and crumbled
½ teaspoon salt
¼ teaspoon pepper
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.
2. In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
Tart apples and toasted nuts add a delicious new spin on holiday stuffing. Herbs and hazelnuts balance the sweetness of the apples and give this dish a warm, nutty flavor.
—DONNA NOEL GRAY, MAINE
PREP: 20 MIN. BAKE: 30 MIN. MAKES: 6 CUPS
2 celery ribs, chopped
1 large onion, chopped
1 tablespoon olive oil
1 small carrot, shredded
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
4 cups cubed day-old whole wheat bread
1½ cups shredded peeled tart apples (about 2 medium)
½ cup chopped hazelnuts, toasted
1 egg, lightly beaten
¾ cup apple cider or unsweetened apple juice
½ teaspoon coarsely ground pepper
¼ teaspoon salt
1. In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer.
2. In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well.
3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°.
I don’t like sweet potatoes, so when my cousin served these last Thanksgiving, I took some just to be polite. The combination of maple, apricot and ginger flavors made me go back for seconds!
—INGRID HAMM CHATHAM, ONTARIO
PREP: 20 MIN. BAKE: 40 MIN. MAKES: 10 SERVINGS
4 pounds sweet potatoes, peeled and cubed
2 tablespoons olive oil
½ cup maple syrup
⅓ cup chopped crystallized ginger
⅓ cup apricot preserves
2 tablespoons butter
½ teaspoon salt
1. Place the sweet potatoes in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring twice.
2. In a microwave-safe bowl, combine the remaining ingredients. Cover and microwave on high for 1-2 minutes or until heated through. Pour over sweet potatoes; toss to coat. Bake 10-15 minutes longer or until tender.
I roasted the vegetables with bacon first to get a deeper flavor in this mashed veggie dish. It adds a nice smoky flavor that goes well with the cheeses. I prefer not to blend them too much, as I like the chunks of potato.
—JIM RUDE JANESVILLE, WISCONSIN
PREP: 20 MIN. BAKE: 40 MIN. MAKES: 6 SERVINGS
2 medium Yukon Gold potatoes
4 small red potatoes
3 medium parsnips, peeled and cut into 1-inch pieces
2 bacon strips, cut into 1-inch pieces
2 tablespoons butter, melted
¼ teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon coarsely ground pepper
½ cup shredded Havarti cheese
½ cup shredded Parmesan cheese
½ cup heavy whipping cream, warmed
1 tablespoon minced chives
2 tablespoons crumbled blue cheese
1. Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once.
3. In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in the blue cheese.
Creamy SuccotashThis is a creation from my sister, Jenny. When I saw her make it, I didn’t think the combination would be very tasty, but I changed my mind as soon as I sampled it.
—SHANNON KOENE BLACKSBURG, VIRGINIA
PREP: 10 MIN. COOK: 20 MIN. + COOLING MAKES: 10 SERVINGS
4 cups frozen lima beans
1 cup water
4 cups frozen corn
⅔ cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1. In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 15 minutes.
2. Meanwhile, in large bowl, combine mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in bean mixture, tomatoes and onion. Serve immediately or refrigerate.
Make Ahead Note: Succotash can be prepared the night before, covered, and stored in the refrigerator. Serve chilled or at room temperature.