Soups, Sides & Salads
Cranberry-Apple Sweet Potatoes
Terri Melton
Taft, CA
This sweet, fruity dish is a must at our family dinner gathering every Thanksgiving. Enjoy!
21-oz. can apple pie filling
2 18-oz. cans sweet potatoes, drained and cut into bite-size pieces
8-oz. can whole-berry cranberry sauce
2 T. apricot preserves
2 T. orange marmalade
Spread pie filling in a lightly greased 8"x8" baking pan. Arrange sweet potatoes on top. Mix remaining ingredients; spoon over sweet potatoes. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until hot and bubbly. Serves 6.
When I was a young girl, my mother and I always got together with Grandma and Great-Grandma for the fall harvest. This included shucking corn, canning vegetables, making relishes, apple butter and apple cider and doing other things to prepare for winter. It was believed that all should get together to help one another out. As a small child, this seemed like such a waste of time to me...after all, there were much more important things to be doing, like crunching leaves or playing with the dog. But now this is a very fond memory of mine...how often does one have four generations of loved ones helping one another out? It taught me to always treasure the time we spend with our family. Even the most everyday activities can become cherished memories if we look at them in the right way.
Sweet Potato Toss
Janet Monnett
Cloverdale, IN
As my family and I were changing to a vegetarian diet, I tried to create dishes that everyone would find tasty. This is a delicious side dish that we all just love!
canola oil for frying
2 sweet potatoes, peeled and sliced
4 potatoes, peeled and sliced
1/2 to 1 T. onion powder
1/8 t. sugar
salt to taste
Into a skillet over medium-high heat, add oil to 1/2-inch depth. Combine all potato slices in a bowl; toss with seasonings. Add potatoes to hot oil in skillet. Cover and cook, turning as needed. Reduce heat to medium when potatoes begin to soften. Uncover for the last 3 to 4 minutes of cooking to crisp up potatoes. Serves 4 to 6.
To create a fragrant pumpkin, use an apple corer to carve out round vents in a hollowed-out pumpkin. Rub pumpkin pie spice on the underside of the pumpkin’s lid or push whole cloves into it. Set a lighted tealight candle inside. This will give off a delightful scent for about six hours.
Cranberry Gelatin Salad
Sarah Oravecz
Gooseberry Patch
I made this the first time I was asked to bring a cranberry dish to my boyfriend’s family Thanksgiving dinner. I was a little nervous how it would turn out...but it was delicious! Since then, I’ve made it for several more Thanksgiving dinners.
2 3-oz. pkgs. raspberry gelatin mix
3 c. boiling water
16-oz. can whole-berry cranberry sauce
20-oz. can crushed pineapple
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
1/4 c. sugar
1 c. chopped pecans
Dissolve gelatin mix in boiling water. Add cranberry sauce and undrained pineapple; mix well. Pour half of of gelatin mixture into a 13"x9" glass baking pan; cover and refrigerate for one hour. Cover remaining gelatin mixture; let stand at room temperature. In a separate bowl, blend remaining ingredients. Spread cream cheese mixture over chilled, set gelatin layer. Return to refrigerator for about 10 minutes; pour remaining gelatin mixture over top of cream cheese layer. Refrigerate for 3 to 4 hours, until firm. Cut into squares. Makes 20 servings.
On warm fall days, set up harvest tables and chairs outdoors for a soup supper. Decorate with plump pumpkins, bittersweet wreaths, straw bales and scarecrows. End the day with a hayride in the country.
Strawberry-Cranberry Salad
Charlotte Smith
Tyrone, PA
We serve this salad for just about every holiday year ’round...it’s so good you can enjoy it anytime! It needs to chill for quite awhile, so be sure to start a day ahead.
2 3-oz. pkgs. strawberry gelatin mix
2 c. boiling water
20-oz. can crushed pineapple, drained and 1/2 c. juice reserved
16-oz. can whole-berry cranberry sauce
10-oz. pkg. frozen sliced strawberries, thawed
1 c. chopped walnuts
In a large bowl, mix together gelatin mix and boiling water; stir until dissolved. Add remaining ingredients; mix well. Cover and chill for 12 to 24 hours. Transfer to a serving bowl; stir before serving. Serves 20.
Make a mini recipe album for a tried & true friend. Jot down favorite recipes on individual cards, along with your special touches or hints for success. Slip the cards into the pages of a mini photo album and tie with a homespun ribbon. Add a handwritten note that says, “I’m thankful we’re friends.” She’ll think of you whenever she uses it!
Country-Style Creamed Cabbage
Candra Graves
Mannford, OK
For as long as I can remember, this old-fashioned recipe has been served at Thanksgiving and Christmas. We love it!
10 c. cabbage, chopped
Optional: 1/4 c. bacon drippings
10-3/4 oz. can cream of chicken soup
1/4 c. milk
8-oz. pkg. pasteurized process cheese spread, cubed
salt and pepper to taste
Place cabbage and bacon drippings, if using, in a large stockpot. Add enough water to cover. Boil over medium-high heat until tender, about 45 minutes to one hour, adding more water if needed. While cabbage is cooking, mix together remaining ingredients in a large bowl. Drain cabbage and add to soup mixture; mix well. Place in a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes, until bubbly and cheese has melted. Serves 8.
When the weather starts to turn chilly, sort through your family’s closets and donate gently used and outgrown coats, clothes and extra blankets to a nearby charity. They’ll be much appreciated!
Italian Zucchini
Kari Mott
Galloway, OH
A tasty way to use up some of those end-of-the-season zucchini from the garden.
1/4 c. olive oil
1 onion, thinly sliced
14-1/2 oz. can diced tomatoes
2 to 3 zucchini, sliced
1 T. Italian seasoning
1 t. salt
Garnish: 1/4 c. grated Parmesan cheese
Heat oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice, zucchini, Italian seasoning and salt. Cook and stir until zucchini is tender, about 5 to 10 minutes. Garnish with Parmesan cheese. Serves 4.
When the kids are studying another country in school, why not try out a food from that country? Let them help choose a recipe and shop for the ingredients...you’ll all learn so much together and have fun doing it!
Chill-Chaser Noodle Soup
Sherry Shuford
Lynchburg, VA
Every year we head out to our local pumpkin patch for some fall family fun. Afterwards, everyone is tired and hungry from picking pumpkins, walking the corn maze and going on a hayride. This satisfying soup is quick & easy. I serve it with homemade popovers.
1/2 onion, chopped
2 stalks celery, chopped
2 to 3 t. oil
2 14-1/2 oz. cans chicken broth
1/4 c. roasted red peppers, drained
15-oz. can mixed vegetables
3 boneless, skinless chicken breasts, cooked and diced
1 t. poultry seasoning
1 t. garlic powder
16-oz. pkg. thin egg noodles, uncooked
In a large stockpot over medium heat, sauté onion and celery in oil until translucent. Add remaining ingredients except noodles. Reduce heat and simmer, uncovered, for 25 to 30 minutes. Stir in noodles. Simmer an additional 10 to 15 minutes, until noodles are tender. Makes 8 servings.
Dot’s Popovers
Nadine Jones
Corinth, ME
It was always a treat when Gram made her popovers. They are especially good with a hot bowl of chili or stew. Gram always cautioned me not to open the oven while they were baking.
2 eggs, beaten
1 c. milk
1 c. all-purpose flour
1/2 t. salt
Mix all ingredients together thoroughly. Pour into well-greased muffin cups, filling 3/4 full. Place muffin tin in a cold oven; set temperature to 450 degrees. Bake for 30 minutes without opening oven door. Makes 6 to 8.
Trick-or-Treaters’ Taco Soup
Olivia Gust
Independence, OR
We always make this quick, yummy soup for Halloween dinner before trick-or-treating. It keeps our tummies warm as we’re out & about visiting family & friends.
1 lb. ground beef
1/2 c. onion, chopped
14-1/2 oz. can diced tomatoes
15-1/4 oz. can corn
16-oz. can kidney beans
15-oz. can tomato sauce
1-1/4 oz. pkg. taco seasoning mix
Garnish: shredded Cheddar cheese, sour cream, sliced olives, corn chips
In a large stockpot over medium heat, brown beef and onion. Drain; stir in undrained vegetables, tomato sauce and seasoning mix. Simmer, uncovered, for 20 minutes, stirring often. Garnish bowls of soup as desired. Serves 6.
Cowboy Biscuits
Sheila Connolly-Mainous
Valrico, FL
My mother interpreted this recipe from my father’s description. The biscuits were made in the cow camps where my dad spent the winter. She said it was quite a challenge...the cowboys didn’t use cups or spoons for measuring, they used tin cans and their hands!
2 c. all-purpose flour
1 T. baking powder
3/4 t. salt
1 c. milk
3 T. shortening or bacon drippings, melted
In a bowl, mix flour, baking powder and salt thoroughly. Make a well in the center; pour in milk and shortening or drippings. Stir just until moistened. Turn dough out onto a floured surface; turn over and pat to about 1/2 inch thick. Use a biscuit cutter to cut, or just cut into squares to save time. Place biscuits on a greased baking sheet. Bake at 425 degrees for about 15 minutes, until golden. Makes 8.
Champagne Fruit Salad
Elizabeth Burkhalter
Oshkosh, WI
I have fond memories of my grandma making this fruit dish every Thanksgiving and Christmas. It’s sweet and almost tastes like dessert, but we usually serve it as a side dish along with the turkey and all the trimmings. It got its name because it could be served with a glass of champagne!
8-oz. pkg. cream cheese, softened
3/4 c. sugar
10-oz. pkg. frozen sliced strawberries, thawed and drained
2 bananas, sliced
8-oz. can crushed pineapple, drained
1 c. chopped pecans
1 c. sweetened flaked coconut
10-oz. container frozen whipped topping, thawed
In a large bowl, blend together cream cheese and sugar with an electric mixer on medium speed. Stir in remaining ingredients by hand. Spread in a 13"x9" baking pan. Cover and freeze until firm, 3 to 4 hours. Remove from freezer a few minutes before serving time; cut into squares. Serves 12.
Scatter pressed autumn leaves on a crisp white tablecloth for a simple and splendid decoration. Layer leaves between paper towels, then between sections of newspaper. Top with a heavy book or other weight...leaves will be ready in a week or two. If time is short, you can substitute silk leaves from the craft store.
Cranberry-Orange Sauce
Ashley Billings
Norfolk, VA
This is a flavorful twist on classic cranberry sauce...it’s a Thanksgiving favorite at my house!
16-oz. pkg. fresh cranberries
1 c. orange juice
1/2 c. sugar
Combine all ingredients in a stockpot over medium heat. Simmer, stirring occasionally, until cranberries begin to burst and sauce thickens, about 15 minutes. Let cool; serve at room temperature. Serves 8.
My three girls and I used to make “potato turkeys” while Thanksgiving dinner was cooking. It kept them busy while waiting and the turkeys were so cute on the dining table. Choose a potato with a flat bottom, so it will sit and not roll. Cut out a turkey head shape from construction paper and draw on a face. Glue the head to a plain toothpick and poke it into the front of the potato. For the turkey’s tailfeathers, poke some frilled cocktail toothpicks into the back of the potato. You now have a little potato turkey to place on your Thanksgiving table. My girls would keep their turkeys well after the holiday, until the potatoes grew sprouts!
Cheesy Corn & Hominy Posole
Paul Shoup
Caseville, MI
A meatless Mexican dish that feeds an army! Our yummy version came from the border town of El Paso, Texas.
1 onion, chopped
2 4-oz. cans chopped green chiles
10-3/4 oz. can cream of mushroom soup
3 c. shredded Cheddar cheese
2 15-1/2 oz. cans hominy, drained
2 15-oz. cans shoepeg corn, drained
Combine onion, chiles, soup and cheese in a large bowl. Add hominy and corn; mix well. Transfer to a 13"x9" baking pan sprayed with non-stick vegetable spray. Cover with aluminum foil. Place a pan of water on the rack beneath pan in oven. Bake at 350 degrees for 30 minutes, or until heated through and cheese is melted. Serves 6 to 8.
Hard-skinned winter squash is versatile, tasty and cooks in a jiffy in the microwave. Place a halved, seeded squash cut-side down in a microwave-safe dish. Microwave on high until tender and easily pierced. Acorn squash will take about 6 to 8 minutes, butternut squash about 10 to 13 minutes. After cooking, the squash pulp can be scooped out and mixed with butter, spices and other ingredients.
Quick & Easy Pinto Beans
Pam Massey
Marshall, AR
A terrific meal on a cold day! Brown the meat and onion ahead of time, then just add the canned ingredients for a very fast supper. A great dish for nights when Dad is doing the cooking!
1 lb. ground beef or turkey
1 onion, diced
2 10-oz. cans diced tomatoes with green chiles
2 16-oz. cans pinto beans
Garnish: tortilla chips, shredded Cheddar cheese, sour cream
Brown meat and onion together in a skillet over medium heat; drain. Add undrained tomatoes with chiles; bring to a boil. Stir in undrained beans. Simmer for 15 minutes, stirring often. Serve with tortilla chips and desired toppings. Serves 8.
A muffin tin is useful when you’re serving tacos, enchiladas, chili or bean soup with lots of tasty toppings. Fill up the sections with shredded cheese, tortilla chips, guacamole, diced tomatoes and sour cream...and let everyone mix & match their favorites!
Game-Day BBQ Onions
Cheryl Breeden
North Platte, NE
So simple...a true football night party favorite that will turn anyone into an onion lover!
11-oz. pkg. mesquite barbecue-flavored potato chips, divided
2 10-3/4 oz. cans cream of chicken soup
1/2 c. milk
4 sweet onions, thinly sliced and divided
2 c. shredded sharp Cheddar cheese, divided
Crush 2 cups of potato chips; set aside. Whisk together soups and milk; set aside. Place half of onion slices in the bottom of a 13"x9" baking pan coated with non-stick vegetable spray. Spread uncrushed chips over onions; add one cup cheese and half of soup mixture. Repeat layering. Top with reserved crushed chips. Bake, uncovered, at 350 degrees for one hour. Serves 10.
Host a tailgating cook-off. Invite everyone in the neighborhood to bring their own game-day specialty like chili, chicken wings or barbecued ribs. You provide the beverages, baskets of warm cornbread and plenty of napkins. Have a prize for the winner!
Swiss-Onion Casserole
Dolores McCurry
Pueblo, CO
My mother-in-law gave me this recipe many years ago. It’s always a big hit when I take it to church suppers and other events...a delicious side dish that goes with just about anything.
6 onions, sliced
1/2 c. plus 3 T. butter, softened and divided
10-oz. pkg. shredded Swiss cheese
10-3/4 oz. can cream of mushroom with roasted garlic soup
1/2 c. milk
1 t. soy sauce
pepper to taste
12 to 15 slices baguette bread, sliced 1/2-inch thick
In a skillet over medium heat, sauté onions in 2 to 3 tablespoons butter until tender. Spread in a lightly greased 13"x9" baking pan. Cover with cheese; set aside. In a saucepan over medium heat, stir together soup, milk, soy sauce and pepper. Heat until bubbly; spoon over cheese. Spread remaining butter over both sides of bread. Arrange bread on top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Serves 10.
Whip up cozy throws in bright red or russet plaid fleece...simply snip fringe all around the edges. They’re so easy, you can make one for each member of the family in no time at all.
Autumn Acorn Squash
Jenny Sarbacker
Madison, WI
A family fall favorite! This recipe started with one my mom used to make for us...I’ve added a few touches of my own.
2 acorn squash, halved and seeded
2 apples, peeled, cored and chopped
3 T. brown sugar, packed
3 T. chopped pecans
1 t. all-purpose flour
1/4 t. cinnamon
2 T. butter, softened
Place acorn squash halves cut-side down in a greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Combine remaining ingredients. Turn squash over and fill with apple mixture. Bake, uncovered, for another 15 to 30 minutes, until squash is soft when pierced with a fork. Serve squash halves as is or scoop contents into a serving bowl. Serves 4.
Jumping in leaf piles is a not-to-be-missed part of childhood fun! No fallen leaves in your yard? Ask some neighbors with a big maple tree or two for permission to rake up their leaves...you’ll have a ball!
String Beans & Corn Casserole
Donna Clement
Picayune, MS
Whenever our family gets together, someone always asks, “Who’s making the string bean casserole?”
2 14-1/2 oz. cans French-cut green beans, drained
2 15-oz. cans shoepeg corn, drained
1/4 c. onion, chopped
1/4 c. celery, chopped
8-oz. container sour cream
10-3/4 oz. can cream of celery soup
4-1/2 oz. pkg. cheese crackers, crushed
1/4 c. margarine, melted
Garnish: slivered almonds
In a bowl, mix vegetables, sour cream and soup. Place in a lightly greased 13"x9" baking pan. Mix crushed crackers and melted margarine; sprinkle over casserole, followed by almonds. Bake, uncovered, at 375 degrees for 30 minutes, or until hot and bubbly. Makes 8 to 12 servings.
Always keep the pantry stocked with canned vegetables, hearty soups, rice and pasta for quick-to-make side dishes.
Savory Pumpkin Soup
Sarah Cameron
Maryville, TN
A scrumptious beginning to any autumn meal. Garnish with a swirl of cream and a toss of toasted pumpkin seeds.
1/2 c. onion, finely chopped
2 T. butter
1 T. all-purpose flour
2 14-oz. cans chicken broth
15-oz. can pumpkin
1 t. brown sugar, packed
1/4 t. salt
1/8 t. pepper
1/8 t. nutmeg
1 c. whipping cream
In a large saucepan over medium heat, sauté onion in butter until tender. Gradually stir in remaining ingredients except cream; bring to a boil. Reduce heat; simmer for 5 minutes. Stir in cream and simmer for about 2 minutes, until heated through. Serves 4.
Just for fun, use a hollowed-out pumpkin as a soup tureen, but try something unexpected. An all-white Lumina pumpkin or a plump green and orange Cinderella pumpkin makes the prettiest presentation!
Chicken & Barley Soup
Angela Murphy
Tempe, AZ
We like to substitute leftover turkey from Thanksgiving dinner in this hearty, quick & easy soup. It’s a terrific pick-me-up after a day of post-Thanksgiving shopping.
1 c. onion, chopped
1 c. carrot, peeled and chopped
1/2 c. celery, chopped
2 cloves garlic, minced
2 t. olive oil
2 14-1/2 oz. cans chicken broth
1/2 c. quick-cooking barley, uncooked
1-3/4 c. water
1/4 t. salt
1/4 t. pepper
1 c. cooked chicken, cubed
In a Dutch oven over medium-high heat, sauté onion, carrot, celery and garlic in oil for 5 minutes, until onion is tender. Add broth, barley, water and seasonings. Bring to a boil; reduce heat and simmer, partially covered, about 25 minutes, until vegetables are tender. Add chicken; heat through. Serves 4.
When my daughter was little, I began making Pumpkin Stew, which is simmered on the stove, ladled into a hollowed-out pumpkin and placed into the oven to finish cooking. When it is served, you scoop out the pumpkin along with the stew. This was always our dinner the night before Halloween and it became a tradition. My daughter is married now with two little girls of her own, and they still come to my house to share Pumpkin Stew. I set the table in fall colors, with torn muslin for napkins, plastic spiders for napkin rings and Halloween crackers to pop open. It’s my favorite time of year...we all look forward to it!
Mom’s Butternut Squash Bake
Sue Ellen Crabb
Glendale, AZ
My mom got this recipe in a cooking class she took. I remember how delicious it was with fresh veggies from our garden! She made it every Thanksgiving until she passed away, then it became my turn.
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1 c. carrots, peeled and shredded
2 lbs. butternut squash, cooked and lightly mashed
1/4 c. onion, chopped
8-oz. pkg. herb-flavored stuffing mix
1/2 c. butter, melted
In a bowl, combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing mix and butter; spread 1/2 of mixture in bottom of a lightly greased 3-quart casserole dish. Spoon in squash mixture. Top with remaining stuffing mix. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serves 6 to 8.
To poke a wood fire is more solid enjoyment than almost anything else in the world.
Icebox Mashed Potatoes
Helen Helgeson
Albany, OR
These delicious potatoes are a real time-saver! They can be made ahead of time and kept refrigerated for several days. I make this for our church’s Thanksgiving feast...everyone likes them!
5 lbs. potatoes, peeled and quartered
1 c. sour cream
3/4 c. cream cheese, softened
2 T. butter, softened
2 t. onion salt
1 t. salt
1/4 t. pepper
Garnish: additional butter, sliced
In a stockpot over medium-high heat, cook potatoes in boiling salted water until tender, about 20 minutes. Drain; mash until smooth. Add remaining ingredients except garnish. Beat until light and fluffy. Cool; cover and refrigerate up to 3 days. To serve, place desired amount of potatoes in a well-buttered casserole dish. Dot with butter. Bake, uncovered, at 350 degrees until heated through, about 20 to 30 minutes. Potatoes may also be reheated in the microwave. Makes 15 to 20 servings.
When topping a casserole with bread crumbs, potato chips or cereal, place in a plastic zipping bag and seal. Roll with a heavy rolling pin until the crumbs are crushed...clean-up is a breeze!
Pear Harvest Salad
Lori Ritchey
Narvon, PA
I love a sweet, crunchy salad with fruit and nuts. This is a delicious combination that’s just right for any autumn meal.
8-oz. pkg. mixed salad greens
15-oz. can pear halves, drained and 1/3 c. juice reserved
1/2 c. chopped walnuts or pecans, toasted
1/4 red onion, thinly sliced and separated into rings
2/3 c. blue cheese salad dressing
Place salad greens in a large salad bowl. Top with pear halves, nuts and onion. Stir reserved pear juice into salad dressing; drizzle over salad. Serve immediately. Serves 6 to 8.
Banana Bread
Julie Latendresse
Quebec, Canada
A friend gave me this easy recipe.
1-1/2 c. all-purpose flour
1 c. brown sugar, packed
1 t. baking soda
1/2 t. salt
3 bananas, mashed
1/2 c. mayonnaise
1 egg, beaten
1/2 c. chopped nuts
In a bowl, mix together flour, brown sugar, baking soda and salt; set aside. In a separate bowl, blend together bananas, mayonnaise and egg. Add flour mixture to banana mixture. Mix gently just until moistened; stir in nuts. Pour batter into a greased 8"x4" loaf pan. Place pan on center rack of oven. Bake at 350 degrees for one hour. Cool completely before slicing. Makes one loaf.
A crock of honey butter...so yummy on warm bread, biscuits and muffins. Simply blend together 1/2 cup each of honey and softened butter.
Tart Apple Salad
Leona Krivda
Belle Vernon, PA
My husband really likes this nice fall salad. I always serve it at Thanksgiving.
6 tart crisp apples, peeled, cored and chopped
1-1/2 c. red grapes, halved and seeded
1 c. celery, finely chopped
1/2 c. chopped walnuts
1/4 c. sugar
1 T. mayonnaise-style salad dressing
1/2 pt. whipping cream, whipped
1/4 c. sweetened dried cranberries
Toss together apples, grapes, celery and walnuts in a large serving bowl; sprinkle with sugar. Stir in salad dressing; mix well. Cover and chill until serving time. Fold in whipped cream and cranberries just before serving. Serves 10 to 12.
The simplest table decorations are often the most charming! Fill a rustic wooden bowl with shiny red apples or fragrant yellow lemons for the kitchen table, or pile the bowl with bright-colored balls of yarn for a crafting corner.
Cream Cheesy Mexican Corn
Anne Welborn
Fort Wayne, IN
This recipe brings memories of a time when I worked as a university resident director. When the students went home for Thanksgiving, several of us resident directors would stay to supervise those who remained on campus. The dean of residence life invited me to his family’s home for Thanksgiving dinner so I would not have to spend it alone. This is the dish I took...it was a hit!
2 15-oz. cans corn, drained
1/2 green pepper, diced
1/2 red pepper, diced
8-oz. pkg. cream cheese, cubed
Combine all ingredients in a saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese melts and peppers are cooked through. Serves 6.
Greet your guests with a whimsical pumpkin tower on the front porch. Arrange pumpkins and squash in graduated sizes in a stack, using skewers to hold them in place. Clever!
Corn Mazatlán
Tracee Cummins
Amarillo, TX
This recipe originally came from the label on a can of corn. I’ve tweaked it slightly over the years to suit my family’s tastes, and it’s one of our favorites. It’s easy, fast and tastes like you worked all day, but you don’t even have to turn the oven on!
16-oz. can corn, drained and 1/4 cup liquid reserved
16-oz. can shoepeg corn, drained
1/4 c. green pepper, chopped
1/4 c. green onions, chopped
2 4-oz. cans chopped green chiles
1 t. ground cumin
8-oz. pkg. cream cheese, softened
In a saucepan over low heat, combine reserved corn liquid and cream cheese. Cook and stir until smooth. Stir in remaining ingredients and heat through. Serves 8 to 10.
A no-fuss side...tuck some roasted vegetables into the oven along with a main-dish casserole. Toss peeled, sliced veggies with olive oil and spread on a baking sheet. Bake at 350 degrees, stirring occasionally, for about 30 minutes, until tender. Sweet potatoes, beets, leeks and Brussels sprouts are all tasty...choose a favorite or mix ’em up!
Mom’s Filling Balls
Beth Myers
Dover, PA
I remember Mom making these filling balls for all the holidays. My grandma used to cut up the celery, and when she passed away, it became my job. Try this recipe...I think you’ll love it!
15-oz. pkg. stuffing cubes
1 T. dried parsley
pepper to taste
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. margarine
2 cubes chicken bouillon
1 c. boiling water
2 eggs, beaten
1/3 c. milk
Place stuffing cubes in a large bowl; sprinkle with parsley and pepper and set aside. In a skillet over medium heat, sauté onion and celery in margarine until tender. Dissolve bouillon in boiling water; add to onion mixture. Remove from heat; pour over stuffing mixture. In a separate bowl, stir together eggs and milk. Pour over stuffing mixture; toss to mix well. Form into 6 to 8 balls; place on a greased baking sheet. Bake, uncovered, at 325 degrees for 25 to 30 minutes. Serves 6 to 8.
Dressing, stuffing or filling...whatever you call it, it’s better with gravy! Measure 1/4 cup pan drippings from your turkey or beef roast into a skillet over medium heat. Stir in 1/4 cup flour. Cook and stir until smooth and bubbly. Add 2 cups skimmed pan juices or broth; cook and stir until boiling. Boil for about one minute, to desired thickness. Add salt and pepper to taste.
Grandmother’s Scalloped Oysters
Kay Neubauer
Taylorsville, NC
My grandmother always served this dish at Thanksgiving and Christmas. When my son-in-law joined our family, it quickly became a favorite of his too. This casserole reheats well in the microwave.
1/2 c. round buttery crackers, crumbled
1/2 c. saltine crackers, crumbled
1 pt. fresh oysters, drained and liquid reserved
1/2 t. pepper, divided
1/2 c. butter, sliced and divided
1 to 1-1/2 c. whipping cream
Mix cracker crumbs together. Place 1/3 of crumbs in a buttered shallow 1-1/2 quart casserole dish. Spread half of oysters over crumbs; sprinkle with half of pepper and dot with half of butter. Make a second layer; top with remaining cracker crumbs. Combine reserved oyster liquid and cream; pour over casserole. With a knife, make slits all over the top so the liquid will go all through the dish. Bake, uncovered, at 400 degrees for 25 to 30 minutes, until heated through and golden on top. Serves 8.
Purchase a bundle of wheat straw at a craft store. Arrange a few stalks on each folded napkin for a beautiful yet simple reminder of a bountiful harvest.
Joan’s Ratatoûille
Joan Shaffer
Chambersburg, PA
I created this recipe from the abundant supply of fresh vegetables my father grows every year. He so enjoys sharing his garden bounty with family & friends! This is a delicious side dish, but I enjoy serving it in rimmed soup plates as soup.
2 c. onion, chopped
4 cloves garlic, minced
1/2 c. olive oil
8 c. tomatoes, peeled and coarsely chopped
4 to 6 c. zucchini, cut into 1/2-inch thick slices
2 green peppers, cut into thin strips
2 red peppers, cut into thin strips
1 T. chili powder, or to taste
salt to taste
In a large saucepan over medium heat, sauté onion and garlic in oil, about 3 to 4 minutes. Add tomatoes, zucchini and peppers. Reduce heat; cover and simmer, stirring occasionally, until vegetables are tender, about 20 minutes. Stir in seasonings. Simmer, uncovered, an additional 15 minutes, stirring occasionally. Serves 6.
Visit the farmers’ market for the best homegrown veggies...toss a market basket in the car and let the kids pick out fresh flavors for tonight’s dinner.
Cheesy Veggie Soup
Jenny Bishoff
Mount Lake Park, MD
My grandmother makes this simple, satisfying soup for my girls & me after a busy day of work and school. Really good!
1 to 2 14-oz. cans chicken broth
16-oz. pkg. frozen California-blend vegetables
1 lb. pasteurized process cheese spread, cubed
Garnish: croutons or crackers
Place broth and vegetables in a large saucepan. Cover and cook according to directions on vegetable package; do not drain. When tender, mash vegetables with a potato masher; stir in cheese. Stir gently over low heat until cheese is melted and soup is heated through. Serve with croutons or crackers. Serves 4 to 6.
Autumn is a terrific time to get outdoors. Place a hook by the back door and keep a favorite comfy sweater on it. You never know when you’ll want to run outside to see the colorful trees or a harvest moon.
Mashed Root Vegetables
Mary Lou Thomas
Portland, ME
This side dish is so delicious I often forget to eat whatever else is on my plate. And it’s such a great way to use autumn veggies!
1/2 lb. sweet potatoes, peeled and cubed
1/2 lb. parsnips, peeled and cubed
1/2 lb. celery root, peeled and cubed
2 to 3 T. olive oil
salt and pepper to taste
1 lb. potatoes, peeled and cubed
3 T. butter, softened
1/2 c. milk
In a bowl, toss together sweet potatoes, parsnips and celery root with oil, salt and pepper. Place on an ungreased 15"x10" jelly-roll pan. Bake at 350 degrees for 20 to 25 minutes, until golden. Meanwhile, place potatoes in a large saucepan and cover with salted water. Bring to a boil over medium-high heat; reduce heat to medium and cook until tender, about 12 to 15 minutes. Drain; return potatoes to the pot. Add roasted vegetables and butter; mash and stir until butter melts. Add milk; stir to mix. Season to taste with additional salt and pepper. Serves 6.
Roast garlic is heavenly to spread on bread and so easy in the microwave! Slice the top off a whole garlic bulb and set it in a microwave-safe container. Sprinkle to taste with salt, pepper and olive oil, add a little water and cover with plastic wrap. Microwave on high for about 8 minutes, until soft.
Herbed Mashed Potatoes
Vickie
Filled with fresh herbs, these potatoes are just wonderful! Serve topped with a large melting pat of butter, of course.
6-1/2 c. potatoes, peeled and cubed
2 cloves garlic, halved
1/2 c. milk
1/2 c. sour cream
1 T. butter, softened
2 T. fresh parsley, minced
2 T. fresh oregano, minced
1 T. fresh thyme, minced
3/4 t. salt
1/8 t. pepper
Place potatoes and garlic in a large saucepan; add water to cover. Bring to a boil over medium-high heat. Reduce heat to medium; simmer for 20 minutes, or until potatoes are very tender. Drain; return potatoes and garlic to pan. Add remaining ingredients; beat with an electric mixer on medium speed to desired consistency. Serves 6 to 8.
Make herbed butter in a jiffy to dress up mashed potatoes or serve with warm rolls. Simply roll a stick of butter in freshly chopped herbs, slice and serve.
Fusilli Garden Salad
Sharon Tillman
Hampton, VA
Filled with curly fusilli noodles and lots of other good stuff, this is a Halloween tradition at our house. I tell the kids that the wiggly noodles are worms...it makes them squeal, but they eat it up!
16-oz. pkg. fusilli pasta, uncooked and divided
1 yellow squash, halved lengthwise and sliced
1 c. cherry tomatoes
1 c. snow pea pods
1 c. black olives
1 c. green olives with pimentos
4 green onions, thinly sliced
1 c. Cheddar cheese, diced
1 c. sliced almonds, toasted
8-oz. bottle Italian salad dressing
Divide pasta in half, reserving the remainder for a future use. Cook remaining pasta according to package directions; drain and rinse with cold water. In a large bowl, combine cooked pasta and remaining ingredients except salad dressing. Add desired amount of salad dressing; toss gently to coat. Cover and chill at least 2 hours before serving. Serves 12.
Turn a bowl of cream soup into spiderweb soup...eek! Spoon several tablespoons of sour cream into a plastic zipping bag. Snip off one corner and squeeze the sour cream in circles on the soup. To create a web effect, pull a toothpick across the circles, from the center to the edges. Fun for Halloween!
Mom’s Cucumber Gelatin Salad
Natasha Morris
Lamar,CO
This cool, refreshing salad is always requested for our family’s holiday dinners...it’s terrific with roast turkey.
3-oz. pkg. lime gelatin mix
1 t. salt
1 c. boiling water
2 T. vinegar
1 t. onion, grated
1/8 t. pepper
1 c. sour cream
1/2 c. mayonnaise
2 c. cucumbers, peeled and diced
Combine gelatin mix and salt with boiling water; stir until dissolved. Add vinegar, onion and pepper; cover and refrigerate about one hour, until very thick. Blend in sour cream and mayonnaise; fold in cucumbers. Return to refrigerator for 3 to 4 hours, until set. Serves 10.
Drizzle spring mix greens with a quick & easy honey dressing. Whisk together 1/2 cup balsamic vinegar, 1/4 cup honey, 1/4 cup olive oil and one teaspoon soy sauce until smooth. Top salad with ruby-red pomegranate seeds or diced orange persimmons and a toss of candied pecans...yum!
Gingersnap Baked Beans
Nancy Elder
Lincoln, NE
I found this easy recipe years ago in a women’s magazine...the gingersnaps add a flavor that’s just a little different! This hearty dish has become one of our favorites for cookouts.
4 slices bacon, crisply cooked and crumbled
2 16-oz. cans pork & beans
2 T. onion, chopped
1/4 c. brown sugar, packed
1/4 c. catsup
3/4 c. gingersnap cookies, crushed
In a large bowl, mix together all ingredients. Spoon into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 375 degrees for 30 minutes, or until hot and bubbly. Serves 6 to 8.
Casseroles that feed a crowd are great take-alongs for any harvest party. Keep them warm by wrapping the dish in aluminum foil and then tucking into a newspaper-lined basket.
Honey-Mustard Sweet Potatoes
Tara Horton
Gooseberry Patch
Being a mustard fanatic, I enjoy working it into all kinds of recipes. These yummy potatoes are right at home on a holiday buffet.
1 T. margarine
1/2 c. onion, thinly sliced
3 sweet potatoes, peeled and cut into 1-inch cubes
1 c. chicken broth
1 T. Dijon mustard
1 T. honey
1/4 t. pepper
Melt margarine in a saucepan over medium heat. Sauté onion and sweet potatoes for 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until potatoes are tender. Remove from heat; whip with an electric mixer on medium speed until smooth. Serves 4.
I grew up in a very old house surrounded by huge maple trees. You can imagine the bounty of colorful leaves we amassed each fall! My mother taught my brothers and me to make “leaf houses” by raking small piles of leaves into long lines to form the walls of various rooms and hallways, leaving openings for the doorways. We would design huge maze-like play-homes and then we’d play for hours. I’ve shared this fall tradition with my own eight children and we all enjoy wandering through our leaf houses.
Spicy Squash Soup
Arden Regnier
East Moriches, NY
One year we were getting tired of eating leftover Thanksgiving turkey and I had a lot of leftover squash too. So I came up with this recipe...my original recipe is written on a paper napkin! It’s a very satisfying supper with a basket of cornbread muffins.
2 butternut squash, peeled, seeded and cubed
1/2 c. brown sugar, packed
1/2 c. water
2 c. chicken broth
12-oz. can evaporated milk
1/2 onion, finely diced
1 jalapeño pepper, seeded and finely diced
1 stalk celery, finely diced
salt and pepper to taste
ground cumin to taste
Garnish: sour cream
Cover squash with water in a large saucepan. Cook over medium-high heat until tender; drain. Mash squash and measure out about 4 cups. Return squash to saucepan over medium-low heat; stir in remaining ingredients except cumin and sour cream. Simmer, covered, for about 45 minutes. Let cool slightly. Purée soup until smooth, using an immersion blender or adding to a blender in small batches. Return soup to saucepan just long enough to heat through; stir in cumin. Garnish servings with a dollop of sour cream. Serves 6 to 8.
Top bowls of soup with crunchy cheese toasts. Cut bread with a mini cookie cutter and brush lightly with olive oil. Place on a broiler pan and broil for 2 to 3 minutes, until golden. Turn over and sprinkle with freshly shredded Parmesan cheese. Broil another 2 to 3 minutes, until cheese melts. Yum!