End-of-Summer Slaw |
Nancy Christensen Mission, TX |
Crisp, sweet-tart apples add a taste of fall to a potluck favorite.
4 c. shredded coleslaw mix
2 Granny Smith apples, cored and cubed
1/4 c. green onions, sliced
3 T. sugar
3 T. cider vinegar
2 T. oil
1/4 t. apple pie spice
1/4 t. salt
Combine coleslaw, apples and onions in a large bowl; toss to mix and set aside. For dressing, combine remaining ingredients. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving time. Serves 10.
Tasty Tomato Salad |
Marianne DiNardo Putnam Valley, NY |
My husband’s Italian family taught me how to make this simple, delicious salad when we were newlyweds. I’ve shared it with many of my friends and they all love it! It is especially tasty to dip some crusty bread in the leftover olive oil at the bottom of the bowl.
2 to 3 ripe tomatoes, cut into bite-size cubes
4 fresh basil leaves, or to taste, snipped
1 cucumber, peeled and sliced
1/4 c. olive oil
salt to taste
Combine tomatoes, basil and cucumber in a bowl. Drizzle with olive oil and sprinkle with salt; toss to mix well. Let stand 30 minutes before serving. Makes 4 to 6 servings.
Autumn is time for apple fun. Pick your own apples in an orchard, watch cider being pressed at a cider mill or go to a small-town apple butter stirring. Don’t forget to taste!
Cornbread Salad |
Sandra Turner Fayetteville, NC |
This is my go-to dish for our church potlucks...I always bring home an empty bowl. It’s a layered salad that is pretty served in a large clear bowl. I love that I can make this the day before the event.
8-1/2 oz. pkg. corn muffin mix
2 15-oz. cans pinto beans, drained
2 15-oz. cans corn, drained
3 ripe tomatoes, chopped and divided
1/2 c. green onions, chopped and divided
2.8-oz. pkg. real bacon bits, divided
8-oz. pkg. shredded Cheddar cheese, divided
16-oz. bottle ranch salad dressing, divided
Prepare and bake corn muffin mix according to package directions, using an 8"x8" baking pan; cool. Crumble half the cornbread into a large bowl. Top with one can beans, one can corn, half the tomatoes, half the onions, half the bacon and half the cheese. Top with half the ranch dressing; spread smoothly. Repeat layers. Cover and chill for 2 hours to overnight before serving. Makes 12 to 15 servings.
Head to the great outdoors for a family potluck! Toss lots of colorful blankets and quilts on the tables and then after lunch, play games or take a nature hike while the leaves are at their prettiest.
Buffet Relish Salad |
Joan Chance Houston, TX |
This recipe comes from my mom. I’m 81 and when I was young, I actually did not care for this. But as an adult I enjoy it! Other vegetables may be used, such as red peppers instead of green.
15-oz. can small petite peas
15-oz. can white shoepeg corn
14-oz. can bean sprouts
8-oz. can sliced water chestnuts
7-oz. can sliced mushrooms
1 green pepper, chopped
1 onion, chopped
1 c. carrots, peeled and sliced
1 c. celery, sliced
3/4 c. cauliflower, sliced
Drain all canned vegetables; combine in a large bowl. Add remaining ingredients. Pour Marinade over all; toss well to mix. Cover and refrigerate for 24 hours before serving. Stir again just before serving. Makes 10 to 12 servings.
Marinade:
2-1/2 c. white vinegar
1 c. oil
2 c. sugar
4 t. salt
1/8 t. pepper
Combine all ingredients in a saucepan over medium heat. Cook to just boiling, stirring until sugar dissolves.
Look for apple cider vinegar at autumn farmstands. It’s useful in so many ways like pickling and making salad dressing. Add a splash to cooked vegetables or a dash to skillet drippings when making gravy.
Mary’s Romaine & Bacon Salad |
Diana Krol Nickerson, KS |
This salad is especially good with roast chicken and pork.
2 heads romaine lettuce, torn
1/2 lb. bacon, crisply cooked and crumbled
2 11-oz. can mandarin oranges, drained
4-oz. container crumbled blue cheese
3/4 c. chopped walnuts
2 green onions, chopped
In a large bowl, combine all ingredients. Pour Red Wine Dressing over all; toss gently before serving. Serves 8.
Red Wine Dressing:
1 c. sugar
1 c. oil
1/2 c. red wine vinegar
1/2 t. salt
1/8 t. paprika
Combine all ingredients in a blender; process well.
Don’t let day-old bread go to waste! Cut it into cubes, pack into freezer bags and freeze. It’s perfect for making herbed salad croutons, a savory stuffing or even bread pudding.
Aunt Connie’s Greek Salad |
Jan Sherwood Carpentersville, IL |
Aunt Connie was a favorite in our family. Whenever I make this recipe that she shared, I remember sitting at her picnic table, enjoying good food and even better conversation. This is a great make-ahead dish.
7-oz. jar broken stuffed salad olives, well drained
6-oz. can black olives, sliced and drained
1 c. celery, chopped
1 c. green pepper, chopped
1 c. onion, chopped
2/3 c. olive oil
1/3 c. red wine vinegar
2 cloves garlic, minced
dried oregano, cayenne pepper, salt and pepper to taste
Combine all ingredients in a large bowl; mix well. Cover and and refrigerate. Best made 24 hours in advance to allow flavors to blend. Serves 10.
Our son and his wife live on a farm. Garry & Brianne have added many nice touches to their home, including a lovely water garden in the field at the front of the house. The frogs love this lush and tranquil little pond and every summer, many frogs make it their home. Unfortunately, the pond isn’t deep enough for them to successfully hibernate, so every fall, Brianne and I gather up all the frogs and relocate them to a nearby creek that runs into the channel. The creek is frog heaven and deep enough that they can survive our long cold winters. The first year we did this, I didn’t know that Brianne was afraid of frogs...she never let on and just kept on trying to catch them. Now we are both pros at rescuing the frogs and look forward every year to our “frog rescue day.”
It feels good to do our part in maintaining the wetlands in our environment and we have so much fun doing it. The frogs don’t seem to mind it either!
– Janis Parr, Ontario, Canada
Frozen Cucumber Salad |
Teri Lindquist Gurnee, IL |
I have been making this delicious salad for over 20 years, ever since we had a vegetable garden. We’d grow these ingredients just to be able to have this salad close at hand all year long. I love to open my freezer door and see containers of this wonderful salad.
8 c. cucumbers, thinly sliced and divided
1 T. salt, divided
1 onion, thinly sliced
1 c. green pepper, thinly sliced
1 c. celery, thinly sliced
2 c. sugar
1 c. white vinegar
1 T. mustard seed
2 t. celery seed
In a large colander, layer cucumber slices, sprinkling about 1/2 teaspoon salt on each layer. Let stand in the sink for 30 to 60 minutes to drain. Rinse lightly; gently press out any remaining liquid. In a large bowl, toss cucumbers with onion, green pepper and celery; set aside. In a separate bowl, whisk together remaining ingredients until sugar is dissolved. Pour over cucumber mixture and stir gently. Divide cucumbers among 1/2-pint or one-pint plastic freezer containers; spoon marinade evenly over each. Seal tightly; freeze for up to 6 months. To serve, thaw a container in the refrigerator overnight. Makes 3 to 4 quarts.
Create a fall centerpiece in a snap! Hot-glue ears of mini Indian corn around a terra-cotta pot and set a vase of orange or yellow mums in the center.
Mom’s Fiesta Corn Salad |
Ramona Wysong Barlow, KY |
This is a recipe from my mom and my grandmother. It’s great for something a little different with corn...nice for family get-togethers and celebrations.
15-oz. can white shoepeg corn, drained
15-oz. can yellow corn, drained
2-oz. jar diced pimentos, drained
1 c. onion, chopped
1 c. green pepper, chopped
3/4 c. sweet pickles, chopped
Combine all vegetables in a large bowl. Pour Marinade/Salad Dressing over vegetables; toss well to mix. Cover and refrigerate until serving time. Serves 8.
Marinade/Salad Dressing:
1 c. oil
1 c. white vinegar
1/2 c. water
1 c. sugar
1 t. dried parsley
1 t. seasoning salt
1 t. salt
1/4 t. white pepper
1 t. black pepper
1 t. celery seed
Combine all ingredients in a saucepan over medium heat. Cook and stir until sugar dissolves; bring to a boil for one minute. Cool to lukewarm before using.
Packing for a picnic or a tailgating party? Safety first! Keep hot foods hot, cold foods cold, and don’t let any food sit out longer than 2 hours, even if the food looks just fine.
Mexican Slaw |
Deb Sparks Cleveland, OK |
This is a great recipe to enjoy with Mexican dinners, hamburgers, sandwiches and other casual meals. We love it! The first time I tasted this slaw was on Thanksgiving a few years ago. We all felt it was an odd choice for our holiday dinner, but we fell in love with it. Any time I take it to a church dinner, I always have at least one request for this very easy recipe.
14-oz. pkg. shredded coleslaw mix
11-oz. can sweet corn & diced peppers, drained
1/2 to 3/4 c. red onion, chopped
8-oz. pkg. shredded mild Cheddar cheese
1 bunch fresh cilantro, chopped, or to taste
3-oz. pkg. ramen noodles, uncooked
In a large bowl, combine coleslaw, corn, onion and cheese. Add desired amount of cilantro; toss to mix and set aside. Crush ramen noodles, discarding ramen seasoning packet. Stir in uncooked noodles just before pouring Lime Ranch Dressing over slaw. Pour dressing over slaw; mix well. Serves 10 to 12.
Lime Ranch Dressing:
8-oz. bottle ranch salad dressing
2 T. lime juice
1 to 2 t. ground cumin
Mix together all ingredients.
The simplest table decorations are often the most charming! Fill a rustic wooden bowl with shiny red apples for the kitchen table, or pile the bowl with bright-colored balls of yarn for a crafting corner.
Avocado-Pineapple Salad |
Jill Ball Highland, UT |
This is the easiest and yummiest recipe. It looks fancy, but is a breeze to make!
8 c. arugula or romaine lettuce, torn, or spring mix
3 c. pineapple, peeled and diced
2 avocados, halved and diced
1/2 c. green onions, chopped
1 T. lemon juice
1 T. olive oil
ground cumin, salt and pepper to taste
Garnish: chopped fresh mint
In a large bowl, combine lettuce, pineapple, avocados and onions; set aside. Whisk together lemon juice, olive oil and seasonings in a small bowl. Drizzle lemon juice mixture over salad; toss gently. Sprinkle with mint. Makes 6 to 8 servings.
For the best of the bounty, head to the pumpkin patch early! Just fill a wheelbarrow with pumpkins, squash and gourds for an oh-so-simple harvest decoration. Add some fun with white Lumina pumpkins or orange-red Cinderella pumpkins.
Gee Gee’s Heavenly Hash |
Ronda Hauss Louisville, KY |
My Grandma Cora always made this fruit salad for Thanksgiving and everyone loved it. She passed away many years ago. Recently my Uncle Ron found Grandma’s small recipe box and gave it to me. Her Heavenly Hash recipe was inside! I’m so happy to add it to my holiday table!
2 15-oz. cans crushed pineapple
2 15-oz. cans fruit cocktail, drained and juice reserved
2 15-1/4 oz. cans sliced peaches, drained and juice reserved
2 8-1/4 oz. cans mandarin oranges, drained and juice reserved
3-oz. jar maraschino cherries, drained and juice reserved
8-oz. container sour cream
8-oz. container frozen whipped topping, thawed
10-oz. pkg. mini marshmallows
Add undrained pineapple to a large bowl; set aside. Add remaining drained fruit, sour cream and whipped topping; stir gently to mix. Cover and refrigerate overnight; combine and refrigerate reserved fruit juice. One hour before serving time, stir in marshmallows. Add some of the reserved fruit juice if a thinner consistency is desired. Serves 8 to 10.
For a centerpiece in a jiffy, round up any wide glass vases or hurricanes. Fill them with colorful gourds and pumpkins...done!
Reliable Pasta Salad |
Patricia Nau River Grove, IL |
Our neighborhood grocery & deli was really special. All of the food and desserts were made from scratch by the ladies in the deli. When the grocery closed 12 years ago, I asked the deli ladies if someone would give me the recipe for their pasta salad. Voilà! My entire family loves this salad. By the way, use all green peppers, if you wish... we like the rainbow color of the different peppers!
16-oz. pkg. linguine pasta, uncooked and broken in half
3 tomatoes, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 seedless cucumbers, chopped
1 bunch green onions, chopped
16-oz. bottle Italian salad dressing
2.6-oz. jar salad seasoning
2 t. sugar
Cook pasta according to package directions; drain and rinse with cold water. Transfer pasta to a large bowl; add remaining ingredients. Mix well. Cover and refrigerate overnight. Mix again before serving. Leftovers keep well in the refrigerator. Makes 8 to 10 servings.
To keep wooden salad bowls looking their best, rub them inside and out with wax paper after washing them with warm, soapy water. The wax from the paper will keep the surface of the bowl sealed.
Sweet-and-Sour Macaroni Salad |
Lynn Foley Branson, MO |
This is a great side for almost any meat and so easy to make! It feeds a crowd and keeps really well in the fridge.
8-oz. pkg. elbow macaroni, uncooked
1 c. water
1/4 c. cider vinegar
1 c. sugar
1/2 c. Italian salad dressing
1 cucumber, coarsely chopped
1 tomato, coarsely chopped
1 onion, coarsely chopped
Cook macaroni according to package directions; drain and rinse with cold water. Meanwhile, in a saucepan over medium heat, bring water, vinegar and sugar to a boil, mixing well. Remove pan from heat; add salad dressing. Set aside and cool completely. Combine vegetables in a large bowl; add macaroni and dressing mixture. Toss well. Cover and refrigerate for several hours to overnight. Serves 12 to 16.
Choose a crisp fall evening to host a bonfire party for friends of all ages. Serve baked beans and hot cider, roast hot dogs, sing songs together and tell ghost stories...every hometown has a few! You’ll be making memories that will last a lifetime.
Church Social Potato Salad |
Janis Parr Ontario, Canada |
This is a very old country recipe for a tasty potato salad enjoyed at many church socials in these parts. There will be no leftovers! It’s made one day ahead of serving, which is very convenient. Salad is nice when placed in a lettuce-lined bowl. Slices of hard-boiled egg placed in a ring on top of salad add a finishing touch.
6 potatoes, peeled and cut into thirds
1/2 t. salt
1/2 c. white vinegar
2/3 c. sugar
1 egg, beaten
1/2 c. onion, minced
2/3 c. milk
salt and pepper to taste
Add potatoes and salt to a large saucepan of boiling water. Cook over medium-high heat until fork-tender; drain. Meanwhile, in a small saucepan over medium heat, combine vinegar and sugar. Cook just until mixture starts to boil; remove from heat. While potatoes are still hot, mash well; add hot vinegar mixture and stir well. Add egg and stir to combine; the heat from the potatoes will cook the egg. Stir in onion and milk. Mixture will be loose. Season with salt and pepper. Allow to cool slightly; cover and chill until ready to serve. Makes 6 servings.
Tie up festive bundles of flatware for a potluck or picnic. Wrap silverware in a colorful cloth napkins and tie with jute. Place in a rustic tin pail or wicker basket at the end of the buffet line.
Corn & Black Bean Salad |
Diane Skidmore Visalia, CA |
This is my dad’s favorite salad for barbecues. So easy, so tasty and can be made the day before the party!
15-1/4 oz. can corn, drained
15-oz. can black beans, drained and rinsed
1 red pepper, chopped
1 tomato, chopped
6 green onions, chopped
1/2 c. red onion, chopped
Optional: 1 jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
3/4 c. Italian salad dressing
1 T. fresh cilantro or parsley, minced
1 T. lime or lemon juice
3/4 t. hot pepper sauce
1/2 t. chili powder
Combine all vegetables in a large bowl; set aside. In a small bowl, combine remaining ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 6 hours to overnight. Serve with a slotted spoon. Serves 6 to 8.
For hearty salads in a snap, keep unopened cans of diced tomatoes, black olives, garbanzo beans and marinated artichokes in the fridge. They’ll be chilled and ready to toss with fresh greens at a moment’s notice.
Bacon-Broccoli Salad |
Michelle Powell Valley, AL |
A hearty salad that everyone will love. Men really go for it!
10 slices bacon, crisply cooked and crumbled
2 bunches broccoli, finely chopped
3 3-1/4 oz. cans sliced black olives, drained
1 bunch green onions, finely chopped
1 c. mayonnaise
1/4 c. mayonnaise-style salad dressing
3/4 c. shredded Parmesan cheese
Italian salad dressing to taste
Combine bacon and vegetables in a large bowl; set aside. In a separate bowl, combine mayonnaise, mayonnaise-style salad dressing and Parmesan cheese. Spoon over vegetables; stir until all ingredients are moistened. Thin with Italian dressing as desired. Cover and refrigerate overnight. Serves 12.
Zesty Cucumber Salad |
Jill Ball Highland, UT |
This is a yummy easy salad. I admit it...I stand at the fridge, fork in hand, and eat it straight from the container!
1 red onion, halved and thinly sliced
3 T. rice vinegar, divided
3 cucumbers, peeled and thinly sliced
1/4 t. salt
2 T. olive oil
2 T. fresh dill, chopped
salt and pepper to taste
In a small bowl, toss onion with one tablespoon vinegar; set aside. Place cucumbers in a colander and toss with salt. Drain for 10 minutes; pat dry. Combine onion and cucumbers in a large bowl. Toss with olive oil and remaining vinegar. Add dill; season with salt and pepper. Cover and chill until ready to serve. Makes 8 servings.
Sweet Coleslaw |
Liz Plotnick-Snay Gooseberry Patch |
We love this light coleslaw! It’s perfect for barbecues and picnics on hot sunny days, since it has no mayonnaise.
4 c. cabbage, shredded
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
1/2 c. yellow pepper, chopped
1/2 c. red pepper, chopped
1/3 c. sugar
1/4 c. canola oil
1/4 c. vinegar
1 t. salt
3/4 t. dried dill weed
1/2 t. mustard seed
1/2 t. celery seed
1/4 to 1/3 c. roasted peanuts
Combine cabbage, onion and peppers in a large bowl; set aside. In a small bowl, combine remaining ingredients except peanuts; stir until well blended. Pour over vegetables and toss. Cover and chill. Add peanuts just before serving; toss lightly. Makes 6 servings.
Toting a salad to a get-together? Mix it up in a plastic zipping bag, seal and set it on ice in a picnic cooler. When you arrive, pour out the salad into a serving bowl. No worries about leaks or spills!
Rose’s 3-Bean Dish |
Diane Holland Galena, IL |
Everyone loves these beans and asks for the recipe. The recipe was given to me by my sister-in-law many years ago. Add a pound of browned hamburger to this if you like.
1/2 lb. bacon
1-1/2 c. onions, diced
1/2 c. brown sugar, packed
1 T. dry mustard
1/2 t. garlic powder
1/2 t. salt
2 16-oz. cans butter beans, drained
16-oz. can Boston baked beans, drained
14-1/2 oz. can lima beans, drained
In a large skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels; partially drain skillet. Add onions to drippings in skillet; cook until lightly golden. Remove onions with a slotted spoon. Add brown sugar and seasonings to skillet; cook and stir until brown sugar dissolves. Return onions and crumbled bacon to skillet; add beans. Stir well and heat through over medium-low heat. Makes 10 servings.
A sweet placecard how-to...preserve dried leaves by ironing between 2 sheets of wax paper under a tea towel. When cool, trim around the leaves and write guests’ names on with metallic ink.
Farmers’ Market BBQ |
Barbara Bargdill Gooseberry Patch |
We love to cook out in our backyard all fall, almost until the snow starts to fly! This makes a scrumptious change from potato sides. It’s great for guests looking for a meatless main too...just spoon it over savory rice. Feel free to mix & match the veggies!
1 bunch broccoli, cut into bite-size flowerets
2 redskin potatoes, thinly sliced
1/2 lb. sliced mushrooms
2 carrots, peeled and thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 to 2 T. olive oil, as needed
salt and pepper to taste
Combine all vegetables in a large grill-safe pan. Drizzle with olive oil. Season with salt and pepper; toss to coat. Cover and refrigerate about 2 hours. Grill, covered, over medium-high heat until vegetables are tender, about 6 to 10 minutes. May also transfer vegetables onto a piece of aluminum foil placed on grill. Cover grill and cook as above. Serves 6.
In the mood for a cookout, but it’s too chilly outside? Use a stovetop grill pan indoors. Many recipes intended for a gas or charcoal grill can be prepared in a grill pan, so give it a try!
Fried Green Tomato Casserole |
Donna Clement Daphne, AL |
This is a delicious twist on fried green tomatoes that you will want to fix again & again. A friend from the Mississippi Gulf Coast taught me how to make it.
1/4 t. Cajun seasoning
1/4 t. garlic powder
1/4 t. lemon pepper seasoning
1 t. kosher salt
1/4 t. pepper
4 green tomatoes, thickly sliced
1 c. sweet onion, chopped
2 c. shredded Cheddar cheese
1 sleeve round buttery crackers, crushed
1/4 c. butter, melted
Combine all seasonings in a cup; set aside. In a lightly greased 13"x9" baking pan, layer half the tomatoes, half of seasoning mixture, half the onion and half the cheese. Repeat layers. Top with crackers; drizzle with melted butter. Bake, covered, at 400 degrees for 45 minutes; uncover and bake for 15 more minutes. Makes 8 servings.
George’s Shortcut Zucchini Gratin |
Stephanie Dardani-D’Esposito Ravena, NY |
My dad used to make this for me when I was little...it was the only way I would eat zucchini! Now that I am a mom, I continue to make this quick and yummy dish for my family.
1 T. olive oil
2 to 3 zucchini, thinly sliced
1 t. onion powder
1/2 t. salt
1/4 t. pepper
1/2 c. grated Parmesan cheese
Heat oil in a saucepan over medium-high heat; add zucchini. Cover and cook for 7 to 10 minutes, until zucchini is softened. Add seasonings; sauté until zucchini is tender. Sprinkle with Parmesan cheese; let stand until melted. Serves 5.
Versatile Zucchini Patties |
Kathy Farrell Rochester, NY |
This is a great way to get your kids to try zucchini! I have made this recipe so many times, I don’t need to look at my recipe card anymore. We love it as a side dish. We even eat these patties on rolls with pasta sauce and mozzarella for a great zucchini sandwich. Or layer them like eggplant in a casserole dish to make a tasty zucchini patty Parmesan. Yum!
2 to 4 zucchini
2 eggs
1/2 c. all-purpose flour
1/2 c. Italian-seasoned dry bread crumbs
2 T. grated Parmesan cheese
1/2 t. Italian seasoning
1/4 c. olive oil
salt and pepper to taste
Optional: pasta sauce or sour cream
Shred zucchini using the larger holes of a grater; set aside. In a large bowl, beat eggs well. Add zucchini, flour, bread crumbs, Parmesan cheese and seasonings. Mix well and let stand for 20 minutes. Heat a skillet over medium heat; add olive oil. Add zucchini mixture by tablespoonfuls; flatten each slightly with a fork. Cook patties on both sides until golden. Remove to a plate lined with paper towels; drain. Serve warm, garnished with pasta sauce or sour cream, if desired. Serves 4 to 6.
Enjoy a taste of summer in fall. Make an extra of a favorite veggie casserole to tuck in the freezer. Wrap well with plastic wrap and freeze. To serve, thaw overnight in the refrigerator and bake as usual.
Baked Acorn Squash with Cinnamon Apples |
Marsha Baker Pioneer, OH |
A friend shared this delightful recipe with me and I love it! I can make a meal of this delicious squash.
2 to 3 acorn squash
2 to 3 apples, cored and diced
1/2 c. light brown sugar, packed
1/4 c. butter, melted
1 T. all-purpose flour
1/2 t. salt
1-1/2 t. pumpkin pie spice
1/2 to 3/4 c. water
Halve squash; clean out seeds and stringy pulp. Arrange halves cut-side up in an ungreased 13"x9" baking pan; fill with apples and set aside. In a small bowl, stir together brown sugar, butter, flour and seasonings. Drizzle over squash. Pour water into pan around squash. Cover pan with aluminum foil. Bake at 350 degrees for 60 to 70 minutes, until squash and apples are tender. Cool for several minutes before serving. Makes 6 to 8 servings.
Hard-shelled squash can be hard to cut open. Do it the easy way, in the microwave! Cook the whole squash on high setting for 5 minutes. Pierce with a knife tip to check for tenderness and cook a few more minutes, as needed. Cool, cut in half and scoop out the seeds...ready for your recipe.
Donna’s Scalloped Sweet Potatoes |
Donna Wilson Maryville, TN |
This is a favorite for my family at Thanksgiving get-togethers. We love it, so I try to make it more often than once a year.
4 sweet potatoes, peeled and thinly sliced
4 slices bacon
1 onion, chopped
2 T. all-purpose flour
2 c. milk
2 c. shredded mozzarella cheese, divided
salt and pepper to taste
Optional: 1/2 c. shredded Parmesan cheese
Bring a large saucepan of water to a boil over high heat. Add sweet potato slices. Cook for 5 minutes, or until softened; drain. Meanwhile, in a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel; reserve drippings in skillet. Add onion to drippings over low heat. Stir in flour until a paste forms; gradually add milk, 1-1/2 cups mozzarella cheese and seasonings. Cook and stir until mixture thickens. In a greased 13"x9" baking pan, arrange half each of sweet potatoes, crumbled bacon and cheese sauce. Repeat layers; top with remaining mozzarella cheese and Parmesan cheese, if using. Bake, uncovered, at 325 degrees for 20 minutes, or until bubbly. Serves 8.
When we moved to Arizona from Washington state 15 years ago, I was not prepared for the change in seasons and environment. Fall came and I was so sad not to be able to enjoy the fall leaves and beautiful colors in the northwest. So I decided to start a new tradition. Every October, I get out our faux Christmas tree and decorate it for fall with orange lights and colorful fall leaves. My family & friends loved it! Every year they ask me “When is your fall tree coming out?” We’re back in Washington now and I still decorate my fall tree.
– Amy Delorme, Bellingham, WA
Harvest Corn Casserole |
Cindy Rocco Danbury, CT |
This tasty recipe is part of our family tradition...it just wouldn’t be Thanksgiving without it. Then on Black Friday morning, before the sun comes up, while others are shopping for bargains, I begin making turkey soup. While the soup bubbles away, I heat some leftover corn casserole and drizzle it with maple syrup...yum!
2 8-1/2 oz. pkgs. corn muffin mix
1/2 c. butter, melted
16-oz. container sour cream
2 14-3/4 oz. cans creamed corn
2 15-oz. cans corn
1 egg, slightly beaten
Combine all ingredients in a large bowl; stir until blended. Pour into a buttered 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 minutes to one hour, until top is lightly golden. Makes 10 to 12 servings.
Pepper Jack Scalloped Corn |
Lindsey Chrostowski Janesville, WI |
This is a must for our Thanksgiving and Christmas dinners!
14-3/4 oz. can creamed corn
1 egg, beaten
1 c. milk
2 T. butter, melted
1 t. pepper
22 round buttery crackers, crushed
6-oz. pkg. shredded Pepper Jack cheese
Combine all ingredients in a bowl; stir well. Pour into an ungreased 2-quart casserole dish. Bake, uncovered, at 350 degrees for about one hour. Makes 4 to 6 servings.
I awoke this morning with devout thanksgiving for my friends, the old and new.
– Ralph Waldo Emerson
Southwest Hominy & Corn Casserole |
Betty Kozlowski Newnan, GA |
I found this wonderful recipe in a vegetarian cookbook and made it my own, adding green chiles and Pepper Jack cheese for a southwest flavor. The bacon just puts it over the top! To serve as a vegetarian main dish, simply omit the bacon and double the cheese.
2 15-1/2 oz. cans white hominy, drained
4 c. frozen corn, thawed
7-oz. can chopped green chiles
1 c. shredded Pepper Jack cheese
6 to 8 slices bacon, crisply cooked and crumbled
Combine hominy, corn and chiles in a large bowl; mix well. Spray a 4-quart slow cooker with non-stick vegetable spray. Layer 1/3 each of hominy mixture and cheese in slow cooker. Repeat layers 2 more times. Top with crumbled bacon. Cover and cook on high setting for one hour. Reduce to low setting; cook for 3 to 5 hours. Makes 10 to 12 servings.
Dress up plain pillar candles in an instant...press in white ball-headed straight pins or brass upholstery tacks to form spirals, stars or simple words.
Ruby’s Thanksgiving Cornbread Dressing |
Carla McRorie Kannapolis, NC |
My mother-in-law taught me how to make her dressing, thankfully, or else the recipe would be lost. The cornbread needs to be made the night before. I usually end up making two recipes of the cornbread, because everyone wants to eat hot cornbread with butter as soon as it comes out of the oven!
1 onion, diced
2 stalks celery, diced
2 T. dried sage, or more to taste
pepper to taste
1 to 1-1/2 c. turkey pan juices or canned chicken broth
Optional: salt to taste
Make Cornbread the night before; set aside. Up to 2 hours before serving time, crumble cornbread into a large bowl. Add onion, celery, sage and pepper; stir. Add the juices from turkey roasting pan into mixture as they become available, or add enough chicken broth to make mixture very moist, but not soggy. Season with salt, if needed. Let stand until 30 minutes before serving time. Spoon dressing into a greased cast-iron skillet. Do not fill to the rim; make a second small pan if needed. Smooth top. Bake, uncovered, at 400 degrees for 30 minutes. Serves 8.
Cornbread:
1/2 c. shortening
2 c. yellow cornmeal
1 T. baking powder
2 eggs, beaten
1-1/4 c. buttermilk
3 T. all-purpose flour
Place shortening in a cast-iron skillet; place in a 400-degree oven to melt while preheating. Combine cornmeal and baking powder in a bowl; set aside. In a separate bowl, whisk together eggs and buttermilk; add to cornmeal mixture and stir well. Remove hot skillet from oven. Pour hot shortening into batter; stir well. Shake flour into skillet, like flouring a cake pan; add batter. Bake at 400 degrees for 30 minutes, or until golden.
Ginny’s Turkey Dressing |
Sheri Kohl Wentzville, MO |
As a young newlywed hundred of miles from home, my mom asked the butcher at the local grocery store how to make turkey dressing (never stuffing!) for her first Thanksgiving with my dad. She modified the recipe over the years, but I’ve never had any other dressing that can beat this family favorite.
24-oz. loaf white sandwich bread
1 lb. ground pork sausage
1 lb. ground beef
4 eggs, beaten
1 onion, chopped
1/2 c. celery, thinly sliced
3 T. poultry seasoning
2 T. dried sage
1/2 t. salt
pepper to taste
2 c. boiling water
One to 2 days ahead of time, place bread slices on baking sheets. Place on countertop or in turned-off oven to dry. Break bread into bite-sized pieces; place in a very large bowl. Add uncooked sausage, uncooked beef and remaining ingredients except boiling water; toss to mix. Pour boiling water over all; mix thoroughly. Transfer to a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one to 1-1/2 hours. Makes 8 to 10 servings.
One Thanksgiving we were having our new house built and couldn’t have the family over for dinner. So one of my nieces said she could host it at her house. We took over the turkeys and the dishes we always made. My niece was making sweet potatoes with marshmallows on the top. She put them in the oven to melt the marshmallows. I heard her say something was wrong with her oven, as the marshmallows were not melting. I asked her some questions about her oven. My husband looked at me and mouthed, “Leave her alone, she knows her own oven.” About that time, she said, “Look!” and pulled out the bottom of her stove. She had put the dish in the drawer, not the broiler part of the stove!
– Judy Beaty, St. Peters, MO
Loaded Mashed Cauliflower |
Lisa Shroyer Niles, MI |
This is delish! I found a similar recipe using potatoes. After being diagnosed with diabetes, I decided to lighten it up by using cauliflower. It’s even tastier the next day.
1 head cauliflower, chopped
1/2 c. light sour cream
1/2 c. light mayonnaise
salt and pepper to taste
3 green onions, thinly sliced
8-oz. pkg. shredded sharp Cheddar cheese
8 slices bacon, crisply cooked, crumbled and divided
Add cauliflower to a saucepan of boiling water. Boil until tender-crisp; drain. Meanwhile, in a bowl, combine sour cream, mayonnaise, salt and pepper. In a large bowl, combine cooked cauliflower, onions and cheese. Add bacon, reserving a small amount to sprinkle on top. Add sour cream mixture; stir well to combine. Lightly spray a 13"x9" glass baking pan with non-stick vegetable spray. Spoon mixture into pan; sprinkle with reserved bacon. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until bubbly and cheese is melted. Makes 10 to 12 servings.
The weekend before Thanksgiving, invite a friend over to make ahead a few harvest dishes for the big day. You can even trade specialties, such as her nut bread for your special spiced apples. While you’re chatting and laughing together, you’ll be done in no time!
Tena’s Holiday Rice |
Tena Huckleby Morristown, TN |
My family likes rice and I cook it often. Whenever I do, I make a large quantity and refrigerate the extra. This recipe using leftover rice is easy to prepare. The olives give it a special flavor.
1/4 c. butter
2 c. cooked rice
1/2 c. fresh or canned tomato, diced
1/4 c. celery, chopped
1/3 c. onion, chopped
1/4 c. chopped green olives with pimentos
1 T. fresh parsley, chopped
1 t. salt
1 t. pepper
Melt butter in a large non-stick skillet over medium heat. Add cooked rice; cook and stir until rice softens. Reduce heat to low. Add remaining ingredients and simmer for 10 minutes. Makes 6 to 8 servings.
Dilled Peas & Mushrooms |
Kathy Courington Canton, GA |
My husband is not fond of peas, but he likes this easy side dish.
1/2 c. onion, finely chopped
2 c. frozen peas, thawed
4-oz. can sliced mushrooms
1/2 t. dried dill weed
Optional: 2-oz. jar chopped pimentos
In a skillet sprayed with non-stick vegetable spray, sauté onion over medium heat for 5 minutes. Add peas, mushrooms with liquid, dill weed and pimentos with liquid, if using. Mix well and cover. Reduce heat to low. Simmer for 5 minutes, or until heated through. Makes 4 to 6 servings.
A delicious drizzle for steamed veggies! Boil 1/2 cup balsamic vinegar, stirring often, until thickened. So simple and scrumptious.
Roasted Garlic Twice-Baked Potatoes |
Amanda Hettinger Kirkwood, MO |
This is our favorite side dish for steak! The roasted garlic and buttermilk combination adds delicious flavor, while keeping this recipe much lighter than traditional twice-baked potatoes.
4 baking potatoes
1/4 c. butter, softened
1/2 c. buttermilk
1/2 c. low-fat milk
1-1/2 t. fresh thyme, chopped, or 1/2 t. dried thyme
salt and pepper to taste
Scrub potatoes; pierce skins with a fork. Bake at 400 degrees for one hour, or until fork-tender. Meanwhile, prepare Roasted Garlic; add to oven with potatoes during last 40 minutes of baking time. Remove potatoes and garlic from oven; turn oven to 425 degrees. Slice each potato in half and carefully scoop out potato pulp into a bowl, creating potato shells. Squeeze roasted garlic over pulp; mash with butter, milks and thyme. Season with salt and pepper. Carefully stuff potato mixture back into potato skins; place on a baking sheet. Bake, uncovered, for 20 to 25 minutes. Makes 4 to 8 servings.
Roasted Garlic:
2 heads garlic
olive oil to taste
salt and pepper to taste
Slice off the top of each head of garlic just enough to expose the tops of the cloves. Drizzle olive oil, salt and pepper over garlic; wrap each head tightly in aluminum foil. Bake at 400 degrees for 40 minutes.
There is always something for which to be thankful.
– Charles Dickens
Bleenies Potato Pancakes |
Patti Bogetti Magnolia, DE |
Whenever I make these, it brings back memories of the summers my brother & I would spend at our grandparents’ house in the coal region of Pennsylvania. They would take us to the church bazaar so we could wait in line to purchase these delicious crispy pancakes.
1 c. all-purpose flour
2 t. baking powder
1 t. salt
1/8 t. pepper
2 eggs, beaten
1 c. milk
1/4 c. margarine, melted
2 T. onion, grated
3 c. uncooked potatoes, grated
oil for frying
In a small bowl, mix flour, baking powder, salt and pepper; set aside. In a large bowl, beat together eggs, milk, margarine and onion until combined. Add flour mixture to milk mixture; stir well. Fold in the grated potatoes. Heat 1/2-inch oil in a large skillet over medium heat. Drop potato mixture into oil by heaping 1/4 cupfuls; press to flatten. Cook about 3 to 4 minutes on each side, until crisp and golden. Drain on paper towels. Makes 6 to 8 servings.
Winter is on the way...get ready by making some super-easy fire-starters to fill a basket by the hearth. Fold sheets of newspaper into small squares and tie package-style with kitchen string. To use, tuck a square under the firewood and light with a match.
Spinach-Cheese Casserole |
Delores Lakes Mansfield, OH |
Everyone loves this yummy casserole and asks for the recipe. At holidays, it is always on the table and everyone expects to see it there!
2 10-oz. pkgs. frozen chopped spinach, thawed
10-3/4 oz. can cream of mushroom soup
2 eggs, lightly beaten
1 c. mayonnaise
1 c. shredded Cheddar cheese
1/4 c. onion, chopped
salt and pepper to taste
Drain spinach very well, squeezing out all the moisture. Combine spinach and remaining ingredients in a buttered 2-quart casserole dish; mix well. Bake, uncovered, at 350 degrees for 45 minutes, or until a knife tip inserted in the center comes out clean. Makes 8 servings.
We often decorate our mantels, but why not show off your favorites around the hearth? Candles tucked in tiny terra-cotta pots, punched tin lanterns, bunches of Indian corn or wheat and plump pumpkins look pretty grouped together in a cozy corner.
Green Beans with Bacon-Balsamic Vinaigrette |
Becky Butler Keller, TX |
I love to use whole green beans in this dish because they seem fancier than cut green beans. By the time the beans have finished steaming in the microwave, your sauce is usually completed and you’re ready to serve!
2 lbs. whole fresh or frozen green beans
1/4 c. water
4 slices bacon
1/4 c. onion or shallots, minced
1/4 c. almonds, coarsely chopped
1-1/2 to 2 T. brown sugar, packed
1/4 c. white balsamic vinegar
Place green beans in a microwave-safe dish; add water. Cover and microwave on high for 6 minutes, or until crisp-tender and still bright green. Drain well; place green beans on a serving platter and set aside. Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add onion or shallots to drippings in skillet; sauté for one minute. Add almonds; sauté for one minute. Remove from heat; let cool slightly. Add vinegar and brown sugar to skillet; cook and stir until sugar dissolves. Add crumbled bacon; stir well. Pour hot mixture over beans; toss gently to coat. Makes 8 servings.
Fall fun! Take the kids to a neighborhood garden center for all-you-can-carry pumpkins, shiny gourds, corn shocks for the porch posts and maybe even a cup of fresh cider. While you’re there, pick out some daffodil bulbs to plant in October.
Baked Cranberries |
Mary Ann McGrath Lawrenceburg, KY |
I received this recipe from a dear friend of my parents who lived in Alabama.
12-oz. pkg. fresh cranberries
1 c. sugar
1 c. broken pecan pieces
8-oz. jar orange marmalade
Place cranberries in a shallow one-quart casserole dish; sprinkle with sugar. Cover with aluminum foil. Bake at 325 degrees for one hour. During the last 10 minutes of the baking hour, spread pecans on a baking sheet; toast in the oven with the cranberries. At the end of one full hour, remove from oven. Stir pecans and marmalade into cranberries. Serve hot or cold. Makes 10 to 12 servings.
Apple Kugel |
Diane Himpelmann Ringwood, IL |
I have a family of meat eaters, vegetarians and folks on special diets. It is hard to make something for all. So I made this up from several ideas. It was a hit...there were no leftovers!
4 c. thin egg noodles, uncooked
3 apples, peeled, cored and thinly sliced
3 T. olive oil
1 t. cinnamon, or to taste
3 eggs, lightly beaten
8-oz. can crushed pineapple, well drained
Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, sauté apples in oil. Drain; sprinkle with cinnamon. Add eggs, pineapple and noodles; mix well. Spoon into a greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for one hour. Serves 4.
If it’s Thanksgiving now, Christmas can’t be far away. Why not double any festive side dishes and freeze half for Christmas dinner...you’ll be so glad you did!