Butterbeans with Bacon and Green Onions



Ingredients



2 (10-ounce) packages frozen butterbeans

6 lean bacon slices

4 green onions, chopped

2 garlic cloves, minced

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Preparation

Cook butterbeans according to package directions, and set aside.



Cook bacon in a large skillet over medium-high heat until crisp;

remove bacon, reserving drippings in skillet. Crumble bacon, and set

aside.



Sauté green onions and garlic in drippings until tender. Stir in

beans, parsley, salt, and pepper; cook just until thoroughly heated.

Sprinkle with bacon.

Yield



8 to 10 servings

Southern Living, NOVEMBER 1996

Whipped Carrots with Cranberries
Simple & Delicious
November/December 2007 issue
Page: 31
Margie Haen of Menomonee Falls, Wisconsin sends her special dish with an obvious fall feel. The buttery texture and sweetness of cranberries and brown sugar make this a great addition to Thanksgiving turkey.
SERVINGS: 4
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
1 pound sliced fresh carrots
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup dried cranberries
Directions:
Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries. Yield: 4 servings.

Green Beans, Water Chestnuts and Almonds



For the holidays, Thanksgiving and Christmas - either

one or both. Water chestnuts gives lovely crunch.



1 1/2 lb green beans, stemmed

1/2 cup onion, sliced & quartered

1 tablespoon olive oil

1/4 cup water chestnuts, slivered

1/4 cup almonds, slivered & toasted



Cut green beans into 3" long pieces. Making a

diagonal cut is very elegant. Steam until tender,

about 10 minutes. Do not overcook or they lose their

brilliant green. Remove from heat & set aside.



Heat oil in a large pot & saute the onions until soft,

5 minutes. Stir in reserved beans and water chestnuts.





Transfer immediately to a serving dish, sprinkle with

almonds & serve.

Gratin of Brussels Sprouts

Nice for a holiday meal whether Thanksgiving or

Christmas



1 quart Brussels sprouts

1 1/2 tablespoons butter

1/2 cup green onions, chopped

1 tablespoon flour

1/2 slice bacon

1 1/2 teaspoons garlic, minced

1 1/2 teaspoons parsley, minced

1 cup water, reserved from cooking

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup cheddar cheese, grated

2 1/2 tablespoons unflavored bread crumbs



Preheat oven 325° F. Wash and put an "x" in the bottom

(the root) of the Brussels sprouts. Bring enough water

to cover Brussels sprouts to a boil and drop in

sprouts. Cook until tender, about 10 minutes. Drain

but reserve 1 cup of the hot cooking liquid.



Melt butter in small skillet. Add green onions and

saute 3 minutes Stir in flour and cook, stirring, (the

whisk is perfect) until flour is dissolved, about 3

minutes. Add bacon, garlic and parsley. Stir to mix

and cook 3 minutes more. Pour in reserved cooking

liquid. Add salt and pepper. Bring to a boil,

stirring constantly until thickened to consistency of

heavy cream. Remove bacon from sauce. Place sprouts

base down in a buttered casserole. Pour sauce over.

Top with grated cheese then breadcrumbs. Bake in

preheated oven until top is browned, about 30 minutes.



Serves: 4

Baked Cranberries
Joy Of Cooking (early Edition) AND Settlement Cookbook (old)- Own Adaptation
1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12
oz. each)
1 to 1 ½ Cups Sugar
½ Cup Water
********************
1. While culling berries, pierce each one with a needle to curtail bursting
while baking
2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle
with 1 cup
sugar. Toss to coat berries.
3. Make a hole in the center of the berries & pour water into hole. DO NOT
STIR. Cover
Casserole.
4. Bake @ 300º approx. 25 �?45 minutes or until tender. DO NOT BAKE LONG
ENOUGH
FOR BERRIES TO BURST. They should remain whole.
5. Drain off berries & reserve liquid. Taste and if additional sugar is
needed, add it to
the liquid.
6. Microwave liquid until THIN syrup forms. I use a Qt. Pyrex measuring cup
for this
step. WATCH CAREFULLY SO IT DOES NOT CARMALIZE.
7. Pour light syrup over berries. If additional liquid is desired, cook 2
parts water to 1
part sugar to a thin syrup and pour over berries.
8. Chill well before serving so flavors marry.

Cranberry-Raisin Sauce
Ingredients

1 cup orange juice
1/2 cup fresh (or canned) cranberries (not jellied)
1 tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup raisins
Directions
Sauce goes equally well with ham and pork roasts as it does
with turkey. Combine juice and cranberries in a saucepan. Cook over
medium heat until berries pop. Add remaining ingredients and cook
until mixture is thick. Serve hot over baked ham (or with turkey.)
Makes about 1 cup.

CRANBERRY SAUCE

1 lb. fresh or frozen cranberries (4 cups)
1 cups water
2 cups sugar

Rinse cranberries with cool water, and remove any stems or
blemished berries.

Heat water and sugar to boiling in 3-quart saucepan over medium
heat, stirring occasionally. Continue boiling 5 minutes longer,
stirring occasionally.

Stir in cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Pour sauce into
bowl or container.
Refrigerate about 3 hours or until chilled.

Quick Pickled Peaches

4 lbs. canned peach halves (drain & save juice)
3/4 C. brown sugar, packed
1/2 C. apple cider vinegar
3 sticks cinnamon
1 Tbs. whole cloves

Drain peaches. Place juice and remaining ingredients in a saucepan and simmer for 5 minutes. Place peach halves in glass or heat-proof plastic storage containers. Cover with hot syrup. Keep refrigerated till ready to use. Use within 3 days. Thanksgiving wouldn’t be the same without these sweet and spicy peaches that my mom always serves in a pretty crystal compote dish. They really compliment the turkey and stuffing. You should hear the moaning and groaning when dinner begins and mom has accidentally forgotten to put them on the table. They’re one of the favorite parts of our Thanksgiving festivities.

Roasted Brussels Sprouts with Cranberries



2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar (or other sweet vinegar

like rice vinegar or a reisling vinegar)

1 �? 1/2 pounds Brussels sprouts (4 cups or so)

1/2 cup dried cranberries

1 cup pecan halves

Course sea salt or kosher salt



Preheat the oven to 425F. Lightly grease a baking pan

with olive oil.



Drizzle the oil and vinegar over the Brussels sprouts

in a large bowl and toss gently to coat. Arrange the

sprouts in a single, uncrowded layer on the prepared

pan.



Roast for about 35 minutes, tossing in pecans and

cranberries halfway through. Shake the pan

occasionally for even cooking.



Transfer the sprouts to a serving bowl, stir in

cranberries and pecans, and sprinkle with salt. Serve

immediately.



Variation: Add chunks of butternut squash to brussels

sprouts before roasting.

Crock Pot Scalloped Potatoes



3 lb. potatoes, peeled and thinly sliced

2 cups shredded Cheddar cheese

1/2 cup chopped onion

2 cups chopped cooked ham

1 can (10.75 oz.) can condensed cream of mushroom soup with garlic, undiluted



1/2 cup milk

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. ground black pepper



Place sliced potatoes in a crock pot.



In a medium bowl, mix together shredded cheese, onion and ham. Mix with

potatoes in

the crock pot.



Using the same bowl, mix together condensed soup and water. Season to taste

with

garlic powder, salt and pepper. Pour evenly over the potato mixture.



Cover, and cook on HIGH heat setting for 4 hours.



Serves: 8.

GREEN BEANS WITH CRANBERRIES



1 lb frozen cut or fresh green beans

1 teaspoon grated orange rind

1/2 cup dried cranberries or fresh cranberries (can also use craisins)

2 tablespoons honey

1/4 cup bacon bits (home made are best)



Cook beans to tender crisp.

adding orange peel before cooking, drain.

Stir in cranberries and honey.

Top with bacon bits.

Heat through (if using fresh cranberries, wait until they start to pop).

Fruity Roasted Sweet Potatoes

3 sweet potatoes, peeled and cubed

2 Granny Smith apples, cored, peeled and cubed

2 T. olive oil

1 c. cranberries

1 T. honey

1-1/2 T. brown sugar, packed

1-1/2 T. chopped walnuts

1/4 c. sweetened flaked coconut

1 t. ground ginger

1 t. cinnamon

1/4 t. salt Combine potatoes, apples and oil in a lightly greased 113"x9"

baking pan. Mix well. Sprinkle cranberries on top of potato mixture and

drizzle with honey. Bake at 450 degrees for 10 minutes. Reduce temperature to 350

degrees and bake for an additional 45 to 50 minutes, or until potatoes are

tender. While casserole is baking, mix together brown sugar and next 5

ingredients. Remove casserole from oven and sprinkle brown sugar mixture over top.

Return casserole to oven; bake for an additional 5 minutes. Serves 4 to 6.

Courtesy: Gooseberry Patch

Spiced Yams

 

1/4 cup apple cider
2 tablespoons dark molasses
1 tablespoons dark rum
1 teaspoon fresh minced chile pepper
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
4 yams, peeled and cut into 1/2-inch squares
2 tart apples, peeled, cored and cut into 1/4-inch squares
1/2 tsp. salt

Preheat oven to 350°F. Combine first 6 ingredients. Set aside.

Melt butter in large cast-iron skillet over medium heat.

Add yams, tossing to brown. Add apples and toss; remove from heat.
Drizzle cider mixture over yams and apples; toss.

Sprinkle with salt.

Bake until tender, about 15 minutes.

Toss every 5 minutes, adding more cider if necessary to avoid sticking.

Serves 8