Thanksgiving Favorites

I am very excited for the Thanksgiving so I thought I would share some recipes that we have enjoyed over the past holidays. All the recipes come from the Junior League of Sioux City cookbook "Cornsilk" published way back in 1985.

Green Bean Casserole



Here's what you need:
2 16 oz. cans French cut green beans, drained
1/2 pound Swiss cheese, grated
2 Tbsp. butter
2 Tbsp. flour
12 oz. sour cream
1 Tbsp. onion flakes
1 Tbsp. sugar
Salt and pepper to taste
1 cup crushed corn flakes

Directions:
Put beans in buttered 9x13 baking dish. Cover with cheese. In saucepan, mix remaining ingredients except corn flakes and butter and cook over low heat until thick. Pour over cheese layer. Top with corn flakes. Dot with butter. Bake at 350degrees for 25-30 minutes.


Oven Mashed Potatoes



Here's what you need:
5 pounds Yukon Gold potatoes, peeled and cubed
1 8 oz. package cream cheese softened
1 cup half and half
1 stick of butter, melted
1 tsp. minced dry onions
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. seasoned salt
Paprika

Directions:
Bring a large pot of lightly salted water to boil. Cook potatoes until tender but firm, about 15 minutes; drain. In large bowl, mash potatoes with half of the melted butter and the half and half. With hand mixer, beat in softened cream cheese and seasonings. Beat until very fluffy. Pile in large casserole dish. Add rest of butter on top and a dash of paprika. Bake at 350 degrees for 30 minutes. Potatoes should be slightly browned on top when done. These can be made the night before and reheated the next day.

Sweet Potato Rum Nut Casserole



Here's what you need:
3 18-ounce cans sweet potatoes
pinch of salt
pinch of pepper
1/2 cup pecans, chopped
6 Tbsp. butter
1 1/2 cup brown sugar
1/4 cup flour
1 12-ounce can evaporated milk
1/2 cup rum


Directions:
Mash sweet potatoes. Add salt, pepper, 1 cup brown sugar and pecans. Spread in 9x13 pan, making 3 or 4 indentations down length of casserole. Melt butter and stir in flour and remaining brown sugar. Add evaporated milk and cook until quite thick. Thin with rum and pour over casserole. Garnish with whole pecans. Bake for 1/2 hour or until hot at 300 degrees.


Pumpkin Chiffon Pie



Here's what you need:
1 8-inch pie shell, baked or graham cracker crust
1/2 cup brown sugar
2 tsp. unflavored gelatin
1/4 tsp. salt, ginger, cinnamon, nutmeg and cream of tartar
3/4 cup canned pumpkin
2 eggs, separated
1/3 cup milk
1/3 cup sugar


Directions:
In a saucepan stir together brown sugar, gelatin, salt, ginger, cinnamon, and nutmeg. Blend pumpkin, egg yolks, and milk; stir into brown sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in a bowl of ice and water or chill in refrigerator stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Fold pumpkin mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.


For more of our favorite Thanksgiving  recipes visit my Crockpot Cornbread Stuffing or Thanksgiving Appetizers posts.   You can also sneak a peak at my Christmas menu by clicking HERE. 


For more Thanksgiving recipes and traditions, please visit It's So Very Cheri who is hosting a Thanksgiving Traditions Event.