Welcome to the Long-awaited, much bally-hooed Froggy Bottom Cafe Thanksgiving Recipe Trade!
This week it’s side dishes and breads, so post your favorites and find some new ones to try…
First, one from mom:
2 lbs. Squash (can mix zucchini, yellow, etc)
¼ c. chopped onion
1 can condensed cream of chicken soup
1 c dairy sour cream
1 c shredded carrot
1 8-oz. package herb-seasoned stuffing mix
½ c. butter, melted
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x 7 baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 25 to 30 minutes or till heated through. Makes 6 servings.
And one of my favorites from an old friend:
1 pound cranberries
2 1/2 cups sugar
5 cloves
2 cinnamon sticks
1 cup water
1 cup peeled chopped apples
1 1/2 cups peeled chopped pears
1 medium onion chopped
1/2 cup chopped celery
1 cup raisins
1 cup slivered almonds
Combine first 5 ingredients (cranberries through water) in saucepan and cook over medium-high heat until crnaberries are plump and begin to burst. Add apples, pears, onion, celery and raisins, and cook until the mixture takes on a jelly-like consistency. Stir in slivered almonds and cook for 5 more minutes.
This tastes great on turkey, leftover turkey sandwiches, crackers, you name it!
Next week: Satisfy your sweet teeth with everyone’s dessert recipes!