Gulliver's Corn

I was first introduced to this recipr by Anne Hughson Hale.  She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.

Ingredients:
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour

Directions:
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned. 

Cheese Potato Casserole

Preparation Time: 15 minutes
Start to Finish Time: 1 hour-1 hour 15 minutes

This is another Thanksgiving must have side dish. Actually this dish shows up at most holidays as it is also great with ham.

For a large crowd make 1.5 batches. Use the same amount of sour cream and onions.


Ingredients:
2 pound bag hash-brown (frozen food isle)
1 cup green onion, chopped
1 can cream of chicken soup
1 pound sour cream
1/4 cup butter, melted
8 ounces shredded cheddar cheese
salt and pepper, to taste
bread crumbs, optional

Combine all of the ingredients. Butter a large (1.5 quart) casserole dish. Could also use a 9 X 13 inch pan.
Bake covered at 375 degree for 1 hour.

White Bean Cassoulet

 Recipe from: Terri Cable, Recipe Exchange

Preheat oven to 350 degrees.

Recipe:
2 Tablespoons olive oil
1 large red onion
2 medium carrots, thinly sliced
2 small parsnips, peeled and chopped
3 garlic cloves, minced
2 teaspoons Dijon mustard
1 Tbs. miso paste, dissolved in 2 Tbs. hot water
1/2 tsp. dread marjoram
1/2 tsp. dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
2, 15 ounce cans, Great Northern, navy, or other white beans, drained and rinsed
1, 14.5 ounce can, diced tomatoes drained and chopped
2 cups or less vegetable broth
1/2 cup dry toasted bread crumbs
2 Tbs. fresh parsley, chopped

1. Heat oil in large skillet and add onion, carrots, and parsnips. Cover and cook until softened, about 5 minutes. Stir in garlic and cook about 30 seconds.
2. Blend mustard into miso mixture and add to vegetables. Add thyme, marjoram, bay leaf and salt and pepper, then set aside.
3. Place beans and tomatoes in a lightly oiled casserole dish. Add vegetables and enough broth to just cover ingredients. Stir.
4. Cover and bake until vegetables are tender, about 45 minutes. Remove and discard bay leaf. Sprinkle with bread crumbs and parsley and serve hot.

* Non-vegetarians may add Italian sausage.

Turkey Divan

 Recipe from: Shelli Lampi, 11/22/08
YUMMY for all ages, an absolute MUST for the day after Thanksgiving!

Ingredients:10 oz. pkg. frozen broccoli
1/4 cup mayonnaise (I use light mayo)
1/4 cup bread crumbs
2 tbsp. butter (I forgo the butter and just sprinkle the crumbs over the cheese slices)
1 can cream of chicken soup (if doubling recipe, I use 1 can of low-fat)
1/4 tsp. curry powder (add more to taste)
1 tsp. lemon juice
2 cups turkey, cooked and diced
1/2 cup grated cheese (I use American cheese slices, to cover)

Cook broccoli according to package directions. Combine mayonnaise, soup, curry powder and lemon juice. Mix bread crumbs and butter together. Ina greased casserole dish layer broccoli, turkey, and mayonnaise mixture. Top with grated cheese and bread crumbs. Bake in a 350 degree oven for 30 minutes.

Spaghetti Pizza Pie

 Recipe from: Wanda Wilson via a recipe exchange

Ingredients:
8 oz. spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 lbs. ground beef, cooked and drained
2 cups spaghetti sauce
1 (8 oz.) pkg. shredded mozzarella cheese

Toss:
Cooked spaghetti, parmesan cheese and egg
Place into 9 inch pie plate.
Press along sides to form crust.

Mix:
Cooked meat and spaghetti sauce.
Spread over spaghetti crust.
Sprinkle with mozzarella cheese.

Bake:
Bake in 350 degree oven for 30 minutes or until thoroughly heated.
Let stand 5 minutes before cutting into wedges.

Tip: Spoon on additional heated spaghetti sauce on serving plate.
Then top with spaghetti pizza pie.

Southern Sweet Potato Casserole

 I first made this recipe in 1998 for Thanksgiving. It was a big hit, and I have made it almost every year since then.

Recipe:
3 lbs. sweet potatoes
1 large apple (Cortland works well)
3 Tablespoon flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon pepper
1/4 cup cream
1/2 cup chopped pecans (optional)

1. Peel sweet potatoes, cut into 1-2 inch chunks. Place in a large sauce pan, cover with water and boil until soft. Drain the water and then mash with a potato masher.
2. Place smashed cooked sweet potatoes in a 2 quart casserole dish.
3. Peel, core and slice the apple. Arrange the apple slices on top of the potatoes
4. Combine flour and brown sugar; cut in butter with 2 knives or a pastry blender
5. Add pepper, cream and nuts, combine with a fork.
6.  Spread on top of the apples.
7. Place on top shelf of a 400 degree oven for about 30 minutes or until the topping bubbles.

SIDE DISH - Sweet Potato Casserole

I first made this recipe for Thanksgiving in 1998 at Jerry and Susan's. 

It was such a big hit that it became a part of our Thanksgiving tradition. 

Of course you can make this anytime of the year.

Preparation Time: 30 minutes
Start to Finish Time: 30 minutes

Ingredients
3 pounds sweet potato, peeled and cubed
3 apples (can use canned apple slices)
3 Tablespoons flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon freshly ground pepper
1/4 cup heavy cream, can use evaporated milk
1/4 cup pecans, chopped

Directions
Fill a large pan with water, bring to boil, add sweet potatoes and cook until they can be poked with a fork. Drain the water and then smash them using a potato masher.

Butter a 2 quart shallow baking dish and place the sweet potatoes inside.

Peel, core and slice the apples into wedges. Microwave on high for 1-2 minutes to slightly soften in a separate dish. Arrange the apple slices on top of the sweet potatoes.

Combine flour and brown sugar; cut in the butter with 2 knives or a pastry blender. Add pepper, cream and nuts and combine with a fork.

Spread this mixture on top of the sweet potatoes and apple slices in the baking dish.

Place on top shelf of a 400 degree oven for about 30 minutes or until topping bubbles.

Serving Ideas: Serve it right in the casserole dish you cooked it in.