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Pat’s Pantry: Thanksgiving Dishes

By Pat Mills

No holiday dinner is complete without the traditional side dishes of green bean casserole, noodles and rolls. I only get scalloped oysters once a year, and it’s at Thanksgiving thanks to my brother.  Also this noodle recipe has served me well for 40 years and is very easy to make. – Pat

Scalloped oysters

1 quart shucked oysters in their liquor
2 cups coarsely crushed saltine crackers
1 cup dry bread crumbs
¾ cup melted butter
1 cup cream
nutmeg (pinch)
salt and pepper
celery salt, optional

Preheat oven to 350 degrees. Pick oysters free of any shells. In a deep buttered casserole, mix together crackers, breadcrumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters,  ¾ of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Green bean casserole

2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon salt
1 teaspoon white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5-oz) cans French style green beans, drained
2 cups crumbled buttery round crackers
1 tablespoon butter, melted

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2-1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Egg noodles

2 cups all-purpose flour
3 egg yolks
1 egg
2 teaspoons salt
¼ to ½ cup water

Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.) Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. Cover; let stand 10 minutes. Divide dough into 4 equal parts. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered. With a noodle cutter or pizza cutter, cut noodles into strips. Place on towel to dry, about 2 hours or place on cookie sheet and set in freezer to  freeze, then place in Ziploc bag. Keep frozen until ready to use.
To cook noodles – Bring 8 cups chicken broth or turkey broth to a boil; drop in noodles, stirring to separate. Cook about 20 to 30 minutes or until done.

Yeast dinner rolls

1 package (¼-oz) active dry yeast
1-½ cups warm water (110-115 degrees)
1 can (12-oz) evaporated milk
2 eggs
1/3 cup sugar
¼ cup butter or stick margarine, melted
2 teaspoons salt
8 to 8-½ cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-½ hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13 x 9 x 2-in baking pan. Place 12 rolls in a 8-in square pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.

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