Pat’s Pantry: Preparing for the Holidays

By Pat Mills

Over the next couple of weeks, I will be sharing some side dishes for a Thanksgiving dinner. Sweet potatoes, cranberry salad, dressing and vegetables are all traditional dishes of the holidays. I hope you enjoy them. – PatPraline sweet potato bake

3 cups cold mashed sweet potatoes (about 2 pounds)
1/3 cup milk
¼ cup packed brown sugar
¼ cup butter or margarine, melted
1 egg
1 teaspoon vanilla extract
½ teaspoon salt
1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, melted

In a mixing bowl, beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt until fluffy. Transfer to a greased 1-½-qt. baking dish. Combine the topping ingredients until blended; sprinkle over the top. Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown. Yield: 4-6 servings.

Cranberry cherry salad

1 can (14½ ounces) pitted tart red cherries
1 package (3 ounce) cherry gelatin
1 can (8 ounce) jellied cranberry sauce
1 package (3 oz) lemon gelatin
1 cup boiling water
1 package (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 can (8 oz) crushed pineapple, undrained
½ cup heavy whipping cream, whipped
½ cup miniature marshmallows

Drain cherries, reserving juice, set cherries aside. Add water to juice to measure 1 cup; transfer to a saucepan. Bring to a boil. Add cherry gelatin; stir until dissolved. Whisk in cranberry sauce until smooth. Add cherries; pour into an 11 x 7 x 2-in dish. Refrigerate until firm. In a bowl, dissolve lemon gelatin in boiling water. in a small mixing bowl, beat the cream cheese and mayonnaise. Gradually beat in lemon gelatin until smooth. Stir in pineapple. Refrigerate until almost set. Fold in whipped cream and marshmallows. Spoon over cherry layer. Refrigerate until firm. Yield: 8-10 servings.

½ pound bulk pork sausage
1 medium onion, chopped
2 celery ribs, chopped
1 cup sliced fresh mushrooms
2 teaspoons vegetable oil
6 cups cubed day-old bread
½ cup slivered almonds, toasted
½ cup chicken broth
¼ cup butter or margarine, melted
¼ cup minced fresh parsley
¼ cup egg substitute
2 teaspoons rubbed sage
¼ teaspoon salt
¼ teaspoon pepper

In a large skillet over medium heat, cook the sausage, onion, celery and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat. Transfer to a greased 11 x 7 x 2-in baking dish, cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 6 servings.

Herbed corn

12 cups frozen corn
1 cup water
½ cup butter or margarine, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
½ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ dried thyme

In a large saucepan, bring corn and water to a boil, reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Yield: 10-12 serving.

• Never smell a moldy food, it may cause a allergic reaction.
• A cooked or raw turkey should never be kept unrefrigerated for more than 45 minutes.

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