I have a Thanksgiving Day confession: I don’t really care for turkey. Therefore, I have perfected the Thanksgiving side dish. (You’re welcome.)
And because I’m kind of a lazy cook—okay, we’ll call it harried—these recipes are quick and easy. (You’re welcome again.)
Pineapple Salad (Don’t worry—it’s nowhere near as healthy as it sounds.)
This one is handy for Thanksgiving, as it’s supposed to be served cold, so you can make it the night before, not during crunch time.
- 1 20 oz. can crushed pineapple
- 1 stick of butter
- 4 eggs
- 5 slices of breadBeat eggs.
Add softened butter and beat some more. Add pineapple—juice and all. Mix together. Tear up five pieces of bread and add. (You may want to remove crusts to make dish more consistent, but I don’t.) Pour into greased 9 x 9 dish and bake at 350 for 1 hour. It’s meant to be served cold, but I’ve served it hot and no one complained.
Homemade Cranberry Sauce
I also make this one the night before.
- 1 12 oz. bag cranberries
- 1 cup cranberry juice
- ¼ cup lemon juice
- 1 cup real maple syrup (Use more for a sweeter sauce, less for tarter sauce [not tartar sauce hee-hee].)
Place all ingredients in saucepan and bring to boil. Then turn heat down and simmer and stir occasionally for about 10 minutes. Serve cold.
Corn Pudding
- 5 eggs
- 1 stick butter
- ¼ cup sugar
- ½ cup milk
- 4 tablespoons cornstarch
- 1 can of corn
- 2 cans of creamed corn
Beat eggs. Add softened butter and beat some more. Stir in cornstarch, sugar, and milk. Add corn. Pour into greased casserole dish. Bake at 400 for 1 hour. Serve hot and delicious!
Posted by Robin
