Side dishes for the holidays
Nov. 25, 2009
By Ginger Isham
Rather than the small creamed onions that are tradition in some households on Thanksgiving and Christmas, try this dish taken from Taste of Home’s “Garden-Fresh Recipes.”
Maple Baked Onions
6 large sweet onions (slice about 1/2-inch thick)
1/3 cup maple syrup
1/4 cup melted butter
Layer the onions in an oiled 9-by-13-inch baking dish. Combine the butter and maple syrup and pour over the onions. Bake at 425 degrees for 35 to 40 minutes, uncovered.
(From the magazine Taste of Home, with some of my minor changes)
2 tablespoons butter, melted
4 eggs, separated
1 tablespoon white sugar
1 tablespoon brown sugar
dash of salt
1/2 teaspoon vanilla (optional)
pinch of cinnamon and nutmeg
2 cups frozen whole kernel corn (I add an extra 1/2 cup of corn. Can used canned corn that is drained)
1 cup half and half
1 cup milk
Beat egg yolks until light colored and thick. Add butter, salt, sugars, vanilla, spices and mix well. Stir in corn, cream and milk. Beat egg whites until stiff and fold into the corn mixture. Pour into a greased baking dish and bake at 350 degrees for about 35 minutes.
Hot Pineapple Casserole
This is an absolute favorite from a church supper, though I forgot to write the chef’s name on a recipe card.
2 large cans chunk pineapple (I prefer 1 can to be crushed pineapple)
3/4 cup sugar (I use 1/2 cup)
5 tablespoons flour
1 cup grated cheddar cheese (use your favorite cheese)
1 stick of butter, melted (I use 4 tablespoons, or 1/2 stick)
3/4 cup crushed hard Vermont round crackers (I use about 1/2 cup plain breadcrumbs)
Drain pineapple and place in a greased 8-by-8-inch baking dish. Mix flour and sugar and sprinkle over pineapple. Spread cheese on top. Sprinkle with crumbs and pour melted butter over all. Bake at 350 degrees for 30 minutes. Serve hot.
HINT: Bake a turkey breast the day before and a full-size turkey the day of Thanksgiving for plenty of white meat.
Buy gravy (low-fat, low-salt if possible) and add it to your homemade gravy, as you can never have too much gravy for the next day’s hot turkey sandwiches.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.