Side dishes for Thanksgiving.

Creamed Peas and New Potatoes

  • 1 1/2 lbs. tiny new potatoes, about 15

  • 1 - 1 1/2 c. fresh new peas

  • 3 tbsp. sliced green onion

  • 4 tsp. butter or margarine

  • 4 tsp. all purpose flour

  • 1 c. milk

Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain. Cook peas and onion in salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash of salt and milk. Combine vegetables and sauce.

Vegetable Casserole

Southern Elegance

  • 1 can French-style green beans, drained

  • 1 cup celery, chopped

  • 1/2 cup sour cream

  • 1 can cream of celery soup

  • 1 can shoe peg corn, drained

  • 1 cup green pepper, chopped

  • 1/2 cup cheddar cheese, grated (or more)


  • 1 stack Ritz crackers, crushed

  • 1/4 cup almonds, chopped

  • 1 stick butter or margarine, melted

Combine first 7 ingredients and put in a greased casserole dish. Mix topping ingredients together well and sprinkle evenly over vegetable mixture. Bake at 350 degrees for 45 minutes.
Serves 8.


                  Indian Corn Pudding.

2 large eggs, beaten, or 1/2 cup egg substitute
2 tablespoons finely chopped onion
2 tablespoons finely chopped red or green bell pepper
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground white pepper
1 tablespoon margarine
1-1/2 cups skim milk
2 cups fresh corn kernels, or one (15 oz) can whole kernel corn, drained

Makes 4 Servings

Preheat oven to 325F. Prepare a 1-1/2-quart casserole with nonstick pan spray.

Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set.


Asparagus Casserole

  • 1 can asparagus, large

  • 4 hard-boiled egg, sliced

  • 1 teaspoon salt

  • dash pepper

  • 1 cup cracker crumbs

  • 1 1/2 cups grated cheese

  • 1 cup mushroom soup

Drain the asparagus. Place layers of asparagus and sliced eggs in a buttered casserole, sprinkle with salt and pepper and cracker crumbs. Cover with grated cheese. Pour one-half of mushroom soup over this. Repeat layer - pour remainder of soup over contents of the dish. Bake 1 hour at 325 degrees.
*This is a popular holiday side-dish, and could be made with a thick white sauce in place of the cream of mushroom soup.


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