Here’s the recipes for the sides dishes and cranberry sauce from a recent dinner I hosted.
No fancy pics in this post! That’s because this wasn’t planned.
I recently hosted a dinner for some very wonderful friends and we combined Canadian Thanksgiving because one couple is Canadian, and an anniversary celebration for another couple.
This was posted on my Facebook fan page and I had requests for these recipes, so here they are!
- 1 bag of fresh cranberries
- 1 cup sugar
- 1 strip (1/2-inch x 2-inch) orange peel
- 2 tbs water
- Mix all ingredients in a medium saucpan
- Heat over medium heat stirring until sugar is dissolved.
- Bring to boil and let this boil for 10 minutes.
- Cool to room temperature and refrigerate until ready to use.
- 2 large rutabagas (Swede, yellow turnip) peeled and cut in chunks
- 1 tbs salt (may be omitted)
- ¼ cup butter
- 1 tsp fresh ground pepper
- 1 cup water
- To avoid long cooking times and to insure the rutabaga is soft enough to mash, I use a pressure cooker to cook them so the directions are for that appliance
- Place rutabaga chunks in the pressure cooker
- Add salt if using and the water.
- Seal pot and process for 15 minutes at 10 psi or "vegetable" setting on electronic models
- Let the pressure release naturally, i.e. don't open the vent.
- When pressure has dropped, open pot and drain the rutabagas
- Add the butter and pepper and mash with a potato masher or electric mixer.
- 2 large cans (40 oz) of yams, mashed -OR- about 6 cups fresh mashed
- ½ cup chopped pecans
- 2 tbs brown sugar
- ¼ cup maple syrup
- 2-3 cups mini marshmallows
- Preheat oven to 375 degrees F. Lightly spray or grease a 11 x 7-inch baking dish.
- Mash sweet potatoes in a large bowl
- Add the pecans, brown sugar and maple syrup. Stir well to combine.
- Spread mixture in the prepared pan.
- Bake for 25-30 minutes.
- Top with mini marshmallows and return to oven for 5-10 minutes or until marshmallows begin to toast.
- This recipe may be halved for smaller groups.
- This is also a nice dessert!
- 4 cans (14-16 oz) cut green beans, drained
- 2 cans (10.75 oz) cream of mushroom soup
- 1 large can french fried onions
- ¾ cup milk or cream
- ½ tsp fresh ground pepper
- 2 tbs soy sauce
- Preheat oven to 375 degrees F. Lightly spray or grease a 13 x 9-inch baking dish.
- Mix the soup, soy sauce, milk and pepper in a large bowl.
- Stir in the green beans and ONE HALF of the can of onions.
- Bake for 30-40 minutes.
- Top with the remaining half can of onions
- Return to oven and bake an additional 5 minutes to crisp and toast the onion.