julie-r-wa
Well-known member
Yes, that was my version, which I can post, too. smileys/smile.gif I like Mom's even better, though!
What are your favorite vegetable side dishes for Thanksgiving?
- Thread starter meryl
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julie-r-wa
Well-known member
Rec: Lattice Top Green Bean Mushroom Pie
** Lattice Top Green Bean Mushroom Pie **
This an easy, very attractive, and tasty dish, perfect for the holidays! Your family will think you slaved over it, but you don't have to tell them the truth. smileys/wink.gif It's also perfect for taking to potlucks and picnics.
Makes 8-10 servings.
Time to make: 1¼ hours 30 min prep
2 slices bacon, chopped
3 cups sliced fresh mushrooms (about 10 ounces)
2 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons butter or margarine, divided
2 cups chopped yellow onions
6 cups cut fresh green beans, in 1 inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/2 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup whole milk or 2% low-fat milk
2 pie crusts (use your favorite recipe, or buy prepared)
1 egg
1 tablespoon half-and-half or cream
1. In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
2. Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
3. Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
4. Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
5. Remove from the heat and set aside.
6. Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
7. Pour the green bean mixture into the bottom crust, evening it across the top.
8. Cut the remaining crust into 10 to 12 strips.
9. Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
10. In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
11. Bake at 400° for 25 to 35 minutes or until golden brown.
Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is! We made some minor alterations:
1) prebaked the bottom crust because we're having to travel with the dish several hours before serving,
2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans,
3) added a bit of ground sage to the sauteed onions, and
4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top.
http://www.recipezaar.com/44317
** Lattice Top Green Bean Mushroom Pie **
This an easy, very attractive, and tasty dish, perfect for the holidays! Your family will think you slaved over it, but you don't have to tell them the truth. smileys/wink.gif It's also perfect for taking to potlucks and picnics.
Makes 8-10 servings.
Time to make: 1¼ hours 30 min prep
2 slices bacon, chopped
3 cups sliced fresh mushrooms (about 10 ounces)
2 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons butter or margarine, divided
2 cups chopped yellow onions
6 cups cut fresh green beans, in 1 inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/2 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup whole milk or 2% low-fat milk
2 pie crusts (use your favorite recipe, or buy prepared)
1 egg
1 tablespoon half-and-half or cream
1. In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
2. Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
3. Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
4. Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
5. Remove from the heat and set aside.
6. Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
7. Pour the green bean mixture into the bottom crust, evening it across the top.
8. Cut the remaining crust into 10 to 12 strips.
9. Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
10. In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
11. Bake at 400° for 25 to 35 minutes or until golden brown.
Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is! We made some minor alterations:
1) prebaked the bottom crust because we're having to travel with the dish several hours before serving,
2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans,
3) added a bit of ground sage to the sauteed onions, and
4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top.
http://www.recipezaar.com/44317
julie-r-wa
Well-known member
Both recipes are good - hers is lighter and less rich. Mine very rich and luxurious. smileys/smile.gif
cynupstateny
Well-known member
Roasted corn with caramelized onions and a pinch of cayenne.
cynupstateny
Well-known member
Arghh- forgot to add the applewood smoked bacon to the above.
julie-r-wa
Well-known member
The lattice top one we baked the day before and re-heated and it was great. The other only on TDay.
debbie-in-colorado
Well-known member
Spicy Green Bean Casserole~~Easy & so good!
Spicy Green Bean Casserole
3 cans green beans, drained
4-6 strips of bacon, fried crisp and crumbled
1 large onion sliced and sautéed
1/2 C. catsup
1/2 C. sugar
1/4 C. vinegar
Mix beans, bacon and onion in a baking dish. Stir together the rest of the
ingredients and mix into the beans.
Bake at 350F. for about one hour.
Spicy Green Bean Casserole
3 cans green beans, drained
4-6 strips of bacon, fried crisp and crumbled
1 large onion sliced and sautéed
1/2 C. catsup
1/2 C. sugar
1/4 C. vinegar
Mix beans, bacon and onion in a baking dish. Stir together the rest of the
ingredients and mix into the beans.
Bake at 350F. for about one hour.
agm_cape_cod
Well-known member
REC: Brussel Sprouts with Red Wine, Shallots & Garlic
6 servings
4 Tbs fruity olive oil
1 Tbs butter
12 large shallots, peeled and left whole, about 3/4 lb
2 garlic bulbs, cloves peeled and left whole, about 40 cloves
2 1/2 lbs Brussels sprouts, trimmed
1 cup red wine
1 cup chicken stock
In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and sauté until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. Remove Brussels sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.
6 servings
4 Tbs fruity olive oil
1 Tbs butter
12 large shallots, peeled and left whole, about 3/4 lb
2 garlic bulbs, cloves peeled and left whole, about 40 cloves
2 1/2 lbs Brussels sprouts, trimmed
1 cup red wine
1 cup chicken stock
In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. Add the shallot and garlic, and sauté until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.
Deglaze the pan with red wine. Cook 5 more minutes, stirring occasionally. Add the chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. Remove Brussels sprouts and reduce liquid until it just coats the Brussels sprouts. Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.
Rec: Sweet Potato Casserole - they are shredded, not mushy
Sweet Potato Casserole
from Melissa's Mom
6 sweet potatoes – grated (this was about 8 cups)2 cups white sugar
3/4 cups brown sugar
1 1/2 sticks butter - melted
1 tsp vanilla
3 eggs
1/2 tsp cinnamon (more if desired)
1/2 large can of Pet milk - evaporated milk I think this is 7 oz (large can is 14oz)
Grate sweet potatoes either by hand or in food processor. Mix all other ingredients together.
Spray 9X13 dish with cooking spray. Spread mixture evenly in pan.
Bake 300 - 325 until edges are lightly browned. Approximately 60 min.
Notes: I cut this in half, using 2 eggs, and 4 cups of sweet potatoes in an 8” square pan.
Sweet Potato Casserole
from Melissa's Mom
6 sweet potatoes – grated (this was about 8 cups)2 cups white sugar
3/4 cups brown sugar
1 1/2 sticks butter - melted
1 tsp vanilla
3 eggs
1/2 tsp cinnamon (more if desired)
1/2 large can of Pet milk - evaporated milk I think this is 7 oz (large can is 14oz)
Grate sweet potatoes either by hand or in food processor. Mix all other ingredients together.
Spray 9X13 dish with cooking spray. Spread mixture evenly in pan.
Bake 300 - 325 until edges are lightly browned. Approximately 60 min.
Notes: I cut this in half, using 2 eggs, and 4 cups of sweet potatoes in an 8” square pan.
REC: Aparagus with Parmesan Butter
This is an EPI recipe and excellent.
http://www.epicurious.com/recipes/recipe_views/views/5368
This is an EPI recipe and excellent.
http://www.epicurious.com/recipes/recipe_views/views/5368