Thursday, November 28, 2013

Thanksgiving sides from our Tables

Lisa and I both wanted to share a dish that has appeared on each of our tables at Thanksgiving. Maybe you'll try it next year or fit it into one of your upcoming holiday meals.

Refrigerator Mashed Potatoes
(Marie's family)
These potatoes have been served on our table once on Thanksgiving and for occasional holiday family meals. These potatoes taste good, like baked potatoes served with sour cream.  This recipe comes from an old cook book my mother had discovered at the library years ago and has been enjoyed many times since.

5lbs potatoes (9 large)
2 (3oz.) packages cream cheese
1 cup sour cream
2 tsp onion salt (or garlic salt)
1/4 tsp pepper
2 tbsp butter or margarine

1) Cook peeled potatoes in boiling salted water until tender. Drain.
2) Mash until smooth (no lumps). Add remaining ingredients and beat until light and fluffy. Cool.
3) Cover and place in refrigerator. May be used any time within two weeks.
4) To use, place desired amount in greased casserole, dot with butter and bake in moderate oven (350 degrees) until heated through, about 30 minutes.

Makes 8 cups or 12 servings
*Use 1 qt dish

Cranberry Salsa (Lisa's Family)

Stuffing has always been my favorite Thanksgiving Day food. But the last few years, I have begun to especially look forward to one other dish/topping making its way to our table. Cranberry Salsa. This fresh, tasty salsa is delicious on top of turkey, with chips or even plain. The salsa is sweet but tart and each bite leaves you wanting more. It also adds a festive and beautiful pop of color to your table.

Fall is one of the only times to get ripe, non-frozen cranberries. I highly recommend using fresh cranberries as it will make your salsa more flavorful. My mom's scrumptious cranberry salsa recipe is as follows.

- 1 bag (12 oz) of fresh cranberries
- 1/4 cup chopped green onion
- Chopped jalapeno to taste (we use one whole jalapeno)
- 3/4 cup sugar (we usually cut the sugar to 1/2 cup)
- 1 bunch chopped fresh cilantro
- 1 lime, juiced, to taste (lemon juice works as well)
- Dash of salt to taste

1. Pulse cranberries in a food processor or hand chop until shredded into chunks.
2. Combine cranberries, green onion, jalapeno and sugar. Let sit for at least 15 minutes.
3. Add cilantro, lime juice and salt to taste.
Note: We have found the salsa is more flavorful if it sits overnight to let the ingredients soak in.

Happy eating and Happy Thanksgiving to you all!!

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