Great Thanksgiving Sides

Savory Selections
Meal Plan Solutions
Jeweled Spaghetti Squash
Au Gratin Potatoes
Yams
Cheezy Veggies
Cheezy Veggies
2 lbs. carrots
2 lbs. broccoli
2 lbs. cauliflower
1 pkg. mushrooms
16 oz. Velveeta Cheese
2 cans Cream of Mushroom
1. Steam Veggies until tender and melt Velveeta and Cream of Mushroom together. Pour over veggies and serve.
Yams
3 c. Mashed Sweet Potatoes
½ c. sugar
2 eggs (beaten)
½ c. margarine (melted)
½ c. evaporated milk
½ tsp. salt
½ tsp. vanilla
1. Blend these ingredients until fluffy and put in a 9” by13” cake pan.
½ c. brown sugar
1/3 c. flour
¼ c. chopped pecans
1/3 c. margarine (melted)
2. Combine these ingredients and sprinkle on top of sweet potato mixture. Bake at 350 for 25 minutes.
Jeweled Spaghetti Squash
1 3- to 3 1/2-pound spaghetti squash
½ c. water
½ c. orange
¾ c. dried tart cherries
¼ c. chopped walnuts
2 TB butter
¼ c. snipped fresh Italian (flat-leafed) parsley
½ tsp salt
1/8 tsp ground black pepper

1. Halve squash lengthwise; discard seeds. Place one squash half; cut side down, in a microwave0safe baking dish with ¼ cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Microwave, covered, on 100 percent power (high) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash. Using a fork, scrape stringy squash pulp form shells into a serving bowl. Discard shell.
2. Meanwhile, in a small saucepan, bring orange juice to boiling. Remove from heat. Add cherries; let stand for 10 minutes. In a small skillet, cook walnuts in hot butter over medium heat for 2 to 3 minutes or until toasted, stirring occasionally.
3. Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm.
To make ahead: Two hours ahead, microwaves spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, for 3 to 4 minutes, gently stirring twice. Continue as directed in Step 2.
Au Gratin Potatoes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.