Recipe: Holiday Side Dishes (28)

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Holiday Side Dishes - 2000-11-06 (28)

recipelink.com (02:58:25) :
Recipe (tried): Virginia Sweet Potato Casserole
Posted By: MED
Date: November 15th 1998
Board: recipelink.com Holiday Cooking Club

6 med.(about 4 c.) sweet potatoes, boiled and mashed
1/2 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (20-oz) can crushed pineapple (undrained)
1 cup golden raisins
16 large marshmallows

Combine potatoes, butter, sugar, cinnamon, and vanilla: beat with mixer until smooth. Add pineapple and raisins. Spoon into greased 3-qt. casserole. Bake at 350 for 15 min. Top with marshmallows. Bake and additional 10 minutes or until golden brown.

YIELD: 12 servings

recipelink.com (02:55:55) :
Recipe (tried): Tennessee Sippin' Yams
Posted By: MED
Date: November 15th 1998
Board: recipelink.com Holiday Cooking Club

TENNESSEE SIPPIN' YAMS

4 lbs. sweet potatoes, cooked & mashed
1/2 cup margarine or butter, melted
1/4 cup sour mash whiskey or bourbon
(If made for Tennesseans,you must use Jack Daniels)
1/3 cup orange juice (if not using whiskey,
increase juice by 1/4 cup)
1/3 cup firmly packed brown sugar
3/4 teaspoon salt
1/2 teaspoon allspice (or 1/4 teaspoon nutmeg and cinnamon)
1/2 cup pecan halves

Combine all ing. except pecans. Pour into greased 2 1/2 qt. casserole; arrange pecans around edge of dish. Bake at 350 for 45 min. YIELD: 8-10 servings

PECAN CRUMBLE
1 cup brown sugar
1 cup chopped pecans
1/2 cup all purpose flour
1 cup grated coconut (optional)
1/3 cup butter

If using as topping for TN Sippin' Yams, eliminate pecans from yam recipe. Instead mix the above ing. until crumbly. Sprinkle on top and bake for 30 min.

WHISKEY SAUCE
2/3 cup brown sugar
1/3 cup corn syrup, light or dark
4 tablespoons water
4 Tablespoons butter
pinch of mace
1/2 cup whiskey (TN 'sippin)

Cook the first five ing. in top of double boiler until think. Remove from heat and add whiskey. Serve over sweet potatoes, roast pork or as a dessert sauce.

recipelink.com (02:54:15) :
Recipe(tried): Sweet Potato Pudding
Posted By: Ren
Date: November 15th 1998
Board: recipelink.com Holiday Cooking Club

I made this last Christmas and people are still talking about how great it was! This recipe is from the TV Food Network's show TASTE.

2 pounds of sweet potatoes, roasted
3 eggs
1 cup of heavy cream
pinch of grated nutmeg
1/2 tsp. of ground cinnamon
1 cup of pecan pieces
1 cup of packed light brown sugar
2 tbsp. Steen's 100% Pure Cane Syrup
pinch of salt
1/4 tsp. of pure vanilla extract
2 tbsp. bourbon
1/2 cup flour
1/2 cup flaked coconut
1/2 stick (4 tbsp.) butter, softened

Preheat the oven to 350 degrees. Peel and mash the potatoes in a mixing bowl, until smooth. Stir in the eggs and cream. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla and bourbon. Mix well. Pour the mixture into a 1 1/2 quart greased round baking dish. Combine the remaining pecans, brown sugar, flour, coconut and butter. Using your hands, mix the ingredients until the mixture resembles a coarse texture. Spread the mixture over the pudding and place in the oven. Bake for about 45 minutes, or until bubbly. Serve hot.

Yield: 6 huge servings

recipelink.com (02:44:26) :
Recipe(tried): Sweet Potatoes with Apple Pie Filling
Posted By: VickiA
Date: November 23rd 1998
Board: recipelink.com Holiday Cooking Club

I've made this every Thanksgiving and Christmas for the last 4 years...it's the only type of sweet potato recipe my stubborn brother will even try (and he's been seen going back for thirds!) Take one can of sweet potatoes, drained, and mix with one can of apple pie filling. Heat in microwave until hot. I guess I should add some type of topping, but 22 people who come to dinner tell me to leave it alone!!! Happy Holidays!

recipelink.com (02:34:06) : Recipe(tried): Make Ahead Holiday Recipes
Posted By: Dona
Date: December 5th 1997
Board: recipelink.com Holiday Cooking Club

MAKE AHEAD MASHED POTATOES
Adapted from Better Homes and Gardens New Casserole Cook Book

6 medium potatoes (about 2 pounds)
1/2 of an 8-ounce carton sour cream
1 (3-ounce) package cream cheese, cut-up
2 tablespoons butter or margarine, divided
1 teaspoon onion salt
1/4 teaspoon pepper
1/4 to 1/2 cup milk

Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer at low speed.

Add sour cream, cream cheese, 1 tablespoon of the butter, onion salt and pepper. Gradually beat in enough of the milk to make smooth and fluffy.

Turn into greased 1 1/2 -quart casserole. Cover and chill up to 24 hours. Dot with remaining margarine.

To serve, microwave, covered, on high for 8 to 10 minutes or until heated, stirring once. Makes 6 servings.

Note: If you prefer, peeled and quartered potatoes can also be cooked in the microwave in the first step. Use 1/2 cup water, cover and cook the potatoes 15 to 20 minutes or until very tender.

recipelink.com (02:27:50) :
Recipe(tried): Velvet Corn
Posted By: page
Date: February 6th 1998
Board: recipelink.com Holiday Cooking Club

this was a recipe that was named here at TKL! It WAS called creamed corn but that did it no justice. EVERYONE who had it wanted the recipe, except the non cooks, of course.

1 bag frozen corn
4 oz. cream cheese
1/4 cup butter/margarine (depending on who the guest is I guess!!hehe)

Cook corn as you would normally (do not add water), then stir in and melt the other ingredients. It was such a hit! Now someone made it with reduced fat cream cheese and diet margarine. she said it was okay but would use regular marg or butter next time.

recipelink.com (02:24:29) :
Recipe(tried): Squash-Applesauce Casserole
Posted By: Cathy
Date: November 22nd 1997
Board: recipelink.com Holiday Cooking Club

Everyone at our Thanksgiving really likes this squash-applesauce casserole recipe from a locally produced cookbook, and it's quite easy to make.

2 Cups applesauce (I use the natural, no-added-sugar kind)
1/4 Cup brown sugar
1/2 tsp. salt
1/2 Cup heavy cream
1 1/4 Cups mashed, cooked squash, fresh or 10-oz. pkg. frozen (I use fresh butternut)
1/8 tsp. nutmeg
6 Tbsp. butter, melted
2 eggs, beaten
1/2 Cup soft white bread crumbs
1/2 slivered almonds

Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp. of the melted butter, and eggs. Place in buttered 1 1/2 quart casserole dish. Mix together bread crumbs, remaining 2 Tbsp. butter, and almonds. Sprinkle over squash. (This can be made a day ahead up to this point and refrigerated.) Bake uncovered or freeze and bake later. 375 degrees, 35 min. (if frozen, 55 to 65 minutes).

recipelink.com (02:21:24) :
Recipe: Cranberry Salad
Posted By: Jack Dickson
Date: October 1st 1997
Board: recipelink.com Holiday Cooking Club

Cranberry Salad
Recipe By : Kalona Historical Society Cookbook
Serving Size : 8

4 c. fresh cranberries
1/2 c. English walnuts (chopped)
2 c. sugar
1 c. cool whip
2 c. red seedless grapes
1 sm. can pineapple chunks (drained)

Grind or chop the cranberries. Mix with the 2 cups sugar and let set overnight to drain in the refrigerator. Add the rest of the ingredients the next day and refrigerate until dinner.

recipelink.com (02:15:54) :
Recipe(tried): Sweet Potatoes and Apples
Posted By: Beth in LA
Date: October 31st 1997
Board: recipelink.com Holiday Cooking Club

6-8 yams cooked in jackets
5-6 Jonathan apples

Cool yams, then peel. Slice yams and apples, then layer
alternately in a 13x9 inch pan, starting with yams and ending
with apples.
Make following sauce:

1 c. sugar
2 c. water
1/2 lb. butter
3 Tbs. cornstarch
dash of cinnamon, nutmeg and salt

Cook until thick and pour over yams and apples. bake at 350 for 35-40 min.

recipelink.com (02:14:33) :
Recipe(tried): Roasted Autumn Vegetables
Posted By: Wen
Date: October 1st 1997
In Reply to: Thanksgiving side dishes
Board: recipelink.com Holiday Cooking Club

This is a great Thanksgiving side dish.

Roasted Autumn Vegetables

1 pound red-skinned potatoes, cut into 3/4-inch chunks, about 3 cups
1 1/2 pounds baby carrots, trimmed of leaves and peeled, or 1 16-ounce package peeled baby carrots, about 6 cups
1 16-ounce package parsnips, peeled and cut into 2 1/2 x 1/2-inch matchstick strips, about 3 cups
1 fennel bulb, trimmed, cored, and cut into 1-inch chunks, about 2 cups
2 extra virgin tablespoons olive oil, plus additional 1 tablespoon, optional
2 tablespoons margarine or butter, melted
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
4 large cloves garlic, slivered
2 tablespoons chopped fresh thyme, plus whole sprigs for garnish
2 tablespoons balsamic or red wine vinegar

Heat oven to 425 degrees F.
In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper. Divide vegetables evenly between two 13- x 9- x 2-inch roasting pans
Place pans on separate shelves in oven. Bake 40 to 50 minutes until vegetables are tender and golden brown, turning occasionally with wide metal spatula. Halfway through cooking time, switch pans from one oven shelf to the other and add garlic, half to each pan, tossing in well.
Transfer vegetables to one large serving bowl; toss gently but thoroughly with chopped thyme, vinegar, and additional 1 tablespoon oil if using (see note), and additional salt to taste. Serve garnished, if desired, with thyme sprigs. If you are transporting the dish a long distance it does reheat relatively well in a hot oven.

recipelink.com (02:12:47) :
Recipe(tried): Carrots Rosalie
Posted By: Judi
Date: October 1st 1997
Board: recipelink.com Holiday Cooking Club

No one in my family likes cooked carrots, but I decided on year that we needed more color on the plate with Christmas dinner, and a friend, Rosalie, had us to dinner one night and served these carrots. My husband and I both gulped, but knew that we'd have to eat them to be polite. Well, we not only ate them, but had seconds. These are great and hold well, because they don't have to be piping hot and are quick to fix, because they are just barely heated and really crisp. Enjoy!

Recipe By : Rosalie
Serving Size : 6

3 cups carrots -- thinly sliced
2 Tablespoons butter
1/4 cup onion -- chopped
1/4 teaspoon thyme -- dried
1 teaspoon sugar
1/4 teaspoon salt
1 dash freshly ground black pepper

Using a mandoline or food processor, with the thin slicing blade, slice the carrots. Melt the butter in a saucepan, add the carrots and seasonings. Stir well and cover. Simmer for 5 to 8 minutes or until just tender. The carrots should be crisp and just warm without a hint of that cooked carrot taste.

Susan,IL (12:36:42) :
I missed the Stuffing category yesterday, so here it mine, a day late and a dollar short!
I usually make it with the chestnuts, (if I can find them)
* Exported from MasterCook *

Sage Stuffing
Recipe By : Susan Wilson
Serving Size : 10

1 cup finely chopped celery
1 medium onion -- chopped
1/2 cup butter or margarine
1 teaspoon ground sage
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups dry bread cubes
3/4 cup chicken broth

In a saucepan cook celery and onion in butter or margarine till tender but not brown. Remove from heat; stir in sage, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the celery mixture. drizzle with enough broth to moisten, tossing lightly. Use to stuff one 10 pound turkey.

CHESTNUT STUFFING: Prepare sage stuffing as directed, except add 1 pound fresh chestnuts, roasted and coarsely chopped, with the seasonings.

TO ROAST CHESTNUTS: use a sharp knife to slash an x into each chestnut. Place on a baking sheet; bake at 400 degrees for 15 minutes. Cool and peel.

NOTES : I use 8 cups of toasted bread cut into cubes.

Susan,IL (12:35:27) :

Creamed Onions
Serving Size : 6

1 pound pearl onions
3 tablespoons butter
3 tablespoons flour
1 dash nutmeg
1 1/2 cups light cream
2 tablespoons snipped parsley

In a covered saucepan cook onions in boiling salted water for 8 to 10 minutes or till tender. Drain well and set aside. In a saucepan melt butter; stir in flour, nutmeg, 1/2 teaspoon salt and a dash pepper. Add cream or milk all at once. cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in onions and parsley; heat through.

Susan,IL (12:34:50) :

Candied Sweet Potatoes

8 medium sweet potatoes
1/3 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
3/4 cup miniature marshmallows

Scrub potatoes; cut off woody portions and ends. Cook, covered, in enough boiling salted water to cover for 30-35 minutes or just till tender. Drain, peel, and cut into slices 1/2 inch thick.

In a 1 1/2 quart casserole layer halve each for the potatoes, brown sugar, butter, and salt. Repeat layering. Bake, uncovered, in a 375degree oven for 30 to 40 minutes or till glazed. Sprinkle marshmallows atop. Bake about 5 minutes more or till light brown. Kelly~WA (11:58:00) :
Scalloped Corn
(Originally posted on TKL by Mr. DJxFour)

Mix together the following and pour into a greased 1-1/2 quart oven-safe dish

1 can creamed corn
1 beaten egg
1 T milk
1/2 cup Crushed saltines (12 squares)

Topping: Mix together:
2 T melted butter
1/2 cup crushed saltines (12 squares)

Sprinkle topping on top and bake at 350 degrees for 45 minutes.

Kelly~WA (11:57:18) :
Cheddar Cheese Potatoes

6 medium baking potatoes
2 1/2 cups grated sharp Cheddar cheese
4 Tbsp butter
1 cup sour cream, at room temperature
1/3 cup minced onion
salt and pepper to taste
paprika

Boil potatoes until tender. Drain, cool slightly and peel. Shred into a bowl. Preheat oven to 350 degrees.
Butter an 8 inch square baking dish. Cook 2 cups cheese and butter in heavy small saucepan over
low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour
cream and onion. Season with salt and pepper. Fold into potatoes. Pour into prepared dish. Top with
remaining cheese, sprinkle with paprika. Bake until bubbly, about 30 minutes.

Yield: 6 servings

Kelly~WA (11:56:56) :
Fruit and Sour Cream Coleslaw
(Another personal favorite)

Serving Size : 8

4 cups shredded cabbage
2 apples, sliced thinly
1 can pineapple chunks in juice, drained
1/2 cup green grapes
1/2 cup red grapes

--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon, to taste

Shred cabbage very fine, place into
covered bowl or plastic bag and chill.

Dressing:
Blend together the mayonnaise,
sour cream, sugar, lemon juice,
salt, pepper and cinnamon. Chill.

Drain pineapple very well, wash
grapes and add to pineapple; chill.

Just before serving, wash, core
and slice apples into thin slices, then
in half again. Mix apples along
with grapes and pineapple into cabbage.
Toss to blend well.

Add dressing and toss to coat. (Add
dressing a little at a time in case
you don't need it all.

You can prepare ingredients ahead of
time, then put salad together whenever you wish.

Kelly~WA (11:56:32) :
(Another personal favorite)

DUMP FRUIT SALAD

Yield: 6 servings

1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the
Garnish (optional)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and
marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24
hours. Right before serving you could garnish with a few maraschino cherries placed on the
top of the salad.

Kelly~WA (11:56:13) :
Crispy Baked Onion Rings

Ingredients:

2 large sweet onions
1 7-oz package corn flakes cereal, crushed
1 tsp seasoned salt
2 tsp sugar
1 tsp paprika
1 cup egg substitute
vegetable cooking spray

Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.

Combine cereal and next 3 ingredients; divide in half, and set aside.

Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture. Bake at 375 degrees for 15 minutes or until crisp; serve warm.
Yield: 4 servings

Judy/AZ (11:23:55) :
CINNAMON APPLE RINGS

1/2 c. red cinnamon candies
1/4 c. sugar
2 c. water
4 small cooking apples

In a 10-inch skillet combine candies and sugar. Add
water. Cook and stir over medium heat until liquid boils. Add
apple rings. Simmer gently uncovered for 15 minutes or until
apples are tender. Stir occasionally and spoon candy mixture
over apples. Cool apple rings in mixture. Makes about 3 cups.

Judy/AZ (11:23:55) :

Apple-Cranberry Chutney

2 c Peeled -- Chopped Rome
1 tbsp Grated Orange Rind
Apples (About 2 Medium)
2 tbsp Cider Vinegar
1 c Cranberries
1/4 tsp Ground Cloves
1/4 c Golden Raisins
1/4 tsp Ground Nutmeg
2 tbsp Brown Sugar
1/4 tsp Ground Cinnamon

Combine All Ingredients in A Non-aluminum Saucepan. Place Over High Heat.
Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min.
OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade
in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until
Combined. Place in A Medium Bowl. Cover& Chill.
(Fat 0. Chol. 0.)

Judy/AZ (11:23:55) :

Brown & Wild Rice with dried apricots and currants

Cook either brown and wild rice, substituting
chicken broth and 1/2 cup Madeira for the
liquids, or even use a package mix of the
rices. When almost all the liquid is
absorbed, add chopped apricots and currants
which have been soaked in Madeira for a few
minutes. Add chopped parsley, and season
with salt and pepper to taste. You can make
this ahead, then reheat on stove or in oven,
adding some water to moisten.

Judy/AZ (11:23:55) :

Wild Rice with Caramelized Onions and Cranberries

2 c. chicken broth
1/2 c. brown rice
1/2 c. wild rice
3 T. butter or margarine
3 medium onions, sliced into thin wedges
2 tsp. brown sugar
1 c. Craisins Sweetened Dried Cranberries
1/2 tsp. finely grated orange zest

Combine chicken broth and both rices in a
medium saucepan. Bring to a boil over medium-
high heat. Reduce heat to low. Cover and
simmer 45 minutes or until rice is tender
and the liquid is absorbed. Meanwhile, melt
butter in a medium skillet over medium-high
heat. Add onions and brown sugar.

Cook 6 minutes or until liquid is absorbed
and onions are soft and translucent. Reduce
heat to low. Slowly cook onions, stirring
often for 25 minutes or until they are
caramel color. Stir in dried cranberries.
Cover and cook over low heat for 10 minutes
or until cranberries swell. Gently fold
cranberry mixture and orange zest into
cooked rice. Makes 4 to 6 servings.

Judy/AZ (11:23:55) :

Red Cabbage and Cranberries
Categories: Fruits, Harned 1994, Side dish, Vegetables
Yield: 8 servings

2 tb Butter or margarine
1 1/2 lb Red cabbage; shredded
1/4 c Red wine vinegar
1 1/4 c Sugar
1/3 c Orange juice
1 3" cinnamon stick
1 lb Fresh cranberries
1 tb + 1 tsp. grated orange rind

Melt butter in a large Dutch oven over medium-high heat. Add cabbage and
cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar; bring
mixture to a boil and cook 2 minutes. Add sugar, orange juice and cinnamon
stick, stirring well. Cover, reduce heat and simmer 8 minutes. Add
cranberries, stirring well; cook over medium-high heat, uncovered, for 5 to
6 minutes or until cranberry skins pop.

Remove from heat; remove and discard cinnamon. Stir in orange rind. Serve
warm.

Judy/AZ (11:23:55) :

I use the big bag of baby carrots my grocery
store carries, I think it might be a 3 lb.
bag.

Place the carrots in a steamer, sprinkle with
a tablespoon of crushed dried peppermint.
Steam to your liking, I do them crisp tender
so they'll hold up.

Glaze:
6 tbsp butter
1/3 cup honey
1/4 cup orange flavored liqueur
1/4 cup tangerine or orange juice
1 tbls. Rose's Lime Juice
1 tbls. grated or finely minced tangerine or
orange peel
1/4 tsp. cinnamon

Melt the butter in a large skillet, stir in
the remaining ingredients and cook over low
heat, stirring, and simmer until mixture
reduces to a syrup like consistency. This
doesn't take long.

Toss the steamed carrots into the glaze and
heat, stirring, to coat the carrots with the
mixture.

Garnish with fresh mint.

Judy/AZ (11:23:55) :

ZUCCHINI GRATIN
6 servings

2 tablespoons (1/4 stick) butter
6 medium zucchini, sliced
2 tablespoons chopped fresh orgeano or 2
teaspoons dried
1 1/4, cups grated Parmesan cheese
1/2 cup milk
1/2 cup whipping cream
2 eggs

Preheat oven to 350 F. Butter 9-inch
diameter deep-dish glass pie plate. Melt
butter in heavy large skillet over medium-
high heat. Add zucchini; saute until golden,
about 5 minutes. Season with salt and pepper.
Layer half of zucchini in prepared dish.
Sprinkle half of oregano and l/2 cup cheese
over. Repeat layering with zucchini, oregano
and 1/2 cup cheese. Combine milk, cream and
eggs in small bowl. Season with salt and
pepper. Pour custard over zucchini. Sprinkle
1/4 cup cheese over. Bake until gratin is set
in center, about 35 minutes.

calliope,.NY (10:57:17) :
I have posted this before, but for those that have missed it, its the most lovely "salad" for Thanksgiving!

GRAPEFRUIT SHERRY ASPIC

2-1/2 Tbsp. gelatin, soaked in;
1/2-cup cold water

1/2-cup sugar dissolved in;
1-cup water in a saucepan over moderate heat

Stir the "bloomed" gelatin mixture into the hot syrup till dissolved.
Cool to room temp. Don't wait too long to finish this so that the gelatin doesn't start to actually set and start to get rubbery!

Mix;
2-cups plus 6 Tbsp. grapefruit juice (try the pasteurized Ruby Red variety in a carton, for a pretty color! or just use regular.)
3-Tbsp. fresh lemon juice
1/2-cup dry sherry
1/4-tsp. salt

Add the cooled gelatin mixture and whisk till you get a light foam.
Pour into a bowl to serve from or an oiled mold if you wish to later unmold it, and chill till its set.

Serving suggestions;

Top it with pomegranate seeds and/or;

Serve avocado slices along side it, and even some cream cheese balls rolled in chopped nuts of your choice.

NOTE from Calliope.........I make this every Thanksgiving. Its such a lovely palette cleanser for such a heavy meal! Therefore, I often serve it with other meals that are a bit heavy.

calliope,.NY (10:42:53) : I always like to have something green at Thanksgiving to help balance all that other "brown and white stuff" The only thing I hear about other people making is the well-worn green bean casserole. I like to stretch the meal out a bit so people don't get more stuffed than the turkey and so like to start my meal slowly with this wonderful version of broccoli soup. It really is lighter than many recipes I've seen...here it is for you.

CREAM OF BROCCOLI SOUP

olive oil...or butter
3-or more, chopped large garlic cloves
3 large yellow onions, chopped
***This is one of the ways I make a soup creamy without the cream and calories...by using tons of onions!
1-large green pepper, chopped
*optional-large jalepeno pepper, ribs and seeds to taste for hot
4-large broccoli stalks
remove leaves, peel stalks and use all of it.
1-49 oz. can chicken stock plus enough water to just cover everything
or you can use water only
2-whole bay leaves, removed before pureeing
1-tsp thyme
2-tsp. basil
4-5 dashes ground cloves, or try allspice
2-3 Tbsp. soy sauce
salt and pepper to taste

chopped scallions and parsley for garnish and a good grating of nutmeg
you may also wish to garnish with chopped black olives

Sometimes I put potatoes in this too...but usually, if I add anything else, its a box or two of silken tofu!

1-cup, or more, buttermilk...or you can use milk, cream or sour cream

Saut the garlic, onion and green pepper with some salt and pepper in the olive oil for a few minutes. Add the chicken stock and/or water, the bay leaves, thyme, basil and the chopped stalks, only...you'll add the flowers near the end so they don't over cook. Bring to a boil and simmer gently about 10 minutes. Add the flowerets and simmer another 5 minutes. Remove from the heat and add the soy sauce and cloves or allspice. Allow to cool a bit. Puree with the buttermilk till very smooth. Correct the seasoning to taste.

*I like to serve this with slices of smoked gouda on crackers.