The holidays are upon us. Let’s impress, without the stress! Here are 3 easy recipes to do just that-
Patricia Rockwell’s Family Favorite Green Beans
Someone once said Thanksgiving was turkey served with 17 carbs. I’m always on the lookout for a noncarb side dish. Here’s an easy one from Patricia Rockwell, author of the Essie Cobb Senior Sleuth Mysteries, GHOSTED.
Sauté chopped bacon and add some chopped onions and continue to sauté until browned. Add several cans of green beans with juice and simmer for several hours.
Susan Spencer-Smith, author of Corpse in the Cookery. These recipes are from her cookbook, THE PREACHER LADY’S COOKBOOK FOR THE HUNGRY HEART.
I love that the corn pudding can be made with frozen corn. Check out this punch recipe. For years it seemed like someone was always pregnant during the holidays. I got in the habit of having something nice as a nonalcoholic drink. I was happy to see this recipe for Cranberry Punch.
20 oz. frozen kernel corn, about 4¼ c.
4 eggs, beaten
2 c. milk or light cream
⅓ c. finely chopped onion
¾ tsp. salt
⅛ tsp. pepper
2 tsp. sugar
Preheat oven to 350 degrees. Butter large casserole dish. In large bowl combine all ingredients. Mix thoroughly. Pour into prepared dish. Bake 1 hour or until set.
4 c. cranberry juice
¼ c. sugar
4 c. pineapple juice
1 T. almond extract
8 c. ginger ale
In large container combine cranberry juice, sugar, pineapple juice and almond extract. Chill. Add ginger ale just before serving.
Here’s one of my recipes. These flavors really pair nicely with Thanksgiving’s usual suspects. Enjoy!
Oven Roasted Grapes with Salad Greens
3 cups seedless red and white grapes (about 1 pound), halved crosswise
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
Small red onion, sliced into 1/2-inch-thick rounds
1 tablespoon sherry vinegar or red-wine vinegar
4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, or red mizuna
Preheat oven to 250 degrees. Arrange red and white grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Stir in red & white grapes. Let stand for 20 minutes or more.Top greens with the grapes and onions just before serving.
More recipes from cozy mystery authors can be found in COZY FOOD. I have two super easy appetizer recipes in there.