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The traditional Thanksgiving food in my family.

Grandma's Cornbread Dressing

Ingredients:
2 pans cornbread, broken into pieces
1 package celery, chopped
1 onion, chopped
4 boiled eggs, chopped
5-6 slices stale bread
4-5 cans vegetable broth
Salt and pepper
Sage
1 pkg. veggie sausage, cooked (optional)

Directions:
Leave breads out overnight to dry out. Crumble cornbread and other bread in a large bowl. Sautee celery and onion in small amount of vegetable oil. Add sauteed vegetables, chopped eggs, and veggie sausage to bread mixture. Season with salt, pepper, and sage to taste. Add veggie broth until dressing looks pretty wet in the pan. Bake uncovered at 350 degrees for 45 minutes.

Green Bean Casserole

Ingredients:
2 (1 lb.) cans green beans, drained or 2 pkgs. frozen cut green beans
3/4 c. milk
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/8 tsp. ground black pepper
1 can (3 oz.) french fried onions

Directions:
Cook beans in salted water. Drain. Combine milk, soup, pepper; pour over beans. Add 1/2 can onions; pour into 1 1/2 qt. casserole dish. Bake at 350 degrees for 20 minutes. Garnish with 1/2 can onions; bake 5 minutes. Serves 6.

Sweet Potato Casserole

Ingredients:
3 C. mashed sweet potato
1 C. sugar
1/4 C. milk
2 eggs
2 t. vanilla
1/2 C. oleo
1 C. coconut

Directions:
Mix all ingredients; pour in baking dish.

Topping Ingredients:
1 C. chopped nuts
1 C. brown sugar
1/2 C. oleo
1/2 C. flour

Directions:
Mix well. Break into pieces and sprinkle over potato mixture.
Bake 35 min. @ 350 degrees.

Festive Frozen Cranberry Salad (Pink Stuff)

Ingredients:
1 (14-ounce) can sweetened condensed milk
1/4 c. reconstituted lemon juice
1 (16-ounce) can whole berry cranberry sauce
1 (20-ounce) can crushed pineapple, drained
1/2 c. chopped nuts
1 (9-ounce) container frozen non-dairy whipped topping, thawed

Directions:
In large bowl, combine sweetened condensed milk and lemon juice. Stir in cranberry sauce, pineapple and nuts; fold in whipped topping. Spread in 13x9-inch baking dish. Freeze until firm. Remove from freezer 10 minutes before cutting. Return leftovers to freezer.

RECIPE – BERRY NICE ICE

EQUIPMENT YOU NEED

A 10-inch casserole dish or metal cake pan
Colander
Paring knife
Cutting board
Measuring cups and spoons
Citrus reamer
Blender
Spatula
Fork
Bowls
Cookie cutter

INGREDIENTS YOU NEED

1 pint fresh strawberries
1/4 cup sugar
2 teaspoons freshly squeezed lemon juice
2 cups ice cubes

WHAT YOU NEED TO DO

Kids can place the casserole dish in the freezer. Kids can gently wash the strawberries, and adults should remove the caps and cut in half and toss in a blender. Kids can measure out sugar and squeeze lemon juice, then add them to the blender and, with adult supervision, pulse until the mixture is smooth. Kids can toss in the ice cubes and also pulse until the mixture is smooth. Kids can remove the casserole from the freezer and pour in the berry mixture, using a spatula to get as out as much as possible. They can also use the spatula to smooth out the mix and return the dish to the freezer.

Check the mixture after a half hour. Kids can use the tines of a fork to mash the frozen edges into the softer center, then use a spatula to smooth out the mixture before returning to the freezer. After another 15 minutes or so, remove the mixture from the freezer. You can scoop out the ice into dishes or use cookie cutters to remove rounds of the ice.

Yields 2 – 4 servings.