Dishes to make or take
By June Naylor
Special to the Star-Telegram
At Thanksgiving Eve, we're not just in the homestretch -- we're so close we can already taste that first perfect bite of turkey with a hint of gravy and a dab of cranberry sauce.
But maybe you're not frequently mistaken for Martha Stewart and don't have every detail of the perfect meal already squared away. Maybe you're a regular person with a whole lot to do between now and tomorrow and you still lack the idea, recipe or ingredients for just one more dish.
That's OK -- help is right here. We've rounded up a handful of easy side dishes that might just complete your Thanksgiving dinner. Anna Stanley of Haltom City provides her creamed-corn creation, which she says is "rich but very good." An anonymous reader offered a carrot souffle recipe, created when the reader's family lived in Ecuador and couldn't find sweet potatoes. And two of the restaurant recipes most frequently requested. Happy Thanksgiving.
CREAMED CORN
Serves 8 to 10
2 packages (10 ounces each) frozen whole-kernel corn
1 cup whipping cream
1 cup whole milk
1 teaspoon salt
6 teaspoons sugar
Pinch of cayenne pepper
2 tablespoons melted butter
2 tablespoons flour
Combine all ingredients except the butter and flour in a large pot; bring to a boil. Simmer for 5 minutes.
Blend butter and flour together in a separate bowl, stirring with a fork, and slowly add to the corn mixture. Simmer and stir a minute or two, until mixture thickens slightly. Serve hot.
-- Anna Stanley, Haltom City
Nutritional analysis per serving, based on 8: 228 calories, 15 grams fat, 22 grams carbohydrates, 4 grams protein, 53 milligrams cholesterol, 324 milligrams sodium, 2 grams dietary fiber, 58 percent of calories from fat.
CARROT SOUFFLE
Serves 8
1 pound carrots, peeled and sliced
1/2 cup butter
3 eggs, beaten slightly
3/4 cup sugar
1 1/2 teaspoons vanilla extract
3 tablespoons flour
1 teaspoon baking powder
Cook carrots until tender in salted, boiling water, about 5 to 8 minutes. Drain. Place in blender or food processor; add butter and puree until smooth. Add remaining ingredients and blend well. Pour into buttered 1-quart casserole dish. Bake at 350 for 45 minutes or until set.
Nutritional analysis per serving: 234 calories, 13 grams fat, 27 grams carbohydrates, 3 grams protein, 101 milligrams cholesterol, 217 milligrams sodium, 2 grams dietary fiber, 50 percent of calories from fat.
BLACK-EYED PEA'S BAKED SQUASH
Serves 10
5 pounds medium-size yellow squash
2 eggs, beaten
1 cup bread crumbs, plus more for topping
1/2 cup butter or margarine
1/4 cup sugar
2 tablespoons chopped onion
Salt to taste
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. In a large saucepan, bring enough water to just cover the squash to a boil and then add the squash. Return water to a boil, reduce heat and simmer until squash is tender, about 20 to 30 minutes.
Drain squash in colander; transfer to a bowl and mash with a potato masher or similar tool. Add beaten eggs, 1 cup of the bread crumbs, butter, sugar, onion, salt and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover squash mixture with a light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
Nutritional analysis per serving: 207 calories, 11 grams fat, 22 grams carbohydrates, 5 grams protein, 62 milligrams cholesterol, 203 milligrams sodium, 5 grams dietary fiber, 48 percent of calories from fat.
LUBY'S CORNBREAD DRESSING
Serves 6
4 cups crumbled cornbread
2 1/4 cups dry white bread, torn into 1-inch pieces
2 1/2 cups chicken broth
1 1/2 cups chopped celery
3/4 cup finely chopped onion
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons ground sage
3/4 teaspoons seasoned salt
3/4 teaspoons pepper
3 extra-large eggs
In large bowl, combine cornbread, white bread and broth. Mix well and set aside to stand for 15 minutes.
Preheat oven to 375 degrees.
Add celery, onion, butter, oil, sage, seasoned salt and pepper to bread mixture. Toss lightly to coat evenly.
In small bowl, beat eggs until foamy. Fold into bread mixture. Transfer mixture to greased 2-quart baking dish. Bake 50 to 65 minutes, or until top is golden brown.
Nutritional analysis per serving: 665 calories, 30 grams fat, 81 grams carbohydrates, 18 grams protein, 209 milligrams cholesterol, 1,765 milligrams sodium, 1 gram dietary fiber, 40 percent of calories from fat. |
