Some Yummy Thanksgiving Favorites

Can ya'll believe Thanksgiving is less than a week away? It seems just yesterday it was August here in Dixie and we were sweltering and now here we are smack dab in the middle of November and baby it's cold outside!

Thought I'd share a few of my favorite receipes that I ALWAYS make at Thanksgiving. This year my sweet daughter is playing hostess in her brand new gorgeous house.....of course she wants everything perfect, including getting out the Christmas tree this weekend! I'll be at her house this weekend "helping" her hang a "wall of fame" (grouping of family photos, etc.) and other than a few other things, that should be about it for now.

Anyway, here are my old standbys that never fail me:

CORN CASSEROLE

2 large cans yellow corn

1 large and 1 small package yellow rice

2 cans cr. of mushroom soup

1 package shredded sharp cheddar cheese

Combine the corn and cr. of mushroom soup in one pan, adding water from the soup cans to the corn just to make it soupy and not dry. Cook over medium heat stirring until the soup and corn are throughly mixed and heated.

In a separate pan cook the yellow rice according to the directions.

After the rice is done, combine the corn and rice together in a large bowl until they are blended together, then transfer to a glass casserole dish. Top with 1 package of sharp cheddar cheese and bake at 350 degrees until the cheese melts.

Easy as pie and takes no time. Depending on how many people you are serving, you can add or delete ingredients as needed. The above receipe should serve about 8 people.

BROCCOLI SALAD

1 bunch broccoli (chopped with stems)

1 cup raisins

1/2 cup sunflower seeds

1 sweet onion (chopped fine)
1/2 cup bacon bits

Sauce:

1 cup mayo

1/3 cup sugar
3 tbsp. vinegar

Combine first 5 ingredients in bowl. In a separate bowl, mix the sauce ingredients together, then stir the sauce into the broccoli salad until thoroughly mixed. Best if refrigerated for several hours or overnight.

SWEET POTATO CASSEROLE

Filling:

2 large cans sweet potatos, mashed

2/3 to 1 1/14 cup brown sugar
1/3 c. butter, melted
2 eggs, beaten
1/2 to 3/4 c. milk
1 tsp. vanilla

Spray a casserole dish with pam. Mix all of the above ingredients and put into the dish.

Topping:

1 c. light brown sugar

1/2 c. flour (can be self-rising)

1 c. pecans, chopped
1/3 c. butter, melted

Mix ingredients together and sprinkle on top of potato mixture. Bake at 350 degrees for 25 minutes.

I wanted to share a little of our Thanksgiving traditions with you. If any of you are traveling next week out of town, please be safe. One of my sisters and her family will be in Paris (guess that's one of the perks of being married to an airline pilot!) The rest of us will celebrate here in good ole Alabama!