By Betha Merit
Beyond the turkey and dressing, everybody has their favorite Thanksgiving side dishes. There are green bean casseroles, candied yams (or the mashed with marshmallows on top version), and jello salads of every kind. These recipes, which include potatoes, gravy, cranberry sauce and relishes are part of a passing down of tradition, and make us feel like we are part of something that came before us.
In addition to the standards, my family has a few sides introduced in the 60’s that were non-traditional. They have stood the test of time and pop up on our tables to this day. You might be interested in starting the tradition of adding a tradition and introducing something new. I now add cheddar cheese to that bean green, mushroom soup, french fried onion favorite; never going back. Scientists say that our olfactory sense is the most primitive and memory provoking, and perhaps that’s why Thanksgiving has always been a favorite holiday. There is nothing like the smell of roasted turkey and dressing and all the et cetera’s to warm your November heart.
Aunt Janice’s Artichoke Pie
- 1 pre-made pie crust, uncooked
- 2 eggs
- 1/4 cup shredded parmesan
- 2 cups shredded mozzarella
- 1 package frozen artichoke hearts (or several drained cans), cut in bite sized pieces
- 1 clove garlic, minced (or similar amount in dried or powder version)
- 1 teaspoon Herbs de Provence or your favorite green spice
- 1 Tablespoon olive oil
- Salt & pepper
Saute’ defrosted artichoke heart pieces in garlic and olive oil. Season with herbs, salt and pepper. Cool slightly. Mix beaten eggs with cheeses and artichoke hearts in a bowl. Add mixture to pie crust. Bake at 350 for about 1 hour.
Grandma Vera’s Zucchini, Basil, Cheese Casserole
- 3 medium sized zucchinis shredded or chopped
- 1/2 chopped small onion
- 1 clove garlic minced, or comparable in dried or powdered garlic
- 2 Tablespoons butter
- 2 eggs
- 1 Tablespoons each; dried basil and dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 to 1 1/2 cups shredded colby jack
Saute’ zucchini, onion, garlic and butter in large pan until tender. Set aside and mix the remaining ingredients in a large bowl. Add the zucchini blend and mix together. Pour into a greased 10” by 10” baking dish. Bake uncovered about 35 minutes or longer, until knife inserted in center comes out clean.
Aunt Ethel’s Yoghurt Jello Salad
- 1 small package any flavor jello (raspberry, peach, lime, orange…)
- 1 cup fruit in the bottom yoghurt (mix or match jello flavor)
Choose a glass serving bowl that will hold two cups, and dissolve jello in 1 cup boiling water until clear of granules. Cool 10 minutes. Whisk in the yoghurt until lumps are gone or nearly gone. Chill until set. Garnish with fruit or whipped cream if desired.