Holiday SIDE DISHES
ON THE
MENU
by Barbara Freund
Everyone has favorite tried-andtrue traditions, but it’s fun to add something new to the menu! SLOW COOKER MASHED POTATOES
Prepare these in advance and finish them off in your crock pot while you’re busy with other things. INGREDIENTS 5 pounds red potatoes, cut into chunks 1 tablespoon minced garlic (or to taste) 3 cubes chicken bouillon 1 8-oz container sour cream 1 8-oz brick cream cheese, softened 1 stick butter (1/2 cup) salt & pepper to taste INSTRUCTIONS • In a large pot, cook the potatoes, garlic and bouillon in lightly salted water until potatoes are tender but firm, 15 minutes. Drain, reserving water. • In a large bowl, mash potatoes with sour cream and cream cheese, adding reserved water to desired consistency. • Transfer to your crock pot, cover, and cook on low 2-3 hours. Just before serving, stir in butter and season with salt and pepper.
AUNT KATHY’S CORN PUDDING 8 SERVINGS
This is from Rhett’s Italian aunt who loved to cook for her family. It’s baked in a water bath so you’ll need a 9x13 pan. INGREDIENTS 2 10-oz packages frozen corn, thawed and drained 3 eggs, well beaten 1 teaspoon grated onion 1/4 cup flour 2 teaspoons salt 1 tablespoon sugar Dash nutmeg 2 tablespoons butter, melted 2 cups light cream 1 jar (4 oz) pimientos, drained and chopped INSTRUCTIONS • Preheat oven to 325°. Lightly grease a 1 ½ quart shallow baking dish. • In a large bowl, thoroughly combine corn, eggs, and onion. • In a small bowl, mix flour, salt, sugar, and nutmeg. Stir into corn mixture. • Add butter, cream, and pimientos, and mix well. Pour into baking dish. Place into the baking pan and fill with hot water to 1-inch depth around dish. • Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot.
CONTINUED NEXT PAGE November 2020 / ISSUE 118 / Vero’s Voice 23
