Recipes: Holiday Side Dishes

ON THE MENU by Barbara Freund

Everyone has favorite tried-and-true traditions, but it’s fun to add something new to the menu!

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.

Aunt Kathy's Corn Pudding

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.

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SLOW COOKER MASHED POTATOES

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.

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SWEET POTATO CASSEROLE

This is my mother’s recipe. It’s more like dessert than a side dish and everyone requests it every year. This can also be prepared ahead of time.

INGREDIENTS

3 cups cooked sweet potatoes

1/4 cup sugar

1/4 cup butter, melted

2 eggs, beaten

1 teaspoon vanilla extract

1/4 cup milk (or less)

Topping:

1/2 cup brown sugar

1/4 cup flour

2 1/2 tablespoons butter, melted

1/2 cup chopped nuts

INSTRUCTIONS

• Grease a 2-quart casserole. In a stand mixer, combine sweet potatoes, sugar, butter, eggs, and vanilla. Add enough milk to desired consistency. (original recipe calls for 1/3 cup, but I find it makes it too loose) Whip until light and fluffy. Place in baking dish.

• Combine topping ingredients to form a lumpy mixture. Sprinkle on top of sweet potatoes.

• Bake at 350° for 20-25 minutes.

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HOMEMADE CRANBERRY SAUCE

There’s no reason to ever buy the canned stuff around the holidays, not as long as fresh cranberries are available at Publix. Really. Once you try this super simple quick recipe, you’ll never go back. (The cinnamon stick and orange peel add a depth of flavor but are not necessary if you don’t have them.) Since it’s served chilled, make it a few days in advance and serve in a pretty bowl.

INGREDIENTS

3/4 cup orange juice

1/4 cup water

3/4 cup sugar

Pinch of salt

1 cinnamon stick (optional)

Small piece of orange peel (optional)

12-oz. bag fresh cranberries

INSTRUCTIONS

• Combine orange juice, water, sugar and salt over medium high heat. Add the cinnamon stick, orange peel, and cranberries and bring to a simmer, stirring frequently.

• Cook about 10 minutes, until most of the berries pop. Do not overcook!

• Chill before serving.