Family Favorite Side Dishes

Each year in November, our church hosts a Thanksgiving dinner for our church family and guests. The talented members of our Recreation Committee roast five turkeys; peel, cook and mash lots and lots of potatoes; and make enough dressing and graving to feed a small army. It really is quite a feast, an event we all look forward to each year. Members are asked to share desserts, salads or side dishes to complete the meal.

This year Dusty and I chose to prepare one recipe from each of our mother’s recipe file to share at the FBCP Thanksgiving meal. The recipes we chose were Sweet and Sour Carrots and Baked Corn Pudding. You might consider adding one or both of these delicious side dishes to your own Thanksgiving feast!

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Sweet and Sour Carrots

1 pound carrots

1 medium green pepper, coarsely chopped

8-ounce can chuck pineapple, drained (reserve juice)

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon salt

2 tablespoons cider vinegar

2 teaspoons soy sauce

Cook carrots until tender, drain. Add green pepper and cook an additional 3 minutes. Cook 1/2 cup pineapple juice, sugar, salt; add vinegar, soy sauce and cornstarch. Drain vegetables and pour sauce over; stir to coat. Makes 6 to 8 servings.

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Baked Corn Pudding

1/2 cup sugar

3 tablespoons all-purpose flour

3 large eggs

1 cup whole milk

1/4 cup butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (15 1/4 ounces) whole kernel corn, drained

1 can (14 3/4 ounces) cream-style corn

In a large bowl, combine sugar and flour. Whisk in eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2 quart baking dish. Bake, uncovered, at 350 degree for 45-50 minutes or until a knife inserted in the center comes out clean. Makes 10 servings.

Happy Thanksgiving, Everyone!