Thanksgiving Recipes - Taters & Veggies

More from the food mags:


Lemon-Glazed Sweet Potatoes
6 medium sweet potatoes (4 lbs)
3/4 cup water
1/3 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp. salt
3 Tbls. fresh lemon juice
1/2 tsp. freshly grated nutmeg
3 Tbls. butter
1 Tbls. finely shredded lemon peel

Preheat oven to 350. Place potatoes in large pot with enough water to cover and bring to boil.
Reduce heat and simmer 10-12 minutes, just until they are tender but not soft--easily pierced on outside but resistant in center. Drain and cool.

Meanwhile, in a non-reactive saucepan, combine 3/4 cup water, sugars and salt. Bring to boil, stirring just until sugars are dissolved. Simmer 8 minutes, remove from heat. Stir in lemon juice, nutmeg and 2 Tbls. of the butter. Butter a large shallow glass or ceramic baking dish with remaining butter.

Peel potatoes and cut cross-wise into 3/4" thick slices; arrange in baking dish. Pour lemon syrup over all. Bake for 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to carmelize on the edges. Remove from oven and cool slightly. Garnish with lemon peel.
Serves 6-8

Parsleyed Green Beans
1 1/2 lbs. green beans, ends trimmed
3 Tbls. butter
2 tsp. fresh garlic, pressed
pinch salt
2-4 Tbls. fresh, coarsely chopped flat-leaf parsley

Cook beans in salted, boiling water or steam for 5-8 minutes until tender but still vibrant green and slightly resistant to bite. Drain and immediately submerge in bowl of ice water to stop cooking and set color. Drain well.

In a wide skillet, heat butter over medium high heat until hot and foamy. Add beans. Cook, tossing often, until heated through. Add garlic and 2 Tbls. of parsley. Season with salt and freshly ground black pepper. Cook 1 minute longer, avoid burning garlic. Sprinkle with additional parsley and serve.

Icebox Biscuits
1 pkg. active dry yeast
1/4 cup very warm water (105-115)
5 cups all purpose flour
1 Tbls. baking powder
1 tsp. baking soda
1/4 cup sugar
1 Tbls. kosher salt
3/4 cup chilled lard, or 1/2 cup shortening + 1/4 cup butter, chilled
2 cups chilled buttermilk
3 Tbls. melted butter

Preheat oven to 450. Dissolve yeast in warm water, let stand for 5 minutes.
Combine flour, baking powder, baking soda, sugar and salt. Using fingers, quickly work chilled lard into dry ingredients until flour mixture resembles large peas.
Stir in dissolved yeast and buttermilk; mix until just blended
Turn dough onto floured surface; knead 6 or 7 times. Roll out to 1/2" thickness. Pierce rolled dough completely through at 1/2" intervals with floured dinner fork. Cut out biscuits with 2 1/2 - 3" cutter, not twisting cutter (which would seal sides and inhibit rising).
Place biscuits on greased baking sheet, about 1/2" apart. Cover with towel, let rise 30-45 minutes, until almost doubled.
Bake in preheated oven 10-12 minutes, until golden brown. Remove from oven, brush with melted butter.

Ultra Mashed Potatoes
3 1/2 cups chicken broth
5 Large potatoes, cut into 1" pieces
1/2 cup light cream (half & half)
2 Tbls. butter

Heat broth and potatoes in saucepan and bring to a boil
Reduce heat to medium. Cover and cook for 10 minutes, until tender
Drain, reserving broth
Mash potatoes with 1/4 cup broth, cream, & butter. Add more broth, as needed
Season with salt & pepper

Add:
1/2 cup sour cream
1/4 cup snipped chives
3 slices cooked & crumbled bacon

Swiss or Cheddar Vegetable Casserole
1 can Cream of Mushroom Soup (or homemade equivalent, please~!)
1/3 cup sour cream
1/4 tsp. black pepper
1 - 16 oz bag frozen vegetable combo (cauliflower, carrots, broccoli, beans)
1 can French Fried Onions
1/2 cup shredded Swiss or Cheddar cheese

Stir soup, sour cream, pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in oven-proof 2 quart casserole. Cover
Bake at 350 for 40 minutes.
Sprinkle remaining onions and cheese over casserole. Bake for 5 minutes more.