ASK PAT: Side dishes are next addition to feast

By: | SCNow
Published: November 14, 2008

This week I am printing recipes for two side dishes you might want to serve for your Thanksgiving dinner: Mayflower Succotash and Make-Ahead Mashed Potatoes in the crock-pot. Next week I’ll feature recipes for breads and rolls.

Mayflower Succotash

canned or frozen corn
canned or frozen lima or butter beans
frozen green beans
1/4 to 1 cup cream depending on amount of veggies and taste
1 to 3 tablespoons butter depending on amount of veggies and taste
salt and pepper to taste

Cook equal amounts of all three vegetables according to directions on packages. Drain and combine in one pot. Add cream and butter and heat until cream is warm and butter is melted. Season and serve.

Yield: Can be adjusted for small or large groups; Source: RazzleDazzleRecipes (Internet)

Make-Ahead Mashed Potatoes
(Crock-pot)

5 lbs. potatoes (Russets), peeled and quartered (about 15 medium)
6 oz. cream cheese
1 cup sour cream
2 teaspoons onion powder (or 1 teaspoon each onion and garlic powder)
1 teaspoon salt
1/2 teaspoon pepper (white if you have it)
2 tablespoons butter

Bring large pot of salted water to a boil. Drop in potatoes and cook until tender but firm, about 15 minutes. Transfer potatoes to large bowl and mush until smooth. Mix in remaining ingredients. Cool slightly, place in removable liner of crock-pot that has been sprayed with Pam, cover and refrigerate overnight. Take out of refrigerator about 3 1/2 hours before you plan to serve them. Place in crock-pot, dot with more butter and cook on low for 3 hours, stirring once or twice.

Serves: 12, Source: Allrecipes.com (Internet