Side dishes play supporting role for Thanksgiving meal

Wisconsin State Farmer

The turkey traditionally holds court on the Thanksgiving table each year. Side dishes, however, serve as a complementary foil to the big bird. Here are a few classic side dish recipes to serve to family and friends.

While the turkey is the centerpiece of the Thanksgiving meal, side dishes comprised of fruits or vegetables, help to complement the main attraction at the holiday table.

Cranberry Salad

1 c. raw cranberries

1 orange peel

1 sm. can crushed pineapple

1 c. chopped celery

1 c. sugar

3 oz. pkg. cherry Jell-O

1 c. hot water

1 T. lemon juice

Grind cranberries and orange peel. Add pineapple and celery to cranberry mixture and add sugar. Let stand for one hour. Dissolve Jell-O in hot water. Add lemon juice. Chill until partly set. Add rest of ingredients and place in bowl or flat pan until firm. Serves 10.

Pineapple Cheese Salad

1 sm. can crushed pineapple

1/2 c. sugar

3 T. lemon juice

1 envelope of unflavored gelatin

1 c. grated sharp cheddar cheese

1 8 oz. carton of frozen whipped topping

Boil pineapple, sugar and lemon juice gently for about 5 minutes. Soak gelatin in 1/2 c. of cold water. Add gelatin mixture to pineapple mixture. Stir together thoroughly. Place in refrigerator until it is cool and begins to set. Fold in cooled gelatin/pineapple mixture together with the whipped topping and grated cheese. Place in mod and allow to completely set. Serves 6-8.

Pecans add a nutty taste to this sweet potato casserole .

Glazed Apples and Sweet Potatoes

1/4 c. butter

3 T. brown sugar

3 lg. apples, cut in wedges

2 lbs. sweet potatoes, cooked and peeled

1/2 c. pecan halves

1/4 t. salt

1/8 t. nutmeg

Pepper to taste

2 T. chopped parsley

In a large skillet, melt butter over medium heat. Add sugar and cook, stirring to dissolve sugar. Add apples; cook over medium heat for 5 minutes. Gently fold in potatoes and buts. Season with salt, nutmeg, pepper and parsley. Serves 8.

Corn side dishes are often overlooked for the Thanksgiving Day meal.

Scalloped Corn

1 lg. can cream style corn

3/4 c.milk

1 c. cracker crumbs or bread crumbs

1/2 sm. onion, finely chopped

3 T. chopped green pepper

salt and pepper to taste

2 T. butter

Combine cream style corn and milk. Add cracker crumbs, onion, green pepper and seasonings. Pour into greased 1-quart casserole dish, dot with butter. Bake at 350 for 30 minutes. Serves 6.