I usually do two vegetable dishes for Thanksgiving dinner, one yellow, one green. I like doing a corn dish and this recipe for Skillet Corn is pretty easy, it’s from Plain Chicken. Then roasted asparagus is my favorite, but sometimes hard to find this time of year. If I can’t find the asparagus then I choose green beans, this recipe is from Cooks.com.
- 3 cups corn, cut fresh from cob (can use frozen)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/4 cup butter
- 1/2 cup water
- 1 Tbsp flour
- 1/4 cup milk
Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet. Cover and simmer 15 minutes on medium heat, stirring occasionally.
Combine flour with milk, blending until smooth. Stir into corn.
Cook five more minutes, stirring constantly.
Green Beans with Mushrooms and Almonds
2 cloves garlic, crushed
1/4 lb. mushrooms, sliced
1 tbsp. butter
1 med. red onion, cut into strips
1 lb. green beans
1 tsp. dill weed
2 tbsp. slivered almonds or 1 tbsp. pinenuts
Saute garlic and mushrooms in butter until tender. Add red onion, stir
and set aside. Steam or cook the green beans in the small amount of
water until tender- crisp.
Sprinkle the dill weed and almonds over the beans, mix all together and
(Marla’s side note: toast almonds for a few minutes to bring out flavor)