A friend asked me to share some of my favorite Thanksgiving dishes for an article in our local newspaper, and they chose the fruit salad that we affectionately call “Mrs. Webb’s Fruit Salad.” It’s been a part of our family for as long as I can remember. In fact, most of our favorite family recipes are actually named after the people who shared them with us. So in case you need an extra side dish, I thought I’d pass along a few of our favorites to you. 🙂
Mrs. Webb’s Fruit Salad
1 can chunk pineapple (drained)
1 can Mandarin oranges (drained)1 can peach pie filing
2 large bananas (may use “fruit fresh” to keep bananas from turning dark)
16 oz. frozen, sliced strawberries
(May also add Kiwis, cut apples, grapes, melons, etc. – but we just usually serve it as is.)
Mix and serve chilled. Beautiful in a cut glass or crystal serving bowl.
Mrs. Steel’s Vegetable Marinate (this is SO good!!!)
Serves 8-10 people
Place in large seal-able bowl:
1 can LaSeur English Peas (drained)
1 can white Shoe Peg corn (drained)
1 can French Style green beans (drained)
1 small bell pepper – chopped
1 med. onion – chopped
1 small jar Pimento
Bring to a boil:
1 cup sugar
½ cup white vinegar
½ cup oil
1 tsp. salt
1 tsp black pepper
1 tbs. water
Pour the liquid mixture over vegetables when it comes to a boil. Stir together, and marinate overnight.
This will keep 2 weeks in the refrigerator.
If doubled for a crowd, double only the vegetables. The marinate makes plenty for a double recipe. (I double all vegetables except the peas.)
Marinated Carrots (This recipe originally came from our family friend, Mrs. Cook. Early in my married life, I adapted this recipe to use canned carrots instead of fresh ones – making it basically pantry ready. It’s a really pretty side-dish.)
½ cup salad oil
1 cup sugar
¾ cup apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. spicy mustard or of mustard powder
1 tsp. both salt & pepper
1 can tomato soup
5-6 cans sliced carrots
1 sweet onion, cut in rings
1 green bell pepper, cut in rings
Mix ingredients (oil through soup) together and heat to melt the sugar. Put carrots, onion and pepper in a large sealable bowl. Pour heated mixture over vegetables, and chill overnight. This keeps for several weeks in the refrigerator.
Baked Potato Casserole (or Mrs. Cook’s Potato Casserole)
The original recipe came from our family friend, Mrs. Cook, and over the years it’s been adapted to fit the size of the table guests and the ingredients kept on hand. I’ll share the original recipe – It truly is delicious!
6 medium white potatoes, cooked, cooled, and mashed (leave lumpy)
Melt: 1/2 stick butter & 2 cups grated chedar cheese in a saucepan.
Remove from heat when melted and add: 3 Tbs chopped green onions, 1 carton of sour cream, and salt/pepper to taste. Mix in potatoes. Pour in baking dish and dot with butter. Bake 30 minutes at 350 degrees.
I’m getting hungry just thinking about this!
Our other favorite delicious potato casseroleis
1 bag of New Potatoes (or red, or white, or whatever you can find.)
2 Cups sharp cheddar cheese, shredded
2 sticks butter or margarine, melted
1 lb. cooked bacon, crumbled
2 bunches green onions, chopped
1 bottle Ranch Salad Dressing
Boil and half or quarter new potatoes. Place in 9 x 13 pan. Top potatoes with chopped green onions. Sprinkle cheese on top. Pour over above all the melted butter. Then top with the crumbled bacon. Cook at 350 degrees until bubbly. On top of hot casserole, pour the Ranch dressing. The trick is hot potato casserole and cold salad dressing.
Maybe one of these favorites will grace your family table this week? Much love to you all~