Thanksgiving Salad and Side Dish

Thanks for stopping bye this Wednesday on my Food Blog its Salad and side dish time . I am pulling out my Mom’s cook book and sharing some of her favorite recipes : Lisa

Salad :

1 can whole cranberry sauce
1 lg package of strawberry Jell-O
1 can crushed pineapple
2 small apples chopped
1 c chopped pecans

Dissolve Jello in half water required. Let cool add cranberry sauce. After completely cool -add remaining ingredients- Mix and let stand overnight in fridge.

SIDE dishes :

Carrot Soufflé

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.

Great Green Beans

2 Cans cut green beans
1 beef bouillon cube
1 T Worcestershire sauce
1 tsp. Soy sauce
1 T butter
Creole seasoning to taste.

Drain green beans but save a 1/2 C of liquid. Place liquids in a saucepan on low heat and Dissolve the bouillon cube in liquids. Add the rest of the ingredients into the saucepan and Simmer for about 15 minutes. Remove to a serving dish and serve beans with a slotted spoon.