On Sun, 14 Nov 2004 02:22:10 GMT, "Elisa" > wrote:

>I've been asked to bring the vegetable dish for Thanksgiving. Today I did
>some test recipies to see what was good. One was a zucchini recipe with red
>pepper and provolone. Almost like a crustless quiche. It was pretty good.
>Then, I made a cauliflower and spinach recipe with gruyere. Yuck. Anyone
>have any tried and true, but awesome (read: not green bean casserole)
>vegetable recipes to go with the Thanksgiving meal?
>
>Elisa
>


Here are a couple of things we really like for Thanksgiving...

Regards,
Tracy R.


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Spinach Maria

* FAVORITES *, spinach, vegetables

5 packages (10 oz ea) frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons butter; melted
6 tablespoons flour
8 ounces velveeta
8 ounces cheddar cheese
4 ounces montery jack
1 1/2 cups montery jack; grated, for topping

Thaw spinach in fridge for 24 hours; squeeze as dry as possible. (Okay
to thaw in microwave too, in my experience.)

Heat milk and spices on medium heat to just below a boil (190F).
Reduce heat and simmer.

Finely chop the onion and saute it in 1 tablespoon butter on medium
heat 5-8 minutes. Add to milk.

Combine melted butter with flour in small saute pan. Mix until
complete blended. Cook on low heat 3-4 minutes to make roux. Add roux
to milk; mix well. Cook until sauce thickens.

Cut cheeses into cubes and add to milk. Mix until cheese melts. Be
careful! Burns easily! Remove from heat. Allow to cool 15 minutes.

Add drained spinach to cheese sauce. Mix until completely blended.
Spoon into 11- x 9- x 2-inch dish. top with grated jack. Bake at 350F
for 12-15 minutes until hot and bubbly.

Tracy's Notes: Incredibly good.

Source: Calhoun's Restaurant, Knoxville, TN Published in the Knoxville
News-Sentinel

Notes: Thanksgiving 2002 ~ Wonderful as always. I screwed up and used
mozzarella instead of jack by mistake, but you really couldn't tell
it.

Contributor: Calhoun's Restaurant, Knoxville, TN

Yield: 12 servings

Preparation Time: 00:55




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Balsamic Roasted Onions (Bon Appetit)

* FAVORITES *, onions, thanksgiving, vegetables, xmas

4 pounds medium red onions
1/4 cup olive oil
6 tablespoons butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon fresh parsley; chopped

Position 1 rack in center and 1 rack in bottom third of oven; preheat
to 500F. Line 2 large baking sheets with foil. Cut onions through root
end into 3/4- inch-thick wedges. Place in medium bowl; toss with oil.
Arrange onions, cut side down, on baking sheets. Sprinkle with salt
and pepper. Roast until onions are brown and tender, rotating pans in
oven and turning onions once, about 45 minutes.

Meanwhile, melt butter in heavy small saucepan over medium-high heat.
Add sugar and stir until sugar dissolves. Remove from heat. Add
vinegar. Return to heat. Simmer until mixture thickens slightly, about
2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool.
Cover separately and chill. Rewarm onions in 375F oven about 15
minutes. Stir glaze over low heat to rewarm.) Arrange onions on
platter. Drizzle glaze over. Sprinkle with parsley.

Makes 10 servings.

Notes: Like the pepper relish, these super-satisfying onions would be
good with all kinds of meat.

Source: Bon Apptit, December 1999

Tracy's Notes: Thanksgiving, 2003. Very good.





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Squash Casserole With Applesauce

* FAVORITES *, apples, squash, vegetables

2 cups applesauce
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1 1/4 cups butternut squash; cooked and mashed
1/4 teaspoon nutmeg
6 tablespoons butter; melted
2 large eggs; beaten
1/2 cup soft white bread crumbs
1/2 cup slivered almonds

Mix together applesauce, brown sugar, salt, heavy cream, squash,
nutmeg, 4 tablespoons of the melted butter, and eggs. Place in
buttered, shallow, 1 1/2 qt. casserole.

Mix together bread crumbs, remaining 2 tablespoons of butter, and the
almonds. Sprinkle over squash. Bake uncovered at 375 degrees F for 35
minutes.

Tracy's Notes: Made this for thanksgiving and it'll probably become a
regular. Tasted great and not like squash (which none of us much
like); but satisfied my compulsive need for something orange and
squashy on the table for this holiday. Took the place of sweet
potatoes (which none of us like much either) nicely.

Thanksgiving 2002 ~ More squashy than I remembered, but still good.

Xmas 2003 ~ Made another batch of this for xmas dinner; this time was
more apple tasting (like I remembered it). Guess it just depends on
what squash you luck into.