"Marge" > wrote in message roups.com>...
> I tried that Balsamic Roasted Onions (Bon Appetit) one year, it's
> delicious. That braised red cabbage and pears sounds mighty good.
>
> Good question, I always want to change the veggies a little at
> thanksgiving.
>
> I tried brussel sprouts, but I don't think I have a winning recipe.
> Didn't taste that good to me.
> I like broccoli, anyone with a nice way to prepare that for a holiday?

I like to serve it just with a simple cheese sauce (made from scratch
with a white-sauce base) poured over, and then sprinkled with buttered
fresh bread crumbs, browned slightly in the oven.

Sometimes I do simple glazed carrots - just with brown sugar and
butter.

Family favorite is scalloped corn:

2 cans cream-style corn
1 can whole-kernel corn, drained
2 C. milk
2 beaten egg, XL or Jumbo (beat them well)
2 C. fine soda cracker crumbs, plus extra, toasted/buttered in a small
pan
1/2 small onion, diced fine
2 T. parsley flakes

Heat corn, onion, seasonings and milk together in saucepan until hot
(not boiling). Remove from heat and stir in the beaten eggs and the
cracker crumbs. Pour into greased casserole dish and top with extra
buttered cracker crumbs. Bake at 350 for 30 minutes. This is almost
souffle-like - puffs up nicely. You can add finely diced green pepper
and/or chopped pimiento for color, if you like.

N.