Greensburg Daily News, Greensburg, IN


November 13, 2013

Let's all be thankful

We have a lot to be thankful for.

We have just celebrated Veterans Day. When you see a veteran be sure to tell them thank you for their service to our country.

As we are approaching Thanksgiving, I hope everyone can enjoy some time with family and friends. I know I work in retail, but I think all the stores should be closed on Thanksgiving. There is plenty of time to shop after Thanksgiving is over, but the TV, newspapers and all the ads won’t let us forget it is time to shop for Christmas.

Here are a few recipes you may want to try for Thanksgiving. I know we always go back to those family favorites.

Scalloped Corn

1 15oz. can cream-style corn

2 eggs, beaten

1/2 c. crushed saltine

1/4 c. melted butter

1/4 c. grated carrot

1/4 c. evaporated milk

1/4 c. chopped sweet red pepper

1 T. chopped celery

1 T. chopped onion

1/2 tsp. salt and pepper

1/2 c. shredded cheddar cheese


Combine first 11 ingredients. Spoon into a 1 qt. baking dish. Sprinkle with cheese and paprika. Bake uncovered at 350 degrees for 25 to 30 min. or until set. Makes 4 servings.

Maple Sweet Potatoes

1 tsp. vanilla

1 c. maple syrup

3 T. butter

4 to 5 red apples, peeled, cored and sliced

4 to 5 sweet potatoes, boiled, peeled and sliced

Simmer vanilla and maple syrup in a saucepan for 5 to 10 minutes; add butter and apples. Cook until the apples are fork tender; remove from sauce with slotted spoon. In a greased 2-qt. casserole, layer apples and potatoes; pour sauce mixture over all. You could also add 1/2 c. chopped pecans. Bake covered at 325 degrees for 20 min. Makes 6 servings.

Frosty Cranberry Salad

2 30z. pkg. raspberry gelatin

2 c. boiling water

1 8oz. pkg. cream cheese, softened

2 T. salad dressing

8 oz. whipped topping

20-oz. can crushed pineapple, drained

16-oz. can whole cranberry sauce

1 taet apple, peeled cored and chopped

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