An Inspired Thanksgiving

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Stir. Sprinkle with remaining onions. Bake an additional 5 minutes.

Yields 6 servings.

NOTE: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pound fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute condensed golden mushroom soup for cream of mushroom soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
– recipe courtesy Campbell’s Soup, www.CampbellKitchen.com

Dessert, Please: This year, take that tried-and-true pumpkin pie and add a bit of a crunch. Pumpkin says Thanksgiving, and so do pecans. Make a pie that’s bit of pumpkin and bit of pecan – two desserts everyone asks for at this time of year. From Grit’s recipe archives comes Pumpkin-Pecan Pie, and your family will request it every year!

Pumpkin-Pecan Pie

1 egg, lightly beaten
1 cup solid-pack pumpkin
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1 unbaked 9-inch pie shell
2/3 cup light corn syrup
2 eggs, lightly beaten
1/2 cup granulated sugar
3 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract
1 cup pecan halves

Heat oven to 350°F.
For pumpkin layer, in medium bowl, combine egg, pumpkin, sugar and pie spice. Mix well and ladle into bottom of pie shell.

For pecan layer, combine corn syrup, eggs, sugar, butter and vanilla; stir in pecans. Spoon over pumpkin layer.

Bake for 50 minutes or until filling is set.

Yields 8 servings.

Another Favorite: Sweet potatoes are rich in nutrients and antioxidants, and, in any dish, they are a great addition to a holiday table. One way to add sweet potatoes to your feast is in a delectable pie – this Sweet Potato Pie is a tradition in the making.

Sweet Potato Pie

1 1/2 cups mashed sweet potatoes
2/3 cup brown sugar
1 tablespoon butter or margarine, melted
1 egg, slightly beaten
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon allspice
1/8 teaspoon salt
Pastry for single crust pie

Heat oven to 450°F.

Line pie plate with pastry, forming a high collar. Combine sweet potatoes, brown sugar, melted butter, egg, milk, spices and salt. Ladle into pie shell.
Bake for 15 minutes; reduce heat and continue baking at 350° for 30 minutes or until knife inserted in center comes out clean.

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