Talking Turkey

Hattie Kemp

Let’s talk turkey.

I can’t believe it’s almost Thanksgiving, my favorite holiday. It’s only a week-and-a-half away and I’ve already started counting down the days. Nowadays my family gathers together at my sister Beckie’s home in Eustace to partake of a glorious feast that has become an annual ritual. This year four generations are expected to attend our family get-together and I’m really looking forward to visiting with everyone.

My contributions to this feast include making the turkey, gravy, dressing, and pumpkin pie. I also bake chocolate-chip cookies, my niece Kelsey’s favorite, when I’m not too crunched for time.

My daughters, Ashley and Tracie, don’t believe it’s Thanksgiving without Beckie’s corn casserole and green bean casserole. Beckie completes our menu by surprising us each year with new recipes she’s discovered usually off the Internet. I must admit she has had more hits than misses in her quest for the perfect side dish or dessert.

My Aunt Merle brings a to-die-for tropical-fruit salad when her work schedule permits her to attend. Oh, my mouth is watering just thinking about it!

Anyway, I thought I would share with you two of our much-loved recipes, Beckie’s Green Chili-Corn Casserole and Savory Green Bean Casserole that we can’t seem to live without. She gave them to me recently and I was pleasantly surprised to learn how simple they are to make.

Surprise your family by making one or both to take home for the holidays or for a get-together with your friends.

Hint: Both casseroles can be kept warm for hours by pouring into a slow-cooker set on high temperature. Heat for 30 minutes and then reduce to low, stirring every hour or so.

Green Chili-Corn Casserole

Servings: 16

Supplies:
3-quart-sized non-stick saucepan
Large wooden or plastic spoon
Can opener

Ingredients:
12 oz. cream cheese, cut into ½-inch cubes (Can use Neufchatel cheese, which has 1/3 less fat.)
4 cans (15 oz.) whole kernel corn, drained
1 cup butter or margarine (I use Smart Balance margarine.)
4 can (4 oz.) chopped green chilies

Directions:
Mix all ingredients together in a non-stick saucepan.
Heat on medium-low setting, stirring frequently, until cream cheese has melted and mixture is bubbly.

Savory Green Bean Casserole

Servings: 16

Supplies:
3-quart-sized saucepan
Can opener
Small microwave-safe bowl
1-cup-sized glass measuring cup
Large spoon
Microwave oven

Ingredients:
4 cans (14 ½ oz.) green beans
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter or margarine
2 pinches of garlic pepper (Can use a pinch of both black pepper and garlic powder.)

Directions:
Drain the green beans juice into a measuring cup until it reaches 1 cup, discarding remainder of juice.
Pour juice into small microwave-safe bowl and heat on high until it boils.
Drop the bouillon cubes into the hot juice, stirring until dissolved.
Put the green beans into the saucepan along with the other ingredients.
Heat on medium high until mixture boils.
Reduce the heat to low, cover the saucepan with a lid and simmer for 15 minutes.