Turkey - Day Side Dishes

Corn Pudding

TV7 Morning Show November 19, 2004

6 eggs, beaten

2 tsp. salt

2 tbsp. sugar (white)

1 ½ cups heavy cream

3 cups whole kernel corn (frozen)

2/3 cup melted butter

½ cup diced bacon or ham

½ cup each fine diced onion, celery, green pepper and red bell pepper

2 cups crushed Ritz crackers

In a 9x13 baking pan, give a liberal spray of Pam non-stick cooking spray.  Combine all of the above ingredients, finishing with the crackers.  Pour into the pan and bake at 350 degrees for 45-50 minutes or until a fork or toothpick, inserted into the center, comes out clean.  Let stand for ten minutes and cut into 12 serving squares.

 Cranberry Apple &  Pear Chutney

1 package of fresh cranberries, washed, with stems removed

1 cup of juice from two fresh oranges

1 cup of minced scallions or leeks

1 cup light brown sugar

1 cup raisins

2 Granny Smith apples, peeled, cored and diced fine

2 firm Bocse pears, peeled, cored and diced fine

1 tsp each cinnamon, all spice, ginger, and crushed red pepper

Layer all of the ingredients in succession and simmer for one hour, stirring every 10-15 minutes.  After the one hour, chutney should be thick.  Pour into a 2 qt. serving bowl.

** Combine the above ingredients in a 4 quart saucepan.

Baked Stuffed Acorn Squash

 2 large acorn squash, halved, with seeds removed

2 cups cubed biscuits

1 cup chopped ham

1 cup shredded cheddar cheese

4 tbsp. real maple syrup

salt and pepper to taste

1 cup of water to bake

Place the four halves in a 9”x13” baking dish; add the water and bake for 30  minutes.  Combine the biscuit cubes, ham, cheese, and maple syrup.  Remove the squash from the oven and fill with the stuffing.  Return to the oven and bake for another 30 minutes.  Remove and serve.