Boil butter, brown sugar, water and salt
in small pan, stir often, pour over sweet
potatoes in shallow pan bake at 375
degrees F. for 45 minutes.
Honey Butter Squash
1 small butternut squash
1/4 cup liquid honey
1/4 cup butter
1 teaspoon oregano
1 teaspoon thyme
Cut squash in half, scrape out pulp and seeds,
and place halves sitting upright in a baking
dish. Melt the butter in a saucepan over low heat,
add the honey and spices, and stir. Ladle the
honey mixture over all the open surfaces of the
squash (except the outer rind)leaving the excess
mixture sitting in the hollow of the squash halves.
Bake at 350 degrees for 30 minutes and serve.
Vegetarian Succotash
1 chopped onion
1 chopped green pepper
2 cups shelled lima beans
2 cups corn
2 tablespoons nut butter
(e.g. hazel nut or almond)
1 cup water
Place all ingredients together in a large saucepan.
Cover and simmer for 20 minutes.
This was one of the first recipes adopted from the
First Nations people by the early white settlers.
Yummy Corn Bread
1 cup yellow stone ground cornmeal
1/2 cup all purpose flour
1 egg
1 tablespoon baking powder
1 tsp. salt
2 tablespoons melted butter
3/4 cup milk
1/4 cup maple syrup
Preheat the oven to 400F. Grease an 8 x 8 baking pan.
Mix all the ingredients together and pour into the pan.
Bake for 15 to 20 minutes.
Herbed Vinegar Beets
6 large beets
tarragon vinegar to taste
(may also use cider vinegar mixed with
2 tablespoons fresh minced tarragon)
brown sugar
lemon peel curls
Cook the beets in water until tender. Drain and cut into
matchsticks. Toss with the vinegar. Reheat in a small saucepan.
Place in a warmed serving dish and sprinkle with brown sugar to taste. Garnish with lemon peel curls.
Apple Pudding
1 cup chunky homemade applesauce
1/2 cup light cream
3 tablespoons melted butter
3 eggs, beaten
1/2 cup powdered sugar
2 teaspoons freshly grated nutmeg
juice of 1 lemon
Preheat oven to 350 degrees. Mix all of the ingredients together and place in a small greased baking dish.
Bake for 30-35 minutes until set.
The copyright of the article A Healthy Family Thanksgiving in Family Nutrition is owned by June Kaminski. Permission to republish A Healthy Family Thanksgiving in print or online must be granted by the author in writing.