Thanksgiving Side Dishes

Kids will love mashing the squash and grating the breadcrumbs!

2 1/2 pounds medium yellow squash
1 egg, beaten
1/2 cup freshly grated breadcrumbs
1/2 a stick butter or margarine
1/8 cup sugar
2 tablespoons minced onion
Salt and pepper to taste

Cut the squash into chunks and cook in boiling water until tender. Drain well, then mash. Stir in the egg, breadcrumbs, butter, sugar, onion, salt and pepper. Mix well. Pour into a lightly greased baking dish. Top with a light layer of breadcrumbs. Bake at 350 degrees F until lightly browned.

Cranberry Orange Relish

Kids need supervision for this recipe. They'll love watching the cranberries POP!

4 cups fresh cranberries
2 cups sugar
1/2 cup water
1 teaspoon grated orange rind
1/2 cup orange juice

Combine the cranberries, sugar, water, orange rind and orange juice in a saucepan. Bring to boil. Reduce heat and cook, stirring occasionally, until cranberries pop open. Cool. Refrigerate.

Broccoli and Bacon

Let your children break the broccoli into florets while you cook the bacon!

2 pounds fresh broccoli, broken into florets
5-6 slices bacon
1/2 cup chopped pecans
1/4 cup chopped green onions

Steam the florets until crisp-tender, about 5 minutes. Fry the baon in a skillet. Remove and set aside. To the drippings add the pecans and green onions. Cook until tender. Add the broccoli and heat through. Stir in the crumbed bacon. Serve.