INGREDIENTS 3 pounds cooking apples (any variety is good), cut into ½ inch or 1 inch chunks…no need to peel them unless you have an extra hour you want to kill ½ cup apple juice or cider 1 tablespoon fresh lemon juice 1 large cinnamon stick ¼ teaspoon ground nutmeg ground cinnamon to taste INSTRUCTIONS
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4 pounds canned sweet potatoes 1 ¼ cups margarine 1 ¼ cups brown sugar 3 cups miniature marshmallows Ground cinnamon to taste Ground nutmeg to taste Preheat oven to 400°. Grease a 13×9” pan. Slightly warm sweet potatoes in a microwave safe bowl. In a large saucepan over medium heat, combine margarine, brown sugar, 2
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4 large baking potatoes 4 ounces cream cheese, softened 1/4 cup sour cream 1/4 cup medium yellow onion, finely chopped 1 cup shredded cheese (I used Colby Jack) 5 slices cooked bacon (broken into pieces) 1/4 teaspoon salt 1/2 cup milk 1 ounce package dry ranch dressing mix 4 green onions, finely chopped Wash and
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1 package Birds Eye® Steamfresh® Premium Selects Whole Green Beans, (12 oz.) (cooked according to package directions) 1 Tbsp. hoisin sauce 1 Tbsp. rice wine vinegar 1 tsp. brown sugar 1 tsp. sesame seeds 1/4 tsp. crushed red pepper flakes 1 Tbsp. Soy Sauce 1 Tbsp. Garlic In a skillet over medium heat, toss green
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1 bag prepared coleslaw mix 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice Mix all ingredients together and pour over coleslaw. Refrigerate several hours or overnight before serving.

1 can cream style corn 1 can whole kernel corn (drained) 1 package Jiffy corn muffin mix 1 cup sour cream 3 large eggs 1 stick butter 1/2 cup Miracle Whip 1 cup shredded cheddar cheese Mix all ingredients together except the cheese. Pour in greased casserole dish and bake at 375 degrees for 60
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1 cup butter 2 cups chopped onion 2 cups chopped celery ¼ cup parsley sprigs 16 ounces mushrooms (fresh or canned/drained) 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1 ½ tsp. salt 1 ½ tsp. sage 1 tsp. dried thyme ½ tsp. pepper ½ tsp. marjoram (optional) 3 ½ – 4 ½
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1 (10 3/4 oz.) can CAMPBELL’S® Cream of Mushroom Soup 3/4 cup milk 1/8 tsp. black pepper 2 (9 oz. each) pkgs. frozen cut green beans, thawed* 1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup
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1 pkg. (16 oz) frozen sliced carrots ¼ cup diced sweet onion 2 tablespoons butter 2 tablespoons brown sugar 1 teaspoon salt Cook carrots according to package directions (I just steam mine in the microwave for about 8-9 minutes). In a medium skillet, sauté onion in butter until translucent. Add brown sugar and salt; cook
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2 (20 ounce) packages frozen corn kernels 1 cup whipping cream 1 cup milk 1 teaspoon salt 2 teaspoons sugar 1/8 teaspoon white pepper 2 Tablespoons melted butter 2 Tablespoons flour Combine frozen corn kernels, whipping cream, milk, salt, sugar, and white pepper in a large pot and bring to a boil. Meanwhile, whisk together
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