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Thanksgiving for Less
A Frugal, But Elegant Holiday
By Brenda Hyde
5 pounds potatoes
Milk or cream
Salt
4 tablespoons butter or margarine
Peel your potatoes, cut into chunks and place in large pan. Cover with water (two pans can be used if necessary). Boil until tender when poked with fork, about 20 to 30 minutes. Drain potatoes. Add the butter or margarine and season with salt. Add your milk or cream as you mix with electric mixer. Start with a cup and add until it is the consistency you desire.
Options: You can also mix in sour cream or cream cheese right before the milk, then mix. At the end you can add fresh chives and mix in with a wooden spoon.
3 cans French style green beans
2 garlic cloves, slivered thinly
2 tablespoons olive oil or margarine
Fresh sage, 3 to 4 leaves (optional)
Other fresh herbs
Heat your green beans until heated through. Drain well. In a large skillet heat oil or margarine. Add garlic and saut矬ightly about two minutes. At this point you can add the beans and heat through while stirring, then season with salt and pepper. If you have fresh herbs you can chop and add them in for 30 seconds before you add the beans. Sage works well, but so does basil, oregano or thyme. If you don't grow your own herbs, look in the produce section where they may sell bundles of many herbs.
4 cups crumbled cornbread
3 eggs, beaten
3 1/2 cups herb stuffing
3 cans chicken broth
1 onion, chopped fine
1 cup celery, chopped
1/2 teaspoon pepper
1 1/2 teaspoons salt
1 tablespoon poultry seasoning