Thanksgiving Planning

Carrot Souffle is nice and different:

CARROT SOUFFLE

2 c. carrots, cooked & mashed (loosely packed)
4 tbsp. butter
2 1/2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 eggs, separated

Melt butter. Add flour, salt and pepper. Add 3 slightly beaten egg yolks. Add carrots and mix.

Beat 3 egg whites until stiff and standing in peaks. Fold in carrot mixture.

Grease souffle dish and add mixture. Place dish in pan of hot water and bake in 350 degree oven for 30 to 40 minutes.

If eggs are small, and extra one may be added.
References :

Check out cooking.com or recipes.com lots of yummy veggie ideas. Martha Stewart has lots of hints on her site too.

Happy feasting!
Issy
References :

Blue Cheese Broccoli Casserole

3 cups broccoli florets, chopped
2 Tbsp. butter or margarine
2 Tbsp. flour
4 oz. cream cheese
1/2 cup blue cheese, crumbled
1 cup milk
1 1/2 cup crushed Ritz cracker crumbs
6 more Tbsp. butter or margarine, melted

Preheat oven to 350°. Steam or boil broccoli florets until just cooked, about 2-3 minutes; drain well. In a large saucepan melt 2 Tbsp. butter over medium-low heat.

Stir in flour. Add cream cheese, blue cheese and milk. Stir over heat until smooth. Stir in broccoli. Mix 6 Tbsp. melted butter with cracker crumbs until well combined. Stir in 1 cup of cracker mixture into broccoli mixture. Pour mixture into a casserole dish.

Bake covered for 15 minutes. Remove from oven and sprinkle top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes. Allow to cool for 10 minutes before serving.
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Brussels Sprouts with Chestnuts
Serving Size : 4

Dried chestnuts, available in specialty shops, make a good stand-in for fresh. Cook them in boiling water until tender and proceed with the recipe starting with Step 2. If you like, you may substitute frozen Brussels sprouts for the fresh. Make an "X" with a paring knife in the trimmed end of each sprout to ensure the centers are tender.

1 pound fresh chestnuts
1 pound Brussels sprouts, stem ends trimmed
2 teaspoons olive oil
2 scallions, thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon rosemary
1 teaspoon grated lemon zest
2 teaspoons cold unsalted butter

With sharp paring knife, cut an "X" into flat side of each chestnut. In large saucepan of boiling water, cook chestnuts 15 minutes until tender; drain. When cool enough to handle, peel and quarter chestnuts.

Meanwhile, in steamer, steam Brussels sprouts 7 minutes until tender; drain well. In large skillet, heat oil over low heat. Add scallions and garlic and cook 2 minutes until scallions are tender. Stir in chestnuts, Brussels sprouts, salt, and rosemary and cook until chestnuts and Brussels sprouts are piping hot.

Add lemon zest and 1/4 cup of water and bring to a boil. Remove from heat and swirl in butter.
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Squash Casserole
Serving Size : 8

2 lbs yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 1/2 tablespoons salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Preheat the oven to 350°. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.

Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.
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