Our Favorite Thanksgiving Recipes

The holiday season is right around the corner!  Start preheating your ovens because it’s time for gatherings with family and friends around the table eating delicous comfort food.  Check out the Veluxe team’s favorite Thanksgiving recipes!


This is Susanna’s godmother’s recipe.  She is from Oklahoma – and she is the most elegant and gracious yet also down-home hostess.  She makes the most amazing cheese grits and bacon wrapped crackers and serves them on silver platters.

Cheese Grits

Serves 15

6 cups of water

2 teaspoons of salt

1½ cups of Quick (NOT instant) grits

1½ sticks of butter

12 ounces of Light Velveeta Cheese

½ teaspoon of garlic salt

3 eggs – put them in a measuring cup and fill with enough 2% milk to bring it up to 1 and ¼ cups. Stir with fork

8 ounces of Kraft Cracker Barrel cheese grated to use later.

 

Bring water to a boil.  Add the salt, and then gradually stir in the grits with a wooden spoon.  Cook for 2-3 minutes, stirring constantly.  When the grits are cooked, turn down heat and add butter, cheese, and garlic powder.  When the butter and cheese have melted, slowly add the milk/egg mixture, stirring constantly.  Immediately pour into a buttered 9 x 13 Pyrex dish and set it aside to cool.  Then cover with plastic wrap and refrigerate until you’re ready to reheat it for serving.

When ready to serve, let grits get to room temperature.  Preheat oven to 350°.  Remove plastic wrap and cover with foil.  Heat for 25-30 minutes.  Remove foil, spread the top with the grated cheese and heat for another 15-20 minutes, until bubbly.

Susanna


Sour Cream Potatoes

Serves 16

5 ½ cups of Instant Potato Buds

4 2/3 cups of water

1 2/3 cups of milk

8 oz of cream cheese (regular and softened)

16 oz of sour cream

10 shakes of garlic powder (shake into water)

1 ½ teaspoon of salt

1 tablespoon of minced onion

½ stick of melted butter

 

Boil water, shake in garlic powder then add milk.  Follow recipe on Potato box.

Add potato buds, cream cheese, minced onion and salt.  Beat with a spoon, (add water and milk as necessary to make very soft if making day before).  Pour into 3 qt casserole and refrigerate.  Before heating, pour melted butter on top and sprinkle with paprika and chives.  Bake at 300° for about an hour, until lightly browned.

Karen


Green Bean Casserole

Serves 12

5 bags of frozen French cut green beans

2 cans of Campbell cream of mushroom soup

Milk

1 large can of French fried onion rings

1 small can of French fried onion rings

1 teaspoon of Light Soy Sauce

Salt and pepper to taste

 

Prepare green beans as directed.  Drain and let sit.

In a separate bowl, pour in cans of soup and a can of milk.  Whisk till creamy.  Add salt, pepper, soy sauce.  Mix thoroughly.  Add in large can of crushed French fried onion rings.  Pour mixture over green beans and put in casserole dish.  Bake at 350° for 30 minutes adding small can of crushed onion rings to top of casserole for last 5 minutes.

Sarah  

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