Thanksgiving Retro Recipes

7 Nov

Thanksgiving is just around the corner, which means it’s time to share great food with the people you love most.  Alas, another perfect opportunity to cook up some retro recipes in your dream kitchen!

The Northstar Model 1947 36-inch 6-burner range will be your best friend during the holiday season. You’ll be able to multitask in style, while cutting your cooking time in half! Six burners, a self-cleaning true-convection oven, and a storage drawer, make this range unstoppable.

We know each family has their own turkey tradition, so we’re serving up some side dishes that will blow your mind.

Enjoy the holiday season, and try some of our favorite retro recipes.  Happy Thanksgiving from our family to yours.

happy-thanksgiving

 

Broccoli and Corn Casserole

Serves 10

Casserole:

1 16oz can creamed corn

1 10oz frozen chopped broccoli, cooked and drained well

1 beaten eggbroccoli-and-corn

½ cup Ritz cracker crumbs (about 12 crackers)

1 tbsp minced onion

2 tbsp margarine

½ tsp salt

Dash of pepper

Topping:

¼ cup Ritz cracker crumbs (about 6-8 crackers)

1 tbsp margarine

Squeeze all excess water from the chopped broccoli.  Mix all casserole ingredients together and pour into a casserole dish.  Sprinkle topping on top.  Bake uncovered at 350 degrees for 35-40 minutes.

 


Almond Asparagus

asparagusServes 10

1 lb fresh asparagus spears

2 tbsp butter

2-3 tbsp sliced or slivered almonds

1 cup sliced fresh mushrooms

2-4 tsp lemon juice

Cut fresh asparagus into 2 inch pieces.  Cook covered in a small amount of boiling water for 6-8 minutes until crisp/tender.  Drain and remove from pan.  In the same pan, melt butter, and add the almonds.  Cook and stir for 2-3 minutes.  Add mushrooms.  Cook and stir until tender.  Add lemon juice and asparagus.  Toss to coat the vegetables, heat through, and serve.

 

Frosted Cauliflower

Large head serves 8, small head serves 6

1 head cauliflowercauliflower

½ cup mayonnaise

1/3 cup grated Parmesan cheese

1 tbsp lemon juice

¼ dry mustard

1 ½ tsp dried parsley flakes

Steam the entire cauliflower head for about 15 minutes until it is crisp/tender. Blend the mayonnaise, Parmesan, lemon juice, dry mustard, and parsley flakes, then coat the cauliflower.  Bake for about 20 minutes at 350 degrees or until the frosting begins to brown.  Remove and serve whole.

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