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McClellan: Side dishes for a delicious Thanksgiving

By Barbara McClellan
Nov. 22, 2017 at 4 a.m.


I almost made you an offer and then when I thought about the ramifications involved, I decided to apologize instead.

Yes, the Pumpkin Pie Cake last week should have had two cups cream or milk instead of three. At first I was going to say that I would come to your house and eat all the mess that you ended up with, and remake the recipe for you. Since we attended four pot-luck dinners this week and I gained at least 1 pound at each one, I decided that I will beg your forgiveness and try to do better for the next few years of writing.

There is no doubt you know that this is Thanksgiving week. I love this holiday because it involves — for those of us who are fortunate — family, food and much for which to be thankful. The only thing I am tired of this week is having "Black Friday" every single day, it seems. Let's talk turkey or what goes with it.

Every time I read (or make) a recipe from a friend, it brings that person to mind. Many years ago a group of us would get together each week to watch a TV show; I think it was "Friends." We would each bring a dish, and would enjoy our dinner, but even more the company of friends.

Mike and Mary moved away from Longview about 20 years ago. I think of them so often and the wonderful times we had together working on theater productions and at our "Friends" dinners. This salad was one of our favorites.

McLardy Fruit Salad

  • 2 cans (15 ounces each) chunky mixed fruit

  • 1 can (20 ounces) pineapple chunks, in natural juice

  • 2 bananas, sliced

  • 2 kiwi, peeled and sliced

  • 1/2 cup maraschino cherries, drained and blotted dry with a paper towel

  • 1 small package instant pudding, vanilla, lemon or pistachio (may use sugar-free)

Drain fruits and reserve juices, except cherry juice. Mix dry pudding mix with juices, and add fruits. Chill before serving. There are variations of this: you may add chopped pecans or walnuts, and an 8 ounce container of slightly thawed frozen topping-like Cool Whip. Makes about 10-12 servings.

Fresh green beans are so much better than canned. This is an easy, heart-healthy green bean recipe.

Green Beans with Almonds

  • 2 tablespoons olive oil

  • 1 clove (or more) garlic, minced

  • 1/3 cup slivered almonds

  • 1 1/2 pounds green beans, trimmed and snapped

  • 1 teaspoon salt

Steam the green beans until tender crisp, about 8-10 minutes. Set aside.

Heat the oil in a deep skillet. Add the garlic and almonds, and stir over medium heat until the almonds are slightly golden. Toss in the green beans and salt, and cook until the beans are heated through. Makes about 4-5 servings.

— Barbara Richardson McClellan is a longtime food columnist and has written three self-published cook books. Her column appears in the News-Journal's Taste section each Wednesday. Write her at bayrm12@gmail.com or in the care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.

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