Super simple macaroni and cheese to make without having to make a white sauce! Everyone loves my Mac & Cheese this is a Holiday Dinner must have.

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MACARONI AND CHEESE

Ingredients:
5 cups cooked elbow macaroni (approximate) 4 cups uncooked)
4 Tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (low fat milk alters the texture!)
1 can evaporated milk
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika

Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Mix macaroni, butter, salt, pepper, 1 cup sharp cheese, 4  cups cheddar cheese, taste test time add more salt and pepper as needed. pour into a 9 x 13 pan or 3 quart casserole dish.
Mix eggs and milk in a bowl and then gently stir into macaroni mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add 1 cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.

 

Green Bean Casserole

This is always served for Thanksgiving Dinner, everyone just loves this casserole.

Green Bean Casserole

2 (10 3/4-ounce) can Campbell's Condensed Golden Cream of Mushroom Soup
1 cup milk
2 teaspoon soy sauce
Dash ground black pepper
4 cans cut green beans (drained)
1 Large French's French Fried Onions

1. Mix soup, milk, soy, black pepper, beans and  2/3 fried onions in bowl and pour into  13 x 9 pan or 3 -quart casserole dish.
2. Bake at 350°F (175°C) for 45 minutes
3. Stir. Sprinkle with remaining fried onions on top and  Bake 10 minutes.

Makes 12 servings

TIP: Use 2 (16 to 20-ounce) bag frozen green beans, 4 (9-ounce) packages frozen green beans or 3 pounds fresh green beans for this recipe

Cleaning and Preparing Fresh Green Beans:

Wash fresh green beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again.

Break off the end (the top and tail) as you wash them. Leave whole or cut into desired lengths. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. The recipes I will post next will use can string beans, I just wanted everyone to know how to prepare fresh sting beans.

I am featuring my family traditional Thanksgiving Dinner recipe for our vegetable side dishes featuring fresh greens and string beans and a traditional Green Bean casserole for my daughter it her favorite

Today let's talk Greens,

 COLLARDS GREENS

Ingredients
1 pound smoked turkey tails
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar (artificial sweeteners)
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste

Preparation:
In an extra large pot, bring smoked turkey tails and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 30 hour.

Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.

Increase the heat under the smoked turkey tails to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.

Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
smoked turkey tails and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.

*wash your pre-washed greens just one time, yes they need to be washed because no respectful soul sister would just dump a bag in the pot.
** If it need a little salt, this is the time to add the salt.

. Candied yams are a staple of Thanksgiving dinners everywhere, Let's get cookin'

This is one of my grand kids favorite dish for the holidays. After the Yam or cooked, I place them  into a 9 x 13 inch pan and Sprinkle  1 (10.5 ounce) package miniature marshmallows over the top and bake at 350 degrees F (175 degrees C) about 10 minutes until golden brown and serve warm. 

CANDIED YAMS

Ingredients:
5 pounds yams (or sweet potatoes), peeled and cut into large bite-sized chunks
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice
DO NOT ADD WATER

Directions
In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

Tip:
If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.
DO NOT ADD WATER