Let’s talk about Thanksgiving

Kyle’s Kitchen

Do you have appetizers at Thanksgiving? We always do. Sister-inlaw, Christine, always makes her queso with her homemade salsa. We now call it her Traditional Thanksgiving Queso. There is always a veggie and dip tray. Sister- in-law, Noelia, sometimes makes her delicious guacamole which we all enjoy, but she is in charge of the turkey, gravy and rolls so we forgive her if she doesn’t bring it. A charcuterie board is another popular choice. Christine’s salsa is what makes the queso so good because the only other ingredient is Velveeta cheese.

Christine’s Salsa

1 can of tomato sauce or 2 (8 oz) cans 2 jalapenos (can roast them for a different flavor) Half an onion 2 garlic cloves 1 tsp oregano Salt and pepper to taste Fresh cilantro if you have it Dash of cumin Throw in a blender and blend to lumpy consistency. —kwc— Here’s an alternative to green bean casserole if you’re not a fan. I can take it or leave it.

Artichoke Casserole 3 cans French-cut green beans 2 cans quartered artichoke hearts 1 cup chopped onion 4 tbsp minced garlic 2 cups Italian seasoned breadcrumbs 8 ounces grated Parmesan cheese 8 ounces shredded mozzarella cheese Salt and pepper, to taste Garlic powder, to taste 1/2 cup olive oil Preheat oven to 400 degrees.

Spray a 13×9 pan with cooking spray.

Drain the green beans and the artichoke hearts. If desired, chop the artichoke hearts into smaller pieces.

In a large bowl, mix the green beans, artichoke hearts, onion, garlic, Parmesan, mozzarella, and breadcrumbs and season with salt, pepper, and garlic powder to taste.

Pour into prepared pan and drizzle the olive oil evenly over the top.

Cover with aluminum foil and bake for 30 minutes. Uncover after 30 minutes and bake for an additional 15 minutes. —kwc— I was trying to think of some different sides for Thanksgiving and ran across this recipe. Sounds like it would be good with turkey.

Old School Squash Casserole

6 tbsp unsalted butter, divided 3 lbs. yellow squash, sliced 1/4-inch thick (from five medium squash) 1 medium-size yellow onion, chopped (about 1-1/2 cups) 2 tsp kosher salt, divided 2 large eggs, lightly beaten 1 (8-oz.) container sour cream 4 oz. sharp cheddar cheese, shredded (about 1 cup) 2 oz. Swiss cheese, shredded (about 1/2 cup) 1/2 cup mayonnaise 2 tsp chopped fresh thyme 1/2 tsp black pepper 2 sleeves round buttery crackers (such as Ritz), coarsely crushed 1 oz. Parmesan cheese, shredded (about 1/4 cup) Preheat oven to 350. Grease an 2-quart baking dish with cooking spray.

Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

Stir together eggs, sour cream, Cheddar and Swiss chee se s, mayonnai se, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 2-quart baking dish.

Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on high until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined. Sprinkle topping over casserole.

Bake in preheated oven until golden brown, about 20 minutes.