Thanksgiving Side Dishes

Add these for a touch of traditional Southern charm!

Outdoor dining can be beautful, too.

Here are two dishes that would be at home on many Thanksgiving and Christmas tables in the South. Certainly ours.

Nana's Scalloped Oysters

1 qt. medium oysters

Milk

2 cups cracker crumbs

1/2 cup butter

Salt and pepper to taste

Drain oysters and add to the liquor enough milk to make 1 pint. Salt to taste and heat slowly.

Melt butter and add to cracker crumbs, add pepper to taste.

Layer oysters and crumbs in baking dish, topping with crumbs. Dot with butter and bake at 350 degrees about 30 min or until the edges of the oysters curl.

Aunt Martha’s Creamed Celery

3 cups sliced celery

1/4 cup slivered almonds

1/2 cup water chestnuts

5 Tbsp. butter or margarine

3 Tbsp. flour

1 cup chicken broth

1/2 cup mushrooms

1/2 cup Parmesan cheese

1/2 cup bread crumbs

3/4 cup half and half

Parboil celery for 5 min. Drain, put in casserole with almonds and water chestnuts. Make white sauce with butter, flour, broth, and cream. Add mushrooms to sauce. Pour over celery mixture. Sprinkle bread crumbs over casserole, dot with butter, and top with Parmesan cheese. Bake at 350 degrees until bubbly.