Paula Deen's Corn Casserole

This is a great addition to a Thanksgiving meal...it's very easy to prepare but quite delicious!!

Ingredients

1. • 1 (15 1/4-ounce) can whole kernel corn, drained
   • 1 (14 3/4-ounce) can cream-style corn
   • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
   • 1 cup sour cream
   • 1/2 stick butter, melted
   • 1 to 1 1/2 cups shredded Cheddar

PREPARATION

1. 1. Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Thanksgiving Cranberry & Pineapple Salad

My folks love cranberry (as a lot of us Southern folk do) with their turkey and chicken, so instead of serving the plain old canned cranberry sauce, we pretty it up a bit...

Ingredients:
1 box red jello (cranberry, strawberry, raspberry...)
1 can gelled cranberry sauce
1 can crushed pineapples
* chopped walnuts if desired
* miniature marshmallows if desired
 
*we usually leave these out...makes it too much like a dessert :-)

Instructions:
Dump the cranberry sauce into a saucepan and heat on low to melt and liquify. Add the jello and about half the called for water and stir until smooth. Empty the pineapples into a pretty serving bowl (don't bother to drain) and pour the cranberry and jello mixture into the bowl, stirring to mix. Refrigerate for a few hours or overnight and serve as a garnish for your turkey...it is really a very tasty salad even without a turkey!