Three Thanksgiving Favorites

I thought I would share three of my favorite Thanksgiving recipes this month.

Foolproof Pastry (Pie Crust)--adapted by my mom from Sister Wahlgren's recipe.

6 C. flour
3/4 C. sugar
3 tsp. salt
2 1/2 C. shortening
1 egg
3/4 C. water
1 T. vinegar

Combine flour, sugar, and salt.  Cut in shortening.  In a separate bowl, whisk together egg, water and vinegar.  Pour wet ingredients into dry ingredients.  Stir together until it forms into dough. 
Makes approx. 5 single crusts or 2 doubles and a single.

Yellow Squash Casserole--from my Great-Aunt Kate (Myrtle Chase's sister)

2-3 lbs. yellow squash
2 large carrots, grated
1 onion, chopped
1 C. sour cream
1 can (10 oz) cream of chicken soup
3/4 C. grated cheddar cheese
salt and pepper
8 oz herb and butter stuffing mix
1/2 C. melted butter or margarine

Cube squash and par-boil in small amount of water with onion and carrots about 10 minutes.  Drain if necessary.  Stir together sour cream, soup, cheese, salt and pepper.  Stir vegetables into sour cream mixture.  Brown stuffing in butter; place 1/2 in 9 x 13 pan.  Top with squash mixture and other 1/2 stuffing.  Bake at 350 for 20-30 minutes.

Green Bean Casserole (The Best Ever!)-- from Paula Deen

1/3 stick butter
1/2 C. diced onions
1/2 C. sliced fresh mushrooms
2 C. sliced green beans
3 C. chicken broth
1 can (10 3/4 oz.) cream of mushroom soup
1 can (2.8 oz) French-fried onions
Pinch House Seasoning (recipe follows)
1 C. grated cheddar cheese

Preheat oven to 350 degrees.
Melt butter in large skillet.  Saute onions and mushrooms in butter.  Boil green beans in chicken broth for 10 minutes and drain.  Add the green beans, mushroom soup, french-fried onions and House Seasoning, to taste, to the onion mixture.  Stir well.  Pour into a greased 1 1/2-quart baking dish.  Bake for 20 minutes, then top with the cheese and bake for 10 minutes longer, or until the casserole is hot and the cheese is melted.  I like to sprinkle a few more french-fried onions on top when I serve it.  Yum!

House Seasoning:
1 C. salt
1/4 C. black pepper
1/4 C.garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.