Taste and See that the Lord is Good - Recipes for celebration

by Barbara Latta

Our eyes are on the holiday season and meal planning and hostess duties are in full swing. Thanksgiving is upon us with Christmas following close behind.

Recipe boxes and cookbooks are being opened as we peruse the ingredients and directions for dishes we may only prepare during this special time.

God has blessed America with prosperity and freedom. As we enjoy this day, may we remember what Psalm 34:8 tells us, Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him. He does abundantly supply our every need when we depend upon His provision.

He also gave us taste buds for tasting and the ability to make food eye appealing because he wanted us to enjoy the bounty He supplies.

I would like to share some of my favorite recipes with you and hope it will add to your collection, not only at holiday time, but all throughout the year.

Potato Casserole

6-8 medium to large potatoes – skins on or one package of shredded hash brown potatoes

1 onion – chopped

1 16 oz. container of sour cream*

1 can cream of mushroom, celery or chicken soup

1 stick butter or margarine, softened

2 cups grated cheddar cheese

If using fresh potatoes, boil until done, then cool, peel and grate. Place grated potatoes or frozen hash browns in a greased casserole dish. Salt and pepper to taste. Mix the remaining ingredients and pour over the potatoes. Bake at 350° 45 minutes or until browned and bubbly.

*I usually only use about ¾ of the container of sour cream, but if you want more creaminess, you can use it all.

Marshmallow Cream Fudge

1 jar marshmallow cream (7 ½ - 13 oz jar)

1 ½ cups sugar

2/3 cup evaporated milk

¼ cup butter or margarine

¼ tsp. salt

12 oz. semi-sweet chocolate chips

½ cup chopped nuts

1 tsp. vanilla extract

In a medium saucepan combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil*, stirring constantly over medium heat. Boil 5 minutes continuing to stir. Remove from heat and add chocolate chips, stirring until melted. Add nuts and vanilla. Pour into a foil-lined 8” square pan and refrigerate until firm.

*Time this for exactly 5 minutes. Too short and it won’t get firm, and too long will make it too sugary. Don’t start timing until it starts to boil.

Orange Jello Salad

1 8 oz. container of frozen whipped topping

1 8 oz. container cottage cheese

1 small package orange gelatin

1 can mandarin oranges, drained

Stir the frozen topping, cottage cheese and gelatin until well mixed. Add the oranges and fold in carefully to prevent breaking them up. Pour into a bowl, garnish the top with more oranges and refrigerate.

I hope you enjoy these recipes and that your Thanksgiving celebration will be one of joy and gratitude as you celebrate with family or friends.

Please feel free to share some of your favorite recipes in the comments section.

Happy Thanksgiving!

Recipes for a Thanksgiving celebration (click to tweet)