More Cajun Thanksgiving Sides!

Now that we are getting ever so closer to Thanksgiving, I thought that I would post a few of my favorite vegetable side dishes that are a tradition at my house. It just wouldn't be Thanksgiving without them. The first is a wonderful dish that is on my table throughout the year and was served at my daughter's wedding, as well. First published from the River Road cookbook, by the Junior League of Baton Rouge, and adapted to my taste, it's divine blend of cream and spicy cheese will compliment everything you're serving, and have your guests begging for the recipe. Cest bon, cher!

Spinach Madeleine

2 pkg.'s frozen chopped spinach
4 tbs.'s butter
2 tbs.'s flour
1 small onion, chopped
1/2 cup half and half
1/2 cup spinach liquid
1/2 tsp. black pepper
1/2 tsp. each, celery salt and garlic salt
6 oz. Velveeta Mexican or Pepper Jack cheese, sliced into 1/4 inch cubes
1 tsp. Cajun seasoning
1 tsp. Worcestershire sauce

Cook spinach according to package directions. Drain and reserve liquid, and place spinach in a buttered casserole dish. In medium saucepan, on low heat, melt butter and saute onion until soft. Add flour, stirring until blended and smooth, but not brown. Slowly add half and half, spinach liquid, and Worcestershire sauce, stirring constantly, until smooth and thick. Add seasonings, and cheese and stir until cheese is melted. Combine with spinach and top with seasoned breadcrumbs and dot with butter. Bake @ 350 degrees for 30 minutes or until browned and bubbly.Divine! Serves 8 Enjoy!

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This second dish is an all time favorite, also, with a buttery taste that will have you going back for more! Le bon manger'!

 Cajun Corn Casserole

1/4 cup butter
1 can cream style corn
1 can whole kernel corn
1 tbs. sugar
2 eggs beaten
1 tsp. salt
1/2 cayenne pepper
1/2 cup water
1 6 oz. pkg. Mexican cornbread mix

 

Melt butter in small saucepan. In large bowl, combine melted butter, corn, sugar, eggs, salt and pepper, water and cornbread mix and blend well. Spoon into a 9 by 13 inch baking dish and bake @ 350 degrees for 40 minutes. Serves 8 Bon appetit!