I know, Canadian Thanksgiving is well past, but I needed some recovery time, thank you very much. And these recipes work well for Christmas, or even a big Sunday dinner for a large family.

Besides, I’m actually writing this post in the past, so that I can, in future, reflect on what might be. If that makes sense to you, I think you need to see my therapist. She doesn’t believe me.

There are a few things that I just can’t get past for my own table, despite having the opposite while growing up…

Cranberry jelly. NOT sauce. Actually, what is called cranberry jelly is quite often more jam-like in texture and taste, but either way, there are NO berries! Sacrilege, I know, but I can’t stand the berries. Also, the can is the best jelly mold ever. hehehe

Green beans aren’t a salad food. They’re meant to be hot vegetable sides, but not at Thanksgiving or Christmas. Easter, maybe. Birthdays, definitely. If we could have fresh green and yellow beans every Sunday night from now until Otherworld, I’d be flyin’.

If you don’t want pie, don’t have pie. Geez. Just because it’s legendarily passed down, generation to generation, that your family has always had pumpkin and apple pie at Thanksgiving, doesn’t mean you have to. I strongly suggest keeping the pumpkin theme though, see below.

Okay, so I have a few things that have become staples to our family holiday meals. We’re small (there’s three of us), so there will be lots of leftovers to consider for later recipes.

My picture-perfect, ideal Thanksgiving includes the following:

Turkey
Stuffing
Mashed potatoes (whipped w/butter, preferably)
Broccoli/cauliflower bake
Butternut squash
Brussel sprouts
Salads
Pumpkin dessert (pie, pudding, loaf, cheesecake, ice cream – as long as it’s pumpkin)

So, for my recipe post this round, it’s the salads. Mmmm… almost a dessert, this first one!

Watergate Salad
(the only way I’ll ever eat pistachio anything…)

Stir together pudding mix, pineapple w/juice, marshmallows and coconut in a large bowl. Fold in Cool Whip, and refrigerate for at least 1 hour. Garnish with toasted coconut or chopped walnuts.

(I’ve also used a small can of mandarin oranges, drained, as well as the pineapple. Lovely blend of tastes!)

Cucumber Pickle Salad

Boil vinegar, sugar and salt for 3 minutes, set aside to cool. When quite cool, pour over vegetables and refrigerate for at least 24 hours before eating. Will keep for several months.

Pumpkin Pudding

Heat oven to 350°. Spray or lightly grease a 1 1/2-quart casserole.

Combine all ingredients in a large bowl whisk until well blended. Pour into the casserole and bake for about an hour, or until a knife poked in the center comes out clean.

Serve with Cool Whip.