thanksgiving sides?

Question

i need a refreshing side dish..i got veggies,mash pots,bread,stuffing,cranberry jelly. but i want somthing to serve chilled i dont no what to make. got any ideas?? im trying to plain ahead of time so i know what i need to get at the store before the crazy shopping.i hate it when you go in a store and people are trying to run over you. lol

i forgot ..ive already go yams,and i have to make somthing my husband can eat..he cant eat cabbage/spinach..somthing refreshing like with fruit or somthing

Answer 1

OK..then I would go with an ambrosia salad...

INGREDIENTS
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
3 1/2 cups frozen whipped topping, thawed
2 cups shredded coconut
2 cups miniature marshmallows
1/2 cup milk
1 cup maraschino cherries
DIRECTIONS
In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
Mix together well and chill 1 hour before serving. Garnish with cherries.

Answer 2

I have a jello receipe that is awsome (well to my family anyways). I am not a big jello fan but I just love this receipe...
Jello Surprise
1 (family size) large box raspberry jello and 1 small box
1 can of raspberries with light syrup
1 can of crushed pineapple
1 box of cream cheese
1 small container of sour cream
1 cup of sugar
1 cup finely crushed pecans
Make jello according to box, instead of using all water to make the jello use the juice from the raspberries and pineapple to substitute some of the water. Pour into a bundt pan or a 2-3 in deep rectangular cake pan. Pour in the raspberries and the pineapple, even them out. Sprinkle in the pecans. Place in fridge with plastic wrap over it over night. Mix the 1/2 sour cream, cream cheese and sugar together. Add more sour cream by the tablespoon till the right consistency and taste. Spread over the top of the jello and spinkle with pecans. Serve immediatley!!! Enjoy!

Answer 3

I have got the greatest recipe for a cranberry salad from an ex mother-in-law. Whenever I take it somewhere I am always asked for the recipe & several people have told me that it's the best holiday salad they've ever had & they now have it every Thanksgiving & Christmas. If you're interested just add a comment to your question & I'll give it you the recipe. An added plus is that you make it the day before.

Answer 4

This suppose to be s salad, my family eats it as a dessert.Take 1-carton cool whip--1-small carton cottage cheese--1-can crushed pineapples(drained)---1 pkg.jello(any kind)---1-basket fresh(or frozen) blueberries.Mix well and put in the fridge the day before.Stir when you are going to serve.I use all the fat-free and sugar free jello(daughters a diabetic)Everyone likes it because it's lite.Happy Thanksgiving...

Answer 5

How about a watermelon bowl like everyone makes in the summer. It is chilled, fresh, light and crisp. If you can't find the whole melon, just put all the fruit in a big bowl. I have a niece who makes one every year for Christmas, or a variation of it, and it is a nice change.

Answer 6

Easy fruit salad:
fresh strawberries, grapes, cantalope (if you can find), fresh peaches, pineapple, or whatever fruit you want and just add a can of peach pie filling.
Makes a great salad that everyone likes!

Answer 7

Our favorites are: - Un-stuffing (stuffing, yet not filled; comes out better cooked exterior the poultry). - candy potato casserole - Mashed potatoes - Cranberry sauce - eco-friendly bean & bell peppers sauteed with butter & garlic - Asparagus, roasted with butter & garlic those are continuously on the table yet regularly we % a one or 2 new and distinctive area dishes each and every 3 hundred and sixty 5 days. regularly this is in accordance with what's clean on the industry. in the previous we've carried out glazed carrots, broccoli with cheese, broccoli rabe (Italian kind), sauteed spinache and all sorts of squash.

Answer 8

Fruit salad, large can of fruit cocktail, drained. Mix with Cool-Whip and chopped Walnuts.

Sliced apples mixed with mayo and chopped walnuts.

Happy T-Day

Answer 9

Heavenly Pineapple Salad

1 (3 oz.) pkg Lemon Jello
3/4 cup pineapple juice
1 Tbsp. Lemon juice
1½ c. crushed Pineapple, drained
1 cup sharp cheddar cheese, shredded
1 cup heavy whipping cream

Dissolve jello in 1 cup boiling water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in shredded cheese, pineapple, and whipped cream. Pour into 1 1/2 qt. mold and chill until set. Unmold on bed of greens. I used a 9x9 pyrex dish.
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Green Goddess Gelatin Salad

1 (28 oz.) can crushed pineapple, drained, reserve juice
1 (8 oz.) pkg. cream cheese, softened
2 envelopes lime Jello
1 pint heavy whipping cream
2 tbs. cider vinegar

Place pineapple in large bowl; set aside. In meduim bowl, add Jello powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add vinegar. Let pre-set in freezer for a few minutes. With electric mixer, combine cream cheese and crushed pineapple. Add Jello mixture; mix until smooth. In separate bowl, whip the cream until it holds soft peaks. Gently fold whipped cream into Jello mixture. Transfer to a pretty bowl and refrigerate at least 4 hours or until set, preferably overnight.
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Endive, Pear & Roquefort Salad

4 to 6 heads of Belgian endive
1½ Tbsp. Champagne vinegar or white wine vinegar
3/4 tsp Dijon mustard
1 egg yolk, at room temperature
3/4 teaspoon kosher salt
½ tsp freshly ground black pepper
6 Tbsp. good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
¼ lb. good Roquefort (blue) cheese
½ cup toasted walnut halves

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

--Ina Garten, Food Network
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You may also consider deviled eggs, pimiento-cheese stuffed celery sticks, stuffed cherry tomatoes, or pear halves (fresh rinsed w/ lemon jc, or canned, and topped w/ a dollop of mayo and shredded cheddar cheese)

Answer 10

i have to go with the first answer, ambrosia. we have it every year, it is the best stuff ever. simple, too. easy thing to have a kid throw together.