Out this way, a popular vegetable dish is:  Green Beans & Bacon

This may already be a common dish down round your way, Andrea, but I figured it couldn’t hurt to toss it out there.  Not sure what the ethnic background of this dish is, it may actually be Ulster-Scot & passed-down {up} via the Appalachian region…but I don’t really know.  Though we (immediate family) don’t eat much pork at all (personally I make a feast out of mashed potatoes, stuffing & yams alone) this is a surprisingly tasty veggie dish for Thanksgiving.  I’m the only one in this house who will eat it, & pretty much only on TG, but trust me:  It’s freakin yummy.  Although, probably not going to win you a blue ribbon in the sophistication or healthfood categories.  Recipe:

2 lbs. fresh or frozen green beans (or canned, whatever you dig), about one inch lengths • ½ lb. of bacon, diced (my mom uses a whole lb. but sheez!) • One large Vidalia onion (or anything you’ve got lying around), diced • one fat clove garlic, diced or crushed (whatever you can do) • (& again with this probably Scotch-Irish ethnic thing about only using) salt & black pepper to taste

Simmer or steam (your preference) green beans until tender • While beans are heating, pan brown the bacon • Separate bacon from bacon grease by pouring grease off into a sauce pan, & set bacon aside • Sauté onions in bacon grease until halfway to tender & transparent, then add garlic and cook until onions are tender • Pour off all excess bacon grease, & add onion/garlic mixture to bacon • Salt & pepper to taste & lightly stir-fry everything together. Dine.

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& one other offering…  yikes! good eatin….  (simple fare…but a meal in itself really)

If your mashed potatoes usually suck…or if an alternative is happenin, try this way of preparing them that has been in my family forever & called “Champ” (no clue why it’s called Champ)

About 8 Big russet baking potatoes (double it/triple it however need be), unpeeled • one small bunch scallions • 1½ cups milk • half a stick o butter (or to taste) • salt & pepper (I personally like to add fresh basil & cracked pepper & even sometimes curry season but these old tribal recipes always seem to be seasoned with salt & black pepper, go figure.)

Scrub potatoes (peels on), halve them, put ‘em in a soup pot, cover with water & bring to a boil, cook until they can be pierced with a fork • Chop scallions fine (using both the bulbs & the stems) • in a saucepan, combine scallions and milk & bring to a boil, then lower heat & simmer for about 3 minutes stirring constantly • Take off heat, lie butter stick in center of mixture, cover & let stand • Peel & partially mash potatoes in large bowl, add scallion/milk/butter mixture, salt & pepper and mash/electric mixer until smooth.  Dine.

…cheers