Happy Thanksgiving! By now your meal is probably in the making. I have several mouth-watering side dishes that would be delicious to accompany your turkey or ham. I hope you will find one that becomes a favorite. If you have already planned all of your meal, maybe the Pecan Cranberry Salad, Home-For-Christmas Fruit Bake or Squash Dressing, etc. will spice up your leftovers.

If not then keep these recipes in your file to use during the Christmas Holiday.

PECAN CRANBERRY SALAD

1 (15-ounce) can crushed pineapple, drained, 1 cup of juice reserved

1 cup water

1 (3-ounce) package orange gelatin

1 (3-ounce) package cherry gelatin

1 (16-ounce) can whole-berry cranberry sauce

1 (6-ounce) can frozen orange juice concentrate

1 cup chopped pecans or walnuts

1/2 cup chopped celery (optional)

Spray a 6-cup mold with non-stick cooking spray.

Combine reserved pineapple juice and water in a small saucepan; bring to a boil and remove from heat. Pour juice mixture into a large bowl and add gelatins; stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts, and celery, and mix well. Pour gelatin mixture into mold and refrigerate until firm.

Makes 12 servings.

From: Cooking With Paula Deen Magazine

SQUASH DRESSING

2 cups sliced yellow squash, cooked and drained

2 cups crumbled corn bread

1 (10.75-ounce) can cream of chicken soup

1 cup chopped onion

1/2 cup (1 stick) butter, melted

3 large eggs, lightly beaten

1/2 teaspoon ground sage

Preheat oven to 350 degrees F. Grease a 1-1/2-quart baking dish.

In a medium bowl, combine all ingredients, stirring well. Pour into prepared baking dish.

Bake 40 minutes, or until set.

Makes 6 servings.

HOME-FOR-CHRISTMAS FRUIT BAKE

1 medium apple, peeled and thinly sliced

1 teaspoon lemon juice

1 can (20 ounces) pineapple chunks

1 can (29 ounces) peach halves, drained

1 can (29 ounces) pear halves, drained

1 jar (6 ounces) maraschino cherries, drained

1/2 cup pecan halves

1/3 cup packed brown sugar

1 tablespoon butter

1 teaspoon ground cinnamon

Toss apple slices with lemon juice. Arrange in a greased 2-1/2 quart baking dish. Drain pineapple, reserving 1/4 cup juice.

Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside.

In a small saucepan, combine brown sugar; butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit.

Bake, uncovered, at 325 degrees for 45 minutes or until apples are tender. Serve warm.

Yield: 12-14 servings.

From: Taste of Home Best Holiday Recipes Cookbook

GREEN BEAN CASSEROLE

1/2 cup (1 stick) butter

1 small onion, chopped

1 (8-ounce) package fresh mushrooms, sliced

1/4 cup all-purpose flour

1-1/2 cups milk

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 teaspoon salt

1 teaspoon ground black pepper

2 (28-ounce) cans French-style green beans, drained

2 cups French fried onions

Preheat to 350 degrees F.

Lightly grease a 2-1/2 quart baking dish.

In a large skillet, melt butter over medium heat; add onion and mushrooms, and cook 5 minutes. Stir in flour, and cook 2 minutes stirring constantly. Gradually stir in milk, and cook 2 to 3 minutes, or until mixture thickens. Stir in next 5 ingredients; and spoon into prepared baking dish. Bake 25 minutes, sprinkle with French fried onions, and bake 15 minutes, or until hot and bubbly.

Makes 10 to 12 servings.

From: Cooking With Paula Deen Magazine; Submitted by: Rosie Coffey, Lexington, Ky.

SWEET POTATO BAKE

3 cups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

1/3 cup butter melted

2 large eggs

I teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup heavy cream, half-and-half, or whole milk

Topping (recipe follows)

Preheat oven to 325 degrees F. Grease a 2-quart baking dish.

Mix all ingredients together except for cream. Beat at medium speed with electric mixer until smooth. Add cream; mix well. Pour into prepared dish. Add Topping.

Bake 25 to 30 minutes

TOPPING

1 cup firmly packed brown sugar

1 cup walnuts, chopped

1/3 cup all-purpose flour

3 tablespoons butter, melted

Mix together with forks; sprinkle over top of casserole.

From: Cooking With Paula Deen Magazine

HARVARD BEETS

3 cans (15 ounces each) whole beets

2 tablespoons whole cloves

1 cup sugar

1 cup white vinegar

3 tablespoons vegetable oil

3 tablespoons ketchup

1/8 teaspoon salt

3 tablespoons cornstarch

1 teaspoon vanilla extract

Drain beets, reserving 1-1/2 cups juice. Cut beets into wedges; set juice and beets aside. Place the cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.

In a large saucepan, combine the sugar, vinegar, oil, ketchup and salt. Add spice bag; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard spice bag.

In a small bowl, combine cornstarch and reserved beet juice until smooth. Stir into sugar mixture. Bring to a boil; cool for two minutes or until thickened. Add beets and vanilla, heat through.

Yields 6-8 servings

From: Taste of Home, 2004 Annual Recipes Cookbook

Joan Asher Cawood is a noted cook and guest columnist for The Daily News