All of Iowa has had some dreary weather lately along with some much needed rain. It is nice to finally see some rainy days. Hopefully, it is giving our area farmers much-needed time to get caught up on other farm duties and to rest a bit more.

Because the holidays are approaching, now is a good time to decide on holiday menus. Planning ahead, I have found, makes for less stress later. Afterall, the holiday is a time to enjoy family, not worry about what to prepare.

Corn Bake

I have made this dish many times over the years for Christmas and Thanksgiving and our family always enjoys it. I always double this recipe and put it in a larger casserole dish. Needless to say, there is usually none left for leftovers. If you want to add some crushed crackers over the top that is an option as well.

Ingredients

1 can creamed corn

1 can whole corn (juice and all)

2 eggs

1 stick soft butter

1 box or bagged corn muffin mix

Instructions

Preheat oven to 375 degrees. Put all ingredients in a large bowl. Mix together and pour into a greased 8-inch-by-8-inch casserole pan. Bake for 45 minutes. When done, the top will be golden and edges will be slightly cracked. Middle should be firm to the touch.

Watergate Salad

I have served Watergate Salad many times over the years. It is an easy recipe to prepare. If you are wondering how this recipe got its name, I decided to check it out. Online it says that the salad became popular during and after the Watergate scandal. It is also known as Pistachio Salad, Green Fluff, and Funeral Salad. I assume it was also taken to funeral luncheons.

Ingredients

1 package instant pistachio pudding mix

1/2 cup milk

1 can crushed pineapple, drained

1 cup mini marshmallows

1/2 cup chopped nuts

1 (9-ounce) container Cool Whip

Instructions

Mix pudding and milk. Mix the rest of the ingredients. Refrigerate until ready to serve.

Hash Brown Casserole

We all love this recipe. To save time before the holidays, I have prepared this in a crockpot the day before and it works very nicely. I have also used the crockpot liners, which saves a lot of messy clean up time later. If you put it in your refrigerator overnight, be sure to allow extra time for baking. When using the crockpot, I let it cook for 4 hours on high for the first hour and then medium for the remainder of the time. Stir occasionally.

Ingredients

3-pound bag hash browns

1 (8-ounce) carton sour cream

1 stick margarine

2 cans cream of celery soup

2 cans cream of potato soup

1/2 cup chopped onion

1 cup milk

1 cup shredded cheddar cheese

Salt and pepper to taste.

Instructions

Melt butter. Add this to the sour cream, soups and milk together in a bowl. In a large bowl, mix hash browns, onion, shredded cheese, salt and pepper together. Pour the soup mixture over the hashbrowns and other ingredients and mix well. Press into a greased 9-by-13-inch pan. Bake for 1 1/2 hours at 350 degrees.

Pumpkin Dessert

Thanksgiving is the perfect time for “anything” pumpkin and, to me, it doesn’t seem complete without it. This pumpkin recipe takes some extra time, so my recommendation would be to make it a day or two before your family gathering. I am sure your family will enjoy this recipe.

Crust Ingredients

1 cup flour

1/2 cup oatmeal

1/2 cup brown sugar

Filling Ingredients

1 (16-ounce) can pumpkin

1 (13-ounce) can evaporated milk

2 eggs

1/4 teaspoon ginger

3/4 cup sugar

1/2 cup salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon cloves

2 teaspoons butter

Topping Ingredients

1/2 cup chopped pecans

1/2 cup brown sugar

2 teaspoons butter

Instructions

Mix crust ingredients until crumbly, press into a 9-by-13-inch pan. Bake at 350 degrees for 12 to 15 minutes. Mix filling ingredients together; beat until smooth. Pour filling over the crust. Bake at 350 degrees for 20 minutes. Mix topping ingredients together. Sprinkle over filling. Bake for an additional 15 to 20 minutes until set.

Loretta’s Helpful Tips

1. When preparing a roast, place dry onion soup mix in the bottom of your roaster pan. After removing the roast, add one can of mushroom soup and you will have a good brown gravy.

2. To keep celery crisp, store it in water in the refrigerator in a closed container. It will keep for weeks.

Loretta Krahling is a columnist with over 38 years of newspaper experience. Have any favorite recipes or tips you would like to share?