Family Cookbook
Thanksgiving
Sides for the Thanksgiving table.
No. 1
Broccoli Casserole
from V.M. (Velvida) | oven — 350°F | bake — 25–30 min
Ingredients
- 2 boxes frozen chopped broccoli
- 8 oz Velveeta cheese, cubed
- 1 stick butter, melted
- 32 Ritz crackers, crushed
Instructions
- Cook broccoli and drain. Put in a buttered casserole dish.
- Arrange cubed Velveeta cheese on top of the broccoli.
- Mix the melted butter with the crushed Ritz crackers.
- Spread the cracker mixture on top of the cheese and broccoli.
- Bake at 350°F for 25–30 minutes.
Corrected via dictation from the recipe's owner after the handwriting proved too faded to read confidently on first pass.
No. 2
Sweet Potato Crunch
makes approx. 9"×9" pan | oven — 350°F | bake — 30–35 min | a Thanksgiving staple
Base
- 3 cups mashed sweet potatoes
- ½ teaspoon salt
- ½ stick butter, softened
- 1 teaspoon vanilla
- 1 cup sugar
- 3 eggs
- 1 small can evaporated milk
Topping
- 1 cup light brown sugar
- 1 stick butter (not melted)
- ⅓ cup self-rising flour
- 1 cup chopped pecans
Instructions
- Mix all base ingredients together and spread in a 9"×9" pan.
- Mix the topping ingredients by hand and sprinkle on top. It will be in chunks, but that's okay.
- Bake at 350°F for 30–35 minutes.
Two versions of this card exist in the collection — a handwritten recipe-book entry and this typed version with fuller instructions. A handwritten note on this copy reads "3x (1½ when doubled)," a scaling reminder for large-batch Thanksgiving cooking.