This week I'm trying some 'new' (to me) Thanksgiving side dish ideas using vintage Betty Crocker Recipes! Betty Crocker's Hostess Cookbook is a retro gem from 1967. Join me for a vintage Thanksgiving dinner!

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SPINACH APPLE TOSS
20oz fresh spinach
2 tart red apples sliced
8 slices baon crisply fried and crumbled
2/3c mayonnaise
1/3c frozen orange juice concentrate, thawed

Wash and dry spinach leaves; tear into bite sized pieces. Combine spinach, apples, and bacon. Mix mayonnaise and orange juice concentrate; pour over spinach apple mixture and toss lightly.

CHEESY POTATO CASSEROLE
Enough Potato Buds (dry) for 8 servings, plus ingredients to prepare Potato Buds
1/2tsp garlic salt
1Tbsp snipped parsley
1c cheddar cheese (about 4 oz)
1 1/2c Country Corn Flakes, crushed
2Tbsp soft butter or margarine
1/2tsp dry mustard
1/2tsp paprika
1/4tsp salt

Prepare Potato Buds as directed on package for 8 servings except decrease salt to 1/2tsp and add 1/2tsp garlic salt. Stir parsley and cheese into potatoes. Turn mixture into 1 1/2qt casserole. Mix remaining ingredients; sprinkle over potatoes. Bake at 325 for 20 minutes.

GOURMET GOLDEN SQUASH
12c cubed and pared Hubbard squash
1/4c butter or margarine
2c sour cream
1c finely chopped onion
2tsp salt
1/2tsp pepper
1/2c milk

Place squash in saucepan with small amount of boiling salted water. Cover; cook 15 minutes or until tender. Drain squash and add remaining ingredients; mash. Mound mixture into 2 quart casserole. Bake in 400 degree oven for 20 to 30 minutes.

Timestamps
0:00 Intro
1:07 Spinach Apple Toss
4:09 Cheesy Potato Casserole
8:12 Golden Gourmet Squash
11:48 Cookbook Chat Betty Crocker's Hostess Cookbook (1967)



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