Old-Fashioned Thanksgiving Favorites

As Thanksgiving approaches, I thought I'd share several recipes from our new cookbook that are my favorites for Thanksgiving dinner. These are both old-fashioned salad recipes that are colorful and flavorful and so festive. They both have a substantial amount of fruit in them, so if you're finding that your menu is heavy on rich, filling dishes, either one of these would be an excellent addition. My favorite of the two is the Cranberry Salad--I urge you to try it this year!

Whisker Salad

2 small cans mandarin oranges, drained

2 cups mini marshmallows

2 cups sweetened coconut

1 large can crushed pineapple, drained

1 16 oz. container sour cream

Mix the first four ingredients in a large bowl, fold in the sour cream, and serve.

24-Hour Cranberry Salad

1 12-ounce package of fresh cranberries

Half of a 10.5 oz bag of mini marshmallows

1/2 cup sugar

1/2 cup apple, chopped

1/2 cup walnuts, chopped

1 large can pineapple chunks, drained

1 cup heavy cream

Pulse the cranberries in a food processor until they are pea-sized chunks. In a mixing bowl, stir cranberries together with the marshmallows and sugar, and chill over night. (Thus the "24-Hours.")

The next day, add the apples, nuts, and pineapple chunks and mix gently. In a small bowl, whip the heavy cream with an electric beater until peaks form, then carefully fold the whipped cream into the other ingredients.

Both recipes serve 8-10.

(From Finger Lakes Feast)