Quick additions

If you’re still planning your Thanksgiving menu, you’d better get a move on. Here are a couple of last-minute ideas for side dishes to add to the feast table.

Broccoli and Corn Casserole

Cook one 1-ounce package frozen broccoli until tender. Mix with one 16-ounce can cream-style corn, 1 egg, slightly beaten, 2 tablespoons finely chopped onion, salt and pepper to taste.

Pour mixture into a 1½ quart casserole sprayed with cooking spray. Melt ¼ cup butter or margarine and mix with 1 cup Pepperidge Farm herb-seasoned crumbs. Put crumbs on top of casserole and bake for 45 minutes at 350 degrees.

Cranberry Salad

Heat 1¼ cup cranberry juice cocktail; stir in one 3-ounce package cherry gelatin until dissolved. Add ½ cup whiskey, 3 tablespoons lime juice and ½ cup sugar. Chill until mixture begins to congeal.

Fold in 1 cup grapes, halved, ½ cup chopped celery, 1 cup pitted canned bing cherries and ½ cup chopped pecans. Chill in lightly oiled mold until firm.

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