It goes without saying this is the time of year to give thanks–a time to recognize what and who we are grateful for. At Nyhus, we revel in our differences in many ways, including what we eat. This is why we’re celebrating the holiday by featuring our favorite seasonal dishes, bizarre as they may be! We had a blast putting together this post and who knows, maybe you might be inspired to whip up your own batch of Lime Congealed Fruit Fantasy . . . Read on.

Kim Sanchez: Lime Congealed Fruit Fantasy

“I have fond memories of this holiday dish, a lime jello concoction from my mother. When I called her to ask for the recipe, I was appalled to learn that its formal name is ‘Lime Congealed Fruit Fantasy.’ The name just adds to its–shall we say–interesting mixture of ingredients. This is a dish that doesn’t sound like it would be good, but in reality it’s delicious–maybe just once a year!”

Gina Maffei: Sandy’s Crab Spread

“It’s not a holiday for our family without my Mom’s crab spread. And perhaps the most important part is to serve it with Ritz crackers. We tried once with other crackers and the family rebelled. Start by layering 12 oz of cream cheese, softened, and 2 Tbsp of Worcestershire sauce. Add 2 Tbsp of Mayonnaise, 1 Tbsp of lemon juice, 1 small onion grated or 1 Tbsp dried minced onion. 2nd Layer: ½ of a 12 oz bottle of Chili sauce. 3rd Layer: 1 can of crab meat—drained and flaked . Dried parsley for decoration. Mix ingredients for 1st layer together and spread on a dinner-sized plate. Spread 2nd layer over the 1st layer. Drain crab and distribute over the 2nd layer. Sprinkle with parsley and chill. Before serving, drain off any excess juice, then rim plate with crackers (remember, they must be Ritz!)”

Katherine Mackinnon: Norma’s Broccoli Casserole

“This is one of those recipes that sounds like it shouldn’t work, but it does–really, really well in fact! The broccoli and Cheez-Its combine to form the perfect Thanksgiving comfort food dish. My mom would make this every year and we looked forward to it with anticipation. To make it yourself, steam 6-7 cups medium-chopped fresh broccoli (including stems) until just barely tender. Use enough broccoli to fill your sprayed casserole dish making one solid layer. Mix together and spread over top of broccoli: 1 cup grated cheddar, 1 cup mayo, and 1 can cream of mushroom soup. Finely crush enough Cheez-Its to cover the top of your casserole thoroughly and add it for the last 20 minutes of baking time.”

Mike Gilmore: Western Family Green Bean Casserole

“Western Family green bean casserole. It’s only the right one if every ingredient is from Western Family. We eat this EVERY year—our family of 30+ Italians can’t seem to improve upon it. For dessert, if there’s no Kahlua cream pie, someone has to go to the store. That’s the dish we can’t do without!”

Ingredients

3 (14.5 oz.) cans Western Family Cut Green Beans, drained
1 (10.5 oz) can Western Family Cream of Mushroom Soup
¾ c. Western Family Milk
dash of Western Family pepper
1-1/4 c. Western Family Fried Onions

Instructions

Preheat oven to 350°F.
Combine green beans, cream of mushroom soup, milk and pepper. Place in a medium casserole dish.
Bake for 30 minutes. Remove from oven; stir.
Top with Western Family® Fried Onions. Bake 5 minutes more or until until onions are golden brown.

Mark Fox: Ocean Spray Cranberry Sauce

“I would have to say Ocean Spray’s Jellied Cranberry Sauce. From the can. A 14-oz, no-frills, cold tin can, packed full of holiday cheer, gelatinous cranberry mash, sugar, and with none of those essential vitamins and minerals you weren’t looking for on Thanksgiving anyway.”

Instructions: Open can.

Spear cranberry substance with fork.

Insert into mouth. Enjoy.

Jane Nellams: Thanksgiving “Fruit” Salad

“No, this is not that ‘salad with the little marshmallows’ that graces every Midwestern picnic table. Once the dressing and whipped cream are combined, the fruit is suspended in it and it becomes quite thick. My mother sometimes uses low-fat cream, and then wonders why it doesn’t set as well. This depends on all the fat you can get into it – and sometimes, all the Tums you can suck down after it.”

Ingredients 

½ lb. Marshmallows
1/2 cup cream
¼ teaspoon dry mustard
¼ teaspoon salt
2 egg yolks
Juice of 1 lemon

Instructions

Cook this mixture over low heat so that the marshmallows melt and the eggs don’t solidify. Chill.
2 lbs. fresh grapes, halved (any color or combination of colors)
1 or two cans of chunk pineapple
1 pint whipping cream, whipped
Maraschino cherries (optional) halved. They can make the dressing pink if not rinsed.
Fold whipped cream into the cooled dressing. Chill until stable.
Fold in the fruit. Serve immediately.

Kristine Danzinger: Strawberry Fluff

“I can take or leave Strawberry Fluff, but it is a huge hit with my family!”

Ingredients

1 package (3 ounces) strawberry Jello
2 cartons (13-1/2 ounces each) strawberry glaze
2 quarts cold buttermilk
4 packages (5.1 ounces each) instant vanilla pudding mix
4 cartons (16 ounces each) frozen whipped topping, thawed
4 quarts fresh strawberries, sliced

Instructions

In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired. Yield: 80 servings.

Heidi de Laubenfels: Homemade Pizza

“On solo holidays spent with my husband, a favorite tradition has developed: We spend the day snowshoeing (Paradise at Mount Rainier is reliably snowy on Thanksgiving) and then come home and dine on homemade pizza. The toppings vary, but the crust is always homemade. Sometimes we give the holiday a nod and throw on some cranberries or sweet potatoes. One year there were figs, prosciutto and goat cheese. Often, though, the pizza simply comprises tomatoes, basil and awesome fresh mozzarella. I’m all for the big family, big meal experience (which is what we’re doing this year), but I covet those quiet Thanksgivings with snow and pizza and a board game or two.”

Aaron Vetter: Seven-Layer Salad

“My stepdad is from the Midwest, and Seven-Layer Salad is a huge staple there, especially on family gatherings such as Thanksgiving. He made this for the first Thanksgiving that we spent together, and it was my first time having it–I wasn’t quite sure what I was eating then, and I’m still not too sure.”

Karen Johnson: Pumpkin Pie

“My family is pretty traditional, so a good, old-fashioned pumpkin pie is always on the menu!”