The year-end holidays are a time to gather and celebrate with loved ones and friends. While menus will vary from home to home, the common thread shared by all includes a table full of fabulous eats. 

 Food is the cornerstone of every holiday season and it brings folks together to share memories, cultural traditions, and great flavors. 

 Main courses range from all variations of roasted meats like turkey, goose, and beef to multiple courses of fish and pasta. But, oh, those fabulous side dishes and desserts will often steal the show. 

 Galveston Monthly has published side dishes from professional, award-winning chefs who run island restaurants in previous issues. This month, we have gathered family-favorite recipes from our team. 

 We chose easy recipes that adorn our tables every year that won’t break the bank. We hope you enjoy them. From our Galveston Monthly family to yours, we wish you the happiest of holidays. 

 CHEESY BACON GREEN BEAN CASSEROLE This recipe comes from our sales representative, Darla Murray. She ditches the cream of mushroom soup and replaces it with freshly made bacon cheese sauce. 

 Ingredients:
2.5 pounds of fresh green beans, ends trimmed and cut in half;
1 pound of cooked and chopped bacon; 4.5 tablespoons of unsalted butter;
1 large diced onion; 2 cloves of finely minced garlic;
¼ cup of all-purpose flour; 2 cups of whole milk;
1 cup of chicken broth;
3 teaspoons of brown sugar;
1.5 teaspoons salt;
1/2 teaspoon of black pepper;
¼ teaspoon of cayenne pepper;
1/3 cup of heavy cream;
8 oz. of grated sharp cheddar cheese;
2 oz. of grated Monterey Jack cheese;
1/3 of a cup finely grated parmesan;
and 2 cups of French fried onions. 

 Instructions:
• Preheat oven to 350 degrees F. Lightly grease a 9x13-inch casserole dish and set aside.
• Bring a large pot of lightly salted water to a rolling boil. Blanch the beans for exactly 4 minutes. Remove them with a slotted spoon and plunge them into an ice bath to stop the cooking process. Once they have cooled, drain them well and place them in a casserole dish.
• Over medium heat, cook the bacon in a large skillet until crispy on both sides, about 5 minutes. Blot any excess grease with a paper towel and chop it into small bits.
• Drain the skillet of any excess grease and return it to medium heat. Add butter and cook the onion until nearly translucent, about 4 minutes. Add garlic and stir continuously for 1 minute. Then mix in flour.
• Slowly pour in the milk and broth, constantly stirring, until the mixture thickens, about 2 minutes.
• Stir in brown sugar, salt, black pepper, and cayenne pepper.
• Remove pan from heat and immediately stir in the heavy cream, cheddar, Monterey Jack, and parmesan cheeses.
• Fold in half of the chopped bacon and half of the French-fried onions.
• Pour sauce over green beans and gently stir to combine. Bake for 25 minutes. Top with remaining bacon and onions and bake for an additional 5 minutes. Serve warm. 

 MINTY PINEAPPLE FLUFF This recipe has been a family favorite for many generations of correspondent Donna Gable Hatch. She isn’t sure how far back it goes but it was something her grandmother made every holiday season, and she loved it. We hope you do too. 

 Ingredients :
20-oz. can of crushed pineapple;
1 tablespoon of lemon juice;
1 envelope (1 tablespoon) of unflavored gelatin;
1/2 cup of mint jelly;
green food coloring; 1/2 pint of whipping cream;
2 tablespoons of icing sugar;
sweetened whipped cream;
and maraschino cherries for garnish. 

 Directions:
• Drain the pineapple well. Measure out 1/2 cup of the juice, reserving the rest for another use.
• In a bowl, combine the 1/2 cup of pineapple juice and lemon juice.
• Sprinkle the gelatin over the mixture and let it stand for 5 minutes. Heat the juice and gelatin mixture to a boil, stirring constantly.
• Add the mint jelly and continue stirring until it fully melts.
• Remove from heat and stir in the drained pineapple and just enough green food coloring to create a light green hue.
• Refrigerate until the mixture begins to thicken.
• In a separate bowl, whip the cream and icing sugar together until stiff peaks form. Gently fold the whipped cream into the pineapple mixture.
• Spoon the mixture into parfait or sherbet glasses and refrigerate until ready to serve. Before serving, top each with a dollop of sweetened whipped cream and a maraschino cherry.

 

 POTATO LATKES (PANCAKES) WITH FRIED APPLES Esther McKenna, correspondent and editor, helped her mother make these latkes every year at Hannukah. The fried apple recipe was passed on from her husband’s grandmother and she thinks they make a better accompaniment than jarred apple sauce. Ingredients:
6 large, grated potatoes;
1 finely grated onion; 2 large eggs;
½ cup of flour;
1 teaspoon of salt;
oil for frying;
two large gala apples;
1 cinnamon stick. Directions:
• Pare and grate potatoes into a mixing bowl. Squeeze out all liquid. Peel and grate onion into potatoes.
• Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon.
• Heat oil in a heavy frying pan, using enough to cover the pancakes amply. Drop the batter from a spoon into the hot oil, making pancakes about 3 inches in diameter.
• Fry over moderate heat until brown, then flip to brown on the other side. Let drain on a wire rack (this step is essential to keep pancakes crispy). Dab with a paper towel to soak up excess oil. Keep warm in a 200-degree F oven.
• Core and cut apples into eight even pieces. Melt half of a stick of butter in a frying pan (remove all oil remaining from latkes) over medium heat. Add apples, a cinnamon stick, and salt to taste.
• Cook to desired tenderness. Serve warm with latkes.
• Additional garnishes sometimes include sour cream and caviar. 

 

 OLD-FASHIONED OATMEAL COOKIES
This recipe comes from the mother of correspondent Kathleen Maca, Patte Marlene. These delicious oatmeal cookies were a regular on her family’s table, and they were always a hit. A plate of these cookies would make a great gift idea for friends or neighbors. Ingredients:
1 cup of seedless raisins;
1 cup of water;
3/4 cup of soft shortening or butter;
1 1/2 cups of sugar;
2 large eggs; 1 teaspoon of vanilla;
2 1/2 cups of flower;
1/2 teaspoon of baking powder;
1/2 teaspoon of cloves;
1 teaspoon each of soda, salt, and cinnamon;
2 cups of quick oats;
and 1 cup of nuts (pecans or walnuts as preferred). 

 Directions
• Simmer raisins in water for 20 minutes. Drain liquid into a cup and add water to make a total of 1/2 cup.
• Cream shortening or butter until light, add eggs and vanilla, stir in cooled liquid, and then flour.
• Mix leavenings and seasonings together in a small bowl, then add to the wet mix.
• Add oats and raisins and gently mix so as not to shred the raisins.
• Chill for at least an hour, then drop tablespoon-sized portions onto an ungreased cookie sheet.
• Bake for 10-12 minutes at 350 degrees F.
• Store in an airtight container or freeze. 

 SLOW COOKER SWEET CREAM CORN
This recipe comes from the wife of our publisher, Shawna Hall, and has been making an appearance on her holiday table for as long as she can remember. She suggests using a 3.5-quart slow cooker or larger. There are several suggestions for variations.

 Ingredients:
2 pounds of unthawed frozen corn or 4 15-oz. cans of drained corn (use 1 can of fiesta corn for color if you want it more festive);
1 cup to ¼ cup of whole milk (adjust for desired thickness);
½ cup of sugar (adjust for desired sweetness);
1 teaspoon of salt; 12 oz. of cream cheese;
2 teaspoons of black pepper. 

 Directions
• Prepare corn by placing it in a slow cooker. Add 1 cup of whole milk, ½ cup of sugar, and a teaspoon of salt and stir to combine.
• Cut the cream cheese and unsalted butter into cubes and place on top.
• DO NOT mix the butter and cream cheese, place them around the top of the corn.
• Cover and cook on high for 2-3 hours or you can slow cook it for 4-6 hours if needed.
• If you are around while it is cooking, you can fold the cream cheese and butter into the corn during the second half of your cooking (depending on which timeline you go with). This step makes sure the contents are creamy and not hard or crusty.
• Stir your corn very well after it is done. It may look too thin between the milk and cream cheese but if you continue stirring, it will become a thicker, creamier sauce. Add more cream cheese, sugar, salt, and pepper to your desired taste.
• Let the corn sit on warm in your slow cooker to let the sauce thicken. If it becomes too thick, add milk.