Think it's too early to decide your Thanksgiving menu? Think again.
Here are some suggestions to keep you from repeating the same recipes every year.
Try them now on your family and you may find a new holiday favorite.
SCALLOPED GREEN PEPPER CASSEROLE
1 1/2 cups ground green peppers
1/2 pound ground sharp cheese
1/4 pound package crackers, ground (leftover biscuits or Ritz)
Salt and pepper
1 cup cream
Preheat oven to 325 degrees. Oil a small baking dish. Layer peppers, cheese and cracker crumbs, ending with crackers. Dot each layer generously with butter. Add salt and pepper to taste. Pour cream over mixture and bake for 1 1/2 to 2 hours.
"Flavors of Kentucky Holiday Cookbook" from readers of the Lexington Herald-Leader
Don't be put off by the title; these are amazing potatoes.
PIMENTO CHEESE MASHED POTATOES
2 1/2 pounds medium russet potatoes (about 5)
About 1 tablespoon salt
4 to 6 tablespoons butter
1/2 to 3/4 cup buttermilk
1/2 to 3/4 cup pimento cheese (homemade or your favorite brand)
Salt and pepper to taste
Peel potatoes and cut into large chunks. Place in a large saucepan and cover with cold water and about 1 tablespoon salt. Bring to a boil over medium-high heat, reduce heat to medium and simmer for about 30 minutes, until potatoes are tender when pierced with the tip of a knife.
Drain the potatoes and return to the pan. Place back on the heat and shake the pan for a minute or two to dry the potatoes.
Mash the potatoes with a masher or ricer. Stir in the butter and buttermilk, then stir in the pimento cheese until blended. Season to taste with salt and pepper if needed. Serve immediately.
Yield: 6 to 8 servings.
Adapted from "Fred Thompson's Southern Sides" (UNC Press, 2012)