With Thanksgiving just around the corner, I want to share some of my all-time favorite recipes with you over the next few weeks. These favorites have found their way on the holiday tables of my family over the years. Some are die hard favorites, while others offer a nontraditional twist on traditional Thanksgiving recipes.

This week, Thanksgiving Corn Salad makes a colorful appearance as a cold side dish. It's simple, inexpensive and easy to prepare. Cranberry Fluff is a cousin to my short and simple recipe of whole berry sauce, crushed pineapple, drained, and a container of whipped topping. It's a little more time-consuming than its simpler cousin, but it's worth the effort. And, Sweet and Sour Beans, are a hot version to traditional green bean salad.

Next week: more sides and my grandmother's giblet gravy. Happy eating!

Thanksgiving Corn Salad

1 (17-oz.) can white shoe peg corn 1 large firm tomato, peeled 1 T. fresh lemon juice 1 heaping T. mayonnaise 1/4 tsp. salt 1/4 tsp. pepper 1 med. onion, diced 1 medium bell pepper, diced fine

Drain corn. Dice tomato and lay on paper towel pat dry. Mix all ingredients. Chill for several hours in refrigerator. Serves 6 to 8. May be doubled. Cranberry Fluff

2 C. raw cranberries, ground in

blender 3 C. mini marshmallows 3/4 C. sugar 2 C. diced tart apples (unpeeled) 1/2 C. seedless grapes 1/2 C. broken walnuts 1/4 tsp. salt 1 C. heavy cream, whipped

Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Place in serving bowl. Serves 8 to 10.

Sweet and Sour Beans

2 (10-oz.) pkgs. frozen green beans 6 strips bacon 2 T. finely chopped onion 5 T. brown sugar 4 T. vinegar 3 T. bacon drippings

Cook the beans according to directions. Cook bacon until crisp, drain reserving 3 T. drippings. Drain beans, then add brown sugar, vinegar and drippings, cook until the sugar is dissolved and beans are hot through. Serve with the crisp bacon crumbled and mixed with the onion on top. Serves 6.