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Food Green Beans: Bring a large pot of lightly salted water to a boil. Add 2 pounds trimmed green beans. Return to a boil and cook 3 minutes. Drain. Heat 3 tablespoons oil in a skillet. Add 4 crushed garlic cloves and !4 cup chopped onion or shal lots. Add I 'A cups halved cherry tomatoes and 4 teaspoons sugar. Cook 5 minutes. Stir in green beans, 4 teaspoons bal samic vinegar, I teaspoon dried basil, I teaspoon salt and V* teaspoon freshly ground black pepper. Heat through. Serves 8. Cranberry Relish: Place I cup water and 1 cup sugar in a sauce pan; bring to a boil. Add a 12-ounce bag of fresh cran berries. Return to a boil. Cook, without stirring, 10 minutes. Cool. Add I to 2 finely chopped jalapenos, I tablespoon chopped cilan tro, 'A teaspoon cumin, 2 sliced green onions and I tablespoon lime juice. Stir well. Serve chilled or at room temperature. Serves 8. •*— GIVE 'EM A REASON TO COME IN EARLY. * IT’S A GOOD NIGHT FOR STOVE TOP. 1-1.2 Ib>bo*ieiess, skinless chicken breasts, -cut into 1 can 4- oz:\ condensed • KNUDSEM.Sour Cream Stove Top Easy Chicken Bake Prep: 10 min Bake: 30 min fry M * j * oaw?MaliKxxv \ .wi,; Easy Thanksgiving m Side Dishes = For many, the best part of Thanksgiving dinner is the side dishes. Turkey and dressing are great, but it’s j the mashed potatoes, sweet potato casserole, hot rolls, cranberry Sil relish, and vegetables that make the meal. For cooks pressed for time, American Profile offers these easy suggestions: PREHEAT oven to 40e'F. Prepare stofting mi* as directed -JlliX chicken. sOup’ sour cream Makes 6 servings VMM IBT* t ' /W Sweet Potato Casserole: Combine 2 (29-ounce) cans sweet potatoes, 3 A cup brown sugar, I teaspoon vanilla extract and A tea spoon salt. Mix well, mash ing the potatoes; transfer to a 13-by-9-inch baking pan. Combine 'A cup brown sugar with I cup pecan halves and IA tablespoons melted butter. Mix well; sprinkle over potatoes. Bake 25 minutes at 350 F. Serves 8. (Note: If desired, stir A cup good-quality bourbon into the potato mixture.) «*» .4* jjt ■ '—j 4 ■ --L/v -'^B Mashed Potatoes: Add I pound of peeled, cubed celery root to a pot of potatoes (4 pounds of Yukon Gold, cubed). Boil until tender. Drain, reserv ing I cup of cooking water. Mash potatoes and celery root with reserved water and 3 tablespoons butter. Stir in '/» cup sour cream and 4 ounces of mascar pone or cream cheese. Sea son with I teaspoon salt and freshly ground black pepper. Serves 8.