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Wednesday’s Closet Tips had to take a back seat today in order to bring you two more southern side dishes for Thanksgiving and the holidays. So many of you are enjoying the recipes I’ve been sharing the last few days and I thank you so much for your lovely comments. Please let me know if you whip up some or all of these recipes. I would love to know your thoughts. I am officially opening up my Thanksgiving hotline so if you have any questions, please send me a comment and will gladly respond. 

My Thanksgiving menu will be the traditional spread we love from past celebrations. My plan is to keep it simple and have a daily schedule of my to-do-list. This way I stay on track. My nephews help out in the kitchen and like to try different dishes so I give them their own station because you can’t have too many cooks in the kitchen!!! I will share my Thanksgiving menu with you tomorrow. Until then, here are two more side dishes to add to your list. Marinated Carrots and Mixed Greens.
Marinated Carrots

Serves:8-10
Ingredients:
5 cups peeled and sliced carrots
1 medium sweet onion sliced
1 medium green bell pepper sliced. Seeds removed
10 oz. can tomato soup
1 tsp. salt
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. worchesture sauce
1 tsp. fresh cracked pepper

Directions:
Cook carrots in boiling water until al dente( 5- minutes) do not over cook. Drain and emerge into cold water to stop the cooking process. Drain and transfer to a casserole dish. Layer with sliced onions and peppers. In a separate bowl, mix remaining ingredients. Pour over carrots. Cover and refrigerate for 12 or more hours. Stir veggies, drain the marinate and serve. Stores well in fridge for two weeks.
Mixed Greens

Serves: 10-12
Ingredients:
8 bunches of mixed greens
1 large smoked turkey leg
1 large onion diced
2 tbs. olive oil
Salt and fresh cracked black pepper
3 cloves of garlic
1-32 ounce carton chicken broth
1 tsp. sugar
4 quarts water (enough to almost cover greens.)
Directions:
Pick greens by removing the large stems. Rinse greens thoroughly, making sure they are not gritty. Drain and coarsely chop greens on a cutting board. In a large, Dutch oven, heat oil, add onions and cook until translucent. Add garlic, sauté for 4 minutes. Add turkey leg, stir for 3 minutes. Add broth and water. Bring to a simmer then start adding greens. As they cook down add additional greens until they are all in the pot. Add salt and pepper to taste starting with a teaspoon of salt and cracked pepper. Add sugar stir and simmer on low heat until greens are tender.