Cut bacon slices
in half; wrap pineapple chunks with one slice of bacon and secure with a
toothpick. Broil in oven until bacon is browned and cooked.
3 eggs, beaten
8 to 12 cups
crumbled day-old bread
2 tsp. poultry seasoning
2/3 cup celery,
1 medium onion, chopped
1/4 cup pan juices
In a mixing bowl, mix the eggs, bread crumbs,
poultry season, celery, and onion. Sprinkle pan juices over stuffing, mix
quickly and lightly stuff the turkey.
Makes stuffing for 12 to 14
1/4 cup butter
1 large onion,
4 green onions, chopped
2 stalks celery, chopped
cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped
salt and pepper to taste
2 large eggs, lightly
1 pint shucked oysters, drained
1/2 cup oyster liquid from
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter
until wilted, not browned.
Combine cornbread and bread
crumbs in a large bowl; mix in sauteed onions, salt and pepper, and
Add beaten eggs and toss more; moisten with
the oyster liquid until moist but not soggy. Add the oysters.
Pat the mixture into a lightly buttered
rectangular cake pan (it should make a 1-inch layer in the pan). Dot with
remaining butter and bake about 45 minutes, until golden brown and set in
Green Bean Casserole
1 small can cream of mushroom soup
1/2 cup milk
1 small can sliced mushrooms, drained
1 small can
2 tablespoons pimientos 1/8 teaspoon black pepper 2
9-oz packages frozen French-cut green beans, thawed
Preheat the oven to 350°F.
the soup, milk, mushrooms, half the onion rings, pimientos and black
pepper in a large bowl and mix well.
green beans and half the soup mixture in a medium bowl and mix well. Spoon
into a 1 1/2 quart baking dish. Top with remaining soup mixture.
Bake for 20.
Sprinkle with remaining onion rings. Bake until browned, about 5
1 egg, beaten
17-oz. can cream-style corn
1/2 cup milk
1/2 cup dried bread
1/4 onion, chopped
1 tablespoon butter or margarine,
Combine all ingredients in a large bowl. Mix well. Pour into
a greased casserole dish. Bake in a preheated 350-degree oven for 35
minutes. Serves 4.
4 or 5 medium sized yams and bake until done. Place unpeeled in a food
processor or blender. Add: 1/2 tsp. salt 1/4 -1/3 c. thick almond milk
Blend until smooth but do not over blend. Place in casserole and warm in
oven. Just before serving sprinkle over the top: 3/4 c. chopped fresh
cranberries The cranberries camouflage the small pieces of yam skin and
their tartness complements the yam's sweetness.
Sweet Potato Crunch
3 cups sweet potatoes, mashed
stick butter, melted
1 cup sugar
1/2 tsp. salt
1/2 cup milk
Mix all ingredients and place in buttered casserole dish.
Sprinkle with topping and bake in 350 degree
oven for 35 minutes.
1 cup pecans, chopped
1 cup brown sugar
1/2 cup flour
Mix all ingredients together and sprinkle on
top of sweet potato mixture and place in oven to bake.*
Note: Can place
marshmellows on top after baking is finished and place back in oven on
broil until top of marshmellows are brown.
Peas And New Potatoes
3 Lb. fresh English
peas or frozen
12 tiny new potatoes
3 Tbsp. butter
2 C. hot
3 Tbsp. flour
salt to taste
Cover English peas with water.
Simmer 15 minutes covered.
Scrape potatoes, put in separate
Cover with water, simmer until half done.
Drain, add potatoes
to English peas.
Add 2 cups milk, 2 tablespoons butter.
cooking potatoes until done.
Mix 3 tablespoons flour with water.
to mixture, add slowly until thick.
Italian Green Beans and
1 pound cleaned & trimmed green
1/2 pound carrots, peeled & sliced into 1/4" slices
cloves garlic -- minced
1 tablespoon Italian seasoning
2 tablespoons olive oil, extra virgin
1/4 teaspoon black pepper
Steam or blanch green beans and
carrots 1-2 minutes or until slightly soft. Set aside.
Place olive oil
in a large skillet over medium heat.
Add garlic and saute minutes.
Add prepared green beans and carrots, tossing to coat vegetables in
Add italian seasoning and butter.
Saute 5-8 minutes. Add salt
Place in 1 1/2-quart container.
Serve hot or cool,
cover and refrigerate to serve as a cold salad or side dish.
Potatoes and Apples
3 Sweet potatoes
1 c Apples --
sliced & peeled
1/4 c Sugar -- brown
Apple juice or water
Peel sweet potatoes, cut in 1/2 and
Cook covered till nearly done in very little boiling
Take apples (sprinkle with lemon juice, if not tart).
baking dish, place alternate layers of sweet potatoes & apples.
Sprinkle layers with 1/4 cup brown sugar, cinnamon, dot with butter
& pour 1/4 cup water (or apple juice).
Bake 1 hour at
Winter Squash Casserole
1/2 c Orange
Preheat oven to 350'.
Place in a large mixing bowl or food processor.
yam flesh from skin and add to squash.
Whip or mash together, adding
maple syrup and orange juice.
Place mixture in casserole and dust with
cinnamon and nutmeg to taste.
Bake for 20 to 30 minutes
1 lb Fresh mushrooms
10 bn Green
1 c Butter or margarine-2 sticks
12 c Coarse soft
Crumbs (24 slices)
1 t Salt
Wash mushrooms and trim; chop caps and
Trim onions and slice. (There will be about 6 cups.)
mushrooms and onions in butter in a large frying pan 10 minutes, or just
Pour over bread crumbs in a large bowl; sprinkle
salt; toss lightly until evenly moist.
Makes approximately 10 cups or enough
to stuff a 12-pound bird.
Fruit And Yams
2 medium yams -- (about
1 cup chopped pineapple
1 cup sliced banana -- (about 1
3/4 cup chopped apple -- (about 1 medium)
1/3 cup dry white wine or apple juice
1 tablespoon packed
1 teaspoon grated lemon peel
1 teaspoon ground
1/2 teaspoon ground ginger
1/4 teaspoon ground
Heat oven to 350 degrees.
rectangular dish, 10 X 6 X 1-1/2 inches, with nonstick cooking
Peel and cut yams into 1/4-inch slices.
Layer half of the
yams in dish.
Mix pineapple, banana, apple and raisins.
half the fruit mixture over yams.
Repeat with remaining yams and fruit
Mix remaining ingredients; pour evenly over yams and fruit
Cover and bake 50 or 60 minutes or until yams are tender.