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Solid Gold Squash Soup

This recipe works well
with acorn, butternut or Rhubarb squash.

Serves 4-6

3 Tablespoons Olive oil
3 Tablespoons Butter
1 large Onion, chopped
4 cups Water
4 cups Chicken broth
4 cups Winter squash, peeled, seeded and medium diced
2 Carrots, peeled and diced
1/4 cup Parsley, chopped
1 teaspoon Thyme
Salt and pepper to taste


Heat the oil and butter in a heavy soup pot. Add the onions and cook until just soft. Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes.

Carefully add small amounts to a food processor or blender. Puree the entire batch. Add to a new pot
and re-warm over low heat.

Serve warm.

Orange Jello Salad


2 packages 3 oz. orange jello
1 large can crushed pineapple
2 cans mandarin oranges, drained
1 small can frozen orance juice.

Mix jello with 2 cups hot water.

Then add pineapple, oranges and
orange juice.  Put in refrigerator to jell.

Mix 1 package instant lemon pudding with 1 1/2
cups milk.

Whip 1/2 pint whipping cream till stiff. (I use Cool Whip made with real cream.) Fold lemon pudding in whipped cream and use as
topping on jello.
Roasted Turkey With Herbs

"This recipe makes a delicious moist turkey."

1 (12 pound) whole turkey hen,
neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
2 large yellow onions, cut in half
Several celery stalks with leaves
1 tablespoon of each:
4 cloves of garlic
1 teaspoon paprika
4 black peppercorns
garlic powder
salt and pepper to taste
2 cans chicken broth
2 cups champagne

1. Preheat oven to 450 degrees F.

2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast.  Place apples, onions, celery, garlic and herbs inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey on a rack in a roasting pan.  Roast for 1 hour; this will sear (brown) the bird to hold in all the juices while cooking.

3. Remove bird from oven.  Reduce oven temperature to 250 degrees F. Pour champagne and broth over the inside and outside of the turkey.   Cover tightly with lid or heavy aluminum foil and bake 4 to 5 1/2 hours, or until the meat can be pulled off with a fork. The meat should be very tender and still be juicy.  Remove turkey from oven; lift rack, place on carving board, but let stand for at least 20 minutes before carving.

4.  While the bird is cooking, place giblets in a pan of water.  Bring to a boil, then simmer until meat can be pulled off bones with a fork.  Remove giblets from broth.  Pull desired meat from bones; throw rest away.  Cut desired meat in small bits. Set aside.  You can use later in you gravy and/or dressing.

5.  Use juice from pan for dressing and gravy.


Roasted Turkey Dressing
with Sage & Thyme

Ingredients for dressing.
1-9 Inch skillet of baked cornbread 
1 can baked biscuits                 
6-12 slices brown toast

Break into crumbs or small pieces. Place in a large mixing bowl; set aside.

Saute' next 3 ingredients until tender, do not brown.
3 cups chopped celery        
1 cup chopped onion           
1 cup chopped green peppers
Add to breadcrumbs.

1 pound Hot Sausage,
browned and chopped into small pieces.
1/3 cup melted butter. 
1 teaspoon poultry seasoning              
4 teaspoons sage (or to taste)
3 teaspoons thyme (or to taste)
1 cup finely chopped water chestnuts    
1 cup finely chopped pecans, toasted
1/2 teaspoon salt  
1/2 teaspoon black pepper
4 eggs beaten

Add enough turkey broth to moisten well, but not runny. Spoon into 13X9X2 buttered roasting pan.

Make one day ahead. Store overnight in refrigerator.

Bake at 350 degrees for 30 minutes or until golden brown.

4 1/2 cups Turkey Broth
(Degreased pan juices mixed with giblet broth)
1/3 cup flour
2/3 cup water
1/2 teaspoon dried thyme
Salt and pepper to taste

Strain pan juices.  Add enough reserved broth to measure 4 1/2 cups of liquid.  Chill and remove fat.  Pour pan juices into a saucepan and bring to a simmer.

Stir 1/3 cup flour into 2/3 cup water until smooth.  Whisk into simmering pan juices.  Bring
to a boil.  Reduce heat; add thyme, salt, pepper. Simmer on a very low heat, stirring occasionally until flour mixture is cooked thoroughly, about 20 minutes. Add meat bits if desired.

2 bags Baby Spinach Leaves
2 qts. (or amount you want) sliced strawberries
3/4 cup almond slivers

3/4 cups sugar
1 tsp. dry mustard
1 tsp. salt
1/4 cup chopped onion
1 cup vegetable oil
1/3 cup vinegar
1 tsp. sesame seeds
1-1/2 T poppy seeds

Mix dressing and pour over salad just before serving
Roasted Garlic -
Parmesan Mashed Potatoes

2 garlic bulbs
Olive oil (optional)
3 pounds potatoes, peeled and quartered
2 tsp. salt, divided
1/4 cup whipping cream
1/4 cup shredded Parmesan cheese
3 Tbsp. butter or margarine, softened
1/3 cup chopped fresh parsley
1/2 tsp. pepper
Garnish: fresh thyme sprigs

Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potatoes are tender. Drain. Mash potatoes, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients.
Garnish, if desired.

Notes: Add a little more milk if desired. I actually added about 1/4 cup skim milk and the consistency was just right.

Number of Servings: 6

Asparagus with Bacon Dressing

4 slices bacon, diced
1/2 medium onion, finely chopped
1/4 cup vinegar
1/4 cup water
2 teaspoons sugar
1 pound asparagus, trimmed and cooked just until tender

Brown bacon in a skillet until crisp.
Add onion,and cook until tender; drain well.
Add vinegar and water; bring to a boil.
Remove from heat, and stir in sugar.
Pour dressing over asparagus, and serve warm.

Serves 4.

      BEST EVER TURKEY CASSEROLE                                          

3 cups chopped turkey
8 Slices Swiss Cheese
2 Can Cream of Chicken Soup, Undiluted
1 Cup diced onions
1 Cup diced celery
1/4 Cup Sweet White Wine
2 Cups Crushed Pepperidge Farm Stuffing
Mix 1/3 Cup Melted Butter

Grease casserole baking dish. In a pan heat soup, onions, celery, and wine.  Pour enough soup mixture to cover bottom of dish. Arrange turkey in baking dish. Place slice of cheese over turkey.  Pour soup mixture over turkey.
Sprinkle tarragon over soup mixture.

Sprinkle stuffing on top;  drizzle melted butter over all.

Bake uncovered at 350* for 1 hour.

Dark Rum Pecan Pie

Courtesy Paula Deen

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup 
3 large eggs, beaten
1 1/2 to 2 cups pecan pieces
2 tablespoons Captain Morgan Rum
(A good Bourbon can be used.)
1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and Rum, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
Bake for 10 minutes at 375 degrees. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Idaho Russets are the best!
Chocolate Eggnog Swirl Pie

1  cup all-purpose flour
3/4  cup finely chopped nuts
1/4  cup packed brown sugar
1  ounce semisweet chocolate, grated
1/3  cup butter, melted
1  envelope unflavored gelatin
1/4  cup cold water
1/2  cup granulated sugar
2  tablespoons cornstarch
2  cups dairy or canned eggnog
1-1/2  ounces semisweet chocolate, melted
2  tablespoons rum or 1/2 teaspoon rum extract
1  cup whipping cream, whipped
  Grated fresh nutmeg (optional)

1. Preheat oven to 350 degrees F. For crust: In a medium bowl, combine flour, nuts, brown sugar, and grated chocolate. Stir in melted butter. Press mixture onto the bottom and up the side of a deep-dish 9- or 10-inch pie
pan or plate. Bake for 12 minutes. Cool on a wire rack.

2. For filling: In a small bowl, stir gelatin into the cold water; in a saucepan, combine granulated sugar and cornstarch. Stir in eggnog. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in gelatin mixture until dissolved.

3. Divide filling into two equal portions. To one portion, add melted chocolate; mix well. To the other portion, add rum; mix well. Cover surfaces of both fillings with plastic
wrap; cool for 2 hours.

4. Fold whipped cream into the rum filling; spoon into crust. Top with the chocolate filling. Using a table knife or narrow metal spatula, gently swirl the chocolate filling into the rum filling to marble. Chill for 4 to 24 hours. If desired, sprinkle lightly with grated nutmeg.

Makes 8 servings.
"O give thanks unto the LORD;
for he is good; for his mercy endureth for ever."  1 Chr. 16:34
Courtesy of Joy Herrald White
Joy's Favorite Pumpkin Cake
Absolutely delicious.
2 cups sugar
1 16 oz. can pumpkin
1 cup vegetable oil
4 eggs, beaten
2 cups all purpose flour
1 teaspoon salt
2 teaspoon soda
2 teaspoons baking powder
2 teaspoons ground cinnamon]
1/2 cup flaked coconut
1 cup chopped pecans

Combine sugar, pumpkin, oil, and eggs;  Beat 1 minute at medium speed of electric mixer.
Combine next 5 ingredients;add to pumpkin mixture.  Beat 1 minute at medium speed of
an electric mixer.  Stir in coconut and pecans.  Pour batter into three greased and floured 8 inch round cake pans or one15 x 10 square cake pan.  Bake at 350*F for 25 © 30
minutes or until cake tests done.  Cool in pan 10 minutes;  remove from pans and cool


l/2 cup butter or margarine, softened
1 8-0z. pkg. cream cheese, softened
1 16-0z. package powdered sugar
2 tsp. vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut

Combine butter and cream cheese;  beat until light and fluffy.  Spread over the top of cake.