Monday, November 15, 2010



Fluffy Bread Stuffing
Mashed Potatoes (Gravy)
Green Bean Casserole
Broccoli Casserole
Sweet Potato Casserole
Cranberry Sauce
Deviled Eggs
Vegetable Tray
Relish Tray
Rolls and butter
Assorted Pies 
Apple and Pumpkin Pies (plus whatever anyone brings)


This basic recipe is perfect for a first-timer. Over time, you can try various herbs or spices rubbed on with the salt and pepper, or butter mixtures placed under the skin. 
Est. preparation time: 20 minutes
Est. cooking time: 3 hrs. 
Est. standing time: 15 minutes
12 pounds whole turkey (The Sawhook turkey is usually as close as possible to 25 pounds, but this recipe  is for a normal-sized family.)
I Can't Believe It's Not Butter spray 
Preheat oven to 400°F 

Wash and dry turkey inside and out. Spray turkey with butter spray. 
Cut a long length of aluminum foil, enough to wrap loosely around the turkey. Foil should be loosely wrapped over turkey. If it is too tight... your turkey will be steamed and not brown as well. Put turkey in oven and roast for 15 minutes. Turn heat down to 350°F and cook until done. 
Use following chart to gauge time: 8-10 pounds: 2-2/12 hours; 10-14 pounds: 2 1/2-3 hours; 14-20 pounds: 3 1/2-4 hour. 
During roasting, the bird should be basted occasionally. (Most turkeys are pre-basted, but it doesn't hurt to do it. It gives the skin a shinier, crunchier texture.)  Finally, remove foil for final browning. 
The turkey is done when you stick a fork in and clear juice (as opposed to pink) runs out. A meat thermometer inserted into the part of the bird without touching the bone will read 180°F. Do not overcook. Remove turkey from oven and let sit 15-30 minutes before serving so that juices will be reabsorbed by the flesh. 
Carve the turkey and transfer to a serving tray.


1 and 1/2 loaves of white bread
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 large carrot or 6 baby carrots, chopped
1 stick margarine
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 tsp. garlic salt (can you tell I like garlic salt??)
1 can cream of mushroom soup, mixed with 1/2 can of water or chicken broth
3 eggs

Tear bread into small pieces into a large bowl. 

Sauté the celery, onion and carrot in a frying pan with margarine until tender. 

Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.

 Add vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
Mix until blended.

 Empty mixture into a 1 1/2 or 2 - quart well-greased casserole dish or 13 x 9 baking dish. Bake in 350 degree oven for almost an hour. Cover lightly with foil and bake for an additional hour at 300 degrees...Outside will be crunchy,  while the inside is fluffy and moist...


5# potatoes (pared and cut into cubes)
1/4 pound (1 stick) margarine
Milk (as needed)
Put potatoes in large pot and cover the potatoes with water. Bring to a boil and then turn down to medium until they are tender to the touch with a fork (almost falls apart). Turn off heat. Let sit for a few minutes, then drain the potatoes into a colander inside a large bowl (to save the potato water for gravy). Put the potatoes back into the pot and add salt and pepper to taste during the whipping of the potatoes.. Using an electric mixer, begin breaking up the larger pieces and add margarine and continue to mix and whip until nice and smooth. You will then determine how much or how little milk needs to be added at this time. Taste and see if the salt and pepper is adequate as well. 
Just to be make sure you have a delicious tasting mashed potatoes, put a nice sized spoonful of margarine on top. Place the lid on and keep the potatoes on warm until served. Make sure this is not too hot and that the potatoes do NOT stick. 
Before serving them, use a large forked serving spoon and fluff up.

                   TURKEY GRAVY

In a medium sized mixing bowl, put 1/2 cup of regular flour, 1 teaspoon of salt, and a cup of milk. Using a whisk, begin mixing it together... it should be rather gooey... if it's not, add some more milk. In a large frying pan, place whatever drippings you have from the turkey  and  bring it  to a boil. Slowly add the gooey flour mixture to the broth and with the whisk, start stirring and stirring. If there's more flour mixture than broth, then this is the time to use the potato water. Continue adding and stirring until the gravy is nice and thick and creamy, at which time you may turn it down to warm. Add whatever pepper you would like and mix and cover and let sit.


20 ounce frozen bag of broccoli pieces, thawed and drained
1/3 cup chopped onion
1 1/2 cup shredded cheddar cheese
1 pound creamy-style cottage cheese (can use fat free)
4 eggs, beaten
1 c. mushrooms (optional)
1/2 tsp. salt
1/2 tsp. black pepper 
In buttered 2 1/2 quart casserole, stir all the ingredients. Bake uncovered at 325 degrees for 35 minutes (until lightly set). Let cool 10 minutes before serving.


3 cups canned, mashed sweet potatoes
1 cup dark brown sugar
1/4 cup milk
1 teaspoon vanilla extract
½ cup butter, melted

1 cup dark brown sugar
½ cup all purpose flour
½ cup butter, melted
1 cup chopped pecans or walnuts

In a large mixing bowl, combine the mashed sweet potatoes, sugar, milk, vanilla and melted butter. Mix these ingredients thoroughly and then put it into a casserole dish.
Mix all the topping ingredients in a large bowl. Spread the crumbled topping mixture over the top of the sweet potato mixture and bake in a 350-degree oven for 30 minutes.


1 dozen eggs (hard boiled, cooled, and peeled)
Light mayonnaise
Yellow mustard
Ranch dressing
Garlic Salt

Slice the eggs in half lengthwise. Put the cooked yolks into a bowl and place the white halves on a plate. After all the eggs have been cut and separated, mash and mix up the yolks until they are as fine and smooth as possible. To this add about 4 heaping tablespoons mayonnaise, a hefty squirt of yellow mustard, and two tablespoons of ranch dressing. With a mixer, blend these all together until smooth and creamy. Add just enough garlic salt and pepper to taste.

With a teaspoon drop enough mixture into the center of the whites to make it look full and rounded (not flat). For an added touch, (if you like, you may add a shake of paprika or some finely sliced green olives). If not, just leave them plain, cover with plastic and refrigerate until needed.

QUICK PUMPKIN PIE  (without crust)

1 can pumpkin (16 oz.)
3 tsp. pumpkin pie spice
1 1/2 cups sugar
2 teaspoons vanilla
5 eggs
1/4 teaspoon salt
2 cans evaporated milk
1/2 cup flour
(This recipe makes 2 large or 3 small pies) 
Mix all ingredients with a mixer and pour into the pie pans in which you have melted 1/4 stick of margarine. 
Bake 30 minutes in a 325 degree oven or until they are set. (stick a knife into the center and if comes up clean... it's ready.) 
A quick and delicious pumpkin pie.

(Libby Recipe)

1 ½ cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
4 large eggs
1 can (20 oz.) pumpkin
2 cans (12 oz.) evaporated milk
2 unbaked 9-inche deep dish pie shells (or the homemade one listed below)

Mix sugar, salt, cinnamon, ginger, cloves in a small bowl.  Beat eggs in another bowl.  Stir in pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.   Pour into shells.

Bake in a preheated 425 degree F. oven for 15 minutes.  Reduce temperature to 350 degrees.  Bake for 40-50 minutes on until a knife inserted near the center comes out clean.  Cool on a rack for two hours.   Serve immediately or refrigerate.  


6 cups peeled, sliced apples (Macintosh)
1 Tbs. lemon juice
½ cup granulated sugar
½ cup firmly packed brown sugar
2 Tbs. all purpose flour
½ tsp. cinnamon
½ tsp. ground nutmeg
2 Tbs. butter
Double crust pastry

Preheat oven to 450 degrees.  Combine apples and lemon juice in mixing bowl.  Combine sugars, flour, cinnamon, nutmeg and mix well.  Pour sugar mixture over apples and stir to coat.  Spoon fill into a the pastry-lined pie pan. Dot with butter.  Transfer top crust to the top of the pie, trimming off excess.  Fold edges under to seal and flute the rim.  Cut slits for the steam to escape.   Bake in preheated oven  for 15 minutes.  Reduce heat to 350 degrees and bake for additional 45 minutes.   (The pie crust below is AWESOME)


3 cups flour
1 cup margarine or butter
1 - 8 oz. cream cheese, softened

Put aside the margarine (butter) and cream cheese to soften.  In a medium-sized bowl, put    the  flour and add the margarine and cream cheese.  Cut this into the flour until blended, then mix well with your hands (as you would bread dough).

This dough WILL NOT stick to your hands.   Separate into three balls and cover with plastic wrap so it  won't dry out.  Press down and roll out into the size you need for crust.  You won't even need to flour the board.   Place crust into pie pan and trip edges.  Put favorite filling into and bake according to directions.

It's the most tender, good tasting crust you've ever made and so simple.  This recipe yields three crusts.  If you only want to use two of them, you can either refrigerate it for 2 weeks or freeze in a sealed container.

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