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Dear Lady Crowen, 'tis my first Christmas as a married lady and I must confess I do not know how to arrange a Christmas Dinner."

"My dear young lady, start by placing a high pyramid of evergreen in the centre of the table. Let a roasted turkey, of uncommon size, occupy the centre of one side of the table, at one end let there be a cold boiled ham and at the other a roast pig. With the turkey serve mashed potatoes and turnips, boiled onions, and dressed celery. Near the ham place fried or mashed potatoes, pickles or mangoes and with the roast pig, the same dishes as with the turkey. Place large pitchers of sweet cider or ice water (where that is not desired) diagonally opposite each other on two corners of the table.

For desert there should be only two very large and ornamental mince pies. Ice creams and jellies, ripe fruits and nuts, along with different sorts of wines complete the dessert.”

~Mrs. Crowen's American Lady's Cookery Book - 1847

The Night Before Christmas
by Sister St. Thomas, B.N.D.

A more spiritual version of the famous Christmas story.

T'was the night before Christmas, and all through the town,
St. Joseph was searching, walking up roads and down;

Our Lady was waiting, so meek and so mild,
While Joseph was seeking a place for the Child.

The children were nestled, each snug in their beds,
The grown-ups wouldn't bother, "There's no room," they said;

When even the innkeeper sent them away,
Joseph was wondering, where they would stay?

He thought of the caves in the side of the hills,
"Let's go there," said Mary, "it's silent and still."

The moon on the breast of the new fallen snow,
Made pathways of light for their tired feet to go;

And there in a cave, in a cradle of hay,
Our Savior was born on that first Christmas Day!

The Father was watching in heaven above,
He sent for His angels, His couriers of love.

More rapid than eagles God's bright angels came,
Rejoicing and eager as each heard his name;

"Come Power, Come Cherubs, Come Virtues, Come Raphael,
Come Thrones and Dominions, come Michael and Gabriel;

Now fly to the Earth, where My poor people live,
Announce the glad tiding My Son comes to give."

The Shepherds were watching their flocks on this night,
And saw in the heavens an unearthly light.

The Angels assured them, they'd nothing to fear,
It's Christmas they said, the Savior is here!

They hastened to find Him, and stood at the door,
Till Mary invited them in to adore.

He was swaddled in bands from His head to His feet,
Ne'er did the Shepherds see a baby so sweet!

He spoke not a word, but the shepherds all knew,
He was telling them secrets and blessing them too;

Then softly they left Him, The Babe in the hay,
And rejoiced with great joy on that first Christmas Day.

Mary heard them exclaim as they walked up the hill,
"Glory to God in the Highest, Peace to men of good will."

What is Figgy Pudding?

Before you sing, "Now bring us some figgy pudding," it might be helpful to know exactly what you are requesting. Figgy pudding is an English dish similar to bread pudding. Made from figs, bread crumbs, cinnamon, nutmeg, and milk, the pudding is baked, then topped with a scrumptious brandied hard sauce, custard icing, powdered sugar, or whipped cream.


Xmas Slang, or Maybe Not?

How many people write the word Xmas on their cards, messages, and festive greetings, believing it to be nothing more than laziness or modern slang? Well all these people will be wrong on both counts. Xmas is a religious word that has been in use for more than 600 years. The X represents the Greek letter 'Chi', this is the first letter of Christos meaning Christ.


What's In a Name?

"Rudolph, the Red-Nosed Reindeer" was conceived by author Robert May in 1939. Two other names he considered before deciding on Rudolph were Reginald and Rollo.


Not this holiday honey!!

Holiday Headaches: Nearly one in four people said they have more headaches during the Christmas season than any other time of the year. Of those surveyed, 75 percent said that not having enough time caused them to have headaches; 73 percent said crowds and traffic created their headaches; and 51 percent said skipping meals gave them headaches.


Giving to the dogs

According to a 1995 survey, 7 out of 10 British dogs get Christmas gifts from their doting owner.

Father Christmas Calls

Alex was five; all his Christmas presents were always signed, 'from Father Christmas.'

A little while after Alex had opened all his presents on Christmas morning, we became aware that he was looking quite down in the mouth for no obvious reason.

'What's the matter, Al?' I asked.

'Ummmm, 'replied Alex slowly, 'I really hoped that you and Mummy would give me something for Christmas.'





Rudolph The Red Nosed Reindeer?

A Russian couple were strolling down the street in Moscow, when the husband felt a drop hit his nose. 'I think it's starting to rain,' he said to his wife.

'I don't think so, it felt more like snow to me,' she replied.

'No, I'm sure it was just rain, he said.' Well, as these things go, they were about to have a major argument about whether it was raining or snowing. Just then they saw a minor communist party official walking toward them. 'Let's not fight about it,' the man said, 'let's ask Comrade Rudolph whether it's officially raining or snowing.'

As the official approached, the husband stopped him and asked, 'Tell us, Comrade Rudolph, is it officially raining or snowing?'

'It's raining, of course,' he answered and walked on. But the woman insisted: 'I know that felt like snow!' To which the man quietly replied: 'Rudolph the Red knows rain, dear!' groannnnnnnn.

PUMPKIN SOUP
thank you Grace

2 pounds pumpkin, skinned and cut up
2 teaspoons sugar
6 tablespoons butter
2 teaspoons salt
Pepper to taste
1 cup water
2 tablespoons flour
6 cups milk

In a large soup pot, add the pumpkin, sugar, butter, salt, pepper and water. Simmer for 20 minutes. Mash the pumpkin well and add the flour, mixing constantly. Add the milk and simmer for another 10 minutes. Serve with fried bread or toast.


CHRISTMAS SALAD
thank you Connie

3 ounce package lime Jello
3 ounce package lemon Jello
3 ounce package cherry Jello
1/2 pound small marshmallows
1/2 cup mayonnaise
1 small package cream cheese
1 cup crushed pineapple
1 cup whipped cream

Prepare lime Jello, according to directions in a 9x13 pan, chill. In pan on stove, dissolve lemon Jello in one cup hot water, add marshmallows and dissolve. Let cool. Mix mayonnaise with cream cheese. Add to Jello with pineapple. Fold in whipped cream last and pour over set lime Jello and let set. Mix cherry Jello, pour over and let set.


OLIEBOLLEN (Dutch Donuts)
thank you Ann

2 packages yeast
1/2 cup warm water
1/2 cup sugar
2 beaten eggs
2 cups hot milk
1/2 cup sugar
4 cups flour
1/2 teaspoon salt

Dissolve yeast in 1/2 cup warm water and 1/2 teaspoon sugar. Mix together the eggs, milk and sugar and when temperature of mixture is still slightly hot to wrist, add yeast mixture. Add flour and salt. Mix. Place in Tupperware bowl and let rise 1 hour in warm place. Heat oil to 350-365 deg making sure there is enough oil to cover donuts.If desired, add raisins or cut apples into 1 inch chunks and place in center of dough. When temperature is right, drop dollops in hot fat. Turn. When brown, remove and if desired roll in white or powdered sugar or cinnamon.


GREEN BEAN CASSEROLE

2 -9 ounce packages frozen cut green beans
1 can cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
1 1/3 cups French's Onion Rings

Mix all ingredients except 2/3 c onion rings. Pour into buttered casserole and bake at 350 degrees for 30 minutes. Top with remaining onion rings and bake 5 minutes more or til onions are golden brown.


GARLIC CREAM POTATOES

2 pounds Russet potatoes
2 garlic cloves crushed
1 cup heavy cream
Salt and black pepper

Butter a quart shallow ovenproof dish. Slice the potatoes into about the thickness of a coin

Arrange half the potatoes over the bottom of the dish and season well with salt and pepper. Crush the garlic into cream. stir well then pour half over the potatoes in the dish. Cover with the remaining slices of potato. Season with salt and pepper and pour over the remaining cream. Cover with foil. Cook in the middle of the oven for about 1 hour 10 minutes at 350 degs. removing the foil after 30 minutes. The top should be just beginning to brown.


WALNUT GRAVY

1 cup milk
1 cup water
ј cup flour
Ѕ cup finely chopped walnuts
ѕ teaspoon salt

Heat the milk and water in a double boiler. Thicken by adding the flour after it has been stirred smooth with a little cold water. Add nuts and salt.


SCALLOPED SWEET POTATOES AND PINEAPPLE

6 medium sweet potatoes, cooked
6 pineapple slices, diced
3/4 cup pineapple juice
1/2 cup brown sugar
1/4 cup butter

Slice sweet potatoes. Arrange alternate layers of sweet potatoes and pineapple in a wide baking dish so that there are only 4 layers. Heat the pineapple juice, brown sugar and butter together. Boil for 3 minutes and pour over sweet potatoes and pineapple. Bake at 350 degs. for 30 minutes.


SQUASH EVEN LITTLE BOYS LIKE
thank you Judy

4 pounds yellow squash
1 cup chopped onion
1/2 cup chopped celery
1 pound pork sausage
Salt and pepper
Parmesan cheese

Cut up squash and onions and boil in salted water. Fry sausage, pour off most of the drippings and then saute celery in what is left. Drain well. Drain squash and onions, then beat with a hand mixer. Add sausage and celery and mix well by hand. Pour mixture into a greased 9x13 pan or glass baking dish. Bake at 350 degs. 45-60 minutes. Sprinkle with Parmesan cheese just before serving.


OYSTER DRESSING

2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cup chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoons cayenne
3 bay leaves
1 tablespoons minced garlic
1/4 cup finely-chopped parsley
1 cup water
1/4 cup chopped green onions
4 cup French bread in 1" cubes (or homemade-style white bread)
1/3 cup freshly-grated Parmesan

Preheat oven to 375 degrees. Butter a 9- by 11-inch baking pan with the butter and set aside. Drain the oysters, reserving the oyster liquor. Set aside. Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.

In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown. Remove the bay leaves before serving.


BUTTERCUP SOUP

1 tablespoon canola oil
1 cup sliced celery
2 cloves garlic, minced
1 chipotle pepper minced
4 large tomatoes cored and diced
1 1/2 tablespoons paprika
1 tablespoon dried oregano
Salt and pepper to taste
2 cup buttercup squash, peeled and diced
2 cup parsnips peeled and diced
12 pearl onions peeled
1 cup diced carrots
2 1/2 cups water
1 1/2 cups cooked cranberry beans drained
1 cup fresh or frozen corn kernels
8 broccoli florets

In a large saucepan, heat oil over medium heat. Add celery, garlic and chipotle and cook 3 to 4 minutes. Add tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, until mixture resembles thick pulp, about 8 minutes.

Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more.



FOUR HOUR SALAD
thank you Marcia

Red Cabbage, 1 small head
1/2 package fresh spinach
1/2 head lettuce
1 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar
1 teaspoon or more vinegar
3 stalks celery, cut up
8 slices bacon
Parmesan cheese

Cut cabbage and tear lettuce and spinach into pieces. Place in salad bowl. Mix sour cream, mayonnaise, sugar, vinegar and drizzle over salad. Fry bacon and crumble. Sprinkle bacon and cheese on top. Refrigerate for 4 hours before serving.


CHRISTMAS MORNING ROLLS
thank you Lynn

1 package frozen Rhodes rolls
1 package butter scotch pudding - not instant
1/2 cup margarine or butter
3/4 teaspoon cinnamon
1/2 cup brown sugar

Grease a bundt or cake pan and place frozen rolls inside. Sprinkle dry pudding mix over rolls. Melt butter, brown sugar and cinnamon and pour over rolls. Cover with plastic wrap and let rise overnight. Bake at 350 deg for 30-40 minutes. Remove from oven and immediately turn out of pan.


HARVARD BEETS
thank you Betty

3 cups canned beets
1/2 cup sugar
1/2 cup cider vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons butter

Slice the beets and set them aside. In the top of double boiler, mix together the cornstarch, sugar, salt and cider vinegar. Stir over boiling water until the mixture is thick, smooth and clear. Add the beets and reheat. Just before serving, add the butter.


SCALLOPED POTATOES WITH PUMPKIN SAUCE

2 pounds potatoes, peeled, thinly sliced
1 medium onion, coarsely chopped
1 can (16 ounce) Cream of Pumpkin soup
Ѕ soup can milk
Salt and pepper to taste
ѕ cup breadcrumbs

Layer potatoes & onions in a shallow casserole.Combine soup & milk & seasoning. Pour over potatoes.

Sprinkle with breadcrumbs. Bake for 1 hour 323 degs.


EGG GRAVY

3 tablespoons solid vegetable fat
1 egg
4-Ѕ tablespoons flour
2 cups milk or water
Salt to taste

Put the fat into a skillet, and when quite hot, add the well beaten egg, and stir over the fire until the whole is a light brown color. Add the flour, and continue to stir until a nice brown; then add one third of the liquid, and stir until smooth and free from lumps. Add the remainder of the milk, boil up, salt to taste, and serve.


CREAMED SWEET POTATOES WITH RAISINS

4 cups mashed sweet potatoes
1/2 cup sugar
1 teaspoon salt
Dash of nutmeg
Dash of cinnamon
1 cup seedless raisins
1 cup cream

Place sweet potatoes in buttered casserole and add rest of ingredients. Mix thoroughly. Bake at 350 degs. for 1 hour.


CHRISTMAS SQUASH

3 medium acorn squash
2 eggs, slightly beaten
1 to 1 1/2 cups sugar
2 tablespoons flour
1 teaspoon vanilla
1 cup butter, softened
1/2 teaspoon baking powder
Nutmeg to taste

Preheat oven to 350 degs. Cut each squash into 4 pieces, remove seeds, boil in water until tender. Peel off skins and place squash in large mixing bowl. Mash with fork and add all remaining ingredients except nutmeg. Pour into 3 quart casserole and bake for 30 minutes or until slightly brown around edges and no longer runny. Sprinkle nutmeg on top and serve.


CHESTNUT DRESSING

Salt
Freshly ground black pepper
2 pounds chestnuts
3 sticks butter
2 cup onions finely minced
2 cup celery finely minced
10 cup dry bread crumbs
2 teaspoons ground sage
1 teaspoons dried thyme
1 teaspoons dried marjoram
1 teaspoons dried savory
1 teaspoons dried rosemary
1 1/2 cup turkey stock (to 2 c.) or you can use canned low-sodium chicken broth

With a sharp knife, cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

Melt the butter in a large skillet. Add onions and celery, and cook until tender. In a large bowl, put the bread crumbs and all of the spices, add the cooked onion and celery with melted butter. Mix thoroughly. Add the turkey stock and mix thoroughly. Mix in chestnuts. Salt and pepper to taste.

Preheat oven to 350 degrees F. Remove neck and giblets, use for gravy if desired. Wash turkey with cold water and salt, rinse well and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together.

Place turkey on a roasting pan. Roast the turkey, uncovered, for 20 minutes per pound. Baste often.


TURKEY SOUP

Bones and trimmings from 1 turkey
5 cups water
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1/4 teaspoon freshly-ground white pepper
2 med carrots sliced
1 cup whole kernel corn
1 cup chopped onion
1 celery stalk sliced
1/2 cup uncooked rice
2 tablespoons chopped fresh parsley

Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to boil. Lower heat to simmer and cook, covered, 3 to 4 hours.

Remove bones; cut off meat and return meat to broth. Add carrots, corn, onion, celery, and rice to broth. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley.

This recipe yields 4 servings.


APPLE SLAW

2 apples, thinly sliced
2 tablespoons lemon juice
3 cups shredded cabbage
1 stalk celery, chopped
1 carrot, grated
1 medium onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
3/4 teaspoon celery salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot and onion. Combine sour cream, mayonnaise, and celery salt. Toss with apple mixture and serve.


FRENCH BREAKFAST PUFFS

1 cup sugar
1/2 cup shortening
1 egg
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1 teaspoon cinnamon
6 tablespoons butter, melted

In a medium bowl cream together 1/2 cup of sugar, shortening and egg. Sift together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with the milk, beating well after each addition. Fill greased muffin pans 2/3 full and bake in a 350 deg. oven for 20 to 25 minutes. Combine remaining 1/2 cup sugar and cinnamon in a bowl. Remove puffs from oven and immediately dip each into melted butter, then into cinnamon-sugar mixture, coating tops well.


CARROT CASSEROLE

4 cups carrots, cooked, drained and sliced
1 can water chestnuts, sliced and drained
1 jar slivered mushrooms, drained
1 can cream of mushroom soup,do not dilute
1 jar (8 ounce) Cheez Whiz
1 package (3 ounce) slivered almonds
1 can onion rings

Mix all ingredients together - except onions - in 12 x 12" casserole dish> top with onion rings and bake at 350 degs. for 20 to 30 minutes.


APPLEBEE'S BACON-SCALLION MASHED POTATOES

2 pounds all purpose potatoes peeled, and cut into 1" cubes
4 garlic cloves peeled
5 strips bacon cut 1/2" pieces
1 cup thinly-sliced scallions
1/2 cup 1% low-fat milk warmed
1/2 cup reduced-fat sour cream
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Cook potatoes and garlic in large pot with lightly salted water to cover 13 to 15 minutes until potatoes are fork tender.

Meanwhile, fry bacon in a nonstick skillet over medium-low heat until crisp. Drain on paper towels. Pour off all but 1 teaspoon drippings. Add scallions, saute 1 minute or until soft, but not brown. Add bacon. Drain potatoes well and return to pot. Mash, adding milk, sour cream, salt and pepper. With a wooden spoon, beat in bacon and scallions. Reheat, if necessary.

Serves 4.

Source - Applebee's Copykat


GIBLET GRAVY

Giblets and neck of fowl
2 tablespoons chicken fat
2 tablespoons flour
Salt and pepper

Place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly and when tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked. Heat the fat on top of the stove and when it is hot, stir in the flour. Cook two minutes, then add one cup of the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much.

If the gravy seems too thick, add a little hot water. Lastly, put in the chopped giblets, and season to taste with salt and pepper.


SWEET POTATOES SOUTHERN STYLE

6 medium sized sweet potatoes
2 tablespoons butter
2 tablespoons cream
Salt to taste
1/4 cup Sherry wine

Bake sweet potatoes, remove from oven, cut in halves and scoop out inside. Mash. Add butter and cream to moisten. Season with salt and sherry. Refill skins and bake 5 minutes at 375 degs.


STUFFED ACORN SQUASH

2 medium acorn squash
8-10 fresh mushrooms, sliced
1 tablespoon butter
3-4 green onions, chopped
4 tablespoons chopped pecans
4 tablespoons sour cream
4 tablespoons grated sharp Cheddar cheese

Preheat oven to 350 degs. Cut squash in half lengthwise and remove seeds. Put squash, cut side down, in shallow pan of water and steam 45-60 minutes until tender. Saute mushrooms in butter and mix with onions, pecans and sour cream. Fill squash cavities with mushroom mixture and sprinkle with cheese. Bake for 10 minutes or until cheese melts.


APPLE MAPLE STUFFING

1 stalk celery, chopped
1 medium onion, chopped
6 tablespoons butter
3 apples, chopped
1/4 cup maple syrup
3/4 cup water
4 cups herb-seasoned cubed stuffing mix

Simmer celery and onion in 4 tablespoons butter for 2 minutes. Add apples and remaining butter and simmer another 2 minutes. Add syrup and water and bring to a boil. Measure 4 cups stuffing mix into large bowl. Add hot mixture, stirring well. Will stuff a 6-10 pound bird.


NATIVE AMERICAN HAZELNUT SOUP
thank you Francine

1 pound hazelnuts
6 to 8 ramps - or green onions, white part only
1/2 cup watercress, including tender stems
2 tablespoons corn oil
4 cups vegetable stock or water
2 teaspoons kosher salt

Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and place in the oven. Cook for 12 to 15 minutes, until toasted. Remove from the oven and allow to cool. Place the nuts in a kitchen towel and scrub hard to remove as much of the skins as possible.

Trim the roots from the ramps. Thinly slice, with their tops on, and set aside. Rinse and drain the watercress, removing woody stems or pale leaves. Chop the watercress coarsely.

Heat the oil over medium heat in a large saucepan. Add the ramps and watercress and wilt for 3 to 5 minutes, stirring continuously. Add the stock and hazelnuts. Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low and simmer for about 30 minutes, until the nuts are softened and the flavors have developed.

In small batches, transfer the soup to a food processor or blender and process until smooth (don't fill the processor more than 1/3 full.) Return the puree to the saucepan and bring to a simmer over medium heat. Add more liquid to thin, if necessary, and stir in the salt. Ladle into warm bowls and serve immediately.

Source: Foods of the Americas

Note "The Algonquin, Iroquois, and most other Native people of the northern woodlands regions prepared nuts in many ways, including versions of this delicious soup.


BROCCOLI SALAD

1 bunch of fresh broccoli
1/2 medium red onion, diced
12 slices bacon, fried crisp and crumbled
1 cup raisins
1 cup sunflower seeds
1 cup mayonnaise
1/2 cup sugar
2 tbsp vinegar

Wash, drain and cut into small pieces, the broccoli using only the tiny stems & florets. Bacon bits may be substituted for the bacon. Combine all ingredients. Mix well.


GRANDMA'S CINNAMON BREAD

1 cup milk
1 package dry yeast
1/4 cup warm water
3 1/2 cups flour
1 egg, beaten
1/4 cup butter, melted
1 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon
1/4 cup sugar
Light Corn Syrup

Scald milk. Set aside to cool. Soften yeast in a warm water in a large bowl. Let stand 5 minutes. Stir in 3 cups flour, cooled milk, egg, butter, sugar and salt. Work in 1/2 cup flour, only as needed to make dough pliable. Cover. Let rise until double in bulk - 10-15 minutes. Punch down. Put on lightly floured surface. Cover for 10 minutes, then roll out to rectangle. Brush with melted butter. Combine 1/3 cup sugar and the cinnamon. Reserve 1 tablespoon of the mixture, sprinkling the rest on the dough. Starting at long side, roll as for jelly roll. Seal edges. Put in greased 4 1/2 x 8 1/2 loaf pan. Let rise until double in bulk. Bake at 350 degs. for 45 minutes. Remove from pan while warm. Brush with light corn syrup and sprinkle with remaining cinnamon mixture.


CORN AND TOMATOES

2 tablespoons butter
3 onions, sliced
2 cups tomatoes
2 cups corn
2 tablespoons butter
1 teaspoon sugar
1 teaspoon salt
Paprika
2 eggs, well beaten

Melt butter in frying pan, add sliced onions and saute until tender, not brown. Add tomatoes and cook until soft. Add seasonings and corn and 2 well beaten eggs. Turn into buttered dish and bake at 350 degs. for 20 minutes.



BACON AND CHEDDAR MASHED POTATOES

1 1/2 pound potatoes, unpeeled, quartered
1/2 cup Miracle Whip-regular or lite
1/2 cup milk
6 slices Oscar Mayer bacon, crisply cooked, crumbled
1/4 teaspoon garlic powder OR 3 cloves garlic, minced
Salt and pepper
1 cup Kraft shredded mild Cheddar cheese

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes . Add dressing, milk, bacon, and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if desired.

Makes 4 servings


CRANBERRY GRAVY

1 (10 1/2 ounce) can condensed chicken broth
1/4 cup lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste

After turkey has been removed from pan, skim off as much fat as possible from drippings (an ice cube passed through the drippings will help to congeal the fat, facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon juice and lemon peel. Cook over medium heat until bubbly hot. Add cranberry jelly to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper to taste. This will not be a thick gravy, but it may be thickened slightly, if desired.

Pour into a warmed gravy boat to serve with turkey and dressing.


SWEET POTATO CUSTARD

3 cooked sweet potatoes
2 eggs, well beaten
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 cup brown sugar
3 cups milk

Mash sweet potatoes, add rest of ingredients. Mix thoroughly and pour into a buttered baking dish. Bake at 325 degs. until firm. Cover with meringue or marshmallows - if desired.

Note: Sweet potato custard is a dish to be served hot, as a vegetable and not dessert. However, add 2 tablespoons sugar and this same recipe becomes filling for a delicious pie.


SPINACH STUFFED SQUASH

6 medium zucchini
1 cup fine soft bread crumbs
1/2-3/4 cup cooked, drained, chopped spinach
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
2 tablespoons oil
1/4 teaspoon thyme
Salt and pepper
Garlic salt to taste
Paprika

Preheat oven to 350 degs. Wash squash, cut off ends and parboil in salted water for 15 minutes. Drain and let cool. Cut in half lengthwise and scoop out pulp. Drain pulp thoroughly and mash. Combine pulp with next 8 ingredients, setting aside part of the cheese. Fill shells with this mixture. Place in greased shallow baking dish. Sprinkle tops with cheese, garlic salt ad paprika. Bake for 10 minutes.


CORNBREAD DRESSING
thank you Jacquie

4 cups corn bread, crumbled
2 cups bread crumbs
4 eggs, beaten
1/4 teaspoon sage or poultry seasoning
1/2 cup onion, chopped
1 cup celery, diced
5-6 cups hot broth
Salt to taste
1/2 teaspoon black pepper

Combine all ingredients. Bake in greased baking dish at 350 degs for 1 hour or until brown.


OYSTER SOUP

2 medium-size carrots
1/2 cup celery, finely diced
1/4 cup butter
4 cups half and half
4 cups oysters
Salt and pepper to taste

Peel and grate carrots into in long thin shreds. Melt butter in saucepan and stir in celery and carrots. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk and bring to just under a boil. While milk is begin to warm, heat oysters in enameled cast iron pan over medium heat. Do not boil. Pour into milk and serve. Season with salt and pepper to taste. Serve immediately.


MEXICAN CHRISTMAS FRUIT SALAD

2 small fresh beets
1 large fresh carrot
1 large orange, peeled and chopped
1 medium fresh apple, peeled and diced
1/4 fresh pineapple, peeled, cored, and diced
1 large banana, diced
1/2 small pomegranate, seeds only
1 tablespoon lime juice
2 tablespoons vegetable oil
1/2 teaspoon sugar
Dash salt
1/4 cup unsalted peanuts

Peel beets and carrot and cook in hot water until tender. Drain, dice, and chill the vegetables. Meanwhile, chop fresh fruits as indicated and place in a large salad bowl. Stir in chilled diced beets and carrots. Whisk together lime juice, vegetable oil, sugar, and salt. Pour over salad and toss well. Sprinkle with peanuts and serve immediately.


BEST EVER YEAST ROLLS

2 packages dry yeast
2/3 cup sugar
1 cup warm water
1 teaspoon salt
1/4 cup shortening
1/2 cup margarine, softened
1 cup boiling water
2 beaten eggs
6-7 cups flour

Dissolve yeast and 1 table spoon sugar in the warm water. Let stand 5 minutes then add remaining sugar, salt, margarine and shortening in large bowl. Add boiling water, stir well until margarine and shortening melt. Cool slightly then add to yeast and mix well. Add eggs and 3 cups flour. Gradually beat in more flour until dough is pliable. Place in well greased bowl and let rise. Punch down and knead several times. Shape into 2 inch balls and place in 3 - 9 inch greased tins. Let rise for 30 to 40 minutes. Cook at 325 degs for 20 to 30 minutes.


CREAMY BAKED VEGETABLES

1 cup sour cream
1 tablespoon dry onion soup mix
1 package (16 ounce) frozen mixed vegetables
Grated cheese

Mix sour cream and onion soup mix together. Fold mixture into vegetables, place in casserole dish and bake in a 350 deg. oven for 25 minutes. Top with grated cheese.


CREAMED POTATOES

5-6 medium potatoes
1 1/2 cups small curd cottage cheese
1/2 cup sour cream
1 medium onion, chopped fine
3 tablespoons dry chives
Salt and pepper to taste

Boil potatoes and drain well. Mash, then add remainder of ingredients. Put in a 1 1/2 quart casserole and bake 45 minutes at 350 degs.


SOUTHERN CREAM GRAVY

2 tablespoons butter
3 tablespoons flour
3/4 cup chicken bouillon
1/4 to 1/2 cup half-and-half or light cream
Kitchen Bouquet or Baker's Caramel (to color gravy)

Melt butter in a small saucepan. Stir in flour and cook until mixture is browned slightly (it will be crumbly). Over medium heat, stir in hot chicken bouillon, mixing constantly to thicken mixture and avoid lumps. Lower heat and stir in cream and gravy coloring, if using.


ACORN SQUASH & SWEET POTATO

1 large onion chopped
1 1/2 pound sweet potatoes peeled and cubed
1 small acorn squash quartered, seeded, pared
1 can chicken broth
4 tablespoon skim milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup nonfat sour cream optional
Ground nutmeg -optional

Saute onion in broth or water in large saucepan over medium heat until onion is translucent, about 6 minutes. Add potatoes, squash and broth. Simmer, covered, until veggies are tender, about 25 min. Cool slightly. Working in batches, place the veggies with their liquid in food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the nonfat milk for desired consistency. Season with salt and pepper. Heat over low heat. Top each serving with dollop of nonfat sour cream and a sprinkle of nutmeg.


ZUCCHINI CASSEROLE

1 zucchini (3-4 pounds), washed and sliced thin
Salt
1/4 cup butter or olive oil
2 garlic cloves, pressed
2 onions, chopped
Oregano
Cilantro
Coarsely ground pepper
4 ripe tomatoes, sliced thin
2 cups grated sliced cheese

Slice zucchini very thin, salt generously and place in a colander. Let stand for about 30 minutes to express water. Rinse salt off, then pat zucchini dry. Cover the bottom of a 10x13 glass baking dish with half of the sliced zucchini. Saute garlic and onion in butter or oil. Sprinkle zucchini with moderate amounts of oregano, cilantro and pepper. Place thin tomato slices over zucchini then add half of the sauteed onion mix. Repeat layers, topping with cheese. Bake uncovered at 350 degs for 30-45 minutes until the top is glazed and golden brown.


OLD TYMERS TURKEY DRESSING
thank you Richard

5 cups stale bread
2 cups cornbread
1 medium onion, ground
1/2 pound ground beef and pork, mixed
Turkey giblets, ground
3 raw eggs
Salt and pepper

Soak breads in water. Squeeze dry. Fry meat, giblets and onion lightly. Mix with breads, eggs, salt and pepper. Will stuff 15 pound turkey.


SWEET POTATO CREAM SOUP

10 sweet potatoes, peeled
1/2 pint heavy whipping cream
2 tablespoons brandy
8 shallots, peeled
1/2 cup fresh ginger, ground
1 quart fresh squeezed orange juice
1/2 cup butter
1 teaspoon cinnamon
Salt and pepper to taste

Boil sweet potatoes, saute shallots, then deglaze with brandy. Keep on the stove until liquid is reduced. Mix potatoes and the rest of the ingredients in a food processor. Put the mixture in a pot and simmer until thick.


SHREDDED CARROT SALAD

8 medium sized carrots, shredded
1 teaspoon orange flavor liqueur
1 teaspoon fresh squeezed orange juice
1 teaspoon red wine vinegar
1 teaspoon extra virgin olive oil
3 teaspoons fresh chopped cilantro
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons fresh grated ginger
4 ounces roasted pine nuts
4 ounces toasted almonds
4 ounces toasted pistachios
4 ounces raisins

Mix shredded carrots with the rest of the ingredients. Refrigerate for a couple hours. Serve chilled.


CLOUD BISCUITS
thank you Mary

2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 egg beaten
2/3 cup milk

Mix the first four ingredients together, then cut in shortening. Combine beaten egg and milk. Stir dough until it follows around the bowl. Place on lightly floured board and knead 20 strokes. Roll out to 3/4 inch thick. Cut with biscuit cutter and bake at 450 degs. for 10-14 minutes.

Note: This recipe may also be used for shortcake by adding 3 tablespoon sugar to the batter.


CHRISTMAS CABBAGE

2 tablespoons butter
2 onions, cut in quarters
4 whole cloves
2 cooking apples, unpeeled, cored and cut in eighths
1/2 cup red wine vinegar
1 cup water
2 tablespoons sugar
Salt to taste
1 head red cabbage, quartered.

Combine all ingredients. Simmer 3-4 hours, drain and serve.


BACON/BUTTERMILK MASHED POTATOES

6 slices low fat bacon
2 pounds peeled potatoes cooked and mashed
1/2 cup warm nonfat buttermilk
3 tablespoons soft butter
Salt and pepper
Fresh chives

Cook the bacon until crisp, drain, and crumble. Discard the fat. Whip the hot potatoes with the warm buttermilk, butter, salt, and pepper. Fold in the bacon. Garnish with chives and serve hot.


MAKE AHEAD TURKEY GRAVY
thank you Jake

4 turkey wings (about 3 pounds)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons stick butter or margarine
1/2 teaspoon freshly ground pepper

Heat oven to 400 degrees F. Have ready a large roasting pan.

Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.

Put wings and onions in a 5- to 6-quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.

Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier). Whisk flour into remaining 2 cups broth until blended and smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.

Source: Woman's Day - 11/16/99


CITRUS SWEET POTATOES

2 pounds sweet potatoes
1 tablespoon grated orange rind
1/3 cup orange juice
1/3 cup grapefruit juice
1/4 cup firm packed brown sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Peel and cut sweet potatoes into 1/4-inch thick slices; arrange, overlapping slightly, in a single layer in 13x9 inch baking dish. Combine orange rind and juice, grapefruit juice, sugar, butter, lemon juice, salt and pepper; pour evenly over sweet potatoes. Cover tightly with foil; bake in 375 deg. F oven for 40 minutes. Uncover and bake, basting every 10 minutes, for about 30 minutes longer or until sweet potatoes are tender and glazed.


APPLE FILLED ACORN SQUASH
thank you Barbara

3 acorn squash
2 apples, chopped
1/2 cup chopped walnuts
1 tablespoon grated orange peel
1/2 cup brown sugar
2 tablespoons margarine, melted.

Preheat oven to 350 degs. Cut squash lengthwise and scape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients together. When squash is done, turn cut side up, fill with apple mixture and continue baking for 20 minutes or until squash is tender.


CASHEW DRESSING
thank you Jacquie

1 cup coarsely chopped cashews
1 cup chicken broth
4 slices bacon
1 teaspoon butter
1/4 teaspoon salt
Dash of pepper
1/4 teaspoon sage
1/4 teaspoon poultry seasoning.

Simmer cashews with broth, uncovered, until tender and all liquid is absorbed. Chop bacon, fry until crisp. Add bacon and remaining ingredients to nuts. Mix well.

TURKEY DRESSING - 1918
that you Ann

1 loaf of stale bread, cubed
1 onion, chopped
2 cups celery, chopped
1/4 cup melted butter
1/2 cup chicken stock
1 tablespoon or more of ground sage
1/3 cup dried cranberries or whole, raw cranberries

Cube one loaf of bread, preferably stale. Pour into large bowl. Add onion, celery and cranberries. Melt butter and pour into mixture, along with some of the chicken stock. If the bread is already very moist you may not want to use it at all. I only use stock to cut the amount of butter but you don't want the bread to become soggy. Sprinkle salt and sage over mix and toss. Eat a couple of pieces of bread. If they taste strongly of sage, you have enough. The taste will be milder when it is cooked. Stuff the turkey or chicken. Don't forget that the turkey has two ends to fill. There is a cavity by the neck as well as the area under the breast. Roast at 350 until the bird is done using a meat thermometer

Note:This recipe will stuff a 20 pound turkey. If using a smaller bird you can cook the rest of the dressing in a casserole in the oven.


APPLE PIE

Crust:
1 cup dry rolled oats
1/4 cup whole-wheat pastry flour
1/4 cup ground almonds
2 tablespoons brown sugar, packed
3 tablespoons canola oil
1 tablespoon water

Filling:
6 cups sliced and peeled tart apples (about 4 large apples)
1/3 cup frozen apple juice concentrate
2 tablespoons quick-cooking tapioca
1 teaspoon cinnamon

To prepare pie crust, mix dry ingredients together in a large mixing bowl. In a separate bowl, mix oil and water together with whisk. Add oil and water mixture to dry ingredients. Mix until dough holds together. Add a bit more water if needed. Press dough into 9-inch pie plate. Set aside until filling is prepared. To prepare filling, combine all ingredients in a large bowl. Let stand for 15 minutes. Stir and then spoon into prepared pie crust. Bake at 425 F for 15 minutes. Reduce heat to 350 F and bake 40 minutes, or until apples are tender.

Nutritional Analysis(per serving) Serving size: 1 slice
Calories 215 Cholesterol 0 mg
Protein 3 g Sodium 16 mg
Carbohydrate 31 g Fiber 4 g
Total fat 9 g Potassium 215 mg
Saturated fat 1 g Calcium 23 mg
Monounsaturated fat 5 g


HONEY GLAZED SWEET POTATOES

1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme), to taste

Preheat the oven to 375 F. Lightly coat a 9-by-13 inch baking pan with cooking spray. To make the sauce, in a small bowl add the water, brown sugar, honey and olive oil. Whisk until smooth.

Place a single layer of sweet potatoes in the baking pan. Pour the sauce over the sweet potatoes. Turn to coat them.

Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes. Transfer to a serving dish and top with pepper or chopped herb of choice. Serve immediately.

Nutritional Analysis(per serving) Calories 146 Cholesterol 0 mg
Protein 2 g Sodium 42 mg
Carbohydrate 31 g Fiber 4 g
Total fat 2 g Potassium 553 mg
Saturated fat < 1 g Calcium 46 mg
Monounsaturated fat 1 g

Source: Mayo Clinic

SQUASH SOUP
thank you Angelique

1 1-1/2-inch piece of fresh ginger, peeled and sliced thin
1/2 cup dry white wine
2 cups 99% fat free,no-salt-added canned chicken broth
1/2 onion, about 6 ounces,chopped
1 rib celery, chopped
2 large garlic cloves, minced
1 3/4 pounds butternut squash,peeled and cubed
1/3 cup nonfat plain yogurt + additional yogurt for garnish
1/3 cup skim milk
2 tablespoons chopped fresh chives

Place the ginger and wine in a small pot. Bring to a simmer. Remove from heat and steep while you prepare the soup.

In a large pot, cook the onions, celery, and garlic in 1/2 cup of the stock until the onion is wilted. Add the remaining stock and squash and bring to a simmer. Continue to simmer until the squash is tender adding more stock or water as needed. Using a food processor or blender, puree squash mixture until smooth. If using a food processor do this in batches so the machine does not overflow. Whisk in the yogurt and milk. Drain the wine and discard the ginger. Add the wine to the soup. Reheat (do not allow to boil to avoid curdling) and serve with a dollop of yogurt and a sprinkling of chives.

Per 1-cup serving: 93 calories (0% calories from fat), 4 g protein, 0 total fat (0 saturated fat), 18 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 43 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)


DIABETIC PUMPKIN PIE
thank you Ethel

2 eggs slightly beaten
1 (16 oz.) can solid pack pumpkin pie
Ѕ teaspoon salt
1 teaspoon cinnamon
Ѕ teaspoon ground ginger
2 Ѕ tablespoons sugar twin brown sugar
Ѕ teaspoon ground cloves
1 can evaporated milk

Mix well and pour into a 9 inch pie shell. Bake in 425 degree oven for 10 minutes. Reduce temperature to 350 degrees and bake 30 minutes or until knife inserted into the center of the pie filling comes out clean.


WINTER SALAD

1 7 1/2 ounce package mixed salad greens
1 large ruby red grapefruit
1/2 cup thinly sliced red onion
2 tablespoons red wine vinegar
1 tablespoon reserved grapefruit juice
1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
Freshly ground pepper

Rinse greens and loosely wrap in paper towels. Place in refrigerator until ready to use. Working over a bowl to catch the juice, remove peel and all white pith from grapefruit. Thinly slice crosswise, removing any seeds. Place in a bowl and toss with sliced red onion. In a small bowl, whisk together remaining ingredients.

Divide the greens between 6 salad plates. Top with an equal portion of grapefruit and onion slices. Drizzle dressing over each salad and serve at once.

Diabetic exchanges: 1/2 carbohydrate (fruit), 1/2 fat

WALDORF GRAPE SALAD
thank you Manny

1/3 cup diced apples
1/3 cup diced celery
1/2 cup halved red grapes
1 tablespoon chopped nuts
Mayonnaise
Lettuce

Reserve a few of the grapes for a garnish then combine apple, celery, nuts and rest of grapes. Blend the salad ingredients with mayonnaise and arrange in nests of lettuce. Decorate with reserved grapes.


OYSTER STEW

1/2 pint small oysters
1/2 cup water
1 1/2 cups rich milk
1 1/2 teaspoons butter
Salt and Pepper

Wash and pick over the oysters. Add them to the water and heat until the edges ruffle. Scald the milk, combine with oysters and season to taste with salt and pepper. Do not boil. Add the butter after removing from heat. Serve at once with oyster crackers.


CHOCOLATE ICE BOX CAKES

1/2 package chocolate cookies or snaps
1 cup sweetened whipped cream
1 mashed banana

Crumble cookies or snaps fine. Chill sherbet glasses. Put in a little whipped cream, then a layer of cookie, followed by banana and more cream. Continue in this manner until all ingredients are used. Chill for a few hours. Serve plain or top with a little sliced banana sweetened with sugar or with a little whipped cream and mashed banana mixed together and sweeten with powdered sugar.