Preheat oven to 300. Rinse turkey inside and out, pat dry. Loosely pack with stuffing.

Place turkey in a low, open pan and rub entire surface with oil. Generously salt. Pour 1/2 " wine in pan. Roast turkey 4-41/2 hours. Baste every 1/2 hour and as wine evaporates, replace. If skin gets too brown, cover with aluminum foil (shiny side down). Remove from oven and let rest 20-30 minutes before carving.

Drippings from turkey (strained)/flour/whole milk

Make paste of 2-3 T flour and hot drippings. Whisk in whole milk until desired consistency is reached.

8 oz bag of dry herb stuffing mix 1& 1/2 cups chopped, dried apricots 1 cup water

In large bowl, toss together the stuffing mix and the apricots. In a small saucepan, combine wayrt, 6 T butter and currants. Bring to a boil over medium heat, then lower and simmer until butter melts. Add to stuffing mixture, toss well. In a medium saucepan, saute the remaining butter with the celery and onion. Add to mix, cool. Stir in egg. Makes more than enough for a 12 pound turkey. Put remaining stuffing in a baking pan, drizzle with water or broth and bake (covered) for 30 minutes at 350.

2 bunches broccoli

2 red peppers, cored and sliced

1 medium red onion, thinly sliced

1/3 cup freshly grated Parmesan cheese

6 T olive oil

2 T tarragon vinegar

2 medium garlic cloves

salt and freshly ground pepper, to taste

Rinse broccoli, remove leaves and cut 1/2" off stem. Peel stems with vegetable peeler and cut broccoli into flowrets with longish stems. Steam until tender crisp, 1-2 minutes. Drain and rinse in cold water immediately. In large bowl, toss broccoli with red peppers and onion. In a separate bowl, mix remaining ingredients. Don't forget the salt. Pour over vegetables; toss gently. Cover and refrigerate.

10 potatoes

2 small packages cream cheese

1 cup sour cream

1 teaspoon onion salt

1/4 teaspoon pepper

2 T. butter

Cook potatoes in salted water and mash. Add cream cheese, sour cream, onion salt and pepper. Beat until fluffy. May be used any time within 2 weeks. To serve, place n greased casserole, dot with butter and bake in a preheated 350 degree oven until heated through (about 30 minutes).

1 pound carrots --- peeled

4 T. butter or margarine

2 T. honey or maple syrup

pinch of sea salt

1 1/4 water

1 t. sesame seeds (toasted)

Toast sesame seeds on a cookie sheet (careful, they are done in 2-3 minutes).

Cut carrots into sticks, and put them in a pan with 1/2 the butter, 1/2 the honey, a pinch of salt and water. Bring to boil, uncovered and cook rapidly until the water has almost evaporated (about 5-8 minutes).

Add the remaining butter, honey and cook until butter has melted and a syrup has formed. Serve sprinkled with sesame seeds.

1 medium onion

6 small celery stalks

1 T. each fresh parsley, sage, thyme.

6 T. olive oil

1 small loaf whole grain bread --- diced

3 T. each --- pecans, cashews, Brazil nuts --- roughly chopped

soy sauce or tamari --- to taste

a little veggie stock or water to bind

In a medium bowl, combine all the ingredients.

Mix, well, adding a little stock or water to moisten. Press mixture into a greased loaf pan. Bake at 350 for 30-40 minutes. Allow stuffing to cool a little before turning it out. Serve it cut into slices.

Graham Crust (your choice)

ALL AT ROOM TEMP (out overnight) 2 8 oz packages cream cheese, at room temp, 1 c packed brown sugar, 2 cups pumpkin puree (better with fresh), 4 eggs, 1&1/2 teaspoon cinnamon, 1/2 t nutmeg, 1/2 t ginger, 1/4 t cloves, 1/4 t allspice, 1 T flour, 2 T Amaretto OR Cognac, 2 T heavy cream.

Preheat oven to 325. In a 9" springform pan, press graham wafer crust into bottom of pan. Bake 8 minutes. Remove from oven

In a large mixing bowl or food processor, whip cream cheese. Add remaining ingredients slowly, in order, one at a time, beating after each addition (esp. eggs -- 1 at a time). Pour mixture into prepared crust.

Set springform pan in a large roasting pan filled with 1/2 inch water. Bake 1 & 1/2 hours, or until knife inserted into the center comes out clean. Remove from oven, cool. Top with whipped cream, if desired.

About 6 cups enriched white flour

2 t salt

2T soft butter

1/2 cup molasses

1 cup rolled oats

2 cups boiling water

2 packages active dry yeast

1/3 cup lukewarm water

This basic recipe can be made up as it is, or any of five variation can be made by adding one of the following:

1) 1 cup seedless raisins

2) herbs: 1/2 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon aniseed, 2 teaspoons dried summer savory, 1/4 teaspoon powdered thyme

----3) herbs: 2 teaspoons leaf sage, crumbled; 1 teaspoon leaf marjoram, crumbled; 1/2 teaspoon caraway seed

4) 3/4 c citron, dried fruits and peels

5) 1/2 cup orange marmalade and only 1/4 cup molasses

Each morning before breakfast, I put the rolled oats in a large bread bowl and pour the boiling water over it. It stands there while I get breakfast. About one half hour later it will be still warm, and this is important. It will have softened up and all the little separate oats will have blended together. And now you are ready to begin.

Step one is to soak the yeast. Pour it out of the packages on top of the lukewarm water. Let stand 5 minutes or so. Meanwhile you've other things to do. Add to the soaked oats the salt, molasses, butter, and special ingredients of the day. (When my husband gets home at night he steps into the house, breathes deeply, and tries to guess the particular variation.)

By now the yeast has grown and is ready. Stir and add it to the above mixture. Next add and stir in the first 2 cups of flour, then two more cups. The second two will be more difficutl to blend in, but they will gradually merge. The last two cups you knead in.

One of the most fun things I know is kneading bread. You can feel the bounce of the dough; the yeast turns it elastic, and it purely lives in your hands and grows as you work it. Here is how you do this kneading, and it is not one bit difficult. Leave the dough in the large bowl. Roll up your sleeves. Scatter a half cup of flour on the top of the dough. With the heel of your hand, press into the dough one quick, firm press. Then with your fingers get hold of and shift it around in the bowl, sometimes turning it over. With the heel of your hand, again press deeply into it and repeat over and over. As the flour you are working with gradually merges into the bread, add more and continue kneading until the last two cups are worked in. This might take ten minutes or five. If the dough is still very sticky, add a little more flour.

When the flour is all worked in, shape the dough into a mound in the center of the bowl and cover it with a clean dish towl, and leave it for several hours. The convenient part of this bread is that an hour or two extra doesn't matter, so you can go about your business. As it begins to rise, a lovely smell spreads over the house, a scent more subtle than that of bread baking, but equally nice. I'd suggest you let the dough rise about two hours in an average warm room. No added heat from the stove is necessary. I can't say why, but ours always rises faster on clear, sunny days.

Whe the dough has risen to about two times the size it was when you finished kneading, and is gently lifting the cloth, you are ready for the next step.

Cut it down with a knife, which seems unfair after all its work of rising! But, will-nilly, cut back and forth a half dozen times through the dough while, like a punctured balloon, it subsides into never quite its original size, but near it.

Now divide and place into the two well-greased bread pans, shaping the dough out to the ends to entirely cover the bottom of the pans. Let the dough be fairly level on the top. Cover and let rise again. This time it comes up more quickly. In perhaps an hour or two it will rise into the lovely shape of the loaf you wish to have in the end, the top, delicately rounded. Put in the oven at 325 on a rack about 4 inches from the bottom. Bake for 50 minutes. If you have forgotten to put the oven on, no matter: set in a cold oven, turning the gauge to 325 and bake for 60 minutes. Either way is successful.

Mix for 2 minutes:

1 c. warm milk

1 T. oil

2 T. honey or molasses

1/8 t. salt

heaping teaspoon yeast

1 1/2 c WW flour

Add:

1/8 c. oat

1/8 c- 1/2 c white flour

Preheat crockpot for 30 minutes at high. Mixture will be like thick muffin dough. Pour batter in greased coffee can (or crock pot bread baker) and let stand 5 minutes, elevated on rack. Bake on high for 2-3 hours (varies with crock pot). When baking is completed, remove can from crock pot let stand 5 minutes, then remove from can. This bread does not keep particularly well --- best fresh.

3 medium onions, thinly sliced

3 T. Butter

2 small packages corn bread mix (Jiffy)

1 c. cream style corn (or the same amount as box calls for milk)

1/2 c. sour cream

1/2 c. grated cheddar

Saute onions in butter until translucent. Set aside.

Mix corn muffin mix with cream style corn. Pour into prepared loaf pan.

Spread sour cream on top of unbaked mix. Put onions on top of sour cream.

Sprinkle grated cheese over all. Bake 40 minutes at 425.

Mix a carton of firm tofu with a 2 T. tahini, 1 T. parsley, 1 T. scallions.

Spread whole grain bread with mayo and mustard. Spread tofu mixture over all.

Add lettuce, tomatoes, grated beets and carrots, sprouts.

3 T. butter

2/3 c minced onion

3 T. flour

1 t. salt

1/8 t. pepper

1 1/2 cup whole milk

4 potatoes

Bake covered at 375 for 60 minutes, then another 15 minutes uncovered. If recipe is doubled, bake for 75 minutes, then 15 minutes uncovered.

Brown:

3T. butter

2 leeks

1 medium onion

Add, bring to a boil, then lower:

1 medium potatoes

1 large carrot

1 1/2 t salt

1/4 t pepper

6 cups H2O

1/4 regular rice (raw)

Add

12 stalks asparagus cut in 1 inch pieces bottoms first (5 min)

Add:

Tops of asparagus

1 lb spinach

2 c milk, scalded

s&p

1/2 c cream

Heat, but don't boil. Serve immediately.

4 c. penne

1 T. olive oil

1 medium onion, chopped

1 garlic clove, crushed

1 jalapeno pepper

1 can plum tomatoes

1/4 lb. Soft goat cheese (in small pieces)

3 T. chopped frsh basil

2 T. Chopped black olives

salt & pepper

Grated parm cheese

Saute onion, garlic and jalapeno in olive oil. Add tomatoes, break up. Simmer 4 minu. Reduce heat, add goat cheese, basil, olives, stir until cheese melts.

Add sauce to pasta ---

Serve with parmesan/poppy seed bread.

Saute:

1 10 oz pack frozen, chopped spinach thawed

3 T. olive oil

1 medium onion, chopped

Mix in:

1/2 pound feta

6 oz pot or cottage cheese

1/4 c. parsley

1 tsp dried dill

1/2 salt (don't add if the cheese is salty)

1/4 c pepper

3 eggs

1/4 c crushed cornflake crumbs

1 lg melted butter

filo (1/2 pound)

wax paper

2 c sifted flour

1 tsp salt

2/3 c lard or shortening

ice water

Salad: Black-eyed peas, curry, red pepper, green onion, parsley

8 cups cranberries

8 cups water

1 1/2 c sugar

3 sticks cinnamon

15 whole cloves

1 lemon, sliced

4 cups freshly brewed tea (decaf)

Cook the cranberries in water until they all pop open. Strain (don't press) through cheesecloth. Add sugar and spices to the juice and cook 5 min. Add lemon slices and tea. Pour into bowl, sprinkle with nutmeg is desired and serve hot.

Peel of 1/2 lemon, cut in curls

Peel of 1/2 orange, cut in cruls

6 lumps sugar

1 t allspice

2 t cinnamon

2 t ground cloves

3 c. boiling water

2 quarts sherry, marsala or burgundy

Simmer all ingredients except wine 10 minutes. Allow to cool slightly and add alcohol.

1 c dried figs

1 c pitted dates

1/4 c seeded raisins

8 maraschino cherries

2 c blanched almonds

1 c walnuts

1 c pecans

2 T orange juice

2 T lemon juice

1/2 grated orange peel

granulated sugar

Blend all ingredients except sugar in food processor. Form into 1" balls. Roll in sugar.

Mix:

1 1/2 c sugar

5 T cocoa

Add slowly and whisk:

1/2 cup whole milk

Stir constantly over low heat until sugar melts, then turn up heat and stir until boils.

Add:

1/2 c shortening

1/4 c salt

Add:

3 cups oatmeal COOK 2 MINUTES only, stirring constantly

Remove from heat and add 1 cup sweetened coconut and 1 tsp vanilla.

Drop on cookie sheet in 1"-2" balls. Let cool.

2 egg whites, beaten

2 cups sifted icing sugar

1 t vinegar

1 t vanilla

2 cups pecan halves

Beat eggs and slowly add icing sugar. Add other ingredients gently. Drop by heaping teaspoonfuls and bake at 300 12 minutes.

1 & 1/2 light brown sugar, packed

1/2 cup butter or margarine, softened

2 eggs

1 t vanilla

1 & 1/2 cups flour

1/2 t salt

1/2 t baking soda

1/2 t baking powder

1/2 cup raisins

1 1/2 c. carrots, finely grated

1/2 c walnuts, finely chopped

Grease a 9x13 pan. Mix sugar and margarine, then add eggs and vanilla. Beat thoroughly. Mix dry ingredients together, then stir into batter. Add raisins and carrots. Spread mixture into baking pan. Sprinkle with walnuts. Bake at 350 for 40 minutes, or until it looks right (golden on the edges, firm in center --- a toothpick comes out clean even if it isn't completely baked!!)

Mix:

3 c flour

1/2 c sugar (or less)

4 t baking powder

1/4 t salt

6 T. chopped dried ginger OR currants

Fold in:

2 c. whipping cream (whipped)

Pat into a 10" round. Brush with 2 T butter & 2 T. brown sugar. Slice into 8 "pie-shaped" pieces. Bake at 375 for 15 minutes (or more).

Make pastry (Joy of Cooking page 640 w/less salt)

Cut 4"or 6" circles of pastry

Filling: 1 c. plumped currants/2 heaping teaspoons sugar/zest of lemon/juice of small lemon/1/2 sherry glass sherry

Roll out dough in rounds, 4 at a time. Sprinkle water around edge. Place 1 t. filling in center and gather up pastry like a pouch or hobo bag. Flatten with hand or pancake turner. Brush with whole mild, sprinkle with sugar. Bake at 350 20 minutes.

1 1/2 sticks butter (softened)

3/4 c white sugar

1 T. water

1/2 t vanilla

3 T cocoa

2 c. oats

Refrigerate overnight. Shape into 36 balls on wax paper. Roll in confectioner's sugar. Keep in fridge.

Cook 2 pounds cranberries in 3 c water for 20 minutes or until tender. Press through a fine sieve. Add 1 3/4 cups sugar, grated rind of 1 orange, and 2 tightly packed cups of miniature marshmallows. Heat until marshmallows dissolve. Add juice of 2 oranges and 1 lemon, 1/2 heavy cream (whipped) and 1 cup marshmallows. Pour into a 9x13 freezer safe (Pyrex OK) baking dish. The sherbet takes about 2 hours to freeze and should be stirred frequently while freezing.

Boiling water

6 lb. Spareribs (cut to 1")

1 small onion, halved

2 c. pineapple juice

1/2 c cider vinegar

1 c. brown sugar

1/4 c. soy sauce

1 tsp. ginger

4 cloves garlic

Simmer ribs in lg kettle with onion. Ribs should still be in strips, but cut in 1" lengths. Simmer 30 min. Lift out of water and cool. DO NOT OVERCOOK! Combine everything else (marinade). Bring to boil and simmer 30 minutes. Marinate 8 hours, turning often. Heat over to 350. Bake about 25 minutes, brushing often.

2 slices bacon, diced

1 lb hot Italian sausage, cut into 1 inch pieces

1 lb ground beef

2 medium onions, diced

1 small green pepper

2 cloves garlic

1 jalapeno pepper

2 t worcestershire sauce

1-3 t chili powder

1/2 t dry mustard

1/4 t pepper

2 cans (14 -16 oz) Italian style tomatoes

1 16 oz pinto beans

1 16 oz garbanzo beans

1 16 oz kidney beans

Thicken with a little flour (1-2 T) Not too much!

Cook bacon & onion - drain fat

Add meats - drain

Put everything in a crock pot

Low setting 6-14 hours.

Saute:

1/2 c. butter

1 garlic clove (minced)

Stir in:

1/2 lb crab meat

3/4 c whipping cream

1/2 c grated parmesan

1/2 t ground pepper

salt to taste

Pour over:

12 oz fresh fettucine

Sprinkle:

1T parsley

Oven to 350

Combine: 1/3 c margarine

1/3 c. honey

1 t curry powder

2 T. yellow mustard

1 t. salt

1 cut-up chicken

Pour mixture over chicken parts. Bake for 1 1/4 hours, basting every 15 minutes.

Pork Chops on Middle Eastern Rice Pilaf

Place 1 can consomee on bottom of casserole dish. Pour 1 c. rice on top, 3-4 pork chops on top of that, 2-3 tomatoes (quartered), one sliced onion and 1 green pepper cut in rings. Sprinkle 1 t. marjoram, 1 t. sweet basil, salt and pepper to taste. Pour 1 cup water over all and bake in over 375 (30-40 min), or until pork chops are cooked.

6 slices bacon (cooked)

1/3 c. green pepper

1/3 c. chopped onion

4 tomatoes, chopped

1 t. dried basil

Pillsbury pizza dough

2 T. mayo

1 clove garlic

Swiss cheese

Spread 1 T. mayo , garlic and basil on pizza dough. Sprinkle with toppings and top with swiss cheese. Bake at 375 18-20 minutes

1 lb sausage meat

1 onion, chopped

1 can whole tomatoes

small container sour cream

1 c. macaroni

1 T. chili powder

Cook sausage & onion until sausage is brown and onion is translucent. Add other ingredients and cover. Cook 15 minutes or until macaroni is cooked.

1/4 onion, chopped

2 T. butter

2 T. flour

heaping 1/4 t. garlic powder OR 1 garlic clove

1 t. parsley flakes

heaping 1/4 t. marjoram

1/4 t. celery seed

1/8 t. tarragon

3/4 c. milk OR buttermilk

1 6.5 oz can clams

1 t. sugar

1 T. sherry

1/4 c. parmesan

In double boiler, melt butter and saute onions. Add flour and spices. Slowly add milk, beating out lumps with whisk. Add clams and sugar. Heat until thick. Add sherry and parmesan.

1 pounds pork (or 1/1/4) (or beef, or meat substitute)

1 medium onion, chopped

1/2 c. raw long grain rice

1/2 c. sour cream

1/2 t garlic powder

2 T. parsley

4 t. paprika

1 t. dill

1 t. Salt (or 1 1/4 salt if more meat used)

1/2 t. pepper

1 large cabbage

1 1-pound can of sauerkraut (do not drain)

1 large can tomato juice

1 T. brown sugar

extra sour cream

Combine meat, onion, rice, sour cream, and seasonings in mixing bowl. Set aside.

Core cabbage and boil (uncovered) in large pot. When leaves begin to look translucent, take head out and carefully pull off leaves. Put each leaf in cold water. Replace head in boiling water again if inner leaves are too hard to remove. When leaves get too small, slice remainder of head into 1/4" rings. Line bottom of a Dutch oven with these sliced pieces.

Snip out any really tough parts of the cooled leaves. Put 1/4 cup filling on a leaf, slightly off-center. Wrap up, burrito-style and place on sliced cabbage pieces.

Mix sauerkraut with tomato juice and 1/4 t. pepper. Pour over finished rolls. Place a heavy plate on the cabbage rolls (this weighs them down so they stay under the liquid as the cook. Cover, bring to boil. Reduce heat to low; cook one hour. Sprinkle with brown sugar and top rolls with sour cream to serve.