• Preheat the oven to 325 degrees. Remove neck and giblets from the cavity of the turkey. Rinse the turkey inside and out with cold water. Pat dry with a paper towel.
• Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Oil the turkey with olive oil and salt and pepper.
• Place turkey in an oven roasting bag. Scatter onions, celery, apple sections and garlic over and around turkey.
• Add 1/2 C of water to the bag. Tie the top of the bag and make a slit in the center of the bag and place into a roasting pan breast side up.
• Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165° F. to 170° F.
• Carefully tear open and remove the bag. Increase the oven temperature to 450° F. Roast 30 minutes longer, or until the thermometer registers 180° F., basting with the pan juices every 5 minutes. Turkey should be golden brown.
• Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve the juices for gravy. Cover the bird with foil and let stand for 20 minutes before carving.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.

In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.

Season to taste.

Add brown sugar, butter and seasonings. Beat until well blended. Fold in pineapple and beaten egg. Pour in buttered casserole and bake in oven at 350 degrees F for 40 minutes or until browned.

If desired, sprinkle marshmallows on top and bake 1-2 minutes until browned.

• In a large bowl, combine broccoli, cauliflower, onion, bacon, and dried cranberries.
• In a small bowl, whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate at least 2 hours before serving.
• Stir in sunflower seeds just before serving.

• Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
• Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
• Sprinkle the dry cake mix evenly over the pumpkin layer.
• Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
• Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
• Remove it from the oven and allow it to cool completely.
• Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
• Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
• Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.

• Preheat the oven to 350 degrees F.
• Combine the soup and sour cream together in a bowl; set aside.
• Melt the butter in a saucepan; add the onion and chili powder. Cook until the onions are tender and slightly browned.
• Add the turkey, chilies, and 2 tbsp. of the soup mixture to the saucepan.
• Grease the baking dish and then add 1/2 cup of the soup mixture; spread over the bottom of the dish.
• Spread the turkey mixture down the center of each of the tortillas. Divide out mixture evenly between the eight tortillas.
• Roll the mixture up in the tortilla and place them seam side down in the baking dish.
• Pour the remaining soup mixture over the tortillas in the baking dish. Sprinkle with cheese.
• Place in preheated oven and bake for 25 to 30 minutes or until mixture is bubbling.

• Mix all ingredients together. Pour into oiled casserole dish.
• Bake at 350 degrees F. until brown on top and firm in the middle, approximately 30 minutes.

Chill several hours.

Serve on tacos or with tortilla chips.

• Add all ingredients - bring to boil.
• Cook on low heat until the rice is done. Estimated cooking time is 45 minutes.

Add celery, onion, seasonins and mayonnaise. Mix lightly.

Server on fresh bread or on top of lettuce leaves.

• Dissolve yeast in one cup of warm water. Let sit until proofed (foamy), about 10 minutes.
• Add dry ingredients to the workbowl of food processor. Pulse a few times to blend.
• Add honey and oil to proofed yeast. Pour into food processor and pulse with dry ingredients until dough makes a rough ball. Dough should be somewhat sticky. If it seems dry, add a tablespoon of water and pulse briefly.
• Scrape dough out onto a lightly floured work surface and knead a few times, adding flour 1 tablespoon at a time if dough is too sticky to work with.
• For the first rising: Put dough in greased bowl twice as big as dough ball (to accomodate risen dough), cover with a damp cloth, and let rise in a warm draft-free place until about doubled in size, about 1 hour. (To make a suitable place, microwave  1 glass of water 2 minutes on high and put the dough in the microwave with the heated water.)
• For the second rising: When dough has about doubled, deflate it by pushing with your fist, fold it over on itself a few times, and allow to rise again for about 1/2 hour.
• To shape loaves: Return dough to work surface and flatten with hands or rolling pin to remove any air bubbles. For a large loaf, shape the dough into an oblong. To make small loaves, divide dough in half and shape each half into a round or oblong loaf. On a baking sheet, sprinkle areas of cornmeal somewhat larger than the loaves. Center the loaves on the cornmeal areas, cover loosely with damp cloth, and let rise until about double. Preheat oven to 375° F.
• Using a very sharp knife, razor etc., carefully (so loaf doesn't deflate and collapse) slash loaf tops with parallel or criss-cross lines. (This allows expansion as the bread bakes. You can skip this step; the bread will still bake just fine, but there may be irregular bulges in the crust.)
• Bake in preheated oven until loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.

• Combine the tea, cranberry juice, orange juice, lemon juice and sugar. Stir until well mixed. Refrigerate until well chilled.
• Prior to serving, add chilled ginger ale and additional lemon juice or sugar if needed.
• Pour into ice-filled glasses, garnish each with a half orange slice.

Prepare sauce in a bowl and set aside.

Combine meatloaf ingredients with hands until evenly mixed. Work in half of the sauce with the meatloaf.

Place the meatloaf on a loaf pan and shape it. Pour the remaining sauce on top and bake for 50 minutes or until center is no longer pink.

NOTE: For those who prefer a kick, try adding another tablespoon of mustard and a dash of cayenne pepper.

Place each potato on a square of foil that will cover entire potato. Stuff some onion in between the slices and a clove of garlic, if desired. Place a pat of butter and seasonings on each potato. Wrap tin foil around entire potato.

Bake for 40-45 minutes. Great on the grill, too.

• In pan over medium-low heat, melt butter.
• Add onion, cook for about 30 seconds.
• Stir in flour, salt, pepper and sugar, blend well. Continue cooking and stir until bubbly, stir in sour cream and cook for about another minute.
• Spread beans over bottom of buttered casserole dish.
• Sprinkle shredded cheese over green beans then pour sour cream sauce evenly over.
• Top with crushed corn flakes, dot with butter or margarine.
• Bake at 400 degrees for 20 minutes.

• Drain the pineapple as much as possible; set aside.
• Mix the gelatin and cottage cheese. Allow to set for several minutes; blend in drained pineapple.
• Fold in the cool whip. Chill before serving.
• You can use any flavor of gelatin to make this salad.

Preheat oven to 350 degrees F.

In a oven-safe pot, add beef broth, Worcestershire sauce, mushrooms and cooked meatballs. Cover and cook for 30 minutes or more.

Thicken sauce with a mixture of cornstarch and cold water. Season with salt and pepper.

Serve over egg noodles or rice.

• In a large skillet over medium heat, heat olive oil. Stir in onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute. Add frozen peas and chicken stock. Season with salt and pepper.
• Cover, and cook until the peas are tender, about 6-8 minutes.

Mix together the butter, mayonnaise, sour cream, cheese and garlic.

Spread on sliced french bread. Sprinkle bread slices with paprika, if desired.

Bake at 350° for 12-15 minutes

In medium mixing bowl, combine butter and sugars. Using an electric mixer on medium or high speed, cream until light and fluffy.

Add egg and vanilla and beat well.

Sift together the flour and salt. Add to the butter mixture. Mix until well combined.

Stir in the chocolate chips.

Place heaping teaspoonfuls in the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes.

Allow to cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon cubes, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.

Stir in potatoes, green beans, corn, carrots and celery. Return to boiling; reduce heat. Simmer, covered, about 30 more minutes or until meat and vegetables are tender.

Discard bay leaf and serve with biscuits.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

• Tear or cut the iceberg and romaine lettuce into bite-size pieces.
• Toss the iceberg and romaine lettuce together.
• Dice the green peppers, red peppers, and tomatoes; toss with the lettuce.
• Serve with everyone's favorite salad dressing.
• This salad can be served with croutons and bacon bits if desired.

• Start the risotto first and prepare the shrimp while it cooks.
• RICE: Heat the oil in a large, heavy skillet. Chop the onion very finely, add to oil and stir until golden, about 5 minutes. Add uncooked rice and stir until all grains are coated with oil.
• Add 1 cup stock and stir occasionally until it's mostly absorbed. Repeat with second cup of stock. Add wine and stir until it's absorbed. Taste a grain of rice - it should be soft on the outside with a bit of resistance at the center. If it doesn't seem quite done, add water (1/4 cup at a time) until it is done. Add salt and pepper to taste. Set aside in a serving bowl and finish the shrimp.
• SHRIMP: While the rice is cooking, peel and devein the shrimp. Rinse and drain in a colander. (Have everything else for the meal ready since the shrimp take only a few minutes to cook.)
• Chop the garlic very finely. Chop the parsley. Squeeze the lemon. Heat the oil in a large heavy skillet over medium-low heat and add the garlic, stirring for 2 or 3 minutes. Increase the heat to medium and add the shrimp. Salt and pepper lightly. Cook for about 3 minutes, until the shrimp turn pink. Turn the shrimp and cook for another minute or 2, or until done. Sprinkle with lemon juice and parsley and spread over the risotto. Serve immediately.

Cut broccoli florets into bite size pieces. Place broccoli in mixing bowl and add remaining ingredients except cheese. Mix well. Spread on a jelly roll pan or cookie sheet and bake for 8-10 minutes.

Remove from oven and toss with the cheese, if desired. Serve immediately.

• Pour both packages of jello in a large serving bowl. Add 2 C hot water and let cool.
• Add fruit and soda; set aside in the refrigerator to gel.
• Once the jello has fully set, mix all topping ingredients together and smooth over the salad.

In a large bowl, combine cake mix and pudding mix. Mix in oil, water, eggs and sour cream.

Stir in chocolate chips.

Pour into prepared pan and bake 45 minutes or until toothpick comes out clean.

Cool 15 minutes.

Slide knife around the edges and invert onto rack. Dust with powdered sugar and serve. Vanilla ice cream is great on the side.