THANKSGIVING AND Christmas are getting closer, and it’s time to plan for parties and get-togethers. Old standards served alongside new recipes on family buffets with family china, and finger foods and sweet treats on paper plates balanced on our knees are all welcome this time of year. The extra pounds, not so much. It’s the closing months before New Year resolutions threaten our diets. Forget the scales and prepare for your next gathering with these seasonal favorites. GN
Easy Baked Turkey: Submitted by Martha Hemphill
1 turkey, dressed
salt, to taste
1/4 stick butter, softened
7 c. water
1/4 c. cooking oil
Rub salt over entire turkey inside and outside. Rub butter over entire surface. Place turkey in a roasting pan with water and cooking oil. Cover top with heavy foil and seal edges. Place in cold oven, turn heat to 500˚ and bake for 1 hour. At the end of the hour, turn heat off and leave turkey in oven overnight. Do not open oven door! By morning the turkey will be tender, and you will have enough broth for gravy and dressing.
Green Bean Casserole: Submitted by Emma Hardin
3 cans French style green beans
1 can water chestnuts
1 can cream of celery soup
1 pkg. sharp cheese, 8 oz., grated
1 can French fried onion rings
In a large mixing bowl, combine green beans, chestnuts, celery soup, and cheese. Pour into a casserole dish. Bake at 350° for 25 minutes. Top with onion rings before serving.
Pumpkin Pie: Submitted by Kristy Adams
3 c. pumpkin, cooked
3 lg. eggs
2 c. sugar
1/2 stick margarine
3/4 t. salt
2 t. nutmeg
1 t. butter flavoring
1 t. vanilla flavoring
2 pie shells, uncooked
In a mixing bowl, combine pumpkin, eggs, sugar, margarine, salt, nutmeg, butter flavoring, and vanilla flavoring; mix well. Pour into pie shells and bake at 350˚ for 1 hour.
