Turkey and gravy

1 Turkey (up to 20 pounds)
Onions, carrots, celery

Rinse bird inside and out.
Remove giblets
Line cavity with 2 layers of cheesecloth
Fill cavity with stuffing
Line neck end with 2 layers of cheesecloth
Fill end with stuffing.
Heat oven to 325°F
Place bird on rack made of onions, carrots, and celery
Cook until thigh and stuffing (if stuffing) reach 165°F

Take giblets and place in a pot covered in water.
Simmer 1 hour, skimming off dark foam.

Use lifter to remove turkey from roaster. Tent with foil
Remove vegetables and discard
Pour juice from roaster and allow oil to settle to top.
Return oil to roaster with equal amount of flour
Cook roux
Use remaining turkey liquid to form sauce
Chop giblets and add them plus their water to gravy
Salt gravy.

Turkey Stuffing

1 loaf of bread; cubed
1 large onion; chopped
2-3 stalks celery; chopped
1 apple; chopped
raisins
poultry seasoning

Sautee celery, onion, and poultry seasoning in better/oil mixture.
Add bread
Add Raisins and apple and mix
If cooking on stovetop, add some liquid and oil.Stir often

Yam casserole

2 large yams
¼ tsp. Paprika
Milk and butter for mashing

½ cup brown sugar (packed)
½ cup butter
1 cup pecan halves

Cook yams and mash with butter, milt and paprika
Spread yams into greased casserole dish
Stir butter and sugar over low heat until butter barely melts
Spread topping over yams
Cover with pecans
Serve immediately or refrigerate and reheat. Should be bubblingly hot.

Aspic

3 Tbsp vinegar
1 tsp. Salt
3 pkg. lemon gelatin
3 Tbsp. Lemon juice
3 cups spicy clamato juice
2 stalks celery; chopped
3-4 green onions; chopped
dash tobasco
4 cloves

Bring gelatin and all liquid to boil.
Add all but celery
Cook 5 minutes
Remove cloves
Add celery
Poor into lightly oiled mould
Chill overnight

Cranberry Sauce

1 cup water
1 cup sugar
12 oz Fresh or frozen cranberries

Makes approximately 2 ¼ cups.

Boil water and sugar
Sort and wash cranberries
Add berries to boiling syrup
Return to a boil and lower heat to mediumBoil gently for 10 minutes stirring occasionally

Christmas Green Beans

1 pkg (1 kg) frozen French cut green beans
½ onion diced
5-6 oz mushrooms sliced and halved
handful of sliced onions

Sauté onions, mushrooms and onions with butter.
Put beans in pot and add 1-2 inches of water
Boil, stir occasionally for 1-2 minutes
Drain
Add beans to mushroom mixture and mix.Reheat before serving by turning on burner under pan and stirring.

Carrot Cake

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup oil
1-2 cups sugar (to taste)
4 eggs
3 cups grated carrots
1 cup chopped walnuts

Source: Elizabeth

Preheat oven to 325°F
Oil and flour 2 9 inch pans.
Sift together flour, baking powder, baking soda, salt and cinnamon
Add sugar gradually to oil beating well after each addition with electric beater on high.
Beat eggs until very light
Gradually beat eggs into oil and sugar, beating until smooth and fluffy
Gradually stir in dry ingredients until thoroughly mixed.
Add carrots and nuts, mix well.
Poor into pans and bake 60-65 minutes or until golden brown and cakes spring back.
Cool 20 minutes before removing from pans

Cream Cheese Icing
8 oz package cream cheese
3 Tbsp oil
3 ½ cups icing sugar
¼ tsp salt
Cream the cheese, blend in the oil
Gradually add sugar and salt
Mix until smooth and spreadable
Frost cake.