Stuffs 1 large turkey...reduce ingredients as needed.

• 1 1/2 c. chopped celery
• 1 c. chopped mushrooms
• 1/2 c. chopped onions
• 1 lg. box low salt Ritz crackers
• 1/4 to 1/2 tsp. thyme
• 1/4 tsp. sage
• 1 tsp. parsley
• 1/2 c. butter

Procedure

Melt butter in a large, heavy skillet. Over medium heat saute celery and onions until onions are clear, add mushrooms and herbs. Crush the Ritz crackers in a large bowl (I use a rolling pin and a zip-lock plastic bag). Add the sauteed vegetables and herbs. Add a little stock or water to moisten slightly.

Remember, it will expand when baking. Stuff your bird, putting excess in a casserole to bake. If it turns out as good as my Grandma's, you better have enough for seconds. P.S. Creativity is encouraged, but be sure to use the basic ingredients.

Ingredients:

• 2 lbs. zucchini
• 2 eggs
• 1 c. mayonnaise or Miracle Whip
• 1 onion, chopped
• 1/4 tsp. thyme
• Salt, pepper, garlic salt
• 3/4 c. Jack cheese
• 1 tbsp. margarine

Procedure

Cut squash. Boil until tender. Take eggs and beat them. Blend in mayonnaise and add onion and thyme. Stir in cooked squash. Add salt and pepper. Pour into casserole dish. Sprinkle with cheese and dot with margarine. Bake in uncovered pan, 375 degrees, 20 minutes or until puff.

Ingredients:

• 2 eggs, separated
• 1/2 c. milk or liquid non-dairy creamer
• 1 c. all-purpose flour
• 1 tbsp. granulated sugar
• 1 tbsp. melted unsalted butter or margarine
• 1 tbsp. lemon juice
• Salt
• Oil
• 3 or 4 apples, peeled, cored and thinly sliced
• Powdered sugar
• Cinnamon
• Caramelized Applesauce (see recipe)

Procedure

In large mixing bowl, beat egg yolks until light. Blend in milk then stir in flour, sugar, butter and lemon juice. Add salt to taste. Beat until smooth. Beat egg whites until stiff peaks form and fold into egg yolk mixture. In large, heavy skillet, heat 1/4 inch oil to about 375 degrees. Dip each apple slice into batter.

Lift out with fork and fry in oil until browned on both sides, about 2 to 3 minutes per side. Drain on paper towels. Just before serving, sprinkle with powdered sugar and cinnamon. Serve with Caramelized Applesauce.

Ingredients:

• 2 med. sweet potatoes, finely grated
• 3 eggs
• 1 tsp. granulated sugar
• 4 to 6 tbsp. finely ground almonds
• 2 tbsp. golden raisins
• 2 tbsp. chopped dates
• 1/4 c. chopped pecans
• Salt
• Oil
• Powdered sugar
• Sweetened whipped cream or Caramelized Applesauce (see recipe)

Procedure

In large bowl, combine sweet potatoes, eggs, sugar and enough ground almonds to make thick batter. Mix well. Fold in raisins, dates and pecans. Season to taste with salt. In large skillet, heat 1/4 inch oil to 375 degrees. Spoon a heaping tablespoon of potato mixture into oil, flattening with back of wet spoon.

Brown on both sides, about 3 minutes per side. Drain on paper towels. Dust with powdered sugar. Serve hot with sweetened whipped cream or Caramelized Applesauce. Yields about 3 dozen latkes.

Ingredients:

• 1 c. warm water or milk, 110 to 115 degrees
• 1 tsp. granulated sugar
• 1/2 env. (1/2 tbsp.) dry yeast
• 4 eggs, separated
• 1/2 tsp. salt
• 3 tbsp. melted butter or margarine
• 1 1/2 c. whole wheat flour
• Oil
• Sour cream, caviar or lox or Caramelized Applesauce (see recipe)

Procedure

In small bowl, combine milk, sugar and yeast. In a large bowl, beat egg yolks until thick. Add yeast mixture, salt, butter and flour and beat until smooth. Cover with towel and let rise in warm place 1 hour or until doubled. In separate bowl, beat egg whites until stiff then gently fold into yeast mixture.

In heavy skillet, heat 1/4 inch oil to 375 degrees. Using 1 tablespoon of butter for each latke, cook until golden brown on one side then turn and fry until golden brown on other side, about 2 minutes per side. Add additional oil to pan if needed. Serve with sour cream, caviar, or Caramelized Applesauce.

Ingredients:

• 1 (8 oz.) pkg. fine egg noodles
• 2 tbsp. unsalted butter or margarine
• Oil
• 1 sm. onion, finely chopped
• 2 eggs
• Salt and pepper
• Caramelized Applesauce (see recipe)

Procedure

Cook noodles according to package directions and drain well. Transfer to large bowl, add butter and blend well. Set aside. In small skillet, heat 2 tablespoons oil over medium heat and saute onion until tender, about 5 minutes. Add onion to noodles. Blend in eggs. Add salt and pepper to taste. In large, heavy skillet, heat 1/4 inch oil over medium heat to 375 degrees.

Drop noodle mixture by tablespoonfuls into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 5 minutes each side. (Do not turn latkes until first side is golden and top is firmly set.) Serve with Caramelized Applesauce. Yields about 30 latkes.

Ingredients:

• 2 lg. unpeeled potatoes, boiled
• 1 clove garlic, peeled and minced
• Oil
• 1 tsp. minced chives
• 2 tbsp. bread crumbs
• Salt and pepper
• Sesame seeds
• Caramelized Applesauce (see recipe)

Procedure

Peel potatoes and mash until smooth. Add garlic, 1 tablespoon oil, chives and bread crumbs. Season to taste with salt and pepper. Mix well. Shape into thin latkes, using about 2 tablespoons batter per latke. Pour about 1/3 cup sesame seeds onto flat plate and press both sides of latkes into seeds to coat.

In large, heavy skillet, heat 1/4 inch oil to 375 degrees. Carefully plate latkes in hot oil and fry on both sides until golden brown, about 2 to 3 minutes per side. Drain on paper towels. Serve immediately with Caramelized Applesauce. Yields 2 to 3 dozen latkes.

Ingredients:

• 2 eggs, beaten
• 1/3 c. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. baking powder
• 3 med. potatoes, raw
• 3 tbsp. milk
• 2 tbsp. drippings

Procedure

This is the basic recipe. Put everything in a blender. Cut potato into chunks first. The mixture will be thin. Drop by tablespoon onto hot griddle. Reduce heat if necessary. Brown on both sides. Serve for dinner as a side dish, or instead of potato. Leftover pancakes can be cut into strips and heated in a skillet. Pour scrambled eggs over strips and cook until eggs are set. Serve for breakfast. Note: If you do not have a blender, grate potato fine first, then mix with other ingredients.

Ingredients:

• 2 lg. potatoes, peeled and coarsely grated
• 1 sm. onion, grated
• 1 tsp. lemon juice
• 2 eggs
• Oil
• 1 1/2 tbsp. all-purpose flour
• Salt and pepper
• Applesauce, sour cream, preserves or granulated sugar sprinkling
• Caramelized Applesauce (recipe follows)

Procedure

In large bowl, combine potatoes, onion, lemon juice, eggs and 1 tablespoon oil. Mix well. Blend in flour. Season with salt and pepper to taste. Mix thoroughly. Alternately, if using food processor, insert metal blade and mince onion. Add eggs, 1 tablespoon oil, lemon juice and flour and process to blend.

Use shredding disk to shred potatoes into onion mixture. Remove disk and replace with plastic knife and process to combine. Transfer mixture to large bowl. Season to taste with salt and pepper. In large heavy skillet, heat 1/4 inch oil to 375 degrees. By tablespoonfuls, spoon potato mixture into hot oil and flatten with back of spoon.

Brown on both sides, turning only once, about 3 minutes per side. Drain on paper towels. Serve immediately with applesauce, sour cream, preserves or granulated sugar for sprinkling over latkes and Caramelized Applesauce. Yields about 2 dozen.

Caramelized Apple Sauce:

• 6 lg. Golden Delicious apples, peeled, cored and thinly sliced
• Juice and grated peel of lemon (4 tbsp.)
• 1/2 c. granulated sugar
• 1/2 c. orange marmalade
• 1/2 c. orange juice

Procedure

In large bowl, toss together apple slices, lemon juice and peel. Set aside. In large heavy saucepan, combine sugar, marmalade and orange juice. Cook over medium heat, stirring until sugar and marmalade dissolve. Bring syrup to boil, reduce heat and simmer 3 to 4 minutes, just until sauce begins to thicken.

Add apple mixture to syrup and toss to coat apples. Simmer, covered, 10 to 15 minutes, until apples are soft. Transfer to glass bowl and cool to room temperature. Gently mash apple mixture. Cover with plastic wrap and chill. Serve with latkes.

Hints For Perfect Latkes

Latkes are at their best when fried just before serving. Keep the first batches warm in the oven at 200 degrees while frying the remaining batter. Before grating potatoes for potato latkes have all other ingredients ready so potatoes don't have time to turn brown. For crisper latkes, fry in very hot oil, turning only once.

To freeze latkes, fry on each side until only golden. Drain on paper towels. Freeze in single layers on baking sheets lined with foil. Once frozen, latkes may be removed from baking sheets and placed in plastic bags. They will not stick together if frozen this way.

Place frozen latkes in one layer on foil lined baking sheets and bake at 400 degrees until crisp and brown, about 5 to 10 minutes. Note: Latkes is a Yiddish word for pancakes.

Ingredients:

• 1/2 med. onion
• Butter or olive oil
• Vermicelli crushed
• 1 can chicken broth plus water to make 2 c.
• 1 c. rice

Procedure

Saute onions until clear, add vermicelli until brown. Add chicken broth and water and rice. Sprinkle on dried parsley. Can add sliced mushrooms if you want to. Bring to boil, down to a simmer, cover, simmer until done, about 30 minutes if you are using brown rice.

Ingredients:

• 1 pkg. corn Jiffy mix, 8 1/2 oz. pkg.
• 1 egg, beaten
• 1/2 c. milk
• 1 cream style corn, with water
• 1 can whole kernel corn, with water
• 1 c. shredded Cheddar cheese
• 1 c. sour cream
• 1/2 c. margarine, melted

Procedure

Mix all together. Bake at 350 degrees for 1 hour in a 9x13 pan. Spray with Pam before putting ingredients in pan.

Ingredients:

• 1 med. zucchini
• 3 eggs
• 1/2 c. cornmeal
• 1/2 tsp. salt
• 2 tbsp. butter or margarine

Procedure

Grate zucchini in medium bowl. Add eggs and stir with fork until blended. Add cornmeal and salt and blend. Spoon into melted butter in skillet. Shape into pancake with fork. Turn with spatula. Cook until golden. Serve with yogurt and fruit or syrup topping. Good as breakfast, lunch or dinner (even snacks).

Ingredients:

• 1/2 lb. (5 slices) bacon
• 1/2 c. chopped onion
• 2 c. raw rice, rinsed several times
• 2 c. (1 lb. can) stewed red tomatoes and their juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. hot pepper sauce (optional)
• 2 1/2 c. water

Procedure

Fry bacon until crisp. Remove from pan and crumble. Cook onions until tender in bacon drippings. Add washed rice, tomatoes and their juice, water, seasonings and crumbled bacon. Cook over low heat about 10 minutes. Pour into 2 quart casserole. Cover tightly. Bake at 350 F. for 1 hour, stirring with a fork a few times and adding water if rice seems too dry. Serves 8-10.

Ingredients:

• 2 cans cream corn
• 4 eggs
• 1 c. milk
• 1 tbsp. sugar
• Pinch of salt
• 2 slices bread crumbs
• Bread crumbs also for topping

Procedure

Mix all ingredients together. Then put bread crumbs with lots of butter on top and bake for 20-25 minutes, oven temperature, 350 degrees. If you are serving a large group use 3 cans of cream corn, add 2 more eggs, 1 1/2 milk.

Ingredients:

• 2-3 lb. carrots, sliced
• 1/2 lb. Velveeta cheese
• 1 cube butter or margarine
• Corn flake crumbs

Procedure

Boil carrots until done. Meanwhile melt butter and cheese together. Pour drained carrots into casserole dish and pour cheese mixture over. Cover top of carrots with corn flake crumbs. Dot with butter. Place uncovered in 350 degree oven and heat through until bubbly.

Ingredients:

• 2 lb. mustard
• 2 lb. turnips
• 2 lb. spinach
• 2 lb. kale
• 2 lb. collard
• 6 short rib beef roast
• 4 tsp. garlic
• 1 tsp. pepper (red)
• 1 tbsp. salt

Procedure

Wash all vegetables in 3 meat and 6 cups waters, until clean. Add water. Cook in large 8 gallon pot. Beef ribs for 1 1/2 hours. Add greens, seasoning; cook on low heat for 3 1/2 to 4 hours until done. Meat is tender agrees tender.

Ingredients:

• 1 egg
• 1 c. commercial sour cream
• 1 stick butter, melt
• 1 c. whole kernel corn, drained
• 1 c. cream style corn
• 1 (8 1/2 oz.) pkg. corn bread mix (Jiffy)

Procedure

Beat egg. Stir in sour cream, butter, corn and corn bread mix in that order. Pour into greased 8 x 12 inch casserole. Bake at 350 degrees for 45 minutes.

Ingredients:

• 7 lb. can pork & beans #10 size
• 14 oz. catsup
• 1 c. molasses
• 1 c. brown sugar
• 1 1/2 tsp. black pepper
• 2 med. onions, chopped

Procedure

Brown onion in oil. Add all other ingredients, adding beans last. Pour into bean pot or large casserole. Bake at 375 degrees for 1-2 hours (depends on depth of casserole). If beans have a lot of watery liquid, I drain it off, otherwise beans will be too soupy. Men love this!

Ingredients:

• 1 med. eggplant
• 1 c. cracker crumbs
• 6 slices bacon, fried & crumbled
• 1 tbsp. butter or margarine
• 1/4 c. minced onion
• 1/2 tsp. celery salt
• Black pepper
• 1 egg
• 2 c. milk
• American or Velveeta cheese
• Paprika

Procedure

Peel eggplant. Cube and cook in boiling salted water until tender. Drain. Add 1/2 cracker crumbs, bacon, butter, onion, celery salt and pepper. Place in greased casserole. Top with remaining crumbs. Arrange cheese in spokes on top. Combine egg and milk. Pour over casserole. Sprinkle with paprika. Bake at 350 degrees for 30 minutes until golden on top. Serves 4-6.

Ingredients:

• 2 lb. bag hash browns
• 2 c. grated American cheese
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 c. sour cream

Procedure

Mix all except cheese and place in 10 x 13 inch baking dish and bake at 350 degrees for 45 minutes. Last 15 minutes sprinkle grated cheese. Suggestion: You can add 1 cup diced ham and serve as a main dish.

Ingredients:

• 2 lb. red potatoes
• 1/4 c. olive oil
• 1 1/2 tbsp. minced shallot
• 1 tsp. Kosher salt
• 1 1/2 tsp. fresh thyme leaves
• 1/2 tsp. fresh rosemary leaves
• 1 tsp. fresh ground black pepper
• 1 1/2 tsp. paprika
• 3 cloves chopped garlic
• 1 tbsp. chopped parsley
• 1 tbsp. lemon juice

Procedure

Heat the olive oil in oven baking pan at 400 degrees, then add potatoes and stir to coat the potatoes. Cook until potatoes are slightly soft about 20 minutes. Add shallot, thyme, rosemary, black pepper, paprika and garlic; toss well to coat the potatoes evenly. Bake another 10-15 minutes until potatoes are done. Toss with lemon juice and parsley. Serve warm or at room temperature.

Ingredients:

• 4-6 russet potatoes
• 1 onion, sliced
• 2-3 bouillon cubes (flavor of choice)
• Salt & pepper
• Cheese (Parmesan, Cheddar, your choice)
• Butter or margarine

Procedure

Wash and slice potatoes. Fan and place in deep casserole dish. Slip individual onion slices between potatoes throughout casserole. Cut bouillon cubes in half and stick down between slices. Add salt, pepper and water to almost cover. Cover with plastic wrap. Cook in microwave 20 minutes. Drain. Dot top with butter and cheese. Broil to brown top. Serve.

Ingredients:

• 3-4 med. potatoes
• 2-3 tbsp. melted butter
• 1/4 tsp. garlic powder
• 4 dashes parsley
• Salt & pepper

Procedure

Scrub potatoes. Do not peel. Cut each potato lengthwise in quarters. Stir together melted butter, garlic powder and parsley. Arrange potatoes skin side down on a shallow baking pan. Brush seasoned butter over cut surfaces of potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.

Ingredients:

• 4 c. water
• 1 c. grits (quick hominy)
• 3 chicken bouillon cubes
• 1 stick butter or margarine
• 4 oz. Cheddar cheese, grated
• 1/4 tsp. cayenne pepper
• 2 beaten eggs

Procedure

Cook water, grits and bouillon according to directions on grits box (bring water to boil, add grits and bouillon. Reduce heat to low. Cover and cook 4-5 minutes.) Cool down by adding butter, cheese, eggs and cayenne. Mix well. Pour into greased casserole. Bake at 350 degrees for 1 hour. Do not overcook. Can be reheated in microwave. Can be doubled.

Ingredients:

• 2 c. cooked rice
• 1/2 c. teriyaki marinade
• 1/8 c. red wine
• 1/2 a tomato
• 2 stalks green onion
• 1/2 lb. bacon or ham
• 1/8 c. sugar
• Salt & pepper seasonings
• A pinch of ground marjoram seasoning

Procedure

1. Dice all vegetables and bacon or ham.
   
2. Pour all vegetables and meat into a small pot with red wine, sugar and teriyaki marinade. Over a medium heat bring to a boil.
   
3. Add 1/4 teaspoon of salt and pepper and a pinch of ground marjoram.
   
4. Boil for 1 minute.
   
5. Pour rice and vegetables into large skillet.
   
6. Cook over high heat for 10 minutes and serve.

Ingredients:

• 2 c. cooked rice
• 8 oz. jar Cheez Whiz
• 1 stick butter
• 3/4 c. minced onion
• 3/4 c. chopped celery
• 3/4 c. chopped green pepper
• 1 tbsp. parsley flakes
• 2 pkg. chopped frozen broccoli, thawed
• 2 cans cream of mushroom soup (undiluted)
• 1 c. grated cheese

Procedure

Mix hot cooked rice with Cheez Whiz. In separate pan saute 1 stick butter, onion, celery, green pepper and parsley flakes. Add broccoli. Combine all ingredients with mushroom soup. Put in 9 x 13 inch casserole pan and top with grated cheese. Bake in oven at 375 degrees for about 20 minutes. Can also be frozen and cooked later.

Ingredients:

• 4 tbsp. margarine
• 1 med. onion, chopped
• 1/2 c. sliced celery
• 1/4 c. chopped bell pepper
• 1 c. rice
• 1/2 c. dry white wine
• 1 3/4 c. chicken broth
• Dash thyme
• 1/2 tsp. salt

Procedure

Saute onion, celery and green pepper in margarine in saucepan for 5 minutes. Add rice and continue to cook while stirring until rice becomes transparent. Stir in wine, broth, salt and thyme; bring to simmer; boil. Add lid to pot, simmer on lowest 30 minutes, or until rice is done.

Ingredients:

• 1-2 lb. beef
• 1 pack fryer chicken
• 1 pack mix vegetables
• Tomatoes
• Paste
• 2 c. cooking oil
• 1/2 tsp. herbes seasoning salt
• Black pepper
• Salt

Procedure

Bring 3-4 quart of water (or enough to cook beef and chicken). Add vegetable, tomato paste, cooking oil, herbes, seasoning salt, black pepper and salt. When cook and taste right. Add rice. Keep stirring.

Ingredients:

• 1 1/2 c. black beans
• 4 slices bacon, chopped & fried
• 1 clove garlic, crushed
• 1 onion, chopped
• 1 tsp. chili powder
• Salt & cayenne pepper
• Meat stock or broth
• 2 c. cooked rice

Procedure

Wash beans, cover with 5 cups water. Soak overnight (or bring to boil, boil 2 minutes, cover and let stand 1 hour). Boil beans in salted water until tender. Drain. Add bacon, garlic and onion. Season with chili powder, salt, cayenne. Add broth to cover beans and simmer until beans fall apart. A little and make thick sauce. Pour over rice. Serves 4-6.

Cake Ingredients:

• 1 c. pecans or walnuts, chopped
• 1 (18 oz.) pkg. yellow cake
• 1 (3 3/4 oz.) pkg. Jello vanilla instant pudding & pie filling
• 4 eggs
• 1/2 c. cold water
• 1/2 c. Wesson oil
• 1/2 c. 80 proof dark rum

Glaze:

• 1/4 lb. butter
• 1/4 c. water
• 1 c. sugar
• 1/2 c. 80 proof dark rum

Procedure

Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides.

Allow cake to absorb glaze. Repeat until all glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Ingredients:

• 2/3 c. granulated sugar
• 6 eggs, separated
• 6 oz. dark sweet chocolate
• 3 tbsp. cold coffee
• 1 1/3 c. heavy cream
• 1 tsp. vanilla extract
• Powdered sugar

Procedure

Preheat oven to 350 degrees. In a bowl beat 1/2 cup granulated sugar into the 6 yolks until creamy. In cooking pan, break chocolate into pieces and dissolve with cold coffee over low heat. Cool the chocolate mix a little and then fold (blend ever so softly)_ into the egg yolk mix. In a new bowl, beat egg whites until stiff, then fold chocolate mix into the egg white mixture.

Butter a square or rectangle cookie sheet and place a piece of wax paper over it. Spread the chocolate batter evenly on top of the wax paper and bake 15 minutes. Remove from oven and place a kitchen cloth towel, which has been soaked in cold water and rung out, over the baked batter. Let sit for about 45 minutes. Gently remove dish towel.

Remove wax paper from cookie sheet. Dust top of cake with powdered sugar sugar. Place top of cake on new piece of wax paper and remove old piece of wax paper. Whip the heavy cream with the vanilla and remainder of granulated sugar. Spread the whipped cream on the cake evenly. Then roll the cake lengthwise like a jelly roll. Dust top of roll with powdered sugar and refrigerate until use.