1  14 oz can chicken broth
    3  tablespoons lemon juice
    3  tablespoons orange or apple juice
    1  teaspoon dried basil 
    1  teaspoon dried thyme
1/8  teaspoon pepper
    1  12 to 14 pound turkey

1.  Mix broth, lemon juice, orange or apple juice, basil, thyme, and pepper.
2.  Roast turkey according to package directions 4 to 4-1/2 hours at 350F, basting with broth mixture at the beginning and again every 1/2 hour to 45 minutes.
3.  Remove turkey from oven and let stand 15 minutes before slicing.  Discard any remaining broth mixture.
Yield:  14 servings.

1/2  cup butter
3/4  cup flour
    3  cups Turkey drippings
  32  ounces chicken broth
1/2  teaspoon Kitchen Bouquet (browning sauce)

Melt butter is large saucepan, stir in flour, and simmer for about 5 minutes, until starting to brown.  Slowly stir in Turkey drippings, chicken broth, and browning sauce.  Stirring constantly, bring to boil, reduce heat and stir until thickened.  Yield: approx. 8 cups.

        1  large onion, chopped
        2  stalks celery, chopped
        2  cloves garlic, minced
        3  tablespoons olive oil
        1  pound browned ground beef, drained
        8  cups dry bread cubes (unseasoned)
        1  tablespoon ground sage
        1  tablespoon poultry seasoning
    1/2  teaspoon pepper
    1/2  teaspoon salt
2-1/2  cups turkey gravy (divided)
        1  can (14 oz) chicken broth

Saute onions, celery, and garlic in olive oil until softened.  Combine onion mixture with ground beef, bread, and spices in a large mixing bowl.  Stir in 2 cups gravy and chicken broth until well moistened.  Place in a greased, covered, shallow casserole.  Spread 1/2 cup gravy over top.  Bake at 325F for about 45 minutes, remove cover and bake another 15 minutes to brown.

        Pastry for 9-inch One-Crust Pie
    2  eggs
3/4  cup sugar
    1  can (16 oz) pumpkin
    1  can (12 oz) evaporated milk
    1  teaspoon ground cinnamon
1/2  teaspoon salt
1/2  teaspoon ground ginger
1/4  teaspoon ground cloves

Heat oven to 425F.  Prepare pastry.  Beat eggs slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; our in filling.  Bake 15 minutes.
   Reduce oven temperature to 350F.  Bake until knife inserted in center comes out clean, about 45 minutes longer.  Refrigerate until chilled, at least 4 hours.  Serve with Whipped Cream if desired.
Yield: 8 servings

1/3  cup plus 1 tablespoon shortening or 1/3 cup lard
    1  cup all-purpose flour
1/2  teaspoon salt
    2  to 3 tablespoons cold water

Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water, 1 tablespoon at a time, toss with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons water can be added if necessary).
   Gather pastry into a ball; shape into flattened round on wax paper.
  Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.
   Place pastry into pie plate, pressing firmly against sides.  Flute edges.

    1  pound Sweet potatoes or yams (about 3 medium)    (1 can 18 oz yams can be substituted)
1/2  cup sour cream
1/2  teaspoon salt
1/4  teaspoon ground mace
    1  egg yolk
1/4  cup miniature marshmallows

Wash sweet potatoes but do not pare.  Heat enough salted water to cover sweet potatoes to boiling.  Add potatoes.  Cover and heat to boiling; reduce heat.  Boil until tender, 30 to 35 minutes; drain.  Slip off skins.  Beat sweet potatoes, sour cream, salt, mace and egg yolk on medium speed until smooth.  Pour into buttered 1 quart casserole; top with marshmallows.  Bake uncovered in 350F oven until marshmallows are puffed and golden brown, about 30 minutes.
Yield: 5 servings.

9-inch unbaked pie shell

   TOPPING
2/3 cup unsifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter or margarine

   FILLING
2 lb tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup granulated sugar
Dash salt
1 teaspoon cinnamon

1.  Prepare pie shell, and refrigerate until ready to use.
2.  Make Topping:  Combine flour and sugar in medium bowl.  With fork, cut in butter until mixture is consistency of coarse cornmeal.  Refrigerate.
3.  Preheat oven to 400F.
4.  Make Filling:  Core and pare apples.  Slice thinly into large bowl.  Sprinkle with lemon juice.
5.  Combine flour, sugar, salt, and cinnamon, mixing well.  Toss lightly with apples.
6.  Turn filling into unbaked pie shell, spreading evenly.  Cover with topping.
Bake 40 to 45 minutes, or until apples are tender.     Makes 6 to 8 servings.

        1  can (10-3/4 oz) condensed cream of mushroom soup
    1/2  cup milk
        1  teaspoon soy sauce
Dash Pepper
        4  cups cooked cut green beans
1-1/3  cups french fried onions

MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1-1/2 qt. casserole.
BAKE at 350F for 25 minutes or until hot
STIR. Sprinkle with remaining onions.  Bake 5 min. Serves 6

       3  cups sugar
        1  cup olive oil
        4  eggs, lightly beaten
        1  can (16 oz) solid-pack pumpkin
3-1/2  cups flour
        2  teaspoons baking soda
        1  teaspoon baking powder
        1  teaspoon salt
        1  teaspoon ground cinnamon
        1  teaspoon ground nutmeg
    1/2  teaspoon cloves
    1/2  teaspoon ground allspice
    1/2  cup water

In a large bowl, combine sugar, oil and eggs.  Add pumpkin and mix well.  Combine dry ingredients; add to the pumpkin mixture alternately with water.  Pour into two greased 9×5x3 inch loaf pans.  Bake at 350F for 60-70 minutes or until bread tests done.  Cool in pans 10 minutes before removing to a wire rack; cool completely.  Yield:  2 loaves.

    2  cans (16 oz) cut green beans, drained, or 16 to 20 ounces frozen green beans, cooked and drained.
    5  slices bacon
1/4  cup chopped onions
1/2  cup cold water
    1  tablespoon vinegar
    1  tablespoon corn starch
    1  teaspoon sugar
1/4  teaspoon salt
Dash of pepper

In a large skillet cook bacon until crisp.  Drain bacon on paper towels, leaving 1 tablespoon of drippings in the skillet.  Crumble bacon and set aside.  In remaining drippings, cook onion until just tender.  In a bowl or measuring cup, combine water and vinegar; stir in cornstarch.  Add liquid to skillet with sugar, salt, and pepper.  Cook, stirring until thick and bubbly.  Add drained green beans, stirring to coat with sauce.  Heat through; transfer green beans to serving dish and top with crumbled bacon.  Serves 4 to 6