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Thanksgiving Stuffing

1 loaf white bread
1/2 loaf wheat bread

Break up or cut into pieces in roaster, place in oven overnight. It should dry out some. (if not you can toast it a little with low oven.)

Saute in 1-2 sticks of butter (no substitute):
chopped onion
chopped celery
1/2 can evaporated milk

Add to the bread cubes, toss gently. Add: salt/pepper, poultry seasoning to taste, evaporated milk (pour sparingly over bread mixture.) Toss gently, check for moisture in handful, not too moist tho, and taste test for salt. Do NOT mash together, keep fluffy while stuffing the bird, or place in foil off to the side of the bird, cover it too so it doesn't burn.

~ Sharon


Cranberry-Orange Relish

1 or 2 cans of whole cranberry jelly
1 orange

Put the cranberry jelly into a bowl & break up with a fork. Zest the orange & mix into the cranberry, reserving a little bit to sprinkle over top to make it look pretty when serving. Peel the orange and remove the white part & seeds. Chop into small pieces & mix into the cranberry jelly along with any juice from the orange. Sprinkle reserved orange peel on top, cover and refrigerate until serving time.

~ Val "I made this every year for Thanksgiving - back when I cooked for the holidays!"