2 small boxes strawberry gelatin
1 3/4 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 cup sour cream

Dissolve gelatin in boiling water. Chill until slightly thickened.

Beat cranberry sauce and sour cream together until smooth. Fold into gelatin. Pour into 3-cup mold. Chill until firm.

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2 1/2 to 3 cups all-purpose flour
1 package Red Star? Quick-Rise Yeast
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1/4 cup shortening

Preheat oven to 400 degrees F.

In large mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120 degrees F to 130 degrees F); shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With table knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place about 20 minutes.

Bake at 400 degrees F for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.

Makes 12 rolls.

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1 (15 ounce) can LIBBY’S? 100% Pure Pumpkin, chilled
1 (12 ounce) can NESTL? CARNATION? Evaporated Milk, chilled
1 cup (8 ounces) vanilla flavored yogurt
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
1 pint whipping cream, whipped to soft peaks

Combine pumpkin, evaporated milk, yogurt, sugar and pumpkin pie spice in blender; cover. Blend until mixture is smooth.

Top with whipped cream; sprinkle with additional pumpkin pie spice.

Makes 4 servings.

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1 cup apple cider
1 cup canned pumpkin pur?e
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool.

In a bowl whisk together well the pumpkin pur?e, eggs, oil, brown sugar, zest and the reduced cider.

Into the bowl sift together the flour, baking powder, salt, baking soda, mace, cinnamon and cloves. Add the walnuts, and stir the batter until it is just combined.

Transfer the batter to a well-buttered 8 1/2 x 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350 degree F oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

Makes 1 loaf.

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1/2 cup (1 stick) butter
1 pound ground pork sausage
12 ounces dry corn bread stuffing mix
1 1/2 cups canned or homemade chicken broth
3 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
1 cup chopped scallions
2 tablespoons fresh ground black pepper
2 teaspoons fresh thyme, chopped
1 teaspoon dried rubbed sage
1/2 cup applesauce
Salt, to taste

Melt butter over medium heat and add sausage, cooking until brown and done. Add onions, celery, black pepper, and bell pepper. Cover and cook until tender, stirring occasionally. Add green onions, thyme, and sage. Transfer to large bowl. Stir stuffing mix into the same bowl and add salt as needed. Add apple sauce and enough chicken broth to moisten stuffing. Loosely fill main turkey cavity. Bake turkey as usual.

Extra stuffing can be cooked separately but add more broth as it will not be absorbing any juices from the turkey. Bake for 1 hour.

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1 package dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
1 tablespoon instant minced onion
2 tablespoons granulated  sugar
1 tablespoon butter
2 teaspoons dill seed
2 1/4 to 2 1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 egg

Sprinkle dry yeast over warm (110 degrees F) water. Heat cottage cheese to lukewarm in saucepan; add sugar, onion, butter, dill, salt, baking soda, egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in a warm place, 85 degrees F to 90 degrees F, until double, 50 to 60 minutes.

Stir dough down. Turn into a well-greased 1 1/2-quart round-bottom casserole. Let rise in a warm place until light, about 30 to 40 minutes.

Bake until golden brown, 40 to 45 minutes. Brush with butter; sprinkle with Kosher salt.

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8 large potatoes, peeled, quartered
1 tablespoon olive oil
2 cloves garlic, sliced
1/2 cup fresh sage, chopped, or 1 tablespoon dried sage
1/2 cup plain yogurt
Salt and pepper to taste
1 tablespoon melted butter

In skillet, heat oil and saut? garlic and sage gently 1 minute. Remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put into greased casserole dish (if making ahead, refrigerate up to one day). To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes.

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3 cups cooked whole sweet potatoes
1 cup granulated sugar
1/2 teaspoon salt
2 eggs
1/3 stick butter or margarine
1/2 cup milk
1 teaspoon vanilla extract

Topping
1 cup brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 stick butter or margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla extract. Mix well (it will look thin). Pour into a greased casserole dish and bake at 400 degrees F for 35 minutes or until it looks firm.

Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown.

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6 cups apple cider
2 (12 1/2-ounce) cans apricot nectar
2 tablespoons packed brown sugar
100-percent-cotton cheesecloth
Scissors
String
6-inch-long cinnamon sticks
1/2 teaspoon whole cloves
Caramel-flavored candy stick, optional

In a large saucepan combine apple cider, apricot nectar, and brown sugar.

Cut a double thickness of 100-percent-cotton cheesecloth into an 8-inch square. Combine cinnamon and cloves on center of cheesecloth. Bring up corners of cheesecloth and tie with cotton string. Add to saucepan. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

Remove and discard spices.

Serve warm. Garnish with caramel-flavored candy stick, if desired.

Makes 12 (6-ounce) servings.

Nutrition facts per serving: calories: 97, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 6mg, carbohydrate: 24g, fiber: 0g, protein: 0g, vitamin A: 16%, vitamin C: 2%, calcium: 1%, iron: 4%

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DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before stuffing the turkey right before you bake it.

1/2 cup celery, chopped
1/2 cup onion, chopped
1 bay leaf
1/4 cup butter
6 cups dry bread crumbs
1 tablespoon parsley, chopped
3 cups raw oysters, chopped
1 teaspoon poultry seasoning
Salt and pepper
2 eggs, beaten
1 3/4 cups oyster liquor plus milk, if needed

Cook celery, onion and bay leaf in butter until tender but not brown. Discard the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters, seasonings and eggs. Add enough of the liquid mixture to moisten. This will stuff a 10- to 12-pound turkey.

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