They're having WHAT for dinner?!!!!!!
Kitty Roach

Roast Turkey With Pan Gravy
(use your favorite stuffing)
(Serves 14)

One 14-pound (thawed) turkey
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper,

Preheat oven to 325. Remove giblets and neck from turkey;
reserve for making pan gravy. Rinse turkey with cold running water
and drain well. Fasten neck skin to back with 1 or 2 skewers. With
turkey breast side up, fold wings under back of turkey so they stay
in place. Tie legs and tail together with string, or push drumsticks
under band of skin, or use stuffing clamp. Place turkey, breast side
up, on rack in large roasting pan. Rub turkey all over with salt and
pepper. Cover with a loose tent of foil. Insert meat thermometer
through foil into thickest part of thigh next to body, careful that
pointed end of thermometer does not touch bone. Roast turkey about
3-3/4 hours; start checking for doneness during last hour of
roasting. To brown turkey, remove foil during last hour of roasting
time and baste occasionally with pan drippings. Turkey is done when
thigh temperature on meat thermometer reaches 180 to 185 and drum-
stick feels soft when pressed with fingers (protected by paper
towels). (Breast temperature should be 170 degrees to 175 degrees)
When turkey is done, place on warm large platter;keep warm. While
turkey is roasting, prepare giblets and neck to use in pan gravy.

In 3-quart saucepan, over high heat, add gizzard, heart, neck, and
enough water to cover. Bring to boiling, reduce heat to low; cover
and simmer 45 minutes. Add liver and cook 15 minutes longer.
Drain, reserving broth. Pull meat from neck; discard bones.
Coarsely chop neck meat and giblets. Cover and refrigerate
meat and broth separately.

Gravy

To make gravy, remove rack from roasting pan. Pour pan drippings
through sieve into 4-cup measure or medium bowl. Add 1 cup giblet
broth to roasting pan and stir until brown bits are loosened; pour
into drippings in measuring cup. Let stand a few minutes, until fat
separates from meat juice. Spoon 2 tablespoons fat from drippings
into 2-quart saucepan; skim and discard any remaining fat. Add
remaining giblet broth and enough water to meat juice in cup to
equal 3 cups. Into fat in saucepan over medium heat, stir 2 table-
spoons all-purpose flour and 1/2 teaspoon salt; cook, stirring,
until flour turns golden brown. Gradually stir in meat-juice mixture
and cook, stirring, until gravy boils and thickens slightly. Stir in
reserved giblets and neck meat; heat through.

Cheese Soup
(Serves 12)

2 large potato, about 1 pound, peeled & grated
2 medium onion, chopped, about 1-1/2 cups
2 carrots grated
2 ribs celery, diced, about 2 cups
2 cups chicken broth
1 cup half and half
2 tsp. salt
1/2 tsp pepper
12 oz. Cheddar cheese, shredded, about 3 cups
Snipped chives, optional

In medium pot over high heat combine potatoes, onions, carrots,
celery and 3 cups water; bring to a boil. Reduce heat to low;
simmer until vegetables are tender, about 25 minutes. Add broth,
half & half, salt and pepper; heat through, about 5 minutes.
Just before serving, stir in cheese until completely melted.
Sprinkle with chives, if desired, and serve.

Wilted Spinach Salad
(8-10 servings)

2 pounds fresh spinach
1 pound fresh mushrooms
1-1/2 cups finely chopped onion
3 tablespoons olive oil
4 tablespoons white wine
2 tablespoon vinegar
2 tablespoon white sugar
dash garlic powder
2 teaspoon worcestershire sauce
6-8 strips crisp bacon or 1-2
tablespoons bacon pieces
salt and pepper to taste

Wash spinach, remove stems and break into pieces as if for a salad.
Set aside. Wash and slice mushrooms, set aside. Heat olive oil in
skillet and brown onion. Add mushrooms and saute lightly.
Mix white wine and vinegar and pour into skillet over cooked mush-
rooms and onions. Add sugar and stir into mixture. Add garlic powder
and worcestershire sauce; mix well. Add spinach and continue to toss
in skillet to cook all pieces (only takes a few minutes). Mix well;
sprinkle with salt and pepper and bacon. Serve hot.

French Style Green Peas
(12 servings)

6 cups green peas, fresh or frozen
8 tablespoons butter
4 heaped teaspoons all-purpose flour
4 egg yolks
1 - 1/3 cup heavy cream
salt and pepper
pinch of sugar

Cook the peas, if frozen, in 3-4 inches of water, if fresh, use
a little more. Drain the peas and keep warm; reserve the water.
Melt the butter in a pan and add the flour. Cook for a few
minutes, then add about 2 cups of the reserved water. Stir well
and cook until the sauce thickens slightly. Turn the hear very
low and add the egg yolks and cream; continue to cook very gently
for 2 minutes, then season to taste with salt, pepper and sugar;
return the peas to the pan. Mix them into the sauce and serve
immediatly.

Glazed Carrots with Spiced Almonds
(12 servings)

1 egg white
1/4 lb. whole natural almonds, about 1/2 cup
6 Tbs. sugar, divided
1-1/4 tsp. salt, divided
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. chili powder
1/8 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2-1/2 lbs. carrots, cut diagonally into 1/2" pieces, about 8 cups
3 Tbs. butter or margarine
1/4 tsp. pepper

Preheat oven to 300. In bowl whisk egg white with 1 Tbs. water
until frothy. Add almonds; toss to combine. Drain in colander
for 10 minutes. Meanwhile, combine 1 Tbs sugar, 3/4 tsp. salt,
cumin, ginger, chili powder, cinnamon and cayenne pepper. Add
drained almonds; toss to coat. Arrange in single layer
on baking sheet; bake 10 minutes. Remove from oven; stir almonds.
Reduce oven temperature to 275. Bake until almonds are dry,
about 40 minutes. Let cool completely on pan on rack. In large
skillet combine carrots with enough water to come 1/4 up sides of
carrots; add butter, pepper and remaining and salt. Bring to a
simmer; cook, stirring occasionally, until water has evaporated
and carrots are tender, 15 - 20 minutes. In serving bowl toss
carrots with reserved almonds.

Corn Casserole
(8 servings)

2 eggs
1 can (14-3/4 oz)cream style corn
1 cup sour cream
4 oz Cheddar cheese, shredded, about 1 cup
1/2 cup cornmeal
1/3 cup chopped green pepper
1/4 cup butter or margaring, melted
2 Tbs. chopped fresh parsley
3/4 tsp sale

Preheat oven to 350, butter 6 cup baking dish. In large bowl,
lightly beat eggs. Stir in corn, sour cream, cheese, cornmeal,
green pepper, butter, parsley and salt. Transfer to baking dish.
Bake 35 - 40 minutes or until knife inserted near center comes
out clean.

Sweet Cranberry Relish
(8 to 10 servings)

12 ounces fresh cranberries
1-pound can pineapple chunks with liquid
2 medium apples, peeled, cored, and diced
1/3 cup pecan halves
2 tablespoons agar flakes *
1/3 cup light brown sugar, more or less to taste
1/2 teaspoon cinnamon

Place the cranberries in food processor. Pulse on and off until
coarsely chopped. Transfer to a mixing bowl. Drain the liquid from
the pineapple chunks into a small saucepan. Put the pineapple chunks
in food processor with the apples and nuts. Pulse on and off until
coarsely chopped. Add to the cranberries in the mixing bowl.
Combine the agar Rakes with the juice in the saucepan. Bring to a
simmer, stirring frequently, and cook until the Rakes are dissolved,
- about five minutes. Pour into the mixing bowl and mix thoroughly
with thefruit. Add enough sugar to create a sweet-tart balance to
your taste. Stir in the cinnamon. Pour the mix- ture into an
serving bowl and chill for several hours.

* NOTE: Agar flakes are readily available in most natural
food stores as well as Oriental markets. These tiny, flavorless,
colorless flakes, derived from a seaweed, are the best vegetable
derived jelling product available.

Layered Banana Pudding

1/3 cup all-purpose flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks
2 tablespoons butter or margarine
1 teaspoons vanilla extract
1 cup heavy cream, whipped
4 to 6 bananas, sliced
Chopped walnuts, optional

In a medium saucepan, combine the flour and brown sugar;
stir in milk. Cook and stir over medium heat until thickened
and bubbly; cook and stir 1 minute more. Remove from the
heat. Gradually stir about 1-cup hot mixture into egg yolks.
Return all to the saucepan. Bring to a gentle boil; cook and
stir for 2 minutes. Remove from heat; stir in butter and
vanilla. Cool to room temperature, stirring occasionally.
Fold in the whipped cream. Layer a third of the pudding
in a 2-quart glass bowl; top with half of the bananas.
Repeat layers. Top with remaining pudding and whipped
topping. Sprinkle with nuts if desired. Cover and
chill at least1 hour before serving.

Pumpkin Cheesecake

22 (square) graham crackers, crushed
5 tsp. butter, melted
1/3 cup cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 container (16 oz) small curd cream style cottage cheese
2 packages (8 oz each) cream cheese softened
1 cup of canned solid pack pumpkin
1-1/2 cups + 1 Tbs. sugar, divided
4 eggs
1 pt. + 2/3 cups sour cream, divided
2 tsp. grated orange zest, divided

Preheat oven to 325. Butter 10" springform pan. Wrap outside
of pan with double layer of foil. Combine cracker crumbs with
butter; press into bottom and 1" up sides of pan. Refrigerate
15 minutes. In small bowl combine cornstarch, cinnamon and
nutmeg. In mixing bowl with mixer at high speed beat cottage
cheese, cream cheese and pumpkin until smooth. Gradually beat in
1/2 cup of sugar; beat in eggs one at a time, reduce speed to
low; beat in coornstarch mixture, then 1 pt. sour cream, beat in
1 tsp. zest. Pour into pan. Place springfoorm pan in roasting
pan on oven rack; fill roasting pan with water halfway up sides
of springform pan. Bake 1 hour & 30 minutes or until center of
cake is set. Remove from water; remove foil. Cool on rack 1
hour. Refrigerate 8 hours or overnight in pan. Remove sides of
pan. Combine remaining sour cream, sugar and zest, spread over
cake. Decorate as desired.

Happy Thanksgiving!