Ingredients:

• 1½ cups sliced celery (3 stalks)
• 1 cup chopped onion (1 large)
• ½ cup butter or margerine
• 1 tsp. ground sage
• 12 cups dry bread cubes
• ¾ to 1 cup chicken broth
• 1 10-12 lb. turkey
• 2 Tbsp. olive oil

Preparation:

Preheat oven to 325° F (162° C).

For stuffing, in a large skillet, cook celery and onion in hot butter over medium heat until tender. Remove from heat. Stir in sage, ½ teaspoon salt and ¼ teaspoon black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.

Remove neck and giblets from the turkey. Rinse the inside of the turkey with cold water; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back of the turkey and fasten it in place with a skewer. Lightly spoon more stuffing into the body cavity. (place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated throughout.) Tie legs to tail with 100%-cotton kitchen strings or tuck the ends of the drumsticks under the band of the skin across the tail. Twist the wing tips under the back.

Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and black pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2½ hours.

Cut the string or band of skin between the drumsticks so the thigh will cook evenly. Uncover; roast for 45 minutes to 1¼ hours more until meat thermometer registers 180° F (90° C) and an instant-read thermometer inserted in stuffing registers at least 165° F (82° C). Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb springs. Makes 12 to 14 servings.

Ingredients:

• 2 pheasants (2½ lbs. each)
• 2 oranges (halved)
• ¼ cup olive oil
• 8 sprigs flat leaf parsley
• 4 cloves garlic (peeled and bruised)
• 2 bay leaves
• 12 slices bacon
• ½ cup defatted chicken broth
• ¼ cup tawny port wine
• Salt and Pepper to taste
• Autumn pear salsa (ingredients and preparation listed below)

Preparation:

Preheat oven to 350° F (175° C). Rinse pheasants and clean cavity well. Rmove and excess fat and pat dry. Squeeze oranges all over birds and and inside cavity. Brush with olive oil. Sprinkle inside and out with salt and pepper. Place 4 sprigs of parsley, 2 cloves of garlic and 1 bay leaf inside each bird. Place birds in shallow roasting pan to fit. Arrange 6 slices of bacon to cover each bird. Add chicken broth and port wine to the pan. Bake for 1½ hours (Remove bacon after 1 hour), basting 2-3 times. Then bake another 15-20 minutes or until breasts are brown and birds are thouroughly cooked. Take out of oven and let stand for 10 minutes. Carve and serve with autumn pear salsa (listed below) Serves 4.

Autumn Pear Salsa

Ingredients:

• 1 large grapefuit
• 2 Medium ripe pears
• ½ cup dried cherries or cranberries
• 2 Tbsp. finely chopped red onion
• ½ tsp. finely chopped garlic
• ½ tsp. grated lime zest
• 2 Tbsp. fresh lime juice

Preparation:

Peel grapefruit, removing all pith. Carefully section fruit, then cut sections crosswise into thirds. Place in bowl with any accumulated juices. Peel and core pears, then cut into ¼-inch dice. Add at once to the grapefruit to prevent discoloration. Toss with remaining ingredients. Yields: 3 cups.

Ingredients:

• 8-12 lb. turkey or 3lb. chicken or 2 game hens
• 1 tsp dried basil leaves
• 1 tsp. dried parsley flakes
• ½ tsp. dried marjoram
• ½ thyme leaves
• 1 tsp. oregano leaves
• ½ tsp. onion salt
• ¼ tsp garlic powder
• Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Ingredients:

• 3 cups self-rising flour
• ¼ cups sugar
• 1 (12 oz.) beer

Preparation:

Mix together. Grease a loaf pan. Fill pan with mixture. Bake at 350° F (175° C) for 45 to 50 minutes.

Ingredients:

• 3 cups flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 eggs (beaten)
• 2 cups Mashed bannanas (very ripe)
• 2 cups sugar
• 1 tsp. baking soda
• 1 cup nuts
• 1½ cups oil
• 1 (8oz.) can crushed pineapple (drained)
• 2 tsp. vanilla

Preparation:

Combine dry ingredients and add nuts. Combine remaining ingredients and add to dry ingredients. Stir until moist. Spoon mixture into 2 greased and floured loaf pans. Bake at 300° F (175° C) for about 1 hour. Let cool for 10 minutes and remove form pans.

Ingredients:

• 1 Tbsp. flour
• 1½ cups fresh cranberries (coursley chopped)
• ½ cup chooped pecans
• 2 cups sifted flour
• 1½ tsp. baking powder
• 1½ tsp. salt
• 1 cup sugar
• ¼ cup vegetable shortening
• 1 egg (slightly beaten)
• ¾ cup orange juice
• 1 Tbsp. orange rind.

Preparation:

Preheat oven to 350° F (175° C). Grease and flour a loaf ban. Sprinkle the 1 tablespoon flour over the cranberries and nux on wax paper; toss to coat. Set aside.

Sift together the 2 cups flour, baking powder, and salt into large bowl; stir in sugar. Cut shortening into flour mixture with pastry blender until crumbly. Beat egg with the orange juice in a small bowl. Stir into the flour mixture just until the dry ingredients are moistened. Stir in cranberry-nut mixture and orange rind.

Spoon into prepared loaf pan. Bake for 1 hour until wooden toothpick inserted in center comes out clean. Turn out onto wire rack to cool. Makes 1 loaf.

 Ingredients:

• 2 Tbsp. granulated garlic (or garlic powder)
• 2 Tbsp. onion powder
• 2 tsp. cayenne pepper
• 2 tsp. paprika
• 2 tsp. salt (optional)

Preparation:

Mix spices together. Store in cupboard.

To use: Cut 1 loaf French bread in ⅜ inch slices. Coat each side with melted butter; sprinkle generously with seasonings. Put on cookie sheet; toast in preheated 400° F (200° C) oven until slightly crisp.

Ingredients:

• 1 pkg. dry yeast
• ¼ cup warm water
• 1 cup cottage cheese (warm)
• 2 Tbsp. sugar
• 1 Tbsp. instant onion
• 1 Tbsp. butter
• 2 to 3 tsp. dill weed
• 1 tsp. salt
• ¼ tsp. baking soda
• 1 egg
• 2½ cups flour

Optional Ingredients:

coarse salt

Preparation:

Soften yeast in water. Blend in warm cottage cheese, sugar, instant onion, butter, dill weed, salt, soda, and egg. Combine with softened yeast. Add flour to form a stiff dough; beat well after each addition of flour. Let rise in a warm place until light and double in bulk.

Stir down dough; turn into a well-greased 8 inch round casserole dish. Let rise in warm place for 30 to 40 minutes or until double. Bake at 350° F (175° C) for 40 to 50 minutes or until golden brown. Brush with soft butter and sprinkle with coarse salt.

Ingredients:

• 3 lb. chicken (1½ lb. chicken breast, beef, pork, or lamb can be substituted for chicken. Cut into small pieces)
• 1 medium onion (diced)
• ½ tsp. garlic powder
• Water (as neededed or other liquid)
• 2 Tbsp. shortening or oil
• 2 tsp. paprika
• ½ tsp. black pepper

Optional Additions:

• 1 can beer
• 1 cup white or red wine
• 1 large sliced pepper
• 1 large sliced tomato
• 1 (8 oz.) tomato sauce
• Sliced mushrooms
• Rice
• Noodles 

Melt shortening; brown the onions (just sauté for meats other than poultry). Take off the heat to add the paprika (which burns easily), meat, and spices along with any additions. Simmer on low to medium heat for approximately 1½ hours, adding liquid when necessary. Stir occasionally. Serve over rice or noodles.