1 pkg.(3 0z.) lime jello 
1 lg. can pears 
2 pkg.(3 0z.each)cream cheese 
1 c. whipped cream 
1 c. chopped black walnuts 

Drain pears. Heat juice. If not 2 c. add enough water to make 2 c. 
When hot, add to jello. Let cool slightly. 
Mash pears and add to softened cream cheese. 
Add to jell, add in nuts and whipping cream. 
This is very rich and delicious congealed fruit salad 
Pecans may be used for the nuts. 
Add a few maraschino cherries at christmas to make festive looking. 

SHRIMP SCAMPI 

Shrimp 
2 green onions 
2 T. parsley 
1 t. lemon juice 
2 dashes La. hot sauce 
6 T. butter or margarine 
Salt and pepper to raste 
garlic powder

Melt butter on med. high heat. 
Place shrimp in skillet with the butter. 
salt peppergarlic powder, hot sauce and lemon juice. 
Before shrimp is done, speinkle parsley over them. Takes 3-4 mins. 

WILD CHERRY JELL-O SALAD 

1 lg. or 2- 3oz. boxes wild  cherry jello(can use any flavor) 
16 oz. 7 up 
1 lg. can pineapple chunks, drained Save the juice(can used crushed 
pineapple) 
2 lg. or 3 small bananas, sliced 

Dissolve Jell-O in 2 c. boiling water. Add the 7 up . Stir well. Pour into
long rectangle dish. When Jell-O is partially set, add the pineapple chunks and banana slices.Refrigerate until completely jelled. 
 

TOPPING 

1/2c. sugar 
1/3 c. flour 
Pinch of salt 
2 eggs 
2 oz. cream cheese 
1 container Cool Whip 
1c. chopped nuts
 

Mix together flour, sugar, salt. Beat eggs, and pour into reserved
pineapple juice. Stir into flour mixture and cook until thickened Add
cream cheese and mix well. Let cool. 
Add cool whip to cooled flour mixture and stir well. Spread this mixture
over chilled Jell-O mixture. Sprinkle chopped nuts on top covering the
whole mixture. 
 

SERVES ABOUT 10 

This is traditionally a salad for company-gatherings. However, it keeps
very well leftover in the refrigerator for several days so it can be made
for an everyday dinner. 
 

1 medium head romaine lettuce, shredded 
1 cup coarsely chopped celery 
1/2 cup coarsely chopped green pepper 
1/2 cup coarsely chopped red pepper 
1 cup coarsely chopped onion
1 10-ounce package frozen peas, thawed 
4 hard-cooked eggs, sliced 
1 cup mayonnaise 
1/2 cup sour cream 
1-1/2 tablespoons sugar 
1-3/4 cups medium sharp cheese, grated 
8 strips bacon, cooked, drained and crumbled 

Place lettuce in bottom of large bowl or 13x9x2 pan, preferrably clear. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon.
Refrigerate overnight.

2(8 oz.) pkg. cream cheese, softened
2 T. chopped bell pepper
2 T. finely chopped onion
1/4 c. drained crushed pineapple2 t. seasoned salt
 1-1/2 c. chopped pecans

Beat cream cheese with fork until smooth.Add other ingredients, saving 3/4 c. pecans.Form into ball and refrigerate until firm.
Roll in remaining pecans until well coated.
Serve at room temperature with crackers.

4 cups cooked turkey chunks
1 cup frozen peas
1 cup frozen corn kernels
2-1/2 cups turkey gravy (leftover or commercially prepared)
1/4 cup snipped chives or thinly sliced green onions, divided
1 1/2 teaspoons dried thyme leaves
4 cups leftover mashed potatoes

Preheat oven to 400 degrees. In large bowl mix turkey, corn, peas, gravy, 2 tablespoons of the chives and the thyme. Turn into shallow 2-1/2 to 3-quart baking dish; set aside.

In microwave-safe dish warm potatoes on HIGH 3 minutes; mix in remaining chives. Cover turkey mixture with potatoes. Place on baking sheet. Bake about 25 minutes in center of oven until turkey mixture is bubbly and potatoes begin to brown.

Serve with cranberry sauce, if desired.

1/2 gallon lime sherbet 
2- 2 liter sprite or gingerale
 

Mix the sherbet with the sprite and allow to mix well. (This is a plain
recipe, but Trish and my other sister,Kay, have been making it for our 
kids since they were very small and they can not make it through
Christmas eve without it.) 

1 can crushed pineapple(drained) 
1 can Mandarin oranges(diced) 
1 carton Cool Whip 
1 carton cottage cheese 
1 box orange Jell-O
 

Mix all ingredients well and refrigerate.

1/4 c. margarine
1-1/2 c. chopped onion
1/4 t. salt
1 c. shredded sharp cheese
1 pkg. jiffy corn muffin mix
1 egg
1/2 c. milk
8 oz. sour cream
1 c. cream style corn

In medium skillet, on medium heat, saaute onion in margarine until tender(about 10 min.)
Cool slightly and add sour cream, salt and half of the cheese.
Set aside. 
Combine mix, egg, milk, and corn.Stir until smooth.
Sppread batter in 8"or 9" pan. Spoon onion mix evenly and gently on top of batter.
Sprinkle remaining cheese on top.
Bake at 400° for 30-35 minutes.
Let stand for 5-10 minutes before slicing into squares.
 

1(20) can crushed pineapple 
1(3 oz.) box lime Jell-O 
1(3oz.) cream cheese 
1 c. boiling water 
1- 8oz. carton cool whip 
4 c. miniature marshmallows 
1 c. chopped walnuts 
1-4 oz jar maraschino cherries
 

Drain pineapple, reserving 1 c. of juice. Set aside. Combine Jell-O
and cream cheese and mix until well blended.Add water, stirring until
Jell-O is dissolved and cheese is melted.Add pineapple juice. Mix well.
Chill. When mixture is slightly thickened, beat until light and fluffy.Add
crushed pineapple and nuts to cool whip. Spread on top of Jell-O mixture
and top with cherries, cut in halves. Chill. 

3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey(12 pounds)
1 tablespoon vegetable oil 

Old-fashioned cooks sometimes added eggs and baking powder to
their corn bread stuffing to give it a fluffier texture. The stuffing in
this recipe is a delicious example. 

Step 1:
In a medium-size saucepan, melt the butter over moderate heat. Add
the onion and cook for 5 minutes or until tender.Remove from the heat. In
a very large bowl,combine the corn bread,bread crumbs, baking powder, poultry seasoning, and pepper.Stir in the onion mixture.
In a small bowl, whisk together broth and egg.
Stir into the corn bread mixture. Toss to coat well.
 

Step 2:
Preheat oven to 325°F.
Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make  the Giblet Gravy. Stuff and truss turkey. Place,breast-side-up, on a rack in a large roasting pan.Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate. 

Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers
180°F, basting often and covering with foil to prevent overbrowning if
necessary. Bake the covered casserole of stuffing alongside turkey
during the last 30 minutes of roasting, adding an additional 2 to 3
tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving. 

Step 4:
Meanwhile, cook neck and giblets for giblet gravy.
Reserve 2 tablespoons of the pan drippings from roast turkey for giblet
gravy. Prepare gravy.Carve turkey, discarding skin. Serve turkey and
dressing with gravy. 

SERVES 6-8 
 

1 pound pasta, such as elbows or shells 
1 large green pepper, cut into 1-inch pieces 
1 large red pepper, cut into 1-inch pieces 
1 medium onion, chopped 
1 cup ricotta cheese (can use part skim) 
1/2 cup sour cream (can use reduced fat) 
1 heaping teaspoon dijon-style mustard 
1/2 teaspoon Worcestershire sauce 
1/2 cup milk (approximate) 
Salt and pepper to taste 
2 cups (8 ounces) shredded sharp cheddar cheese 

Cook pasta in lightly salted water according to package directions for al
dente. Drain; set aside. Cook onions and peppers in water just until tender (can be added to pasta at about the last 5 minutes); drain. 

Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in blender or food processor. Blend until creamy, adding milk as needed to thin slightly. 

Place pasta, vegetables and ricotta mixture in bowl and mix to combine.
Add salt and pepper. Add shredded cheese and combine well. Place in
greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly. 

Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake
for approximately 60 minutes to heat before serving.

6 oz. pkg. lime jell-o
2 c. boiling water
1 c. crushed pineapple
6 oz. cream cheese, softened
1 c. diced celery
1/2 c. chopped nuts
1/2 c. maraschino cherries, diced
1 c. whipping cream

Dissolve jell-o i boiling water. Chill until it begins to 
thicken.Whip pineapple and cheese together until smooth and 
add, with celery, nuts, and cherries, to jell-o mixture.
Whip cream and fold into gelatin mixture.

You can use a whole or half smoked ham, picnic, whatever you desire for
this recipe. 
Roasting Time -15 minutes per pound - 325° F. (internal temp: 140°) 

GLAZE 

1/2 cup dark brown sugar 
1 teaspoon yellow mustard 
3/4 cup orange juice 
Whole cloves 
Pineapple slices and/or maraschino cherries (optional) 

Score top of ham using diagonal cuts about 1 inch apart and about 1 inch
into meat. Insert 1 clove into each square (or less if desired). Place in
roasting pan and set in preheated oven. Brush with glaze. Roast according to above time, basting with pan juices and additional glaze every 20 minutes.
Place pineapple slices with cherries in center, secured with toothpicks, on top for final hour or so of roasting. Remove from oven; let rest for at least 20 minutes before slicing. 

turkey neck,giblets and liver
4 cups water 
1 medium-size yellow onion (cut into wedges)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt 
1/4 teaspoon
white or black pepper
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt 
 

Makes 3 cups. 

Step 1:
Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan,combine the remaining giblets, neck, and water.

Add onion, carrot, parsley,1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver.
Continue cooking for 20 minutes more or until tender. Strain broth,
reserving 1 1/3 cups.

Reserve giblets and neck,discard vegetables. When cool enough to handle,remove meat from neck;discard neck bones. Finely chop the neck meat and giblets; set aside. 

Step 2:
In a Dutch oven, whisk together reserved pan drippings, milk, flour, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Cook over moderate heat until
bubbly. Add the reserved broth. Cook, whisking constantly, until the
mixture starts to thicken.
Cook and whisk for 2 minutes more or until thickened. Stir in neck
meat and giblets; heat through. 

3 c. bread cubed 
3/4 c. milk 
1/4 c. chopped onion 
1/4 tsp. pepper 
1/4 tsp. salt 
3 eggs, beaten 
1 can cream of mushroom soup 
1/2 tsp. poultry seasoning 
1/4 tsp. paprika 
3 c. chopped turkey or chicken 

Combine 1/2 bread cubes with eggs in large bowl. Combine
remaining cubes with milk; stir into egg mixture. Add soup;
mix thoroughly. Add remaining ingredients, stir until well
mixed. Pour into casserole, brush with melted butter. Bake at
350 degrees for 45-50 minutes. 
Yield: 8 servings 

1 lg. can fruit cocktail
6 oz. cream cheese
2 bananas, sliced
1 apple, sliced in small pieces
1 c. small marshmallows
1 c. pecans

Combine cream cheese with the syrup of the fruit cocktail until 
mixture is creamy. Add fruit cocktail, bananas, apple, marshmallows, and pecans. Other fruit may be added.
Chill before serving.

1 pan cornbread 

Mix 1 
1 lb. fried bacon, crumbled 
1 onion, chopped 
1 bell pepper, chopped 
1/2 c. sweet pickles, chopped 
1 tomato, chopped

Mix 2 
1 c. Miracle Whip 
1/2 c. sweet pickle juice 

In a large bowl, layer: 
1/2 of the corn bread 
1/2 of the veg. mix 
1/2 of the Miracle Whip mixture
 

Repeat the layers using all the mixtures. Refrigerate overnight. 

3 c. cooked mashed sweet potatoes 
2 eggs 
1 c. sugar 
1/2 c. milk 
1/2 tsp. salt 
1 stick butter, softened 
1 tsp. vanilla extract 
1 c. light packed brown sugar 
1/2 c. flour 
1 c. finely chopped pecans 

In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add
1/2 stick butter and vanilla. In another bowl add brown sugar,
flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture
in potato mixture. Save 1/2 nut and flour mixture for topping.
Place in baking dish and add topping. Bake 350 degrees for
1/2 hour. 

A tasty treat for Christmas morning.
 

1 pkg frozen dinner rolls 
1/2 cup pecans
1 cup brown sugar
12 oz bag of semisweet chocolate morsels
1 tsp cinnamon
1 pkg butterscotch pudding
 

Place pecans on the bottom of an angel cake pan.

Put rolls on top of pecans.

Sprinkle pudding on top of rolls.

Melt butter and mix in sugar and cinnamon.

Pour mixture( butter) on top of rolls.

Leave out on counter covered with a towel over night.

Bake at 375 F for 30 minutes the next morning.

2 fresh jumbo yams 
1/2 c. white sugar 
1/2 c. brown sugar 
1 stick margarine
 

Cook yams, unpeeled,until fork tender.Remove from water and cover
with ice.The skins will slip off easily. Dice into1-1/2" pieces and place in a casserole dish. 
Mix the 2 sugars together and sprinkle over the top of the yams. Thinly
slice margarine over the potatoes completely covering them. Bake at
350* for 45 mins.or until syrup has thickened. Makes 6 servings. 

2 eggs, beaten 
2 c. (1 can) cream style corn 
1 c. Minute Rice 
1/2 c. finely chopped onions 
1/2 c. finely chopped green peppers 
1 can Rotel tomatoes and peppers 
Cheese slices (enough to cover top of casserole) 

Butter a casserole dish. Mix the ingredients, except cheese,
and bake covered at 350 degrees for about 1 hour. Remove
cover and top with cheese slices; bake for 10 more minutes. 

CHRISTMAS HAM STEAKS

4-6 (1/2" thick) slices of ham 
1 1/2 c. cranberry juice cocktail 
1/2 c. brown sugar 
1/2 c. raisins 
1/2 c. orange juice 
2 tbsp. cornstarch 
Several dash of ground cloves 

Arrange ham steaks evenly in a 13x9x2 inch baking dish. In
saucepan, stir together all other ingredients. Cook and stir
mixture over medium heat until thick and bubbly. Pour over
ham steaks. Bake, uncovered, in 350 degree oven for 35
minutes. 

CHRISTMAS HAM-NOODLE CASSEROLE

1 sm. can chopped olives 
1/2 lb. mushrooms 
1 1/2 c. tomatoes, fresh or canned 
1 pt. sour cream 
4 tbsp. butter 
1/2 bell pepper, chopped 
1 (8 oz.) pkg. noodles 
2 c. cubed cooked ham 
1 med. onion, chopped 
2 c. grated Cheddar cheese 
Salt and pepper to taste 

Cook noodles in salted water, drain. Saute onions, bell pepper,
mushrooms in butter five minutes. Add all other ingredients.
Mix with noodles. Place in 3 quart casserole and bake at 325
degrees for 30 to 40 minutes.