SAVORY ROAST TURKEY
1 (12 - 14 lb.) fresh or frozen whole turkey, thawed
1 tablespoons Accent Flavor Enhancer (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parkay 70% Vegetable Oil Spread, melted
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

1. Heat oven to 325ºF. Remove giblets and neck from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Place turkey, breast side up, on rack in shallow roasting pan.
2. In small bowl, combine flavor enhancer, salt, and pepper. Rub spice mixture on outside of turkey and inside cavity. If desired, fill cavity with your favorite stuffing. (See Turkey Stuffing below.)
3. Combine Parkay 70% Vegetable Oil Spread, sage, and thyme; brush half of mixture over turkey. Cover turkey with loose tent of foil.
4. Bake at 325ºF for 15 minutes per pound (20 minutes per pound if stuffed), about 3 to 4 hours or until meat thermometer inserted into thickest part of thigh registers 180 to 185ºF. To brown turkey, remove foil for last hour of baking. Baste turkey with remaining Parkay mixture.

When is it done? Juices should run clear when thigh is pierced with a fork and leg joint should move easily. Let turkey stand 15 minutes before carving.
This recipe is appropriate for 12 people.

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TURKEY STUFFING
3/4 cup finely chopped onion
1-1/2 cups chopped celery (with leaves)
1 cup margarine or butter
9 cups soft bread cubes
2 tsp. salt
1-1/2 tsp. dried sage leaves
1 tsp dried thyme leaves
1/2 tsp. pepper

Cook and stir onion and celery in margarine in 10 inch skillet until onion is tender. Stir in about 1/3 of bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting.
9 cups stuffing. This recipe makes enough for a 12 pound turkey.

STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree oven for 30 minutes. Uncover and cook 15 minutes longer. Makes 10 stuffing balls.

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BAKED ACORN SQUASH
1 Acorn Squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper

Pre heat oven to 375 - 400 degrees F.
Makes 8 - 12 servings. Scoop the seeds out of each half with a spoon

Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half.

Place upright on a greased cookie sheet and roast for about 1 hour or until tender when flesh is poked with a fork.

This is a delicious, quick and easy side dish that is great anytime of the year.

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GREEN BEAN CASSEROLE
1 can (10 3/4 oz.) Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. BAKE at 350°F. for 25 min. or until hot. STIR . Sprinkle with remaining onions. Bake 5 min.
Serves 6.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

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POPCORN BALLS
1 10 ounce bag of mini marshmallows
1 stick margarine
1 teaspoon vanilla
1 cup unpopped popcorn
Food coloring if desired
Optional mix-ins: gumdrops, M & Ms, nuts, etc.

Pop the popcorn and salt to taste. Set popcorn aside in large bowl or baking pan. In heavy sauce pan melt the margarine and marshmallows. Remove from heat. You may add food coloring at this point if you desire. Add vanilla and stir well. Pour over the popcorn. Mix well and form into balls. Run hands under cold water before forming the balls to prevent mixture from sticking to hands. Place on waxed paper and allow to cool before wrapping in plastic wrap. Best if eaten in two to three days.
Makes 8 - 12 servings.

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CHICKEN BROCCOLI STIR FRY
1/3 cup of soy sauce
2 tablespoons of brown sugar
1 clove garlic, crushed
1 teaspoon of ginger
1 teaspoon of cornstarch
1 1/2 pound of chicken (cut in bite-size pieces)
1 tablespoons of olive oil
1 bunch broccoli
1 large onion
1 red pepper, julienne

Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside. Add broccoli and onion to hot skillet.
Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp.
Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.
Yield: 4 servings (about 330 calories each serving).

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CHICKEN CASSEROLE
1 cup chopped green pepper
1 cup chopped celery
¾ cup chopped onion
2 tablespoons butter or margarine
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn
1 teaspoon salt, optional
¼ teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz.) ready-cut spaghetti or elbow macaroni, cooked and drained
1 jar ( 4 ½ oz.) sliced mushrooms, drained
1 cup (4 oz.) shredded cheddar cheese

In a large skillet, sauté green pepper, celery and onion in butter until tender. Add broth, peas, corn, salt if desired and pepper; heat through. Stir in chicken and spaghetti. Divide between two greased 8 inch square baking pans. Top with the mushrooms and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 20 minutes; uncover and bake 10 minutes longer.

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COUNTRY BRUNCH SKILLET
6 bacon strips
6 cups frozen cubed hash brown potatoes
¾ cup chopped green pepper
½ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
6 eggs
½ cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until the eggs are completely set. Sprinkle with cheese and bacon.

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CANTALOUPE SALAD
1 large cantaloupe, peeled
3 tablespoons orange juice
3 tablespoons honey
1 cup halved red seedless grapes
3 kiwifruit, peeled, quartered and sliced
Lettuce leaves
Shredded coconut

Cut six rings, about ½ inch wide, from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe. In a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe; stir gently to coat. Place cantaloupe rings on lettuce; top with fruit and sprinkle with coconut.

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NO BAKE COOKIES
1 3/4 or 2 cups white sugar
1/2 cup milk
1/2 cup butter or margarine (1 stick)
3 or 4 tablespoons unsweetened cocoa powder
2 TBSP crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract (optional)

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

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LENTIL SOUP
3 slices bacon (cut into 2-inch pieces)
1 medium onion, sliced
1 large carrot (about 3/4 cup)
1 large stalk celery (about 3/4 cup)
1 clove garlic, finely chopped
4 cups water
12 ounces dried lentils (about 2 cups)
1 chicken bouillon cube
2 TBSP snipped parsley
1 TBSP salt
1/2 tsp pepper
1/4 to 1/2 tsp dried thyme leaves
1 bay leaf
1 can (28 ounces) whole tomatoes
1 cup water

Fry bacon in 3 qrt saucepan until limp; drain on paper towls.
Add onion, carrot, celery and garlic to bacon fat, cook and stir over medium heat until celery is tender, about 10 minutes.
Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf.
Heat to boiling, reduce heat. Cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered about 15 minutes. 6 servings (about 1 1/2 cup each.)
NOTE: May substitute 1 or 2 TBSP olive oil for bacon fat.

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CROCK POT NAVY BEAN SOUP
1 lb dry navy beans (about 2 cups)
3 carrots, sliced
2 medium potatoes (peeled and diced)
3 stalks celery
1 medium onion, diced
2 cups cubed cooked ham
1 clove garlic, finely chopped
1 bay leaf
1/2 tsp salt
1/2 tsp pepper

1. Place the beans in a slow cooker with enough water to cover and soak 6 to 8 hours or overnight.
2. Drain the beans and return to slow cooker. Cover with water and mix in with carrots, potatoes, celery, onion, garlic, bay leaf, salt and pepper and ham.
3. Cover slow cooker and cook on High for 3-1/2 hours. Switch to Low and continue cooking at least 6-1/2 hours longer.
8 servings.

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CROCK POT SPLIT PEA SOUP
1 (16 oz.) dried green split peas; rinsed
2 cups cubed cooked ham or one meaty ham bone
3 carrots, peeled and sliced
1 medium onion, chopped
3 stalks celery (with leaves)
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped or 2 tsp dried parsley flakes
1/2 tsp pepper
1-1/2 qts. hot water

Layer ingredients in slow cooker in order given; pour in water. Do not stir ingredients. Cover and cook in HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.
Remove bones (if applicable) and bay leaf. Mash peas to thicken more if desired. Serve garnished with croutons if desired. Freezes well.
Serves 8.

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CROCKPOT POTATO SOUP
8 large potatoes, cubed
1 cup chopped onion
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cup water
2 cup milk
1/2 cup flour, mixed with water
1 cup cubed cooked ham (optional)

Place potatoes, onions, butter, bouillon, parsley, ham and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve. Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk. Serves 6 to 8.

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BANANA NUT BREAD
2-1/2 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar (packed)
3-1/2 tsp baking powder
1 tsp salt
3 TBSP vegetable oil
1/3 cup milk
1 egg
1 cup chopped nuts
1-1/4 cups mashed bananas (2 to 3 medium)

Heat oven to 350 degrees. Grease bottom only of loaf pan (9x5x3 inches) or 2 loaf pans (8 1/2 x4 1/2 x 2 1/2 inches). Mix all ingredients; beat 30 seconds. Pour into loaf pan(s). Bake until wooden pick inserted in center comes out clean, 9 inch loaf 65 to 70 minutes - 8 inch loaves 55 to 60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than one week.

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