Pastry for 9-inch-one-crust pie 8 slices of bacon (crispy cooked and crumbled)
1 cup diced ham
1 cup shredded natural Swiss cheese
1/3 cup finely chopped onion
4 Large eggs
2 cups whipping (heavy)cream
1/8 teaspoon salt
1/4 teaspoon pepper
6 drops of liquid hot sauce

Heat oven to 425
Prepare pastry. Ease into pie pan (9x 1 1/4 inches) or a quiche dish (9x 1 1/2 inches).
Sprinkle bacon, ham, cheese and onion in pastry lined dish. Beat eggs
slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
Reduce oven temperature to 300. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting.

3 Broiler fryers
1/4 cup of catsup
1/4 cup of soy sauce
1/4 cup of white wine or chicken broth
3 Tablespoons of pure orange juice(frozen concentrate)
1 Tablespoon Worcestershire sauce
1 Tablespoon of gingeroot or 1/2 Tablespoon of ground ginger

Wash thoroughly and pat the chicken dry
Mix all ingredients together
Brush 1/3 of the mixture over the chicken
Grill 5 to 6 inches from the greyed coals
turning and basting with the remaining sauce often
Grill till chicken is browned and meat is no longer pink (about 40 minutes)

1/3 cup of butter
1/2 cup of brown sugar
1 cup light corn syrup
1 tsp.vanilla
3 eggs
1 cup of pecans
Cream butter
Add sugar gradually
Beat well
Add corn syrup and vanilla
Mix thoroughly and add slightly beaten eggs and pecans
Pour mixture into pie crust
Bake at 350 for 50 minutes

1- 6oz. package of imitation crabmeat
1- 8oz. package of softened cream cheese
1/3 cup of mayonnaise
1 teaspoon prepared mustard with horseradish
1 1/2 Tablespoons dried onion
1/2 teaspoon garlic salt
1 Tablespoon coarsely chopped parsley
Thaw crabmeat, drain and separate into small chunks.
Blend together cream cheese, mayonnaise, mustard, onion and garlic salt.
Fold in parsley and crabmeat.
chill for 2 hours and serve with veggies or crackers.

Roast Turkey and Sausage Pecan Stuffing

(recipe is for 12 to 14 pound turkey)

2 lbs Ground Beef
1 lb Jimmy Dean regular sausage ( in the tube)
16 0z Pepperidge Farm Herb Seasoned stuffing (cubed)
½ cup butter (or one stick of butter)
2 ½ cups water
½ cup chopped onion
3/4 cup chopped pecans
1 egg
1 teaspoon of salt
¼ teaspoon of pepper
Add 2 teaspoons of sage

Brown in large frying pan the ground beef and sausage till cooked through. Add 1 teaspoon of salt and ¼ teaspoon of pepper , 2 teaspoons of sage And the onions as the meat browns.

Add pecans to the meat mixture and cook about 2 minutes. Drain the excess oil from the pan and take off the burner and let sit.

In a large kettle, heat 2 ½ cups of water and ½ cup of butter till the butter melts.

Remove from heat and add the stuffing. Toss lightly with fork till moist throughout

Take the meat mixture and add it to the stuffing mixture (tall kettle) gently tossing with 2 spoons

Beat an egg and add it to the mixture…..again tossing it gently to coat.

After the turkey is prepared to cook, (thoroughly washed and patted dry) add stuffing to the cavity (salt the cavity first)…be careful not to over stuff !! The stuffing needs room to expand. You may choose to sew the cavity shut or use aluminum foil to bunch up and place inside the cavity. Grease up the bird, salt and pepper the outside. Lift turkey into a large roasting pan and add a small amount of water in the bottom of pan (about ¼ cup). Tightly cover the roasting pan with aluminum foil. Remove foil in the last hour to brown the turkey.

Take the remaining stuffing and place into a casserole dish and cover tightly with foil. Refrigerate till about 30 minutes before dinner and place in oven at 325 for 25 minutes ( DO NOT OVER BAKE!!)

I always bake my turkey the longest possible time according to the charts.

 

Roasting Directions

1.Thoroughly wash and pat the turkey dry.

2.Generously grease (using hard shortening like crisco or spry).

3.Stuff the turkey as directed above.

4. Salt and pepper the turkey paying close attention to the hard to reach areas.

5. Sew the cavity or use foil to prevent stuffing from drying out.

6.Add ¼ cup of water and cover roasting pan tightly with foil.

IF YOU ARE USING A MEAT THERMOMETER, INSERT TO THE CENTER OF THE INSIDE THIGH MUSCLE, SO THE BULB DOES NOT TOUCH A BONE.

ROAST IN 325 OVEN

READY TO COOK WEIGHT 8 TO 12 LBS 12 TO 16 LBS 16 TO 20 LBS 20 TO 24 LBS

ROASTING TIME 31/2 TO 4 ½ HOURS 4 TO 5 HOURS 4 ½ TO 5 ½ HOURS 5 TO 6 ½ HOURS