Stuffed Acorn Squash

Ingredients:

2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger

Instructions:

Cut squash in half; scoop out seeds. Place in baking dish.

Combine remaining ingredients and spoon into squash cavities.

Bake at 350°F for 30 minutes or until squash is tender.

Bread and Oyster Stuffing

Ingredients:

1 pound white bread slices (dried in a 250° oven for 1 hour, about 10 to 12 cups torn)
3/4 cup butter or margarine
2 cups finely chopped celery
2 cups finely chopped onion
1/2 cup milk, scalded
3 containers of fresh or canned oysters (16 to 24 ounces total) drained
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper

Instructions:

Sauté onion and celery in butter.

Tear the dried bread up into a large bowl; sprinkle with warm milk then toss.

Add onion and celery mixture and the drained oysters.

Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper.

Mix thoroughly but gently.

Chopped Egg Stuffing

Ingredients:

1 cup chopped onion
1/2 cup butter
1 1/2 teaspoons salt
1 cup chicken stock or bouillon
8 cups small bread cubes
5 hard-cooked eggs(chopped)
1/2 cup chopped parsley.

Instructions:

Sauté onion in butter until soft; sprinkle with salt then pour stock into the onion mixture.

Bring to a boil.

In a large bowl combine egg, parsley and bread cubes.

Pour onion liqued over the mixture.

Stir gently until well mixed.

Makes about 12 cups.Stuffing can be baked in the bird or bake at 325° for about 45 to 50 minutes in a covered, buttered casserole.

Thanksgiving Cranberry Relish

Ingredients:

4 c. cranberries
2 oranges
1 1/2 cup sugar.

Instructions:

Wash cranberries and oranges.

Cut oranges into quarters and core.

Put cranberries and oranges through a food processor or blender.

Add sugar and mix well.

This is best if made at least 2 days before Thanksgiving.