Matt's Recipe for Thanksgiving Turkey

Matt was quoted in the Clipper with this recipe for cooking a Thanksgiving turkey when he was 6. Do not use this if you don't want to get sick.

"Put the turkey in the oven for 20 minutes."

Sauce for Yams

1 c. brown sugar
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt

Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.

Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.

Marshmallows on top are optional.

Cranberry Salad (Grandma Moon)

(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)

Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.

Homemade Thanksgiving Dressing (Stuffing)

(Mom wrote): The following recipe is one I wrote down while observing my mom make dressing one Thanksgiving because she never wrote the recipe down.

2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste

Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.

Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.

I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.

This is the modified version

2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine

I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.

Enjoy!

Raspberry Jello Salad

Make Jello according to directions on package, substituting some of the cold water with raspberry juice from package.

Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.

Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.