Pumpkin Chiffon Pie

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Ingredients: 

  • 1 envelope plain gelatin 

  • ½ cup sugar

  • ½ teaspoon salt

  • ½ teaspoon cinnamon 

  • ½ teaspoon allspice 

  • ¼ teaspoon ginger 

  • ¼ teaspoon nutmeg 

  • ¾ cup milk 

  • 2 egg yolks 

  • 1 cup canned pumpkin 

  • 2 egg whites 

  • ¼ cup sugar 

  • ½ cup heavy cream 

  • 1 graham cracker crust 

Instructions: 

  1. Combine gelatin, ½ cup sugar, salt, cinnamon, allspice, ginger, and nutmeg in saucepan.

  2. Stir in milk, egg yolks, and pumpkin.

  3. Cook and stir over medium heat until mixture boils and gelatin dissolves.

  4. Remove from heat and chill until partially set.

  5. Beat egg whites until soft peaks form.

  6. Gradually add ¼ cup sugar and beat to stiff peaks.

  7. Whip cream.

  8. Fold egg whites and whipped cream into pumpkin mixture.

  9. Pour into crust. Chill until firm. 

This recipe is from Helen Grumbach.

Sweet Potato Casserole

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Ingredients:

  • 1 large can sweet potatoes 

  • 1 small jar orange marmalade 

  • 1 stick butter 

  • Marshmallows 

Instructions:

  1. Drain, slice, and layer sweet potatoes in greased casserole.

  2. Melt butter and mix in marmalade.

  3. Pour over potatoes and bake at 350 for 30 minutes.

  4. Top with marshmallows and bake until golden brown.

This recipe is from Mary Hooks.

Roast Turkey

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Ingredients:

  • 12 pound turkey

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • ½ cup butter

  • 2 slices bacon

  • 2 cups water

  • 1 onion 

  • 3 whole cloves 

  • 1 stalk celery 

  • 2 carrots

  • 2 bay leaves 

  • 5 sprigs parsley 

  • ½ teaspoon thyme 

  • Stuffing 

Instructions:

  1. Rub inside of turkey with salt and pepper.

  2. Stuff body and neck cavities with favorite stuffing.

  3. Truss legs and wings close to body.

  4. Rub skin with butter. Sprinkle with additional salt and pepper.

  5. Place breast up in shallow roasting pan. Arrange bacon slices over breast.

  6. Stick cloves into onion.

  7. Combine water, onion and cloves, celery, scraped carrots, bay leaves, parsley, and thyme. Pour around turkey.

  8. Cook at 350 for 3 ½ - 4 hours until the turkey is a rich even brown.

  9. Baste every 30 minutes with drippings from roasting pan. Serve with giblet gravy.

This recipe is from Virginia Chappell.