TURKEY CASSAROLE

4 hard boiled eggs – chopped up 2 cans mushroom soup 2 cups celery – chopped up 1 cup onions – chopped up 1 can water chestnuts – chopped up 2 cups turkey (you can use left over turkey)or chicken. dash of tabasco sauce 1 cup of mayonnaise fold all of the ingredients above put in a long baking dish sprinkle bread crumbs on top bake at 350 about 45 minutes. Jennifer Neal-Humble

Corn Pudding

Combine 1 12oz can whole kernel corn, 2 17oz cans cream style corn and 5 lightly beaten eggs. Add mixture of 1/2 cup sugar, 4 tbsp. cornstarch, 1 1/2 tsp. seasond salt, 1/2 tsp. dry mustard and 1tsp. instant minced onion. Stir in 1/2 cup each milk and melted butter. Pour into greased 3qt. casserole dish. Bake in 400*F oven 1hr. stirring once. Enjoy. Jennifer Johnson.

Favorite Holiday Recipes

Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked or frozen** deep-dish pie crust Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie. Lorene Coots

APPLE CRANBERRY CRISP

Topping: 1 c. all-purpose 1/4 tsp. salt 1 c. granulated sugar 1/2 c. butter or margarine 1 tsp. ground cinnamon cut in 8 pieces Filling: 1 1/2 lbs.Granny smith or Golden Delicious Apples about 4 med. sized peeled and cored and cut in bite-size chunks. 5 c. ( I like to use Granny Smith Apples) 2 c. fresh or frozen Cranberries 1/2 c. granulated sugar Heat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish Mix Topping: Mix flour,sugar,cinnamon, and salt in medium size bowl. Cut in butter with pastry blender or use food processor with pastry blades until it resembles coarse crumbs. Mix filling, Put Apples, cranberries and sugar into prepared dish. toss gently to mix. Sprinkle with the topping. Pat gently with fingertips. Bake about 1 hour or until top is golden brown and filling bubbles. Makes 12 servings. 239 calories. Shelia Begley

Favorite Holiday Recipes

Turtle Cake

1 box german choc. cake 1 can sweetened condensed milk 2 sticks butter/margarine 14 oz pk caramels 1 1/2 cup pecan pieces preheat oven 350. prepare the cake mix according to package directions. divide the mixture in half. to half of the mixture add 1/2 can of the milk and 1 stick of butter (melted) mix well. Bake 20 minutes in a 15 x9 x 2 inch greased pan. melt other stick of butter, 1/2 can of milk, carmels and nuts pour over cooked cake layer. Then add the remaining cake batter.Cook for 20 minutes. Let cool. Icing: 1 stick of melted butter/margarine 1 box 4x powdered sugar 4 tbsp cocoa 1tbsp vanilla 6 tbsp milk beat together and spread over cool cake. Barbara Collins