This is a plain old baked turkey recipe.

Take out giblets (this is important, because if you leave them in, your family will make fun of you for the next 20 Thanksgivings, right Sherri?). Mix butter with all spices. Take about a third to half of the butter mixture and rub between skin and meat of bird. Place most of the onions and celery inside turkey and the rest on the outside. Cook inside broiling bag until done. We usually set the oven on 250º and bake it a good 8 hours, but you can cook it at 350º for about 4 hours until the minimum internal temperature is 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When you remove your turkey to carve, let the turkey sit about 10 minutes uncovered before you begin cutting it up.

Every person that has tried this loved it! It is great for parties and especially for the holidays. You can freeze this recipe up to a month. Option: substitute 1/2 cup stale beer for milk and add 2-3 tablespoons chopped chives, if you're feeling frisky.

Mix together HVR dressing and milk. Blend in cream cheese. Next, gradually mix in cheddar cheese.

Form mixture into either one big ball or 2 smaller ones. Roll the ball(s) in nuts (optional) and refrigerate to cool (for around an hour).

Make this a day ahead to allow for all the flavors to combine. Use pineapple packed in its own juice, not heavy syrup -- you don't want this to be too sweet. This has a great flavor.

Gradually stir in pineapple, 1 cup finely chopped pecans, green pepper, onion, and salt to cream cheese. Chill well. Form into a ball and roll in the remaining coarsely chopped pecans. Chill until ready to serve.

Mix together lemon juice, lemon zest, and Sweetened and Condensed milk. Beat in egg yolks. Pour into crust.

Beat egg whites with cream of tartar until frothy. Gradually beat in remaining 6 tablespoons of sugar. Beat until stiff and glossy. Cover pie with egg white mixture and bake around 20 minutes. Completely cool before serving.

Boy is this recipe ripe with history! When I was much younger (probably pre-teen), my Dad worked for T. V. A. (Tennessee Valley Authority). And every morning he had to leave the house way before dawn, to go to Tennessee and then catch a bus or something to get to Alabama to work. One unfortunate day, My Dad's lunch was stolen. Poor ol' Leo was sitting over on the tailgate of a pick up truck with his stomach rumbling. Well, he made up his mind that he was never going to go hungry in Alabama again. When he packed his lunch, he just about took all of the groceries Momma picked up the day before. He should have just hooked up a chain to the fridge and carried it with him. With that said, my sweet Meme used to make a great congealed salad (we called it "Green Stuff" at that time) that Daddy loved. Matter of fact, the entire family fancied it. One night, I made some Green Stuff and started to put it in the fridge when a little voice told me, "Heck no!" I know what would happen: Daddy would take the whole daggum thing in his lunch. So, I hid the salad under my bed. Sure enough, Daddy went looking for it the next morning when he was packing his groceries and he just couldn't figure our where it could be. Hee hee. Needless to say, the family enjoyed the "Concealed" Salad the next day.

Mix water, Gelatin, and marshmallows into a double boiler. On medium heat, stir constantly until the marshmallows are melted. Remove from heat and place into sink of ice water. When Gelatin mixture has cooled for about 5-10 minutes, add in rest of ingredients. Chill.

This is the slaw served in Cohutta. My mom didn't give specific amounts, so I assume you mix this by taste.

Mix together vegetables a large bowl. In a small bowl, mix together remaining ingredients. Pour this mayonnaise mixture over the veggies. Season to taste and mix well. Refrigerate.

Preheat oven to 350º. Mix all ingredients and pour into ungreased 2-quart casserole dish. Bake 30 minutes or until center is set. Make Streusel Topping (listed below), place on top of tater mixture, and bake for an additional 10 minutes.

My sister Sherri gave me this recipe. Sherri turned into the Sweet Potato Police on Christmas 1996. She put this topping on her sweet potato casserole and took names of all the people who got a serving. (I think she was just insecure since she put too much butter in her topping and then tried to "dry it up" by adding additional flour. She ended up with a very hard pecan butter cookie on top of her casserole. Uh, yeah Sherri, it was good, yeah, OK.) Oh, don't worry, this recipe will not yield a hard cookie. Right Sherri?

In medium mixing bowl, combine sugar, cinnamon and flour; cut in butter until crumbly - you want to have small balls/bits of butter, so don't over mix. Toss in nuts. When your pie has 10 minutes of baking time left, sprinkle this mixture on top of the pie and bake the remaining 10 minutes.

This is from Janeal in Washington!

Peel and core the apple, and cut into 8ths. Wrap the biscuit around the apple best you can. Place in a greased deep dish pan (Janeal used a quiche pan).

In a bowl put in the sugar, water, butter and vanilla. Stir together then pour over the biscuit wrapped apple. Sprinkle with nutmeg or cinnamon or allspice. Bake at 350º for 40 minutes.

From Donalyn's archives ...

Dissolve the pudding in the pineapple, stir in the Cool Whip, and fold in the marshmallows. Refrigerate for about half an hour.

Cook the macaroni according to the box directions. Beat eggs well, add milk and beat til well mixed; add salt pepper and dry mustard, beat through. Drain macaroni put back in pot, add 1/2 stick of the butter stir until melted. Pour in egg and milk mixture. Stir constantly while simmering on low heat until the liquid is hot add the cheese and mix well. Pour macaroni and cheese into a buttered casserole dish (I prefer a deep dish), top with the cracker crumbs. Cut remaining butter into small pieces and dot on top of cracker crumbs. Bake at a 350 oven for about 25 minutes. 

From Donalyn; you don't have to wear your coffee-colored hose when you make this!

Grease a baking dish (the oblong kind can't remember the size - Southern Angel Sez it's probably a 9x13-inch). Pour pineapple into bottom (with juice) spread evenly. Top with the cherry pie filling covering all the pineapple. Using your hand, pour the yellow cake mix (yes - the DRY cake mix) on top of the fruit mixture (cover all the fruit and use the WHOLE box). Top cake mix with pecans, and then top the whole thing with pats of butter making sure just about the whole top is covered. Bake at 350 for about 30 minutes (or until bubbly and golden brown).

Don't worry about how the cake mix looks before you bake it. Once it cooks, it is like a cobbler. Try it warm topped with ice cream!

Lorri says to double the recipe for the holidays.

Cook Spinach and Broccoli ... mix the rest of the ingredients in a large bowl ... add Spinach and Broccoli. Bake 350º for 40 minutes