Greetings from pennsylvania where winter has arrived. Tthis past week has been very busy for our family. My husband and I now have six grandaughters. Paige was born november seventh. she is already loved by our whole family. This week i am going to share with you a news letter that i have been enjoying for years. my youngest daughter karen and i are planning a trip to Bethlehem pennsylvania next month. We are planning to do some Christmas shopping and enjoy eating some good food. the website is

• Christkindlmarkt.org

• 1/4 cup butter
• 1 large onion, coarsely chopped
• 4 ribs celery, sliced
• 1 Granny Smith apple, coarsely chopped
• 1 package (about
• 1
• 1 ounces) diced dried fruit mix
• 3/4 cup slivered almonds
• 1/8 cup chopped fresh parsley
• salt and black pepper to taste
• 12 to 14 lb turkey
• 6 medium sweet potatoes, peeled and cut into 1-inch pieces
• 8 large carrots
• 5 large shallots, peeled ½ cup dry white wine
  

Preheat oven to 325°F. Melt butter in large saucepan over low heat. Increase heat to medium and add onion; cook and stir until tender. Remove from heat; stir in celery, apple, dried fruit, almonds, parsley and cloves. Add salt and pepper. Place fruit mixture in turkey cavity. Tie turkey legs together. Place turkey, breast side down, on rack in large oiled roasting pan. Season with salt and pepper, if desired. Add 1/2 cup water to pan. Bake, uncovered, until it reaches an temperature of 180 in the center of the thigh, about 1-1/2 hours. *******************************************

• 1 acorn squash
• 2-3 apples, peeled and sliced
• 1/4 cup brown sugar
• margarine
• nutmeg
• salt

Slice the acorn squash in half, and scrape out the seeds and the strings. Place face down in casserole pan filled with 1/2 inch of water and place in a 350 degree oven for about 10-15 minutes. While the squash is steaming, mix the brown sugar into the apples. Remove the squash from the oven, turn face up, and fill cavities with the apple mixture, add a pat of margarine to each and top with a shake or two of nutmeg and salt. Cover very lightly with foil, and bake until the apples and the squash are soft and cooked, approximately another 1/2 hour. Serves: 3-4.

• 9 inch baked pie shell
• 1 cup canned pumpkin
• 1/2 cup brown sugar - packed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. nutmeg
• 1 qt. vanilla Ice cream, slightly softened

Combine pumpkin, brown sugar and seasonings with mixer. Stir in ice cream. Pour into pie shell and Freeze until firm. Serve Frozen. Garnish with whipped cream and walnut halves.

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