Homestyle Turkey

1 turkey (ours was 18 lbs this year)

6 T butter/margarine, divided into six 1 T pats

4 c warm water

3 T chicken bouillon

2 T dried parsley

2 T dried minced onion

2 T seasoning salt (or whatever mix you like - rosemary, garlic, sage...)

Preheat oven to 350F. Rinse and wash turkey. Discard giblets.

Place turkey in roasting pan. Separate the skin over the breast (just cut a little slit) in 6 places, 3 on each breast, and slip a pat of butter in each to moisten the white meat.

In a medium bowl, combine the water, bouillon, parsley and onion. Pour or spoon over the top of the turkey. I like to use a spoon so all the herbs don't wash off the turkey - I think it looks prettier with some on the top. I also pour some into the butter slits. Sprinkle seasoned salt over the turkey.

Bake about 45 min to 1 hour to brown and then cover it with foil. Bake 3 1/2 to 4 hours or until temp reaches 180F.

I strain the liquid into a saucepan, add 2 cups water and enough flour to thicken (4 T or so) and boil to make gravy. You need to dilute with water because otherwise the gravy is salty from the salt and the stock.

Pie Crust

This is an easy crust that I've used when I need a quick crust for quiche or pie.

2 c all-purpose flour

1 t salt

1 c shortening (I use margarine as well)

1/2 cold water

Combine flour and salt. (Easy on the dough setting of my Cuisinart - just pulse till mixed). Cut in shortening - or just pulse again after adding your shortening or margarine. It will mix best if you cut it into smaller pieces as you add it to the mixing bowl. Add the water and mix just until combined. Keeping the fat pieces intact in your dough (not completely pulverized) will hold up your pastry layers and make a flaky crust. If you overmix you will lose that. The crust won't be bad, just not as flaky. Divide dough into half, wrap in plastic wrap and refrigerate. Four hours is ideal but I've often just put it in for the 1/2 hour or so that it took to mix up my filling.

Candy Corn Cookies

from Quick Cooking magazine

1-1/2 cups butter, softened

1-1/2 cups sugar

1/2 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Yellow and orange paste food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough in half. Tint one portion yellow. Divide remaining dough into two-thirds and one-third portions. Color the larger portion orange; leave smaller portion white.
Shape each portion of dough into two 8-in. logs. Flatten top and push sides in at a slight angle. Place orange logs on yellow logs; push the sides in at a slight angle. Top with white logs; form a rounded top. Wrap in plastic wrap. Chill for 4 hours or until firm.
Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 32