BROCCOLI & CARROTS ALMONDINE

1 lb. broccoli, trimmed
1 lb. carrots, pared & diagonally sliced
salt
1/2 cup slivered almonds
3 T cooking oil
3 T butter or margarine
3 T fresh lemon juice
3 T minced parsley
1-1/2 t basil, crumbled
1/2 t thyme
1/4 t salt
1/4 t pepper

Slice broccoli keeping flowerettes in serving-size pieces.  Place broccoli stems and carrots in large skillet; top with flowerettes.  Add water to the depth of 1/2 inch.  Sprinkle with salt.  Cover & bring to boil.  Boil gently for 6-8 minutes or until tender-crisp.  Drain and keep warm.  Roast almonds in oil in large saucepan stirring until they are light brown.  Remove with slotted spoon.  Add butter, lemon juice, parsley, basil, thyme, salt & pepper to oil.  Heat and pour over vegetables.  Toss well, turn into serving dish and sprinkle with almonds.  Serves 6-8.

Hey, this makes eating broccoli and carrots not too bad.  Interesting flavor and nice crunch with the almonds in there.  I'd make this again.

SPICY OATMEAL CAKE

1 cup quick cooking oatmeal (uncooked)
1-1/4 cup boiling water
1/2 cup butter or margarine
1-1/2 cup flour
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1 cup sugar
1 cup light brown sugar (firmly packed)
2 eggs (beaten)

In large mixing bowl combine oatmeal, water, and butter.  Let set about 10 minutes or until butter is melted.  Stir together flour, soda, cinnamon, salt, and nutmeg.  Set aside.  Add sugars and eggs to cereal mixture.  Add flour.  Mix well.  Pour batter into greased 9 x 13 pan.  Bake at 350 about 45 minutes.  Spread coconut topping over top of hot cake.  Bake 20 minutes longer or broil 2 or 3 minutes to brown top.  Cool completely.

Topping:  3-1/2 oz. flaked coconut, 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup margarine softened, and 1/4 cup evaporated milk.  Mix well and spread on hot cake.

This is good, especially warm with ice cream or whip cream on the side.  I really liked the coconut crunch on top.  It's kind of cool to have a cake without frosting on it.

MOM SCHLITT'S TURKEY DRESSING

Basic recipe - Multiply according to how many cups you wish.  (Add, subtract or whatever to do your own thing)

For 1 cup of dressing (stuffing):
2-3 T melted fat (I use margarine at the 2T per cup rate)
1 T chopped onion (I use this amount)
1/4 t salt (I use a slight amount less)
Dash of pepper (okay)
1/2 t ground sage (I use that amount)
Chopped celery and parsley (I use 2 or 3 stalks and parsley if I have it)
1-2 T milk or stock (I use about 1-1/2 T, usually milk)
1 cup dry bread crumbs (I cut half inch squares of white bread and usually have to use a little more if it seems
 too wet at the final mixing)

Melt fat in frying pan.  Add onion and saute until tender.  (At this point I also add small chopped giblets too)
Add celery here also and parsley.  Add seasonings and when celery is fairly cooked through, add the milk or stock.  This makes a fairly light stuffing.  Add crumbs and additional cup or two of bread cubes if it's too moist.  Toss so as not to mush it up and spoon into turkey.

For a 22-lb turkey stuffed and wrapped in foil, bake at 450 for 4-1/2 hours.

Ah, the recipe we've all been waiting for!  Nothing beats this stuffing.  Sure, there's other cool ones out there with fruit and nuts, but this is the ole standby.  I love the way she tells you what she does in this recipe, as in "I use margarine."  Makes you really feel like she's walking you through it.  The cooking directions are right on and always yields a perfectly cooked turkey, lightly browned on top, meat pulling away from the bone.  I (meaning me this time!) let it rest in the foil without peeking for a half an hour and let it steam in there while I throw all the side dishes in the oven to bake for that time.  Everything works out great!

DEVILED EGGS

6 eggs
1/4 cup mayonnaise
1 t. vinegar
1 t. prepared mustard
1/8 t. salt
dash pepper

No directions given here.  I guess she just figured we know what to do!  Nothing fancy here, just good ole dependable deviled eggs.  I make a double batch at least, especially if Brian is coming over!

HOT WASSLE

1 Gallon apple cider
1 6-oz can orange juice frozen concentrate
1 6-oz can frozen lemonade
3 sticks of cinnamon
1 T whole cloves

Mix together and simmer about 1/2 hour.

Ahh, the wassle always has to come out for the holidays, so simple and so good on a chilly night.  Refrigerate leftover in pitcher and reheat during the week by the mugful.