Chicken Kiev
From Julie's Kitchen
You'll need one boneless skinless chicken breast for each person.
One tablespoon soften butter, for each chicken breast.
Fresh parsely and chives, chopped.
White or Black pepper, Salt and 1/4 to 1/2 cup of flour (depending on how many you are making (1/4 will do four chicken breast).
1 egg plus 2 teaspoons water (for every four chicken breasts).
1/2 cup fine dry bread crumbs (also per every four chicken breasts).

Blend the butter with parsley, chives, pepper and salt.
Divide into equal parts for each chicken breast, then chill until firm.

Flatten each chicken breast, between plastic wrap, to 1/4 inch thickness.
Place a portion of the chilled butter mixture in the center of each flatten chicken breast. Roll to completely enclose the butter. Roll each, carefully, in flour, then dip in egg mixture, then roll in the bread crumbs and place on a lightly greased baking dish.

Cover and bake at 350 degrees for 45 minutes.
Then uncover and bake an additional 15 minutes, to brown.

I like Chicken Kiev, but if it's a little buttery for you, try using a different stuffing.
Some ideas could be:
Broccoli and Ham (finely chopped), mixed with soften cream cheese.
Or Broccoli with your favorite cheese or Ham with your favorite cheese.
Chicken Stuffing, stuffed in the middle is great too!

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Here is a nice site to visit for Family Fun Homemade Yummies!
http://familyfun.go.com/recipes/special/specialfeature/holiday_mainmeal_ms/

Vegetable Pizza
INGREDIENTS:

Apple Peaches Pumpkin Pie
This ones gonna catch your eye!
From: JULIE

Bake at 350 degrees

2 cups canned pumpkin
1 eight ounce package cream cheese (soft)
1 cup sugar
1/4 teaspoon salt
1 cup half & half
1 egg
2 egg yolks
1/4 cup melted butter (1/2 stick)
1 tsp. ground cinnamon
1/4 tsp. ground ginger
Pie Crust

In a 9 inch pie pan, press your pie dough down and along the sides.
Pinch the edges to make a nice pattern.
Put the pie shell into the freezer for about one hour.
Fit the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
Bake for 10 minutes, remove the foil and pie weights and bake for anouther 10 minutes or until crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cram cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, beat until combined. Add eggs mixed with the yolks, half and half, melted butter and beat until combined.
Then add the vanilla, cinnamon and ginger, beat until incorporated.

Pour filling into the warm prepared pie crust and bake for 50 minutes or until center is set. Place the pie on a wire rack and cool to room temperature.
Cut into slices, top each with whipped cream!

GREEN BEAN BAKE
By: JULIE
Fast & Easy!

Cut Green Beans (Drain well)
Campbells Cream of Chicken Soup
French Fried Onions

That's it!
Use as many cans of green beans, as needed for your dinner party size.
Use one can of soup per up to 5 cans of green beans.
(Use ONLY Campbells Soup - other brands doesn't taste as good!)
Mix carefully, so you don't mush the green beans.
Mix in some of the French Fried Onions, then sprinkle the rest on top of casserole.

Bake until heated through.
Keep an eye on it, so you don't burn the top!
Usually I bake it at 350 degrees for 30 minutes.
BUT I'm the kind of cook that doesn't messure anything.
A little of this, a little of that....

Cranberry Sauce
From: TONY
• 1 navel orange
• 1 lemon
• 24 ounces of fresh cranberries (two 12-ounce bags)
• 1 1/2 cup sugar
• 1/2 cup water
• 4 tbsp. Grand Marnier (optional)

Zest the orange and the lemon. Juice the orange and the lemon you will have 1/2 cup of juice from the orange and 1/4 cup of juice from the lemon. Place these ingredients in a 4-quart saucepan.

Pick through and wash the cranberries in a colander and then add them to the pan. Add the sugar and water to the pan and stir. Over medium high heat bring quickly to a boil, lower heat to a simmer. Cover and simmer for 10 minutes. Stir occasionally.

Cranberries will pop and sauce will be quite thick. Remove sauce to a bowl and let cool to room temperature. If you want to add the Grand Marnier now would be the time. Add just one tablespoon per cup of sauce. Cover and place in the refrigerator. This sauce will keep at least three days covered in the refrigerator. This sauce is better when made at least one day ahead. Makes 4 cups. 

Mashed Potatoes
From: Robin

• 5 pounds of Idaho potatoes
• 1 clove garlic, peeled
• Five 10-ounce cans of Campbells chicken broth
• 1 cup half and half
• 1 stick of unsalted butter
• Salt and pepper to taste

Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.

Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.

Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish. Season with salt and pepper.  

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

MORE GOOD RECIPES
To try anytime of the year!

• 5 pounds of Idaho potatoes
• 1 clove garlic, peeled
• Five 10-ounce cans of Campbells chicken broth
• 1 cup half and half
• 1 stick of unsalted butter
• Salt and pepper to taste

Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.

Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.

Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish. Season with salt and pepper.  

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

MORE GOOD RECIPES
To try anytime of the year!

• 5 pounds of Idaho potatoes
• 1 clove garlic, peeled
• Five 10-ounce cans of Campbells chicken broth
• 1 cup half and half
• 1 stick of unsalted butter
• Salt and pepper to taste

Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.

Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.

Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish. Season with salt and pepper.  

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie
From: Charlie

For the Crust:
• 1 cup all purpose flour
• 1/2 teaspoons of salt
• 1/3 cup shortening
• 1/2 cup shredded cheddar cheese
• 4 tablespoons of ice water

For the Filling:
• 2 (4-ounce) cans sliced apples or 3 Granny Smith and 3 Golden Delicious apples
• 1 tablespoon of flour
• 2/3 cup sugar
• 1 1/2 teaspoon.ground cinnamon
• 1/2 teaspoon ground nutmeg
•1/2 cup shredded cheddar (for last steps)
 
For the Crumb Topping:
• 1/2 cup butter or margarine
• 1/3 cup firmly packed brown sugar
• 1 1/4 cup all purpose flour
• Confectioners sugar for sprinkling over the top of the pie

For the crust: In a large bowl combine one cup of the flour and the 1/2 teaspoon of salt. Stir with a wire whisk. Cut the shortening into small cubes and add to the flour along with the 1/2 cup of cheese. Toss together and break up lumps by gently running the mixture between your fingers until it resembles coarse crumbs. Add the ice water and stir until it is a dough like consistency . Press into a ball, then pat into a disk. Cover with plastic wrap and refridgerate for one hour.

For the filling: Peel and core the apples. Slice the apples thinly. Place in a large bowl. Add the one tablespoon of flour, 2/3 cup sugar, cinnamon and nutmeg to the bowl. Toss to combine.

For the crumb topping: Cut the 1/2 cup of butter or margarine into small cubes and place into a medium sized bowl. Add all the brown sugar and the 1 1/4 cups of flour to the bowl. Combine, by breaking up the lumps slightly by running the mixture gently through your fingers.

Preheat the oven to 400 degrees.

Roll out pie crust and place into a 9-inch pie pan. Flute the edges. Place prepared filling into the shell. Top with the cheese then press crumb topping, on top. Bake for 35 - 45 minutes until crust and topping are golden brown and apples are tender. Place aluminum foil on top if crumbs are browning too quickly. When the pie is cool sprinkle with confectioners sugar.

MORE GOOD RECIPES
To try anytime of the year!

Zest the orange and the lemon. Juice the orange and the lemon you will have 1/2 cup of juice from the orange and 1/4 cup of juice from the lemon. Place these ingredients in a 4-quart saucepan.

Pick through and wash the cranberries in a colander and then add them to the pan. Add the sugar and water to the pan and stir. Over medium high heat bring quickly to a boil, lower heat to a simmer. Cover and simmer for 10 minutes. Stir occasionally.

Cranberries will pop and sauce will be quite thick. Remove sauce to a bowl and let cool to room temperature. If you want to add the Grand Marnier now would be the time. Add just one tablespoon per cup of sauce. Cover and place in the refrigerator. This sauce will keep at least three days covered in the refrigerator. This sauce is better when made at least one day ahead. Makes 4 cups. 

Mashed Potatoes
From: Robin

• 5 pounds of Idaho potatoes
• 1 clove garlic, peeled
• Five 10-ounce cans of Campbells chicken broth
• 1 cup half and half
• 1 stick of unsalted butter
• Salt and pepper to taste

Peel and cut potatoes into quarters. Place them into a 4-quart pot with the garlic clove. Pour the broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.

Cook potatoes until they are tender when you pierce them with a knife. This will take 15-20 minutes. While potatoes are cooking, heat the half and half and butter, just until melted, in one pot. When potatoes are tender drain them, saving a half cup of the broth.

Begin mashing potatoes along with the garlic clove, adding the half and half mixture as you are mashing. Add 1/2 cup of broth if you wish. Season with salt and pepper.  

Turkey Hash
From: Diane

• 1 tablespoon of olive oil
• 1 cup of diced red pepper
• 1 cup of diced yellow onion
• 1/2 pound of Italian sausage (sweet or hot) our of the casing
• 1 pound of turkey and shredded turkey
• 2 cups of stuffing
• 1 cup gravy
• 1 tablespoon of olive oil
• 1 tablespoon of butter

In a medium-sized skillet over medium high heat sauté the red pepper and onion in one tablespoon of oil until it begins to turn golden brown, 3-5 minutes. Place into a large bowl. In another skillet sauté the sausage over medium high heat until it browns and is no longer pink. This should take 5-7 minutes. Add this to the large bowl with the peppers and onions.

Add the shredded turkey, the stuffing and enough gravy to moisten the mixture to the sausage. In a medium nonstick skillet over medium heat add half of the remaining butter and olive oil. Add half of the turkey mixture and press down with a metal spatula a bit.

When the mixture turns brown on the bottom, start turning the hash until there are lots of crispy bits. This takes 3-5 minutes on each side. The mixture will be loose. Place on a serving platter. Repeat with remaining ingredients. Serve with cranberry sauce on the side and a sunny side up egg on top. Serves 4-6.

Apple Cheese Crumb Pie