Ingredients

• 2 pkgs. raspberry flavored gelatin
• 1 pkgs. blue raspberry flavored geletan
• 3 cups hot water
• 1 envelope knox gelatin
• 1 tsp. vanilla
• 1 cup sugar
• 8 ounces cream cheese
• 1/2 cup cold water
• 1 cup coffee cream
• 1/2 cup chopped walnuts
• 1 #303 can blueberries

Directions

1st layer:
2 pkgs. raspberry gelatin in 3 cups hot water. Let set in flat glass pan.

2nd layer:
Soften plain gelatin in 1/2 cup cold water. Heat cream and 1 cup sugar. Add to gelatin. Stir in creese and nuts. Pour over 1st layer and set.

3rd layer:
1 package blue rasp. gelatin and 1 cup hot water & 1 can blueberries. Pour over other 2 layers.

Chill.

Cut and serve.

Ingredients

• ONION BASE FOR GRAVY:
• 1/2 cup (1 stick) butter
• 4 large onions, thinly sliced
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 1 1/2 tablespoons all purpose flour
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• TURKEY:
• 6 tablespoons (3/4 stick) butter, room temperature
• 1 1/2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 (21- to 22-pound) turkey; neck, heart and gizzard reserved
• 1 large onion, quartered
• 4 1/2 cups (about) low-salt chicken broth
• 2 large fresh rosemary sprigs
• 2 large fresh thyme sprigs
• 1 bay leaf
• 3 tablespoons all purpose flour

Directions

For gravy base: Melt butter in large pot over medium-high heat. Add onions and saute until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)

For turkey: Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)

Set rack at lowest position in oven and preheat to 350 degrees. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175 degrees, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.

Serve turkey with gravy.

Makes 14 servings.

Source: Bon Appetit, November 2002

Ingredients

• 6 medium sweet potatoes
• 3/4 stick butter
• 1/4 cup firmly packed light brown sugar
• Salt and black pepper to taste
• 2 eggs beaten
• 1/4 cup chopped pecans
• Preheat oven to 350 degrees.

Directions

Wash and bake sweet potatoes until tender and scoop pulp into large mixing bowl. Add butter, brown sugar, salt, pepper and eggs. Beat well until smooth. Butter a baking dish and spoon mixture into it and top with pecans. Bake for 30 minutes

Source: The Clarion-Ledger – Jackson, Ms

Ingredients

• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1 egg, lightly beaten
• 2 lbs (1 kg) potatoes, peeled
• 1 medium onion
• 1/2 cup chopped green onions
• Oil for deep-fat frying
• Applesauce
• Sour Cream

Directions

Coarsely grate potatoes and onion; drain any liquid. Place in a bowl; add green onions, egg, salt and pepper. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve with applesauce or sour cream.

Makes 2 dozen.