OYSTER STUFFING FOR TURKEY

Timothy Nicholson, Nov. 8, 1985

½ c. butter

1 c. onion, finely chopped

1 c. celery, finely diced

1½ loaves bread or cornbread

1 pint oysters, drained

2 tsp. chopped parsley

1 tsp. salt

½ tsp. pepper

2 tsp. sage

Melt butter in large pan. Add onion and sauté until soft. Add celery and simmer 5 minutes. Cut crust from bread and crumble. Add to onion mixture and toss thoroughly. Add parsley, salt and pepper. Season with sage. Lastly add oysters. Mix well. Adjust seasonings. Yield: Stuffing for 12-lb. turkey

SOUTH AMERICAN NOODLES

Debbie Brown, March 5, 1987

1 lb. ground beef

4 Tbs. flour

1 pint tomatoes

1 15-oz. can tomato sauce

1 carrot, grated

¼ c. diced onion

2 tsp. salt

¼ tsp. pepper

1 16-oz. box of egg noodles

Brown beef in frying pan. After browning, add flour and let flour and meat simmer before adding the onions, carrot, salt, pepper, tomatoes and tomato sauce. ...