Favorite holiday recipes

I hope everyone has a blessed and Happy Thanksgiving. I just thought I would share a few of our family favorites in time to make it on your holiday menu.

Turkey casserole

2 cups cooked turkey

1/2 cup celery, diced

1/2 cup diced green peppers

1/2 cup diced onions

1/2 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

6 slices of bread

1-1/2 cups milk

3 eggs

1 can cream of mushroom soup

1/4 cup grated cheese

Mix turkey, celery, peppers, onions, mayonnaise, salt and pepper. Cube bread and put 1/2 in greased casserole dish. Add turkey mixture and add remaining bread cubes. Mix milk, eggs and mushroom soup. Let stand in refrigerator overnight. Put cheese on top at bake at 350 for one hour.

----------------------------

Amish potato bread stuffing

5 medium potatoes; cooked in their skins

1 cup whole milk

4 average slices whole-grain bread

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped celery

1 cup finely-chopped fresh parsley

2 teaspoons seasoning salt

Salt, to taste

Freshly-ground black pepper, to taste

Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk.

Cut the bread into 1/2-inch squares. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes.

In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and saute over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty, golden brown.

This recipe yields 6 servings.

----------------------------

Pumpkin pie squares

1/2 cup butter, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

2 eggs

3/4 cup white sugar

1 15-ounce can pumpkin

1 12-fluid-ounce can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees. For the crust: In a medium bowl, cream together butter and brown sugar, then mix in flour. Now add the oats to make an oatmeal crumble crust to press inside a 9-inch-by-13-inch baking dish. To set the crust for the pie filling, bake it in the oven for 15 minutes.

While the crust is baking, make the pie filling to add to the crust. In a large bowl, beat eggs and mix in white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust. Return to the oven and bake for 20 minutes, until set. Let cool before cutting into squares.