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Roast Chicken with Stuffing

Ingredients:
1 roaster chicken
4 pounds butter
Stuffing:
1/2 cup chopped onion
1/4 cup butter
1/2 teaspoon dried leaf thyme, crumbled
2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
2 cups soft bread crumbs
1 beaten egg
1/3 cup milk 
salt and pepper

Method:
In a skillet, melt 1/4 cup butter over low heat; sauté chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. 
Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing. 


Spicy Sweet Potatoes

Ingredients:
2 lg sweet potatoes
1/4 cup walnuts
2 tbsp butter
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cinnamon
Sifted flour
Fat for deep frying

Method:
Boil, peel and mash potatoes. Add nuts, butter, salt, nutmeg, cloves and cinnamon. Beat till well blended. Gently form into balls. Carefully roll in flour. Deep fry in hot fat until golden brown. Serve very hot. These are good with pork roast or chicken. Or they'll do fine by themselves.

Corn Relish

Ingredients:
1/3 cup white vinegar
1/2 cup sugar
1/4 tsp dry mustard
1/4 tsp turmeric
1 1/4 cups whole kernel corn, yellow
1/4 cup diced onion
2 tbsp sweet red bell pepper
2 tbsp sweet green bell pepper

Method:
Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold. Makes 1 1/4 cups of corn relish.

Pumpkin Pie

Ingredients:
1 medium to small pie pumpkin
2 eggs
3/4 cups honey
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1 cup evaporated milk
1/2 cup milk 

Method:
Preheat oven at 425 degrees (F). 

Prepare the pumpkin. The easiest way to do this is to first poke holes in the pumpkin with a skewer right down to the cavity in the middle. Next place the pumpkin in the microwave for about 10 minutes. Let cool for a few minutes to facilitate handling. Core out the seeds and strip off the skin. Chunk the pulp and place in blender. Puree. You should have about 1 1/2 cups of pureed pumpkin (depending on the size of pumpkin). 

If you have more pureed pumpkin than is called for, you can up the recipe to make more than one pie, or set aside extra for other fine desserts. Since you have already got the blender caked with pumpkin, you may as well put the rest of your ingredients in the same container and give it a few spins. 

Follow your favorite crust recipe.
Pour mixture into pie crust. Place in oven. Bake at 425 for 15 minutes, then lower temp to 350 and bake for an additional 45 minutes. When pie is set remove from heat. You can serve hot or cold. Most people like a dollop of whipped cream on each serving.