Here’s a light salad that is delicious with a heavy meal.
JELLO-O SALAD
2 16-oz cans pear halves
1 6-oz pkg lime jello
2 cups boiling water
2 tbs lemon juice
4 3-oz pkgs cream cheese
1/2 tsp ginger
Drain pears. Save 1-1/2 cups syrup. Coarsely dice pears. Set aside. Dissolve jell-o in boiling water. Add 1-1/2 cups pear juice and lemon juice. Measure 2-1/2 cups into bowl. Chill till set-not firm. Soften cream cheese until creamy. Slowly blend in rest of gelatin. Beat until smooth. Blend in ginger. Stir in pears. Spoon over gelatin. Chill until firm.
NOTE: If you want a red salad (for Christmas maybe) substitute peaches for pears, cinnamon for ginger and use red jell-o instead of lime.
Lime Jello Salad
1 Large Pkg of Lime Gelatin (6 oz)
2 Cups boiling water
1 Quart Vanilla Ice Cream
1 20 oz can Crushed Pineapple, drained - (don’t substitute fresh or frozen because it will prevent the gelatin from setting up)
1 30 oz can Fruit Cocktail, drained
Dissolve gelatin in boiling water. Add ice cream to hot mixture, and stir until dissolved. Add pineapple and chill in refrigerator until partially thick. Fold in Fruit Cocktail. Cover and refrigerate several hours or overnight. Serves 12.
Bacon Stuffing
1 lb. bacon (cheap bacon is fine)
1/2 onion, chopped (or a whole one if you like a lot of onion)
3 stalks of celery, chopped (optional)
1 16-24 oz. loaf bread (day-old is better)
1-2 tablespoons poultry seasoning
1 egg + water to make one cup
Chop and fry the bacon until crisp. Remove the bacon from the pan and set aside in a bowl.
In the bacon grease, saute the chopped onion and celery until tender (5-10 mins).
Add the vegetables to the bacon and toss until mixed.
Drain the grease into a measuring cup and let cool.
Meanwhile, tear the bread in chunks into a large bowl.
Pour the bacon grease over the bread and mix with your hands (the grease has to be cool enough to not burn you).
Mix the poultry seasoning and the raw egg with the water until blended and pour that over the bread. Mix until all the bread is soggy.
Add the onion-bacon mixture to the bread. Work the stuffing until well blended. It will be very sticky.
DO NOT stuff the turkey the night before! It takes hours to cool down, and can cause botulism! Make the stuffing just before you put the turkey into the oven.
Remove the giblets and neck from the turkey cavity. Pack the stuffing inside just before you put it into the oven. Don’t force it in. You can put a little bit into the neck cavity.
Secure the loose turkey skin with skewers and lace them together (if you can’t do this, don’t worry, the stuffing will just bulge out of the turkey as it bakes, but it’s really crispy that way and tastes great.)
You will probably have more stuffing than you can put inside a turkey, so either wrap the extra stuffing in foil and bake in a separate pan in the oven, or cook it in a crock pot for 2-3 hours on High. The stuffing from inside the turkey usually tastes better than the leftover portion. You can put a tablespoon of butter or margarine on top of the separate portion before you bake it to keep it a little moister. (These instructions were for my daughter making her first turkey.)