2004 Recipes


One thing I've never been able to replicate is my mom's mouth-watering turkey stuffing. I remember as a child watching the Hudson's Thanksgiving Day Parade while ripping stale bread into chunks and dropping them in a bowl for my mom to stuff the bird, all the while my dad yelling, "get those @#%! crumbs off the %&#$@ couch!"

After years of trying (and failing) to recreate mom's stuffing, I've finally come close. Being of the male persuasion (read lazy), I'm always looking for shortcuts in the kitchen. So this one is easy, and will save you lots of time and trouble.

by John Bailey, author of Boyne Falls Baroque:

Click here to visit John's author page


1 onion

1 stalk of celery

2 cans of Swanson's chicken broth

1 Box of Stove Top® brand stuffing

1 small can of mushrooms (if you use the fast-food industry's measuring system, "small" is the size just below "gargantuan")


Slice the celery into itty-bitty pieces

Chop the onion into teeny-tiny pieces

Open mushroom can; drain

Toss mushrooms, itty-bitty celery and teeny-tiny onion into a pan along with a hunk of butter (if you use metric measurement, 1 hunk = 7 deciglobs)

Sauté mushrooms, celery and onion over low to medium heat. (Sauté is a French term which, loosely translated, means, "don't burn the onion, you ignorant American pig!"

Prepare Stove Top® brand stuffing per the directions on the box, except…use the Swanson's chicken broth instead of water!

When the mushrooms, itty-bitty celery and teeny-tiny onion are done, dump them in the pot with the Stove Top® brand stuffing. You can use some of the stuffing to stuff the bird, but this is kind of disgusting. I mean, who wants to deal with turkey innards and gizzards on Thanksgiving? So I usually don't bother and serve as is.


Betty Jo Schuler

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1 box of yellow cake mix (minus 1 cup)

½ C. margarine (melted)

1 egg


14 oz. Pumpkin pie mix (I used Libby’s)

2 eggs

2/3 C. milk


1 C. Yellow cake mix

¼ C. sugar

1 tsp. Cinnamon

¼ C. margarine

Mix crust. Press into pan. (13x9)

Mix filling. Pour over crust.

Mix topping and sprinkle over filling.

Bake 350 degrees for 50 minutes or

until set.

Cool and cut into squares.


Janette's Christmas Fudge

by Janette Dixon

Click here to visit Janette's Web Page


1 cup sugar

1/2 cup butter

1/2 cup heavy cream

1/8 tsp salt

2 cups powdered sugar

1 tsp vanilla

1/2 cup green candied cherries, chopped


Spray an 8 x 8" baking dish with cooking spray.

In a large saucepan, bring the sugar, butter, cream and salt to a boiling over a medium heat, stirring frequently. Let mixture boil for 5 minutes stirring constantly. Remove mixture from heat and slowly add powdered sugar and vanilla., stirring until smooth and well combined. Stir in the cherries until evenly distributed.

Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Enjoy!

Store in an airtight container to maintain freshness.


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