Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.

In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.

Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.

Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)

Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.

Cook potatoes in salted water until done.
Drain and mash until smooth.
Add ingredients to mashed potatoes and beat until light and fluffy.
Put in casserole and cover. Put in refrigerator.

Use any time within two weeks or freeze to keep longer.

When ready to use, place in oven at 250 degrees and heat until heated completely. When heating frozen potatoes, let thaw partially before placing in oven. It takes quite a while to get them heated thru.

Very good, and the mess is cleaned up weeks before the party!

Heat oven to 35 degrees F. Spray non-stick spray in a 1 1/2 qt. casserole dish.

Beat together soup, milk and eggs in medium bowl using a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup of the onions. Pour the soup mixture into the casserole.

Bake for 30 minutes or until the mixture is hot. Top with remaining onions and back for another 5 minutes or until the onions are golden brown.

Preheat oven to 400 degrees F. Spray a sheet pan with no-stick cooking spray.

Scrub sweet potatoes thoroughly. Prick each them with a fork in a couple of places, and place on the sheet pan. Bake at 400 degrees F. for about 45 minutes, or until a knife inserted in the center of the potato goes in easy.

In a large bowl, mix butter, brown sugar, and flour together. Add the cinnamon, salt, pecans and marshmallows and stir to combine.

Cut a slit in the sweet potatoes lengthwise down the center, not going all the way through. Push the ends toward the middle, which will cause the potato to open up. Fill each potato with the marshmallow mixture and put back in the oven. Back for another 20 minutes or until the topping is bubbly and brown.

In a large saucepan, combine the sugar, vinegar, oil, water, salt,
pepper and pepper flakes if desired. Cook and stir over medium heat
until mixture comes to a boil. Cook 2 minutes longer or until sugar
is dissolved. Cool to room temperature, stirring several times.

In a large salad bowl, combine the coleslaw mix, tomatoes, onion,
peppers and pickle relish. Add the dressing and toss to coat. Cover
and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12
servings.

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, Ro-tel tomatoes, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.

Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C).

(If using canned sweet potatoes, omit this step) Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

4 eggs
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper

Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.

Corn Bread Stuffing

9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth

One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.

Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion­/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.

NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.