Story’s Macoroni & Cheese

Directions:

Heat oven 350 degrees F

Prepare macaroni, boil, and then drain water, set aside

Melt 3 tbsp. butter in saucepan on medium heat.

Whisk four, cook 2 minutes stirring constantly, gradually stir in milk.

Bring to boil, cook and stir 3 to 5 minutes or until it thickens.

Add Velveeta, cook 3 minutes or until melted.

Stirring frequently. Stir in macaroni.

Spoon into 2 qt casserole sprayed with cooking spray, sprinkle with cheddar cheese.

Melt remaining butter and toss with bread crumbs.

Sprinkle over casserole.

Bake for 20 minutes, or until golden brown.

Rex’ Favorite Mashed Potatoes

Directions:

Boil a large of water.

Put the potatoes in boiling water.

Boil for at least 20 mins.

Mash them.

Add Salt, Pepper or Butter as Desired.

Jonas’ Fave Cranberry Salad

Directions:

Boil water, add jello. (Follow package directions for water amount).

Stir to dissolve.

Add the rest of the ingredients. Refrigerate until firm. (4-6 hours)

Lincoln’s Turkey (or chicken as he would call it)

Directions:

Preheat oven to 300 degrees.

1. Add 2 cup water to the bottom of the roasting pan.

2. Combine melted butter, white wine, and stock in a medium sized saucepan. Set aside.

3. Combine softened butter, sage, rosemary, thyme, lemon zest, garlic, and salt. Mix until well combined.

4. Pat turkey dry with paper towels.

5. Rub 2/3rds of the softened butter and herb mixture under the skin over the top turkey breast, and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.

6. If stuffing turkey, stuff at this time and tie legs together. Secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots, and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back, and tuck wings under turkey.

7. Take cheesecloth and fold large enough to cover top and sides of turkey.

8. Dip cheesecloth into white wine/butter mixture. Cover the top and sides of the turkey with cheesecloth.

9. Heat butter/white wine mixture on low to warm, and use for basting. When butter white wine mixture runs low use the pan juices.

10. Place turkey in oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.

11. Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen from the skin.

12. Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat. Make gravy during this time with remaining pan juices.