8oz jar fresh oysters
Milk
1/4 cup margarine or butter
2 large carrots, sliced
1 large onion, chopped
1 large potato, peeled and cut into 1/2 inch chunks
1 can cream of celery or cream of chicken soup
1/4 cup chopped fresh parsley
1/4 tsp. pepper

Drain oysters, reserving liquid. Coarsely chop oysters: set aside. In cup measure, add milk to oyster liquid to make 1 1/2 cups, total; set aside.

In 3 quart saucepan over medium heat, in hot margarine, cook carrots, onion, and potato until vegetables are tender, stirring often. Add oysters, cook 1 minute.

Add soup, milk mixture, parsley and pepper. Heat through until oysters are done; stirring occasionally. Do not boil.

Makes about 5 1/2 cups, or 5 side dish servings.

OYSTER SCALLOPS
(from the kitchen of Janice Bennett)

3 or 4 jars of fresh oysters, drained and rinsed
Saltine crackers coarsely crushed
Milk or Cream
Butter or Margarine

Put oysters in a pan, cover with water, and bring to a boil. Drain and place in a casserole dish just large enough to hold the oysters in a single layer. Sprinkle on crackers until oysters are covered. Dab with butter. Heat milk in pan or microwave and pour over oysters until it just shows through the crackers. Don't cover the crackers.

Bake 1/2 hour at 350 degrees, until crackers are browned slightly.

For perfect holiday desserts:

CRANBERRY PIE
(from the kitchen of Carol Anne)

350* for 35 minutes/ 9" pie

Place in a 9 inch pie crust 1 1/2 cups of whole cranberries. Sprinkle 1/3 cup brown sugar and 1/3 cup of chopped nuts over cranberries

In a small bowl, beat together: 1 egg 1/3 cup melted butter 1/2 cup granulated (white) sugar 1/2 cup flour

Spread over cranberry mixture in crust and BAKE at 350* for 35 minutes or until lightly browned. SERVE WARM with Ice Cream or Whipped Cream.

This is a tart dessert and needs the whip cream or Ice cream, but it is easy and tasty.

[Received from a potluck recipe exchange]

Large, deep crystal or glass bowl
1 large package strawberry gelatin
1 large package vanilla pudding
2 packages prepared pound cake or jelly roll
1 can sliced peaches
1 can small mandarin oranges
2 kiwis, sliced thinly
Marachino cherries, cut in halves
Whipped cream Sherry

Prepare jello; chill until thick.

Slice cakes into 1/2" slices; line bowl (bottom and lower quarter)with half the slices. Sprinkle with sherry.

Prepare pudding, pour half of mixture over cake and chill until set. Set aside remaining half.

Arrange fruits over pudding in separate layers, saving some for granish. Add jello; chill until set.

Cover with remaining slices of cake. Sprinkle with sherry. Smooth on remaining pudding. Chill again until pudding is set.

Smooth whipped cream over top. Garnish with fruit.

1 large can Libby's pumpkin
3 eggs
1 1/4 cup sugar
1 can evaporated milk
2 tsp. pumpkin pie spice
1 box yellow cake mix with pudding
1 cup macadamia nuts, unsalted, chopped
1 cup melted butter (2 sticks)

Blend pumpkin, eggs, sugar, milk and spice. Pour into 13x9 glass dish. Sprinkle dry cake mix evenly over pumpkin mix. Sprinkle nuts over cake. Pour melted butter evenly over entire mixture.

Bake in 350 degree oven for about an hour. Test with toothpick that pumpkin is set. If not, bake in additional five minute intervals until done. Turn off heat; let sit in oven for 15 minutes.

Remove, cool, then chill completely. Serve with whipped cream or vanilla ice cream.

3 sticks butter, melted
1/2c molasses
2 cups sugar
2 eggs
4 cups flour
4 tsp soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
sugar

Melt butter. Add molasses, sugar and eggs. Beat well. Sift the dry ingredients together and add to the above mixture. Refrigerate dough for several hours. Make into small balls, roll in sugar. Bake at 350' until firm and brown, about 8-10 minutes.

Note: For large amounts, shape refrigerated dough in a roll about 1" thick and cut into pieces 3/4" thick, dip the cut side in sugar and bake as above.

*A historical recipe that comes from Stratford Hall, which is an eighteenth century plantation in Virginia, once the home of the Lees (Robert E. Lee, Richard Henry Lee, etc.). Although they adapted the recipe for modern cooking, it's based on a traditional Virginia recipe.

1 cup soft butter
3 tbsp powdered sugar
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 cup chopped almonds
Extra powdered sugar

Cream butter and sugar; add flavorings. Blend in flour and almonds. Roll into balls (about the size of a quarter).

Place on ungreased cookie sheet. Bake in 350 degree oven for about 12-15 minutes, until the bottoms are golden brown.

Roll in powdered sugar while hot. Cool on racks.

1/2 cup butter or magarine
1 3-oz package cream cheese, softened
1/2 cup sugar
1/4 tsp almond extract
1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups crisp rice cereal, coarsely crumbled
Red and green candied cherries

Cream together butter, cream cheese, sugar and almond extract until light. Stir together flour, baking soda and salt, and add to butter mixture just until combined. Chill 1 to 2 hours.

Shape into balls (slightly larger than a quarter), roll in cereal, and place on ungreased cookie sheet. Top each with a cherry.

Bake in 350 degree oven for 12 - 15 minutes (until bottoms are golden brown; do not overbake). Cool on racks.

Makes about 4 dozen cookies.

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