A Holiday Feast

• 3 pkgs Shawnee self-rising cornbread mix (prepared & baked)
• 1 -16 oz. loaf white bread
• 3 c. chopped celery
• 3 c. chopped onion
• 9 eggs
• 1/2 c. milk
• 3 cans cream of chicken soup
• 3 cans cream of mushroom soup
• broth from turkey or canned chicken broth
• salt & pepper to taste
• 3 heaping Tbsp. sage

TIP:Turkey and dressing may be cooked until 3/4 done 1 week before holiday and frozen. Finish cooking right before serving. This makes for a less stressful holiday.

• 3 lbs. potatoes, peeled & quartered
• 1 c. butter
• 2 - 3 oz pkg. cream cheese, softened
• 1 c. shredded Cheddar cheese
• 1 - 2 oz. jar pimiento, drained
• 1 small green pepper, finely chopped
• 1 bunch green onions, finely chopped
• 1/2 c. Parmesan cheese
• 1/4 c. milk
• 1 tsp. salt

• 2 lbs. yellow squash (cut into 1/4" slices)
• 1 small onion, chopped
• 1 - 10 oz. can cream of chicken soup
• 8 oz. sour cream
• 1/4 c. melted butter
• bread crumbs

• 1 - 10 oz can cream of mushroom soup
• 1 c. mayonnaise
• 1 large egg, beaten
• 1/4 c. finely chopped onion
• 3 - 10-oz. pkgs frozen cut broccoli
• 2 c. grated sharp cheddar cheese
• salt & pepper to taste
• paprika

• 1 pkg fresh cranberries
• 1 - 20 oz. can crushed pineapple, drained
• 1 - 10 oz pkg. miniature marshmallows
• 2 c. sugar
• 2 c. Cool-Whip
• 1/2 c. chopped pecans

• 1 -15 oz. can pumpkin
• 1 - 14 oz. can sweetened condensed milk (NOT evaporated milk)
• 1 egg
• 1 3/4 tsp. ground cinnamon
• 1/2 tsp. each ground ginger, nutmeg and salt
• 1 - 6 oz. graham cracker pie crust
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. flour
• 2 Tbsp. cold butter or margarine
• 3/4 c. chopped pecans