Thanksgiving Baked Carrots
6 cups shredded carrots (about 2 pounds)
¾ cup green onions
2 Tbsp. sugar
½ tsp. salt
½ tsp. celery salt
¼ cup butter
In a large bowl combine the carrots, salt, sugar, onions and celery salt.
Transfer to an ungreased 1 ½ quart baking dish.
Dot with butter.
Cover and bake at 325º for 45 to 50 minutes or until the carrots are crisp tender.
15 to 18 pound turkey
Salt and pepper to taste
3 stalks celery, cut in pieces
1 oven roasting bag
Preheat oven to 325º.
Sprinkle body cavity with salt and pepper and tie legs together.
Rub butter, salt and pepper over breast of turkey and place in roasting bag.
Add celery and onion to bag.
Put turkey in large roasting pan.
Follow directions on roasting bag box for roasting time.
Transfer turkey to carving board and let stand for 30 minutes before carving.
Will Geer’s Thanksgiving Pie
Mrs. Roy VanReenen sent this to The Charleston Gazette in 1980
1 9-inch unbaked pie crust
1 cup dark Karo Syrup
¼ cup melted margarine
½ cup sugar
1 cup canned pumpkin
1 tsp. vanilla
½ cup pecan halves
Preheat oven to 350º and prepare crust.
Arrange pecans in the bottom of the crust.
Beat eggs until well blended and mix with remaining ingredients.
Slowly pour the mixture over the pecans.
Bake for 1 hour or until an inserted knife comes out clean.
Serve with whipped cream.