Place bread cubes in a large mixing bowl.  In a large frying pan over medium heat, melt butter and sauté the carrots, onion, and celery until tender.  Add to bread cubes along with the milk, parsley, sage, salt, and black pepper.  Mix well.  This recipe will stuff a 12 to 15 pound turkey.  Double the recipe for a larger bird.

5 cups cornbread crumbs
2 cups Pepperidge Farm Stuffing Mix
1/4 cup butter, melted
3 tablespoons minced onion
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
3/4 teaspoon sage
1 large egg, slightly beaten
1/2 cup milk
2 cups hot chicken broth

Crescent Chicken (or Turkey) Squares
(Phil Van Loan)

3-oz. package cream cheese, softened
2 tablespoons butter, melted
2 cups cooked chicken, or turkey, cubed
1/8 teaspoon black pepper
2 tablespoons milk
1 tablespoon chives or onion
1/4 teaspoon salt
8-oz. can crescent rolls

Blend cream cheese and butter until smooth in a medium-size mixing bowl.  Add chicken or turkey, black pepper, milk, chives or onion, and salt, mixing well.  Separate crescent dough into 4 rectangles.  Firmly press perforations to seal.  Spoon 1/2 cup meat mixture onto center of rectangle.  Pull 4 corners of dough to top center.  Twist slightly and seal edges.  Bake on ungreased cookie sheet 20 to 25 minutes in 350 degree oven.  Serve immediately.

Oxtail Barley Mushroom Soup
(Variation from Mom's Cookbook; Excellent for Diabetics!!!)

Note:  This is an expensive soup to make as oxtails are expensive at $3 plus per pound.  Allow 3 to 4 hours for oxtails to simmer so meat can easily be removed from bones.  Do not skim off any fat.  Adding just the right amount of sea salt will bring out the flavor.  The bone broth from this soup will jell when cold.  Bone broth is excellent for those with arthritis and joint pains.

In a large soup pot, place oxtails, 2 stalks celery, 1 onion, and cider vinegar.  Cover with 2 to 3 inches of water.  Bring mixture to a boil, skimming off foam, simmer for 3 to 4 hours making sure that water level remains above meat and that meat does not scorch on bottom of pan.  You can place meat in 300- to 350-degree oven to cook through (I cook mine overnight on top of woodstove) so I don't have to watch it so closely.  Make sure that meat is easy to remove from bones.  Drain broth (reserve broth,  but discard onion and celery).  Remove meat from bones and save.  Put reserved juice in a large soup pot, bring to a boil, add barley, and simmer until barley is done (about 20 minutes). Meanwhile, melt butter in a large frying pan, sauté celery, onions, and mushrooms until tender.  Add to broth, the reserved meat and sautéed vegetables.  Heat through.  Add salt and pepper to taste.  Makes 1/2 gallon.

Creole Shrimp and Corn Soup
(Modified by Tim Scouten)

Note:  I used 1 pound of frozen, already cooked shrimp (100-150) and it worked out great - Cella.  If you want it hotter, add more of Emeril's Essence.

1/3 cup vegetable oil
3 tablespoons flour
2 medium onions, finely diced
1 large green bell pepper, finely diced
2 medium stalks of celery, finely diced
1 pound medium-size shrimp, peeled, deveined
2 tablespoons dried parsley
1/2 tablespoon Emeril's Essence (recipe follows)
14.5-oz. can diced tomatoes, undrained
14.5-oz. can whole kernel corn, +1/2 can liquid
1 cup water
salt, black pepper, and cayenne pepper to taste 

In a large frying pan over medium heat, heat oil and flour, stirring often, until golden.  Add onions and sauté for 10 to 15 minutes, stirring often.  Add bell pepper, celery, shrimp, parsley, and Emeril's Essence.  Simmer for 5 to 10 minutes.  Stir in tomatoes, corn, and water.  Simmer for 1 hour.  Additional water or spices can be added as desired for consistency or hotness.

In a small mixing bowl, combine all ingredients.  Store in airtight jar or container.

Quick Apple Crisp (Internet Recipe)
6 medium apples, peeled and sliced
1 cup water
1/2 teaspoon vanilla
1 (18.25-oz.) box yellow cake mix
1 cup firmly packed brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon

Place apples in bottom of ungreased 9x13-inch baking pan.  Pour water and vanilla on top.  In a medium-size mixing bowl, combine cake mix, brown sugar, butter, and cinnamon.  Stir until blended.  Sprinkle over apples.  Bake 50 to 55 minutes in 350 degree oven.

Apple Pie
"Corky" Miller

pastry for 2-crust 9-inch pie, recipe follows
3/4 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
6 or 7 cups peeled, sliced apples
1 tablespoon butter.

In a large bowl, mix together sugar, cinnamon,  and allspice.  Mix in apple slices.  Put in 9-inch pastry-lined pie pan and dot with butter.  Cover with top pastry crust.  Cut slits in top to allow steam to escape.  Seal and crimp edges.  Cover edges with foil to prevent over browning.  Bake 50 to 60 minutes in 425 degree oven (until crust is browned and apples cooked).

Pastry for 9-inch Double-Crust Pie
2 cups flour, level
2/3 cup Crisco all-vegetable shortening
1 teaspoon salt
1/4 cup cold water

Old-Fashioned Beef Stew and Dumplings
("Corky" Miller)

In a large saucepan, brown meat in fat and cover with water and bouillon cubes or broth and simmer for 2 hours, adding additional water or broth as needed.  Add potatoes, carrots, celery, onion, and green pepper and cook until vegetables are tender, about 30 minutes.  Add peas and stir.  Make dumplings and drop spoonfuls onto stew (not in liquid).  Cook slowly 10 minutes uncovered and then 10 minutes tightly covered.

Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  I'd love to hear from you.  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at cellascookbook.com for more recipes.