Pumpkin Pie

1 (9 inch) unbaked pie crust

1 (16 oz.) can pumpkin

1 (14 oz.) can sweetened condensed milk

3 eggs

1/2 C. sugar

1/2 t. lemon extract

1/4 tsp. allspice

1/4 tsp. cloves

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

Preheat oven to 425 deg.  In large mixer bowl, combine all ingredients except pie shell; mix well.  Pour into pie crust and bake 15 min.  Reduce oven to 350 deg and bake 30-40 min. longer till done.

Pecan Pie

1 C. white corn syrup

1 C. brown sugar

1/3 tsp. salt

1/4 C. melted butter

1 tsp. vanilla

3 eggs, slightly beaten

1 C. pecans

Combine syrup, sugar, salt, butter, vanilla, and mix well.  Add eggs.  Pour into unbaked pie shell.  Cover with pecans and bake in 350 deg oven for about 50-55 min. till done.

Sausage Cornbread Stuffing

6 C. dry torn bread pieces

3 C. cornbread pieces

(Dry bread pieces several days ahead.)

3/4 C. minced onion

1-1/2 C. chopped celery

2 T. butter

Saute onion and celery in skillet until tender.

1 lb. Italian sausage

about 2 C. chicken broth or boullion

1-1/2 tsp. crushed sage leaves

1 tsp. thyme leaves

1/3 C. pine nuts

salt to taste

Remove vegetables from skillet and brown sausage.

In large bowl toss all bread with onions, celery, and sausage.  Slowly add chicken broth till slightly wet.  Add remaining ingredients and place in buttered dish.  Bake at 350 deg till golden brown.  (about 40- 50 min.)

Sweet Potato Crunch

3 C. mashed sweet potatoes

3/4 C. sugar

1/2 tsp. salt

2 eggs, beaten

4 T. butter

1/2 C. milk

1/2 tsp. vanilla

Combine and place in buttered casserole dish.  Cover with topping.

Topping:

3/4 C. sugar

1/3 C. melted butter

1 C. chopped pecans

Bake at 350 deg for 45 minutes uncovered.