We are having a fresh turkey breast slow cooked in the crockpot with rosemary, orange skucesm thyme, onions, celety, bell pepper, a little southern comfort, apples, portabella mushrooms, salt, pepper, garlic and a dash of oregano. I removed the breast this morning and will be making a great dressing with the broth to which I add walnuts, cornbread torn uo, torn up italian bread, boiled eggs chopped, additional raw celery, onions, apples, sage adn few other herbs. I then bake it and we will have some giblet gravy to go with it. I cooked collards, mustard for me and I will fix country style mashed potatoes for my husband with gravy along with fresh English peas for him. I baked sweet potatoes and will serve them with butter, cinnamon and brown sugar. For dessert we have fresh pumpkin bread, fresh pumpkin pie and choclate chip blonde brownies with walnuts which will go to work for the characters I work with at Chef Mickey's, I did save the pie for my husband along with a few squares of the brownies and the bread. I will have fresh fruit mascerated in champagne with a thin slice of blue cheese. I was suppose to go to work this afternoon, but before I heard from my manager to pick up the shift we received a phone call from Lee's daughter in Tampa and we are going over there for dinner tonight at least Lee will be eating. She fixes all carbs and protein and since I am on a protein restriction and am diabetic I will take a salad to eat. I reallu want to be at work. That is our day and I hope each of you have a day of thanks for everything you hold dear in life and for having the ability to spend the day together. Love you, Linda

Getting about that time when salads are better than stews. I'm always ready for either season to begin. PEAR, WALNUT AND BLUE CHEESE SALAD W/CRANBERRY VINAIGRETTE (Mimi's) 1/2 cup canned whole-berry cranberry sauce 1/4 cup fresh orange juice (about 1 orange) 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sugar 1 tsp minced peeled fresh ginger 1/4 tsp salt Salad: 18 Bibb lettuce leaves (about 2 heads) 2 cups sliced peeled pear (about 2 pears) 2 tbsp fresh orange juice 1 cup (1/8-inch-thick) slices red onion, separated into rings 1/3 cup (2 oz.) crumbled blue cheese 2 tbsp coarsely chopped walnuts, toasted To prepare vinaigrette, place first 7 ingredients in a medium bowl; stir well with a whisk. To prepare salad, divide lettuce leaves evenly among 6 salad plates. Toss pear with 2 tbsp orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tbsp cheese and 1 tsp walnuts. Drizzle each serving with about 2 1/2 tbsp vinaigrette.

This might be similar. It's from the Griffin Food Co. Coconut Cream Pie 3 egg yolks 3/4 c. Griffin's Flake Coconut 1 c. sugar 1 c. evaporated milk 1 c. water 3 Tbsp. butter 1 Tbsp. vanilla 3 Tbsp. Flour 1 tsp. salt In a 2-qt. saucepan, beat 3 eggs. Turn on heat, add the milk and water. In a bowl, mix sugar and flour together and add to the egg mixture, stirring frequently. Add vanilla and salt and cook until mixture thickens. Remove from heat and add coconut and butter. Mix well and pour into a baked 9" pie shell. Meringue 3 egg whites 3-4 Tbsp. sugar 1 tsp. vanilla 1 tsp. corn starch 1 c. Griffin's Flake Coconut In a mixing bowl whip at high speed 3 egg whites until stiff. To this mixture add sugar, vanilla and corn starch. Beat again until thoroughly mixed and put on top of the pie filling. Sprinkle coconut on the top of meringue. Bake at 375° for 10-12 minutes or until lightly browned.

Coconut Cream Pie (From Anna Olson) Yield: 12 Makes 1 9-inch pie. This coconut cream pie has a sugar cookie crust, which complements the coconut cream filling wonderfully. GINGERSNAP CRUST (or you can use bought gingersnaps) 3/4 cup + 1/3 cup unsalted butter or vegetable shortening at room temperature 1 cup golden brown sugar, packed 1/4 cup fancy molasses 1 large egg 2-1/4 cups all purpose flour 2 tsp baking soda 1/2 tsp salt 1 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves Sugar, for coating COCONUT FILLING 2/3 cup sugar 2-1/2 Tbsp cornstarch 1 tsp salt 2-1/4 cups coconut milk 2 whole large eggs 2 large egg yolks 1 tsp vanilla extract 2 Tbsp unsalted butter 1 cup unsweetened coconut, lightly toasted CREAM TOPPING 1-1/2 cups whipping cream 1/4 cup sugar 1 Tbsp skim milk powder 1/2 cup unsweetened coconut, lightly toasted To Assemble FOR GINGERSNAPS, preheat oven to 350 °F. Cream butter and sugar together until smooth. Stir in fancy molasses and beat in egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool. FOR CRUST, grind cooled cookies finely and measure out 2 ¼ cups of crumbs. Melt remaining 1/3 cup butter and stir into crumbs. Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill. FOR FILLING, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, butter and coconut and stir until butter has melted. Pour immediately into chilled pie shell, let cool on the counter for 15 minutes, then chill completely before topping with cream, at least 4 hours. FOR CREAM TOPPING, whip cream to a medium peak, and whisk in sugar and skim milk powder (the skim milk powder stabilizes the cream). Top coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish.