Well, another great Thanksgiving recipe is from the Better Homes & Garden, 1976 (I threw away a 1972 version and regretted it. My husband replaced it with a 1976 version from ebay, and I inserted my older pages in it) So I don't know how old this recipe is ..... but it is great! CORNBREAD STUFFING (oven 350°) In a skillet, cook 1/2 lb. bacon (8 to 10 slices) till crisp; drain, reserving 1/4 cup drippings. Crumble bacon; set aside. To skillet, add 1 cup chopped celery, 1/4 cup chopped onion, and 1/2 cup water. Cover; cook till barely tender, about 7 minutes. Combine bacon, reserved drippings, vegetable mixture, 3 cups coarse corn bread crumbs; 6 slices toasted bread, cubed, 1/2 teaspoon rubbed sage, and 1 cup chicken or turkey broth; toss well. Bake, covered, in a 1 1/2 qt. casserole at 350° for 30 minutes. Makes 6 servings, or enough stuffing for an 8 lb. turkey. I made this for wonderful Canadian friends. Had to print out the recipe and send it home with them (along with a recipe for cornbread). They will be back here at my home for their second Thanksgiving this year. Cheaters! I'm thinking they have been here for a total of 4 years...out of 6. must like American cooking!

This recipe from the Moderator of the Yahoo Pressure Cooker Group is very easy. I mix the mix envelopes and use 1/2 to 2/3 of the total as it can be a little too salty for me and I usually have less than 5 lb. of meat. Ray's 3 Envelope Pot Roast 1 5 lb. beef pot roast (or smaller to fit in your size cooker) 1 envelope ranch salad dressing mix 1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1 1/2 cups water or beef broth Brown roast on all sides in a little oil. Put in pressure cooker and sprinkle mixed dry seasonings from the mixes all over the top. Add water, a little on the top and the rest down the sides. Put on cover to pot and cook under pressure for a pot roast according to your cooker's manual. Let pressure decrease naturally and safely remove the lid. Transfer beef to a platter and keep warm. Thicken juices in the pot with a cornstarch and cold water slurry. Add roast back in and heat. Serve hot with extra gravy from the pot in a bowl. Teresa

I grew up eating fried tripe for breakfast and it is great. My mother would get a can or pickled tripe at the grocery store, cut in in smaller pieces, dip it in a thick flour/buttermilk batter and fry in a black cast iron pan in either Crisco or lard. I haven't had any luck finding any lately but know that I could find it in a smaller town.(Outside of Atlanta) It is pickled in a vinegar based liquid and pre-cooked somewhat. I have seen a recipe for the preparation of pickled tripe on the net on a Cajun cooking site. Also, you take the left over batter and make pancakes with it. You might have to add a little more flour to get the right thickness. My daughter still talks about how grandma made the best pancakes she ever ate.

Recipe for a burger? Buy ground chuck...make into a patty...grill to medium, plop into a bun with your choice of toppings and eat. But...I do make a mean blue burger. 2 oz Maytag blue cheese 1 tsp worchestershire 1/4 tsp garlic powder ( NOT garlic salt!!) Mash together. Make 8 very thin meat patties out of 1 1/2 pounds of ground chuck. place 1/4 of the blue cheese mix on one patty, top with another, seal the edges and repeat with the rest of the meat patties. Place on a cookie sheet and tent with waxed paper and refrigerate for an hour or up to 4 hours. Grill and place in a seeded bun and serve with the following topping 1/2 cup finely chopped Kosher garlic dill pickle 1/2 cup sweet yellow onion, chopped... Mix and serve with burgers. Linda C