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Call The Jewish News 354-5959 Put the broth, onions and celery into a large sauce pan. Boil un- til the vegetables are soft, cool. Put the bread chunks in a large bowl and pour the broth over them. Mix slightly and add the beaten eggs, parsley, garlic powder and salt and pepper to taste. Mix well and stuff or place in a grease baking and bake at 350 for 45 minutes to an 1 hour or until crusty. Serves 10 to 12. OUTRAGEOUS ALMOND STUFFING Refinishing of new or old furniture, antiques, office furniture, pianos. Open ing. Close up the cavities with trussing pins or sew it closed with kitchen twine. This is im- portant: Make sure that the tem- perature of the stuffing inside the turkey reaches at least 165 degrees. At this temperature you can be assured that those nasty bacteria that can cause food poi- soning are no longer active. One help line is the USDA's Meat and Poultry Hotline. Their number is (800) 535-4555. They're there year round and have lots of helpful tips and hints for Thanksgiving. 21/2 to 3 loafs of stale bread, cut into chunks 4 to 5 stalks of celery, diced 1 large onion, diced 21/2 to 3 cups chicken or beef broth 3 beaten eggs 1/2 teaspoon garlic powder salt/white pepper 1/4 cup dried parsley HADAR PASKESZ BRAZIUAN TAFFIES ing in as it expands during cook- 3 loafs of French bread, cubed, one week old 3 stalks of celery, diced 10 to 12 green onions, sliced thin 1/2 cup oil or margarine 2 1/2 to 3 cups chicken broth 2 eggs, beaten 1 shredded carrot 1/2 cup sliced almonds salt/ white pepper 1/4 teaspoon poultry seasoning 1/8 teaspoon sage 1/8 teaspoon thyme paprika In a large skillet saute the cel- ery and onion in the butter or margarine. Cook until they're soft, cool slightly. Put the bread into a large bowl. Sprinkle the salt, pepper, poultry seasoning, sage and thyme on the top. Toss gently. Gently fold in the beat- en eggs. Pour the onion/celery mixture on top. Mix slightly. Add the carrots and almonds. Mix slightly. Pour the broth on top of the mixture and mix. Stuff into the turkey and cook or pour into a greased 9x13 baking dish. Sprinkle paprika on top and bake at 350 for 45 minutes to 1 hour or until crispy on top. Serves 10 to 12. SYCAMORE'S CLASSIC STUFFING 6 to 8 stalks celery, diced 2 medium onions, diced 2 loafs day-old bread, in chunks 2 tablespoons oil or margarine 4 eggs 3 cups chicken broth 1/8 teaspoon garlic powder 1 can water chestnuts, drained 1 tablespoon thyme, dried 1/2 cup sliced mushrooms 1 teaspoon minced garlic In a large skillet saute the onions, celery, garlic and mush- rooms in the oil or margarine. Sprinkle the thyme on top and let cool. Put the bread chunks into a large bowl. Pour the eggs over the bread and mix. Pour the broth over the bread mixture and mix. Put the remaining in- gredients in the bowl with the bread mixture and mix well. Stuff the turkey or place in a greased baking dish. Bake at 350 for 30 to 45 min- utes. Do not overbake. It should be moist, not dry. Serves 10 to 12. EILEEN'S WALDORF DRESSING 1/4 cup margarine 1/2 cup sliced celery 1/2 cup chopped onion 1/2 cup chopped apple 1 egg, beaten 1 loaf raisin bread, cubed teaspoon salt 1/2 teaspoon ground allspice 2/3 to a cup apple juice In a skillet saute the celery and onion. Cook, stirring constantly for 3 to 4 minutes. Add the ap- ple and cook and additional minute. In a large bowl combine all the ingredients and mix well. Stuff into turkey or place in a greased baking dish. Bake at 350 for 35 to 45 minutes or un- til crispy on top. This serves 6 to 8. This recipe can be doubled or tripled. SAVORY FRUIT STUFFING (THIS RECIPE MAKES A LOT OF STUFFING) 1/4 cup oil 1 cup diced celery 1 cup chopped onions 4 apples, cored, peeled and chopped in 1/2 inch pieces 4 pears, cored, peeled and chopped in 1/2 inch pieces 3/4 cup golden raisins STUFFING page 126