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The book, "Generation T
The Food Network's Holiday Specialties

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Turkey: Cut 1 onion, celery and carrots into large chunks. Combine 1 can chicken broth with poultry seasoning, pepper, garlic powder, and onion powder to taste. Wash bird and stuff with vegetables. Scatter remaining veggies around the pan. Pour seasoned chicken broth over bird cover and roast according to the turkey package instructions.

Green Bean Casserole:

1- 10 3/4 oz can cream of mushroom soup

3/4 cup milk

salt and pepper to taste

18 oz frozen green beans, thawed

1-6 oz can French fried onions

shredded cheddar cheese

chopped onion

Combine cream of mushroom soup, milk, salt, and pepper in large mixing bowl. Saute onions in skillet, then add to soup mixture. Crush 1/2 can of fried onions. Add crushed onions and green beans to soup mixture. Bake at 350 degrees for 30 minutes or until hot and bubbling around edges. Crush remaining 1/2 can of French Fried Onions and mix with shredded cheese. Top casserole with cheese/onion mix and bake for an additional 5 minutes or until the cheese melts.

Gee Whiz Potatoes:

1-32 oz bag frozen cubed potatoes, thawed

1-16 oz jar cheese whiz

1-8 oz carton sour cream

1 10 3/4 oz can cream of mushroom soup

1 small can diced green chilies - optional

Combine all ingredients except potatoes. Stir in potatoes. Bake at 350 degrees for 35 to 40 minutes or until hot and bubbling around edges.

Cherry Salad:

1-15 1/2 oz can of crushed pineapple, drained

1-21 oz cherry pie filling (or apricot pie filling)

1-8 oz carton cool whip

1-14 oz can Eagle brand milk

2 tablespoon lemon juice

Combine all ingredients, freeze for 1 hour and serve.

Texas Pecan Pie:
Crust:

1 cup all - purpose flour

1/2 teaspoon salt

1/3 cup cold butter

2 to 3 tablespoons cold water

Combine flour and salt. Cut in cold butter. Add just enough water for dough to form. Place in covered bowl and refrigerate for at least one hour or until firm.

Filling:

1/4 cup butter, softened

3/4 cup sugar

3 eggs

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1/4 teaspoon salt

1 c white corn syrup

1 cup pecans

Cream butter, sugar, and eggs. Add vanilla, vinegar, and salt and mix well. Add corn syrup and pecans. Bake at 350 degrees for 1 hour or until done (usually 1 hr. 10-15 minutes)