Contributed by: Brenda Wells, Summerville

“These are recipes I pulled out of my father's recipe index many years ago. He took them from his mom and other relatives.”

Waldorf Salad


3 Gala apples

1 golden apple

1 teaspoon real lemon juice

1 small container cherry yogurt

8 ounces nondairy whipped topping

1 tablespoon mayonnaise

20 seedless grapes, halved

1 cup walnuts or pecans, chopped


Chop apples into bite-size pieces and sprinkle with lemon juice to keep them from discoloring.

In a medium-sized bowl, mix cherry yogurt, whipped topping and mayonnaise until smooth. Stir in apples, grapes and nuts.

Oyster Stuffing


2 bread loaves, chopped/cubed

1 pint select oysters

cup unsalted butter

1 large onion, chopped

2 medium celery ribs, chopped

1 cup mushrooms, chopped

Salt and pepper

2 teaspoons poultry seasoning

Chicken stock


Preheat oven to 400 degrees and toast the chopped/cubed bread on the middle rack until golden brown. Turn into a large bowl.

Drain can of oysters and reserve juice. Chop oysters. In a large skillet, melt butter over medium heat. Add onion, celery, mushrooms and oysters; cook 5 minutes, stirring occasionally. Remove from heat and stir in the seasonings.

Transfer mixture to a large bowl and add bread. Add oyster juice to chicken stock to make 2 cups of liquid. Drizzle enough stock mixture over the bread mixture until it is just moist.

Put in turkey while moist; remoisten and adjust spices as necessary. Cook according to turkey instructions.

If cooked as a casserole, bake at 350 degrees for 25 to 40 minutes (until crust forms on outside).