A few seasonal favorites from the archives
October 2026

Turkey Dandy
Recipe appeared in December 1954 issue of Rural Virginia
Ingredients:
- 1 (4-oz.) box elbow macaroni
- ¼ cup butter or margarine
- ¼ cup enriched flour
- 1 teaspoon salt
- 2 cups milk or turkey stock
- 1 cup turkey, cooked
- 1 cup peas, cooked
- 1 cup carrots, sliced and cooked
Directions:
Cook macaroni in boiling salted water until tender, about 10 minutes. Drain and rinse. Meanwhile, melt butter or margarine in a saucepan. Stir in flour and salt. Gradually add milk or turkey stock and cook, stirring constantly, until thickened. Place macaroni in an 8-inch-square baking dish. Arrange turkey over the macaroni and top with carrots and peas. Pour the sauce over the mixture. Bake at 350 degrees for about 30 minutes. Makes 4 servings.

Baked Apples
Recipe appeared in October 1988 issue of Rural Living, courtesy of Francis and Ann Wilmer of Maryland’s Eastern Shore
Ingredients:
- 6 medium tart apples
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon lemon zest
- 2 teaspoons butter
- 1 tablespoon lemon juice, water or apple juice
Directions:
Peel the top half of each apple and remove cores. Place apples in a flat baking dish. Combine brown sugar, cinnamon and lemon zest. Divide the mixture evenly among the apples, filling the hollow centers. Top each apple with a small pat of butter. Pour about ½ inch of water or apple juice into the baking dish, then add the lemon juice. Sprinkle any remaining sugar mixture over the liquid. Bake at 375 degrees for 45 minutes or until the apples are tender, basting occasionally. Serve warm with cream.
Got a Favorite Recipe?
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