Georgia Farmers' Marke Bulletin Phil Campbell, Commissioner VOLUME 50 ATLANTA, GEORGIA. WEDNESDAY. NOVEMBER 11. 1964 NUMBER 11 TIME TO PLAN YOUR THANKSGIVING DINNER The Holiday season is rapidly approaching. Only two weeks until Thanksgiving. May we suggest that you plan your menu now, and include one of these special surprise recipes made from good Georgia products. The Pecan Mallow and Cranberry Salad recipes were published in last year's Bulletin. We are repeating them as many of our readers wrote that they were extra good. POULTRY STUFFING 1 cup pecan pieces 2/3 cups butter or 2 qts. bread crumbs poultry fat C/2 CUps) 1 teaspoon poultry l'/2 cups apples, tart, seasoning (prepared) chopped, unpeeled 1 'A teaspoon salt 1 '/2 cups celery chopped 3/4 teaspoon pepper Melt fat in fry pan, add celery and apples, cook five minutes. Sprinkle dry seasoning over bread crumbs. Last add celery, apples and fat. Mix lightly but well. Stuff body and neck cavity loosely. This is enough stuffing for a 4 to 6 pound chicken; 6 to 10 pound turkey; or 5 to 7 pound duck. FROSTED PUMPKIN PIE 9 in. baked pastry shell, cooled '/4 tsp. nutmeg 1 '/2 pints vanilla ice cream '/4 tsp. cinnamon 1 cup pumpkin