HOLIDAY RECIPES
OYSTER STUFFING 1 pint oysters 1/2 cup celery, chopped 1/2 cup onion, chopped 4 tablespoons butter 4 cups day-old bread cubes 1 tablespoon parsley, chopped 1/8 teaspoon poultry seasoning 1/8 teaspoon pepper Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquor. Makes enough for a four-pound chicken. For 10-15 lb. turkey . . . . . . 3 times above recipe For 16-20 lb. turkey . . . . . . 4 times above recipe For 21-25 lb. turkey . . . . . . 5 times above recipe	GARLIC CLAMS 4 dozen steamer clams 4 tablespoons olive oil 3 cloves garlic, pressed 1/4 cup chopped parsley pinch of thyme 1/4 teaspoon dried basil 4 drops of Tabasco Heat oil in a large, heavy pan and add garlic, spices, Tabasco, and clams. Cover and cook until shells open. Lift the shells and pour their juice into the pan and simmer, uncovered for another 2 minutes. Ladle clams into soup plates and pour the broth over them. Serve with hot, crusty French bread.
RUMAKI 1/4 cup soy sauce 1/4 cup dry sherry or vermouth 1 pound shark or monkfish cut into bite-size pieces 1 can ( 7 ounces) water chestnuts, cut in half 1 pound bacon; cut slices in half Mix soy sauce and sherry together. Marinate shark and water chestnuts in mixture for about 15 minutes. Wrap a shark piece and 1/2 water chestnut with 1/2 piece of bacon. Secure with toothpick. Place on a cookie sheet or broiler pan. Broil until bacon is crisp. Preparation Time: 35 minutes. Makes approximately 32 appetizers. Microwave cooking instructions: Assemble appetizers as above. Line a shallow microwavable dish with paper towels; arrange rumaki in a circle around the outermost edge. Microwave on HIGH 7-10 minutes until bacon is cooked. Make take slightly longer depending on wattage of oven.	SHRIMP CHRISTMAS TREE A shrimp Christmas tree makes an attractive center piece. You will need the following: 10-12" styrofoam tree; toothpicks; 1-1/2 pounds medium shrimp (steamed and cooled, shell on or off, depending on preference); green leafy vegetable such as spinach, kale, collards, turnip greens, escarole, broccoli leaves (raw), and cocktail sauce. Attach greens to styrofoam with toothpicks to which you have already added a shrimp, fill in with the rest of the shrimp. Serve with cocktail sauce.