The big shebang

Everyone loves to eat Thanksgiving dinner. But what if this is the first year you're doing it without Mom, or you don't have a lot of money to spend?

There are many easy remedies for both problems.

The turkey

The first order of business is to find one. If you and your friends are all pitching in, no problem. Just get the get the biggest turkey you can safely fit in your oven. The leftovers will feed you until after finals.

If you're on a tight budget, there is still hope. Safeway is currently selling turkey for 23 cents a pound (with your club card of course). With prices like that, anyone can buy a 10-pounder and still have money left over for all the other good stuff.

Now, how to cook it. There are many ways to do this. Some just rub it with butter and salt and shove it in the oven. Others turn the turkey upside down so the top does not dry out while cooking. Here is an inexpensive recipe for garlic-herb-encrusted roast turkey that guarantees your guests will be satisfied.

Cooking a turkey is not difficult. Just make sure the thermometer works, you give yourself plenty of time and you remember to remove the giblet bag before you start cooking.

What's inside

Stuffing is another Thanksgiving food that has a lot of variety in the way it is cooked. Some just use Stovetop, but some go all out. Either ask Mom how she makes hers or just use this delicious recipe. Heads up: the ingredients are a little expensive for the $10-and-under budget.

This stuffing is a great receipe, but for those who are on the $10-and-under budget, and if Stovetop isn't something you want to do, there are other ways. Buy the bags of bread stuffing, empty into a large bowl, add two cups of chopped celery, one tablespoon of dried parsley (two tablespoons if fresh), and add enough chicken to moisten to your preference.

About a cup and a half of it can go inside the turkey, but don't overfill it. Variations can be added too: sliced walnuts, dried cranberries, different spices, or pieces of bacon and other meats. And don't forget the cranberry sauce!

And on the side

Yams, mashed potatoes and veggies are economical and easy side dishes.

To cook yams, slice them to desired thickness, prick them with a fork several times, sprinkle with brown sugar and top with marshmallows. These can be cooked either in the microwave (usually for seven to 12 minutes, depending on the microwave) or 20 to 30 minutes in the oven. When a fork can easily be inserted and comes out smoothly, they're done.

Mashed potatoes are fairly easy to make, although they take considerably more preparation time than yams do.

Boil about one-and-a-half large potatoes per person. When done (fork test like yams), rinse in cold water and peel. Heat a saucepan large enough to accommodate the amount of potatoes. Heat potatoes on medium low with about a cup of milk for every three potatoes. With a masher or an electric mixer, combine milk and potatoes until smooth. Add salt and butter to taste or garlic salt for easy garlic mashed potatoes.

Vegetables can also be done in many ways: from green-bean casserole to Brussels sprouts to mixed frozen veggies. Here are some recipes to make the side dishes a little more special. The butternut squash brulee is a nice variation to traditional yams.

Last, but certainly not least -- desert

Albertson's and Safeway both have many of your baking needs on sale, whether you want whipped cream, pie crust, the filling or pumpkin pies already made.

If you plan on making your own pumpkin pie, the easiest way other than an already-mixed filling is to follow the recipe on either the can of pumpkin puree or the can of evaporated milk. For a fancier version, follow the pumpkin-ginger-pie recipe.

And have fun!

Good luck in the kitchen and may your guests be willing to help with the dishes. Happy Thanksgiving!

For vegetarian recipes, go to www.vegikitchen.com/thanksgiving.html or www.vegsource.com/thanks.html. For vegan recipes, go to www.vegan.com/current/thanks.htm or www.tazarat.com/thanksgiving.html.

All recipes come from either Cooking Pleasures Magazine, Easy Everyday Cooking or from the writer's own experience.