Preheat oven to 375 F. Combine apples, blackberries, brown sugar, cornstarch, cinnamon and lemon zest and juice. Toss together gently. Spoon into 9 by 13-inch baking dish coated with cooking spray.
Whisk together flour, granulated sugar, baking powder and salt in medium bowl. Grate butter with large holes of box grater into flour mixture. Toss to combine. Stir in buttermilk just until dry ingredients are moistened. Drop eight 1/4 cup scoops of dough over filling. Sprinkle with almonds.

I remember back in Great Depression days when we didn't have a refrigerator. Hey, we didn't even have electricity. Some folks were lucky enough to have a spring house to keep milk and other foods cool. It was usually a concrete block or stone shanty built over a spring of running water. We weren't so blessed. I don't remember eating ground beef during those days either. Mother seldom was able to drive into town. She did most of her shopping in a nearby small grocery store at a country crossroads. They didn't carry fresh meat. Mother kept chickens so we had our own eggs.

In large pot place first 8 ingredients. Stir to combine. Bring mixture to a boil over medium-high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until cabbage is tender, 1-1/2 to 2 hours. Garnish with fresh dill before serving. Makes 6 servings.

This cookie has everything you like, from chocolate to cream cheese to peanut butter. I suppose you like eggs as well. Anyway, these cookies are delicious.
Preheat oven to 375 F. Place all ingredients in large mixing bowl. Beat at low speed for 2 minutes. Beat at medium speed for additional ...

Corn Salad With Feta and Tomato. Stir together corn with next four ingredients in a large bowl. Stir in cheese, salt and pepper.

Chicken livers make a great dip. The recipe doesn't cost much to make. In saucepan melt small amount of butter. To it, add livers and cook, covered, stirring occasionally until livers are no longer pink. Chop livers in blender. Blend with remaining ingredients. Pour mixture in 2 1/2 cup mold. Chill several hours. Carefully unmold. Garnish with hard-boiled egg slices, if desired.

When you're out of potatoes, rice is the next best to go to. There are so many ways to flavor a bowl of rice. Here is another one.
In skillet over medium heat, melt the butter and brown the onions, celery, chopped chicken livers, oregano and salt. Add the rice and brown a few minutes more. Add the hot chicken broth. Transfer to baking buttered casserole. Cover and bake at 350 F. for about 40 minutes. Stir at least twice during cooking.

Combine soup and milk in bowl. Stir in 1 cup of cheese. In large bowl combine chicken, broccoli and rice. Stir to combine. Add soup mixture. lightly lift and stir to combine. Pour into 9 by 13 inch buttered casserole dish. Top with remaining shredded cheese. Bake in preheated 350 F. oven until bubbly and heated through, 35 to 40 minutes. Serves 6.

Cupcakes are so popular nowadays. And why not? They are individual portions that can be eaten out of hand. I remember when heavily frosted cakes were the norm. They needed to be eaten quickly before they dried out. Cupcakes stay soft inside their icing and paper wrappers.

How many "no-bake" cheese cake recipes do you have? Here is another one. The lemon Jello helps it set properly. No need for a srtingform pan. A 9 by 13 inch baking pan or glass casserole will do. Hope you like it.