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.

Mix chicken broth with enough water to equal 2 1/2 cups. Reserve.

In large skillet, heat butter and oil over medium high heat. Add onion. Cook, stirring, until softened, 5 minutes. Add mushrooms,1/4 teaspoons each of salt and pepper. Cook until softened, 5 minutes. Add garlic during last 30 seconds of cooking time. Transfer 1/3 cup of the mixture to small bowl. Reserve.

In skillet, heat 1/2 cup oil over medium-high heat. In bowl, whisk remaining oil and eggs. Mix in cornmeal, corn, tomatoes, green onions, 1/4 teaspoon each of salt and pepper. Spoon 1/3 cupful batter into skillet. Fry, flipping once until golden, about 30 seconds per side. If desired, serve with lettuce, sliced avocado and more chopped tomatoes. Makes 6 servings

In food processor, pulse cauliflower in 3 to 4 batches until rice forms. The key to proper rice texture is not overcrowding processor. Transfer to medium bowl. Reserve.