I found this recipe years ago in a cookbook my husband bought from a traveling salesman, when he worked at a lumber yard. Back in the day, men came through selling just about everything from encyclopedias to cookbooks. A huge dictionary came with it. That is long gone, but I still have the cookbook. I think it was published in 1946. This is an easy way to make rice cakes.

Bars are the easiest cookies to make. This one looks fancy but is easy to make. I like peanut butter and hope you do, too.

Here is another chicken breast recipe. There are so many things you can do with chicken. If you have a can of chicken breast on the shelf or chicken parts in the freezer, you have supper under control. This recipe can be easily cut in half. It is a quickie, done in 35 minutes. Good, too.

I wrote a story about Jackie making my biscuit recipe. I have the recipe cited on page 54 in the Revival Vision Cook Book. If you don't have the cook book, that is not enough information to make my biscuits. So here we go.

I like stuffed cabbage, but it is a chore to make. This soup has a taste close to that and it's a lot easier to make. This recipe reminds me of Shoney's Cabbage Soup

This is a good cold weather soup that's hearty enough for supper. To make it more hearty, saute a 1/2 pound of ground beef, breaking into small chunks, then add to other ingredients just before simmering. It reminds me of an Olive Garden soup

I have made bean soup with just about every cut of pork. This was my first attempt with smoked pork sausage. It is great. One advantage is that I don't have to scrounge up some ham for my next batch of soup. I usually have a hunk of smoked sausage in the freezer.

Horseradish has always been a favorite of mine. It goes so well with roast beef, but so do mushrooms. Here are two sauces featuring each. Steak always has more flavor, it seems to me, when it is topped with a mushroom sauce. I hope you know how well horseradish goes with a piece of leftover roast roast.

We all know and love the cheese dip made with Velveeta cheese. There are only three ingredients in that dip. This recipe is longer, but you are more apt to have all the ingredients in your pantry and fridge. Be sure to add the cinnamon. That spice goes especially well with chili powder, Three cups is a lot of dip, but it will go fast.

Not all relishes need to be of a sauce type. A shimmering mound of lemon flavored Jello goes well with ham or roast pork. You can make it the night before and allow it to smooze in the fridge until ready to serve. Let's face it, anything you can make ahead is a plus.