There are a jillion shrimp dip recipes. Well, here is another one, but there is a difference. It features tomato soup. I like shrimp cocktail. This dip reminds me of that.

Bulk pork sausage is one my favorite "go-to" meats for supper. It's cheap to buy and stores well in the freezer. No worries about getting freezer burnt. It comes well wrapped from the store.
I remember when I was a housewife with small children at home. It seemed that my husband's paycheck had a hard time covering enough groceries to last until the next paycheck, but I always had potatoes and onions. Bulk pork sausage from the freezer was the basis for a number of meals.

Here is an easy version of chicken pot pie. The hard work of cooking the chicken, preparing the veggies and making the sauce and biscuits is all done for you. It does take a while to bake, but you can be doing other things while it does. Nothing beats finding an easy entree for supper.

Here is a use for that zucchini that got away from you in the garden and grew too large for most zucchini dishes. Cut it in half, scoop out the seeds and continue. If you don't have a “biggie”, make something else with your smaller ones.

Must be my eastern European ancestry, but I like beets any way you fix them. This recipe is a bit different from what you may be used to. Try it on that cold winter day when you are feeling adventurous. It could be a keeper at your house, too.

When I was working as a caregiver, one of my clients ate ramen noodles almost every day for lunch. I was to make it with half the water, all the seasoning packet, then fish out the noodles and toss the rest. Not me. I rather gussy up the mixture and make a real meal out of it.

Have you noticed the canned luncheon meat on the grocery shelf, next to the Spam? It resides there because it really is the same as Spam, just in a plain wrapper and cheaper. Use whichever one you like. I personally think the Spam tastes better. This simple recipe is delicious. It doesn't look like much as you stir it together, but you are in for a surprise. It tastes great.

Do you like turnips? I know you like turnip greens, but the root can be a star as well. You will be amazed with the flavor when you saute turnip slices in brown sugar and butter.

There are so many ways to fix rice. Almost as many as there are for potatoes. Here is an opportunity to use some of those zucchini lounging in your fridge. It's a great dish to do in the wintertime as well. Buy one zucchini at Food City and get cooking.

Ground beef is a favorite of mine. There are many ways to flavor an economical ground beef dish for supper. This recipe fancies up the ground beef and makes a delicious gravy. Add some mashed potatoes, fix a green salad and supper is ready.

When you think of cheese with potatoes, you usually think of Velveeta or Cheddar, not cottage cheese. Surprise! This is a good combination. There is no milk in here, just cottage cheese and egg. If you are up for trying new flavors, give this one a go. It is good.

I have written about my fascination with pineapple. Well, coconut runs a close second. I like a layer cake covered with coconut frosting. White cake or yellow cake; no matter. If it has coconut in it or on it, that cake is special to me.

Most blackberry jams I have made leave something to be desired. I guess the texture is wrong. Rhubarb makes a difference. There is no fruit pectin in this recipe. You could use frozen rhubarb if you like.

A few days ago I heard on TV that beans could become the new meat if meat prices continue to climb because of the virus. I hope not. But if you would like to prepare for that sad day here is a meatless recipe for you. You can eat it as an entree or make a wrap out of it with a flour tortilla, some shredded lettuce and a sprinkle of shredded cheese. Try it and see what you think.

Here is another old-timey dessert. It is a favorite of mine because it takes cocoa instead of unsweetened chocolate. I always have cocoa on hand. It's an easy one to do in the oven. Be sure to serve it warm. You can fancy it up with Cool Whip or ice cream.

This is not just another filled baked potato. Creamy mashed potatoes are on top, but underneath there is a surprise waiting for your fork. Your family will wonder when you had the time to go to cooking school.

Back in the day, a country housewife had a supply of buttermilk. After all, she churned her own butter. Now, we pick up a carton at Food City, not realizing how it used to be. Buttermilk Pie was good then and it still is. Use a refrigerated pie crust you have on hand or make your own. If you don't have buttermilk in the fridge, shame on you!

The problem with the French names for some very good dishes is that they sound so fancy and difficult that you are afraid to try them. Don't let the name scare you. A quiche is nothing more than an egg and onion pie. This one is fancied up with chicken livers. Try it.

Have you noticed those tiny frankfurters in the case near the hot dogs? How do you fix them? Why prepare them at all? That's easy. They are used as an appetizer, but need a sauce to spice up their flavor. This is a good one to try.

This was one my dad's favorites. He liked it with a glass of beer. The bar he frequented always had a gallon jar on the counter behind the bar. I never made them for Dad. I didn't have the recipe. These are different than eggs brined in beet juice.