Boy, oh boy! Here is a recipe straight out of the 50's. I suppose some women during the Great Depression had enough money to fancy up their menus. My mother didn't. It seemed that women's magazines only came into their own around the late 40s time. They were only 10 or 15 cents each. I could afford that. I would pick up a woman's magazine when I did my grocery shopping on the weekend. This recipe reminds me of these days. It has survived the test of time, just brought up to date with the Cool Whip.

Is it finally spring? Well...if you can count how much water has been "springing" from the sky, then yes. And with spring comes recipes for greens from the garden. Here's one for collards that my daughter Christa came up with and shared with me. It takes some time, but is soooo worth it!.

if you need a sugar-free snack, this is for you. Unflavored gelatin takes the place of fruit pectin. Give it a try.

Have you ever made hamburger stew? It's easy and cheap to make. Use ground chuck. The last thing you want is having to deal with the beef fat that is tallow. Use whatever vegetables you have, if you don't have the frozen mixed vegetables. That is what I do. The other veggies you always have on hand. Serve it over rice to extend the number of servings you get. It's called creative cooking 101.

No, this is not a soup. It is a delicious baked mess of beans. Yes, sour and cream does get along well with baked beans.

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.