Do you like strawberries? Do you like rhubarb? I say yes to both questions. I learned how to make Strawberry-Rhubarb Pie just a few years ago. Previously, when I thought of Strawberry Pie it was the one with fresh strawberries in a baked crust, cover with strawberry glaze and piled high with Cool Whip. There was a serious gap in my pie repertoire.

I like Chicken Chow Mein. It is a quick easy meal. I remember when I worked back in the late 70s with four kids at home and a hungry husband. I worked in a sewing factory. Sewing doesn't require much thinking capacity. Once you learn what the operations require, it was pretty much rote. I would plan my supper meal as I sewed.

Aluminum foil hasn't always been available for the housewife. (That's what we called married ladies that stayed home and didn't work outside in the real world.) I remember, after World War II, when aluminum foil and I were first introduced. Oh yes, I had become quite an expert in using waxed paper to seal a bowl for chilling in the fridge, but we all know you can't cook with waxed paper. It was love at first rip between me and aluminum foil. I looked for new ways to use this wonderful invention. This oven dish is one of them.

I got a call from Aaron Russell the other day. He was checking to see how I was doing. He hadn't talked with me in a while. During the conversation, he mentions that he likes to bake bread. Not just any bread, but salt-rising bread. He described the process as well as how good the bread tastes. That got me thinking.

Fresh pie cherries aren't available in February. That's okay. Food City does my canning for me these days. They have one pound cans of red tart cherries on the shelf every day. I call them sour cherries.

Do you really think George cut down a cherry tree? Do you really think he fested up to the deed? Naw. George was known as a ladies man. I wouldn't be surprised if he did tell a lie now and then.

Here is a fudge recipe I made a long time ago, that is, if you call 1981 a long time ago. Fudge recipes have evolved over the years. They are easier to make now. Just cook up some sugar and evaporated milk. Add chocolate and marshmallow cream and you have fudge. But it is not the same as the old fashioned variety. Oldsters will agree with me. (I will share one of those recipes at a later date.).

This offering is about oatmeal muffins. But let me stop and say a few words about blueberry muffins. My youngest daughter's first job in Tennessee was at Krystal's on Broadway. We had never heard of Krystal or even White Castle, for that matter. They both set their reputation on dinner roll sized hamburgers. In 1987, you could buy an entire meal for a dollar. I fell in love with them and ate until I couldn't stand to see another one.

Who doesn't like banana pudding? It is the signature dessert of the South. Here is a variation of that yummy classic. I like strawberries almost as much as I like bananas.

I first made this variation in June of 2013 as a dessert for the Wednesday Night Bible Study Supper at Revival Vision Church of God. I delighted in introducing a dish the group wasn't familiar with. This is a tasty example.

Have you ever eaten Perfection Salad? It is one of my favorites. Back in the day, you would see at least one at every potluck on the end of the table among the several macaroni salads. It is one of those dishes they say we are tired of. Not so. If I should be fortunate enough to spy one at a potluck, I wIll plop a good-sized spoonful on my plate and probably go back for more.

Grandma made the best cookies, didn't she? She didn't work outside the home. Those were the days when she washed, starched and ironed her ruffled curtains and had time to crochet frilly doilies for the end tables next to the sofa. Ruffled curtains are things of the past as are crocheted doilies. She didn't have to get the kids properly dressed for school and then get herself to her job on time. She did have time to polish up on her cookie recipes.