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.

My favorite part of the chicken or turkey is the dark meat. Most people prefer the breast. I find more flavor in the drumstick and thigh. There are more than a few ingredients in this recipe, but it's worth the effort. The leg sections seem to dry out during roasting. That won't happen here. The thighs cook in a nice gravy and are a delight to eat. I like gravy on my mashed potatoes, too.

Hearty soups have meat in them. What if it's the day before payday and none can be found in the freezer? What to do? You can make potato soup, if the potato bin isn't empty. It doesn't need to be raining to make this soup, but it helps, especially if it is a cold winter rain and, maybe, spitting snow. That is what you call a soup day. I have several recipes for rainy day soups. It might not sound like something your family would go for, but ask yourself:
1. Does my family like potatoes?
2. Do they like dumplings?
3. Is there any milk leftover from breakfast?

Hot cider is an autumn treat. Have you ever thought of using grape juice instead of apple juice. It makes a warm drink. Great on a cold winter evening while sitting before the roaring fire in the fireplace. A can of frozen grape juice concentrate from the freezer or a can of grape juice from the pantry will get you started. There are more uses for grapes than just for wine. Try it.

Serve this at any holiday get-together and expect to be asked for the recipe. It's easy to make and doesn't require any special serving dishes. Just use your coffee mugs.

HOT WASSAIL PUNCH
2 quarts apple juice
2 cups orange juice
2 cups pineapple juice
1/2 cup lemon juice
1/2 cup sugar
1/2 whole cloves
4 three inch cinnamon sticks

In large kettle, bring all ingredients to a boil. Reduce heat and simmer for 10 to 15 minutes. Remove cloves and cinnamon. Serve warm. Makes 3 1/2 quarts.
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I had fallen asleep in my chair in the sitting room in front of the television. I awoke with a start and looked around. I was fully dressed. My teeth and hearing aids were still in place. It was very dark outside. I had been dreaming.

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Well, March is almost here. (Wishful thinking) I have been trying to recollect what we ate in the wintertime back in the day. No grapes from Peru or avocados from Mexico. All food was local. Fresh produce was expensive and limited in selection. No matter. We couldn't afford it anyway. We ate what we had on the farm. I don't know how the folks in town got on that didn't have a garden.

Born in 1928, my early years were through the Great Depression. Those were truly hard times. No food stamps, Medicaid or Medicare, and minimal welfare. My dad was too proud to accept welfare as were many men of that era. We got by, just barely. We thought everyone else was suffering like we were. That perception made it easier to take.

February is the month for cherry bread. I don't know if our first president really chopped down a cherry tree. I doubt it. I don't think he made any bread either.

A sister in the Lord shared this recipe with me. I had given her my Red Grape Pie recipe. She showed up at church last Sunday with this recipe in hand. I am a believer in sharing recipes. There are those who say ”Oh, I couldn't give you the recipe for that. It's all in my head. I just throw it together.” Some just flat out refuse to share a recipe. However, no two cooks making the same recipe end up with quite the same tasting dish, don't cha know. If I have a special way of making something, I share it. I am too old to keep secrets.

There is a surprise in this cheese ball. Chicken flavor is hiding out in there. Don't tell your guests what is in it until after they have tasted in spread on Ritz, club or soda crackers. They will never guess that it hides ramen noodles, too.

CHICKEN CHEESE BALL
1 cup (8 ounces) sour cream
4 ounces cream cheese, softened
1/4 cup minced onion
1 tablespoon dried parsley flakes
1 package (3 ounces) chicken ramen noodles
3/4 cup finely chopped pecans
1/3 cup minced fresh parsley
Assorted crackers

I think a cheese ball makes a party spread very festive. You make them ahead and only have to bring on the chips and crackers to get things going. I like this one. It has a bite to it with the jalapeno pepper.

JALAPENO CHEESE BALL
8 ounce pkg cream cheese,softened
8 ounce pkg sharp cheddar cheese, shredded
1/4 cup mayonnaise
1/2 cup minced red onions
1 fresh jalapeno pepper, seeded, minced
1/2 teaspoon ground cumin
3/4 cup chopped fresh cilantro or parsley

So you bought a bigger bird than you needed and now you are swamped with leftovers? Here is another good way to tackle that problem.

We don't usually make fried turkey cakes. Why not? They are easy to do. You have the cooked turkey. This recipe called for instant potato flakes. If you have leftover mashed potatoes, use 2 cups of them instead. Just omit the water in the recipe.

My daughter Anne's favorite cookie is chocolate chip. There is no doubt about that. But Spritz Cookies run a close second. She seems to crave them around Christmas time. Every year I make a variety of candies to give as gifts during the holidays, but I must bake a batch of Sprtiz just for Anne. It is not Christmas unless she has her special cookies.

I have a problem with egg yolks and avoid them as much as possible. This eggnog is a good substitute for regular eggnog that is loaded with eggs. The flavor is a bit different, too. It is a sweet refreshing drink. Try it, please.

This recipe has been around for a long time. I remember back in the day when everyone had a favorite recipe for Snickerdoodles. It is an old timey stand-by cookie. I give cookies at Christmas time. This year I included Snickerdoodles. This is my favorite version. You are supposed to chill the dough for 1 hour before baking. I prefer to chill it overnight. Keep the balls of dough small, 3/4 to 1 inch in diameter. You might think that 2 1/2 teaspoons of cinnamon is too much. It's not. You will use it all.

You know, some of these turkey leftover recipes can be prepared and frozen for later this winter. It will be a treat then, not just a way to use up leftovers.

TURKEY – NOODLE CASSEROLE
2 cups cooked turkey or chicken pieces
8 ounces egg noodles, cooked, drained
8 ounces sour cream
2 tablespoons melted butter
1 can cream of chicken soup, undiluted
2 tablespoons minced onion
1 can french-fried onion rings

No, this is not a variation on chicken salad. This turkey treat is special. I bet you never thought of making a fruit salad with your leftovers? Here it is.

TURKEY FRUIT SALAD
4 cups chopped cooked turkey breast
1 cup pineapple tidbits, drained
1 cup seedless grapes, halved
1 cup chopped walnuts (pecans would do)
1 cup chopped red apples, peel and all
1 1/2 cups mayonnaise

Combine all fruit in large bowl. Carefully add turkey. Finally, moisten with mayonnaise. Cover and chill for 2 or 3 hours.

This recipe is so simple. We know you have turkey leftover from the big day. Make it when some time has passed and the leftovers are lounging in your freezer. Of course, you could make it with the leftover pieces of rotisserie chicken you picked up at Food City. It is good either way. I first made this recipe the Thanksgiving I discovered Brined Turkey Breast. It is a staple in my menu box.