I don't usually cook with red cabbage, but every once in a while a head of red cabbage looks so good. This is the only recipe that I have found that meets my taste test. Oh yes, I like a few strands of red cabbage in coleslaw sometimes, but this is my favorite way with the red.

Most everything at a wedding is white, even the punch. There is no alcohol in this one. It doesn't need it. The ginger ale gives it the tang. Make more as needed. It's not expensive to do. For the ice ring, remember to boil the water first, then cool it. The process works better if you do.

We all like Lemon Pie. This old-timey dessert is easier to make. It doesn't need a crust; no sauce, either. If you have a couple lemons in the fridge, you are all set to go.

It seems most everyone has a favorite way to freeze corn. Each of them says it turns out more like fresh sweet corn than other methods. If you don't have a favorite recipe, try this one.

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.

I have been watching the Turner Classic Movie channel quite a bit lately. I found a mystery series based in the 1920s that piqued my interest in that era. The Great War was over. Veterans were trying to adapt to civilian life. Gone were the hobble skirts and ostrich- feathered ladies hats. It sort of reminds me of the aftermath of World War ll. We were in a time of transition then, too.

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.