Food and recipes may very well be the most universal connection we have to each other, on the face of the earth! It connects us to our past… the memories we have growing up, the people we care about, and the traditions we pass on to the next generation. My recipes are tried and true and have all received the seal of approval from friends and family. I hope you enjoy them, share them, and maybe start your own traditions by passing them onto the next generation!

When I was growing up, German Red Cabbage was always a favorite fall dish! The homegrown cabbage from our garden was extra sweet and delicious. This recipe may become a favorite of yours that you will want to share at your next fall gathering! • 3 pound head red cabbage • 2 tart apples • 1/4 cup butter • 1/3 cup sugar • 1 to 2 tsp. salt • 1 bay leaf • 6 juniper berries • 1/2 cup dry white wine or red wine • 1/2 cup white tarragon vinegar Wash and coarsely shred cabbage. Peel, core, cut apples into 1/4-inch thick slices. Melt butter in large kettle. Stir in cabbage, apples, sugar, salt, pepper, bay leaf and juniper berries. Pour in wine and vinegar. Cover and cook over low heat until cabbage is tender. Serve hot or cold.

This dessert will be a hit at your next summer gathering or reunion! Crust: • 1 package graham crackers • 1/2 cup butter or margarine • 1/4 cup sugar Filling: • 2 containers whipped topping (8 oz. each) • 1 cup powdered sugar • 8 ounces cream cheese • 1 can blueberry pie filling (21 oz.) Preheat oven to 350 degrees. For the crust, mix graham crackers, butter or margarine and sugar together and pat into the bottom of a baking pan. Bake crust for 5 minutes. For the filling, combine one 8-ounce carton of whipped topping with the powdered sugar and cream cheese in a mixing bowl. Blend with an electric mixer until smooth. Spread over cooled crust. Top filling with the blueberry pie filling and then top the blueberry filling with the second 8-ounce carton of whipped topping. Chill in the refrigerator.

Ingredients: Dressing:

  • 1/4 cup vegetable oil
  • 2 tbsp. white sugar
  • 2 tbsp. white vinegar
  • 1 tbsp. snipped parsely
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • Dash Tobasco sauce
  • 1/4 cup sliced almonds
  • 4 tsp white sugar
  • Fresh spinach, washed, dried, and chilled (enough for 6-8 people)
  • 1 cup thin bias-cut celery
  • 2 tbsp. chopped green onion tops
  • 1 can (11 oz) mandarin oranges, drained

Combine dressing ingredients; cover. Shake well and refrigerate. Place almonds and sugar in a small skillet. Stir over medium heat watching closely until almonds are golden brown. Remove to small bowl; cool. Place spinach in large salad bowl. Add celery, green onion and oranges. At serving time, add dressing and almonds; toss lightly. Yield: 6-8 servings.

Need an easy snack for an upcoming graduation party...Your guests will love these flavorful pretzels!

  • 1 - 30 oz. bag pretzels
  • 1-1/2 cups Orville Redenbacher oil
  • 1 package dry Ranch style dressing mix
  • 3 tablespoons dried dill weed
  • 3 tablespoons garlic powder

In medium bowl, blend oil, dressing mix, garlic powder and dill weed. Pour the mixture over the pretzels. Marinate 1 hour, tossing approximately every 10 minutes. Preheat oven to 350 degrees. Spread the marinated pretzels on a large cookie sheet. Bake about 10 minutes. Allow pretzels to cool, then serve.

This is a very versatile recipe; you can add as much or little of all the ingredients to taste - or even add in some of your other favorite vegetables. For an even lower calorie version, cut back on the amount of sausage or eliminate.

  • 1 large head cabbage
  • 1 onion
  • 1 pound. baby carrots, chopped
  • 2/3 bunch of celery, chopped
  • 1 pound Jimmy Dean sausage, browned (flavor of your choice)
  • 4 quarts water
  • 3 tablespoons chicken brother base & seasoning (or chicken bullion)
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 tablespoon thyme (optional)
  • 2 tablespoon parsley leaves
  • 2-3 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1-2 teaspoon pepper (or to taste)
  • 2-3 tablespoon sugar (or to taste)
  • salt to taste

Cook celery and carrots for 5 minutes in 2 quarts of boiling water. Cut up cabbage - slice length and width into 1" chunk pieces. Add rest of water, bring to boil. Add cabbage and remaining ingredients. Continue to simmer over low boil for about 15 minutes.

  • 16 oz. egg noodles (uncooked)
  • 1 can condensed cream of mushroom soup, undiluted
  • 1 cup Thousand Island dressing
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1 can (14 oz.) sauerkraut, rinsed and well drained
  • 3/4 lb. cubed corn beef
  • 4 slices marble rye bread
  • 2 Tbsp. butter, melted

Cook noodles according to package directions. Drain noodles; mix with soup, dressing, cheese, sauerkraut and corn beef. Transfer to a greased 9 x13-inch baking dish. Cube bread and toss with melted butter; sprinkle over casserole. bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly. Enjoy!


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