• 2 c water
• ¼ t salt
• ½ c quick cooking grits
• 2-3 T shredded sharp cheddar

Stir grits in boiling salted water. Turn to medium heat and cook for about 8 min. to desired consistency with occasional stirring. Stir in cheese until melted. (2 servings).

• 3 slices bacon                                       
• 1 large onion, finely chopped
• 1 15 oz can creamed corn                      
• 1 large potato, chopped
• 1 8oz can corn                                      
• 1 celery stalk, finely chopped
• 3 chicken bullion cubes                           
• 2 cups boiling water
• 1 cup milk                                            
• 1 cup half and half
• salt and pepper to taste

Cut bacon in 3 inch pieces and fry until crisp in bottom of a large pot. Remove on paper towels to drain. Add chopped onion and celery to the rendered bacon fat (or-drain the bacon fat and use canola oil). Cook on low heat for 5-8 minutes without allowing to burn. Add boiling water, chopped potato and bullion cubes. Bring to boil and cook until potatoes are tender, about 15 min.

• ½ lb cabbage coarsely shredded            
• 1 large or 2 small carrots coarsely grated
• ½ medium onion coarsely grated
• 3-4 radishes coarsely grated (optional)
• ½ t salt                                                
• ½ t dry mustard (optional)
• 3 T white vinegar                                 
• 1/3 c sour cream or mayonnaise
• pepper to taste

Shred or grate all vegetables in a large bowl. Mix cream or mayonnaise with vinegar, salt, pepper and mustard. Pour over vegetables and mix thoroughly. Chill and serve. This salad keeps well in the refrigerator for up to 2 days.

• 1 c cut up ham cubes                            
• ½ c shredded sharp cheese
• 2 large potatoes                                    
• ½ c or more frozen or leftover peas
• 1 c bullion                                            
• ½ t butter

Peel and slice potatoes in ¼ in slices. Parboil in salted water for 8 min and drain. Set oven to 375^o.  Butter lightly a baking dish. Layer: 1 layer of potatoes, layer of ham, mixed in with peas and top with another layer of potatoes. Pour bullion on top so that potatoes are covered, then sprinkle with cheese. Cover with aluminum foil and bake for 20 min. Remove foil and bake for an additional 10 min. (2 servings)

• 2 c flour                       
• ¾ c sugar                                 
• ¼ c half and half          
• ½  t salt                        
• 1 egg                                       
• ½  c orange juice
• 2 ¼ t baking powder     
• 3T butter                                  
• 1/3 c raisins

Start oven at 350^o.  Grease a loaf pan and line bottom with waxed paper cut to just fit. Sift flour with salt and baking powder in a bowl. In a large bowl beat butter with sugar, add egg and beat until fluffy. Add dry ingredients and orange juice and half and half in alternating portions. Beat to blend. Stir in raisins and pour into prepared pan. Cover pan loosely with foil and bake for 20 min. Uncover pan and bake 40-45 min. longer until toothpick inserted in middle comes out clean. Cool on rack and un-mold. 1 loaf.