Arrange two racks evenly spaced in oven. Preheat oven to 350 F. Line two muffin pans with paper muffin liners. In large mixing bowl, whisk together the eggs, oil and vanilla. Add carrots, apple, pineapple, pecans coconut and raisins. Stir together. In medium bowl, stir together dry ingredients. Add dry ingredients to wet ingredients and stir just until combined.

Canned soup to the rescue again. This makes a quick and tasty lunch. Over medium heat, saute onions in margarine until soft but not browned. Stir in chicken noodle soup, water, cream style corn, evaporated milk and pepper. Heat not quite to a boil. Sprinkle each serving with chopped chives.

I often forget how many ways a fish fliet can be prepared. Check this one out. Dip filets in lemon juice, then in a mixture of remaining lemon juice and mayonnaise. Combine Parmesan cheese and crushed potato chips. Place in shallow baking dish and bake in preheated 375 F. oven or 20 minutes or until fish flakes easily. Note: For variety, use a different flavored potato chip.

For years, the only way I used table grapes was to eat them as a snack. Once I tasted a grape salad, I started looking for grape salad recipes. Here is one I like. In a mixing bowl combine grapes and set aside. In another bowl, beat cream cheese until smooth. Mix in remaining ingredients, except pecans and brown sugar. Combine brown sugar and pecans. Set aside. Pour grape mixture into 9 by 13 serving dish. Sprinkle brown sugared pecans over top. Chill overnight. Serve

This has almost everything in it but the kitchen sink. It shows what you can do with a small can of salmon. Prepare macaroni and cheese mix as directed on package. Add flaked salmon, mushroom soup, chopped pimiento and milk. Carefully fold in English peas. Place in 1-1/2 quart buttered casserole. Bake in preheated 350-degree oven for about 40 minutes or until bubbly.

Scallops are new to me. I am still learning how to prepare them. Here is a recipe for preparing scallops. I think it is pretty good.
Put scallops in a paper towel and pat dry with another paper towel...

What does springtime in Tennessee lack? That’s easy. Smelt. A few years ago I found one package in Food City’s frozen foods. I have searched for them every year since, but to no avail.

This was my first attempt at using giant pasta shells. This recipe is easy to do. The results are spectacular. What a beautiful dish, tasty, too.

We made this dish often in the 1950’s. We had just come out of WWII with all the shortages that occur during wartime. It was time to try something new, like pizza or chop suey. In Dutch oven, brown meat in hot oil. Sprinkle with 2 teaspoons salt. Drain off excess oil. Place meat in 9 by 13 inch baking pan. Combine sprouts onion, green pepper and rice. Add to pan. Gradually add milk and soy sauce to soup, stirring until smooth.

Arrange chicken breast halves in crock pot. Mix together remaining ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours. Remove chicken breasts. Serve. Note: you could thicken sauce with cornstarch and serve with the chicken breasts and mashed potatoes.