There are so many ways to fix rice. Almost as many as there are for potatoes. Here is an opportunity to use some of those zucchini lounging in your fridge. It's a great dish to do in the wintertime as well. Buy one zucchini at Food City and get cooking.

Ground beef is a favorite of mine. There are many ways to flavor an economical ground beef dish for supper. This recipe fancies up the ground beef and makes a delicious gravy. Add some mashed potatoes, fix a green salad and supper is ready.

When you think of cheese with potatoes, you usually think of Velveeta or Cheddar, not cottage cheese. Surprise! This is a good combination. There is no milk in here, just cottage cheese and egg. If you are up for trying new flavors, give this one a go. It is good.

I have written about my fascination with pineapple. Well, coconut runs a close second. I like a layer cake covered with coconut frosting. White cake or yellow cake; no matter. If it has coconut in it or on it, that cake is special to me.

Most blackberry jams I have made leave something to be desired. I guess the texture is wrong. Rhubarb makes a difference. There is no fruit pectin in this recipe. You could use frozen rhubarb if you like.

A few days ago I heard on TV that beans could become the new meat if meat prices continue to climb because of the virus. I hope not. But if you would like to prepare for that sad day here is a meatless recipe for you. You can eat it as an entree or make a wrap out of it with a flour tortilla, some shredded lettuce and a sprinkle of shredded cheese. Try it and see what you think.

Here is another old-timey dessert. It is a favorite of mine because it takes cocoa instead of unsweetened chocolate. I always have cocoa on hand. It's an easy one to do in the oven. Be sure to serve it warm. You can fancy it up with Cool Whip or ice cream.

This is not just another filled baked potato. Creamy mashed potatoes are on top, but underneath there is a surprise waiting for your fork. Your family will wonder when you had the time to go to cooking school.

Back in the day, a country housewife had a supply of buttermilk. After all, she churned her own butter. Now, we pick up a carton at Food City, not realizing how it used to be. Buttermilk Pie was good then and it still is. Use a refrigerated pie crust you have on hand or make your own. If you don't have buttermilk in the fridge, shame on you!

The problem with the French names for some very good dishes is that they sound so fancy and difficult that you are afraid to try them. Don't let the name scare you. A quiche is nothing more than an egg and onion pie. This one is fancied up with chicken livers. Try it.