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.

Have you ever done the Dragon? You haven't? Well, you are in for a treat, or a treatment; whatever. Let me tell you the story of my daughter Anne's sister-in-law, Jackie. She came down to visit last summer. She has a brother over on the North Carolina side of the Smokies. Jackie has never been near the Smokies before. She needed directions on how to get to her brother.

Have you noticed those tiny frankfurters in the case near the hot dogs? How do you fix them? Why prepare them at all? That's easy. They are used as an appetizer, but need a sauce to spice up their flavor. This is a good one to try.

This was one my dad's favorites. He liked it with a glass of beer. The bar he frequented always had a gallon jar on the counter behind the bar. I never made them for Dad. I didn't have the recipe. These are different than eggs brined in beet juice.

Button mushroom caps make excellent appetizers. Pull out the stem, giving you a nice cavity to fill with whatever you desire. The secret to working with fresh whole mushrooms when you plan to stuff them is to saute a few minutes to reduce the water content and tenderize them. There are a number of possible fillings. This is an easy one. It doesn't need to be baked. Can be served warmed or chilled.

I watch a lot of television these days. With my knees bothering me so much, it is most comfortable to lie back in my recliner and watch mysteries on TV. I have noticed only two Easter-related commercials. One is the ever popular Cadbury Bunny tryouts and other is the Swiss chocolate commercial. Where are the Easter baskets? Where are the colored hard-boiled eggs?

The Easter Bunny came this year.
I wondered if he would.
Gloved and masked,
Going about his task,
His traditional job, with fear.

With handshakes no more;
I waved and I cheered,
”You Sweet Springtime Honey
Mr. Cotton Tailed Bunny.
I'll see you again next year.”

Here we go again with another leftover ham casserole. Only this time I am pairing it with rice. Rice combines well with a lot of things, either savory or sweet. I think of Spanish Rice and Rice Pudding. This recipe is a bit different than most rice recipes. The uncooked rice is sauteed in butter until golden, rather than cooked before it is combined with the other ingredients. Don't worry, the rice won't get gummy. If you have never cooked rice this way before, you will be surprised how nicely it turns out.

Everybody loves Banana Pudding. This recipe is a variation of that favorite. I made it when I was doing the Wednesday night suppers at church. It is a good potluck dish, doesn't cost much to make and goes together quickly. If you like a butterscotch flavor, this is for you.