During World War 11 Dad lived at a hotel in Ypsilanti, Michigan when he was an electrician at the Bomber Plant there. He used his winnings from a poker game as the down payment on the 160 acre farm I remember from my teenage years. In those days you were frozen in your job for the duration of the war. Union electricians worked out of the AFL hiring hall in Grand Rapids, Michigan. He had been assigned to a rubber plant in Akron, Ohio. That was a hardship for our family living in Bay City, Michigan. I remember Dad bringing home a butyl rubber sample.

Use the last of the leftover ham in this recipe. It is a simple recipe, but good. In saucepan, heat milk slowly over low heat, Stir in remaining ingredients. Simmer, covered, for about 25 to 30 minutes.

I remember back in the 1950s when waterless cookware was all the rage. The War was over. New things were popping up everywhere.
Some of them were based on wartime inventions. The microwave oven was a prime example.
Waterless cookware wasn’t really waterless. The pans were club aluminum with a tight-fitting lid. If you cooked them on low heat, you didn’t need to add extra liquid, just a small amount to start with. That was what was meant by waterless.

Here is an easy carrot recipe. The carrots come out of the package ready to go. Just combine everything and boil them up. What could be easier?
In large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat, cover and simmer for 10 to 15 minutes or until carrots are tender. Transfer to serving bowl and serve with slotted spoon. 4 servings.

I like to buy a rotisserie chicken at Food City when i make this dish. Everything goes together so easily then.
In large bowl combine first 6 ingredients. Then in small bowl combine the 6 dressing ingredients and whisk until smooth. Pour over salad. Toss lightly to coat. Chill at least 1 hour. Fold in cashews just before serving. Makes 12 generous servings.

This is so good. Much different from usual brined cucumber salads. Add as much sweet onion as you like.
Peel cucumber and cut into thin slices. Slice peeled sweet onion into thin rounds. Combine in medium bowl. Set aside. In small bowl, combine sour cream, vinegar, salt and chives. Pour dressing over veggies. Toss gently to coat. Chill at least 2 hours and serve.

The Olive Garden in Knoxville is Anne and my favorite restaurant. The portions are large and the waitpersons friendly and helpful. It is a welcome upgrade from Mickey D’s or Subway, however, slightly out of our price range. We only go there on special occasions. A few years ago such an occasion occurred. We were celebrating my eighty-ninth and a half birthday in July. When you are approaching the milestone of ninety years on this planet, it is reason to celebrate. We announced when we approached the hostess at the door that we were celebrating. “What are you celebrating,” she asked.

If you have milk, eggs and bread, you have the fixings for this delicious breakfast or luncheon dish. It's meatless, so you can fix it for supper the night before payday when your pantry is almost empty.

How many "no-bake" cheese cake recipes do you have? Here is another one. The lemon Jello helps it set properly. No need for a srtingform pan. A 9 by 13 inch baking pan or glass casserole will do. Hope you like it.

With cell phones and the Internet, few people write letters anymore. Most would not know how to compose an interesting letter. They are so used to sending short blurbs. A detailed letter would almost be like writing a book for them. Another thing—very few people use cursive anymore. Printing is the norm.
I remember my grade school days. I could ace every subject except Penmanship. The old Palmer method was beyond me. Some days I couldn’t even read things I had written a few days before.