The recipes for cooking greens (turnips, collards and mustard) are ubiquitous, but they tend to follow a classic style of using a large stock pot with water or the more contemporary use of a smaller amount of oil in a covered … Continue reading

Thursday nights were for meat loaf or salmon croquettes in our home because Friday was our weekly grocery shopping day.  Since the cupboard was nearly bare, it required creative cookery on Mother’s part.  This recipe was from Aunt Ernestine’s cookbook. Ingredients 1 … Continue reading