Pat, your Mom DOES look awesome, and I'm not going to add "for her age" either! reminds me of my own Mother, who has worked right beside me in the kitchen for a cople of weddings, and just keeps going until we're done, hours later. I suggested she take a break, she asked me "What? You think I'm OLD?" Ahem. So you're related to Elery, are you. Hey, it could be, his family is all over Kentucky and Tennessee, a long line of Southern Baptist preachers! Annie

This is so awesome!!! You are so generous to post and share! I am trying to figure out if these are the same recipes from a magazine that my late mother bought me a subscription for when I got my firsta partment in 2001. The only recipe I have handy s is the Secret Chocoalte Chip Cookies (still a hit). I'm tyring to find the lasagna recipe...it was like "Grandma's Best Lasagna" or something...had cottage, ricotta, parmasean, and moz cheeses. I had so much fun with these magazines, and exploring the recipes each month was such a great way to learn how to cook!! Thanks again!

The one website I subscribe to - definitely worth the cost - is Cook's Illustrated (www.cooksillustrated.com). They not only have equipment reviews, tasting results (which semi-sweet morsels are the best?), and a great recipe database, their recipes have explanations of what works and what doesn't. They typically begin with a description of a problem, (most breaded pork chops lose their breading etc...) then follow with the phrase "We cooked 100 (roasts, pound cakes, whatever)" and a solution (potato starch!!!). It's a must-have for both the experienced chef and the novice. For healthy recipes I love the free blog Nom-Nom Paleo (link below). Keeps me well fed, rail thin, and smiling :0 I am a culinary legend in my family because of Christmas Dinner, 2010 for which I served Bon Appetit's Mustard-Seed-Crusted Prime Rib Roast with Dijon Créme Fraîche and Roasted Balsamic Onions (recipe at the link below). I subscribe to the magazine for myself and a friend ($20 for 2@one year subscriptions - worth every penny; it's a beautiful mag) but the website is FREE to all. Here is a link that might be useful: Bon Appetit

Salt intake has skyrocketed. Because of what's normally put into processed foods. For those whose normal food prep includes a jar of this, a package of that, pre-seasoned anything, you're likely ingesting waaay too much sodium. Today's processed food has much too much salt, and too many unneeded chemicals too. The alternative is to make your food yourself from basic ingredients, then you know what's in it. If you're not so inclined, or you don't care, so be it. If you need or want to limit sodium intake, avoidance of processed foods is important. Unless a doctor has ordered otherwise, I'd think someone who's careful about salt can eat cheese once in awhile without risk.