Happy Cinco de Mayo!!

Well, this was all that was left of dinner by the time I got the camera out.
I guess that means it was good!

I found this excellent cookbook at a book fair recently called “The Meats Cookbook” – it’s from the early ’70s, published by Southern Living and Progressive Farmer. It is so much fun to look through – with instructions on how to cook every cut of meat you could possibly imagine! And the recipes are definitely old-fashioned! I found one that appealed to me, mainly because it combined two rather unusual ingredients: corn chips and hominy. Well, I souped it up a little bit with some extra veggies and some different kinds of cheese, and it turned out to be amazing.

Need a hearty dinner to bring to a friend? Need a dinner that freezes and travels well? Need a dinner you can make days ahead of time but still feed a crowd? This baked ziti is for you!

I have gotten a lot of requests over the past several weeks for a rockin’ recipe for macaroni and cheese. In face, some of you who know me in *real life* have expressed your shock and concern over the lack of a mac ‘n’ cheese recipe here on VV. This reaction is understandable, considering that the truth is . . . . macaroni and cheese is my #1 favorite food of all time!

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This spinach casserole has been one of my favorite dishes since childhood. The recipe came from the little booklet that came with my mom and dad’s Crockpot that they got back in the early 70s. Over the years, we’ve upped the amount of spinach and also adapted it for a dutch oven, but it’s still a family classic.

It’s a great way to get kids to eat their spinach; it’s a great way to get kids to love their spinach. It makes a delicious veggie side to go with dinner or it makes a great dip served hot with crackers. No matter how you serve it, you are going to love it!

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“I refuse to believe that trading recipes is silly.
Tuna fish casserole is at least as real as corporate stock.”
– Barbara Grizzuti Harrison

Here is my all-time favorite, old-fashioned recipe for tuna casserole. I got it from a friend back in high school, and it’s been a go-to meal for me ever since. It is wonderful the first night, but the leftovers just get better and better. Some of the ingredients may seem strange – but just trust me, dear readers, trust.

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