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Happy 2015 to all my friends, far and wide, who have enjoyed my recipes in The Pocahontas Times.
It was a very good year for me, lots of gardening, canning, cooking and baking, and let me not forget my flowers.
The Lord has been so good to me, and I thank Him so much.
As we start the New Year, I want the recipe lovers to know that I use Hudson Cream flour, and as I say, “Don’t live in your home without it!”
I have used at least 275-to-300 pounds of flour this past year, if not more.
Just for fun, in 2015, I’m going to keep an accurate count of how much I use.

Crab Cakes
1 1/2 cups crab meat
2 eggs
1/4 cup diced red pepper
1/4 cup diced onion
1/4 cup oil
Mix together crab meat, eggs, pepper and onion and make into small cakes.
Fry in oil until brown on both sides.

Scrambled Cabbage
3 cups cabbage, shredded fine
1 cup chopped celery
1 onion, diced fine
1 green pepper, chopped
1 tsp. sale
Dash of pepper
1 small tomato, cut in 8 pieces
Place all ingredients, except the tomato, in a heavy skillet and cook 10 minutes or until tender.
Add tomato pieces and and cook just long enough to heat through.

Spanish Rice
1 lb. hamburger
1 pint stewed tomatoes
1/4 cup diced onion
1/4 cup diced peppers
1 small can tomato sauce
1 1/3 cup Minute rice, uncooked
1 1/3 cups water
3 Tbsp. butter.
Brown hamburger
Add pepper, onion, tomato sauce, stewed tomatoes and salt and pepper and simmer 15 minutes on low heat.
Boil water, salt, butter and rice, and set off stove for 5 minutes.
Stir hamburger mixture into rice and pour into a casserole dish.
Bake at 350º for 25 minutes.

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