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Ingredients:  1 small head cabbage 2 cups diced potatoes 1 (16 ounce) package smoked kielbasa sausage, sliced 1 cup milk 2 large eggs eggs, beaten 1 teaspoon salt ½ teaspoon ground black pepper  4 slices bread, cut into cubes ½ cup butter, sliced Preheat oven to 400 degrees F (200 degrees C). Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage. Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish. Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices. Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes. 396 calories; protein 12.5g 25% DV; carbohydrates 21.5g 7% DV; fat 29.4g 45% DV; cholesterol 116.9mg 39% DV; sodium 1019mg 41% DV.  ** I of course ...

 Ingredients:  3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) 1 can (16 ounces) pitted tart red cherries, drained 1-1/4 cups sugar 1/4 cup quick-cooking tapioca 4 to 5 drops red food coloring, optional Pastry for double-crust pie (9 inches) Directions: In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes. I have never tried it but want to one day. hope it tastes good. Shared by Mary_Helen

Ingredients: Crust 1 cup flour 1/2 cup or 1 stick softened butter 1/4 cup powdered sugar Filling 2 eggs beaten 3 Tbsp lemon juice 1 cup sugar 2 Tbsp flour 1/2 tsp baking powder Instructions: Preheat oven to 350. Mix crust ingredients with fork or pastry cutter until crumbly. Pour Mixture into greased 8x8 pan and bake for 15 minutes. Combine filling ingredients in order given and pour over baked crust. Bake for 25 minutes and cut into bars once cooled. Shared by Delight

 Ingredients: 6 tablespoons butter, divided 28 ounces chicken broth 1 chicken bouillon cube 12 ounces extra wide egg noodles 1 teaspoon parsley flakes Salt and pepper, to taste Instructions: In a large pan, brown two tablespoons of butter over medium heat. Pour the chicken stock and bouillon cube into the pan and bring to a boil. Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat. Let the noodles set for 30 minutes, stirring every 10 minutes or so. Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender. Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems. Shared by Delight

 Servings: 6 Time: About an hour and 30 minutes 2 cups uncooked elbow macaroni 3 large eggs hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups creamy salad dressing (e.g. Miracle Whip) 3 tablespoons prepared yellow mustard) 3/4 cup white sugar 2 1/4 teaspoons white vinegar 1/4 teaspoon salt 3/4 teaspoon celery seed Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving Shared by Percepti0n Originally pub from allrecipes.com