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Brown some lean ground beef and add a tomato sauce as if making a meat sauce for spaghetti. I like to add a little bit of heat with some red pepper flakes. Slice your left over cabbage lengthwise and put a layer of cabbage in the bottom of a glass baking dish sprayed with your favorite cooking spray. Layer the meat sauce on top of the cabbage then top with your favorite shredded cheese, I use mozzorella and then continue layer alternating the three as if you were making lasagne. Bake at 350 degrees (preheat oven) until cheese and meat sauce are bubbly. Delicious!

I have been using a Breville that I purchased at William Somona last spring and like it quite a bit and would recommend it.

Today my favorite cheese would be Muenster -- on a hearty whole grain bread with dijon mustard, a touch of mayo then add thinly sliced cucumbers and sprouts. Oh my goodness - - it is heaven.

I love them both -- although I must admit, but for some reason, which I can't even tell you, I seem to favor the Parmigiano-Reggiano. It's almost like a conditioned behavior. I think I will make a concerted effort next time I'm shopping to reach for the Pecorino Romano just for good measure. Jude

We started our day with delicious from scratch buttermilk pancakes (we always do a big mid-morning breakfast) with homemade sausage, fresh orange juice. Yummy.

I am the lone woman in this household of five, and usually I cook for a very large group, but this year I lost my dad who was my cookin' buddy so I was more in the mood for a small group this year, just my husband, myself and our three sons. But even cooking for a small group requires planning and timing for this meal and I am taking a break in between it all to wish you all a wonderful holiday.

Jude

I'm glad to hear you included the pecan. I am a pecan pie purest, a Mississippi transplant living in Ohio for the past 29 years. I stand by my tried and true recipe from the late Ms. Ola Jeffcoat. The simplicity of this pie is wonderful as I am not a baker either, but couldn't imagine a holiday without this delicious pie. It has become famous among our family and friends. If you're ever interested I'll be happy to share. Jude

Thanks for all your suggestions and experiences. I will let you know once I decide. I especially appreciate the tips about purchasing at a lesser cost. I have never considered myself a baker but really want to start to tackle that science so perhaps the Pro is the way to go.