This week's column is dedicated to all the athletes and families attending the Olympics in Russia, you are strong and courageous and I salute you.


Italian Sausage and Peppers

2 pounds Italian sausage links

1 green pepper, sliced into strips

1 onion, sliced and separated into rings

Layer sausages, peppers and onion in a slow cooker. Pour in one 26 ounce jar spaghetti sauce. Stir to coat ingredients well. Cover and cook on low setting for 6 hours. Serves 6.


Veggie Rice

1 pound ground beef or turkey

2 cups water

1 cube beef or chicken bouillon

1 1/2 cups favorite vegetables, chopped

1 cup instant brown rice, uncooked

salt and pepper to taste

In skillet over medium heat, brown beef or turkey, drain. Add water and bouillon to skillet, stir until bouillon is dissolved. Add remaining ingredients. Bring to a boil, reduce heat to low. Cover and simmer until liquid is absorbed and rice is fluffy and tender, about 15 to 20 minutes.


Apple Fritters

1 cup flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

1 egg, beaten

1/2 cup plus 1 tablespoons milk

1 1/2 cups apples, pared and diced

Sift dry ingredients together. Beat egg and add milk. Pour into dry ingredients and stir until batter is smooth. Pare and dice apples. Add apples to batter and blend well. Drop by spoonfuls and fry in hot fat in heavy skillet. Fry until golden brown on both sides.


Easy Creamy Chocolate Fudge

1 pound chocolate

1 can condensed milk

pinch of salt

1 teaspoon vanilla

1/2 to 1 cup nuts

Melt chocolate in double boiler. Stir in condensed milk. Add salt, vanilla, and nuts. Pour into greased 9-inch square pan. Cool and cut into squares.


Crabmeat Cucumber Salad

6 1/2 ounces good quality canned crabmeat, drained (or splurge and buy fresh)

3 hard cooked eggs, chopped

1 medium cucumber, diced

1/4 teaspoon salt

3 tablespoons mayonnaise

2 tablespoons lemon juice

dash Tabasco sauce

3 tablespoons sour cream

Sprinkle lemon juice over crab meat. Add remaining ingredients and toss well. Stuff onto four tomatoes if desired. Serve on lettuce leaves. Garnish with olives or pickles.


Our Thought for the week: Eating children's leftover food doesn't count. That is being thrifty.