This week's column is dedicated to Sharon — a special lady.

Sausage Pinwheels

1 pound sausage

8 ounce package cream cheese

2 (8-count) cans crescent rolls

In a skillet, fry the sausage over medium heat until done. Chop finely. In large bowl combine the cream cheese and sausage. Unroll the dough and press the perforations together to form a rectangle. Spread the sausage mixture over the dough. Roll up tightly and wrap the mixture in plastic wrap. Chill for 1 hour. Preheat the oven to 350 degrees. Remove the plastic wrap and slice the roll-up into 1 inch slices. Arrange slices on a baking sheet and bake for 10 to 12 minutes.

Cucumber Salad

3 peeled and sliced cucumbers

1 large onion, peeled and sliced into rings

1 large green pepper sliced lengthwise

2 large ripe tomatoes, quartered

1/2 cup vinegar

1/2 cup water

1 tablespoon olive oil

1/4 cup Italian dressing

In a large bowl combine the cucumbers, onion, green pepper, tomatoes, vinegar, water, olive oil and Italian dressing. Mix well and chill 1 hour before serving.

Homemade Peach Cake

1 (29 ounce) can sliced peaches

2 eggs

2 cups self-rising flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 (29 ounce) can peach syrup (the syrup that the peaches came in)

1 stick butter, softened

Preheat oven to 350 degrees. Drain the peaches, reserving half the syrup. Chop the peaches. In a medium mixing bowl beat the eggs until light. Add the flour, cinnamon, baking soda, peaches, reserved peach syrup and butter and beat until well blended. Pour the batter into a well-greased 13×9 inch baking pan. Bake for 35 to 40 minutes.

Country Cabbage Soup

1 large cabbage, chopped

2 onions, chopped

2 green bell peppers, chopped

2 celery stalks, chopped

3 (14-1/2 ounce) cans stewed tomatoes

1 envelope onion soup mix

Put the cabbage, onions, peppers, celery, tomatoes and soup mix in a large pot. Cook on medium heat for 20 minutes or until vegetables are tender.

Our thought for the week: "We don't live in a world of reality, we live in a world of perceptions." — Gerald J. Simmons