This is easy as could be and everyone thinks you fussed. From Kraft Foods 1993 pamphlet on Holiday Desserts: One Bowl Chocolate Fudge Ingredients: 2 packages (8 squares each) semi sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cups chopped walnuts Microwave chocolate and milk in a large microwavable bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen Options: Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fugde. Swirl with knife to mable-ize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut, toasted with vanilla and walnuts. Garnish with additional coconut. I've made the regular fudge, the peanut butter chocolate and the peppermint fudge. All have gone over well. I have a brother-in-law that will hunt for the container that I bring to Christmas. He'll eat the entire container himself!

Chocolate's not one of my favorite flavors, but even I love a good rich brownie. Or a chocolate cake with port sauce. The recipe is from Ficklin Cellars website. Um...*whistles*...I've never used Ficklin port in it. We usually buy other brands. Guess I shouldn't admit that, huh? Eh, maybe I'll buy a bottle one day to see how theirs is. The cake is good, though. FICKLIN PORT CHOCOLATE CAKE WITH CHOCOLATE SAUCE This is a confection of chocolate sauce on dense-chocolate brownie-like wedges. It is a delicious and exotic dessert, with intense chocolate flavors in harmony with the spirit and vibrancy of Ficklin's port wine. Serves 12. 2 ounces (2 squares) unsweetened baking chocolate 1/2 cup unsalted butter 1 cup sugar 2 large eggs 1/2 teaspoon vanilla 1/4 teaspoon salt 1/2 cup sifted all-purpose flour 1/2 cup chopped walnuts (optional) Port chocolate sauce (recipe below) Coarsely chop chocolate squares. Heat butter in a heavy saucepan over medium-low heat until half melted. Add chocolate and stir with a wooden spoon until chocolate and butter are melted and blended. Remove from heat. Stir in sugar, stirring until dissolved. Add eggs, one at a time, and beat with spoon after each addition until mixture is thoroughly combined and shiny. Stir in vanilla and salt. Stir in flour. Turn into a buttered 9-inch round layer cake pan and spread smooth. Bake in a 350 F. oven until slightly firm to touch and toothpick inserted in center shows mixture is a little moist, about 25 minutes. Let cool in pan on a rack. To serve: Cut into wedges and top each with warm sauce. FICKLIN PORT CHOCOLATE SAUCE Combine in top part of double boiler over hot (not boiling) water 1 package (4 ounces) sweet baking chocolate, coarsely chopped, and 1/2 cup Ficklin Tinta Port. Heat and whisk until smooth. Makes about 1 cup, or topping for 6 to 8 dessert servings. Note: The sauce is the consistency of syrup. It is an excellent topping for vanilla ice cream, egg-white butter cake or pound cake.

LACHO AND FRIED POTATOES POTATOES: 6 large Russett potatoes (or whatever brand you choose to use) LACHO: 2 packs of Pork Smoked Sausage 3 red bell peppers 3 yellow bell peppers 3 orange bell peppers 3 green bell peppers 2 large white onion 6 large tomatoes It is best to start the potatoes first, because they take a while to cook. Slice potatoes into cubes, about 1/2-1-inch thick and season to taste. Heat 1 tablespoon of grease (or vegetable oil) in a large skillet on medium, and add potatoes. Fry potatoes on medium, stirring occasionally, until they are golden brown or have reached desired doneness. Now, let's start the Lacho! Slice smoked sausage about 1/2 inch thick and saut� in a LARGE skillet on medium heat for about 20-25 minutes, stirring occasionally. As sausage is cooking, slice ALL bell peppers into long 1/4-1/2 inch thick strips. Do the same with the 2 onions. Once the smoked sausage has produced about 1-1 1/2 cups of juice, add all bell peppers and onions in with sausage and mix together. Let the smoked sausage, bell peppers and onions saut�, stirring occasionally, for about 30 minutes or until peppers and onions have softened. Slice ALL tomatoes and lay on top of sausage, pepper and onion mixture. Turn heat to low and let simmer for about 10 minutes, stirring occasionally. You can eat Lacho and potatoes separately, or mix them both together. Sue

Elba, thank you. We have decided to add the Creamed Red Cabbage to our Thanksgiving dinner. Also, when I advised my family of what was on the menu, I was told that I had to make my green bean casserole. This is not the one with the canned soup. I will post it here in case any are interested. It really is very, very good. My Fabulous Green Bean Casserole This is the only one my family loves to eat. I have to make it every Thanksgiving. AS 3 cans Blue Lake cut green beans, drained (I use whole green beans) 1 10-oz jar sliced mushrooms, drained 1 large onion, chopped 1/2 cup butter 1/4 cup flour 1 cup whole milk 1 cup heavy cream 3/4 pound shredded cheddar cheese (I use 3 large handfuls) 1 teaspoons soy sauce 1 teaspoon MSG, optional (I use Accent) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper 1/8 teaspoon Tabasco sauce (I use about 4-5 shakes out of the bottle) 1 8-oz can water chestnuts, drained and chopped (I use 4-oz) Put drained beans in a baking dish. Place chopped water chestnuts on top of beans. Sauté mushrooms and onion in 1/2 cup butter. Add flour and mix thoroughly. Add black pepper and MSG. Measure milk and cream into 2 cup measuring cup; add soy sauce, MSG, Worcestershire sauce, and Tabasco sauce to milk; stir. Pour milk into flour mixture and stir thoroughly. Add cheese and stir to distribute. Pour over green beans in baking dish. Bake at 350 for 30 minutes. You can actually cook at a lower temperature for a longer period of time or vice versa; just watch and do not let get real brown. You can also top with a mixture of bread or cracker crumbs and butter before baking. I just don't particularly care for it that way, because the gold from the cheese is so pretty. This is one of those dishes you can also prepare the day before, then just stick in oven before serving. I think it is actually better the second day.