From Kathleen Capshaw: I watched a segment on GMA where a chef at home with his kids was suggesting that you try to take whatever you have on hand to substitute.. and while he was going a little too far in my opinion (canned tuna on nachos)... it did remind me to innovate. And as well my instagram served me a delightful little video of Katie Couric doing phone a friend with Ina Garten. She was making the Broccoli and Bowties recipe FOUND HERE but asked Ina if she could use broccolini instead. I soon found myself looking at the large bowl of plain shells pasta we had cooked but had way too much leftover ... I had broccoli... so I went with it and used the already cooked pasta and added my own twist... some italian chicken sausage I sautéed in the pan after I tossed the garlic lemon butter mixture in. I even had a tiny amount of pine nuts burning a hole in my pantry. 

From Cindy Kirchner: This yummy side dish always reminds me of my mom and dear Mrs. Nellie Anderson who gave my mom the recipe. Mrs. Anderson owned Anderson’s Store out in Avon. I have many memories of sitting on the couches at the back of the store and drinking a Crass Cherry soda while my mom and dad visited with Miss Nellie. Mrs. Anderson had the most beautiful white hair! When I was a kid, I didn’t like this recipe too much, but it smelled so good when it was cooking, I was soon eating bowl after bowl- had to be cut off, lol. Here’s what you need:
1 stick of butter 
1 head of cabbage - chopped up
1 sweet onion - chopped up
1-1 1/2 cup of elbow macaroni, penne, bow tie, etc...
Let butter melt on medium heat while you chop up the cabbage and onion. Place these in the saucepan and cover, stirring frequently so it doesn’t stick. Salt and pepper to taste. Do NOT add water!
While the cabbage mixture cooks, cook the pasta. Drain and add the parts to the mixture. More salt and pepper! 
I’ve seen other recipes that add kielbasa or other sausage. We’re having it tonight as a side for pork loin. Enjoy!

This was Lea Robinson's most recent baking project. "They’re delicious. I think they’d also be good with raspberry jam and almonds" 

RECIPE LINK

From Kathleen Capshaw... how she plans to spend her Sunday afternoon

Recipe Link