4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
1 cup butter or margarine
2 beaten eggs
1 and 1/3 cups light cream
1 cup whipping cream
Butter
3 to 4 cups sliced fresh strawberries, sweetened

Stir together dry ingredients and 1 teaspoon salt; cut in 1 cup butter to form coarse crumbs. Mix eggs and light cream; stir into dry ingredients. Spread into two greased 8 x 1 ½ inch round baking pans; build up edges. Bake at 450 about 15 minutes. Remove from pans; cool 5 minutes. Whip cream.
Spread one layer with butter. Layer berries and cream in middle and atop. Serves 8.
(From the “Heritage Cook Book”)

Ingredients
1 bunch collard greens, stems cut out and discarded
¼ cup olive oil
½ teaspoon of salt
¼ teaspoon pepper
1 teaspoon sugar
1 teaspoon minced garlic (optional)

Directions:
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.
(Will Allen, Growing Power; from the MACSAC “From Asparagus to Zuchinni Cookbook”)