Preparing for my daughters' wedding receptions. Each reception was in excess of 200 guest. The menus included roasted turkey, ham, cornbread dressing, variety of potato side dishes, chopped salad, gelatin salads, mac and cheese, variety of fruits, cheeses, fresh vegetables, and yeast rolls. What a blast! Being featured in the food section of our local newspaper-- The Flint Journal. When I was 12 my mother left me in charge of the family dinner. On the menu was smothered cabbage. In my efforts to make the cabbage look more appealing, I decided to "enhance" the freshness of the cabbage by adding green food color. Major yukky!