Oven Roasted Potatoes

Serves: 4

		Preheat oven to 400.
4 baking potatoes** 1/4 cup olive oil 2 Tbl fresh herbs 2 tsp cracked black pepper kosher salt		Cut potatoes into wedges (do not peel) Toss together potatoes and oil. Add fresh herbs (rosemary, thyme, and basil), chopped and pepper and salt, and mix. Spread on a baking sheet in a single layer (not touching) in 400 degree oven until golden brown (about 15-20 minutes). Turn once.

** This works equally well with sweet potatoes or red potatoes.

Linda Ade Ridder

Vegetable Beef Soup

Yield: 10 quarts

5 pounds meaty beef neck bones 1 large can tomato juice 1 large onion, chopped 3-4 bay leaves 4 tsp salt 1 tsp chili powder 4 tsp Worcestershire Sauce 6 tsp Maggi's 3 tsp ground pepper 1 Tbl parsley 2 quarts+ water 1 teaspoon cayenne pepper		Combine in large stock pot. Bring to a boil, reduce heat to a simmer and cook 2-3 hours or more until beef is very tender. Remove beef, bones, and bay leaves from stock. Skim onions, etc. from broth. Skim fat from broth (best way is to chill overnight and remove fat). Remove meat from bones and add back to broth in a clean pot.
Vegetables		You can pretty much add anything; more variety is better 2 cups potatoes, diced 1 cup carrots, diced 1 cup celery, diced 1 large can tomatoes, diced 1 can corn 1 can kidney beans 1 can green beans 1 can black beans 1 can diced or sliced okra 1 can large can mushrooms 1 can or box frozen limas 1 can pinto beans 1/4 cup barley Add vegetables (do not drain canned vegetables first) and cook 15-20 minutes until all vegetables are tender. Correct seasoning. This improves the second day as the flavors blend.

Linda Ade Ridder

Split Pea Soup

Serves: 6-8

1 pound dried peas 1 meaty ham bone 1 small bay leaf salt, pepper 1 onion, minced 1 garlic clove, minced 1 carrot, minced 1 rib celery, minced 2 quarts chicken broth		Add cold water to dried peas (according to package directions). Add the ham bone, bay leaf, salt, pepper, onions, garlic, carrots, celery and chicken broth. Cook 2 hours until peas are well cooked and ham falls from bone. Remove ham.
		Cool soup, removing bay leaf and any bone or fat residue. Puree soup and return to clean pot. Add pieces of ham. Correct seasoning with Maggi's, Worcestershire, hot pepper sauce, etc. as desired.
sherry		To serve: add one tablespoon of sherry in bottom of bowl before adding hot soup. Serve with rye bread.

Linda Ade Ridder

Aunt Maggie's Cranberry Salad

Serves: 6

1 3-ounce package lemon jello 1 tablespoon lemon juice 1 cup hot water		Mix together jello and lemon juice until moistened; add hot water. Set aside.
2 cups fresh cranberries, chopped 1 cup celery, diced 1 cup sugar 3/4 cup nuts [I like pecans]		When gelatin starts to thicken, add the remaining ingredients and chill until firm.

Note: This doubles well.

Linda Ade Ridder

Laurene's Hot Chicken Salad

Preheat oven to 350.

1 cup celery, diced 2 cups chicken, cooked and diced (1 chicken) 3/4 cup mayonnaise (Hellman's) 3 eggs, hard boiled and diced 1 can cream of chicken soup 2 teaspoons onion, diced 1/2 teaspoon salt 1/2 cup almonds, toasted and chopped cornflakes		Mix together ingredients and pour into casserole. Cover with corn flakes or buttered bread crumbs. Bake at 350 degrees for 30 to 45 minutes.

Note: This can be frozen before it is baked, but allow a little more baking time.

Linda Ade Ridder

Happy's Rice

Serves: 10-12

		Preheat oven to 325 degrees.
4 cups water 4 bouillon cubes		Dissolve bouillon cubes in water. (Or use equivalent amount of broth)
2 cups long grain rice 7 Tbl butter       or margarine onions, chopped		Brown rice and onions in butter until golden. Transfer to casserole, add broth, and bake at 325 degrees for 45 minutes.
1 Tbl butter mushrooms slivered almonds		Saute mushrooms and slivered almonds in butter and add to rice mixture.

Linda Ade Ridder

Butterscotch Brownies

Yield: 9-18 bars

		Preheat oven to 350 degrees. Grease a 8x8x2 pan.
1/4 cup vegetable oil 1 cup light brown sugar 1 egg		Mix together.
3/4 cup flour 1 teaspoon baking powder		Mix together and add to above; mix well.
1/2 teaspoon vanilla 1/2 cup nuts, chopped		Add to above Bake in greased 8"x8"x2" at 350 degrees for 25 minutes.

Linda Ade Ridder

Apple Pancakes

Serves: 4-6

		Preheat oven to 500 degrees.
1/2 cup flour 1/2 cup milk 3 eggs 1 teaspoon sugar dash salt		Mix flour, milk, eggs, 1 teaspoon sugar, and salt until batter is smooth.
5 tablespoons butter 3-4 medium cooking apples 1 cap lemon juice		Peel and slice the apples, and sprinkle with lemon juice. Melt butter in oven-proof pan. Fry apple slices in butter 4 to 5 minutes. Pour well-stirred batter over apples. Bake for 6 to 7 minutes at 500 degrees.
1/2 cup sugar 2 tablespoons cinnamon butter		Remove from oven briefly and dust with sugar/cinnamon mixture. Dot with butter. Return to oven for 8 more minutes. Serve hot. Great for brunch.

Linda Ade Ridder

Holly Price's Spicy Mussels

Mussels 1/4 c soy sauce		Steam mussels in water and soy sauce until done. Open shells and remove mussels. Separate shells. Separately chill mussels and shell halves and sauce.
1/4 c. soy sauce 2 Tbl fresh ginger 2 tsp sesame oil 2 tsp chili sauce		Make sauce by combining soy sauce, 2 TBL finely ground fresh ginger (with juice), sesame oil and chili sauce.
cilantro chives or scallions red pepper flakes		When ready to serve, place one mussel in each shell half and top with sauce. Serve with chopped cilantro, chives or scallions, and red pepper flakes to taste.

Linda Ade Ridder