Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 40 minutes Yield: 6 servings User Rating:

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried 1/4 cup extra-virgin olive oil 4 to 6 cloves garlic, crushed 1 tablespoon fresh or 1 teaspoon dried rosemary Preheat the oven to 350 degrees F. Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 5 minutes Yield: 6 to 8 servings User Rating:

1 pound fresh green beans 1 bunch green onions, cut into strips 2 tablespoons House Seasoning, recipe follows 2 cups all-purpose flour 1 cup buttermilk Oil, for frying Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 4 6o 6 servings User Rating:

1 (8-ounce) package cream cheese, softened 2 tablespoons good-quality mayonnaise 1/4 to 1/2 cup chopped pecans 1 (16-ounce) can jellied cranberry sauce, chilled Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 35 minutes Yield: 6 servings User Rating:

4 pears, halved, but not peeled or cored Extra-virgin olive oil 1/4 bunch fresh thyme Salt and freshly ground black pepper 1/4 cup crumbled good-quality blue cheese 1/4 cup walnut pieces Preheat the oven to 375 degrees F. Arrange the pears, cut sides up, on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Strip the leaves from the thyme branches and sprinkle over the pears. Put the baking sheet in the oven and bake 20 minutes. Remove the baking sheet from the oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half, return the pears to the oven and roast until they are tender and the cheese is soft, about 10 more minutes. Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes. Chop. When the pears are cooked, transfer them to a serving plate and sprinkle the toasted walnuts over the top. Serve hot.