Twice Baked Potatoes

4 Large Potatoes

1/4 to 1/2 C Milk

1/4 C Butter (soft)

1/4 t Salt

Dash of Pepper

1 C Cheese

1 T Green Onions

Prepare and bake potatoes.

Cut 1/4 off the top of each potato. Scoop out the inside.

Put the insides in a bowl and mash. Add milk until smooth.

Add butter, salt, and pepper.

Mix until fluffy.

Stir in cheese and green onions.

Fill potatoes and place on cookie sheet.

Bake at 400 for 20 minutes.

Corn Salad

6 Cooked Cobs of Corn

1 T Butter

2 Green Onions, Sliced

1/4 t Salt

1/2 t Pepper

Cut the corn off of the cobs, and place in a bowl.

Toss with the rest of the ingredients.

roasted red potatoes

1 1/2 lbs. baby red potates, quatered

2 tbsp olive oil

2 tbsp coarsely chopped fresh rosemary

salt and pepper

preheat oven to 425*.

toss all ingredients on a sheet pan.

spread out potatoes in a single layer.

roast, stirring halfway through cooking,

until potatoes are golden brown and crisp

outside and tender inside.

about 30-45 minutes.

**try fresh thyme instead of rosemary.

any leftovers can be mashed the next day

or tossed with mayo to make potato salad.

Basic Tomato Sauce

1 #10 can tomatoes

6 large carrots, peeled and chopped

3 onions chopped

5 celery stalks chopped

6 garlic cloves

1 sprig thyme

salt and pepper

2-3 small cans tomato paste

1. Cook vegetables in large pot (carrots, celery and onions) in olive oil until softened

2. Add garlic and thyme

3. Add tomatoes and paste and bring to a simmer

4. Let simmer with lid on for a couple hours.

5. Blend to the thickness you like.

Refrigerate in bags, makes enough for a few months.