It is a mistake to think you can solve any major problems just with potatoes.

Rosemary Roasted Potatoes

1/4 cup cooking oil

3-5 medium potatoes (roughly two pounds of potatoes)

1 tablespoon dried rosemary

1 tablespoon dried basil

salt and pepper to taste


Boil potatoes for 10 minutes, cool, then cut potatoes into 1-2 inch cubes.

In a mixing bowl, toss the potatoes with the cooking oil. Mix in the rosemary, basil and salt and pepper to taste.


Place the potatoes on a non-stick pan and place in the oven at 400 degrees for 35 minutes, or until desired texture.

If bitterness wants to get into the act, I offer it a cookie or a gumdrop.

Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup white sugar
3/4 cup brown sugar, packed
1 Tablespoon vanilla
2 eggs
1 bag chocolate chips (dark chocolate works best)

In one bowl, place butter, sugar, brown sugar, vanilla, and eggs, fold until thoroughly mixed together.

Add in flour, baking soda, salt - fold in until completely mixed together, but not too much wrist.

When completely mixed, add chocolate chips, fold until distributed through the dough.

With a mini-ice cream scoop, drop dough onto a cookie sheet, 12 drops per sheet.

Bake at 375°F for 10 minutes per sheet.

Suggestions:

1. Walnuts, pecans, or macadamias can be added, a mix of milk and dark chocolate chips, or any variation.

2. For more lift once dough is completely mixed, cover with plastic wrap and chill in refrigerator for a half hour or so, then proceed with cookie sheets

A dinner invitation, once accepted, is a sacred obligation. If you die before the dinner takes place, your executor must attend.

Rock Hudson’s Chicken Casserole Dinner

1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 teaspoon paprika
salt to taste
freshly ground pepper to taste
1 cup mushroom caps, sliced
2 1/2 cups cooked chicken, diced
10 ounces frozen petit peas, lightly cooked
1 cup cooked noodles
1 tablespoon sherry
1/3 cup bread crumbs
1 teaspoon sweet butter, softened

Melt half the butter in skillet; gradually stir in flour. Cook over low heat, stirring.
Gradually stir in chicken broth, milk, paprika, salt and pepper; cook over low heat about 10 minutes until thickened.
Sauté mushrooms lightly in remaining butter in separate skillet.
Add to cream sauce chicken, drained petit peas, noodles and sherry.
Place in a well-greased casserole; top with breadcrumbs and dot with butter.
Bake 30 minutes in a preheated 350°F oven.
Serve at once, alone, or with tossed green or wilted lettuce salad.