Pan-Roasted Potatoes with Sage & Rosemary

2 pounds russet potatoes, peeled and cut into 3/4" cubes

2 T olive oil

2 cloves garlic, peeled and thinly sliced

2 T chopped fresh sage

1 T fresh rosemary needles

(I usually use dried and much less - 1 t and 1/2 t for starters)

Salt & pepper to taste.

Preheat the oven to 375 degrees. Heat a large ovenproof frying pan and add the oil and potatoes. Brown for 5 minutes, tossing regularly. Add garlic and herbs. Toss together (transfer to the casserole) and place in oven uncovered. Roast for about 15 minutes or until the potatoes are tender. Toss a few times while in the oven. Add salt and pepper to tate.

It usually takes me more than 5 minutes to get the potatoes brown, but don't overdue - they'll think and turn dry.

This recipe is from Patricia Riegel - my mother, a most excellent cook!

White Bean Chili with Turkey

Mix this yogurt topping at least a few hours in advance (refrigerated):

8 oz plain yogurt

2-3 tablespoons minced fresh cilantro

3 tablespoons minced fresh parsley

Chili

1 1/2 cups chopped onions

14.5 oz  chicken broth

4.5 oz can diced green chili peppers, drained

2 1/4 t chili powder

2 1/4 t ground cumin

2 1/4 t dried oregano

1/2 t ground red pepper

4 lg cloves garlic, minced

2 15.5 oz cans Great Northern Beans, rinsed and drained

11 oz can tomatillos, coarsely chopped (we used plain-o canned tomatoes and it was absolutely fine)

1/2-3/4 cups chopped fresh cilantro

2 cups cooked and cubed turkey breast (chicken is very good, too)

1/2 cup thinly sliced scallions

2 T lime joice

1/4 ground black pepper

Lightly coat a Dutch oven or large saucepan with no-stick spray. Add onions and 2 T broth. Cook, stirring, over medium heat for 5 minutes, or until the onions are tender. Add the chili peppers, chili powder, cumin, oregano, red pepper, and garlic. Cook, stirring for 5 minutes. Stir in the beans, tomatillos (tomatoes), cilantro, and remaining broth. Bring to a boil. Add the turkey (chicken), scallions, lime juice, and black pepper. Heat through, stirring occasionally. 

Serve toped with yogurt and shredded cheddar if you want.

Serves 6. 

This one is from Jennie and Roger Johnson, and is VERY good!

Molasses Cookies

Mix together thoroughly:

3/4 cup vegetable shortening

1 cup brown sugar

1 egg

1/4 cup molasses

Sift together and stir in:

2 1/4 cup flour

2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place sugar side up 3" apart on greased cookie sheet. Sprinkle each cookie with 2-3 drops of water to produce a crackled surface. Bake at 375 degrees for 10-12 minutes until set but not hard. 

I think I got this recipe from Ann Finch-Johnston, bookstore owner in Montana, and a fine, fine woman, wife and mother. And friend!

Spice Cake

Cream:
2 cups light brown sugar

3/4 cup butter

2 egg yolks

Add alternately:

2 1/3 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

and,

1 1/4 cup sour milk

Fold in:

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3/4 teaspoon allspice

Pour into a bundt pan or 2 round cake pans. Bake at 350 degrees till done.

Mix the following and pour over the top:

2 beaten egg whites and 1 cup brown sugar

1/2 cup chopped pecans or walnuts

This was Motho's recipe (Verna Friesner Witherspoon - born 1888.)

Pork Tenderloin Marinade

2 cloves minced garlic

2 tablespoons chopped parsley

1 tablespoon dijon mustard

1 tablespoon water

2 tablespoons dried thyme

2 tablespoons dried basil

2 teaspoons sugar

1 teaspoon vinegar

1/4 teaspoon salt

1/8 teaspoon red pepper

Marinade pork tenderloin in the above for an hour or so. Roast in a 325 degree oven for 60 minutes or until 160 degrees inside.

Roger Johnson gave me this recipe - it was lost for a decade, but I remember it was our favorite. I'm so glad to have it back!

Basic White Cake

Cream:

1 1/2 cups sugar
1/2 cup vegetable shortening
1 cup milk
2 1/2 cups flour
5 teaspoons baking powder
4 beaten egg whites
flavoring (ie 1 t vanilla or almond)

Pour batter into 2 round cake pans and bake on 350 degrees for 30 minutes.

Margaret Bogart, home economics teacher from Bluffton, Ohio, gave this recipe to Betty Riegel. It was Mort Riegel's favorite birthday cake.