2 lb medium russet potatoes, peeled
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
Dash of pepper

Serves six

Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).

Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.

From Betty Crocker

• 2 1/2 teaspoons chipotle powder
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 teaspoons white pepper
• 2 teaspoons sea salt

• 2 Eggs
• 2 1/2 Tbl Mayo
• 1 1/2 Tsp Dijon mustard
• 1 Tsp Worcestershire sauce
• 1/4 cup Green Onion finely diced
• 2 Tbl Parsley chopped (optional)
• 1 lb Crab meat
• 1/2 cup plain bread crumbs
• Peanut oil for cooking
• 1/4 Tsp Salt
• Celery seed ground
• Paprika
• Black Pepper
• Red Pepper
• Dry Mustard
• Ginger
• Cardamom

Prepare the spice mix – Using a 1/4 Tsp scoop, mix one to three spoonfuls of each spice according to taste. This is enough for two batches.

Make the patties – Combine all but crab and bread crumbs. Blend with mixer on medium. Add bread crumbs and blend with mixer on low. Carefully fold in crab meat. Make six patties, then refrigerate at least one hour. This will allow the filling ingredients to blend.

Cook the patties – Pour 1/4 to 1/2 inch peanut oil into large skillet. Cook on medium heat 3-5 minutes per side. Keep warm in oven at 150.

Sides – Use aioli or peanut sauce for dip. Make some cornbread. How about roasted vegetables or corn on the cob?

Makes 6 patties
Serves 4

From Once Upon a Chef

Serves 4

2 Chicken breasts
400 g Rotini
1 green Pepper
1 cup Heavy cream
1/4 cup Romano cheese shredded
1/4 cup Parmesan cheese shredded
2 cloves Garlic
1/2 tsp. Cayenne pepper
1 tsp. smoked Paprika
1 tsp. Onion powder
1/2 tsp. Thyme
1 tsp. Salt
2 tbl. Olive oil

Serving size = 1

• 12 Cherry Tomatoes
• 2 oz. Spaghetti
• 1 Tsp. Garlic
• 1 Tbl. Olive Oil
• 1 knob of Butter
• 1/2 cup Spaghetti water
• 1/2 Tsp. Basil dried or a handful of fresh cleaned basil.
• Sale
• Pepe
• Molto
• Bene

Cook spaghetti to al dente and save 1/2 cup of the cooking water.

Cut the cherry tomatoes in half and mince 1-2 cloves of garlic. Mince some onions or shallots if you wish.

Saute the tomatoes on medium to low in the oil and half the butter.

When the tomatoes begin to thicken add the garlic, onions or shallots. Add some of the butter if needed.

After a few minutes add dried or fresh basil.

Add the spaghetti, more butter and a little cooking water.

Let thicken, then keep thinning with the cooking water until desired consistency is achieved.

Season to taste with sale e pepe.

Bon Appetito

• 2 or 3 Chicken Breast fillets
• 1/2 cup Greek Yogurt
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 16 oz. Marinated Artichokes
• 1 cup Parmesan or Romano

Drain artichokes, squeeze out liquid and chop.
Cut chicken fillets in half.
Mix everything but chicken in bowl. Add salt and pepper.
Bake at 375 for 40 minutes – last 20 minutes uncovered.