Roasted Potato Medley

Ingredients (serves 6)

2sweet potatoes
3 Yukon Gold potatoes
8 nes potatoes
1/4 cup plus 2 tbsp. olive oil
1tsp. salt
1/8 tsp black pepper


1. Preheat oven to 425 F. Peel and cube the sweet potatoes and Yukon Gold potatoes. scrub the new potatoes and cut into cubes.

2. Place the potatoes in a large saucepan. Add enough lightly salted water to coner the potatoes. Bring to a boil and cook the potatoes for 3minutes. Drain thoroughly.

3 Spread the potatoes in a singel layer on a latge nonstick baking sheet.

4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. serve immediately.

Quick and Easy Salsa

Ingredients:
2lg. cans tomatoes
2 yellow onions
Jalapeno peppers (many as you dare)
3 cloves fresh garlic
Garlic powder to taste
Jalapeno juice
Italian seasoning
salt and pepper
lime juice
Any other peppers you may desire

Instructions
Hop everything fine, mix together and store in the refrigerator.

Acorn Squash & Applesauce

Merrily Hill

Halve and seed acorn squash. Place cut side down in a shallow baking pan. Bake in a 350 degree oven for 30 minutes. Turn cut side up. Fill each squash half with applesauce combined with 2 tsp. of brown sugar and a little bit of cinnamon. Bake 20 minutes more.