Makes a great side dish or just as a snack! Enjoy!!

4 medium sweet potatoes
2 Tablespoons vegetable oil
one-half teaspoon salt
one-fourth teaspoon pepper

Heat oven to 450 degrees. Grease jelly roll pan and  set aside. (approx. size of pan 15" x 10" x 1")


Cut sweet potatoes into one-half inch wedges. In a bowl, mix the   potato wedges in oil; covering well. Sprinkle with salt and pepper.

  Next- place the wedges in a single layer on shallow pan or cookie sheet. Bake 25 to 30 minutes; turning occasionally until potatoes are golden brown and tender when pierced with a fork. Serve when hot.

Serving Size : 4 Preparation Time :1:30

24 small clams
1 small yellow onion
4 stalks celery
2 shallots
1 1/2 cloves garlic
1/2 carrot
2 1/2 tablespoons olive oil
1 bay leaf
1 cup water
1 1/2 cups dry white wine
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
1/4 cup tomato paste
1 pinch saffron
2 1/2 cups half and half
Salt
Pepper
Hot pepper sauce
Fresh thyme leaves for garnish (optional)

PREPARATION: Scrub the clams. Slice the onion and 2 ribs of the celery.
Chop 1 shallot and 1/2 clove of the garlic. Cut the other shallot, carrot, and remaining 2 ribs celery  into 1/4-inch dice.

Heat 1 tablespoon of the oil in a large saucepan. Add the onion, 2 ribs  sliced celery, whole clove garlic, and bay leaf and cook over low heat,  covered, about 3 minutes. Add the water and 1/2 cup of the wine. Bring to a boil and simmer for 15 minutes. Add the clams and cook covered, until just opened, about 2 minutes, being careful not to overcook. Remove clams. Strain the cooking liquid through a sieve lined with several layers of   cheesecloth or a coffee filter and reserve. When clams are cool enough to  handle, remove meat from shells and set aside. Discard any clams that
don't open. cheesecloth or a coffee filter and reserve.

Heat 1 tablespoon of the oil in a saucepan over low heat. Add the chopped shallot and cook, stirring, for 2 minutes. Add the oregano and thyme and  cook for 1 minute. Add remaining cup of wine and reserved clam cooking liquid and cook for 20 minutes. Remove from heat. Add the chopped 1/2 clove garlic and a pinch of saffron and cook for 15 to 20 minutes. Add the  half and half and season with salt and pepper and red-pepper sauce. Add the tomato paste and cook, stirring, for 2 minutes.

Heat remaining 1/2 tablespoon of oil in a frying pan over medium-low heat and saute the diced shallot, carrot and celery until tender, about 3 minutes.
Recipe can be made to this point several hours ahead.
SERVING: Reheat soup. Add the clams and sauteed vegetables and garnish with fresh thyme leaves.

Prep Time: 15min.
Cook Time: 10min.

Ingredients: • 5 cups all-purpose baking or buttermilk biscuit mix
• 1 cup shredded Cheddar cheese
• 1 can (14 1/2 oz.)Seasoned Chicken Broth with Roasted Garlic

Directions: PREHEAT oven to 450°F.
MIX baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.
BAKE 10 min. or until golden brown. Serve hot. Makes 24.
TIP: Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375°F. oven for 10 min. or until hot.
For Italian Herbed Biscuits, substitute 1 can (14 1/2 oz.)  Seasoned Chicken Broth with Italian Herbs for Seasoned Chicken Broth with Roasted Garlic.

HEAT butter in skillet. Add chicken and cook until browned. Remove chicken.
STIR in broth and thyme. Heat to a boil. Stir in rice. Cover and cook over low heat 5 min. Add peas and chicken. Cover and cook over low heat 5 min. more or until done. Stir in cheese. Serves 4.

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