Potato Soup A La Yummy

4-6 Large Potatoes diced into bite size pieces
1 Large can of Chicken Broth (49 1/2 oz)
4 Cups of Half and Half Milk (1 Quart)
3/4 Cup Butter melted
3/4 Cup Flour
2-3 tsp. Salt
1-2 tsp. Pepper
1 tsp. Sugar

In a large pot cook potatoes in chiken broth. Bring to a boil then turn down to a simmer. Cook until potatoes are tender.
In microwave warm half and half milk for 5 minutes then set aside.
Melt butter, then add flour, salt, pepper and sugar.
Add paste to warm milk, then add to tender potatoes. Turn down heat to low. Soup should be thicened and ready to eat in 5 minutes.

Serve with corn bread or bread bowls. You may also want to add some chopped up bacon in the soup and if you're feeling really healthy substitute half and half for fat free milk and add chopped up cellery.

BBQ Ribs a Le Grande

These ribs can be made using pork or beef ribs. I usually use pork spare ribs. You can also use boneless ribs although if you do it right, the ribs are usually falling off the bone anyway.

1 (5 lb) rack of spare ribs

2 (20 oz.) bottles of bbq sauce (I use Famous Daves Rich and Sassy or use your favorite kind)

ground cumin

Boil a large pot of water with a couple of teaspoons of cumin. Boil ribs for at least an hour. The longer they boil, the more tender they'll be. Drain water and put the ribs in a turkey bag and place in a 9x13 glass casserole dish. Pour in 1 1/2 to 2 bottles of bbq sauce until ribs are swimming in sauce. Close up turkey bag and cut a few slits to vent steam. Bake at 350 for about an hour. Open top of bag and bake for another 10-15 min. Serves 4-5