SHEPHERD'S BREAD DIP

1 round Shepherd's bread
1 loaf Rye bread
Knorr vegetable soup mix
1 10 oz box frozen chopped spinach
16 oz sour cream
1 cup mayonnaise

Mix soup mix, spinach, sour cream and mayonnaise together and chill. Just before serving, hollow out Shepherd's bread to make a bread bowl to hold the dip. With remaining Shepherd's bread and rye bread, tear into bite-sized pieces for dipping.

BROCCOLI SOUP

8 cups water
7 chicken bullion cubes
1 onion, chopped
1 bunch broccoli
3 carrots, grated
1 stick of margarine
1 can evaporated milk
3/4 cup flour

Boil onion, broccoli and carrot in broth until tender. Meanwhile combine margarine, milk and flour. Thicken and then add to broth. Stir thoroughly and simmer.

TACO SOUP

1 pound hamburger
2 cups chopped carrots
2 cups chopped celery
2 cans cream of potato soup
1 can kidney beans
1 quart of stewed tomatoes
1 can tomato sauce
1 cup beef stock
1/2 pkg taco seasoning

Brown hamburger and saute carrots and celery. Add remaining ingredients and simmer. Serve hot with sour cream, shredded cheese and tortilla chips.

YAMS & APPLES

6 large yams
6 sliced apples

3 cups water
1 1/2 cups sugar
2 tablespoons lemon juice
1 teaspoon salt
6 tablespoons cornstarch
1 1/2 cup butter

Thicken water, sugar, lemon juice, salt and cornstarch and then add butter. Layer yams and applies in a baking dish and then cover with sauce. Bake for 30 minutes at 350 degrees.

CORN CURRY

2 cans whole kernel corn
1 cup sour cream
1/2 cup chopped green onions
1/2 cup chopped green pepper
1/2 teaspoon garlic powder (or fresh garlic)
1/2 teaspoon curry powder

Mix and cook in a frying pan. Serve warm as a side dish.

DOUBLE YOLKS

STANDING BEEF RIB ROAST WITH MUSTARD JUS

I saw this in the latest Rachel Ray magazine and knew it was a must-try. Andy's birthday dinner seemed like the perfect opportunity. We actually cut the recipe in half and used a smaller roast because Costco's standing beef rib roasts are a little pricey (but oh so tasty). And, we didn't have any brandy on hand so we used beef broth there too and it turned out just delicious.

5 cloves garlic
Salt and pepper
2 tablespoons finely chopped fresh rosemary, plus 1 rosemary sprig
1 teaspoon paprika
One 9- to 10-pound standing beef rib roast with 4 ribs.
1/4 cup dijon mustard
1/4 cup brandy
2 cups low-sodium beef broth

1. Using the flat side of a knife, mash 4 cloves garlic with 1 tablespoon salt until the mixture forms a paste. Mix in the chopped rosemary, 2 teaspoons pepper and the paprika.

2. Coat the roast with the garlic mixture and transfer fat side up to a roasting pan. Cover with plastic wrap and let stand at room temperature for 2 hours (ore refrigerate over night, then let stand at room temperature for 1 hour before roasting). Remove the plastic wrap before roasting.

3. Position a rack in the center of the oven and preheat to 450 degrees. Transfer the roasting pan and meat to the oven and cook for 20 minutes. Lower the temperature to 350 degrees and continue cooking for 1 hour. Brush the roast all over with 3 tablespoons mustard and roast until it reaches 115 degrees on an instant-read thermometer for rare, about 15 minutes more (the temperature will continue to rise). Transfer to a carving board with a well, tent loosely with foil and let the meat rest for 20 to 25 minutes.

4. Meanwhile, discard the fat in the roasting pan, leaving the drippings. Place the pan over medium-high heat, add the brandy and simmer for 3 minutes, scraping up any browned bits at the bottom of the pan. Add the beef broth and rosemary sprig. Smash the remaining garlic clove and add to the pan. Simmer for 10 minutes. Whisk in the remaining 1 tablespoon mustard; strain.

5. Carve the roast, adding any carving juices to the mustard sauce.