Saturday, January 24, 2009

Mountain's Echo
by Debbie Gould

Now available in print as well as ebook format!

Maggie and Jake had a past ten years ago that neither wanted to ever revisit. But when Maggie's brother, Scott, is severely wounded, Jake has to call Maggie for help.

After a ten year absence, Maggie and Jake are thrown together again in an intense struggle to save not only her brother, but themselves, as the men after Jake and Scott are closing in.

The two must find a way to work through the betrayal of the past and work together to save their future. Will betrayal be a thing of the past or part of the future?

Available from Red Rose Publishing.

Get ready for Sunday dinner with these winning entries:

From Angela Stubbs:
    Roast lamb with roast potatoes and gravy, Yorkshire pudding, with pears and ice cream for desert.
  • Add a little cooking oil and cover in foil

  • Cooking time: 20 minutes per pound plus an additional 20 minutes.

  • Peel and chop the potatoes for mashing.

  • Peel and chop the swede and the carrots.

  • Shell the peas.

  • Put the vegetables on 40 minutes before the meat is ready.

  • Prepare Yorkshire pudding and gravy.

From Beth Quigley-Ward:
    Stew and dumplings.
  • Brown at least a pound of stew meat (if desired).
  • In a Dutch oven, combine 4 cups of water, meat, carrots, 3 or 4 potatoes, packet of Lipton onion soup, dash of allspice, dash of paprika, salt and pepper. (The amount of allspice and paprika would depend on your taste.)

  • Cook for 1 to 1 1/2 hours. (You might need to add more water toward the end of the cooking time.)

  • About 10 to 15 minutes before stew is done make dumpling using 2-1/2 cups bisquick and 2/3 cups milk. (Mix until soft dough forms.) Drop by spoonfuls on top of stew. (Do not drop directly into liquid.) Cook uncovered on low 10 minutes. Cover and cook 10 minutes more.

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