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direction.
    “And a very, very happy one right now,” Sadie added, causing the adults to chuckle. She was soon lost in the joys of really excellent home-cooked food.
    For the next twenty minutes, the group ate and talked and got to know each other. As soon as dinner was over, the kids disappeared outside with Paul to clean up while the three women cleared the table and stored the leftovers. Tess put the last four rolls into a zippered plastic bag for Sadie and Caro to take to the hotel to eat later. Sadie was overjoyed! Would it be rude to ask for some raspberry butter, too?
    The three women worked together like a well-oiled machine. When the kitchen was clean, Tess pulled out a half-gallon of vanilla bean ice cream and asked Caro to get a jar of hot fudge out of the fridge. Paul and the kids weren’t ready for dessert yet, so Tess, Caro, and Sadie made only three hot fudge sundaes for themselves.
    “So,” Tess said with a glint in her eye after they sat around the table again. “Are you ready to discuss the case? I have the layout for the scrapbook all worked out and ready to go—now I just need the info to fill it with.”
     

     
    Breading:
1 1/2 cups flour
1 1/2 tablespoons cornstarch
2 teaspoons salt
2 1/2 teaspoons paprika
1 1/2 teaspoons sugar
3/4 teaspoons red pepper powder
1 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
     
    Combine breading ingredients and coat 18 pieces (approximately 4 pounds) split boneless, skinless chicken breasts.
    Brown breaded chicken in skillet in 2 tablespoons vegetable oil. When browned, place chicken in 12-inch Dutch oven. Cover and cook over low heat 2 to 3 hours. Check occasionally; if contents are too dry, the pot is too hot. Do not stir. When chicken is tender, serve as desired. (Chicken may tenderize in pan for approximately 1 hour.)
    Slow cooker directions: Place 2 tablespoons vegetable oil in bottom of slow cooker before adding browned chicken. Cook 2 to 4 hours on low heat setting.
    Oven directions: Place browned chicken in 9x13-inch pan, cover with foil, and bake 1 hour at 350 degrees.
    Makes 18 servings.
     

     
1 (10.75-ounce) can condensed cream of celery soup (or any cream soup or homemade white sauce)
8 pounds potatoes, unpeeled and sliced 1/3-inch thick
3 medium onions, finely chopped
2 pounds cheddar cheese, sliced or grated
Salt, to taste
Pepper, to taste
1/2 (1-ounce) packet ranch dressing mix, blended with 2 tablespoons water (mixture should be thick, like condensed soup)
     
    Spread undiluted soup over bottom of Dutch oven. Fill oven 1/3 full with sliced potatoes. Add a layer of 1/3 of the chopped onions; sprinkle with salt & pepper. Add two more layers of potatoes, onions, salt, and pepper; top with ranch dressing mixture.
    Place over low heat about 2 hours, being careful not to let potatoes burn; stir every 30 minutes. If potatoes seem dry, the pot is too hot. If potatoes on bottom of pot burn, do not disturb them—the rest of the potatoes may still be enjoyed without tasting the burned ones.
    When potatoes are tender, cover with ½ of the cheese. When cheese is melted, stir potatoes a final time. Just before serving, add remaining cheese; allow cheese to melt and serve this delicious dish.*
    Feeds about 18 adults as a side dish.
    *When potatoes are tender, serve within 10 minutes or dish will turn mushy.
     
    Note: One-half or one-third of this recipe may be made in a slow cooker. Grease slow cooker before adding ingredients as listed. Cook 2 hours on high heat setting before adding1/2 of the cheese, stirring, and then adding additional cheese.
     

     
    The Maddox Ranch House is located in Perry, Utah.
1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk*
1/2 cup cold water
2 eggs, beaten
3 1/2 cups flour
     
    For regular yeast: In small bowl, sprinkle yeast over warm water; set aside. In separate larger bowl, combine sugar, shortening, and salt;