DELPHOS — The recipe Sue Clark shares today doesn’t really have a name.“We call them rye thingies,” she said, laughing. “Everybody knows what the rye thingies are.”The recipe for this party appetizer has roots in her husband’s family. It came from his mother, that much they know, and she likely received it from a friend. (Who knows? It may even have been a promo recipe from Velveeta.)But one thing Clark knows is that everyone loves them. It’s not a get-together unless the rye thingies are on the table.She enjoys the recipe not just because it’s a family favorite. She also enjoys how simple they are to make. A giant batch can be whipped up in no time at all. Once they’re assembled, you can freeze them at that point. Once ready to serve, just pop a few on a baking sheet and warm them up in the oven. “It’s got a little bit of kick to it because it’s got a little bit of red pepper,” said Clark, admitting she’s been known to warm up a few for herself for a quick lunch. Just put two halves together, and you’ve got a perfect little sandwich.Clark enjoys cooking. This past Christmas season, she made almost 10 different types of Chex Mix and brought it to her work at the Lima Public Library. She learned to cook with her mother, and one of her favorite activities is to teach her granddaughter to cook.“My granddaughter loves to come over and do stuff with me,” she said. “And I let her do it.”Have a suggestion for who should be featured in this spot? Email email@example.com.