Breadsticks
1 T yeast
1 1/2 c warm water
2 T sugar
1/2 t salt
3 c flour (you may need up to 1 c more)
1 cube melted butter
Parmesan cheese
garlic salt
sesame seeds
cinnamon sugar
Dissolve yeast in warm water. (Hot tap water works.) Add sugar, salt,
& flour. Mix together & knead for 3 minutes. Let dough rise
for 10 minutes. Roll out large rectangle, about the size of a cookie
sheet & about 1/2" thick. Or you can pinch off small pieces &
make a snake of dough. Melt butter & pour on cookie sheet (or melt
butter in the oven on the cookie sheet as it preheats.) Cut dough in
strips, (A pizza cutter works great!) roll in butter, & put on
cookie sheet. (For slightly crispier breadsticks, use 2 cookie sheets
with half a cube of butter melted on each.) Sprinkle with Parmesan
cheese, sesame seeds, or garlic salt. For a sweet variation, sprinkle
with a cinnamon sugar mixture. Let rise about 10 minutes. Bake at 375
for about 20 minutes or until light brown. Makes about 2 dozen, if
small.
Sunday, April 22, 2012
Potato Soup
Potato Soup
4-6 cups water or chicken broth
4-6 bouillon cubes (depending on how much water you use)
1 c shredded carrots (sometimes I use dehydrated)
3-4 medium size potatoes, peeled & shredded
1/4 c or more of diced ham (sometimes I use real bacon bits)
1/4 t salt
1/2 small onion, diced or a dash of onion salt
1/4 t Bon Appetit, to taste (this is the "secret" ingredient that pulls it all together)
1 t celery flakes (sometimes I use dehydrated celery)
Bring all to a boil, then reduce to simmer for about 20 minutes.
In another pan make the roux:
6 T butter or margarine
6 T flour
2 c milk
3/4 c (1 small can) evaporated milk
Melt butter, whisk in flour, cook for a few minutes to get rid of the "flour" taste. (It will start to smell a little nutty.) Slowly add milk & stir until thickened. Stir in evaporated milk. Combine with first mixture. Garnish each bowl with shredded or chunked cheddar cheese & serve with breadsticks.
Sometimes I cook the base in the crock-pot all day & then add the roux before serving.
4-6 cups water or chicken broth
4-6 bouillon cubes (depending on how much water you use)
1 c shredded carrots (sometimes I use dehydrated)
3-4 medium size potatoes, peeled & shredded
1/4 c or more of diced ham (sometimes I use real bacon bits)
1/4 t salt
1/2 small onion, diced or a dash of onion salt
1/4 t Bon Appetit, to taste (this is the "secret" ingredient that pulls it all together)
1 t celery flakes (sometimes I use dehydrated celery)
Bring all to a boil, then reduce to simmer for about 20 minutes.
In another pan make the roux:
6 T butter or margarine
6 T flour
2 c milk
3/4 c (1 small can) evaporated milk
Melt butter, whisk in flour, cook for a few minutes to get rid of the "flour" taste. (It will start to smell a little nutty.) Slowly add milk & stir until thickened. Stir in evaporated milk. Combine with first mixture. Garnish each bowl with shredded or chunked cheddar cheese & serve with breadsticks.
Sometimes I cook the base in the crock-pot all day & then add the roux before serving.
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