Holly Magnusson

Potato Soup

Steamed Broccoli

Rolls

Ice Cream with Chocolate Ice Cream

POTATO SOUP

INGREDIENTS

3 cups chicken broth

1 cup water

8 oz cream cheese

1/4 tsp. garlic powder

1/2 tsp seasoning salt

1/2 tsp paprika

1/4 pepper

DIRECTIONS

Combine broth, potatoes, garlic and spices. boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. add cream. Heat, stirring frequently, until cheese melts.

STEAMED BROCCOLI

1/2 pound broccoli

2 Tbsp. water

DINNER ROLLS

INGREDIENTS

1 cup warm water

1 1/2 tablespoons active-dry yeast (or 2 packages)

1 teaspoon sugar

1/2 cup melted butter

1/2 cup granulated sugar

3 eggs 1 teaspoon table salt

4 cups all-purpose flour

DIRECTIONS

In a large bowl combine warm water with yeast and 1 teaspoon sugar. Set aside for 5-10 minutes.  Using your mixer with the dough hook attached, combine butter, sugar, eggs and salt. Add in the yeast mixture and mix to combine. Add flour, 1 cup at a time, mixing between each cup. When the dough starts to pull away from the sides of the bowl, you’ve added enough flour. You should need about 4 cups total, give or take a little. Place the dough on a lightly floured clean working surface and knead for a minute or two. Divide the dough into 24 each pieces, then roll each piece into a smooth round ball. Prepare a 13 x 9 inch baking dish by lightly greasing it. Place the dough balls into the pan, leaving equal space between each round ball. Cover the rolls and let them rise.