Jessica Butcher

Garden Chowder

Bread Twists

Snickers Apple Salad

Garden Chowder 

¼ cup chopped green pepper

¼ cup chopped onion

2 Tbsp. butter

½ cups each diced potato, celery, cauliflower, carrot and broccoli

1 ½cups water

1 ½ tsp. chicken bouillon granules

½ tsp. salt

¼ cup flour

1 cup milk

1 ½ cups (6 oz.) shredded cheddar cheese

   1.     In a soup pot, cook green pepper and onion in butter until tender.  

   2.     Add vegetables, water, bouillon, and salt.  Bring to a boil.   Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.

   3.     Combine flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  

   4.      Remove from heat and stir in cheese until melted.

Bread Twists
1½ cups warm water

2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour

1 tsp Salt

¼ cup melted butter

½ teaspoon salt (mix together and brush on after baked)

Preheat oven to 400 degrees.

1.  Mix warm water, sugar and yeast together.  Let that sit for 5 minutes.  

2.  Add flour and salt to the water, sugar, and yeast.  Mix this until smooth and let it    raise for 10 minutes.  

3.  On a floured surface, roll your dough out about 1/2 inch thick.  

4.  Cut in long strips

5.  Roll the strips in your hands to look like ropes then twist to look like a bread stick   

6.  Place them on greased baking sheet and allow them to rise for another 10 minutes.

7.  Bake for 15-20 minutes. 

8.  Brush butter on

   Snickers Apple Salad

     1½ cups cold milk

     1 pkg. (¾ oz.) instant vanilla pudding mix

     1 carton (8 oz.) frozen whipped topping, thawed

     3 large apple, chopped

     3 snickers candy bar, cut into ½ inch pieces. 

  

   1.     Whisk together milk and pudding in a large bowl for 2 min.

   2.     Let stand for 2 min.

   3.     Fold in whipped topping.

   4.     Fold in apples and candy bar.

   5.     Refrigerate until serving.