Recipes:

Baked Potato Soup

4 Large Potatoes

2/3 Cup Butter or Margarine

2/3 Cup Flour

1-1/2 Quarts Milk

Salt and Pepper

4 Green Onions

1 Cup Sour Cream

2 Cups Morning Star Stripples, Crumbled

5 ounces grated Cheddar Cheese

 

Heat oven to 350 degrees and bake the potatoes until tender.  Melt butter in a medium saucepan.  Slowly blend in flour with a wire whisk until thoroughly blended.   Gradually add milk to the butter-flour mixture, whisking constantly.  Whisk in salt and pepper and simmer over low heat, stirring constantly.  Cut potatoes in half, scoop out the meat and set aside.  Chop half the potato peels and discard the remainder.  When milk mixture is very hot, whisk in potato.  Add green onion and potato peels.  Whisk well, add sour cream and crumbled Stripples.  Heat thoroughly.  Add cheese a little at a time until it is all melted in.  Serve with crusty French Bread and fresh butter.

 

 

Chicken Noodle Soup

 

1 cup chopped onion

2 tablespoons oil

8 cups water

3 potatoes, diced

3 to 4 carrots, sliced

1 can Fri Chick, diced with juice

2 tablespoons McKay's Chicken Style seasoning

2 teaspoons dried parsley

1/2 tablespoon salt

1 bay leaf

1 cup egg noodles, uncooked

 

In a large kettle, sauté onion in oil.  Add rest of ingredients except egg noodles.  Cook until vegatables are very tender.  Add egg noodles.  Cook until noodles are done.

 

 

Chili Noodle Soup

 

2  15 ounce cans stewed tomatoes, blended

1 quart water

1 can Worthington Chili

1 large onion, minced

1 tablespoon oil

2 eggs

3 bay leaves

1 tablespoon McKay's Chicken Style Seasoning

Garlic salt to taste

2 cups dry noodles

 

Place tomatoes, water and chili in kettle; heat to boiling point.  Sauté onion in oil and add eggs, scramble until lightly browned.  Combine egg mixture with chili.  Add bay leaves and seasoning.  Bring to a boil and add dry noodles.  Simmer for 45 minutes.

 

 

Split Pea Soup

 

1 cup split peas

1-1/2 quarts water

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup carrots, diced

1/2 teaspoon salt

1/2 teaspoon sweet basil

1 tablespoon McKay's Chicken Style Seasoning

 

Combine ingredients and cook until tender.  Put through colander or blenderize.

 

 

The bread recipes are for a 2 pound bread machine.  Remember reduce the amount of yeast for high altitude.

 

Garlic-Herb Bread

 

1-1/2 cups water

4 teaspoons margarine or butter, softened

2 cloves garlic, minced

4 cups Bread Flour

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon dried rosemary leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil leaves

1-3/4 teaspoons regular active dry yeast

 

 

Roasted Red Pepper-Cheese Bread

 

1 cup water

1/2 cup chopped roasted red bell peppers

4 teaspoons margarine or butter, softened

2 cloves garlic, minced

4 cups bread flour

1/3 cup grated Parmesan cheese

2 tablespoons sugar

2 teaspoons salt

2 teaspoons dried basil leaves

1-3/4 teaspoons regular active dry yeast

 

 

Wheat Dinner Rolls

 

1 cup water

2 tablespoons margarine or butter, softened

1 egg

2-1/4 cups bread flour

1 cup whole wheat flour

1/4 cup sugar

1 teaspoon salt

3 teaspoons regular active dry yeast

 

Run your bread machine on dough cycle. Spray a 9x12 cake pan with cooking spray.  Divide dough into 24 pieces.  Shape each piece into a ball and place in the pan.  Cover and let rise until double. 

 

Heat oven to 350 degrees and bake for 15 to 20 minutes or until golden brown.