Monday, January 11, 2010

Cheesy Mashed Potato Soup and French Bread

Cheesy Mashed Potato Soup

3 tsp. Chicken Bouillon
1 tsp. Salt
2 C. Water
3 Carrots
3 Stalks of Celery
3 Scallions

Bring water, salt and bouillon to a boil, add vegetables until soft.

2 C. Mashed Potatoes
1 - 2 C. Ham

Whisk 2 Tbs. of flour into 2 1/2 C. Milk and add to the soup when Potatoes are all incorporated.

Bring soup to a simmer then take off heat and add:

2 C. Grated Cheese

French Bread

1/2 C. Water
2 Tbs. Yeast
2 C. Hot Water
3 Tbs. Sugar
1 Tbs. Salt
1/3 C. Shortening
6 C. Flour

Dissolve yeast in warm water. In a large mixing bowl combine hot water, sugar, salt and shortening and allow to stand until lukewarm. Add yeast and 3 C. Flour. Beat until smooth and well blended. Add remaining flour to make a soft dough that can still be mixed with a spoon. Allow to rest 10 min. Stir batter down. Rest again. Repeat 5 times.

Form dough into balls for bread bowls or shape into 2 loafs. Let it rise for 30 min. Bake at 400 for 35 min. or until done.
Megan Murdoch

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