Baked Potato Soup
3 large baking potatoes, cleaned
3 tablespoons thinly sliced green onions
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Freshly ground black pepper to taste
4 cups milk
1/2 cup shredded cheddar cheese
Topping:
3 tablespoons thinly sliced green onions
4 slices bacon, cooked until crisp, crumbled
1/4 cup shredded cheddar cheese
Pat potatoes dry and pierce with a fork. Bake at 425º for 40-60 minutes until tender. (While potatoes are cooking, you can proceed with much of the recipe that follows). Let cool. Cut potatoes in half lengthwise, then gently scoop out pulp of each potato. Discard skins.
In large saucepan over medium -low heat, cook green onions in butter until tender. Stir in flour, salt and pepper. Add milk, all at once. Cook stirring until thickened and bubbly. Cook and stir one minute longer. Fold in potato pulp and cheese. Stir until cheese melts.
To serve, garnish each serving with sliced green onions, bacon and cheese. Servings: 6
Yummy Spring Cake
1 box butter or yellow cake mix (dry)
1 (11 oz.) can mandarin oranges, don’t drain
1/2 cup oil
4 eggs
1 (8 oz.) carton Cool whip
1 (8 oz.) can crushed pineapple, don’t drain
1 small box vanilla instant pudding
Mix cake mix, oranges, oil and eggs. Pour into greased and floured 9 x 13 inch cake pan, or 3 layer pans. Bake at 350º for 30 to 35 minutes for 9 x 13 pan or 25 minutes for layer pans. Cool.
Topping: Mix Cool Whip, pineapple and pudding together; spread on cake, or between layers.
Buttery Herb Loaves
Dough:
4 to 5 cups all-purpose flour
1 package active dry yeast
1/4 cup sugar
1 teaspoon salt
1 1/4 cups 2% milk
1/3 cup butter, cubed
2 eggs
Topping:
1 garlic clove, minced
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon caraway seeds
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120º-130º. Add to dry ingredients; beat just until moistened. Add eggs; heat until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15×9 inch rectangle. Spread filling over each to within 1/2 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. Place seam side down in two greased 9×5 inch loaf pans. Cover and let rise in a warm place until doubled. about 30 minutes.
Bake at 350º for 20-25 minutes or until loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. 2 loaves (16 slices each)
Happy cooking!
