Wednesday, September 28, 2016

Cheesy Ham and Potato Soup

I had half a small Ham in the freezer and it was a little chilly, so I decided to make soup!  I really love Ham and have never made a Ham and Potato Soup before.  I have some not so fond memories of my Mom making it and it was essentially potato water.

Since I have never made it before, I took a look around the Interwebs at a few recipes and made up my own.

I had some homemade Potato Rolls from the weekend, and it paired perfectly well with my Soup. What can make it better?  Cheese!


1 tbl olive oil
4 russet potatoes, peeled and diced
2 cups of ham cubed (be sure and dry the ham cubes off with a paper towel)
1/2 small bag of instant mashed potatoes (4 ounce bag)
1 can fat free evaporated milk
3 cups water
2 chicken bouillon cubes
1/2 tsp white pepper
1/2 tsp celery salt
salt to taste

shredded sharp cheddar
diced scallions

Directions:

Place your soup pot on the stove, add olive oil, let get the pan get very hot, toss in your ham chunks, and let them sear for a few minutes, to get a little color and flavor, stir around a few times.

Reduce head and add your potatoes and water.

Bring to a boil and turn down to simmer, add your spices and let cook, stirring occasionally.

Once you can put a fork in the potatoes and they are nearly done, add your can of evaporated milk and the potato flakes, stir well.  Continue to simmer on low till the potatoes finish cooking and are easily pierced with a knife.

At this point you can use an immersion blender or potato masher and break things up a bit or leave the potatoes whole.

Serve with a bit of shredded cheese on top and scallions.

NOTE: If you aren't planning on eating it right away, cool it down and get it in the fridge, so the cooking process stops.

Wednesday, September 14, 2016

Potato Rolls



We were Barbecuing a Pork Roast and I wanted some bread with dinner, so I decided to whip up a batch of Potato Rolls.  This recipe is delicious and so easy!

3-1/2 to 4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
1/4 cup butter, melted
1/4 cup mashed potato flakes
2 eggs

In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside.

In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes.

Cover and let stand for 10 minutes.

Divide dough into 12 pieces; shape each into a ball.

Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes.

Lightly beat remaining egg; brush over rolls.

Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. dozen.

Moist Turkey Meatloaf

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