Dinner Rolls

1 pkg (2-1/4t) yeast dissolved in 1/3 water
1 C milk
3 T sugar
1 t salt
1/2 C butter
1 egg
3 C flour

To yeast add 1 T of the sugar, milk and softened butter, egg and stir. Blend in 1-1/2 c four to which sugar and salt have been added. Blend well, add more flour if necessary but keep the dough very soft. Let stand 20 min. covered with cloth. Knead briskly for 3 to 5 min. Let stand for 10-15 min. Roll into a circle about a 1/2 thick. brush with melted butter. Cut into 16 pie shaped wedges and roll up each from wide end to narrow end. Place on greased cookie sheet. Let tise until double, about 1 hour. Bake at 425 for 1o min.

Kara’s Pork Roast

1 pork roast about 2-3 lbs
2 cups salsa
1 cup of brown sugar

Cook in Crock Pot on High for 6 hours

Vegetarian Chili

2 cans Kidney Beans or Pinto Beans
1 15 oz can Crushed Tomatoes
2 cups chopped onion
2 cups chopped green and red peppers
1 cup chopped celery
4 garlic cloves chopped

Sauté onions and garlic in a little olive oil and add the rest of the vegetables, except tomatoes. Add the following spices
1 Tbs. Chili Powder
½ tsp. dry mustard
½ tsp cumin
¼ tsp celery seed

After the vegetables have absorbed the spices, add the beans and the tomatoes.

Sister Hinckley’s Clam Chowder

1 lb fried bacon crumbled
2 large potatoes cooked and diced and drained
1 can cream of celery soup
1can clams (I use Crown Prince Baby Clams 28 oz) but we like clams
Do not drain clams

Mary’s Tomato soup

1 can (28 oz) of diced tomatoes do not drain
1-cup chicken broth
¼ cup butter
1 Tbs. chopped onion
1/8 tsp. baking soda
2 cups heavy cream

Combine the first six ingredients. Heat. Blend to puree tomatoes and onion. Cover and simmer. Add cream just before serving. Heat gently. Yield is 8 servings.

Creamy Curry Chicken Soup

2 T olive oil
1 small onion, chopped
1 1/2 cup carrots, peeled, cut into 1/2-inch cubes
1 cup chopped celery
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken, cut into 1/2-inch cubes

Heat oil in heavy large pot over medium heat. Add Chicken and cook til done remove and set aside. Add onions celery and carrots. Cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices and flour; stir 2 minutes. Add broth, chicken and cook til carrots are tender. Add 1 cup of cream and salt and pepper to taste.

Chicken Taco and Corn Soup

2 C shredded cooked chicken
11 oz. can of corn
10 oz. can of cream of potato soup
4 oz. can of diced green chilies
1 pkg taco seasoning mix
3 C chicken broth
Heat all together

Stir in 1 c cheddar cheese