Potato Cheese Soup

BRING to a boil:
4 cups Water
2 tsp chicken bouillon

STIR in until smooth:
1 cup Potato Pearls/Flakes

ADD:
1 ½ cups Cheddar cheese, grated

STIR until melted.
THIN with an additional cup of water, if desired.

Sweet Yeast Rolls

MIX:
1/3 cup Honey
6 Tbsp Sugar
2 Tbsp Instant Potato Flakes
1 cup Water, room temperature
½ tsp Salt
¼ cup Butter

MIX until yeast is dissolved:
2 ¼ tsp dry active yeast
¾ cup water

ADD the yeast mixture into the batter mixture.
SLOWLY ADD:
3 ½ - 4 cups flour to mixture.

MIX well.
NEAD dough so that it forms into a smooth ball.
GREASE a large bowl and place the dough inside.
COVER with plastic wrap.
WAIT for dough to double in size. (This may take 3-4 hours.)
PUNCH the dough down and
KNEAD it a few times

ROLL the dough into small balls.
PLACE 3 small balls into each spot on a muffin rack forming a clover-like roll.

BAKE:
10-15 minutes at 350 degrees.
YIELD: 24 rolls.

TOP with cinnamon butter:
WHIP together:
softened butter
brown sugar
cinnamon

Crunchy Potato Bake

WHIP until smooth:
½ cup instant nonfat dry milk
1/3 cup Water

MIX in:
2 cups Mashed Potatoes
1 Egg, well beaten
¼ cup Onion, finely chopped
1 teaspoon Salt
Dash of Pepper

BEAT until fluffy.
PLACE in a greased 1 quart baking dish.

MIX:
½ cup Parmesan cheese
3 Tablespoons Butter
1 cup Corn Flakes, crushed

SPREAD corn flake mixture over top of potatoes.
BAKE at 375 degrees for 20 – 25 minutes.
Yield: 4-6 servings