Potato Rolls

1 1/2 C. Mashed Potatoes
1 C. Butter
1 C. Sugar
4 1/2 tsp. Salt
1 1/2 C. Warm Water
1 1/2 C. Warm Milk
3 Eggs
3 Packs dry yeast ( I prefer Saf-Instant yeast, it rises faster)
9 3/4 C. Flour

On stovetop or microwave heat Milk & Water until warm. Mix in butter until melted.
In mixer add Sugar, Salt and Mashed Potatoes. Blend in water/butter mixture. Add eggs.

In separate bowl, dissolve Yeast in 1/2 C. warm water. Add to mixer. Slowly sift in flour until dough pulls away from sides of bowl and becomes slightly rubbery. (be careful not to over-mix) Knead in any remaining flour. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place until double in size.
Put dough on a floured surface (or use oil spray on hands and surface). Shape rolls as desired. Place on greased trays and cover to let rise until doubled in size. Bake at 400 degrees for 10-15 minutes until golden brown.

Bratwurst & Lentil Soup (Slow Cooker)

1 lb Lentils, rinsed & drained
2 medium Onions, chopped
2 Carrots, chopped
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 small dried hot chile, crushed (optional)
1 tsp. Rosemary
1/4 tsp. Pepper
2 (14 1/2 oz) cans Beef Broth
4-6 Knackwurst or Bratwurst Sausages, sliced

Make the Meal:
Combine all ingredients in slow cooker and cook on low 7-8 hours.
  Enjoy!

Ham & Potato Soup

3 1/2 C. Potatoes, peeled & Diced
1/3 C. Celery, diced
1/3 C. Onion, finely chopped
5 C. Water
2 Tbs. Chicken Bullion Granules
1/2 tps. Salt (to taste)
1 tsp. Pepper (to taste)


CREAM SAUCE:
5 Tbs. Butter
5 Tbs. Flour
2 C. Milk

Cooking Instructions:
Combine first 5 ingredients in stockpot. Bring to boil and then cook 10-15 minutes.
Stir in the Chicken Bullion, Salt & Pepper.

In separate saucepan, melt butter over medium heat.
Whisk in flour with fork and cook stirring constantly until thick. Slowly stir in milk. Continue to stir constantly until thick and creamy (5-10 min).
Add cream sauce to stockpot and simmer until ready to serve.


 Enjoy!