Potato Rolls

Makes around 20 rolls, depending on size.

Ingredients:

4 to 5 c. all-purpose flour
1 pkg. active dry yeast (2 1/4 t.)
1 c. milk
1/4 c. water
1/4 c. sugar
1/4 c. shortening
1 1/2 t. salt
1 beaten egg
1/2 c. mashed potato*

* Peel and quarter one medium potato. Cook in a small amount of boiling salted water until tender; drain. Mash with a potato masher or beat with an electrical mixer. Measure out 1/2 cup ; set aside.

Combine two cups flour and the yeast. Heat and stir milk, water, shortening, sugar, and salt just until warm; add to flour mixture along with egg and mashed potato. Beat until combined. Stir in as much flour as you can .

Turn dough out onto a lightly floured surface. Knead in enough flour to make a moderatley stiff dought that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about one hour).

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for ten minutes. Meanwhile, lightly grease a baking sheet. Roll dough into 2 1/2 " balls, and place on the baking sheet. Cover; let rise in a warm place until nearly doubled.

Bake in a 400* oven for 10 to 12 minutes or until golden brown. Remove rolls from baking sheet and butter if desired.

~Britta

Easy Peach Cobbler

Easy Peach Cobbler

4 lb. peeled and sliced peaches

1 1/2 boxes dry yellow cake mix

1 1/2 sticks butter

To peel the peaches, boil water and place peaches in water for 1 minute. Take out with tongs and and let them cool until they are handleable. Then, the skin comes off easily. Slice. Take the peeled and sliced peaches and put them in a 9x13 pan. Pour dry yellow cake mix over top and dot with butter. Cook for 45 minutes on 350* or until golden.

Stuffed Peppers

Serves around 6, depending on serving size

Ingredients:

6-8 medium-sized green peppers
3 cups uncooked brown rice
4-6 cups of water
1/2 large onion
1 can diced tomatoes
1/2 cup cubed velveeta cheese (more or less to taste)
Colby and monterey jack cheese (optional)

1. Core green peppers, and place in a pan of boiling water. Let boil until peppers are easy to poke with a fork.

2. Meanwhile, cut up the onion, and place in a pan along with the brown rice, and 4-6 cups of water and let boil. (You will need to keep an eye on the rice, if it needs more water while it is boiling, add more) When the rice becomes tender, remove from heat and add the diced tomatoes and velveeta cheese, stirring until cheese is melted. Preheat oven to 375* F.

3. Once the peppers are done boiling, drain the water and place them in a baking dish. Spoon rice mixture into the holes of the green peppers. Spoon any remaining rice into the baking dish. Colby and monterey Jack cheese can be sprinkled over the rice and peppers.

4. Bake for 15-20 minutes, or until hot.

This is a relatively easy supper dish to make.

~Britta