Monday, December 28, 2009

Cheesy Potatoes and Rolls

My husbands family has a tradition of having ham, cheesy potatoes and rolls for Christmas dinner. Now it's our tradition too. These recipes are my mother-in-laws and they are delicious!

60 Minute Rolls (makes 2 dozen)

3 ½ to 4 ½ c. flour

3 T. sugar

1 t. salt

2 pkgs. Yeast (or 2 tablespoons)

1 c. milk

½ c. water

¼ c. margarine or butter

In a large bowl thoroughly mix 1 ½ c. flour, sugar, salt, and undissolved yeast. Combine milk, water, and margarine or butter in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees F.). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ c. flour and beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; place bowl in pan of water at about 98 degrees F. Let rise 15 minutes. (If you are not in a hurry, you can skip this step and just let it rise about 45 minutes or so on its own). Turn dough out onto floured board. Divide in half and shape into whatever shapes you want and put on greased pans. Cover; let rise in warm place, free from draft about 15 minutes. Bake at 400 about 12 minutes or until done. Brush with melted butter, remove from baking sheets, and cool on wire racks.

Au Gratin Potatoes

Boil 6-8 medium potatoes—cool, peel and cube.

Mix together the following:

1 ½ cups shredded cheddar cheese

¼ c. chives or finely minced onion tops (optional)

1 cube margarine or butter

1 pint sour cream

1 can cream of chicken soup

Heat until cheese melts and fold into potatoes. Bake at 350 degrees for 30-40 minutes until bubbly.

(Sometimes I cut the margarine in half and use real sour cream (not low fat or non-fat)) I think the real sour cream is better for this recipe.

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