Tuesday evening I had visitors. My plan was to stay home and listen to the football games on the radio. I’m certainly glad of that decision realizing what the weather was. Just before halftime I saw someone sneak into the garage from the kitchen. I surely didn’t know what they were doing. About then Paul made his appearance and needed to use the dryer as their clothes were really soaked while they watched the game in the rain and walked the block to my house. We found some sweatpants and sweatshirts to put on while their clothes were drying then we decided their shoes were probably quite soaked also. The shoes were put over the hot air vents and we turned up the heat to 80º. They were quite appreciative to have warm dry clothes to wear on their way back to Brookings. I wonder if the rice krispy bars and candy made it back to their dorm.
Now that cooler weather seems to be the norm of the days we often think a bowl of soup would certainly be comforting for a meal. We always to turn to warmth when we need comfort whether it be an electric blanket warming the bed before we get in or a down coat when the wind is blowing and we need to go somewhere or a hug from a dear one. Such is a bowl of soup. I prefer my soup to be thick filled with lots of vegetables and meat. One time on the farm we had a visitor and invited her to share bean soup with us. It didn’t take long for her to make up her mind to stay a few minutes longer. She remarked the soup was more like stew than soup and she really relished it. Another time we also had drop in visitors and invited them for potato soup with sliced hot dogs in it. It was quite apparent to me that they thought we should have served them something more than soup and certainly not hot dogs. They never came back nor did we expect them to as they lived a distance from here. Sometimes I add some prepackaged soup mix to homemade soup as they often use spices and herbs I don’t have on hand. Once we were in the Cities for a conference and they had fish soup on the menu. Those of us from southwest Minnesota decided we at least needed to try it so we shared a bowl. I don’t remember if we liked it or not but I haven’t tried it since. I like chili with several kinds of beans and plenty ground meat, potato soup with cheese and ham, occasionally a bowl of pea soup (a real Dutch treat), and thick vegetable soup again with a lot of soup bone meat. We probably were a little spoiled as to the amount of meat to add when we butchered our own animals and didn’t have to buy the meat. One Christmas as few years ago we decided to have soup instead of the usual meal. Needless to say it went over quite well and although we had several kinds there was very little leftover. I suppose most had had several large meals already with other friends and relatives.
Cheddar Chowder
2 cups water White Sauce:
2 cups diced potatoes 1/4 cup butter
1/2 cup diced carrots 1/4 cup flour
1/2 cup diced celery 2 cups milk
1/4 cup chopped onion 2 cups cheddar cheese, grated
l teaspoon salt l cup cubed ham
1/4 teaspoon pepper
Combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle. Boil 10-12 minutes. Do not drain. Meanwhile, in small saucepan, make white sauce by melting the butter. Add flour and stir until smooth (about l minute). Slowly add milk, cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have not been drained. Heat through. Yield: 6 servings.
Sour Cream Yeast Rolls
2 1/2 cups to 3 cups all-purpose flour
2 tablespoons sugar
l package (1/4 ounce) active dry yeast
l teaspoon salt
l cup (8 ounces) sour cream
3/4 cup water
3 tablespoons butter, divided
l egg
Combine 1 1/2 cups flour, sugar, yeast and salt. Heat the sour cream, water and 2 tablespoons butter until warm, add to the dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 9 x 13 inch pan. Cover and let rise until doubled. Bake at 375º for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Oatmeal Apple Raisin Muffins
l egg l cup quick oatmeal
3/4 cup milk 1/3 cup sugar
l cup raisins 3 teaspoons baking powder
l chopped apple l teaspoon salt
1/2 cup oil l teaspoon nutmeg
1 cup all purpose flour 2 teaspoons cinnamon
Beat egg; stir in remaining ingredients, mix just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400º for 15 to 20 minutes. Serve cool or piping hot with butter.
