Broccoli Cheese Soup and Rolls

Broccoli Soup:

1 Cup onion, chopped fine

1 cup celery, diced

2 cups potatoes, diced

3/4 cups butter (real butter makes it soooooo much better)

3/4 cup flour

1 quart half & half

1 1/2 tsp. salt

pinch of pepper

1/2 tsp. sugar

1 jar cheese whiz

Put all vegetables in a large sauce pan. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender (about 20 minutes). Melt butter, add flour and blend and cook a minute or two. Add cream and cook and stir until smooth and thick, using wire whisk to blend. Add undrained vegetables and heat through. Add cooked broccoli and cheese whiz and stir til combined. I usually put the cheese whiz in the microwave for about 30 seconds just to loosen it up a little.

*This is actually my sisters clam chowder recipe tweaked into broccoli cheese. For clam chowder, add clams and clam juice with vegetables and leave out the broccoli and cheese whiz.

*Also, I always grate my vegetables in my kitchen aid. I don't like onion or celery chunks so I like everything grated.

Hot Rolls

2 yeast cakes, dissolve in water

1 cup warm water

4 eggs, well beaten

1/2 cup butter or margerine, melted in milk

6 cups flour (or a little more)

1 1/2 tsp. salt

4 Tbsp. sugar

Add yeast to warm water and let dissolve. Scald milk then pour it over butter in mixing bowl and mix on low speed to melt. Add salt and sugar, then add eggs and mix well. Add water and dissolved yeast and mix well. Then add flour one cup at a time mixing well between. Leave dough soft and slightly sticky. Cover and let rise until double in size. Shape into rolls and brush tops with milk. Let rise for another 45 minutes or until rolls are ready. Bake at 425 degrees for 10-15 minutes.

*this recipe came from Kim's grandma!