Joann's Potato Soup

 (I had been meaning to try this soup for a while and finally got around to it, and she did a great job of tweeking this recipe, as it is wonderful!)

1 1/2 lbs. potatoes, cut small or diced

3/4 c. shredded carrots

1/2 c. celery, diced (optional)

1 onion, diced

2 cloves garlic, minced

4 c. chicken stock

1/2 c. flour

1/2 c. heavy cream

1 -2 bay leaves

celery salt

garlic salt

2 Tbsp.  parsley 

4 slices bacon,  cook it up , crumble, take out of pan and save grease

1 c. shredded cheddar cheese

 **Saute onion, garlic and carrots in bacon grease.

**Save grease

**cook potatoes, onion, garlic, carrots, celery (if used), spices, in pot with chicken broth.  

**When cooked, take out 2c. of the broth and make a roux with 3 Tbsp. butter and the flour, when cooked,  stir into the soup and add the cream.  When ready to serve, add the cheese and the bacon on top.  

**If using a crock pot, Cook on high for 3 hours or low for 6 hours.  When only 15 minutes left, remove 2 c. of the liquid and make a roux in a frying pan using the flour and 3 Tbsp. butter,  when cooked,  slowly add the 2 c. liquid and stir until thickened.  Add to crockpot, stirring until mixed in, then add cream.

** The thickness will depend on how much flour and liquid you use to make the roux.

Amish White Bread (from Allrecipes)

 (This bread is sweet but fun to make.  I usually make this one as a sacrament bread, you can cut down the sugar a bit, but it works well for sacrament bread - I usually make them into round loaves, but you can also make it into regular loaves, my daughter and I did this design for fun )  

 2 c. warm water (110 F)

2/3 c. white sugar ( can cut this down to 1/3 c. or 1/2 c)

1 1/2 Tbsp. active dry yeast

1/2 c. oil ( can use olive oil or avacado oil)

1 1/2 tsp. salt

6 c. bread flour ( I use all purpose flour)

 ** dissolve sugar in warm water in large bowl, and then stir in yeast.  Allow to proof until yeast resembles a creamy foam,  about 5 to 10 minutes.

** Mix oil and salt into the yeast.  Mix in flour 1 cup at a time.  Knead dough on lightly floured surface until smooth.  Place in a well-oiled  ( I use butter) bowl and turn dough to coat.  Cover with a damp cloth.  Allow to rise until doubled in bulk, about 1 hour

** Punch dough down.  Knead for a few minutes, and divide in half.  Shape into loaves, and place into 2 greased 9x5 inch loaf pans.  allow to rise until dough has topped the  pans by one inch, about 30 min.

** preheat oven to 350 F. 

** Bake until golden brown, about 30 min.

Ivo's Baked Beans

 (These Baked Beans are a main staple for our 4th of July!  Ivo is asked to bring them, they are his mother's recipe)

9 x 13 pan

Oven at 350 F 

8 Strips of bacon, diced

1 lrge. onion ( his mom used 2), diced

* Saute these two in frying pan until bacon is cooked, or crisp

stir in:

2 large cans pork and beans, or regular size cans

1 tsp. mustard or 1/2 tsp. dry mustard

1 c. ketchup

1/2 c. brown sugar

* put in 9x13 pan and bake for 1 hour uncovered....