Soft Pretzels

1 pkg. dry yeast
1 1/2 cups warm water
1 Tbl. sugar
1 tsp. salt
4 - 5 cups flour
Coarse or Kosher salt
2 egg whites

Soak the yeast in the warm water. Add sugar and salt; gradually stir in flour until the dough is stiff. Knead dough until smooth.

Let dough rise until doubled or set in refrigerator to rise overnight.

Divide the dough into small pieces; roll into ropes and twist into pretzel shape. Brush with egg whites; sprinkle with salt.

Bake at 425 degrees until brown.

Batter Bread

1 c. milk
3 T. sugar
1 T. salt
2 T. butter, melted
1 c. warm water
2 pkgs. dry yeast
4 1/4 c. flour

Mix together milk, sugar, salt and butter. Pour warm water into large bowl. Stir in yeast, add milk mixture. Stir in flour, beat until well blended, about 2 minutes.

Cover and let rise in a warm place until more than doubled in bulk. This will take 30 minutes to an hour, depending on the warmth of your kitchen.

Stir batter down, continue to beat for about 1/2 minute. Spoon into a greased loaf pan. Bake at 375 degrees for about 50 minutes.

Turn out on wire rack to cool.

Makes one loaf.

Cheesy Potato Soup

1 1/2 lbs red potatoes
2 T butter
2 T flour
1 qt half-and-half
1 (8 ounce) packages Velveeta cheese, melted
white pepper
garlic powder
1/2 teaspoon hot pepper sauce
1/4 lb bacon, fried crisp
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, chopped

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes.

In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well.

Drain potatoes and add to cream mixture.

Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives.