Potato Ham Chowder & Easy Crescent Rolls

Ingredients:

4 C. peeled and diced potatoes             

1/2 C. Diced celery

1/2 C. chopped onion

1/2 C. chopped carrots

3/4 C. diced cooked ham

4 C. water

2 T. chicken bouillon granules

1 t. black pepper

salt, to taste

5 T. butter

5 T. all purpose flour

2 C. milk

Directions:

1. Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil and reduce over medium heat until the potatoes are fork tender5 – about 10 minutes or so. Stir in the chicken bullion and pepper.

2. Melt butter over medium heat in a separate sauce pan. Whisk in flour, and cook, stirring constantly until thickened – about 1 minute. Slowly add milk as you whisk the mixture until all the milk has been added. Continue stirring over medium heat until thickened – about 5 minutes.

3. Stir the milk mixture into the stockpot and cook soup until heated through.

4. Add salt to taste. (Do this last because the ham will add a nice salty flavor – and you can decided how much is needed.)

easy crescent rolls

Ingredients:

1/2 C. warm water (110 degrees)

1/2 C. warm milk

1 egg

1/3 C. butter, softened

1/3 C. white sugar

1 t. salt

3 3/4 C. all purpose flour

1 (.25 ounce) pkg active dry yeast

1/4 C. butter, softened

Directions:

1. Place water, egg, 1/3 C. butter, sugar, salt, flour, and yeast in the pan on the bread machine in the order recommended by manufacturer. Select dough/Knead cycle and press START.

2. When finished, turn dough out onto a lightly floured surface. Divide dough in half and roll each half into a 12 inch circle. Spread 1/4 C. softened butter over the entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; Place point side down on an ungreased cookie sheet. Cover with a kitchen towel and put in a warm place. Let rise 1 hour.

3. Preheat oven to 400 degrees.

4. Bake for 10 minutes or until golden