Home-made cream of potato soup

6 servings

Ingredients

Quantity Ingredient
32 Old Fashioned crisp gingersnap cookies, crushed
2 tablespoons Sugar
1 Egg white
8 ounces Sliced ham (1 package)
1 bunch Green onions, whole
8 ounces Cream cheese, softened

Directions

brown.

Transfer to dessert plates and decorate with fruit purees.

Remove skin and bones from smoked mackerel. Mix and blend smoked mackerel, cream cheese, lemon juice, onion, celery, and horseradish.

Add salt and pepper to taste. Spread mixture on plastic wrap and form into a log. Refrigerate until firm. Combine almonds and parsley. Roll log in this mixture. Serve with crackers.

Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.

BUNS:In small bowl, combine water, yeast and sugar. Stir until dissolved. Set

aside. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add

flour and knead until smooth, adding "sprinkles" of flour as needed to control

stickiness. Once the dough is no longer sticky and is soft and silky feeling

(like as baby's behind), the dough is ready. Place in very large greased bowl.

Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 45 minutes). On a lightly floured surface, roll out to a 34"

x 21" rectangle. Spread 1 cup of melted butter over surface.

CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface. Roll up very tightly.

With a knife, put a

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