Baked (or Boiled) Potato Soup

Bake 16 oz. potatoes, scoop out potatoes, or peel, chop and boil till tender.
Cook 1 small chopped onion in 1/3 c. butter
Stir in:
1/3 c. flour
1/2 t. salt
1/4 t. pepper
Add:
4 c. milk (all at once), cook till thick and bubbly
Add potato pulp and 1/2 c. American cheese shredded. Stir till cheese melts.
Garnish with green onion, bacon, shredded cheese.
Makes: 6 Servings

Adapted from Better Homes and Gardens Soups and Stews, Cooking for Today, pg. 110

Seven- Layer Cookies

Melt in 9 X 13 " pan:
1 stick butter
Add, and mix and spread to the edges:
1 c. graham cracker crumbs ( I use 1 sleeve)
Sprinkle on spreading to the edges:
1 c. chocolate chips
1 c. butterscotch chips
Drizzle:
1 can (15 oz) sweetened condensed milk
Sprinkle and press into milk: 1 c. chopped walnuts

Bake at 350 for 30 minutes Cool and Cut

Forty Two and a Half Minute Yeast Rolls

Stir until smooth:
1 T. yeast
3/4 c. warm water
2 T. sugar
2 T. oil
1/2 t. salt
1 egg
1 c. flour
Cover bowl with cloth and place on oven rack over a bowl of hot water. Let rise 15 minutes. Stir down batter and add:
1 1/2 c. flour
Knead for 3 minutes, adding 1/4 c. flour, if still sticky. Divide into 16 pieces and place on greased cookie sheet. Place over hot water for 25 minutes. Bake at 400 for 15 minutes.

Adapted from American West Cookin', Bob Kerby's Longhorn Studio