Bridgett’s Pink Stuff

Of all the dishes a person could request for holidays, this was Bridgett’s request. It originally had a name, but since this is the name we recognized it by for 40 years, this one stuck.

1 pkg. jello family pack (whatever flavor you like…I like wild strawberry)
2 cups boiling water
3 cups miniature marshmallows
1 8-oz. pkg cream cheese
1 1/2 cups cold water
Small container Cool Whip
1/2 cup chopped pecans from Tifton
1 medium size can crushed pineapple, drained

Empty jello into large bowl.
Add boiling water and stir.
Add marshmallows and stir until melted.
Melt cream cheese or cut into small pieces and stir into mixture.
Add cold water and mix well
Add cool whip and beat with mixture until smooth.
Let mixture sit until it starts to jell, then add pecans and pineapple.

Pour mixture into mold and refrigerate until firm. Let Bridgett get all she wants first.

Potato Soup

6 cups cut up potatoes
1/2 cup celery, sliced
1 cup chopped onion
2 chicken bouillon cubes

Cover with water. Boil until tender.

Melt 1 stick of butter. Add 1/4 cup flour while melting, stirring until lumps are gone. add to potato mixture.

Add 3 cups milk.

Cut 8 oz. Pkg. of cream cheese into small cubes. Add to Potato mixture.
Let simmer. Watch or it will burn. Just before serving, I use the immersible blender to make it perfectly smooth for Dad.
NOTE TO BRIDGETT. Don’t cut yourself when you cut the potatoes…

Good Bread

My go-to bread when I just want good bread. Can also be good for sandwiches, if it lasts that long.

Good Bread

3 cups bread flour

1 cup quick oats (or ¾ cup oats and ¼ cup wheat germ)
NOTE: if using old-fashioned, use about 3/4 cup total

1 ½ tsp. salt

¼ cup brown sugar, honey, or molasses

1 packet dry active yeast
NOTE: If you what to proof your yeast, use 1/4 cup warm water, let proof for 5 min. Decrease milk to 1 cup. If yeast doesn’t proof within 5 minutes, toss and try different yeast.

1 1/4 cups lukewarm milk

4 T. butter

Optional: 2 T flax seed, couple tsp. sesame seed

Oil for bowl

Put dry ingredients in mixing bowl. Mix together.

(If proofing yeast, do that step now.)

Warm milk and butter to lukewarm. Add brown sugar. and yeast. Pour into dry ingredients, mixing to form shaggy dough. Mix by machine dough hook 5 minutes (may have to scrape down dough hook). Pour oil over and form into ball in mixing bowl. Allow to rise for 1 hour.

Take out of bowl and put in a 9×5 pan. Cover with greased plastic wrap. Let rise for about 1 to 1 ½ hours, or until loaf has risen 1 to 2 inches over rim of pan. Carefully place in 350 degree oven. Bake for 25 to 35 minutes until golden brown