Potato Pan Rolls

Potato Pan Rolls

4-1/2 to 5 c all-purpose flour
3 T sugar
2 pkgs quick-rise yeast
1-1/2 tsps salt
1-1/4 c water
3 T butter
1/2 c mashed potatoes(prepared without milk or butter)
Additional all-purpose flour

In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.

In a saucepan, heat water and butter to 120º-130º. Add dry
ingredients; beat until smooth. Stir in mashed potatoes and enough
remaining flour to form a soft dough. Turn onto floured surface;
knead until smooth and elastic, about 6-8 minutes. Cover and let
rest for 10 minutes.

Divide into 16 pieces. Shape each into a ball. Place in two
greased 8" or 9" round baking pans. Cover and let rise in a warm
place until doubled, about 30 minutes. Sprinkle with additional
flour. Bake at 400º for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.

Makes 16 rolls

Southern Fried Chicken

2 1/2 - 3 lb. broiler fryer chicken cut up
1/2 C. flour
1 t. salt
1/2 t. paprika
1/4 t. pepper
salad oil

Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil
(1/4" ) in large skillet. Coat chicken with flour mixture. Cook chicken in oil
over medium heat 15-20 minutes. Reduce heat; cover tightly and simmer 30-40
minutes or until thickest pieces are tender. Turn chicken to assure even
cooking. Remove cover for last 5 minutes to crisp chicken.

Mild Country Sausage

1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper

1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.

2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.

3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.

4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.